What better way to enhance your game day experience as the Springboks take on the All Blacks in the Rugby World Cup than with a lineup of delicious braai side dishes? While the main course often steals the spotlight, the right side dishes can truly elevate your grilling experience and add that extra touch of excitement to the game.
Join us as we explore a collection of sides, each designed to complement your grilled feasts and enhance your rugby viewing party!
Pigs in a blanket with monkey gland sauce
Makes 16 / PREP TIME 30 mins / COOK TIME 20 minutes.
This recipe has been created by Mogau Seshoene (Lazy Makoti) and Zanele van Zyl (Cooking with Zanele).
INGREDIENTS
Pigs in a blanket
1 packet ready made pastry
Flour for rolling
16 mini pork sausages
1 egg, beaten
Monkey gland sauce
4 tbsp chutney
4 tbsp tomato sauce
1tbsp Worcestershire sauce
1tsp brown sugar
1 tsp Tabasco sauce
METHOD
For the Pigs in a blanket
- Unroll the puff pastry on lightly floured surface. Use a rolling pin to even it out. Cut the pastry in half lengthwise, then cut each half into eight triangles
- Place a sausage on the bottom (wide end) of each triangle, then roll up.
- Place the pastry-encased sausages seam side down on a greased baking tray. Brush with egg and refrigerate for 15 minutes
- Meanwhile, preheat oven to 180 degrees
- Bake until puffed and golden, about 20 minutes, rotating tray halfway through
For the Monkeygland sauce
- Combine all the ingredients together in a pot and heat to simmer over medium heat.
- Serve the pastries warm, with the sauce.
FOOD TIP: For a quick alternative, you can use store bought monkey gland sauce with a dash of extra tabasco.
Nachos with guacamole
Serves 8 / PREP TIME 20 minutes / COOKING TIME 6 minutes.
This nachos with guacamole recipe has been created by Mogau Seshoene (Lazy Makoti) and Zanele van Zyl (Cooking with Zanele).
INGREDIENTS
2 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
60g tomato paste
4 chicken filets, cooked and shredded
1 cup canned tomatoes
1 Tbsp Chicken Spice
185g packet of nachos
1 cup mozzarella cheese, grated
1 cup cheddar cheese, grated
Handful spring onion, chopped
Guacamole
1 ripe avocado
1 drop of lemon
100ml cream cheese
Salt and pepper
METHOD
- Preheat the oven to 180 degrees.
- In a pan, heat oil, fry onion and garlic
- Add tomato paste, chicken and mix together. Now add canned tomatoes and season with chicken spice.
- Let it simmer for 3 minutes and cool down.
For the guacamole
- In a bowl, mash avocado, add lemon juice, cream cheese and season with salt and pepper.
To assemble
- In a flat casserole dish, line the nachos, then chicken mixture, then layer of nachos, then chicken. Sprinkle mozzarella cheese and cheddar cheese.
- Place in the oven for 6 minutes or until the cheese has melted.
- Garnish with spring onion and guacamole.
FOOD TIP: Serve it with tomato salsa on the side
Tshotlo Tacos
‘During my travels, I am always amazed (and delighted) to discover how similar some of the dishes of those countries are to those of my own SeTswana tradition, even though the cultures are worlds apart. In the SeTswana culture, we love making tshotlo (‘pounded beef’), especially during traditional gatherings. This is my take on Mexican tacos, incorporating something I grew up eating.’ – Mmule Setati, from Feed my Fribe.
Photo credits:Sadiqah Assur-Ismail
Serves 6
Ingredients:
1.5kg beef brisket, cut into large pieces
2 cups beef stock
4 Tbsp olive oil
1 onion, chopped
3 cloves garlic
1 bay leaf
½ cup orange juice
Salt and pepper to taste
Taco shells for serving
Flesh of 1 avocado, smashed, for serving
½ cup sour cream for serving
Spice Mixture
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
Method:
- Prepare the spice mixture by combining all the ingredients in a bowl. Set aside until ready to use.
- Place the beef, beef stock, olive oil, onion, garlic and bay leaf in a large, deep pot and ensure the meat is covered by the liquid. Cook for 3 hours over a medium heat until tender.
- After 3 hours, scoop out 1 cup of the cooking liquid from the pot. Transfer the meat and any leftover cooking liquid to another dish and shred the meat, using 2 forks.
- To the same pot add the reserved cooking liquid, orange juice and spice mixture and mix. Return the shredded meat to the pot and fry over a high heat until the meat is evenly coated and the sauce reduced. Check the seasoning and adjust if necessary.
- Fill the taco shells with the spiced shredded beef, avocado and sour cream.
Alsos see:4 Simple cocktails for the Springboks game day braai
