Recipes Archive

Christmas dessert

Jason Lilley’s mince pies

Baking: 10 minutes

Christmas dessert

Red wine poached pears

30 minutes

Egg recipes

Roast dinner tortilla

15 minutes

Cheese recipes

Marinated melon with whipped feta and honey

Five-ingredient recipes

Chilli-tamarind watermelon

Salad recipes

Yellow watermelon salad

5 minutes

Cabbage recipes

Pan-roasted venison with ’nduja cabbage

5 minutes

Beef recipes

Grabouw wors traybake

45 minutes

Pie recipes

Upside down wors pie

45 minutes

Upside down wors pie

Serves 4-6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 45 minutes

Ingredients

1 T olive oil
2 T butter
2 onions
750 g Woolworths Grabouw boerewors
250 g Woolworths frozen all butter puff pastry
Woolworths mixed baby leaf salad, gently dressed
Mediterranean vine tomatoes, gently fried
hot chakalaka, to serve

Method

1. Heat oil in an ovenproof cast iron pan. Add the coiled beef borewors to the pan and cook on either side for a few minutes. Remove from the pan and set aside.

2. Add the butter and sliced onions to the pan. Fry until golden and replace borewors back into the pan.

3. Top the pan with a sheet of puff pastry, making sure to tuck the edges under the borewors.

4. Place in a heated oven at 200C for 25-30 minutes, or until the pastry is puffed and cooked through.

5. Flip and transfer onto a plate.

6. Top with dressed baby herb leaves, roasted vine tomatoes and hot chakalaka.

Sausage recipes here

Photography: Jan Ras
Videography: Romy
Recipes and production: Jacqueline Burgess
Food assistant: Saxon Angelica Kinnear

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Jason Lilley’s mince pies

Red wine poached pears

Roast dinner tortilla

Marinated melon with whipped feta and honey

Chilli-tamarind watermelon

Yellow watermelon salad

Pan-roasted venison with ’nduja cabbage

Grabouw wors traybake

Upside down wors pie

Upside down wors pie

Ingredients

Method