• Preparation
    30 min
  • Cook Time
    15 min
  • Serves
    8
  • Difficulty
    Easy

Behind the Recipe

Now this is a party starter

Imagine biting into a slice of life-changing garlic bread. TV show 'Kokkedoor Vuur & Vlam' finalist, Joubert Spies, unique blend of flavours will transport you to the exotic Mozambique. 

Born out of a memorable trip to beautiful country, the garlic bread outshone the meat, and he just had to recreate it on his Oakford Pellet Grill.

Ready to try it? 

Ingredients

Ingredients

  • 1x Frenchloaf/Ciabata   
  • 1x Cup soft butter   
  • 1x Cup grated Mozzarella
  • 1x Cup Mayonnaise    
  • 6 x Grated Garlic Cloves   
  • 1/2 cup chopped Parsley
  • 1/2 cup chopped spring onions
  • 1 Cup grated Parmesan cheese
  • 1x Frenchloaf/Ciabata   
  • 1x Cup soft butter   
  • 1x Cup grated Mozzarella
  • 1x Cup Mayonnaise    
  • 6 x Grated Garlic Cloves   
  • 1/2 cup chopped Parsley
  • 1/2 cup chopped spring onions
  • 1 Cup grated Parmesan cheese

Preparation


  1. Cut 1.5cm slices into the bread.
  2. Mix the butter, Mayonnaise, Mozzarella, garlic, spring onions, and parsley in a bowl.
  3. Put tablespoons full of the Mayonnaise mixture and spread between each slice.

Cooking Instructions


  1. 1

    Turn on your Oakford and set the temperature to 160°C.

  2. 2

    Wrap the bread in foil and place it in your Pellet for 15min.

  3. 3

    Remove the bread from your Pellet, remove the foil, sprinkle the Parmesan cheese over the top of the bread and place back in the Pellet.

  4. 4

    Braai until the Parmesan makes a crunchy crust on top of the bread.

  5. 5

    Peek regularly so that it does not burn.

  6. 6

    After 15 minutes, or when the cheese has completely melted, remove from the smoker and enjoy!

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