The next time you’re asked to bring a side to a weekend braai, amp up the flavour (and colour) with these new dishes that might even overshadow the meat
CHEESY FILLED BRAAIED PUMPKIN WITH PAPRIKA BREADCRUMBS
“This is my new take on gem squash and I love it! For the pumpkin, keep the seeds intact for the initial braaiing. This prevents the pumpkin from burning and caramelises it, making it sweet and tender.”
Preparation: 20 minutes
Cooking: 45 minutes
pumpkin 1, halved or quartered olive oil
2 T sea salt and freshly ground black pepper, to taste butter
2 T Woolworths panko breadcrumbs
100 g garlic
4 cloves, chopped Spanish smoked paprika
2 t Woolworths fresh cheese sauce
1 x 400 ml sachet
sage 10 g
1 Rub the pumpkin in olive oil and season. Gently braai over smouldering coals, turning occasionally, until tender and lightly charred, about 20–30 minutes. A knife should pierce it easily, but the pumpkin should maintain its shape. Allow to cool slightly before scooping out the seeds and fibrous strands.
2 Finish off the seeds in the oven at 200°C or in a sturdy grill pan.
3 Heat 1 T olive oil and the butter in a pan over a medium heat. Add the breadcrumbs and garlic and toast. Shake in 1–2 t smoked paprika and toss to coat. 4 Half-fill the pumpkin’s cavity with the cheese sauce, sprinkle over the paprika breadcrumbs and sage and grill until lightly golden and bubbling.
FAT-CONSCIOUS, HEALTH-CONSCIOUS, MEAT-FREE WINE: Springfield Miss Lucy White Blend 2018
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