SLIM FIT Leisure Quip foldaway lunch box
This will be difficult to beat when mom’s packed in that delicious bototie for padkos and you simply can’t refuse. You’ll get your own portion and have your own eating tool as well – a spork that fits into a recess in the lid.
Price R80 from Makro. or freezer safe.
(enough for 6 as a snack)
4-6 smoked cheese grillers (or use frankfurters) 1 roll of puff pastry, thawed 1 tablespoon mustard, plus extra to serve
1 Cut the sausages into thick chunks (3 cm lengths). Depending on the size of the sausages you use, to create 20 chunks of sausage. 2 Roll the dough out on a clean work surface and spread a thin layer of mustard over it. Now cut the dough lengthwise into five strips, each 3 cm wide. Now cut each strip again into four sections and wrap a piece of sausage in each. 3 Carefully skewer the tiny sausage pies on kebab sticks (remember to soak them in water first). Work quickly before the dough softens and loses its shape. 4 Braai the kebabs over moderate coals. It helps to put a large casserole lid over the kebabs on the coals to create an oven effect so the dough can puff up and cook all round. Just don’t burn your fingers as you lift the lid, and remember to turn the kebabs often.
go! Camp & Drive says These sausage pies on a stick also work with leftover boerewors and tomato sauce (instead of mustard). Or use a mixture of tomato sauce and mustard. (enough for 4 as part of a finger supper)
12 individual lamb ribs about 1 tablespoon chipotle spice mix (we used the one from Checkers) a tot (25 ml) fresh lemon juice ¼ cup tomato sauce 2 large moderate chillies, finely chopped ½ cup apple cider 2 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon Worcester sauce 1 clove of garlic, crushed 1 Season the lamb all over with the spice mix and lemon juice. Braai for about 45 minutes over mild coals until soft and juicy. ( The braai time will depend on you and how hot the coals are; use your judgment. The meat should start to pull away from the tip of the bone and the fat should be nicely rendered.) 2 Mix together the rest of the ingredients in a bowl. 3 Dip the cooked ribs in the sauce one by one and then braai them again, this time nearer the coals, but still not too hot. Turn the meat over regularly and baste with the sauce every now and then (at your discretion). When they’re nice and sticky, they’re ready. Eat the ribs off the grid while they’re still hot – yes, with your hands, of course!
go! Camp & Drive says If you can’t get hold of the chipotle blend, use your favourite braai salt with a pinch of cumin and coriander – and finally add some fresh citrus zest. Where are the sticks we hear you say – the ribs are the sticks!