Braaibroodjies with a difference! Make it a 2-course meal with savoury and sweet fillings.
Hibachi broodjies 2-ways
Makes 8 each
Choc-banoffee puff broodjies
Defrost 2 rolls (400g each) puff pastry. Divide each pastry sheet into 4 long strips (be sure to cut it down the width of each sheet). Spread one side of each strip with a dollop of chocolate hazelnut spread, add half a banana and about 1-2 tsp caramel. Fold over the uncovered half of the pastry strip to cover, and pinch the edges closed using your fingers. Cook over medium coals (or a hibachi) for 12-15 minutes. Turn puff broodjies every 1-2 minutes. Remove from grill, brush with melted butter. Serve puff broodjies hot with vanilla ice cream or Chantilly cream (sweetened whipped cream) on the side.
Pork, apple & pickled onion roosterkoek
Divide about 1kg store-bought bread dough into 6-8 portions. Stretch each portion into a disc using
your fingers. Spread each disc with 1-2 tsp Dijon or wholegrain mustard, layer with 1/4-1/2 piece cooked pork rasher, 1-2 slices apple and a few pickled red onions. Fold in the sides and pinch all around to enclose filling. Place roosterkoek over medium coals (or a hibachi) and cook for 8-12 minutes, brushing with melted butter and turning regularly. Serve drizzled with a honey mustard sauce and chopped parsley.
Recipe & styling: Gail Damon
Photography: Zhann Solomons
