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Pickled Pink - a Valentine's secret

Pickled Pink - a Valentine's secret

Some of us celebrate the day of love with cocktails at sunset, some book expensive restaurants a year in advance and for some, there is nothing more romantic than lighting a fire and enjoying a quiet evening with some favourites on the braai. Chef Pieter believes that you can steal someone's heart when you can make a proper braaibroodjie and he shares his special recipe with an important tip... Pickle the onion! 

Sourdough “Braai broodjie” recipe

Serves 4


8 slices good quality sourdough

Soft butter

1 red onion, sliced

100 ml red wine vinegar

100 ml white sugar


2 Tbsp basil pesto

1 tub crème fraiche

1 cup grated mozzarella, grated

1 tomato, cut into slices

4 Tbsp Chutney - Chef Pieter enjoys using the South African favourite ;-)


To pickle the red onions:

Combine the sliced onion, vinegar and sugar in a pot, season, cover with a lid and place over a high heat.

Bring to the boil, cook for 2 minutes, remove the lid and reduce until the onions are caramelized.

Remove from the stove and leave to cool.

Mix the basil pesto into the crème fraiche

Butter the slices of sourdough on the outside. 

Spread the inside of 4 slices with the chutney.

Spread the inside of the remaining 4 sliced, liberally, with the crème fraiche mixture.

Fill the sandwich with mozzarella cheese, tomato and the pickled red onion.

Braai inside a grid on medium to cool coals in order to toast the bread gently while allowing the cheese to melt in the middle.

Remove from the coals and serve immediately.

An extra tip from Chef Pieter:

Use the leftover basil crème fraiche to finish a pasta or gnocchi dish, or even on pizza as it comes out of the oven!




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