Mixed Grill
On Sunday I had family for lunch and decided to make something I had not made before and it turned out amazing. Weather was still yukkie in Stellenbosch ( where on earth is the sun????!!) I had some pork fillet and some bacon in the fridge and bought a pkt of thin not so fatty beef sausage. First went to pick some strongish branches of rosemary , took the leaves off, leaving just the top ones on. Then scraped the bark and cut the end to a point .... making the perfect kebab sticks. Alternating bacon, sausage and pork fillet the threaded the kebabs. Into a baking dish a gluck of olive oil and a good sprinkle of Ina Paarman's Rosemary & Olive spice all over the meat. Oven at 180 deg C for about 30 minutes. Turn the Kebabs over halfway through. I had made earlier on some polenta the following way: 2 cups water 1 cup milk 1 cup polenta Heat the water/ milk mix and add the cup of polenta. Stir the same way you would be doing the local "pap". When it has...