Whoever said you need to give up your favourite comfort foods this winter? We love this healthy take on boerie rolls with a baked potato and some fresh toppings.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 large potatoes
500 g boerewors
1 cup sour cream
1 cup chakalaka
Gherkins, chopped
1 red onion, finely diced
1 cup corn, cooked
5 g chopped parsley

METHOD
1. Portion the boerewors into four 10 cm pieces by twisting the skin into a knot and cutting. Cook the boeries in a saucepan on high heat, until fully cooked.
2. In a pot, cover the potatoes with cold water and bring to a boil. Once the water is boiling, lower the heat and allow to simmer for 25 minutes. Drain and dry the potatoes, and place in a roasting tray. Then drizzle and brush the potatoes with olive oil until completely covered. Allow to bake for a further 30 minutes until completely tender and golden.
3. To serve, cut lengthwise through the potato, fill with boerewors, sour cream, chakalaka, gherkins, red onion and corn. Garnish with chopped parsley and enjoy.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Speaking of baked potato… These stuffed spuds make the best budget-friendly sides!

The post Ditch the bread for these baked potato boerie rolls appeared first on MyKitchen.

Make the November cover! The next time your mates come over for a good ol’ braai, get the grill going outside and treat them to a build-your-own boerie roll party. Simply perfectly cook plenty of boerewors and invite everyone to make their own boerie rolls with one of these delicious topping options. And be sure to scroll all the way for our favourite combos.

THE SAUCES

Tzatziki

INGREDIENTS
½ cucumber, grated
1 cup plain yoghurt
1 tbsp finely chopped mint
1 tbsp finely chopped dill
1 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
Zest of 1 lemon

METHOD
1. Wrap the cucumber in a dish cloth and squeeze out all the excess liquid.
2. Mix the remaining ingredients together. Stir in the cucumber.
3. Season to taste and refrigerate until ready to serve.

Curried mango salsa

INGREDIENTS
Zest and juice of 1 lime
4 tsp olive oil
½ tsp curry powder
½ red onion, finely chopped
1½ tbsp chopped coriander
2 mangoes, peeled and chopped

METHOD
1. Whisk together lime juice, olive oil and curry powder.
2. Add remaining ingredients and gently stir to combine.

Balsamic, mushroom & onion

INGREDIENTS
3 tbsp vegetable oil
3 onions, thinly sliced
1 tbsp butter
170 g sliced mushrooms
3 thyme sprigs, picked
4 tsp brown sugar
¼ cup balsamic vinegar

METHOD
1. Heat oil in a pan over medium-low heat. Add the onions and fry for 15–20 minutes, until soft.
2. Add butter, mushrooms and thyme, and continue to fry for 5–8 minutes.
3. Add sugar and balsamic vinegar, then simmer until reduced, sticky and caramelised.

THE FINISHINGS

Bread: Seeded rolls, baguettes, hot dog buns
Freshness: Sliced avocado, sliced baby tomatoes, rocket, coriander
Crunch: Toasted sunflower seeds, mixed sprouts
Creaminess: Feta, mayonnaise
Heat: Mustard, sliced green chillies

MK’S KILLER COMBOS

1. Going Mediterranean – Seeded rolls, boerewors, tzatziki, avocado, baby tomatoes, rocket, sunflower seeds

2. Something fancy – Baguette, boerewors, balsamic mushroom & onion sauce, mustard, feta, mixed sprouts

3. Some like it spicy – Hot dog rolls, boerewors, curried mango salsa, mayonnaise, coriander, green chillies

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

Can’t get enough? What about these pickled pineapple and halloumi boerewors rolls?

The post COOK THE COVER: Throw a build-your-own gourmet boerie roll party! appeared first on MyKitchen.