Mar 21 - Ballito Umhl

Wish list
Happiness in the kitchen and on your toes this March!
04 Get It • Ballito Umhlanga March 2021
Upcycle your roast!
There is nothing quite like the
feeling of using leftovers to create
an entirely new, delicious meal!
But, while these sarmies are a great
day-after solution for leftover roast,
there is nothing stopping you from
roasting a smaller piece of pork for
the sole purpose of making these
sandwiches.
Roasted pork open sandwiches
with rocket, horseradish cream and
pickled red onion (serves 4):
You’ll need: Leftover pork roast, room
temperature, sliced as thinly as you
can; for the pickled red onion: 125ml
white wine vinegar, 125ml water at
room temperature, 15ml (1 tablespoon)
sugar, 7,5ml salt, 5ml whole
peppercorns, 1ml crushed dried chili
flakes, 2,5ml mustard seeds, 1 red
onion, peeled and finely sliced into
half-moons or rounds. To make: In a
medium-size jug, mix the vinegar,
water, sugar, salt, peppercorns, chili
flakes and mustard seeds. Stir until
the salt and sugar has dissolved.
Pack the sliced onions tightly into a
clean jar, then top with the pickling
liquid. Cover with a lid, then let it
stand for at least an hour before
serving or refrigerate and use within
a week. For the horseradish cream,
you’ll need: 250ml thick sour cream,
30ml horseradish, 10ml Dijon mustard.
To make: Mix all the ingredients
together and set aside to top the
sandwiches. To make the sandwiches:
arrange sliced, dense rye bread
on plates, top with rocket, horseradish
cream and a generous heap
of roasted pork and pickled red
onion. Serve at room temperature,
with a chilled glass of Spier Seaward
Chardonnay (available from leading
retailers or online at shop.spier.co.za,
R115).