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
2kg deboned pork neck
Woolworths BBQ rub (a brown sugar & coriander rub)
2 large granny smith apples, peeled, cored & cubed
4 slices of thick white bread, crusts removed and cubed
8 fresh sage leaves
handful of dried apples
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
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 cup of brandy
salt & pepper
1/2 cup of cream
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.
1 cup of sugar
1/4 cup of butter
1/4 cup of milk
1 cup of flour
1 tsp baking powder
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.