French BRAAI TOASTIES

SERVES 6 / MARINATING: 2 HOURS OR OVERNIGHT / PREPARATION: 20 MIN / COOKING: 45 MIN

CHICKEN 6-8 chicken portions salt and freshly ground pepper 500ml (2c) dry red wine 60ml (¼c) red wine vinegar 30ml (2T) Worcestershire sauce or soy sauce 60ml (¼c) olive oil 1 onion, chopped 6-8 garlic cloves, chopped 2 sprigs rosemary BRAAI TOASTIES 15ml (1T) olive oil 4 large mushrooms, sliced 4 garlic cloves, chopped salt and freshly ground pepper 1 French baguette, halved lengthways butter, for spreading handful fresh spinach 1 Camembert, sliced

Prepare a braai fire with enough coals for braaiing. Keep a stand and foldover braai grid handy. 1 Chicken Season the chicken with salt and pepper and transfer to a non-metal marinating dish. Mix the rest of the ingredients and pour over the chicken. 2 Cover the dish and marinate in the fridge for minimum 2 hours or overnight. 3 Braai toasties Heat the oil in a pan and fry the mushrooms until cooked. Add the garlic and stirfry for another minute. Season with salt and pepper, remove and set aside. 4 Lightly spread butter in the two halves of the baguette. Add the spinach, mushrooms and Camembert slices. 5 Remove the chicken from the marinade and transfer to the grid. Braai high over the coals for 3540 minutes until cooked through. Remove and keep warm. 6 Put the bread on the grid, close it and braai until light brown and the cheese has melted. Cut into portions and serve with the chicken.