Heritage Day aka National Braai Day is almost here so we put together a few recipes for side dishes that will complement and complete your menu.
Crunchy Mixed Bean Salad
Ingredients (Serves 6)
1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
1 x 400 g can Rhodes Quality Whole Kernel Corn, drained and rinsed
1 x orange pepper, seeded and chopped
1 x red pepper, seeded and chopped
1 x small red onion, finely chopped
65 ml (¼ cup) flat leaf parsley, finely chopped
1 x 410 g can Rhodes Quality Baked Beans
10-15 ml (2-3 tsp) fresh lemon juice]
Salt and freshly cracked black pepper
Method
Add the peppers, onion and parsley and mix again.
Stir in the Rhodes Quality Baked Beans.
Season to taste with the lemon juice and salt and pepper.
Chill until serving.
Chakalaka and Cheddar Cheese Braai Broodjies
Ingredients (Makes 6)
1 x 400 g can Rhodes Quality Mild & Spicy Chakalaka
1 farm style loaf
Butter for spreading
200 g (2 C) grated cheddar cheese
Salt and black pepper
Method
Remove the crusts and slice the loaf lengthwise into 4 even slices.
Butter two slices of bread on 1 side and place buttered side down on a board.
Sprinkle the cheese evenly over both slices.
Spread a generous layer of the Rhodes Quality Mild & Spicy Chakalaka down the centre of each slice.
Cover with the 2 remaining slices of bread and butter the tops.
Place the sandwiches inside a braai grid and slowly toast them over warm coals until golden brown.
Serve hot off the fire.
Boerewors Pita Pizzas
Ingredients (Makes 4)
4 pita breads
1 x 400g can Rhodes Quality Tomato Braai Relish
200 g cooked boerewors, sliced
65 ml (¼ cup) fruit chutney
250 ml (1 cup) mozzarella cheese, grated
Method
Place the pita breads on a baking tray.
Spread the pitas with a generous helping of Rhodes Quality Tomato Braai Relish.
Toss the sliced boerewors in the chutney and arrange on top of the relish.
Sprinkle with the mozzarella cheese.
Bake in an oven preheated to 190°C for 4-5 minutes, or until the pitas are crisp and the cheese is melted.
Slice and serve.
Beetroot & Red Cabbage Salad with Feta
Ingredients (Serves 4)
Rhodes Quality Sliced Beetroot
30 ml lemon juice
5 ml Dijon Mustard
90 ml olive oil
Cabbage
Apple sliced
Feta cheese
Method
Whisk all the dressing ingredients together until well blended.
Season the dressing with the salt and freshly ground black pepper to taste and set aside.
In a large bowl toss the cabbage and the apple slices together.
Pour enough of the dressing over the salad to lightly coat the cabbage and apple.
Add the Rhodes Quality Sliced Beetroot and toss gently to mix.
Crumble the feta cheese over the top of the salad.
Serving suggestion: Sprinkle over some fresh parsley and nuts over the salad and serve.
Apple and Kiwifruit Salad Dressing
Ingredients (Dressing for 1 medium salad)
125 ml (½ cup) Rhodes Quality Apple Fruit Juice Blend
30 ml (2 Tbsp) apple cider vinegar
15 ml (1 Tbsp) olive oil
15 ml (1 Tbsp) water
3 ripe Kiwifruit, peeled and chopped
1 garlic clove, crushed
salt and freshly cracked black pepper
To serve: fresh salad greens, sliced cucumbers, sliced avocado, sliced spring onions.
Method
Place the Rhodes Quality Apple juice into a blender along with the remaining ingredients.
Process until smooth and well blended.
Season to taste.
Chill until serving.
Mix together all the salad ingredients in a large bowl.
Pour over the desired amount of dressing.
Toss lightly to mix.
Orange Tahini Dressing
Ingredients (Dressing for 1 medium salad)
65 ml tahini
125 ml Rhodes Quality Orange 100 % Fruit Juice Blend
30 ml (2 Tbsp.) apple cider vinegar
salt and freshly cracked black pepper
15 ml (1 Tbsp) honey
Method
Place all the tahini paste, Rhodes Quality Orange 100 % Fruit Juice Blend and vinegar into a blender.
Add salt and black pepper to taste.
Add honey.
Process for 1-2 minutes until well blended and creamy.
Thin with a little water if desired.
Serve chilled over salad or vegetables.
