Kobus van der Merwe, Author at Woolworths TASTE

Watermelon recipes

African watermelon salad

25 minutes

Mielie recipes

Boerewors tartare

10 minutes

Boerewors tartare

Serves 4

Difficulty Easy

Prep Time 35 minutes, plus marinating time

Cooking Time 10 minutes

Ingredients

2 T coriander seeds
1 t black peppercorns
2 T cloves
A few sprigs thyme
g 800 free-range beef sirloin
2 T wine or grape vinegar
A few drops olive oil

For the sheba:

4 ripe tomatoes, diced
1½ T tomato paste
1 x 5 cm piece ginger
1 clove garlic
1 red chilli
Sea salt and freshly ground black pepper
A pinch sugar
1 t balsamic vinegar
½ cup white wine

To serve:

300 g cucumber, peeled and sliced julienne
White grape vinegar
Sea salt and white pepper, to taste
4 free-range egg yolks
4 smoked fleur de sel flakes
1 mielie, chargrilled
Pickled onion, sliced

Method

Dry fry the coriander seeds, black pepper and cloves until fragrant, then grind the spices and stripped thyme leaves to a fine powder using a mortar and pestle or coffee grinder.

Finely dice the sirloin using a very sharp knife. Add the spices, vinegar and olive oil and mix. Cover, chill and marinate for 1 hour.

In a saucepan, combine all the ingredients for the sheba. Bring to a boil, then simmer for 5 to 10 minutes. Season, then blend into a smooth sauce. Strain and keep warm.

Dress the cucumber in vinegar, salt and white pepper, to taste.

Mould the sirloin into rounds on 4 plates. Top each with an egg yolk and fleur de sel flake. Spoon the sheba around the meat, then add mielie kernels, pickled onion and cucumber.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Kobus van der Merwe

Plum ice cream with wild sage meringue

Springbok and klipkombers

Heerenbone with mussels and dune spinach

African watermelon salad

Boerewors tartare

Boerewors tartare

Ingredients

Method