VEGGIE PLATTER, LAMB KOFTAS & POT BREAD

- METHOD -

FOR THE LAMB KOFTAS (Serves 6 - 8; Prep time: 20mins; Cooking time: 10 - 12 mins)

Method:

Mix all the ingredients together except the oil. Then divide the mixture into 6 balls and using your hands shape into sausages. Skewer the meat and brush with olive oil.

Let it rest in the fridge for about an hour and then grill it over medium hot coals for 10 -12 min until its cooked.

Season with salt and pepper and enjoy!

FOR THE HERB PESTO & POT BREAD (Serves 8 - 10; Prep time: 30mins; Baking time: 30 mins)

Pesto Recipe Ingredients:

1.   250 ml of grated parmesan

2.   200 g of toasted pine nuts or any nuts of your choice

3.  Handful of fresh soft green herbs like Italian Parsley and chives

4.  Squeeze of lemon juice

5.  150 ml of Willowcreek Basil favoured olive oil

Method:

Place all in food processor and chop untill its all smooth. Then season it with salt and pepper and more olive oil.

Pot Bread Ingredients:

1.  1kg of Eureka Easy Home Mix Pot Bread Flour

2.   1 Yeast Sachet Included

3.  750 g of Luke warm water

Method:

Mix together dry ingredients.

Then add half of water, mix and add the rest. Knead this until its soft and smooth. Place a damp cloth over dough and let it rise for 30 min.

Flatter dough out in a rectangular long shape on a floured wooden chopping board.

Then spread the herb pesto over bread, roll dough into a long sausage from shortest side. Place this in a well greased oven proof pot, let it rest and double in size.

Bake it at 220˚C for 30 min and enjoy!

FOR THE FLAME GRILLED VEGETABLES WITH GARLIC MAYO (Serves 10 - 12; Prep time: 15mins; Cooking: 12 - 15 mins)

Ingredients:

Make a selection of fresh seasonal vegetables - asparagus, tender-stem broccoli, orange sweet potato, baby marrow, peppers.

Method:

Toss in the olive oil and season it with Cape Herb and Spice Roast Veggie Seasoning.

Place onto braai grid and roast over hot fire for 12 to 15 minutes. Season it with more Veggie seasoning and freshly squeezed lemon juice.

Serve with garlic mayonnaise and enjoy!

Ingredients for Garlic Mayo:

1.   2 heads of garlic roasted on the open fire - squeeze out when soft and cooked

2.  1 whole egg

3.   15 ml of whole grain mustard

4.  Juice of half a lemon

5.  100 ml of Willowcreek Garlic Olive Oil

Method:

Add all ingredients into a glass jug and blend till smooth and season this with salt and pepper.

 

Recipe and content creation by: Welcome to Mynhardt's Kitchens - Chef Mynhardt