ROASTED BROWN ONION & GARLIC JACKET POTATOES

Right, ok... so onto the crowd pleasing side.. the famous and VERY MUCH LOVED brown onion and garlic baby potatoes. You will need pack of baby jacket potatoes, a pack of dry brown onion soup powder, some freshly chopped garlic, butter and some freshly chopped parsley. Boil the potatoes until they are just tender but firm (do not over cook them until they are all splitting open, otherwise you will just have one big sloppy mess.)

Once the potatoes are cooked, drain them and then add all the other ingredients. So the full packet of soup powder, the garlic, a nice dollop of butter and about handful of chopped parsley. do not toss them yet. Pop the lid on and let the butter melt. You can go back to it after about 10 minutes. I actually forgot to buy parsley lol and my garden batch has just been cut back so, I skipped the parsley this time around. While you are sitting out the ten minutes for the butter to melt, turn the oven on to grill and place the tray at a medium to low level.

Once the butter has melted, and the grill has heated nicely... take the pot of potatoes - with the lid tightly secured (with a dishcloth in hand, as some pots do leak a little.) give the potatoes a couple of shakes and swirls and then turn it upside down for a second or two... allowing the butter and other ingredients to coat everything nicely.

Then throw them into an oven friendly dish and scrape the last of the goodies from the pot over the potatoes. Pop them under the grill and keep a keen eye on them for about ten minutes, giving them a toss with a wooden spoon about every three minutes until they are beautifully golden roasted.

I promise you, you will NOT be disappointed with these tatoes - and neither will anybody else! Lastly, I decided to do some mielies (corn) - but also wanted to spruce them up a little from the "standard butter"...

ROASTED CORIANDER, LIME AND PEPPER MIELIES

Personally, I prefer to serve smaller segments of mielies. I just think its more aesthetically pleasing for plating and also... some people do not want an entire piece of corn. So, I start by cutting each mielie into three segments. They are not the easiest thing in the world to cut, so I generally take a nice sharp knife and firmly press the two indentations and then just snap them. It is a lot easier than trying to hammer the knife all the way through... unless of course you have a mallet... in which case, go right ahead lol!

Bring them to the boil until cooked through. I decided to serve them with a coriander, lime and pepper butter... so while they were cooking, that was what I got sorted... which again, is as easy as ABC - you simply mix together a dollop or two of butter, some freshly ground salt and black pepper, the juice and rind of one lime and about a handful of freshly chopped coriander (dhanya / cilantro).

Once the mielies are cooked, drain them and put them into an oven friendly dish. Scoop the butter into the dish as well. The mielies will still be warm enough to melt the butter, so as it melts, be sure to coat them all nicely and then place them under the grill - also for about 10 minutes, tossing them frequently. In my instance, the grill was still nice and hot from the potatoes... so they went really quickly. The result is simply delicious and it definitely makes a tangy transformation from the way corn is normally served at a braai :)

So, that was pretty much a wrap for what I served alongside our braai meat on Sunday passed. If anybody does give any of them a try, I would love to hear some feedback :)

Until next time...
Much Love from Cape Town, South Africa xxx

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