MAKING EVERYDAY MOMENTS SPECIAL WITH LEOPARD’S LEAP WINE & JAN BRAAI’S LUXURY BRAAIBROODJIES
- 21 August 2015
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MAKING EVERYDAY MOMENTS SPECIAL WITH LEOPARD’S LEAP WINE & JAN BRAAI’S LUXURY BRAAIBROODJIES
MAKING EVERYDAY MOMENTS SPECIAL WITH LEOPARD’S LEAP WINE & JAN BRAAI’S LUXURY BRAAIBROODJIES
National Braai Day is only next month, but with the lovely spring weather expected this weekend, we bet many an outside fire will be lit!
No one is better known for his passion for braai than the aptly named, Jan Braai and when we were looking for some inspiration for the grill, we found his recipe for luxury *braaibroodjies! Forget about onion, tomato and Gouda, this deluxe version with its French-style mayonnaise, whole grain mustard and matured Cheddar will be a weekend-winner!
Jan suggests serving these with well-chilled glasses of Méthode Cap Classique, the South African version of Champagne, and we can’t agree more – to tell the truth, we have never really found and occasion where our delicious Culinaria MCC disappointed…
It is, however, the Chardonnay in the sparkling wine that complements the mayonnaise, mustard and matured Cheddar, so you could equally pour yourself a glass of the unoaked Leopard’s Leap Chardonnay from our Classic Collection.
It is about making everyday moments special and nothing will do that better this weekend than Jan Braai’s luxury braaibroodjies and Leopard’s Leap wine!
Jan’s recipe for Super Luxury Braaibroodjies
What you need
- Slices of fresh sourdough bread
- French-style mayonnaise
- Whole grain mustard
- Gypsy ham
- 18 months matured Cheddar
- sun-dried tomatoes in olive oil
- spring onions
- olive oil
What to do
- Go for an oval shape sourdough bread as opposed to a round one. This way all the slices will be the same size. Slice the bread fairly thin, the same thickness as normal toaster bread. One has a natural tendency to slice these types of bread thicker, so be conscious of avoiding that.
- Lay out half of the bread slices on a cutting board and liberally spread with the French style mayonnaise and whole grain mustard.
- Add the gypsy ham, slices of cheese, sun-dried tomatoes and chopped spring onions. Do not be stingy with any of the ingredients, this is a super luxury braaibroodjie and not only should the quality of ingredients reflect it, but also the quantity.
- Add the top layers of bread and drip or spread olive oil on them.
- Place in a hinged grid (toeklaprooster) and braai over medium-low heat coals. After the first turn, also spread olive oil on the other outside, the side which was at the bottom when you assembled the units. Continue to braai over the gentle coals, turning very often, until the cheese is melted and the braaibroodjies are golden brown on the outside.
*If you don’t know what a braaibroodjie is, please click here.
National Braai Day is only next month, but with the lovely spring weather expected this weekend, we bet many an outside fire will be lit!
No one is better known for his passion for braai than the aptly named, Jan Braai and when we were looking for some inspiration for the grill, we found his recipe for luxury *braaibroodjies! Forget about onion, tomato and Gouda, this deluxe version with its French-style mayonnaise, whole grain mustard and matured Cheddar will be a weekend-winner!
Jan suggests serving these with well-chilled glasses of Méthode Cap Classique, the South African version of Champagne, and we can’t agree more – to tell the truth, we have never really found and occasion where our delicious Culinaria MCC disappointed…
It is, however, the Chardonnay in the sparkling wine that complements the mayonnaise, mustard and matured Cheddar, so you could equally pour yourself a glass of the unoaked Leopard’s Leap Chardonnay from our Classic Collection.
It is about making everyday moments special and nothing will do that better this weekend than Jan Braai’s luxury braaibroodjies and Leopard’s Leap wine!
Jan’s recipe for Super Luxury Braaibroodjies
What you need
- Slices of fresh sourdough bread
- French-style mayonnaise
- Whole grain mustard
- Gypsy ham
- 18 months matured Cheddar
- sun-dried tomatoes in olive oil
- spring onions
- olive oil
What to do
- Go for an oval shape sourdough bread as opposed to a round one. This way all the slices will be the same size. Slice the bread fairly thin, the same thickness as normal toaster bread. One has a natural tendency to slice these types of bread thicker, so be conscious of avoiding that.
- Lay out half of the bread slices on a cutting board and liberally spread with the French style mayonnaise and whole grain mustard.
- Add the gypsy ham, slices of cheese, sun-dried tomatoes and chopped spring onions. Do not be stingy with any of the ingredients, this is a super luxury braaibroodjie and not only should the quality of ingredients reflect it, but also the quantity.
- Add the top layers of bread and drip or spread olive oil on them.
- Place in a hinged grid (toeklaprooster) and braai over medium-low heat coals. After the first turn, also spread olive oil on the other outside, the side which was at the bottom when you assembled the units. Continue to braai over the gentle coals, turning very often, until the cheese is melted and the braaibroodjies are golden brown on the outside.
*If you don’t know what a braaibroodjie is, please click here.
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