ULTIMATE PARMALAT GOUDA BRAAI BROODJIE
BRAAIED MEALIE & PARMALAT CHEDDAR POTBROODJIE
METHOD:
INGREDIENTS:
• 12 slices rustic white bread
• 300g Parmalat Gouda, sliced
• 2 tomatoes, sliced
• 2 onions, thinly sliced
• 2 tbsp Mrs Ball ' s Chutney
• Butter for spreading
• Freshly ground black pepper
• Combine the flour, yeast, salt and sugar.
• Add the water and olive oil and knead into a soft dough.
• Cover and leave to rise for 1 hour.
• Fold in the Parmalat Cheddar, mealie kernels, spring onions and parsley.
• Place in a greased cast-iron pot and leave to rise for a further 20 minutes.
• Bake over medium braai coals with a few coals on the lid
• for 35 to 45 minutes until golden.
• Serve warm with butter and extra grated Parmalat Cheddar.
RECIPE TIP: Charring the mealies over the braai before removing the kernels adds a delicious smoky sweetness that pairs perfectly with the cheddar.
INGREDIENTS:
• 500g cake flour
• 10g instant yeast
• 1 tsp salt
• 1 tbsp sugar
• 350ml lukewarm water
• 2 tbsp olive oil
• 250g Parmalat Cheddar, grated
• 2 braaied mealies, kernels removed
• 2 spring onions, sliced
• 2 tbsp chopped parsley
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