Serve eisbeins with cauliflower salad.
On The Braai: Mini Eisbeins & Cauliflower Salad
Ingredients
- Mini Eisbeins
- 6 Eskort Mini Eisbeins
- 125 ml (½ C) Eskort Secret Rib Sauce
- 60 ml (¼ C) Eskort Secret BBQ spice
- 60 ml (¼ C) rum
- 30 ml (2 T) thyme, chopped
- 4 cloves garlic, chopped
- Cauliflower Salad
- 2 large cauliflower heads
- 60 ml (¼ C) olive oil
- 60 ml (¼ C) butter, melted
- 5 ml (1 t) turmeric
- 5 ml (1 t) cayenne
- 30 ml (2 T) curry powder
- 5 ml (1 t) salt
- 250 ml (1 C) Nkomazi
- 410g (1 can) baked beans
Method
- Mini Eisbeins
- Light a fire and get your coals ready.
- Place the mini eisbeins on a double layer of foil.
- Mix the rest of the ingredients together and pour over the eisbeins. Close the foil and place in a casserole dish.
- Place the casserole in the coals and cover the lid with coals. Cook for 60 minutes.
- Cauliflower Salad
- Break the cauliflower into little trees and place them in a large mixing bowl.
- To the bowl, add olive oil, melted butter, turmeric, cayenne pepper, curry powder and salt and mix well to marinade.
- Roast cauliflower on the braai until golden while the eisbeins are cooking.
- Remove from the heat and place in a salad dish and mix through the Nkomazi and baked beans.
- Remove the eisbeins from the casserole and foil.
- Braai them while basting with the juices until sticky.
