There’s no reason not to end the weekend on a high (and delicious) note. But if you’re trying to cut down on the carbs, we’ve got you covered with this delectable meaty treat. We made the banting toad-in-the-hole pastry with flavourful almond and coconut flour and eggs. Who’s in?

SERVES 2–3 // COOKING TIME 45 mins

INGREDIENTS
Small handful sage
45 ml olive oil
5-6 pork bangers
1 tbsp coconut oil
200 ml milk
60 ml buttermilk
2 eggs
½ tsp Dijon mustard
40g almond flour
60g coconut flour
¼ tsp salt
Microherbs, to garnish
½ cup sour cream, to serve

METHOD
1. Preheat oven to 200°C.
2. Fry the sage in half of the olive oil and set aside. Add the rest of the olive oil to the pan if needed and fry the pork bangers for a few minutes, until browned on all sides.
3. Place the coconut oil in a small casserole dish and heat in the oven for about 10 minutes.
4. Whisk together the remaining ingredients, except the sour cream and microherbs, and stir in the sage. Pour the batter into the warm casserole dish and push the bangers into the batter, but do not cover them. Bake for 15 minutes, then turn the temperature down to 180°C and bake for 15 minutes more, or until everything is browned on top.
5. Garnish with microherbs, and serve hot with a dollop of sour cream.

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With summer in full swing, our calendars are filled with outdoor parties, braais, picnics, weddings and many other events revolving around eating and entertaining. If we’re not careful, feeding the crowds can become expensive. Here’s where Sandwich Baron founder and CEO Sally J’Arlette-Joy steps in to give advice on how to plan our menus in order to ensure fresh and tasty foods, without value for money getting lost in the excitement.

Party planning
With many years of catering experience under her belt, Sally knows that sandwich platters – like the ones that Sandwich Baron are known for – are the best way to go. Here’s what she says you should consider when planning your dinner party: ‘The time of day you will be entertaining is a huge determining factor for what you should prepare. There is nothing worse than going to a children’s party at lunchtime and only getting a few finger delicacies to eat.  If you’re scheduling a function at one of the principal meal times, people expect a full meal.’

She advises that you schedule your function according to the following table, which demonstrates at which times you can get away with serving light snacks such as platters: From 7 am to 9:30 am, a full breakfast would be the appropriate food. From 10 am to 11:30 am light snacks would suffice. Between 12 and 1:30 pm provide a full lunch, while light snacks would be best thereafter until 5 pm. A full dinner is customary between 5 pm and 8 pm and following with light snacks and desserts would be proper.

Sally recommends their Anytime Platter for light snacks in between meals, while the Breakfast Platter is the perfect option for a more substantial bite in the morning. For later in the day, other grazing options include the Cheese and Biscuit Platter, Chicken Platter and Cocktail Platter. The evening calls for something heartier, therefore you should go for the Henry III Platter, Just Sausage Roll Platter, Munch Platter or the Rib & Chicken Platter. Also keep in mind the times of day that people tend to eat and drink more and plan accordingly in line with your budget.

Variety is key
Sally suggests that you keep in mind that it is better to have a bigger variety available, as people tend to eat less of each and be satisfied with smaller bites. This is especially so with desserts, where it is wise to have smaller portions.

No matter what the celebration, Sally believes that party food can still be fresh, healthy and nutritious with plenty to deliver when it comes to flavour. Also note that Sandwich Baron recently launched Banting options which widens the variety of platters to choose from.

 
Sandwich Baron is a sandwich franchise which focuses on producing fresh snacks and sandwiches to order as well as corporate and private catering. Visit their Facebook page (@SandwichBaron), Twitter (@SandwichBaron) or website for more.

Source: Chef’s Advice
Photography: Robert Owen-Whal

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We have good news for all the low-carb lovers out there – South Africa’s biggest sandwich franchise, The Sandwich Baron, has recently revealed an additional Banting-friendly menu! Co-founder Sally J’Arlette-Joy felt the health benefits she experienced from following the wildly popular diet needed to be shared with the broader public. And so, the inspiration for a takeaway Banting option at The Sandwich Baron was born.

Sally also took the time to chat to us about the secrets of her sandwich success and her future plans for the business.

1. What sparked the idea of starting a business based on something as simple as sandwiches?

I lived in London for a decade and developed a huge love for a really well-made sandwich. Each morning, as I made my way to work, I would buy two sandwiches from my favourite deli. I dreamt about one day opening my very own sandwich shop. After moving back home, I realised there was a gap in the market and that it was time to make my dream a reality. I knew it would be successful, as there were hardly any #sandwich shops in SA, and I’d seen how well the concept did overseas.

2. What are some of the biggest challenges you’ve faced so far, and what lessons did you learn from them?

The biggest challenge has been handling the pressure and demands of owning so many stores. I’ve learnt the importance of surrounding yourself with capable staff who can support you when things go wrong.

3. What was the turning point to focus on more Banting-inspired fare?

I had been on low-carb diets and had seen how difficult it was to find suitable and easily accessible lunch options. Upon realising how few places were offering Banting-friendly food, I saw a real need to provide these dieters with some delicious alternatives.

4. How will your new Banting approach affect the essence of your business?

Our Banting menu has attracted new customers, but hasn’t distracted us from our focus of making scrumptious sandwiches. Since the menu change, our regular sandwich sales have actually increased! So we continue to develop and improve our original sandwich menu. I don’t see myself ever stopping making good old-fashioned sandwiches, they’ll always be my first love.

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