Boerewors rolls 3 ways
Ingredients
Beef boerie rolls with onion relish and cheese
- 10 ml butter
- 3 brown onions peeled, halved and thinly sliced
- 10 ml wholegrain mustard
- 15 ml red wine vinegar
- 75 ml water + extra
- salt & freshly ground pepper
To assemble
- 500 g beef boerewors
- 6 hot dog buns
- butter for spreading (optional)
- 250 ml grated cheddar cheese
Traditional boerie rolls with smoky red pepper and ricotta relish
- 3 red peppers
- 3 cloves of garlic peeled
- 10 ml olive oil
- 5 ml butter
- 1 brown onion thinly sliced
- 5 ml smoked paprika
- 5 ml cumin
- 15 ml brown sugar
- 50 ml wine vinegar
- 50 ml water
- 125 g ricotta
- smoked salt & pepper to taste
To assbemle
- 800 g traditional boerewors
- 6 hot dog buns
- butter for spreading (optional)
Lamb boerie rolls with tzatziki
- 250 g cucumber
- 250 ml full cream plain yoghurt
- 1 small garlic clove crushed
- 10 ml freshly squeezed lime juice
- 10 ml olive oil
- 10 ml finely chopped dill
- fine salt, to season
To Assemble
- 500 g boerewors
- 6 hot dog buns
- butter, for spreading (optional)
Instructions
Beef boerie rolls with onion relish and cheese
- To make the relish melt the butter in a frying pan. Add the onion and cook gently for 15 minutes, ensuring that they don’t brown.
- Add the mustard, vinegar and 3 tablespoons of water and continue to cook for 30minutes over a low heat.
- Add the remaining 2 tablespoons of water and cook for a further 15 minutes until the onion is soft and dark golden in colour. As the liquid evaporates continue to add splashes of water so that the onions don’t get dry. Season with salt and pepper and set aside.
- Cook the boerewors over the coals. Slice the hot dog buns and spread with butter if using. Place a piece of boerewors in each roll, top with a generous spoonful of onion relish and sprinkle with cheese. Serve immediately.
Traditional boerie rolls with smokey red pepper and ricotta relish
- To make the relish preheat the oven to 220ºC and grease a small baking tray.
- Quarter the red peppers lengthways and trim away the stalk and seeds. Arrange the pieces on the tray with the garlic and drizzle with olive oil. Bake for 25 minutes until softened and starting to char.
- Set the garlic aside and transfer the hot peppers to a heatproof bowl. Cover with a plate. Set aside to steam for 15 minutes. Remove the skins from the peppers and cut into thin strips.
- Melt the butter in a frying pan. Add the onion and cook for a few minutes to soften. Add the garlic, paprika and cumin and cook for another minute, crushing the garlic with the back of a spoon as you cook.
- Add the peppers into the pan with the sugar, red wine vinegar and water. Stir well, then simmer for 10 minutes until most of the liquid has evaporated. Set aside to cool slightly.
- Stir the ricotta into the peppers. Season with salt and pepper to taste.
- Cook the boerewors over the coals. Slice the hot dog buns and spread with butter if using. Place a piece of boerewors in each roll and top with a generous spoonful of relish. Serve immediately.
Lamb boerie rolls with tzatziki
- To make the tzatziki cut the cucumber in half lengthways and scoop out the seeds. Grate the cucumber coarsely and squeeze well to remove the excess liquid.
- Place the yoghurt in a bowl. Add the garlic, lime juice, olive oil and dill. Mix well, then stir in the cucumber. Season to taste with salt. Transfer to the fridge until ready to serve.
- Cook the boerewors over the coals. Slice the hot dog buns and spread with butter if using. Place a piece of boerewors in each roll and top with tzatziki. Serve immediately.