Sundowner Platter

Eskort Sundowner Platter

Prep Time


Cook Time


Total Time





  • 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.


  • 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.


Arrange the braaied meat, potatoes, chermoula dip and ash bread on a platter and allow guests to serve themselves.


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