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Italian recipes

Roast pork shoulder

31/2 hours

Atchar recipes

Snoek with atchar

35 minutes

Brunch recipes

Morogo frittata

30 minutes

Braai recipes

Smoky pork rib-eye steaks with flatbreads

25 minutes

Mielie recipes

Three-sisters-and-a-niece salad

30 minutes

Asian recipes

Dakdoritang

1 hour

Braai recipes

Lamb ribbetjies with chipotle braaied sweetcorn

2–3 hours

Mexican recipes

Tomato pozole

30 minutes

Braai recipes

Pickle-brined chicken on the braai with ranch dressing

35 minutes

Italian recipes

Mushroom ragù

30 minutes

Loaded boerie rolls with pineapple salsa

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

6 hot dog rolls
800 g boerewors

For the pineapple salsa, mix:

1 pineapple, chopped
1 red onion, finely chopped
½ cucumber, finely cubed
2 T coriander finely chopped
1 red chilli, finely chopped
1 lime, juiced

To serve

butter

Method

1. Braai the wors on medium coals until cooked to your liking and set aside. Cooking low and slow will prevent the skin from splitting, which keeps the wors juicy.

2. Slice the hot dog rolls in half lengthways and butter. Place on the hot grid until the butter has melted and light char lines are visible.

2. Fill each roll with the wors and a generous serving of salsa.

Find more braai recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Pork ribeye steaks with chipotle marinade and stokbrood

Roast pork shoulder

Snoek with atchar

Morogo frittata

Smoky pork rib-eye steaks with flatbreads

Three-sisters-and-a-niece salad

Dakdoritang

Lamb ribbetjies with chipotle braaied sweetcorn

Tomato pozole

Pickle-brined chicken on the braai with ranch dressing

Mushroom ragù

Loaded boerie rolls with pineapple salsa

Loaded boerie rolls with pineapple salsa

Ingredients

Method