In ons jonger dae het ons luidkeels saamgesing as die gewilde kar-advertensie op TV of oor die radio gespeel is: Braaivleis, rugby, sonneskyn en Rover Defender was toe baie gepas en is eintlik meer so vandag, veral nou wanneer ons een en almal bankvas agter die Bokke staan tydens die Wêreld-rugbybeker. September is ook Erfenismaand waartydens ons met trots oor alle groepe heen ons afkoms gedenk. Die maklikste manier sekerlik is om dit met kos te vier. Aangesien dit terselfdertyd ook Braaidag is, steek ek graag ‘n vuurtjie aan en braai ‘n worsie – die Championship Boerewors van Checkers, want waarlik vanjaar se wors is werklik tops.
Pleks van paptert maak ek klein mini-happies met die tert, smeer ‘n tuisgekookte blatjang oor met bo-op die worsie – Hemels en net reg om aan te peusel terwyl mens die rugby geniet, want ja, weet nie of dit by julle ook die geval is nie – daar moet nie te veel steurnisse wees tydens die game nie.
Terug na die blatjang – ek het die laaste tyd nogals weggeskram van blatjang aangesien dit so baie suiker in kry, maar by die een gee dadels meeste van die soetheid en voeg jy verhoudelik bitter min suiker by, veral as jy dit begin vergelyk met oorspronklike blatjangresepte. Om die dadels in sag te kook gebruik ek die Revive van Carmien wat ook brandrissie en gemmer inkry – dan hoef jy glad nie nog daarmee ook te staan en sukkel nie. Dit vra dan net alles bymekaargooi en meng om te verhoed dat dit aanbrand. So op die ingewing van die oomblik het ek teen die einde bietjie gekapte koljanderblare bygeroer wat vir my die kersie op die koek was.
Heerlik saam met pap en wors of op ‘n braaibroodjie of selfs ‘n toebroodjie saam met kaas of ham.
TOMATO CHUTNEY
Dates are the main sweetener in this chutney, meaning that you can cut back hugely on added sugar. Boil the dates in Carmién’s Revive rooibos tea to soften them before adding the rest of the ingredients. The ginger and chilli in the tea adds more than enough flavour, all it still needs is some mustard seeds, salt and pepper and yes, I love to add a good handful of chopped coriander at the end. Ideal to serve on mealie pap bites, a braaibroodjie or on a sandwich with a piece of ham.
Makes about 1 litre of chutney
Preparation time: 15 min
Cooking time: about 11/2 hours
500 ml (2 c) chopped dates
Pinch of bicarbonate of soda
500 ml (2 c) strong Revive rooibos tea from Carmién with ginger & chilli, made with 12 tea bags
1 kg ripe tomatoes, chopped
4 onions, finely chopped
15 ml (1 T) grated garlic
10 ml (2 t) salt
5 ml (12 t) black pepper
15 ml (1 T) yellow mustard seeds or mustard powder
160 ml (⅔c) brown sugar
375 ml (1½ c) apple vinegar
5—10 ml (1—2 t) soy sauce
20 g chopped coriander leaves
1 Place the dates in a large saucepan, sprinkle with bicarbonate of soda and add the warm rooibos tea. Bring to the boil and cook until the dates is almost cooked in a puree.
Then add the rest of the ingredients except the coriander leaves and bring to the boil while continuously stirring making sure all the sugar is dissolved before the mixture starts to boil.
2 Lower the heat and cook for about 60-90 minutes until the mixture thickens and is no longer watery or runny when dripped from a spoon. Stir every now and then to prevent the mixture from burning and catching on the bottom of the pot. Stir in the coriander leaves about 10 minutes before the end of the cooking time.
3 Spoon into sterilized jars and seal.
4 Serve with mealie pap and boerewors bites or use as a braai sauce for chicken wings.
MEALIE PAP BITES WITH TOMATO CHUTNEY AND BOEREWORS
Cooking mealie meal in green rooibos tea (available at Carmién) adds a nice herbal taste to the pap. Spoon the ‘stywe pap’ in small muffin tins to make small bites. Top it with chutney and serve with a bite of boerewors – I just love the 2023 Championship Boerewors of Checkers/Shoprite.
Makes about 32 bites
Preparation time: 30 min
Cooking time: 20—30 min
MEALIE PAP BITES
1 litre water
6 bags Carmién green rooibos tea
375 ml (1½c coarse mealie pap or braaipap)
Salt to taste
30 ml (2 T) butter
100 g medium hard cheese eg pecorino, grated
1 tin (400 g) whole kernel corn, drained
TO SERVE 500 g Championship Boerewors
Basil leaves or Italian parsley
PAP
1 Bring the water to the boil in a large pot, add the green rooibos tea bags and let steep for 3 minutes. Remove the bags.
2 Add the mealie pap in a thin stream while whisking with a wire whisk. Cook slowly over medium heat with the lid half on for about 15 minutes, stir occasionally.
3 Stir in the butter, grated cheese and whole kernel corn.
4 Oil the hollows of about 2 mini- muffin pans and fill the hollows generously with the pap mixture. Leave to stand overnight or for a couple of hours until firm.
5 TO SERVE Braai the boerewors over medium hot coals till just done and still juicy. Allow to cool, then slice in bite-size pieces.
6 Remove the tartlets from the pan and turn them upside down.
7 Spread with a layer of tomato chutney, top with a basil or parsley leaf and finish with a piece of boerewors.
8 Arrange the bites on a large serving platter and enjoy with drinks. Serve at room temperature.
CHICKEN WINGS ON STICKS
Makes 8—12 bites
Preparation time: 10 min
Cooking time: 15—20 min
8—12 chicken wings
salt
Tomato chutney
1 “Thread” a chicken wing on a sosatie stick and season with salt.
2 Mix the chutney with a little bit of water and brush over the wings.
3 Braai over medium coals till cooked and brown. Repeat with the chutney from time to time and turn frequently.
4 Serve with extra chutney.
Carmen Niehaus 