Summer is here and we get a chance to enjoy some great South African food.
Boerewors and Amarula mascarpone
Recipe courtesy of Charlies Tops, Dundee
INGREDIENTS
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
METHOD
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