Heritage day is around the corner and I have paired up with Netflorist to give away an awesome prize. It is proudly South African and it is perfect for the man in your life! Netflorist caters for all occasions, not just the one’s we remember such as heritage day! Read to the end to see the giveaway.
I am a braai loving gal and pride myself on my ability to cook with fire. I have my father to thank for that!
All the countless braai nights and fire builds were not in vain!
I decided to share a fun recipe that is not only delicious but also gives you a great vegetarian option for braai day. Whether you choose to snack on it or make it the main event, that’s up to you.
Braai broodjies (BBQ toasted sandwiches) are one of my favourite things at a braai. I mean, let's be honest, cheese on fresh bread flamed to perfection is heaven. These are no different. I’ve shared a basic cheese and tomato because I feel everyone needs that in his or her arsenal and I have also shared a slightly more fancy one. The secret is in the quality cheese and bread so try and find great sourdough that has been freshly baked and melt in your mouth good cheese.
Serves 5
Ingredients:
1 teaspoon coconut oil
1 large red onion, sliced
1 loaf sourdough
200 grams butter
1 tablespoon Dijon mustard
250 grams Raclette cheese, grated
250 grams Boerekas or mature cheddar, grated
1 plum tomato, sliced
4 tablespoons balsamic vinegar
1 handful fresh rocket
100 grams sundried tomatoes in olive oil
Salt and pepper
Instructions:
In a medium frying pan over a medium heat add a teaspoon of coconut oil.
Add 3/4 of the sliced onion and gently sauté until soft. Add the balsamic and reduce until the onions become sticky. Once ready set aside.
Slice the sourdough into even 1cm think pieces.
Butter both sides of each slice generously.
Now it is time to build the sandwiches.
Start with a smear of Dijon mustard. Then add a generous amount of both kinds of cheese.
For half the toasties add a layer of the fresh onion that you saved. Then add the fresh tomato. Close the sandwiches.
For the other half add the sundried tomatoes and the balsamic onions. Top it with the rocket and close the toasties.
Season the toasties and they are ready to cook!
Add them to the braai when the fire is hot. I like to add mine to the side so that they do not burn and get a chance to melt. Once the toast is golden and the cheese has melted, about 6 minutes, they are ready!
Feast!
***Competition closed
Prize time: I am giving away a custom engraved biltong slicer to one lucky reader!
All you have to do is comment below with your best braai memory and follow both Netflorist and me on Instagram and you could win! T's and C's apply. Competition for South African residents only. Entries close 21st September at 12 noon. Prize not redeemable for cash.
Instagram handles:
@netflorist
@trufflejournal
-Melissa