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Boerewors, Parmesan Polenta & Charred Onion & Mustard Gravy

Soft Polenta 

Serves 4

750ml of water
1 tsp salt
150g “quick cook” polenta,
60g butter
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. 


1 large Boerewors sausage wheel
2 medium-size onions

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

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

To serve

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

Biltong Bruschetta

Makes 6

6 generous slices of sourdough

Extra virgin olive oil

1-2 clove garlic, peeled and halved

1 nectarine, cut into slim wedges

200g Irish Farmhouse Cheese

80g biltong shavings

50g salad leaves

For the chilli onion jam

2 red onions, finely sliced

2 red chilli, finely sliced

1 tsp chopped fresh thyme

60g caster sugar

1 tbsp butter

Large pinch salt


For the balsamic glaze

100ml balsamic vinegar

40g brown sugar

thyme sprigs, to garnish

Edible flowers, to garnish

To make the jam, heat a little oil in a saucepan, add the red onion, the red chilli, thyme, caster sugar and butter and simmer slowly for about 20 minutes, stirring from time to time until a thick jam forms.  Set aside. 

To make the balsamic glaze, add the balsamic vinegar to a saucepan with the brown sugar and simmer slowly for 18-20 minutes until a reduced syrup forms.

To prepare the bruschetta, brush the sourdough slices with olive oil and place under the grill to toast on both sides. When toasted, rub the garlic onto each slice on one side.  Arrange on a serving plate.

To assemble, add a spoonful of chilli onion jam onto the bruschetta, some slices of the cheese, top with salad leaves, the nectarines & thin slices of biltong. Spoon over a little balsamic glaze, finish with thyme sprigs and edible flowers.