Sunday recipe fun: Traditional South African Boerewors and Amarula mascarpone

Spring is almost here. And even if the weatherman says another cold front will hit us by Thursday, today is the chance to enjoy some great South African food. Recipe courtesy of Charlies Tops, Dundee

½ Can chakalaka
2 tsp tomato paste
½ tsp sugar
Sea salt & black pepper to taste
150-200g thick boerewors- depending how meaty you like your pizza
Olive oil for frying
1 x medium size wrap
100ml crème fraiche
1 tbs Amarula
½ medium red onion sliced thinly in rounds
Handful of fresh rocket
5ml chilli flakes or fresh chilli
Sea salt
Freshly ground black pepper
Extra virgin olive oil for drizzling
1 In a pot place the chakalaka, tomato paste and sugar, stir to combine, bring to the boil and turn down to a simmer and reduce to a thick sauce
2 Place the boerewors in a pan on medium heat, cook until nicely browned all round do not overcook as it is going back into the pan
3 Once cooked let cool and cut into 1.5cm rounds
4 Heat up the pan and fry the boerewors round until brown and crunchie
5 Once the sauce has reduced and thickened adjust the seasoning and remove from heat
6 Place the wrap into a dry pan on high heat, cook until one side in nicely browned then turn and cook the other side, when done remove and cool let harden slightly
7 Fold the Amarula into the crème fraiche
8 Assemble your pizza place wrap on a board or plate top with the chakalaka, scatter the boerewors and generously spoon the mascarpone and rocket
Sprinkle with chilli, salt, pepper and drizzle olive oil to complete

Charlies Tops

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