Brunch platter




750g Eskort Mini Pork Sausages

1 roll short crust pastry

500g cherry tomatoes, halved

45ml (3T) olive oil

3 garlic cloves, freshly chopped

30ml (2T) fresh thyme, chopped

5ml (1t) salt and freshly ground pepper

½c berry jam

1 egg for glazing


  • Preheat the oven to 200°C.
  • Roll out the pastry on a lightly floured surface and trim the corners to make a rustic circle.
  • Place the cherry tomatoes in a bowl and marinate with the olive oil, garlic, thyme, salt and pepper.
  • Place the marinated cherry tomatoes in the middle of the pastry and fold in the pastry edges to half cover the tomatoes.
  • Scoop berry jam onto the exposed tomatoes.
  • Brush the edges of the pastry with egg.
  • Place the sausages and the galette on a greased baking sheet and cook in the oven for 15 minutes or until done.


Fried grapes

10ml (2t) olive oil

500ml (2c) red grapes

250ml (1c) pomegranate kernels

30ml (2T) thyme

45ml (3T) red wine vinegar


5ml (1t) salt and freshly ground pepper


  • Heat the olive oil in a frying pan over a high heat,
  • Add the grapes, pomegranate kernels and thyme and fry for 1 minute.
  • Add the red wine vinegar and sugar and cook for 5 minutes until the sugar has dissolved into a sticky sauce. Remove from the heat. 



1 can (410g) white butter beans

60ml (¼c) olive oil

zest and juice of 1 lemon

125ml (½c) basil leaves

125ml (½c) chives

1 garlic clove, freshly sliced

1 green chilli

5ml (1t) salt and freshly ground pepper


  • Place the ingredients in a food processor and blend until smooth.

To serve

  • Serve the galette and sausages hot from the oven.
  • Serve the grapes in a separate bowl with hummus on the side.
  • Enjoy the hummus as a dip for the sausages and as a spread on the galette. 


Drizzle extra olive oil over the hummus to prevent it from drying out.

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