4 ways to glam up your boerewors
FOUR delicious toppings to add a little pizazz to SA’s No1 Championship Boerewors when braaiing.
Green salsa
Handful of mint, chopped Handful of fresh coriander, chopped
1 small bunch onions, chopped 2 tsp brown sugar 1 cup plain Greek yoghurt 1 tsp brown sugar Juice of 3 limes Salt & pepper to taste
Combine all ingredients and spoon onto your boerie rolls.
Roasted peppers spring
3 orange peppers, sliced 3 red peppers, sliced Garlic cloves Olive oil 1 tsp fresh thyme
Pre-heat oven to 180ºC. Mix together the peppers, garlic and olive oil (drizzling olive oil to cover) and place in a roasting pan.
Roast for 30 minutes, checking constantly to prevent burning.
Remove from oven and spoon over boerie rolls.
Garnish with sprigs fresh thyme.
Chunky tomato chilli of
1 punnet vine tomatoes, sliced in half 1 red onion, sliced 3 tbs sweet chilli sauce 1 red chilli, chopped Handful of fresh coriander
Mix together the tomatoes, onion, sweet chilli sauce and chilli.
Spoon over your boerie rolls and garnish with some fresh coriander.
Caramelised and feta 1 red onion, sliced Olive oil, for frying 1 tsp brown sugar salt and pepper to taste Red wine vinegar 50g fresh feta crumbled 1 tsp chilli flakes A few sprigs origanum onions of cheese, fresh
Fry onions in olive oil for 8-10 minutes or until browned.
Add sugar and a pinch of salt and pepper.
Fry for another 15 minutes or until it starts to stick to the pan.
Remove onions from pan (leaving the oil and juices), turn off heat and pour in red wine vinegar.
Stir until the liquid becomes syrupy and pour over onions.
Stir in crumbled feta cheese and chilli flakes and spoon over boerie rolls.
Garnish with fresh origanum. – Recipe by Nataniël 1 1/2 cups cream 2 cups milk 6 egg yolks 5ml vanilla essence 300g dark chocolate 125g castor sugar 5ml vanilla essence
In a saucepan add cream, milk, egg yolks and vanilla. Whisk over a medium heat or until it starts to thicken. Pour over your chocolate and mix well. Strain the mixture to get a smooth consistency. Decant into your serving bowls and refrigerate for 2 hours.
Garnish with Chantilly Cream, toasted nuts and orange marmalade. – Recipe by Zunaid Gangat. Instagram: @betterwithzee