02 Sep Braai shakshuka with eggs served with SASKO low GI brown rolls, deep fried puff pastry, granadilla curd, strawberry jam squares and strawberry and banana mimosas

Posted at 17:00h in Breakfast, Champagne, Cocktails, Dessert, Kaapse Kombuis Kuiers op Radio KC, Recipes by

Braai shakshuka with eggs served with SASKO low GI brown rolls, deep fried puff pastry, granadilla curd, strawberry jam squares and strawberry and banana mimosas
Braai shakshuka with eggs served with SASKO low GI brown rolls, deep fried puff pastry, granadilla curd, strawberry jam squares and strawberry and banana mimosas
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Braai shakshuka with eggs served with SASKO low GI brown rolls, deep fried puff pastry, granadilla curd, strawberry jam squares and strawberry and banana mimosas
Braai shakshuka with eggs served with SASKO low GI brown rolls, deep fried puff pastry, granadilla curd, strawberry jam squares and strawberry and banana mimosas
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Ingredients
Braai Shakshuka
  • Some left-over braai meat such as boerewors, lamb chops and steak
  • 2 Onions, peeled and chopped
  • 4 Garlic cloves, peeled and minced
  • 2 Tins Rhodes Indian tomato mix
  • 1 Jar Pakco vegetable pickle
  • 30 ml Hinds Paprika
  • 10 ml Hinds Cayenne pepper
  • Sugar, salt and pepper to taste
  • 8-12 eggs
  • 3 packets SASKO Low GI seeded brown buns
Deep fried puff pastry
  • 1 packet Magpie Puff pastry, cut into 1cm thick strips
  • 1/2 cup castor sugar
  • 15 ml Hinds Cinnamon
  • Some oil for frying
Granadilla Curd
  • 3 eggs
  • 2 Egg yolks
  • 1 cup castor sugar
  • Zest and juice of 1 lemon
  • 150 grams Butter cubed
  • 2 tubs Granadilla pulp
  • Pinch of salt
Strawberry jam squares
  • 250 grams Butter, softened
  • 125 grams castor sugar
  • 375 grams SASKO cake flour
  • Pinch of salt
  • 1 Jar Rhodes Strawberry Jam
Strawberry and banana mimosas
  • 1 litre Rhodes Strawberry and Banana Juice
  • 1 bottle KWV Sparkling brut or demi sec
Instructions
Braai Shakshuka
  1. Heat some oil in a large frying pan and add the onions and garlic.
  2. Fry until golden brown and add the left-over braai meat.
  3. Add the tomato, veg pickle, paprika and cayenne and season to taste with salt, pepper and sugar. Boil for 10 minutes.
  4. Crack the eggs one by one into the shakshuka sauce and cover with a lid until the eggs are cooked to your liking.
  5. Serve with the SASKO Low GI seeded brown buns.
Deep fried puff pastry
  1. Mix the cinnamon and sugar together and keep aside.
  2. Heat some oil on a large frying pan and fry the pastry until golden brown. You can twist the pastry strips or fry them as is.
  3. Dunk the fried pastry in the cinnamon sugar and let cool.
Granadilla curd
  1. Place all the ingredients in a large saucepan.
  2. Place on a low heat on the stove and whisk until the butter has melted and the curd has thickened. Do not let it get too hot otherwise it will scramble.
  3. Let cool and place in the fridge.
Strawberry jam squares
  1. Place the butter and sugar in a stand mixer with a paddle attachment and whip until light and fluffy.
  2. Add the flour and salt and mix until just combined. Do not overmix.
  3. Place a 1/4 of the dough into the fridge and press the rest into a medium sized oven dish.
  4. Spread the jar of jam on top of the pressed-out pastry and place in the fridge.
  5. Grate the other 1/4 of pastry on top of the jam. Make sure the jam is covered.
  6. Bake for 20-30 minutes or until the top has browned and the jam is bubbling.
Strawberry and banana mimosas
  1. Pour the strawberry and banana juice into some champagne glasses till half full.
  2. Fill up the glasses with the cuvee brut or demi sec and enjoy.