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.