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Heritage Braai Platter
Heritage Braai Platter with mango, ginger and chilli chutney, peach BBQ sauce and avocado and pistachio guacamole. Celebrate Heritage Day with this awesome, proudly South African cuisine.
A special thanks to Chef Mynhardt Joubert for this amazing braai snack platter.
A special thanks to Chef Mynhardt Joubert for this amazing braai snack platter.
Serves: 4
Prep time: 30 minutes
Cooking time: 30 minutes
Easy to make
INGREDIENTS
Braai platter
- 2 packets spiced skilpadjies (6 each)
- 500g Grabouw boerewors, rolled up in small rounds and skewered
- 1kg buffalo wings, marinated in your favourite sauce
Mango, ginger and chilli chutney
- 15ml Jalapeno flavoured olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 100g Montagu dried mango, chopped
- 30ml finely chopped Montagu ginger slices
- 1/2 teaspoon smoked chilli flakes
- 5ml yellow mustard seeds
- 5ml scorched and crushed coriander seeds
- 1/2 cup white wine vinegar
- 1/2 cup brown sugar
- 1/2 cup water
- Salt and pepper to taste
Peach BBQ sauce
- 15ml Olive oil
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 1 cup good quality tomato sauce
- 100g Montagu dried peaches, chopped and soaked in water for 10 minutes
- 1/2 cup Muscovado sugar
- 1/4 cup Pomegranate balsamic vinegar
- 30ml BBQ spice
- 1/4 cup Worcestershire sauce
- Salt and pepper to taste
Avocado and pistachio guacamole
- 2 medium avocados, cut into cubes
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 50g Montagu pistachios, lightly toasted and chopped
- Salt and pepper to taste
Method
Braai platter
- As soon as your coals are ready you can start to braai your buffalo wings as they take the longest to cook.
- Once the buffalo wings are halfway cooked, place the skilpadjies and boerewors on the grid and braai until well charred and cooked.
- Once all the meat is cooked, skewer the skilpadjies and the buffalo wings and serve with the boerewors skewers.
Mango, ginger and chilli chutney
- rizzle the olive oil in a medium saucepan and add the onion and garlic.
- Fry until cooked and slightly browned.
- Add the rest of the ingredients and bring to the boil.
- Lower the heat and simmer the chutney until it starts to thicken and become sticky.
- Once done, pour into a bowl and cool down to room temperature.
- Serve with the braai platter.
Peach BBQ sauce
- Place the olive oil in a medium saucepan and add the onion and garlic.
- Fry until cooked and slightly browned.
- Add the rest of the ingredients and cook until sticky.
- Blend the sauce with a stick blender until smooth.
- Cool down to room temperature and serve with the braai platter.
Avocado and pistachio guacamole
- Mash the avocados with a fork and add the lime zest and juice.
- Add the rest of the ingredients and season to taste.
- Place in the fridge and serve with your braai platter