Boerewors, Parmesan Polenta & Charred Onion & Mustard Gravy
750ml of water
1 tsp salt
150g “quick cook” polenta,
50g parmesan, grated
Salt and pepper to taste
Pour the water and salt into a large heavy-based saucepan with a lid and bring to the boil. Gradually pour in the polenta, while whisking continuously and quickly to ensure the mixture stays smooth and no lumps form. Add in the butter and parmesan. Reduce the heat to its lowest setting and cook for 1 to 2 minutes or until the mixture is thick and creamy and coming away from the pan (add more water if necessary). Season with salt and freshly ground pepper and serve immediately.
Smoked onion and mustard gravy
120ml beef gravy
1 spoon whole-grain mustard
1 spoon chopped thyme
Heat the gravy and add the whole-grain mustard and finally the chopped thyme. Set aside to serve
1 large Boerewors sausage wheel
2 medium-size onions
Add olive oil to pan and heat on high, add the whole Boerewors sausage wheel to the pan in one piece ( do not pierce ) cook sausage until charred on the outside, reduce heat and cook fully turning halfway. Cut onions and half and cook with the sausage in a pan, Once cooked through remove and allowed to cool
Place the polenta in the middle of a large serving dish. Place the Boerewors sausage wheel on top and the onions. Add a sprig of Rosemary for garnish
Cape Town is a very popular tourist destination with people all over the world. This is due to its warm climate, its beautiful natural scenery and the many tourist attractions it offers visitors, which you’ll get to see in this episode. From the famous Cape Wheel which offers spectacular views
of the city, the V & A Waterfront where you can visit the popular V & A Waterfront Food Market displaying local cuisine. As well as that, Cape Town is a top spot for wine connoisseurs and in this episode Catherine visits a wine estate in the very popular wine region of Stellenbosch, which is surrounded by the Cape Winelands.
Cape Town’s unique story begins with the birth of Table Mountain eight hundred million years ago and the discovery of human footprints dating back 117 000 years. Today it’s a colourful and harmonious fusion of ethnic diversity and a city overflowing with opportunity. While walking through the streets you will fall in love with its natural beauty, creative freedom and incredible spirit. Cape Town is the city where the unexpected is always just around the corner and the beautiful province of the Western Cape lies ready to be explored across the city border. To taste Cape Town is to love Cape Town and unforgettable culinary journeys are always within reach. From Cape Malay food in the Bo Kaap area, to opulent seafood dishes at the V&A Waterfront, there’s something delicious at every turn. To peek into the history of its people, visit Robben Island, where Nelson Mandela was imprisoned for 18 of his 27 years of incarceration, it will move you, change you and capture your heart forever. Make your way up Table Mountain in the Cable Car to discover why it’s a new natural wonder of the world.
Berenice’s Sugar Bean Curry & Sambal Recipes
500 grams of sugar beans
1 ½ kg of lamb chops and leg chops cut into pieces
2 large onion
2 small bird-eye chillies
1 green pepper
1 whole garlic
3 cm piece of ginger
3 tbsp. of tomato paste
2 large cinnamon sticks
2 tbsp. leaf masala
3 fresh curry leaves
2 tbsp. turmeric
1 tsp. cardamom seeds, tops cut off
4 bay leaves
1 tsp. of allspice
2 star anise
1 tsp. of coriander seeds
1 tsp. of mustard seeds
1 bunch of fresh coriander leaves
4 chicken cubes
2 tbsp. of sugar
Soak beans overnight in boiling water. Wash and change water in the morning.
Cook in the microwave for 15 minutes, rinse out and change water.
Cook another 15 minutes in microwave then rinse in cold water to cool down.
Chop the onions, chillies, green pepper, garlic, and ginger.
Add enough cooking oil to a pot; once the oil is warm add all the seed spices bay-leaves and cinnamon to the pot. Let it cook in the oil for 3-4 minutes.
Then add the chopped onions, pepper, chillies, ginger and garlic. Once the onions are golden brown in colour, add the tomato paste along with the leaf masala, turmeric, curry-leaves chicken cubes and sugar.
Allow the spices and vegetables to simmer for approximately 20 minutes. If it starts to burn then add a little water to cool down.
Next add the lamb and cook slowly in the spices.
Add the pre-cooked beans and enough water to just about cover the ingredients in the pot.
Cook until the meat just begins to fall off the bones and the beans are soft but not mushy.
Before serving add the freshly chopped coriander.
Serve with rice and the onion – tomato sambal.
2 large beef tomatoes
2 small birds-eye chillies
2 tbsp. of white distilled vinegar
50 ml of boiling water
2 tbsp. of sugar
1 tsp. of salt
1 tbsp. of oil
Chop the onion and cover in boiling water for a five minutes. Strain off the water.
Chop the tomato and the chilies and add to the onions.
Dissolve the sugar and salt in 50 ml of boiling water; add the vinegar and oil to the chopped veggies. Add the dressing to the onion and tomatoes, stir and serve with the curry and rice.