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From the beginning of September, South Africans everywhere can be found locked in braai anticipation, looking forward to one of the most significant public holidays of the year: Heritage Day. <\/p>\n
Also known as Braai Day, the occasion is all about appreciating our rich cultural heritage, which naturally includes our wealth of traditional foods. <\/p>\n
To celebrate, one of SA\u2019s iconic heritage wines, Roodeberg, has partnered with foodie Ilse van der Merwe of The Food Fox on a delicious new twist to the traditional boerewors and braaibroodjie. <\/p>\n
The team at Roodeberg notes that Van der Merwe\u2019s super easy recipe is more delicious when shared around the braai with a bottle of the new 2021 vintage of the Classic Red Blend.<\/p>\n
\u201cThis multi-varietal blend works its magic with all your favourite braai staples hot off the coals. A cinch with juicy chops, ribs and chicken, the wine\u2019s fruity, spicy character also goes down beautifully with meat-free alternatives,\u201d they note.<\/p>\n
Here\u2019s Ilse van der Merwe\u2019s quick and easy braaibroodjie flatbread recipe that you can also try this Heritage Day. This yeast-free recipe does not require any kneading or proofing and is ready to serve from scratch in about 30 minutes.<\/p>\n Serves: 6<\/p>\n Ingredients<\/strong><\/p>\n 250g white bread flour, plus extra for dusting<\/p>\n 15ml baking powder<\/p>\n 5ml salt<\/p>\n 250g double cream yoghurt<\/p>\n 30ml butter, melted, for brushing (or olive oil)<\/p>\n About 80ml chutney<\/p>\n 1\u00bd \u2013 2 cups mature cheddar, grated<\/p>\n 2 large (or a handful of small) tomatoes, thinly sliced<\/p>\n \u00bd red onion, thinly sliced into rounds<\/p>\n Salt & pepper, to taste<\/p>\n A handful of fresh wild rocket leaves, to serve (optional)<\/p>\n Method<\/strong><\/p>\n Preheat the oven to 220\u00b0C.<\/p>\n For the flatbread dough: place the flour, baking powder, and salt in a medium-large mixing bowl and stir well. Add the yoghurt, then use a spatula or wooden spoon to mix until it gets clumpy. Continue mixing by hand until most of the flour is incorporated and shaped into a ball. <\/p>\n Dust a clean working surface generously with flour, then use a rolling pin to roll into a rectangular shape, large enough to snugly fit into a standard baking tin (about 37cm x 25cm) \u2013 or use floured hands to press it out evenly. Transfer the dough to the baking tin lined with non-stick baking paper, then press it gently into all four corners. <\/p>\n Brush all over with melted butter or olive oil, then bake for 8 minutes. Remove from the oven, then use a pastry brush or the back of a spoon to distribute the chutney all over the surface. <\/p>\n Top with grated cheese, tomatoes, onion and some salt and pepper. Return to the oven for another 12 minutes or until golden brown all over. <\/p>\n Remove from the oven, transfer to a wooden serving board, top with some rocket leaves, then slice into portions. Serve hot or at room temperature.<\/p>\n Boerewors tortillas<\/strong><\/p>\n This fresh look at boerewors with a little inspiration from Mexico is a great way to entertain a crowd by creating a fun self-help station with all the toppings arranged in separate bowls. A store-bought salsa replaces the traditional tomato \u2018smoor\u2019, but feel free to make your own.<\/p>\n Serves: 4<\/p>\n Ingredients<\/strong><\/p>\n 250g small tomatoes, sliced<\/p>\n 1 red onion, finely sliced<\/p>\n 1 \u2013 2 ripe avocados sliced or diced<\/p>\n 250g sour cream<\/p>\n 1 jar Mexican-style tomato or chipotle salsa<\/p>\n 2 cups shredded lettuce<\/p>\n A small punnet coriander leaves<\/p>\n 500g boerewors<\/p>\n 2 \u2013 3 mealies (corn on the cob)<\/p>\n 4 large or 8 small soft tortillas (corn or flour)<\/p>\n A few lemons or lime wedges, to serve<\/p>\n Method<\/strong><\/p>\n Prepare your fire for a braai. In the meantime, place the prepared tomatoes, onion, avocado, sour cream, salsa, lettuce and coriander in separate serving bowls to get your tortilla self-help station ready before you start to braai the boerewors. <\/p>\n Braai the \u2018wors\u2019 and mealies on a grid over medium-hot coals until cooked to your liking, turning them often. <\/p>\n Remove from the heat and keep warm. Give your tortillas a quick toast on the grid using tongs to turn them over \u2013 you just want to freshen them up. Stack the hot tortillas and cover them with a clean cloth to keep them soft. <\/p>\n Cut the corn from the cobs and get ready to serve at once. <\/p>\n To assemble: Place a toasted tortilla on a plate, then top with some tomato, onion, avocado, sour cream, salsa, lettuce, coriander, a piece of boerewors, some corn and a squeeze of lime or lemon.<\/p>\n Read the latest IOL Food DigiMag here. <\/p>\n