Cheezly and Chives Baked Potatoes

 

 

 

 

serves 4 as side dish for a braai.

 

 

Ingredients

4 large baking potatoes

½ bunch finely chopped green chives

200g melting cheese – flavour of your choice

Salt and freshly ground pepper to taste

 

 

 

Method

 

Wrap potatoes in foil and place in coals for 45 minutes.

Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.

Lightly mash potatoes. Add chives, diced cheese, salt and pepper.

Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.

Place back in the coals and bake for a further 20 minutes.

 

 

SALAMI EN KAAS POFFERS

'n Ander idee by jou volgende braai !!

SALAMI EN KAAS POFFERS


1 klaar voorafbereide deeg of selfs puff pastry sal werk.
Ringetjies salami
Blokkies kaas


Druk sikrels uit.
Volg stappe soos op die foto.
Plaas in gesmeerde bakplaat.
Sprinkel oor, droe pietersielie of paprika, of rosemary and parmasaan speserye of enige speserye na smaak.
Bak in voorafverhitte oond by 180 C vir ongeveer 30 min of tot goudbruin en opgepof.


Ek wonder hoe die resep gaan werk as mens bietjie room bo-oor gooi met miskien 'n bietjie potato bake in ??

Biltong Flat Bread

 

The perfect bread for a celebratory rugby braai.

Ingredients

• 1 cup water
• 400 millilitre White bread flour
• 1 sachet KNORR Bacon & Onion Flavour Potato Bake
• 10 gram Packet instant yeast
• 100 gram Biltong, sliced and roughly broken up
• 100 gram Flour for dusting

Instructions

1. In a bowl, mix together flour, yeast, KNORR Bacon & Onion flavour Potato Bake sachet contents and water to form a soft dough.
2. Knead by hand for about 15 minutes or knead in a machine for 5 minutes.
3. Place dough in a clean bowl and leave in a warm place to double in size.
4. Once risen, knock back and add the biltong.
5. Divide the mixture into 8 portions.
6. Dust the surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter.
7. Dust off excess flour and place on braai for about 1 minute.
8. Turn and cook the other side.
9. Tip: Ensure the fire is not too hot or the bread will burn.

Dad's Biltong Mealie Bread

 

A must at any braai – and make especially with Dad in mind.

 

Ingredients

• (15 ml) 1 tablespoon Baking powder
• (250 ml) 1 cup Polenta
• (185 ml) ¾ cup Corn kernels
• (30 ml) 2 tablespoon Sour cream or plain yoghurt
• 3 Eggs, lightly beaten
• (250 ml) 1 cup Flour
• 1 sachet KNORR Bacon Noodle Bake Dry Cook-in-Sauce
• (185 ml) ¾ cup Milk
• (60 ml) 4 tablespoon Oil
• (125 ml) ½ cup Chopped biltong

Instructions

1. Preheat oven to 180C.
2. In a bowl combine dry ingredients.
3. Make a well in the centre.
4. Add the eggs, milk, sour cream or yoghurt and oil, mix well.
5. Stir in corn and biltong.
6. Pour the batter into a greased 30x20cm baking tray.
7. Bake for 30-35 minutes in a preheated oven.
8. Cool slightly and then turn out on to a board.
9. Cut into squares and serve.