Tag: braai sides

Tomato Tart

by Karen ClaassenLeave a Comment on Tomato Tart
Tomato Tart

1 x 400g roll Today puff pastry
egg wash: 1 egg yolk + 15ml water beaten together
4 large tomatoes
a handful of basil
olive oil
balsamic vinegar

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet)
Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through!
Whisk together the egg yolk and water and lightly brush the pastry all over.
Refrigerate until needed.
Fill a large pot with water and bring it to the boil.
Make a cross incision (x) in the tomato skin on the bottom.
Fill a large bowl with ice water.
Now lower the tomatoes into the boiling water and simmer for 1 minute.
Remove with a slotted spoon and immediately plunge it into the ice water.
Remove the skins once they start to curl back from the flesh.
Halve the naked tomatoes horizontally.
Remove the pastry from the refrigerator.
Place a basil leave in the centre of each of the marked squares.
Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil.
Season with salt and pepper and bake for 25 minutes.
Remove the tart from the oven and drizzle with balsamic vinegar while very warm.
Slice the tart into 8 portions and serve as a side.

Corn and Coriander Salad

by Karen Claassen1 Comment on Corn and Coriander Salad
Corn and Coriander Salad

This salad is my new obsession – it is zingy, fresh and everything and more that your tastebuds are craving ..!

8 corn cobs, cleaned
olive oil
80ml mayonnaise
30ml sour cream
80g feta cheese, finely crumbed
45ml lemon juice
finely grated rind of 2 lemons
40g coriander leaves, picked off the stems (it is about an average bunch)
3 spring onions, sliced

Heat a wood-fired grill to medium-high heat.
Coat each corn cob with a thin layer of olive oil and season with salt.
Place the corn on the grill and cook for 20 minutes. Turn them every now and then so that they get a char all over.
Cool slightly and then cut the kernels from the cobs. Set aside.

Add the mayonnaise, sour cream, feta cheese, lemon juice and lemon zest to a small bowl.
Season with salt and pepper and mix together.
Spoon half the corn kernels on a serving dish.
Top with half the spring onions and half the coriander leaves.
Drizzle half the dressing over and repeat the corn, spring onion and coriander layers, finishing with a drizzle of the dressing.
Serve the salad at room temperature.

Basting Sauce for Grilled Vegetables

by Karen ClaassenLeave a Comment on Basting Sauce for Grilled Vegetables
Basting Sauce for Grilled Vegetables

Whether you choose to cook your vegetables on an open fire or in roast them in the oven , this is the sauce to boost that flavour and have everyone coming for seconds!

30ml butter, melted
15ml vegetable oil
15ml wholegrain mustard
20ml lemon juice
30ml thyme leaves
1ml salt

Add all the ingredients to a small mixing bowl and whisk together.

Flame grill:
Place your selection of vegetables on the griddle over medium hot coals.
Baste and turn the veg every 1-2 minutes for about 12 minutes in total – this of course depends on the veg you chose!
Remove from the heat and serve as a side.

Oven roasting:
Preheat your oven to 200℃ and place your selection of vegetables on a roasting tray.
Liberally baste the veg with the sauce and place in the oven for 7 minutes.
Open the oven and baste and turn the vegetables before roasting for another 5-7 minutes more, depending on the vegetables you have chosen to roast.
Serve immediately.