Buns on fire!
Make your chili sauce at home and take it along for these amazing prego rolls.
Ingredients
(serves 6)
2 cups (250 g) bread flour
5 g instant yeast
1 teaspoon salt
1 teaspoon sugar
½–¾ cup lukewarm water 600–800 g steak (sirloin or fillet) rocket or lettuce, to serve
FOR THE CHILI SAUCE
1 small red onion
3 cloves garlic
1 small red pepper, deseeded 6–8 serrano chilies 1 tablespoons olive oil 1 teaspoon sugar
50 ml red wine vinegar juice and zest of 1 lemon 1 teaspoon dried origanum salt and black pepper, to taste
Here’s how
1 To make the chili sauce Blend the ingredients for the chili sauce in a food processor and flavour with salt and freshly ground black pepper. Pour the sauce into a glass jar and keep in the fridge until needed – it should keep for at least a month.
2 Mix the flour, yeast, salt and sugar in a large bowl and add two thirds of the water. Mix everything together with your hands until it forms a dough and add the rest of the water bit by bit until the dough is pliable.
3 Knead the dough for 10 minutes until smooth and elastic. Cover with cling film and leave to proof for an hour in a warm spot until it’s doubled in volume. 4 Flatten the dough slightly and divide into 12 balls. Pack the balls on a floured surface. Place a damp cloth over it and leave to proof until it doubles in volume.
5 Braai the rolls over lukewarm coals, turning often. The rolls are ready when they sound hollow when you knock on them. The secret to a good roll is to keep the heat low so they rise properly and cook slowly.
6 Cut the meat into 6 thick steaks and flavour to taste with salt and black pepper. Braai it over hot coals for 2 minutes on each side until cooked to your liking.
7 Put the cooked meat in a dish and paint with the chili sauce. Cover and leave to rest for 5 minutes. Cut each steak in half and serve on a buttered roll with extra chili sauce and fresh rocket leaves.
go! Drive & Camp says If you prefer a milder sauce, deseed the chilies before you add it to the food processor. >