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
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.