Instead of having the usual boerewors rolls for Sunday lunch, why not try these super tasty beer-marinated boerewors gyros?

SERVES 4// PREP TIME 55 min// COOK TIME 50 m

INGREDIENTS
For the boerewors
1 cup beer
1 garlic clove, minced
1 tbsp finely chopped rosemary 
Zest of 1 lemon
Juice of ½ lemon
500 g boerewors
For the grilled vegetables 
¼ cup olive oil
Zest and juice of 1 lemon 
2 tbsp finely chopped rosemary
2 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large brinjal, sliced in 1 cm thick rounds
1 large red onion, cut in 1 cm wedges
700 g packet pitted green olives, drained
For the tzatziki
½ cucumber
1 tsp Cerebos salt
1 cup double-cream yoghurt
Juice of ½ lemon
2 tbsp olive oil
To serve
1 packet flour wraps

METHOD
For the boerewors 
1. Mix the beer, garlic, rosemary, lemon zest and lemon juice in a bowl, and place in an airtight container. Thoroughly coat the boerewors in the marinade and leave to marinate in the fridge for at least 2 hours or overnight. 
2. Preheat oven to 180°C. Remove boerewors from the marinade and place directly onto a baking tray. Roast for 35 minutes, then set the oven to grill and cook for 5 more minutes to caramelise.
For the grilled vegetables
1. Preheat the oven to grill.
2. Mix the olive oil, lemon zest and juice, rosemary and garlic in a large bowl. Add in the vegetables and toss to coat evenly in sauce.
3. Place in an airtight container and allow to marinate in the fridge for at least 30 minutes.
4. Preheat the oven to grill and place veggies on a baking tray and grill for 15–20 minutes or until tender and starting to caramelise.
For the tzatziki
1. Grate the cucumber and place in a colander. Sprinkle over salt and allow to rest for 10 minutes to draw out the juices.
2. Squeeze any excess liquid from the cucumber and place in a bowl with the yoghurt, lemon juice and olive oil. Mix well to combine.
To serve
1. Heat wraps according to package instructions. Generously fill with beer-marinated boerewors and grilled vegetables, then top with tzatziki.

For an alcohol-free version of this dish, use non-alcoholic beer, soda water or stock.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Spice up your spaghetti and meatballs, the ultimate childhood comfort food, by making our delicious Mediterranean meatball recipe.

The post Beer-marinated boerewors gyros appeared first on MyKitchen.

We put a little twist on the classic boerewors roll, and came up with sherry boerewors sliders. You must try it for lunch on Sunday!

SERVES 30 // COOK TIME 30 min // HANDS-OFF  ±1 20 mins

INGREDIENTS
1.2 kg boerewors
500 ml sherry
2 tbsp olive oil
2 tbsp butter
3 onions, peeled and chopped
3 cloves garlic, peeled and crushed
1 baguette

METHOD
1. Cut boerewors into 6 cm pieces. Place in a bowl and pour sherry over. Cover and place in fridge to marinate for at least 2 hours.
2. Remove the boerewors from the sherry and place on skewers. Set sherry aside.
3. Heat the oil and butter in a fireproof pan or potjie. Sauté the onions for 5 minutes. Add garlic and sauté for another minute.
4. Add sherry and bring to the boil. Cook, stirring, until reduced by half.
5. Put the boerewors skewers in a hinged grid and braai over hot coals for 8 minutes, until cooked through. Make sure each side sees the heat at least twice.
6. Slice the baguette and arrange it on a platter. Drizzle a bit of  sherry sauce over each slice.
7. Remove the boerewors from the skewers and top each slice of baguette with a piece.

This tender roast lamb with garlic, tomato sauce and comforting veggies is the perfect meal to make if you are having friends over this weekend!

The post Sherry boerewors sliders appeared first on MyKitchen.

