Chilli Mielies
- 4 Tbsp butter, soft
- 2 fresh red chillies, finely chopped
- 2 limes, halved
- salt and black pepper
1. Mix the butter with chillies. Brush the mielies with the butter then put them onto a braai grid over medium-hot coals.
2. Allow to cook, turning every 5 minutes until the mielies are cooked through and have started to char.
3. To serve, squeeze the lime juice over the mielies and add the chopped chillies.
4. Sprinkle with sea salt and black pepper and servve with the remaining butter. Serve immediately.
2. Allow to cook, turning every 5 minutes until the mielies are cooked through and have started to char.
3. To serve, squeeze the lime juice over the mielies and add the chopped chillies.
4. Sprinkle with sea salt and black pepper and servve with the remaining butter. Serve immediately.
Spring Sangria:
6 cups assorted fruits (pineapple, melon, naartjie, plums, pears, peaches etc.) sliced
1 thumb of ginger, peeled and crushed
1 1/2 cups basil and mint leaves
1/2 cup Cointreau (Orange Liqueur)
1 bottle Sauvignon Blanc
Juice 1 small lemon
Lots of Ice
1. In a large jug or bowl, place all the fruits, ginger and herbs in the jar.
2. Pour over the orange liqueur, wine and lemon juice. Place in the fridge until ready to use.
3. Add ice just before serving.
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