Home » Recipes » Vegetable Braai with beetroot tzatziki and gremolata, corn, atchar, and cheese puff pastry pies, and BBQ banana with red muscadel syrup and passion fruit ice cream

Vegetable Braai with beetroot tzatziki and gremolata, corn, atchar and cheese puff pastry pies and BBQ banana with red muscadel syrup and passion fruit ice cream

There is nothing more authentic than a South African braai – absolutely nothing!

We have changed things up a bit and decided to bring you a vegetable braai filled with the most delicious dishes and alternatives to meat. These dishes make great side dishes, are super easy to prepare, colorful, and will have all your guests and family coming back for more.

Chef Mynhardt

SERVINGS

4 people

PREP TIME

30 minutes

COOK TIME

30 minutes

Vegetable Braai with beetroot tzatziki and gremolata, corn, atchar and cheese puff pastry pies and BBQ banana with red muscadel syrup and passion fruit ice cream (1)
Vegetable Braai with beetroot tzatziki and gremolata, corn, atchar and cheese puff pastry pies
BBQ banana with red muscadel syrup
Willow Creek Olive Estate's Jalapeno Flavoured Olive Oil

Recipe

INGREDIENTS

Vegetable braai with tzatziki and gremolata 

  • A selection of seasonal vegetables like butternut, leeks, peppers, onions, and baby marrows, cut and sliced
  • Some Willow Creek jalapeno flavoured olive oil, salt, and pepper to taste
  • 500ml double cream plain yogurt
  • 1/2 cup Rhodes quality grated beetroot
  • A handful of fresh mint, chopped
  • 1 garlic clove, peeled and minced
  • A handful of fresh herbs such as basil, parsley, and chives, chopped
  • Zest and juice of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 1 cup Willow Creek basil flavoured olive oil
  • Salt and pepper to taste
  • 1 packet of Magpie roti’s, prepared according to package instructions

 Corn, atchar and cheese puff pastry pies 

  • 1 packet Magpie puff pastry, rolled out and cut into 10 squares
  • 1 jar Pakco mild vegetable atchar
  • 1 cup grated cheddar cheese
  • 1 tin Rhodes quality sweetcorn in brine, drained
  • 1 egg beaten with a splash of water 

BBQ banana with red muscadel syrup and passion fruit ice cream 

  • 6 bananas
  • 2 cups KWV red muscadel
  • 2-liter vanilla ice cream
  • 1 large tub Rhodes quality granadilla pulp – reserve some for serving

INSTRUCTIONS

Vegetable braai with tzatziki and gremolata 

  1. Toss all the vegetables in the olive oil, season to taste, and braai on medium-hot coals until charred and cooked. Keep aside.
  2. Mix the yogurt, beetroot, mint, and garlic clove together. Keep chilled
  3. Mix the herbs, lemon zest and juice, garlic cloves, and olive oil together and season to taste.
  4. Serve the braai vegetables with the tzatziki, gremolata, and roti’s. 

Corn, atchar, and cheese puff pastry pies 

  1. Mix the atchar, cheese, and corn together and season to taste.
  2. Place some of the fillings on each pastry square and fold closed in a triangle shape.
  3. Press the edges together with a fork and brush with the beaten egg.
  4. Bake for 15-20 minutes at 180 degrees Celsius or until golden brown and puffed. 

BBQ banana with red muscadel syrup and passion fruit ice cream 

  1. Mix the ice cream with some of the granadilla pulp and place it back into the freezer to freeze.
  2. Place the bananas on medium-hot coals until they are brown on the outside and they have burst open. Cool down.
  3. Place the muscadel in a saucepan and heat to boiling point.
  4. Cook until syrupy.
  5. Serve the BBQ bananas with the muscadel syrup and the passion fruit ice cream.
Willow Creek blood orange flavoured olive oil

Willow Creek Olive Estate

Jalapeño Flavoured Extra Virgin Olive Oil

R69.90

Delicate Extra Virgin Olive Oil with natural Jalapeño flavouring

WILLOW CREEK OLIVE ESTATE

Product Range

Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products are constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

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