Braai Snack Platter
A winning snack platter for game day!
Recipe by: Nicole Snelling
Ingredients:
- 4-6 Pork Rashes
- ½ Cup Plum Sauce
- Clover Olive Pride Extra Virgin Olive
- Oil
- Salt and Pepper, to taste
For Cheese, Thyme and Onion Marmalade Braaibroodjie: - 4 slices white bread
- ½ Cup Clover Cheddar Cheese, grated
- 2 medium onions, thinly sliced
- 3 Tbsp sugar
- 3 Tbsp balsamic vinegar
- 2 thyme sprigs
For Cheese, Pepper and Biltong Braai Broodjie: - 4 slices white bread
- ½ Cup Clover Tussers Cheese, grated
- 3-4 Sweet Piquanté Peppers, chopped
- 4 Tbsp Biltong Powder
How To Make:
- To prepare the cheese, thyme and onion marmalade braaibroodjie, add some olive oil and onions to a medium heated non-stick saucepan.
- Allow the onions to cook down for 15 minutes until softened and golden.
- Add the balsamic vinegar, sugar and thyme and allow the marmalade to cook for a few minutes until thickened and jam like in texture.
- Prepare the sandwiches by adding cheese and onion marmalade.
- Toast the sandwiches over a medium-high heated grill/ coals until golden brown and the cheese has completely melted.
- To prepare the cheese, pepper dew and biltong braai broodjie, add cheese to two bread slices, top with biltong powder and piquanté peppers.
- Close the sandwich off with the remaining slice of bread and toast the sandwiches over a medium-high heated grill/ coals until golden brown and the cheese has completely melted.
- To prepare the pork rashers, marinate the rashers in the plum sauce for at least 1 hour.
- On a medium-high heated grill/ coals, grill the pork rashers on each side for 8-10 minutes, until the fat has crisped up.
- To assemble the platter, cut each of the braaibroodjies into four and place them onto a platter and cut the rashes into bite sized pieces too before serving.