LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
1 HR
20 MINS
40 MINS
INGREDIENTS
1 red pepper, cored and sliced
1 onion, sliced
1 tin (410g) chakalaka, of choice
6 (100g each) boerewors portions
6 hot dog rolls
1 cup (120g) grated cheddar cheese
2 spring onions, sliced
The Classic Braai Blend:
½ tsp Robertsons Peri-Peri Spice
1½ tsp Robertsons Ground Cumin
1½ tsp Robertsons Ground Origanum
1½ tsp Robertsons Barbecue Spice
OR
Mild Herb & Garlic Blend:
2 tsp Robertsons Rosemary
2 tsp Robertsons Thyme
2 tsp Robertsons Crushed Garlic
OR
Masala Steak Blend:
1 tsp Robertsons Turmeric
1½ tsp Robertsons Coriander
1½ tsp Robertsons Crushed Chilli
1 tsp Robertsons Garlic Flakes
SERVING SUGGESTION:
Braai Sides & Salads
METHOD
1. Prepare the braai for direct cooking over medium heat (180°C).
2. Prepare the Robertsons spice blend of choice by combining the spices in a small bowl.
3. In a braai-safe pan, over the coals or in a saucepan over a medium heat on the stove, add a little vegetable oil, red peppers and onions and cook for 5 minutes until softened.
4. Add the chosen spice blend, stir and allow to cook for 1 minute. Add the chakalaka and allow to simmer for 5 minutes. Remove from the heat and set aside until assembly.
5. Add the boerewors to the braai grid and braai for about 10 minutes, flipping halfway. Once cooked through, remove and set aside for assembly. *Chef’s Tip: Cutting the boerewors into portions before braaing allows for even cooking and even portion sizes.
6. To assemble, slice the hotdog rolls open on the top of the rolls, ensuring not to cut through the rolls. Add half of the cheese, a piece of wors, 2-3 spoonfuls of your spiced chakalaka and top with grated cheese. Place the filled rolls on a piece of tin foil and wrap up tightly. Repeat with all of the hotdog rolls.
7. Return the tin foil parcels to the braai. Allow the parcels to heat through, evenly rotating frequently for 20-25 minutes over a medium-low temperature braai. Allow the cheese to melt and the rolls to crisp up slightly. *Chef’s Tip: The coals should be at a medium-low heat, which allows the cheese to melt and the rolls to toast without burning.
8. Once the cheese has fully melted, remove from the braai. Open the parcel up and garnish with spring onion. Place on a platter, serve & ENJOY!
Loaded Chakalaka & Cheese Boerie Rolls
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
1 HR
PREP TIME:
20 MINS
COOK TIME:
40 MINS
Loaded Chakalaka & Cheese Boerie Rolls
INGREDIENTS
1 red pepper, cored and sliced
1 onion, sliced
1 tin (410g) chakalaka, of choice
6 (100g each) boerewors portions
6 hot dog rolls
1 cup (120g) grated cheddar cheese
2 spring onions, sliced
The Classic Braai Blend:
½ tsp Robertsons Peri-Peri Spice
1½ tsp Robertsons Ground Cumin
1½ tsp Robertsons Ground Origanum
1½ tsp Robertsons Barbecue Spice
OR
Mild Herb & Garlic Blend:
2 tsp Robertsons Rosemary
2 tsp Robertsons Thyme
2 tsp Robertsons Crushed Garlic
OR
Masala Steak Blend:
1 tsp Robertsons Turmeric
1½ tsp Robertsons Coriander
1½ tsp Robertsons Crushed Chilli
1 tsp Robertsons Garlic Flakes
SERVING SUGGESTION:
Braai Sides & Salads
METHOD
1. Prepare the braai for direct cooking over medium heat (180°C).
2. Prepare the Robertsons spice blend of choice by combining the spices in a small bowl.
3. In a braai-safe pan, over the coals or in a saucepan over a medium heat on the stove, add a little vegetable oil, red peppers and onions and cook for 5 minutes until softened.
4. Add the chosen spice blend, stir and allow to cook for 1 minute. Add the chakalaka and allow to simmer for 5 minutes. Remove from the heat and set aside until assembly.
5. Add the boerewors to the braai grid and braai for about 10 minutes, flipping halfway. Once cooked through, remove and set aside for assembly. *Chef’s Tip: Cutting the boerewors into portions before braaing allows for even cooking and even portion sizes.
6. To assemble, slice the hotdog rolls open on the top of the rolls, ensuring not to cut through the rolls. Add half of the cheese, a piece of wors, 2-3 spoonfuls of your spiced chakalaka and top with grated cheese. Place the filled rolls on a piece of tin foil and wrap up tightly. Repeat with all of the hotdog rolls.
7. Return the tin foil parcels to the braai. Allow the parcels to heat through, evenly rotating frequently for 20-25 minutes over a medium-low temperature braai. Allow the cheese to melt and the rolls to crisp up slightly. *Chef’s Tip: The coals should be at a medium-low heat, which allows the cheese to melt and the rolls to toast without burning.
8. Once the cheese has fully melted, remove from the braai. Open the parcel up and garnish with spring onion. Place on a platter, serve & ENJOY!