YOU Best Recipes: Budget - - Be Meat Savvy -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 30- 35 min

Pre­heat the oven to 200 ° C Cover a large bak­ing sheet with alu­minium foil 1 Bring a saucepan

5 eggs 500 g boere­wors 125 ml ( ½ c) flour 250 ml ( 1 c) bread­crumbs oil for deep- fry­ing


1 sweet potato, peeled and thinly sliced 2 beet­root, peeled and thinly sliced 2 car­rots, peeled and thinly sliced salt


125 ml ( ½ c) may­on­naise 125 ml ( ½ c) plain yo­ghurt 15 ml ( 1 T) whole­grain mus­tard 5 ml ( 1 t) Di­jon mus­tard 10 ml ( 2 t) honey of wa­ter to the boil, put four of the eggs in the wa­ter and boil for 1 minute Cover, re­move from the heat and leave in the hot wa­ter for five min­utes Shell and set aside to cool 2 Re­move the meat from the sausage cas­ing Hold a lit­tle meat in the palm of your hand and flat­ten it slightly Shape the meat around one of the boiled eggs Re­peat with re­main­ing eggs 3 Roll the eggs in the flour Whisk the last egg Roll the Scotch eggs in the whisked egg then in the bread­crumbs 4 Heat enough oil for deep- fry­ing and slowly fry the Scotch eggs un­til golden brown and done Drain on pa­per tow­els 5 Vegetable chips Ar­range the sliced veg­eta­bles in a sin­gle layer on the bak­ing sheet and bake for 5- 8 min­utes or un­til slightly crisp ( you could driz­zle the veg­eta­bles with a lit­tle olive oil be­fore­hand if pre­ferred) Sea­son with salt 6 Dip Mix the ingredients Serve the Scotch eggs with the dip, vegetable chips and fresh rocket on the side, if pre­ferred

Re­place the boere­wors with 500 g beef mince that has been flavoured with salt, pep­per, ground cumin and co­rian­der

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