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Sundowner Platter
Sundowner Platter

Sip on a glass of wine, dig into this #JustDelicious platter and catch up with friends or family next to a roaring fire!

Prep Time: 30 min
Cook Time: 20 min
Total Time: 40 min
Serves: 4

Ingredient:

 

Braaied Pork Ribs & Rashers

 

750 g

Eskort Marinated Loin Ribs

2 packs

Eskort Honey Glazed Pork Rashers

Ash Bread

 

625 ml (2½ C)

bread flour

10 ml (2 t)

baking powder

5 ml (1 t)

coarse salt

250 ml (1 C)

warm water

Crispy Potatoes

 

4

large potatoes, boiled until soft

250 ml (1 C)

maize meal

5 ml (1 t)

coarse salt

 

oil, for deep frying

Chermoula Dip

 

2

red peppers, charred, skinned and deseeded

30 ml (2 T)

coriander leaves

30 ml (2 T)

mint

30 ml (2 T)

Italian parsley

1

lemon, zest and juice

3 cloves

garlic

5 ml (1 t)

cumin, ground

5 ml (1 t)

coriander seeds, ground

5 ml (1 t)

salt and pepper

45 ml (3 T)

olive oil

Method:

Braaied Pork Ribs & Honey Glazed Rashers

  • Prepare a fire for braaing.

  • When the coals are ready, braai the ribs for 8 - 10 minutes on each side, turning regularly.

  • Braai the rashers for 5 minutes on each side.

  • Keep the coals hot to cook the ash bread.

Ash Bread

  • Combine the ingredients in a large mixing bowl.

  • Knead for about 10 minutes until a firm, smooth dough forms.

  • Divide the dough into 8 balls and roll out each one out on a flour-dusted surface.

  • Clear a space between the coals in the ash and place each flat bread in the ashes.

  • Cook for about 3 - 5 minutes on each side, turning frequently to ensure even cooking.

  • Remove when cooked and crispy.

Crispy Potatoes

  • Slice the potatoes lengthwise into quarters.

  • Add the maize meal to a large bowl followed by the potatoes.

  • Using your hands, gently coat the potatoes with the maize meal.

  • Refrigerate for 5 minutes.

  • Heat the oil in a large pot and deep-fry the coated potatoes until golden and crispy.

  • Season with salt.

Chermoula Dip

  • Place the ingredients in a blender and pulse until roughly blended.

  • Spoon into a serving bowl.

Serving

  • Arrange the braaied meat, potatoes, chermoula dip and ash bread on a platter and allow guests to serve themselves.

Allergens

  • This recipe contains soya (soy) and wheat (gluten).

Substitutions

  • Eskort Honey Glazed Pork Rashers (soy): Use Eskort Pork Rashers marinated in honey.

  • Bread Flour (gluten): Use all-purpose gluten-free flour.

 
Recipe Meal Types: - Braai - Entertaining
The following products can be used with this recipe:
Eskort Par-cooked Marinated Pork Loin Ribs

Available at Eskort Butcheries

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