Ingredients

Method

For the sweet-and-sour onions:
• 2 cups brown or white spirit vinegar
• 150 g brown sugar
• 2 onions, sliced
For the amagwinya:
• 4 Woolworths amagwinya
• 4 T Woolworths horseradish sauce
• 400 g leftover prime-rib, thinly sliced
• 40 g wild rocket

Method

Ingredients

1. To make the onions, heat the vinegar and sugar in a saucepan over a medium heat. Once most of the sugar has dissolved, add the onions and stir, then reduce the heat slightly and half-cover with a lid.

2. Cook the onions, stirring occasionally, until they become dark, sweet and almost jammy, about 20–30 minutes. Remove the onions from the pan and allow to cool slightly.

3. Heat the amagwinya according to package instructions, then halve. Spoon in a generous amount of horseradish sauce, then add some meat, rocket and onions.

This recipe is made with leftovers of Clem's mushroom-stuffed roast beef. Find the recipe here. 

Find more leftover recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa