To celebrate Heritage month, we partnered with Capital Hotel School in Pretoria and asked their chef students to create unique dishes based on South Africa's traditional favourites. For this twist on braai broodjies, Nomawethu Mkhombo and Naledi Mamogobo made garlic the star of the show and also added a chocolate dessert broodjie.
FOR SPINACH, BACON AND FETA BRAAI BROODJIE
- 8 slices of white bread
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 200g baby spinach
- 60g butter
- 125g bacon, sliced
- 200g feta cheese
FOR CHOCOLATE BRAAI BROODJIE WITH MARSHMALLOWS AND STRAWBERRIES
- 8 slices white bread
- 80g milk chocolate
- 150g mini marshmallows
- 200g fresh strawberries
- 50g cinnamon sugar
- 60g butter
SPINACH, BACON AND FETA BRAAI BROODJIE
- Add butter in a medium-sized saucepan and fry the bacon, garlic and half of the onions.
- In a separate pan, add spinach and butter and cook for 2 minutes.
- Butter your slices of bread on both sides.
- Assemble your braai broodjie by first layering your spinach, then your cooked bacon, onions, and feta cheese.
- Season with pepper and braai the broodjies for 3 minutes on each side.
- Serve warm.
CHOCOLATE BRAAI BROODJIE WITH MARSHMALLOWS AND STRAWBERRIES
- Butter slices of bread on both sides.
- Assemble your braai broodjies by first layering some marshmallows, then chocolate.
- Braai the broodjie for 2 minutes on each side.
- Remove from heat, then open your broodjies and add the sliced strawberries.
- Coat the bread with the cinnamon sugar and braai for 30 seconds.
- Remove from heat and serve.
MEGAMASTER RECIPE TIPS
Make sure to crumble your feta cheese so it is evenly spread on your broodjie.
To make the cinnamon sugar for the dessert broodjie, combine 1 teaspoon of ground cinnamon and 1 teaspoon of castor sugar.
To add crunch to your dessert you can always add some crushed pecan nuts.