TOMATO RELISH & CRISPY ONION BOERIE ROLLS
YIELD: Serves 6
INGREDIENTS
- 30 ml (6 Tbsp) Oil, for frying
- 150 g (1 medium) Onion, finely chopped
- 16 g (1 Tbsp) Tomato paste
- 25 g (¼ sachet) Tomato & Onion Base R/P (08557030)
- 200 g (½ can) Tomatoes, chopped
- 200 ml (¾ cup) Water
- 20 g Egg-Free Dip R/P (06009010)
- 80 ml (½ cup) Water (to make egg-free dip)
- 200 g (2 small) Onions, sliced into rings
- 100 g All Purpose Coating R/P (06139050)
- 600 g Boerewors, made using Kameeldoring™ Boerewors The Original (03033010)
- 600 g (6) Hotdog rolls, cut lengthwise on top
METHOD
1 Heat the oil in a large pot and fry the onions until soft and transparent. 2 Add the tomato paste and mix through. 3 Add the Tomato & Onion Base R/P, tomatoes and half the water (100 ml). Bring to the boil. 4 Gradually add the remaining water. 5 Reduce the heat and simmer for ± 15 minutes or until thickened. Set aside. 6 Mix together the Egg-Free Dip R/P and water. 7 Dip the onion rings into the egg-free dip, then coat with the All Purpose Coating R/P. 8 Deep fry at 170°C for 1 - 2 minutes or until golden brown and crispy. 9 Place the boerewors on an open grill to cook for 5 - 8 minutes on each side depending on the thickness, turning halfway through. Cut into 6 equal portions. 10 To assemble: Spoon half the crispy onions and tomato relish down the base of the cut rolls, top with boerewors and remaining crispy onions and tomato relish to serve.
