Cook Something Bold on Sunday
BOEREWORS IN BLANKETS
500 g of boerewors, cooked and cut into 10 cm pieces
1 pack PnP streaky bacon (200 g)
8 Prestige bamboo skewers
8 sprigs rosemary
140 ml honey, heated until runny
100 g blue cheese, crumbed
80 ml PnP buttermilk
2 tbsp PnP lemon juice
- Wrap boerewors in bacon and thread two pieces onto each skewer, with a piece of rosemary in between.
- Braai over medium coals, basting with the honey.
- In the meantime, heat the blue cheese, buttermilk, lemon juice and two tablespoons of honey, and stir until the cheese has dissolved.
- Leave to cool slightly and serve with boerewors kebabs.
50 g frozen summer berries
200 g Greek yoghurt, plain
250 g ripe strawberries
8 tbsp strawberry jam
*Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
- Hull the strawberries and blend with plain Greek yoghurt.
- Place the strawberry jam and frozen berries in a small saucepan, bring to a simmer and reduce.
- Divide the yoghurt between four glasses and spoon over the berry topping
BILTONG PASTA POTJIE
250 g biltong
500 g ‘short’ pasta (like penne or shells)
2 tots olive oil
2 onions (chopped)
3 garlic cloves (crushed and chopped)
1 punnet (250 g) button mushrooms (each sliced in half)
1 beef stock cube
2 cups boiling water
½ cup white wine
1 sachet (50 g) tomato paste
1 packet Alfredo pasta sauce
1 cup full cream milk
250 g or more cheddar cheese (grated)
Ground black pepper (to serve)
Flat-leaf parsley (chopped, to serve)
- Heat the olive oil in your potjie and fry the chopped onions until translucent, then add garlic and mushrooms to the potjie and continue to fry until the mushrooms are soft.
- Mix the cube of beef stock with the boiling water and add that, the wine and the tomato paste to the potjie. Mix everything well.
- Add the pasta and biltong. Stir everything well and then put the lid on the potjie. Let it simmer for about 5 minutes and remove the lid.
- Stir in the milk and Alfredo sauce. Now let it continue to simmer covered for about 10 to 15 minutes, until the pasta is cooked and you are happy with the consistency of the sauce. Naturally, you have to check on the potjie in between. If it runs dry and looks like it will burn, you can add a bit more water. Add the cheese right at the end and stir through.
- As soon as the pasta is cooked and you are happy with the consistency of the sauce, the meal is ready to serve – naturally, with extra ground black pepper and freshly chopped flat-leaf parsley.