MEAT MIX PLATTER

For the Braaiwors: Cook the braaiwors on an open grill for 5-8 minutes on each side, depending on the thickness, turning halfway through. For the Mini Meatball Pitas: Preheat the oven to 180 °C. Mix together the Meat Mix, onions and coriander in a bowl. Roll the meat mixture into ± 40 cocktail-size balls (± 30 g/1 heaped tablespoon each). Place the meatballs in an oiled oven dish and cook for 6-8 minutes or until brown and cooked through. Toss together the lettuce, tomatoes, red onion and feta in a bowl to create a salad. Mix together the Delinnaise and Garlic & Herb Marinade to create a sauce. To assemble, fill each pita halfway with salad and top with meatballs. Drizzle the sauce over. For the Mini Bunny Chows: Heat the oil in a large pot and fry the onions until soft and transparent. Add the Meat Mix and fry for 10-15 minutes or until browned. Add the Cape Fruit Sosatie Marinade and mix through. Slice off the tops of each loaf/bun and remove three quarters of the soft inner bread. Spoon even amounts of filling into each loaf/bun and top with the sliced-off portion. Plate the braaiwors, meatball pitas and bunny chows on a serving platter. Chef's Tip: Any remaining meatballs can be served skewered and dunked in sauce. For the Mini Bunny Chows, garnish with pickled red onions and fresh coriander.