Easy Boerewors with Wasabi Mash recipe |
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11/16/2011
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IngredientsBoerewors and gravy:700g Boerewors 20ml Olive Oil 2 Red Onions 1 Clove Garlic Few sprigs of Fresh Thyme 100g Cherry or Baby Rosa Tomatoes – whole Sweet Balsamic Glaze – I used the Verlaque Wild-Flower Honey Infused Balsamic Reduction Splash of Verjuice to deglaze the pan 10ml NoMU Beef Fond 250ml Boiling Water 20mls Tomato Sauce/Ketchup Freshly Ground Black Pepper Ice cold cubes of butter – about 50g Wasabi Mash: 800g Potatoes – peeled, cubed and boiled in slightly salted boiling water Milk Butter 10-15ml Wasabi Paste - I use Wasabi-O putting the OOOOOH into Wasabi Ground White Pepper (my secret ingredient in any mashed potato!) DirectionsTo make the boerewors/gravy:Place the boerewors in a large saucepan or deep frying pan with a glug of olive oil and brown gently on both sides, remove and set aside Peel and slice the onions (no need to chop),add to the pan with a bit more olive oil and the balsamic glaze and saute gently until limp and transparent Add the thyme (I add the whole sprigs and fish them out before serving) garlic and cherry tomatoes and saute a few minutes longer Deglaze the pan with a splash of Verjuice (you could use red or white wine or even Sherry or Marsala) then add the beef stock (mix the fond in the boiling water), tomato sauce, a good grinding of black pepper and the browned boerewors. Bring to the boil, reduce heat and cover with a lid. Simmer for about 10-15 minutes until the tomatoes have broken down a bit and the sauce has reduced. Turn off the heat and stir in the butter cubes to give a thick glossy rich sauce/gravy Serve with steaming hot Wasabi Mash and Steamed Vegetables To make wasabi mash: Boil the potatoes in slightly salty water until just done - never overboil that they turn to mush! Drain the boiled potatoes completely then add a generous splash of milk (sorry I never measure) and about 50g Butter and return to the heat just to warm the milk and start the butter melting Remove from heat and mash all the ingredients together, sprinkling on some white pepper and a bit more salt if needed ServingsServes 4Read more on Kitchen Diary |
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