Garlic rolls with Yoghurt/Mayo Coleslaw Mix and Pork Rashers
This is a simple recipe that you can quickly put together. All ingredients are available at your local Pick n Pay.
Ingredients
8 Pick n Pay Garlic rolls (2 packs)
8 Pork rashers
1/2 cup Raisins
1/2 cup Mayonnaise
1/2 cup Yoghurt
20 g Coriander
Salt and freshly ground pepper to taste
How to make the rolls
Heat the garlic rolls in the airfryer for 10 mins on 180 degrees Celsius.
Fry the pork rashers in a pan, on the braai or on a gas grill. I have got the Force Gas Braai from Everdure by Heston Blumenthal. It is ideal for when you want the flavours and benefits of a braai but you just don't have the time.
Cut the grilled pork rashers in strips.
Mix the mayonnaise and yoghurt in a large bowl.
Add the coleslaw to the mayo and yoghurt mix as well as the raisins, and mix by gently stirring.
Now it’s time to assemble your rolls:
Cut the garlic rolls in half and add the coleslaw mix.
Put the pork rasher strips on top, then the coriander.
Your rolls are ready! Eat straight away. Serve with the leftover coleslaw on the side.
Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
For more recipes with bread, see below:
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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I made this steak sandwich the other day and whilst easy to put together, the flavours are out of this world. Adding a mouth watering steak to a sandwich is always a good idea, but in this case I elevated it by using a T-Bone. The combination of Hellmann’s mayonnaise and French mustard is to die for and to use both pickled onions and ‘normal’ onions, your steak sandwich gets an extra punch! Adding some honey for sweetness and truffle oil to really impress your guests and you have a steak sandwich that’s come down straight from heaven. Try make it yourself and tell me if I’m wrong, but I’m definitely making this one again!