01 Apr Braai platter with mango chutney, peach BBQ sauce and pistachio guacamole
Ingredients
Braai Platter
- 2 Packets Spiced skilpadjies, (6 each)
- 500 grams Grabouw Boerewors, rolled up in small rounds and skewered
- 1 kg Buffalo Wings, marinated in your favourite sauce
Mango, Ginger and Chilli Chutney
- 15 ml Willow Creek Jalapeno flavoured olive oil
- 2 medium Onions finely chopped
- 4 Garlic cloves minced
- 100 grams Dried Mango, chopped
- 30 ml fresh ginger chopped
- 5 ml smoked chilli flakes
- 5 ml yellow mustard seeds
- 5 ml Coriander seeds toasted and crushed
- 1/2 cup White wine vinegar
- 1/2 cup brown sugar
- 1/2 cup water
- Salt and pepper to taste
Peach BBQ Sauce
- 15 ml Willow Creek Garlic Flavoured Olive Oil
- 2 medium Onions, chopped
- 4 Garlic cloves chopped
- 1 cup Good quality tomato sauce
- 100 grams Dried yellow peaches, soaked and chopped
- 1/2 cup dark brown sugar
- 1/4 cup Willow Creek Balsamic vinegar
- 30 ml BBQ Spice of your choice
- 1/4 cup Worcestershire sauce
- Salt and pepper to taste
Avocado and Pistachio Guacamole
- 2 medium sized Avocados, peeled and cut into cubes
- 1 small red onion finely chopped
- 1 Garlic cloves minced
- Zest and juice of 1 lime
- 50 grams Pistachios, lightly toasted and chopped
- Salt and pepper to taste
Instructions
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 done cooking, skewer the skilpadjies and the buffalo wings and serve with the boerewors skewers.
Mango, Ginger and Chilli Chutney
- Drizzle the olive oil in a medium sized 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.