MEDITERRANEAN GARLIC BREAD
Who said garlic bread has to be boring? Dress it up with Italian ingredients and no-one will know it was shop bought.
Ingredients:
1 ready-made garlic bread
80ml (⅓ cup) basil pesto
Mozzarella cheese slices, as many as there are slices of bread
1 sachet sun-dried tomatoes in olive oil and vinegar, drained OR 2 oven roasted red peppers, cooled, peeled and cut into pieces
A handful of black olives, pitted and halved
Black pepper
Italian mixed dried herbs
Method:
- Open the garlic bread and separate the slices without breaking them right through. Spread one side of each slice with basil pesto.
- Insert a generous slice of cheese, a sun-dried tomato or roasted pepper piece and an olive between each slice of garlic bread.
- Season with black pepper and add a light sprinkle of dried herbs.
- Rewrap the loaf in foil and heat through over the coals or in a 160°C oven for 15 to 20 minutes.
Cook's tip: If you don’t have basil pesto on hand, spread one side of each slice of the garlic bread with a little olive oil and tuck in a fresh basil leaf.
Three go-to recipes for a budget-friendly braai
Columnist
Image: Craig Scott/Sunday Times
BOEREWORS KEBABS
Turning coils into colourful kebabs is a great way to make boerie stretch to feed a crowd.
Serves: 12
Ingredients:
750g boerewors
12 kebab sticks, soaked in water for 30 minutes
1 large red onion, cut into wedges
24 cherry tomatoes
2 yellow or green peppers, seeded and cut into chunks
Olive oil
Salt and freshly ground black pepper
Method:
MEDITERRANEAN GARLIC BREAD
Who said garlic bread has to be boring? Dress it up with Italian ingredients and no-one will know it was shop bought.
Ingredients:
1 ready-made garlic bread
80ml (⅓ cup) basil pesto
Mozzarella cheese slices, as many as there are slices of bread
1 sachet sun-dried tomatoes in olive oil and vinegar, drained OR 2 oven roasted red peppers, cooled, peeled and cut into pieces
A handful of black olives, pitted and halved
Black pepper
Italian mixed dried herbs
Method:
Cook's tip: If you don’t have basil pesto on hand, spread one side of each slice of the garlic bread with a little olive oil and tuck in a fresh basil leaf.
Image: 123RF/Stephanie Frey
MONKEYGLAND SAUCE
My version of the legendary SA sauce. It's tangy and delicious with the sweet/sour flavours we love. It's sure to beef up any braai and can be served warm or cold with chops, steak or boerewors.
Ingredients:
Splash of oil
1 onion, finely chopped
125ml (½ cup) tomato sauce
125ml (½ cup) chutney
25ml (1 tbsp + 2 tsp) Worcestershire Sauce (you could also use soy sauce)
15ml (1 tbsp) quality grape vinegar
25ml (1 tbsp + 2 tsp) brown sugar
5ml (1 tsp) smooth chilli sauce or more to taste
Pinch of smoked paprika
Pinch of salt
Method:
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