We had friends over the past weekend; Linda on Friday night and Saturday morning, Alan went to lodge with me and stayed over Saturday night and then Rene' and Bronwyn came on Sunday and left on Monday morning, hell of a busy weekend but lots of good times.
Once you have browned the rashers on both sides you need to cook the rinds, balance them skin side down against a piece of wood and braai them like that until you have the rinds nice and crackly, take care not to burn them. Keep turning the potatoes as well.
Once the rinds are done all you have to do is make sure the rashers are cooked, then cut them into bite-sized pieces, sprinkle with some salt and a little mixed herbs and you have a delicious, crunchy appetiser for your guests to nibble on while you get the rest of the meal ready.
I then braaiied some lamb leg chops and the ubiquitous boerewors, I also prepared some sweet corn miellies in tinfoil in the coals and we had a lovely, rather typical South African weekend lunch.
As I was not sure what the weather would be like on Sunday I had decided to do a Potjie (Poy-key) for Rene' and Bronwyn's lunch, another favourite meal of mine and one which I have done hundreds of times before but they always turn out different, never boring or repetitive. I'll tell you about that one in my next post.