In Spain it’s called tapas & in Greece it’s meze while Italians like to call it antipasti. In France a little pre-dinner bite may be called Amuse-bouche (mouth amuser), but right here in Mzansi I like to call it a proetjie platter.
Depending on who you ask, a proetjie is the Afrikaans word for a small bite of meat or sausage (boerewors to be precise). The proetjie is often served directly from the braai by the braai master – straight into the hands & mouths of bystanders to give them a small taste (aka proetjie) of the deliciousness that is still to come.
But no matter where you are in the world, you will probably agree that a small plate or three or a single bite to amuse your mouth is a perfect way to start a meal or kuier!
These are the elements that I used on my Proetjie-Platter. Feel free to add more of your favourite South African delights. It is just perfect for watching a game of rugby, before a braai or as a snacky lunch. I used the stunning Rialheim Africa Tapas Bowls for plating.
*Boerewors proetjies (cooked boerewors cut into bite sizes, served on a toothpick)
*Queen Olives
*My Tomato, Ginger & Chili Jam
*My Biltong & Cream Cheese Balls
*Dombolo / Steamed Bread – I used the ones from Woolworths, but feel free to use any bread here
RECIPES
Tomato, Ginger & Chilli Jam
Ingredients:
2 Red onions, chopped roughly (+/- 300g)
500 g (4-5 medium) Tomatoes, roughly chopped
1 Fresh Red Chilli (or more for added kick), finely chopped
1/3 Cup (80ml) Red wine vinegar
150g Brown sugar
2x Thumb-sized fresh ginger, cut into mini matchstick sizes
Method:
1. Add red wine vinegar, brown sugar & ginger into a large pot over medium heat. Let the sugar dissolve into the vinegar.
- Add red onion, chilli & tomato.
3. Stir through & simmer with the lid on for 30 minutes until jammy.
4. Drain the fruity bits through a colander. Retain the liquid. Put the liquid back in the pot. Reduce (simmer without lid).
5. Add the fruit back into the pot.
6. Scoop into a sterilised jar & leave to cool.
7. Serve with breakfast, lamb burgers or cheese.
Biltong & Cream Cheese Balls
Ingredients:
250g Cream Cheese
100g Goats Milk Cheese
60g Biltong Powder
Method:
1.Add goats cheese & cream cheese in a bowl of a stand mixer with paddle attachment & mix until you have a smooth mixture. (You can also do this by hand). Cover & refrigerate for about 10-12 minutes until firm.
2.Scoop the cheese mix into balls. You may want to use a table spoon measuring spoon & take 3/4 spoonfuls. Now roll the cream cheese mixture into balls.
3.Pop the cream cheese balls into biltong powder & roll until covered completely.
4.Place on baking paper on a plate. Cover & refrigerate until you need it.
5.Serve with fresh bread or crackers.
Putting Your Proetjie Platter Together:
Place olives, Biltong & Cream Cheese Balls and Tomato Chutney into the Rialheim Africa Tapas Bowls. Place all bowls, bread and the boerewors pieces (proetjies) on a wooden board. Garnish with some fresh herbs or spekboom branches.
Enjoy those proetjies!
Yolandi ♥