TIME TO BRAAI

Take out­door cook­ing to a new level with our feast pre­pared on the fire. And dress for the fun in th­ese cool fash­ions

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PORK ROLLS WITH OLIVES AND FETA MAR­I­NATED BABY MAR­ROW KE­BABS CO­RIAN­DER RIBS

WHOLE BRISKET BEER-MAR­I­NATED CHICKEN BEET­ROOT AND RED CAB­BAGE SALAD VEG­ETABLE BAKE

PO­LENTA CAKE DATE SALAMI AFFOGATO WITH CO­CONUT BIS­CUITS

GIN AND TONIC CIT­RUS WA­TER

WHAT THEY’RE WEAR­ING (from far left) DONNA: Dress R450, Wool­worths. San­dals R250, Ex­act. Sun­glasses by Vogue Eye­wear R1 090, Lux­ot­tica. HE­LENE: Blouse R499, Poetry. Shorts R399, Wool­worths. San­dals R129,99, MRP. Hat R225, Old Khaki. TINOH: Body­suit by Street R330, Dark Par­adise. Pants R329 and sneak­ers by Coun­try Road R899, Wool­worths. Bomber jacket R499, Cot­ton On. Hat by Si­mon & Mary R799, Tread+Miller. NATHAN: T-shirt R180, Ex­act. Denim shorts by Le­gend R279, Makro. Shirt by Only & Sons R499, spree.co.za. Sneak­ers R399 and hat R225, Wool­worths. Sun­glasses R50, MRP. SAM: Shirt R550, Old Khaki. Pants by David Jones R499, Wool­worths. Sneak­ers R2 799, Adi­das. JIMI: T-shirt R89,99, shorts R119,99 and shoes R269,99, MRP. Blazer by Coun­try Road R2499, Wool­worths.

FOOD: CAR­MEN NIEHAUS AND ES­THER MALAN FASH­ION: WAGHEEBA JAN­UARY, PETA-LEE MATJAOLA AND GRETHE SWART PIC­TURES: JAC­QUES STANDER (FOOD) AND PEET MOCKE (FASH­ION).

SNACKS 1 PORK ROLLS WITH OLIVES AND FETA

SERVES 6-8 Prepa­ra­tion: 20 min Braai­ing: 10-15 min

STUFF­ING 125ml (½c) olives, pit­ted and chopped 2 feta cheese rounds, crum­bled 4 gar­lic cloves, crushed leaves of 1 rose­mary sprig, chopped KE­BABS 2 whole pork fillets 6-8 skew­ers, soaked salt and pep­per 30ml (2T) olive oil

1 Stuff­ing Mix the in­gre­di­ents well. 2 Ke­babs Pat the meat dry with pa­per towel. Cut each fil­let length­ways into thin strips and flat­ten with a rolling pin. 3 Spread a lit­tle stuff­ing on one pork strip and roll up tightly. Re­peat with the rest of the meat and stuff­ing. 4 Thread two pork rolls onto each ke­bab skewer. Sea­son with salt and pep­per and driz­zle the oil over. 5 Braai over mod­er­ate coals for 10-15 min­utes or un­til done.

Serve with a salsa made of 1 red and ½ yel­low pep­per (diced), 100g cherry toma­toes (quar­tered), 2 crushed gar­lic cloves, 30ml (2T) olive oil, salt and pep­per.

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