HOT PICKS
CHIMICHURRI BOERIE
ia al r Aust
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Mix ½ cup (125ml) finely chopped flat-leaf parsley, 3 crushed garlic cloves, 2 Tbsp (30ml) finely chopped fresh oregano, 2 Tbsp (30ml) olive oil, 2 Tbsp (30ml) white balsamic vinegar and 1 tsp (5ml) crushed chilli. Set aside. Fry ½ (75g) coarsely chopped chorizo sausage in oil until crisp. Remove from pan using a slotted spoon, reserving oil. Add 1 chopped onion and 1 chopped green pepper to the oil and fry until softened. Serve dollops of chimichurri sauce on 6 fresh boerie rolls with onion and pepper relish and a sprinkle of chorizo bits. SERVES 6
BEETROOT RELISH BOERIE Mix ½ cup (125ml) PnP grated beetroot, 5 chopped gherkins, ¼ finely chopped red onion and ¼ cup (60ml) chopped parsley together. Season with salt and milled pepper. Serve beetroot relish on 6 ostrich sausage boerie rolls with fresh coriander leaves and 1 crumbled feta disc. SERVES 6
moa Sa
PESTO AND ROAST TOMATO BOERIE STICKY DARK SAUCE BOERIE Simmer ½ cup (125ml) dark soy sauce, ½ cup (125ml) water, 2 thinly sliced onions, ½ tsp (3ml) crushed ginger, 2 tsp (10ml) honey and 1 tsp (5ml) sesame oil in a pan until onion has softened. Serve Samoan sauce on 6 boerie rolls with a handful of herb leaves, a sprinkle of toasted sesame seeds and cucumber ribbons. SERVES 6
I taly
Roast 1 packet tomatoes on the vine, drizzled with olive oil and salt, at 200°C for 15 minutes until blistered. Fry 1 packet boerewors on a griddle pan until cooked through. Slice into 6 equal lengths, place a slice of mozzarella cheese over each and melt under a preheated grill. Serve on rolls with dollops of basil pesto and roasted tomatoes. SERVES 6
Fresh Living - September 2015
24-Picks 5 ways with_cor2.indd 25
2015/07/20 10:50 AM