1st June 2017 Candice

Spit Braai Buffet Menus

spit braai buffet catering

Rump of Beef and wood-smoked Legs of Pork Spit Braai

Whole Lamb Spit Braai

Option 1

Marinated mature Rump of Beef and slow wood-smoked legs of Pork
Done on our unique electric carvery unit (Spit) Unit suitable indoors. No gas or charcoal, fully electric.
  • Meat served with mustard & apple Sauce
  • Baby Potatoes and Braised Baby Onions both cooked & served hot from unit
  • A choice of 2 Vegetable sides A choice of 2 Salad sides OR A choice of 4 Salad sides
  • Bakers basket with butter
  • A choice of 2 Sweet temptations served to guests tables
    • Select from the Salad Sides, Vegetable Sides and Sweet Temptations below for your spit braai buffet.

    Option 2

    Whole Lamb served with Mustard & Mint Sauce
    Done on our unique electric carvery unit (Spit) Unit suitable indoors. No gas or charcoal, fully electric.
  • Meat served with mustard & apple Sauce
  • Baby Potatoes and Braised Baby Onions both cooked & served hot from unit
  • A choice of 2 Vegetable sides A choice of 2 Salad sides OR A choice of 4 Salad sides
  • Bakers basket with butter
  • A choice of 2 Sweet temptations served to guests tables

    • Select from the Salad Sides, Vegetable Sides and Sweet Temptations below for your spit braai buffet.

    Option 3

    Your own selection from:
    Rump of Beef
    Slow wood-smoked legs of Pork
    Lamb
    Grilled Lemon & Herb Chicken Fillets

    Done on our unique electric carvery unit (Spit) Unit suitable indoors. No gas or charcoal, fully electric.
  • Meat served with mustard & apple Sauce
  • Baby Potatoes and Braised Baby Onions both cooked & served hot from unit
  • A choice of 2 Vegetable sides A choice of 2 Salad sides OR A choice of 4 Salad sides
  • Bakers basket with butter
  • A choice of 2 Sweet temptations served to guests tables
    • Select from the Salad Sides, Vegetable Sides and Sweet Temptations below for your spit braai buffet.

    Salad Sides

    • Curry bean salad with yellow sliced peaches
    • Three bean salad
    • Summer Coleslaw – coleslaw with pineapple, red pepper & cucumber
    • Waldorf – red & green apples, sliced Celery, chopped walnuts in a mayo dressing
    • Pear & Blue Cheese – finished with a light sour cream whip
    • Greek salad
    • Curried carrot salad
    • Caprese Pasta – Penne tossed with baby tomatos, mozzarella, tossed in a Basil pesto dressing
    • Pasta Napoli – with a Napolitana base sauce and mixed vegetables
    • Curry Noodle & yellow cling peaches
    • Three Cheese Pasta – Done with a light Vinaigrette, olives, mozzarella, feta & cheddar cheeses
    • Creamy Potato Salad
    • German Potato Salad – Baby potatoes bound in a sour cream dressing with crispy bacon bits, chopped gherkin and chives
    • Spanish Rice salad
    • Brown Rice & Lentil
    • Tomato, onion & sweet pepper salad – with a creamy dressing
    • Curry Banana – only for 80 guests or less
    • Russian salad – mixed fresh veggies with a mayonnaise dressing
    • Corn, red-pepper & pickle onion salad
    • Chickpea salad – done with a tomato salsa & corn
    All items listed are subject to seasonal availability

    Vegetable Sides

    • Beans Nicoise – beans done with bacon, chopped onion and a touch of garlic
    • Beans Almondine – with chopped onion & slivered toasted almonds
    • Carrots Lyonnaise – fresh carrots with chopped onion & dill
    • Carrots a ‘la orange – glazed carrots gently flavored with orange zest
    • Fresh sliced carrots – with a parsley butter sauce
    • Cauliflower cheese
    • Indian-Style Cauliflower – lightly seasoned with cumin & curry, garnished with green peas
    • Broccoli with Spicy Chickpea Sauce – best with Lamb/Chicken
    • Braised Red Cabbage with Apples – good to accompany Pork / Gammon
    • Creamed Spinach – with a hint of garlic and nutmeg
    • Baked Butternut – tossed with olive oil, lightly flavored with garden herbs
    • Butternut cubes – done with crumbled feta and pumpkin seeds
    • Oven-baked Butternut – done with cinnamon & honey
    • Ratatouille – baby marrow done with tomatoe, sweet peppers, brinjals & onion
    • Baby marrow – done with a mushroom cream sauce
    • Spiced Beetroot – flavoured with coriander, allspice & garlic (suggested to accompany Fish / Pork)
    • Roasted vegetable medley – mixed vegetables basted with a sun-dried tomato & olive oil dressing
    • Baby Gems with a creamy sweet corn filling – topped with melted cheese – SEASONAL (for 40 guests or less ONLY)
    • Seasoned corn off the cob – with a butter sauce
    • Mint Peas
    • Peas & fresh sliced carrots
    • Peas & corn off the cob with butter
    All items listed are subject to seasonal availability

    Sweet Temptations

    • Country Fresh Malva Pudding –using a family favorite recipe passed down
    • Annie’s Baked Apple Charlotte – with a rich Crème Anglaise.
    • Sticky Chocolate brownies (served warm) – with Vanilla infused Ice Cream DEEP-FREEZE REQUIRED
    • Traditional Milk tart & cream – garnished with a syrupy koeksister
    • Lemon meringue pie
    • Petit pots of Peppermint tart
    • Baked Lemon cheesecake with a berry coulis
    • Italian Tiramisu – using freshly ground coffee beans & liquer to drench biscuits, dusted with cocoa
    • Old-fashioned Sherry trifle – served with custard & cream
    • Fresh fruit salad with Cream/Ice cream *DEEP FREEZE REQUIRED
    • Ice cream and chocolate sauce, garnished with a wafer biscuit *DEEP-FREEZE REQUIRED
    • Individual Apple crumbles served with whipped cream (available for events of 120 guests or less) Please be advised that the plated desserts below carry a R20p.p. price supplement
    • A duo of white and dark chocolate mousses served in jam jars and topped with blackberry compôte
    • Individual Crème Brulée
    • A phyllo beggar’s purse filled with cinnamon pear and currant compôte and served on a berry coulis with a duo of profiteroles
    • A tower of profiteroles alternately filled with Amarula and Kahlua creams, drizzled with dark and milk chocolate