Homemade Rye Bread made by @therneau, hmmmmm.

Braai! So many Hivers!

A while back we had some friends and their kids over for a fairly normal South African Braai. We had some drinks and a fire going and we sat outside on a fairly warm summery afternoon with the sun slowly setting.
I made a post about it here.

It was a good old regular Hive meetup too! Since the four adults at the braai were: @zakludick, @clairemobey, @therneu and @jusipassetti! Not to mention the kids: @merenludick, @aimeludick and @matthew-williams

Amazing!

Leftovers

Usually when two families get together we over-cater and so did our guests! The result was that both families left the event well nurished with some left-overs to spare.

@therneau has a pet... bacteria... culture...I am pretty sure it is sourdough and not rye... but it rhymed!

He needs to make a post about it. Anyway he feeds it and it has a name and this thing never dies. Harvesting some of the dough, they apparently make all sorts of stuff with it.

@therneau made his first attempt at using his sourdough to make a bread loaf and the results were pretty good! Do it more!

We had some of the bread at the braai but he left the rest of it behind. What was also leftover after the braai was a large portion of pork chop.

Ramen

I was busy in the kitchen preparing the broth for my Road to Ramen broth I posted about here. When all the ingredients kept catching my eye.

The Plan! An awesome lunch!

So the plan started coming together. I set to work and brazed some onions. Seems like my first step in a lot of dishes! I did not use garlic for I had made Liquid Gold after making Chāsū Pork here!

Since I was dealing with a Pork Chop it was only natural what came next. Chopped up the chop... into little cubes, added that to my onion relish together with some of the Liquid Gold and look at the results!

For those of you want a quick summary of what the Liquid Gold is, it is the leftover marinade from cooking the pork roll for ramen. You use mostly soy and a few other things. It is a slow cook so there is a bit of fat in the Liquid Gold that makes it a great companion to cook with!

So tasty!

Toasty!

Slicing that sourdough bread thinly was easy as the bread is heavy and has a good structure. I then heated up the oven and gave the bread a quick 2 minute toast then flipped it over for another minute.

Combination of left overs: a glorious breakfast!

I buttered those slices of toast, put my braised pork on the toast and added @clairemobey's potato salad and the braaied corn.

Potato salads also have a massive amount or recipes. I am sure that Claire should actually write a post for us about how she makes her's. Or well... a couple of them!

Those braaied corn quarters were just as tasty the next day. They were done on the fire like I would do my meat and marinaded as though they are meat! Something I picked up from a vegatarian lady!

Bon Appetit!

Our Sunday breakfast was complete! All the while, my Ramen broth was trundling along at a low heat.

Thank you very much for reading my post! Please feel free to leave a comment or post links on this post to your own recipes that you feel are related to this one!

Cheers!
@zakludick

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Leftovers from the Braai, a friend's Rye and Potato Salad