Ingredients

• 1 West Peak Meats smoked pork fillet
• Olive oil for cooking
• Salt and black pepper
• 1 punnet Portobello mushrooms, halved
• 1 pack of broccoli florets

Ingredients for Blue Cheese Sauce

• 1 x small brown onion chopped
• 2 cloves of garlic crushed
• 30g of Mushroom soup powder
• ½ a cup of hot water
• ½ a cup of milk
• 100g blue cheese cubed

Method

Sear and braai the pork fillet. Remove the fillet from the grid and cut it into medallions.

Place a cast iron pan over medium coals and panfry the Portobello mushrooms and broccoli in olive oil. Once done add the pork medallions and allow the meat and veg to tan a bit.

Fry the onion and garlic in a bit of olive oil. Mix the mushroom soup powder with the hot water and milk until it is smooth and add it to the onions and garlic. Stir and allow the sauce to thicken, add the cheese and allow the cheese to melt over medium heat. Once the cheese has melted and the sauce has thickened, remove from the stove top immediately.

Ingredients for Onion Rings

• 2 Medium sized onions cut in to rings
• 750ml Soda water
• 1 cup of flour
• 2 Tbsp. West Peak Meats Braai spice
• Olive oil

Method

Cut 2 onions into rings and place them in soda water, it must be covered in the water. Leave it to stand for at least 30 minutes.

Mix one cup of flour with 2 Tbsp. of West Peak Meats Braai spice. Remove the onions from the water and dip them into the flour and place it into the air fryer.

Drizzle a bit of olive oil over the onion rings. Fry them until they are crispy for approximately 20 minutes at 180 degrees, turning them over after 10 minutes.

Serve in a bun with West Peak Meats Kassegriller and your favourite sauces like mustard and ketchup (Kassegriller sausages are perfect on the braai)

Ingredients

• 1 red onion, finely sliced
• 1 pack of portabellini mush, sliced
• 3 garlic cloves, finely sliced
• Salt and black pepper
• 80g Tenderstem broccoli
• 1 cooked corn, kernels removed from the cob
• West Peak Meat Smoked pork belly, roasted and cut into slices
• 2 medium-boiled eggs, cut in half
• 250g Egg noodles, cooked

For the Broth

• 60g Thai green curry paste
• 1 Tbsp. olive oil
• 400ml coconut cream
• 1 cup boiling water
• 1 cup stock

Method

Pan-fry the onion, garlic and mushrooms and add salt and pepper to taste. Once tanned, remove from the pan and set aside. Pan-fry the broccoli in the same pan and set aside once cooked, but still crunchy.

Warm-up the pork by pan-frying it in 1 Tbsp. of olive oil until slightly browned on both sides and set aside.

For the Broth: Pan-fry the Thai green curry paste in olive oil for about 3 minutes and add the stock, coconut cream and water.

To assemble: Place the noodles in a bowl and add the broth. Add the mushroom and onions mix, the broccoli, corn and pork belly slices. Top with thin jalapeno slices (optional).