Our Braai Day feast consisted of:

Corn bread & chicken liver paté for starters

Roast (and lightly smoked) pork neck stuffed with Apple & Sage

Roast beet & goats cheese salad

Buttery roasted sweet potato

Peach tart for dessert

Roast Pork:

2kg deboned pork neck

Woolworths BBQ rub (a brown sugar & coriander rub)

2 large granny smith apples, peeled, cored & cubed

butter

4 slices of thick white bread, crusts removed and cubed

8 fresh sage leaves

handful of dried apples

olive oil

brown sugar

1 onion, diced

1 egg, beaten

Slice pork neck open length-wise, but not all the way through – you should be able to fold open and have one large piece of pork.

Rub with olive oil and BBQ rub – I used about half a pot – inside and outside. Fold the pork neck closed, place in a casserole, clingwrap and refrigerate overnight.

In a skillet or casserole, sauté onions, apples & sage until soft. Remove from heat and add bread, salt & pepper, egg and half a cup of brown sugar. Let this mixture cool before stuffing the pork.

Remove pork from fridge a while before stuffing, allowing it to get to room temperature.

Fold open the pork and spread stuffing mixture over the entire piece of pork.

Roll up up gently, keeping all the stuffing inside. Fasten with string or secure with toothpicks.

Roast or smoke for 2 hours at 120C. (We smoked it low & slow, just to give it a hint of smokiness – but you can just roast it too.)

Roast beet & goats cheese salad:

Place beets into a casserole & rub with olive oil, balsamic & salt. Roast until tender (2hrs). Let them cool, peel and cut into quarters.

Toss cooled en roasted beets with mixed salad leaves, goats cheese chunks and ribboned cucumber. Sprinkle with chopped walnuts and serve with olive oil & balsamic vinegar.

Buttery sweet potatoes:

Cut sweet potatoes into quarters, place dollops of butter on top and inbetween, sprinkle with peppadew spice and roast for 2hrs with the pork (in a separate casserole).

Corn bread: (recipe from Sarie.com)

500g self-raising flour

3ml salt

50ml sugar

30ml sunflower oil

2 eggs – beaten

200ml evaporated milk

1 can of creamed corn

100g grated cheddar

1tbs chopped parsley

Mix flour, salt & sugar. Whisk together oil, eggs & milk and add to flour mixture. Add rest of ingredients and mix well.

Place in a greased black ‘braai’ pot and bake on the coals (also place hot coals on top of the lid) for an hour.

Chicken liver paté: 

1kg chicken livers, cleaned

1 onion

1 cup of brandy

salt & pepper

1/2 cup of cream

bay leaves

butter

Soak chicken livers in brandy for an hour (do not discard liquid). Sauté onions in butter until soft. Remove livers from brandy. Add to onions and fry until cooked and no longer pink. Season with salt & pepper. Add cream. Transfer to blender and blend to a smooth consistency. Add the brandy that you soaked the livers in. Add half a cup of butter (soft) and blend until properly mixed.

Pour into desired dishes and top with melted butter and a bay leaf – refrigerate overnight.

Serve with corn bread.

Peach tart:

1 cup of sugar

1/4 cup of butter

1/4 cup of milk

1 cup of flour

1 tsp baking powder

2 eggs

3 dessert peaches

Cream together sugar & butter. Add milk And mix. Add eggs and mix again. Sift together flour, baking powder & salt and add to egg mixture. Place in greased tart dish, top with thinly sliced peaches and bake at 180C for 40 minutes until golden brown and a toothpick comes out clean.

Enjoy! X