Main Meals Archives

Great value

Brinjal lasagne

1 1/2 hours

Biryani recipes

Zaynab Paruk’s chicken biryani

1 hour 10 minutes

Aliums

Crispy shallot noodles

10 minutes

Aliums

Sumac-marinated sweet onions with whipped feta

10 minutes

Seafood recipes

Braaied snoek with sticky apricot glaze

25 minutes

Air-fryer recipes

Air-fryer braai platter

50 minutes

Citrus recipes

Lemony penne

30 minutes

Beef recipes

Oxtail ragù with pappardelle

1 hour 20 minutes

Italian recipes

Amadumbe gnocchi

30 minutes

Braai recipes

24-hour marinated lamb on the braai

1 hour 30 minutes

Italian recipes

Lello’s mortadella, pistachio and burrata panino

Braai recipes

Boerie rolls with iBhisto

35 minutes

Boerie rolls with iBhisto

Serves Makes 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

For the iBhisto:

3 T canola oil
1 large brown onion, diced
1 medium green chilli, sliced
2 sprigs fresh thyme, finely chopped
2 t crushed garlic
½ t medium curry powder
1 t paprika
½ t dried parsley
1 T masala spice
1 t garlic salt
2 large tomatoes, diced
1 t tomato paste
2 t white sugar
sea salt and freshly ground black pepper, to taste
1 kg Woolworths Free Range Beef Boerewors Portions

To assemble

6 hotdog rolls, for serving
tomato sauce, for serving
mayonnaise, for serving
coriander, to garnish
chips or salad, for serving

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 3–4 minutes, or until translucent.

2. Add the chilli, thyme, garlic and ginger and stir to combine.

3. Stir in the curry powder, paprika, parsley, masala spice and garlic salt. Cook for 2 minutes, stirring continuously, then stir in the tomatoes, tomato paste and sugar.

4. Season with salt and pepper. Cover with a lid and simmer for a further 4–5 minutes, stirring occasionally, before serving.

5. Braai the wors over hot coals until cooked through. Serve on the hotdog rolls with the sauces and garnish with coriander.

Find more hot dogs recipe here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Stylist: Bianca

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Brinjal lasagne

Zaynab Paruk’s chicken biryani

Crispy shallot noodles

Sumac-marinated sweet onions with whipped feta

Braaied snoek with sticky apricot glaze

Air-fryer braai platter

Lemony penne

Oxtail ragù with pappardelle

Amadumbe gnocchi

24-hour marinated lamb on the braai

Lello’s mortadella, pistachio and burrata panino

Boerie rolls with iBhisto

Boerie rolls with iBhisto

Ingredients

Method