For as long as I can remember every Sunday we have always had a late afternoon braai. You can say, it has almost become a bit of a family tradition. The braai is always made up of an assortment of meats and different side plates. These side plates are usually a mixed salad, potato salad and a small desert.
Yesterday’s Sunday lunch we decided to change things up a little. My sister suggested instead of making potato salad, we try the Robertsons Roasted Sweet Potatoes with Spicy Honey-Herb Butter. We changed the recipe a little by using both potatoes and sweet potatoes.
4 Medium Sized Sweet Potatoes/potatoes washed
Tin foil for roasting
100g butter or margarine
1 clove crushed garlic
5ml Robertsons crushed chillies
10ml Robertsons mixed herbs
Robertsons atlantic sea salt
Robertsons black pepper
Prick sweet potatoes with a fork all over.
Lightly brush tin foil with some olive oil and wrap each sweet potato in a double layer of olive oil
Place the wrapped potatoes in the hot coals for 30-45 minutes, turning once or twice during cooking until tender.
In the meantime combine the butter, honey, crushed garlic, Robertsons crushed chillies and Robertsons mixed herbs.
Season to flavoured butter with Robertsons atlantic sea salt and Robertsons black pepper to taste.
When the sweet potatoes are soft, carefully peel away the foil, cut them in half and top with a generous spoonful of flavoured butter.
Season to taste with the Robertsons atlantic sea salt and Robertsons black pepper.
For dessert we tried one of Nigella Lawson’s scrumptious recipes, Eton Mess. We have had this dish before and every time it’s an absolute winner.
4 cups strawberries
4 cups strawberries
2 teaspoons caster or vanilla sugar
2 teaspoons pomegranate juice
2 cups whipping cream
1 packet individual meringue nests
Hull and chop the strawberries and put into a bowl and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 of the meringues nests - you will need chunks for texture as well as a little fine dust.
Take out about half a cupful of the chopped strawberries, and fold the meringue cream and rest of the fruit mixture together.
Arrange on 4 serving plates or glasses or in a mound, and top each with some of the remaining macerated strawberries.
I would highly recommend both of these dishes for the next time you decide to cook or have guests over for dinner.