NEWS
The winner of our June Braai Competition shares her recipes!
Marguerite Barnard, daytime COVID19 healthcare worker and weekend foodie, is the very deserving winner of our BRAAI COMPETITION!
Marguerite says that she was very inspired by the competition and had a lot of fun preparing it for the Kievits Kroon team.
Her entry was a “Gourmet Mediterranean Braai Platter” and consisted of roasted bacon wrapped dates, chipotle honey chicken sosaties, and handmade smoked paprika hummus.
The entries were judged by our Executive Chef Sivy Marie who said that Marguerite’s platter was “beautifully presented, Mediterranean style and certainly lives up to the name. The textures were balanced and all three dishes very palatable. The recipes are simple and easy to follow. All in all a deserving winner of our competition.”
Chef Sivy’s comments about each dish from Marguerite’s winning entry are below the recipes, which we are delighted to share in this post.
Marguerite wins a night’s accommodation with dinner and breakfast for 2 people at Kievits Kroon and a selection of three cookbooks chosen by our GM Francois Stremmelaar and Chef Sivy.
Gourmet Mediterranean Braai
Platter Roasted bacon wrapped dates
12 pieces streaky bacon (1 standard pack)
24 fresh dates – remove the pips
Method:
Cut each bacon streak in half lengthwise
Cover each date with a bacon streak
Anchor onto sosatie sticks or individual toothpicks
Braai until the bacon is crispy and the dates are heated through
Chef Sivy: The duo of bacon and sweet dates is are very palatable and full of flavour. No other ingredients are needed and they blend perfectly together. Easy to eat and would also make a delicious snack.
Chipotle honey chicken sosaties
Chipotle sauce:
125ml tomato sauce
60ml honey
Chipotle paste/ rub (Simple Truth has a great one)
15ml Worcestershire sauce
10ml apple cider vinegar
1 pod fresh garlic – peeled and cut finely
Ground pepper
Sosatie sticks
6-8 skinless chicken breasts cut into 2cm squares
Half a pineapple cut into bite-sized pieces
Method:
Combine chipotle sauce ingredients in a saucepan.
Simmer and stir for 5-10 mins until sticky and thickened.
Make sosatie sticks combining chicken and pineapple cubes.
Baste sosaties with chipotle sauce.
Braai until the chicken is browned but still tender inside
Chef Sivy: Wow! The marinade is superb with a perfect sweet ‘n sour taste. The flavours of the marinade, braaied over the hot coals are amazing – smokey and very tender. I love the addition of the fresh pineapple – perfect to the taste with a dunk of the hummus.
Handmade roasted paprika hummus
This showstopper dish will add some flair to any braai as a leisurely starter or a tapas style main meal.
Ingredients:
1 can drained and washed chickpeas
30ml tahini paste (Simply Foods has a great one)
20ml olive oil
Fresh garlic to taste
Salt, pepper Paprika spice – we found a smoked version at our local market
Fresh juice of a lemon
Method:
Combine all ingredients into a handheld blender and blend until smooth.
Add 20-30ml of water or olive oil to gain the desired consistency.
Optional – you can add some harissa paste or sundried tomatoes for extra depth in flavour.
Chef Sivy: This is a winner’s dip! The hint of paprika and lemon gives it a perfect tang. It’s smooth to the taste and complements the bacon wraps beautifully.
To serve
Serve all onto a beautiful platter and add some fresh cut veggies to dip.
Enjoy with a full-bodied white wine or a light red.
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