KNYSNA NEWS - We now all know what makes competition winner Herman Hardick special, but what exactly made his braaibroodjie even more special? Well, you can test it yourself.
"I mostly do a traditional braaibroodjie when I braai, but for this competition I decided to come up with something different:
- farm style white bread from Pick n Pay (the R13 one) - four days old - it just slices better and is still good to eat
- butter (melted is best) on the outsides only
- thick bolognese sauce (left over from last night's spaghetti bolognese)
- moist and fatty beef biltong, thinly sliced and cut into pieces (you don't want to pull the whole piece out when you bite into the bread)
- whole grain mustard
- honey - just a touch
- brie cheese, thinly sliced
- green fig preserve, thinly sliced
- chives, chopped
- red onion, thinly sliced
- spread the bolognese sauce and then added the mustard and honey.
The other ingredients can be added in no particular order. Braai slowly on medium coals and turn regularly at short intervals until a golden brown crust has formed."
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