Ghost In The Machine
Glencairn
Secret Safari
Off The Charts
The Drift Estate
This heritage month we challenged our winemaking family and wine adventurers around the world to join #theultimatebraaibroodjiechallenge, follow us on instagram to see more. Thanks to Pete Goffe-Wood, judge on Ultimate Braaimaster for sharing his recipe with us. Tune in to Season 7 of UBM, it starts this Saturday 25 September 2021 on E-TV @18:00.
Umami Braaibroodjie Recipe
…may the sauce be with you
PGW eat©
INGREDIENTS:
4 slices Pain de Mie
80g butter, melted
20g Rosemary
100g Onion marmalade or chutney
150g Dalewood Huguenot, grated
4 Tomatoes
8 slices Pancetta
1 btl Bruce Jack Reserve Pinotage
Open the Pinotage and pour a glass.
Start by slowly roasting the tomatoes – cut them in half and place on a grill rack. Season with salt & pepper and a drizzle of olive oil.
Place the tomatoes in the oven and cook for 90 min at 130C.
Pour second glass of Pinotage
Place the pancetta on a baking sheet and cook in a moderate oven (180C) for about 7min or until it crisps up.
To assemble the sandwich
Brush the slices of bread with the melted butter using the rosemary.
Generously spoon the onion marmalade on two of the pieces of bread.
Place half of the cheese on top of the marmalade.
Arrange 4 halves of cooked tomato on top of the cheese, followed by the pieces of crisp pancetta.
Cover the pancetta with the rest of the cheese.
Place the remaining two slices of bread on top and place the sandwiches on top of a box grid.
Pour next glass of Pinotage.
Brush both sides of the sandwich with the rest of the butter. The throw the rosemary onto the coals and place the sandwiches on top, to get a nice bit of smoke on the sandwich.
Make sure that you have enough Pinotage left to pair with the sandwich when it’s finally cooked, alternatively open a second bottle.
These Braaibroodjies are not be served to the faint of heart and should be consumed responsibly.