The Grind: SA Boerewors made the MasterChef Way
Carla van Straten
It is about time that South Africa’s beloved and most iconic traditional dish be put to the MasterChef challenge. Boerewors is an age old Dutch recipe that was brought to our country, only to be converted into becoming “one of our own”. Contestants were urged to think outside of the box in inventing a top class dish incorporating Boerewors. Not too difficult a challenge, yet, at this stage of the game, perfection is key and the smallest mistake could cost you everything…“And that’s the way the Boerewors bends” – says Chef Pete. Today we take a look at interesting twists on the traditional Boerewors recipe, and how easy it is to make your own Boerewors from scratch in your Kenwood-fitted kitchen.
Manisha and Sarel were the ones who blew the Masterchef judges away with their Boerewors recipes. Manisha went the rustic route, and created what the judges called a “celebration” of colour, flavour and texture. Sarel’s seasoning included coriander, cumin, nutmeg, salt and pepper – but the twists that made his Boerewors recipe blow taste buds away, was the addition of sweet mango chutney, which he mixed in with the ground meat.
The Masterchef judges revealed to us the secrets that go into creating the perfect Boerewors.
1. Perfection is as much in the texture as it is in the taste
2. Don’t be shy with the fat. Don’t confuse Droëwors with Boerewors now...
3. Use quality meat. A good piece of rump makes for excellent wors
4. Use only the freshest ingredients
5. Be modest with the seasoning
6. Don’t overcook your Boerewors for goodness sake!
7. And last but not least, serve immediately
South African meat lovers are accustomed to buying pre-packed Boerewors from the supermarket or their local butcher, slapping it on the coals and seasoning the exterior to taste. This is the quick and easy way, but if you are serious about your Boerewors, we encourage you put your own personal stamp on this age old recipe through cooking it from scratch. In this way, you are in control of the flavour as well as the freshness.
The Kenwood Meat Grinder MG450 is a powerful little time-saver in your kitchen, allowing you to prepare fresh ground meat with ease. It comes with a range of three screens for a fine, medium or course ground product. This little attractive machine performs with a 1400W motor, grinding approximately 1.5 kg of meat in under a minute. The nightmare of wors stuffing is a thing of the past with the sausage maker purpose-designed attachment that is conveniently stored in the machine pusher. Use your Kenwood Meat Grinder MG450 and your kMix Hand Blender HB794 to follow the recipe below. It’s your turn to blow taste buds away!
Traditional South African Best Boerewors
- 2 kg rump steak
- 1 kg fatty pork (neck, shoulder, belly)
- 45 ml whole coriander seeds
- 5 ml whole cloves
- 30 ml salt
- 15 ml fresh ground black pepper
- 2 ml grated nutmeg
- 10 ml ground allspice
- 10 ml brown sugar
- 125 ml dry red wine or 125 ml dark vinegar
- 90 g thick sausage casings, soaked in water
- Start up the braai.
- Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
- To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter.
- Mince meat through the Kenwood Meat Grinder MG450. Choose the screen of your preference for a fine, medium or coarse texture. We recommend a coarse texture.
- Allow the meat to be fed through with very little assistance from the tamper.
- Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic. Don’t allow to burn.
- Grind spices with a kMix Hand Blender HB794, mix with remaining spices and sugar and sprinkle over the mince.
- Lightly mix in wine or vinegar.
- Drain the casings and attach to the Kenwood Meat Grinder sausage maker accessory. Tie a knot in this.
- Feed the mixture into the grinder a little at a time.
- Mould the sausage with your hand to make it uniformly thick.
- Don’t pack the casings too full, or the wors will burst while cooking.
- After the casing has been filled, remove it, push any remaining filling into the casing and tie a knot in the end.
- Braai the Boerewors quickly over the hot coals.
- The skin should be crisp and the middle just pink.
- Serve immediately.