Spring is in the air and with it the enticing aroma of braais (barbecues) being lit in back gardens all around the neighbourhood. Don’t you get serious lunch envy when you walk outside and smell someone else’s braai on the go, or is that just me?
No braai (in my humble opinion) is complete with some carbs in one form or another to accompany the main course, and sweetcorn bread makes a fantastic and easy side dish to pop on the table. I updated one of my old mielie bread recipes to include plenty of cheese, bacon bits and fresh herbs to up the flavour. Serve this easy, cheesy mielie and bacon bread warm from the oven with plenty of butter to enjoy alongside your braai feast.
Speaking of bread, last month I was invited the 2018 Sasko Chefs Kitchen and this year the venue was Jenny Morris’s Giggling Gourmet Cook’s Playground in Green Point. The interactive morning included a talk by Siphokazi William who gave us some pointers on producing great social media content. Jenny Morris and Katlego Mlambo took us back to basics with a fun bread and sandwich making demo using Sasko’s extensive flour and bread range before it was time to get our hands dirty in the kitchen where we made our own focaccia bread and souped up sarmies! Then food stylist Sarah Dall talked us though some tips for setting up a gorgeous harvest table.
The day ended with a delicious feast around the beautiful harvest tables and plenty of chance to catch up with foodie friends and enjoy the food we had made. Thanks for another wonderful event Sasko!
So that’s a little bit of what I have been up to and another recipe to add to the menu the next time you have a braai. The theme continues next week …don’t forget to check in again as I will be sharing a divine make-ahead dessert to enjoy around the fire after all the hard work is done.
CHEESY MIELIE AND BACON BREAD
- drizzle of olive oil
- 200g bacon, chopped
- 4 cups self-raising flour
- 1 tsp salt
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- 1 heaped cup grated mature cheddar cheese
- 2 large eggs
- 1 cup (250ml) full cream milk
- 50ml sunflower oil
- 1 tin (410g) creamed corn
- large handful of grated cheddar cheese for sprinkling
1.) Preheat your oven to 180°C. Grease a 25cm loaf tin and line the base with baking paper cut to size.
2.) Heat a drizzle of olive oil in a frying pan and fry the bacon until just cooked. Set aside.
3.) Sift the flour, and salt together. Stir in the chives, parsley and grated cheese.
4.) Combine the eggs, milk and oil in a jug. Add to the dry mix with the creamed corn. Stir gently until just combined.
5.) Pour the mixture into your prepared loaf tin and use a spatula to smooth the top. Sprinkle with grated cheddar cheese.
6.) Bake the bread for 50-60 minutes or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan. Serve warm with lashings of butter.