WHEN a Rugby World Cup is in full swing few sports lovers have the time or inclination to spend hours in the kitchen. What could be better World Cup sustenance than a quick and delicious sandwich crammed full of your favourite ingredients?
You can join The Global Table challenge by sending in your favourite sandwich recipe – and win dinner for two in the process!
Your sarmie can be as simple or elaborate as you want to make it. And, to give you some inspiration, Eastern Cape comedian Gino Fabbri who is starring in Centrestage’s new Toasted Nuts musical comedy revue has done a mega-sarmie in the form of his French Toast Le Pholoppe.
Scroll down on the blog today for Gino’s recipe… but first, here’s how you enter our sarmie challenge.
How to enter the competition
The next time you make a scrummy sandwich, take a picture of it whether with a camera or even with your cellphone. Post the picture and a short description of the ingredients you’ve used on The Global Table Facebook wall: https://www.facebook.com/TheGlobalTable . If you’re not already a fan of the page, you have to Like the page first before posting your recipe.
If you do not have a Facebook account you can still enter: Simply email your picture and description of the ingredients used to email@example.com
The closing date by which sandwich recipes may be entered is Saturday, October 8, at noon (12pm). Thereafter, Gino will help me (Louise Liebenberg) and our third judge, chef John Burger, who is sponsoring the dinner prize, to choose the top three sandwiches.
After this the public will get to vote for their favourite sandwich out of the three. Voting will close on Saturday, October 22 (the day before the Rugby World Cup ends) at noon and the sandwich with the most votes will earn its maker a R500 meal voucher for two from John’s restaurant, Flava, in Bain Street, Port Elizabeth.
The winner will be announced on The Global Table and in Weekend Post’s MyWeekend supplement on Saturday, October 29, and will also get their picture taken by the paper.
Gino’s French Toast Le Pholoppe
Gino’s French toast is far less a flop than the name might suggest… In fact it was so yummy that we couldn’t stop tasting it, ripe camembert literally oozing out from two mega-slabs of French toast equally liberally stuffed with crispy bacon… the whole lot drizzled with golden syrup. This recipe makes two sarmies of hungry wolfman proportions.
4 slices of potbread; 3 eggs; beaten; about 1 cup of milk; 1/2 packet (about 125g) of bacon; 1/2 to 3/4 of a ripe camembert, cut into slices; golden syrup for drizzling and some rocket or fresh thyme for garnishing.
Beat the eggs and the milk together; then liberally dip the bread slices in the mixture, coating well on all sides and edges. Fry the bread slices in a large, non-stick pan; in the meantime also fry your bacon on the side until crispy.
Now simply pile the bacon and camembert onto two of the slices and cover each with another slice, making two impressive French Toast sarmies which you can then drizzle with some golden syrup, however much you fancy, and garnish with the greens.
Eat up before it gets cold.
About Gino’s show: ‘Toasted Nuts’
This new Centrestage production in the form of a musical comedy revue has been a sell-out success at Old Grey in Nelson Mandela Bay. Next, the show moves to East London where fans will be able to see Gino Fabbri and Donna Africa doing what they do best in ‘Toasted Nuts’ at the Guild Theatre. This time it’s a just a straight show without dinner, unlike the format here in Port Elizabeth.
The show is on September 22 and 23 (Thursday and Friday night) and tickets are R95 at the theatre box office on (043) 743-0704.
Flava was the brainchild of John Burger, a well-known Nelson Mandela Bay chef who finally went solo last year by starting up his very own restaurant in Bain Street, Richmond Hill, as a joint venture with his father, Louis.
The restaurant is open for lunch and dinner and bookings are on 082-666-7098. Check out Flava’s Facebook page at https://www.facebook.com/flavarestaurant