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.
READ: Station Street Kitchen, full steam ahead
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.
Braai Shakshuka
INGREDIENTS
- 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
METHOD
- 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
INGREDIENTS
- 1 packet Magpie puff pastry, cut into 1 cm thick strips
- 1/2 cup castor sugar
- 15 ml Hinds cinnamon
- Some oil for frying
METHOD
- 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.
Granadilla Curd
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
- 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
INGREDIENTS
- 250 g butter, softened
- 125 g castor sugar
- 375 g cake flour
- Pinch of salt
- 1 jar Rhodes strawberry jam
METHOD
- 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
METHOD
- 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.
