12 Sep Flame Grilled Vegetable Platter with Lamb Koftas, Garlic Mayonnaise and Basil Pesto Pot Bread
Posted at 09:24h
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Flame Grilled Vegetable Platter with Lamb Koftas, Garlic Mayonnaise and Basil Pesto Pot Bread
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I have always had a fascination with fire. From my early childhood years growing up in
the Eastern Free State till now. As kids we were always on a mission to cook something
on a fire or make warming fires to ward off the winter cold. The flavours that gets
transported from fire and flames to the food immediately takes me back to those care free
years. Grilling vegetables on an open fire gives it a fantastic depth of flavour. We include
an easy pot bread recipe with a twist - pot breads are easy and hassle free to prepare and
bake and wonderful for feeding a large group of family and friends. The lamb koftas is for
all my fellow meat lovers out there - quick and easy to prepare! We serve this braai feast
with our KWV Classic Collection Sauvignon Blanc - a firm favourite - and a wonderful
reminder of the long summer days ahead. Enjoy!
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Ingredients
Herb Pesto & Pot Bread
- 250 ml of grated parmesan
- 200 g of toasted pine nuts or any nuts of your choice
- Handful of fresh soft green herbs like Italian Parsley and chives
- Squeeze of lemon juice
- 150 ml of Willowcreek Basil favoured olive oil
Pot Bread
- 1 kg of Eureka Easy Home Mix Pot Bread Flour
- 1 Yeast Sachet Included
- 750 g of Luke warm water
Flame grilled vegetables with a garlic mayo
- Make a selection of fresh seasonal vegetables - asparagus, tender-stem broccoli, orange sweet potato, baby marrow, peppers
Garlic Mayo
- 2 heads of garlic roasted on the open fire - squeeze out when soft and cooked
- 1 whole egg
- 15 ml of whole grain mustard
- Juice of half a lemon
- 100 ml of Willowcreek Garlic Olive Oil
Lamb Koftas
- 500 g of Delico Lamb Mince
- 1 egg
- 125 ml of bread crumbs
- Handful of chopped celery, coriander and parsley
- Grounded salt and pepper to taste
- Cape Herb and Spice Moroccan Spice
- Willowcreek Basil Flavoured Olive Oil for brushing
Instructions
Herb Pesto & Pot Bread
- Serves: 8 - 10 Preparation Time: 30 min Baking Time: 30 min Easy to prepare
- Place all in food processor and chop till smooth
- Season with salt and pepper and more olive oil
Pot Bread
- Mix together dry ingredients
- Add half of water, mix and add the rest
- Knead until soft and smooth
- Place 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
- Spread herb pesto over bread, roll dough into a long sausage from shortest side
- Place in a well greased oven proof pot, let it rest and double in size
- Bake at 220 degrees for 30 min
Flame grilled vegetables with a garlic mayo
- Serves: 10 - 12 Preparation Time: 15 min Cooking Time: 12 - 15 min Easy to prepare
- Toss in Willowcreek Garlic flavoured olive oil
- Season with Cape Herb and Spice Roast Veggie Seasoning
- Place onto braai grid and roast over hot fire for 12 to 15 minutes
- Season with more Veggie seasoning and freshly squeezed lemon juice
- Serve with garlic mayonnaise
Garlic Mayo
- Add all ingredients into a glass jug and blend till smooth
- Season with salt and pepper
Lamb Koftas
- Serves: 6 - 8 Preparation Time: 20 min Cooking Time: 10 - 12 min Easy to prepare
- Mix all the ingredients together except the oil
- 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
- Grill over medium hot coals for 10 -12 min until cooked
- Season with salt and pepper