Boerewors – Kameelhout

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Boerewors – Kameelhout

Boerewors – Kameelhout

R37.50R75.00 Incl. VAT

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R37.50R75.00 Incl. VAT

Our signature recipe Kameelhout Boerewors

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Description

Our signature recipe Kameelhout Boerewors in a select pork casing. Choose between 500g or 1kg portion.

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town & Kommetjie – Wednesday.

Additional information

Weight1 kg
Portion Size

,

Boerewors and Roasted Tomato Risotto

Ingrediants:

  • 15 ml olive oil
  • 500 gr boerewors
  • 1/2 cup water
  • 3 tablespoons butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups risotto rice
  • 100 ml white wine
  • 4 cups beef stock
  • 2 teaspoons dried mixed herbs
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 3/4 cup parmesan
  • salt and black pepper to season

Instructions:

  1. In a medium saucepan, heat the olive oil and brown the wors on both sides, add 1/2 cup of water to the pan and cover to cook. Remove wors from pan. Set aside to cool.
  2. Add melted butter to the same pan (leave the delicious fatty wors goodness behind) and sauté the onion and garlic until translucent.
  3. Add the rice and sauté for another few minutes.
  4. Deglaze the pan by adding the wine, reduce the heat and cook until all the liquid has been used up.
  5. Gradually add the stock little by little until the rice is sticky and al dente.
  6. Season with salt and pepper and dried herbs.
  7. In the meantime add the tomatoes to an oven safe tray, drizzle with olive oil and grill until broken and soft.
  8. Cut the wors in 5cm rounds and add it to the risotto, as well as the tomatoes. Serve with parmesan.

Source: aninas-recipes.com

 

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