A great starter to pass around while the steaks are on the braai.

PREHEAT oven to 200 degrees Celsius.

PLACE 1 packet (500g) diced butternut on a baking tray, drizzle with oil and season. BAKE for 20-25 minutes until golden. Set aside. HEAT a glug olive oil in a medium pot and saute 2 sliced onions for 8 minutes or until translucent. ADD 2 cloves chopped garlic and 8 sprigs thyme and fry for another minute. STIR in 1 tsp (5ml) each ground coriander and cumin and 2 Tbsp (30ml) tomato paste and cook until sticky. ADD butternut, 1 cup (250ml) white balsamic vinegar, 1/2 cup (125ml) each sugar and water and 1/4 cup (60ml) sultanas and coo for 20-25 minutes. ROLL 2 packets (about 400g each) PnP thin Grabouw boerewors into pinwheels and secure with a skewer. BRAAI sausage to your liking. SERVE sprinkled with chopped parsley and relish on the side.


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