Arrange the braaied meat, potatoes, chermoula dip and ash bread on a platter and allow guests to serve themselves.
Sundowner Platter
Ingredients
- Braaied Pork Ribs & Rashers
- 750g Eskort Marinated Loin Ribs
- 2 packs Eskort Honey Glazed Pork Rashers
- Ash Bread
- 625ml (2½ cups) bread flour
- 10ml (2 tsp) baking powder
- 5ml (1 tsp) coarse salt
- 250ml (1 cup) warm water
- Crispy Potatoes
- 4 large potatoes, boiled until soft
- 250ml (1 cup) maize meal
- 5ml (1 tsp) coarse salt
- oil, for deep frying
- Chermoula Dip
- 2 red peppers, charred, skinned and deseeded
- 30ml (2 tbsp) coriander leaves
- 30ml (2 tbsp) mint
- 30ml (2 tbsp) Italian parsley
- zest and juice from one lemon
- 3 cloves garlic
- 5ml (1 tsp) cumin, ground
- 5ml (1 tsp) coriander seeds, ground
- 5ml (1 tsp) salt and pepper
- 45ml (3 tbsp) olive oil
- Allergens
- This recipe contains soya (soy) and wheat (gluten).
- Substitutions
- Eskort Honey Glazed Pork Rashers (soy): Use Eskort Pork Rashers marinated in honey.
- Bread Flour (gluten): Use all-purpose gluten-free flour.
Method
- Braaied Pork Ribs & Honey Glazed Rashers
- Prepare a fire for braaing.
- When the coals are ready, braai the ribs for 8-10 minutes on each side, turning regularly.
- Braai the rashers for 5 minutes on each side.
- Keep the coals hot to cook the ash bread.
- Ash Bread
- Combine the ingredients in a large mixing bowl.
- Knead for about 10 minutes until a firm, smooth dough forms.
- Divide the dough into 8 balls and roll out each one out on a flour-dusted surface.
- Clear a space between the coals in the ash and place each flat bread in the ashes.
- Cook for about 3-5 minutes on each side, turning frequently to ensure even cooking.
- Remove when cooked and crispy.
- Crispy Potatoes
- Slice the potatoes lengthwise into quarters.
- Add the maize meal to a large bowl followed by the potatoes.
- Using your hands, gently coat the potatoes with the maize meal.
- Refrigerate for 5 minutes.
- Heat the oil in a large pot and deep-fry the coated potatoes until golden and crispy.
- Season with salt.
- Chermoula Dip
- Place the ingredients in a blender and pulse until roughly blended.
- Spoon into a serving bowl.
Serve
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