- 2 x 400 g cans Lucky Star Pilchards in Hot Chilli Sauce
- 4 cloves fresh garlic, finely chopped
- Juice and zest of 1 lemon
- 1 bottle apple cider
- 1 tsp (5 ml) honey
- Salt and black pepper, to taste
- 2 leeks, halved lengthways, washed well and thickly sliced
- 3 carrots, peeled and sliced into ribbons with a peeler
- 6 baby marrows, sliced into ribbons with a peeler
- 1 large onion, peeled and cut into wedges
- 6 sprigs of fresh thyme
- 6 large brown mushrooms, wiped clean (not washed)
- 2 Tbsp (30 ml) garlic butter
- Baked sweet potatoes in foil:
- 2 Tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) each of ground cumin and ground coriander
- 6 medium sweet potatoes, washed and pricked all over with a fork
- ½ tub (125 ml) sour cream
- Light a medium sized fire using wood or charcoal.
- Drain the pilchards and separate them. Set the sauce aside.
- Mix together the reserved hot chilli sauce, garlic, lemon juice and zest, cider and honey and stir to combine well. Season with salt and pepper.
- Cut out six pieces of 50-cm x 45-cm foil and fold them in half so each piece is double. Arrange the vegetables in the centre of each piece of foil, dividing them evenly between the parcels. Arrange the pilchards and fresh thyme on top. Lift the sides of each foil parcel to create a bowl, then pour over the sauce to coat the fish and vegetables. Fold up the foil tightly to make a parcel.
- When you are able to hold your hand above the coals for 5–8 seconds, the fire is ready. Place the foil parcels gently on the braai grid for 20–25 minutes.
- Five minutes before the fish is ready, place the mushrooms on the braai grid, stem side up, and add a teaspoon of the garlic butter to each. Allow to cook until just softened and the butter has melted; don’t turn them over. Remove from heat to a serving platter.
Baked sweet potatoes in foil:
- In a bowl, mix together the vegetable oil and spices. Lay each sweet potato on a piece of foil. Drizzle the spiced oil over each potato and wrap up tightly.
- When the flames on the braai have died down, move some of the embers to the side of the braai and place the potatoes onto them. Cook for 25–30 minutes, turning every now and then. Remove from the coals and cool slightly.
- Using oven gloves, remove the foil from the sweet potatoes and place them on a serving platter with the sour cream alongside.