Chop, Dop and Roll – part 2

I have finally recovered enough from my Malva induced coma to actually be able to sit up in front of my pc for longer than 5 minutes at a time.

Which means that I get to think back on the part 2 of our 2 part Braai Day weekend.

As any “tong-master” worth half his meat knows, bread is as compulsory at a braai as a decent pair of braai tongs, a bowl of biltong and a cold six-pack are.

Everyone knows that the humble bread roll can in some cases be substituted, normally for: a brown bread roll; or maybe for a seed bun; and sometimes even, when people are feeling unusually adventurous, maybe a seed loaf.

In the interest of spicing things up a little bit, and also as October and Halloween are swiftly approaching (almost as quickly as temporary costume shops should now be popping up in NYC) the LIB decided that this would be the perfect time to introduce some pumpkin to the traditional South African braai bread.

On to the menu then!

Heritage Day Pumpkin Cornbread:

I figured it would be best to slice it like a cake.

The ingredients for the bread are: flour, baking powder, salt, ground cinnamon, ground nutmeg, brown sugar, special maize meal (as far as we could find out, the South African equivalent of cornmeal), eggs, pumpkin purée, vegetable oil, milk, honey.

The pumpkin was steamed, puréed, and then allowed to cool.

The LIB then mixed all the dry ingredients together, and separately mixed all the wet ingredients together (including the puréed pumpkin). The mixed dry ingredients where then combined with the mixed wet ingredients.

The mixture was then put into a square baking tin lined with wax paper and baked in the oven at around 200 C for 30 minutes.

To see if it is done, stick a knife or a skewer into the bread, and it should come out clean.

We served the bread cold smothered with big blobs of butter (hey its weekend, everyone is allowed to splurge).

It does come out quite sweet, with a very pleasant (almost cake-like) consistency, the pumpkin flavour is not overpowering, with just a hint of the nutmeg coming through.

You are definitely going to want to make more than you think is going to be enough because, speaking from experience, people are going to be coming back for more.

At the Sunday braai, we cracked a few cold ones (craft beers in this case for the boys, and red wine ,Wolftrap, for the girls), discovered the perverse pleasure of chocolate flavoured vodka, got the weber ready, and when the coals were just right, slapped the meat on (Woolworth’s steaks and chicken pieces).

A quick salad, a mushroom sauce for the steaks, a top up of everyone’s drinks and the braai was ready (we just had to make sure there was enough space left over for dessert)!

And lunch is served!

I am also happy to report that sunburns, hangovers and any thoughts of diets were kept to a minimum.

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4 thoughts on “Chop, Dop and Roll – part 2

  1. crumblyplum says:

    Glad to see we weren’t the only ones taking advantage of Woolies steak special for Braai day!! A pumpkin variation on an SA classic does sound real good :-)

  2. I’m so making this when I get my next paycheck. Maybe I’ll get to eat it during the next Rugby World Cup match. Looks lekker.

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