Meat-free Archives

Beans recipes

Chilaquiles

15 minutes

Braaied butternut pudding

Serves 8

Difficulty Easy

Cooking Time 40 minutes

Ingredients

4 small butternuts
Woolworths peanut-butter flavoured ice cream, for serving

For the peanut-and-chocolate crumble:

200 g white chocolate
180 g peanuts, crushed
coarse salt, to taste

Method

1. Place the butternuts directly into hot coals and allow to blacken all over. Add more ash and coals to cover. Cook in the coals for 30 minutes, or until a knife can be easily inserted. Once cooked, allow to cool. Scoop out the seeds.

2. To make the peanut-and-chocolate crumble, place the white chocolate in a saucepan over a medium heat and melt slowly. Keep stirring until the chocolate begins to caramelise, scraping the bottom of the saucepan
as you stir.

3. Allow to cool on a tray and mix through the peanuts. Sprinkle over some coarse salt and allow to set at
room temperature.

4. To serve, scoop the butternut flesh into a bowl, top with some peanut butter ice cream and a generous helping of the peanut-and-chocolate crumble.

Find more braai recipes here.

Photographs: Toby Murphy
Production: Abigail Donnelly
Videography: Romy Wilson, Shavan Rahim
Food assistant: Claire-Ellen van Rooyen

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Mushroom-and-rosemary fettuccine

Chipotle-braised root veg

Harissa sweet potatoes

Mashed potato toast

Whole roasted pumpkin

Grilled potato salad

Home-made baked beans

African grain salad

Beans and greens with pasta

Chilaquiles

Cheese-stuffed baby brinjals

Braaied butternut pudding

Braaied butternut pudding

Ingredients

Method