So I had my girls come visit me Saturday afternoon, their request before their arrival was ‘friend whatever food you preparing for us, ensure there is meat DO NOT forget that we are meat lovers – ‘We don’t wanna do veggies only” I knew they were just teasing me as non-meat eater (pescetarian).
And as is custom I made sure I did as they requested… I surprisingly love making meaty dishes for them and I do them effortlessly and with finesse. SOooo I got to thinking what I should prepare and thought a relaxed type of meal that isn’t too formal will work for our Saturday CHILLAZ…
It’s a good dish to host two or three buddies, especially on a chilly Saturday afternoon while catching up, especially if you haven’t seen each other for some time.
Check out this easy quick and effortless dish recipe
Sweetcorn on the cob
Ingredients:
1 Corn on the cob
Salt for taste
½ tsp Black peppercorns ( grind)
½ Cayenne pepper
Boil 1 corn cob in a pot ¾ full of salted water. Cook until tender. Once cooked, drain, cut into wedges. Season with cayenne pepper and the black peppercorn.
Grill or braai your Boerewors and set aside!
Stuffed Portobella mushrooms
4 Portobella mushrooms
Stuffing ingredients
Few French chives, roughly chopped,
2 tbsp Black pepper feta cheese, crumbled
2 tbsp grated mozzarella cheese
Salt & pepper for taste
Instructions
Divide all the above ingredients well, and stuff into the mushrooms.
Place the mushrooms caps onto a baking sheet ( I used a chargriller).
Grill at 190C for 15 minutes, just until the mushrooms caps are tender. Just 5 minutes before you remove the mushrooms from the oven, arrange the corn on the baking sheet or chargriller pan. Continue to roast them together. Remove and keep warm
On the other hand
Grilled Boerewors
Grill or braai your Boerewors and set aside!
Tomato Relish
Prepare a quick tomato Relish
8 cocktail tomatoes, halved
½ teaspoon dried oregano
Salt and pepper
1 teaspoon tomato sauce
1 teaspoon sweet chilli sauce
½ olive oil
Heat oil in a non-stick pan on medium heat. Add the tomatoes, saute until soft and season with the oregano and salt & pepper. Add all the other ingredients and stir well, It should take about 5 to 8 minutes. Transfer into a serving dish.
I chose to serve this lunch on a chopping board, only to just create a relaxed, chilled atmosphere
Arrange all the ingredients on a chopping board or a platter
I added slices of plain panini bread( store bought bread, it’s allowed at times you know ) and a bit of biltong!!!
Garnished with parsley, red onion and cocktail tomatoes
My girls kept licking their fingers “hahaha”!!
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