Mzansi, bring your braai leftovers back to life

Don’t know what to do with the leftover braai meat from the night before? Chef Mynhardt Joubert has a well-thought-out solution for you. Get stuck into your pantry and make his sizzling breakfast spread.

Enjoy leftover meat with a spicy shakshuka, make magic with a churro-inspired breakfast pastry, treat the kids with a some jam squares and wash it all down with some fruity mimosas.

All you really need is a little time to make this leftover braai breakfast spread.

Braai Shakshuka

INGREDIENTS

• Some leftover braai meat such as boerewors, lamb chops and steak
• 2 onions, peeled and chopped
• 4 garlic cloves, peeled and minced
• 2 tins Rhodes Indian tomato mix
• 1 jar Pakco vegetable pickle
• 30 ml Hinds paprika
• 10 ml Hinds cayenne pepper
• Sugar, salt and pepper to taste
• 8-12 eggs
• 3 packets low GI seeded brown buns

METHOD

1. Heat some oil in a large frying pan and add the onions and garlic.
2. Fry until golden brown and add the braai meat.
3. Add the tomato, veg pickle, paprika and cayenne and season to taste with salt, pepper and sugar. Boil for 10 minutes.
4. Crack the eggs one by one into the shakshuka sauce and cover with a lid until the eggs are cooked to your liking.
5. Serve with the seeded brown buns

Deep fried puff pastry

INGREDIENTS

• 1 packet Magpie puff pastry, cut into 1 cm thick strips
• ½ cup castor sugar
• 15 ml Hinds cinnamon
• Some oil for frying

METHOD

1. Mix the cinnamon and sugar together and keep aside.
2. Heat some oil in a large frying pan and fry the pastry until golden brown. You can twist the pastry strips or fry them as is.
3. Dunk the fried pastry in the cinnamon sugar and let it cool.

Granadilla furd

INGREDIENTS

• 3 eggs
• 2 egg yolks
• 1 cup castor sugar
• Zest and juice of 1 lemon
• 150 grams butter, cubed
• 2 tubs granadilla pulp
• Pinch of salt

METHOD

1. Place all the ingredients in a large saucepan.
2. Place on a low heat on the stove and whisk until the butter has melted and the curd has thickened. Do not let it get too hot, otherwise it will scramble.
3. Let it cool and place in the fridge.

Strawberry jam squares

INGREDIENTS

• 250 g butter, softened
• 125 g castor sugar
• 375 g cake flour
• Pinch of salt
• 1 jar Rhodes strawberry jam

METHOD

1. Place the butter and sugar in a stand mixer with a paddle attachment and whip until light and fluffy.
2. Add the flour and salt and mix until just combined. Do not overmix.
3. Place ¼ of the dough into the fridge and press the rest into a medium-sized oven dish.
4. Spread the jar of jam on top of the pressed-out pastry and place in the fridge.
5. Grate the other ¼ of pastry on top of the jam. Make sure the jam is covered.
6. Bake for 20-30 minutes or until the top has browned and the jam is bubbling.

Strawberry and banana mimosas

• 1 litre strawberry and banana juice
• 1 bottle cuvee brut or demi sec sparkling wine

METHOD

1. Pour the strawberry and banana juice into some champagne glasses till half full.
2. Fill up the glasses with the cuvee brut or demi sec and enjoy.

ALSO READ: Farmer 101: Jam-maker finds the sweet spot

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