13 Mar Vegetable braai with beetroot tzatziki and gremolata, corn, atchar and cheese puff pastry pies and BBQ banana with red muscadel syrup and granadilla ice cream
Posted at 13:49h
in Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Recipes, Side dishes & Salads, Vegetables, White Wine
Ingredients
Vegetable braai with tzatziki and gremolata
- Selection of seasonal vegetables like butternut, leeks, peppers, onions and baby marrows, cut and sliced
- Some Willow Creek Jalapeño flavoured olive oil
- Salt and pepper to taste
- 500 ml double cream plain yogurt
- 1/2 cup Rhodes quality grated beetroot, without the liquid
- A handful of fresh mint, chopped
- 1 Garlic cloves, peeled and minced
- A handful of fresh herbs like basil, parsley and chives, chopped
- Zest and juice of 1 lemon
- 2 Garlic cloves, peeled and minced
- 1 cup Willow Creek basil flavoured olive oil
- Salt and pepper to taste
- 1 packet Roti's, cooked according to package instructions
Corn, atchar and cheese puff pastry pies
- 1 packet puff pastry, rolled out and cut into 10 squares
- 1 jar Packo mild vegetable atchar
- 1 cup grated cheddar cheese
- 1 tin Rhodes quality sweetcorn in brine drained
- 1 egg, beaten with a splash of water
BBQ banana, red muscadel syrup and granadilla ice cream
- 6 bananas
- 2 cup KWV red muscadel
- 2 liter Vanilla ice cream
- 1 large tub Rhodes quality granadilla pulp - reserve some for serving
Instructions
Vegetable braai with tzatziki and gremolata
- Toss all the vegetables in the olive oil, season to taste and braai on medium hot coals until charred and cooked. Keep aside.
- Mix the yogurt, beetroot, mint and garlic clove together. Keep chilled
- Mix the herbs, lemon zest and juice, garlic cloves and olive oil together and season to taste.
- Serve the braai vegetables with the tzatziki, gremolata and roti’s.
Corn, atchar and cheese puff pastry pies
- Mix the atchar, cheese and corn together and season to taste.
- Place some of the filling on each pastry square and fold closed in a triangle shape.
- Press the edges together with a fork and brush with the beaten egg.
- Bake for 15-20 minutes on 180 degrees Celsius or until golden brown and puffed.
BBQ banana, red muscadel syrup and granadilla ice cream
- Mix the ice cream with some of the granadilla pulp and place back into the freezer to freeze.
- Place the bananas on medium hot coals until they are brown on the outside and they have burst open. Cool down.
- Place the muscadel in a saucepan and heat to boiling point. Cook until syrupy.
- Serve the BBQ bananas with the muscadel syrup and the granadilla ice cream.