Sundowner platter



750g Eskort Marinated Loin Ribs

3 packets Eskort Honey Glazed Pork Rashers


  • Prepare a braai fire.
  • When the coals are ready, braai the ribs for 8 to 10 minutes on each side, turning regularly.
  • Add the rashers and braai for 5 minutes on each side.



250ml (1c) maize meal4 large potatoes, cooked until soft

oil for deep frying5ml (1t) coarse salt


  • Place the maize meal in a bowl and toss the cooked potatoes to cover with the maize meal.
  • Refrigerate for 5 minutes.
  • Heat the oil in a deep saucepan and deep-fry the coated potatoes until golden and crispy.
  • Season with salt.


Chermoula dip

2 red peppers, charred, skins and pips removed

30ml (2T) fresh coriander

30ml (2T) fresh mint

30ml (2T) fresh Italian parsley

zest and juice of 1 lemon

3 garlic cloves

5ml (1t) ground cumin

5ml (1t) ground coriander seeds

5ml (1t) salt and freshly ground pepper

45ml (3T) olive oil


  • Place the ingredients in a blender and pulse until chunky.
  • Remove and place in a bowl.


Ash bread

625ml (2½c) bread flour

10ml (2t) baking powder

5ml (1t) coarse salt

250ml (1c) warm water


  • Combine the ingredients in a large mixing bowl and knead until a firm and smooth dough forms (about 10 minutes).
  • Divide the dough into 8 balls and roll out each one on a lightly floured surface.
  • Just before you remove the meat from the braai, clear a space between the coals and place each flatbread in the ashes.
  • Turn the breads and remove as soon as cooked and crispy (about 3-5 minutes each side).

To serve :

Place the meat, potatoes, Chermoula dip and bread on a platter and invite your guests to serve themselves.

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