Regular spaghetti with meatballs? How boring. Rather embrace your South African heritage and make spaghetti with BOERIE meatballs instead!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
200g boerewors, casing removed
3 tbsp breadcrumbs
1 tbsp olive oil
410g tin chopped tomatoes
1 tbsp caster sugar
1 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
Salt and pepper
500g spaghetti, cooked according to packet instructions
Parsley, to garnish

METHOD
1. Mix the boerewors and breadcrumbs in a bowl. Roll into 20 balls.
2. Heat the oil in a pot over high heat and brown the meatballs.
3. Reduce the heat, add the tomatoes, sugar, soy and Worcestershire sauces and balsamic vinegar. Simmer for 25 minutes, then season.
4. Serve the meatballs and sauce with the pasta, and garnish with parsley.

Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

The post Spaghetti with boerie meatballs appeared first on MyKitchen.

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

MAKES 6 //COOKING TIME 15 min

INGREDIENTS
6 pieces boerewors
¾ cup maize meal
1 cup flour
2 tsp sugar
2 tsp baking powder
1 egg
¾ cup milk

METHOD
1. Fry the boerewors in some oil in a pan over medium heat for 6–8 minutes, until cooked.
2. In the meantime, mix together the maize meal, ¾ cup of the flour, sugar and baking powder. Season with salt and pepper.
3. Whisk in the egg and milk, and transfer the batter to a jug or tall glass.
4. Insert a skewer into each piece of boerewors. Wipe away any excess oil with a paper towel and roll the boerie in the remaining flour.
5. Heat enough oil to deep-fry over medium heat, ensuring the oil is deep enough to fry an entire piece of boerewors.
6. Working in batches, first dunk the boerewors into the batter, and then deep-fry for 2–3 minutes until golden brown and crispy. Serve hot.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

If you’re keen for a low-carb option, you have to try our cauliflower pap and wors!

The post South African-style boerewors corn dogs appeared first on MyKitchen.

We put a health-conscious spin on one of South Africa’s much-loved combos for a low-carb option. Get the braai ready for this cauli-pap and wors.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the wors
8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400 g skinny boerewors
For the cauli-pap
1 cauliflower, florets
2 garlic cloves
2 tbsp smooth cottage cheese
1 tsp olive oil
For the tomato salsa
2 tomatoes, chopped
½ red onion, finely chopped
1 garlic clove, minced
1 green chilli, finely chopped
3 tbsp chopped coriander
1 tbsp lemon juice
1 tbsp olive oil
Pinch cumin

METHOD
For the wors
1. Thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
For the cauli-pap
1. Steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
2. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap. Season to taste.
For the tomato salsa
1. Mix all the ingredients in a bowl and season to taste.
2. Serve with the cauliflower pap and wors, with lemon wedges.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Cauliflower makes a great alternative for many carby foods, including bread. Check out this cauliflower bread recipe with avo slices.

The post Low-carb cauli-pap and wors with tomato salsa appeared first on MyKitchen.

Staying in for the weekend? You can still enjoy a lekker braai dish with our budget-friendly savoury rice, boerewors and homemade chutney.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the savoury rice
1 red pepper, chopped
2 carrots, chopped
2 cups rice
½ tsp turmeric
1 tsp curry powder
½ tsp chilli flakes
3½ cups boiling water
3 chicken stock cubes
1 cup tinned peas, drained
For the boerewors
600 g thin boerewors
For the chutney sauce
1 onion, sliced
2 garlic cloves, finely chopped
1 tbsp vegetable oil
1 tin chopped tomatoes
3 tbsp chutney

METHOD
For the savoury rice
1. Heat some oil in a pot over medium heat. Add red pepper and carrots. Fry for 8–10 min.
2. Add the rice, turmeric, curry powder and chilli flakes and stir until fragrant, about 1 minute.
3. Add the boiling water and the chicken stock cubes and bring to the boil. Simmer, covered, for 15 min, stirring occasionally.
4. Add the peas and cook until the rice is cooked and fluffy.
For the boerewors
1. Heat a pan over high heat.
2. Roll pieces of boerewors into spirals and secure with skewers.
3. Fry for 8–10 minutes, turning occasionally, until cooked through.
For the chutney sauce
1. Fry the onion and garlic in some oil in a pot over medium heat for about 5 minutes.
2. Add tomatoes and chutney and simmer for 10 minutes, until thickened. Season to taste.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

What if we told you that everything you need for this baked boerewors chilli is sitting in your kitchen pantry?

The post Savoury rice with boerewors and homemade chutney sauce appeared first on MyKitchen.