Plankie Braai

Turn up the heat with a sizzling summer spread! Take your braai from good to great with Woolworths!

Recipes by Clement Pedro and Tiffany Kate-Lyn Matthews

Ingredients:

 

Makes: 20


Preparation time: 45 minutes


Cooking time: 30 minutes

 

For the corn & cheese pap balls:

  • 1.5L water
  • 1 tsp salt
  • 3 cups maize meal
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups corn kernels
  • 1 cup cheddar cheese, grated
  • salt & pepper
  • salt & pepper
  • 1 cup flour
  • 2 eggs, beaten
  • 1 ½ cups breadcrumbs
  • oil for frying


As the relish:
Woolworths IBhisto Relish 400 g

To serve
a selection of braaied meats

How To Make Corn & Cheese Pap Balls with Tomato Relish

 
Start by preparing the pap, add water into a large non-stick pot and bring to the boil. Whisk in the maize meal and cook over medium heat until the pap reaches a stiff consistency, then set aside and allow to cool.
Heat olive oil in a pan, add in onions and garlic, cook until the onions are translucent. Remove from heat and transfer to a mixing bowl, add in corn kernels, cheese and season to taste.
Spoon out some of the cooled pap and flatten in the palm of your hand, then spoon some of the corn mixture into the centre, close and roll into the size of a golf ball. Continue until you have about 20 pap balls. Roll the balls into the flour, then into the beaten egg and lastly roll in the breadcrumbs. Fry for about 2 minutes until golden brown.
Serve cheese pap balls with tomato relish and braai meats, garnish with micro herbs and enjoy!

Ingredients:

 

  • 4 T butter
  • 6 Woolworths Amadombolo or Amagwinya
  • 6 Sosatie Beef Frikkadels
  • 6 T canola oil
  • sea salt and freshly ground black pepper, to taste
  • 4 onions, thinly sliced
  • ½ cup Woolworths smoky BBQ braai marinade
  • 6 slices Woolworths truffle-flavoured hard medium-fat Cheddar 

 

 

How To Make Amadombolo/Amagwinya snack burgers

1. To make the burgers, heat a little butter in a pan over a medium heat. Add a whole unsliced Amadombolo or Amagwinya to the butter, seed side down, and press down lightly using 2 spatulas. Once golden and crispy, turn over and toast the other side in the same manner. Remove the Amadombolo or Amagwinya, add more butter and repeat with the remaining Amadombolo or Amagwinya. The outside will be crispy and the inside warm and steamy. Cut the buns just before assembling.
2. Heat a little oil in a pan over a high heat. Place 1–2 meatballs into the pan (depending on its size) and cover with a piece of baking paper. Press down using a spatula to spread the mince, flattening the patty as thinly as possible.
3. Peel back the paper, season and top with a generous amount of onion – the patty should almost not be visible. Once the edges of the patty begin to turn a very dark, charred brown, turn it over onto the onions. Brush the patty with some BBQ marinade and top with the cheese. Cover with a lid and steam for 1 minute. 
4. Cut open the Amadombolo or Amagwinya and place a patty and onions into each bun.

Ingredients:

 

Braai:
Sundried tomato chicken espetada
Bulk Grabouw Boerewors
Shisanyama Lamb riblets

Sides:
Pap Balletjies
Amadombolo/Amagwinya snack burgers
Classic potato salad
Dhania chutney
IBhisto Relish

Snacks:
Original Free Range Beef Droëwors 400 g
Hand Cooked Sea Salt Flavoured Crisps 125 g
Original Sliced Ostrich Biltong 400 g