Don’t know what to do with the leftover braai meat from the night before? Chef Mynhardt Joubert has just the well-thought-out solution for you.
Why not break out your pantry arsenal and make his springtime breakfast spread.
Enjoy leftover meats with a spicy shakshuka, make magic with a churro-inspired breakfast pastry, the kids will love a sweet treat with some jam squares, and you can all wash it down with some fruity mimosas.
All you really need is a little time to make this spring-inspired breakfast spread.
- You can win all the ingredients for this breakfast! One lucky reader will be getting their hands on all the ingredients from chef Mynhardt Joubert’s springtime festive breakfast spread. All you have to do to enter the prize draw is sign up to Food For Mzansi’s new and exciting “Mzansi Flavour” weekly digest e-mailer. Sign up here to receive the recipe mail every Monday and you could win big!
- Some left-over 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
- Heat some oil in a large frying pan and add the onions and garlic.
- Fry until golden brown and add the left-over braai meat.
- Add the tomato, veg pickle, paprika and cayenne and season to taste with salt, pepper and sugar. Boil for 10 minutes.
- Crack the eggs one by one into the shakshuka sauce and cover with a lid until the eggs are cooked to your liking.
- Serve with the seeded brown buns
Deep fried puff pastry
- 1 packet Magpie puff pastry, cut into 1 cm thick strips
- 1/2 cup castor sugar
- 15 ml Hinds cinnamon
- Some oil for frying
- Mix the cinnamon and sugar together and keep aside.
- 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.
- Dunk the fried pastry in the cinnamon sugar and let cool.
- 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
- Place all the ingredients in a large saucepan.
- 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.
- Let cool and place in the fridge.
Strawberry jam squares
- 250 g butter, softened
- 125 g castor sugar
- 375 g cake flour
- Pinch of salt
- 1 jar Rhodes strawberry jam
- Place the butter and sugar in a stand mixer with a paddle attachment and whip until light and fluffy.
- Add the flour and salt and mix until just combined. Do not overmix.
- Place 1/4 of the dough into the fridge and press the rest into a medium sized oven dish.
- Spread the jar of jam on top of the pressed-out pastry and place in the fridge.
- Grate the other 1/4 of pastry on top of the jam. Make sure the jam is covered.
- 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
- Pour the strawberry and banana juice into some champagne glasses till half full.
- Fill up the glasses with the cuvee brut or demi sec and enjoy.