Entertaining

Chakalaka with boerewors

Name: Chakalaka with boerewors recipe
Yield: 6
Ingredients: 1 x 1.25kg boerewors sausage (from specialty butchers); Extra virgin olive oil, to brush; Fried curry leaves, to serve; 1/4 cup (60ml) extra virgin olive oil; 1 red onion, chopped; 1 bay leaf; 5 thyme sprigs, leaves picked; 3 garlic cloves, finely chopped; 2 green chillies, seeds removed, chopped; 4cm piece (20g) ginger, peeled, finely chopped; 1 tbs mild curry powder; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1 large carrot, coarsely grated; 1 each red capsicum & yellow capsicum, chopped; 3 large ripe truss tomatoes, chopped; 400g can cannellini beans, rinsed, drained

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by Warren Mendes

delicious. team

Apr 13, 2020

This recipe is fantastic as part of a shared meal, so get your entertaining hat on.

1 x 1.25kg boerewors sausage (from specialty butchers)
Extra virgin olive oil, to brush
Fried curry leaves, to serve

Chakalaka

1/4 cup (60ml) extra virgin olive oil
1 red onion, chopped
1 bay leaf
5 thyme sprigs, leaves picked
3 garlic cloves, finely chopped
2 green chillies, seeds removed, chopped
4cm piece (20g) ginger, peeled, finely chopped
1 tbs mild curry powder
1 tsp smoked paprika
1/2 tsp ground turmeric
1 large carrot, coarsely grated
1 each red capsicum & yellow capsicum, chopped
3 large ripe truss tomatoes, chopped
400g can cannellini beans, rinsed, drained

Method

1.

For the chakalaka, heat the oil in a saucepan over medium heat. Add the onion, bay leaf and thyme, and cook for 3-4 minutes until softened. Add the garlic, chilli and ginger, and cook for 1-2 minutes until fragrant. Add the spices and cook for a further 1-2 minutes, then add the carrot, capsicum and tomato, and cook for a further 3-4 minutes. Add 1 cup (250ml) water, season, then reduce heat to medium-low and cook for 20 minutes, stirring occasionally, until reduced and thickened.
2.

Add the cannellini beans and stir to warm through. Season and set aside.
3.

Preheat oven to 220°C fan-forced.
4.

Place sausage in an ovenproof frypan and brush with oil. Bake for 25 minutes until golden and cooked through. Scatter over the fried curry leaves and serve with the chakalaka.