Feast on the Fire

Feast on the Fire

September 2018

Treat your guests to a special menu this Heritage Day!

Make and bake the Meringue Nests.
Make the coulis and refrigerate in a squeeze bottle.

Chill the wine.
Inject and season steak. Keep at room temperature.
Prepare the stuffed peppers. Keep at room temperature.
Make potato salad. Keep at room temperature.
Set the table and organise the braai.
Cook the peppers.
Prepare the crayfish and braai.
Cook the steak and finish off the crayfish.
Enjoy the main course.
Fill the meringue nests and coat with coulis.
Serve the dessert and relish the compliments.