OUTDOOR COOKING
2. BRAAIBROODJIE JAFFLE WITH RED PESTO
By Pesto Princess @ pesto _ princess
Serves: 5
INGREDIENTS
• ± 4 tablespoons butter
• 10 large slices of white bread
• 1 red onion, sliced into rings
• 5 tablespoons Pesto Princess Red Pepper Pesto
• ¼ cup mayonnaise
• 200g cheddar, grated
• 2 ripe tomatoes, sliced
• Pesto Princess Chimichurri, to serve
METHOD
1. Butter the bread on one side only.
2. Place a red onion ring onto the jaffle iron, then one slice of bread, buttered side down.
3. Spread a dollop of Pesto Princess Red Pepper Pesto and mayonnaise onto this slice.
4. Spread the grated cheese and top with tomato slices. Season to taste.
5. Cover all the goodies with the other slice of bread, buttered side up, and close the jaffle iron. Trim the ends if you are that way inclined:)
6. Braai over medium-to-hot braai coals. Serve with Pesto Princess Chimichurri.
3. LAMB MIXED GRILL
By Beef and Lamb SA @ beefandlambsa
INGREDIENTS
For the lamb skilpaadjies:
• 1 lamb’ s caul, cut into 10cm squares
• 500g lamb liver
• 250g lamb mince
• 1 slice of white bread
• ⅓ cup milk
• 1 small onion, grated
• 1 teaspoon ground coriander
• 1 ½ teaspoons grated nutmeg
• pinch ground cloves
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon oil
• 2 lemons, halved
For the skaapstertjies:
• 1kg skaapstertjies
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon coriander
• 1 bay leaf
• 5 whole cloves
• 500ml lamb or chicken stock
• 2 lemons, quartered
For the basting sauce:
• 125ml tomato sauce
• 2 tablespoons chutney
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine
For the saddle chops:
• 6 to 8 lamb saddle chops
• 1 teaspoon salt
• 2 tablespoons balsamic vinegar
• 3 tablespoons moskonfyt
• 1 tablespoon olive oil
• 500g large grapes
• 100g Camembert, cut into small rectangles to fit the grapes
METHOD
Prepare the lamb skilpaadjies: 1. Rinse the caul in hot water, then soak until soft. 2. Clean the livers thoroughly, removing the tubes and membranes. Rinse in cold water, pat dry, then chop by hand to a coarse mince. Mix with the lamb mince.
3. Soak the bread in the milk until soft.
4. Add the soaked bread to the liver mixture along with all remaining ingredients except the caul. 5. Spread the caul on a board and cut into 10cm squares. 6. Place a heaped spoonful of filling on each square, then wrap into
22 | Autumn 2026 • essentialflavours. co. za