Gourmet meat and cheese platter
6
Easy
20 minutes
40 minutes
"I’ll take any excuse to eat sausages, and this platter is it for me. The sauce makes a lot, so freeze if you must for future dipping endeavours. The roasted pickled cabbage is a nod to traditional sauerkraut, and the mustard is absolutely essential. You could make a giant version of this platter and replace the crunchy pretzels with soft pretzels from the bakery – remember to serve the sauce warm.”- Khanya Mzongwana
Ingredients
Method
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For the Bitburger cheese sauce:
- 150 g butter
- 1 onion, finely chopped
- 3 T flour
- 1 x 330 ml bottle Woolworths Bitburger non-alcoholic beer
- 100 g Emmenthal, grated
- 100 g white Cheddar, grated
- 1 t hot English mustard
- sea salt and freshly ground black pepper, to taste For the roasted pickled cabbage:
- 1⁄3 cup canola oil
- 2 baby cabbages, cut into wedges
- 1 cup white vinegar
- 1 t brown sugar
- 2 t caraway seeds
- 5 juniper berries, cracked
- 1 t celery salt
- 10 g dill, roughly chopped
- sea salt and freshly ground black pepper, to taste For the cherry mustard:
- 100 g cherries, pitted and halved
- 4 T wholegrain mustard
- 2 T hot English mustard
- For serving:
- 6 bockwurst
- 4 gherkins, sliced, for serving
- pretzels, for serving
- grapes, for serving
- sprouts, to garnish
- fresh herbs, to garnish
Method
Ingredients
1. To make the Bitburger sauce, heat the butter in a saucepan over a medium heat. Add the onion and fry gently until translucent, stirring often. Stir in the flour until it completely coats the onions. Whisk in the beer until the sauce begins to thicken. Add the cheese, mustard and seasoning. Allow to bubble, stirring often until the sauce is thick and the cheese is completely melted. Keep warm.
2. To make the roasted pickled cabbage, heat the oil in a large pan. Fry the cabbage on both sides until charred. Reduce the heat and add a few tablespoons of water to allow the cabbage to steam and cook through. Season to taste. Once completely soft, remove from the heat. Combine the remaining ingredients and whisk until the sugar has dissolved. Add the warm cabbage and toss through the dressing. Serve at room temperature.
3. To make the cherry mustard, combine all the ingredients and spoon into a ramekin or small bowl.
4. Score the bockwurst using a sharp knife and place in the air-fryer for 10 minutes at 180°C until it begins to crisp up.
5. To serve, arrange all the ingredients on a large serving platter and pour the sauces into small bowls for dipping. Garnish with sprouts and fresh herbs.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl
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