Jane's Delicious Garden Blog


Singing the boerewors blues

Posted in Garden Diary by Administrator on the August 18th, 2015

Whenever I go through Pietermaritzburg I buy some Greenfields meat.  From a farm near Mooi River, their  free range, grass fed beef is superb. Usually I go for a whole fillet and spoil my Kzn family.   On my last visit I spied some boerewors. Now, I am not a great fan of boerewors, most often finding it over spiced. For me a little goes a long way. But the Greenfields’ boerie was different. Simply cooked over some hot coals, with a dash of mustard, it was superb. So on my way back through Pmb after a week at the coast, I stocked up on more. Last night I made my version of boerie rolls: 

Grilled boerewors topped with onions (cooked with crème fraîche and thyme) on crispy garlicky ciabatta rolls. Served with a salad of lettuce, rocket, tomatoes and feta. 

Ciabatta rolls (Cut in half and brush with olive oil mixed with finely diced garlic. Place on hot griddle pan cut side down til browned.)

Onions: (Slice and cook in olive oil until just softened and beginning to brown. Add fresh thyme and cook few minutes more. Add a few dollops of crème fraîche and stir through. Thin with milk and season with salt and pepper.)

Using the leftovers (I always cook too much) tonight I made an Italian style peasant salad: chickpeas with sliced boerie, tomatoes, feta, mizuna buds and flowers, lettuce, sorrel and rocket plus cubes of the day old garlic ciabatta. (Slightly stale bread is best for these salads, giving them a crunch and soaking up the dressing). The dressing was simply olive oil,  fresh lime juice, roughly chopped parsley, salt, pepper and a dash of red pepper flakes.  

 

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