Never diss a side dish

These flavour­some and sim­ple side dishes go per­fectly with the chops and wors on the coals – and they’re su­per-easy to make while camp­ing, too.

Go! Camp & Drive - - Front Page -


The star of this sim­ple pie is the white sauce, flavoured with mus­tard.


(enough for 6-8)

6 ta­ble­spoons but­ter

1 onion, finely chopped

500 g mush­rooms, sliced

2 sprigs thyme (or 1 tea­spoon dried thyme)

2 ta­ble­spoons flour

200 ml milk

2 ta­ble­spoons whole­grain mus­tard salt and black pep­per to taste

2 rolls puff pas­try, de­frosted

Here’s how

1 Melt 4 ta­ble­spoons but­ter and fry the onion and mush­rooms with the thyme un­til cooked. Add salt and black pep­per to taste. Set aside. 3 Melt the re­main­ing 2 ta­ble­spoons but­ter and add the flour. Stir un­til the mix­ture forms a smooth paste and fry for about 2 min­utes. Re­move from heat and stir in the milk, bit by bit, un­til you have a thick white sauce. Stir in the mus­tard and add salt and pep­per. Set aside and al­low to cool slightly. 4 Roll out one roll of pas­try on a chop­ping board. Spoon and paste the white sauce onto the pas­try, leav­ing an edge of about 2 cm. Brush this edge with a lit­tle wa­ter. 5 Spoon the mush­room mix evenly on top of the white sauce. Roll out the sec­ond roll of pas­try and place on top of the fill­ing. Seal the edges right around. 6 Brush some oil over a clean grid. Place one side of the grid on top of the pas­try and turn it over, so the pie and cut­ting board rest on top of the grid. Re­move the cut­ting board, and close the grid. Braai the pie over medium coals till it’s crispy and cooked through.

go! Drive & Camp says In a hurry? Mix some whole­grain mus­tard into a su­per­mar­ket ready-made white sauce.


Sweet po­tato is a ver­sa­tile veg­gie you don’t need to re­frig­er­ate – per­fect for camp­ing.


(enough for 6)

4 ta­ble­spoons but­ter

2 big sweet pota­toes, peeled and cubed

2-3 wheels feta, crumbed

3 spring onions, finely chopped

2 slices white bread


3 ta­ble­spoons olive oil

2 ta­ble­spoons bal­samic vine­gar

1 ta­ble­spoon honey

Here’s how

1 Heat the but­ter in a large pan or flat-bot­tom potjie. Fry the sweet po­tato un­til it’s brown all over. (Make sure the cubes are in a sin­gle layer, so they don’t get wa­tery and soft.) 2 Dish the sweet po­tato into a salad bowl and sprin­kle with the feta and spring onions. 3 Braai the bread over the coals till crispy, and cut into tiny squares. 4 Mix all the dress­ing in­gre­di­ents to­gether and pour over the salad. Sprin­kle the bread on top and serve im­me­di­ately.

go! Drive & Camp says Buy a ready-made dress­ing with a bal­samic base, to pack fewer in­gre­di­ents.

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