Wagyu wors in harissa smoor
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 4
- Easy
- 25 minutes
- 20 minutes
- Diemersfontein Original Pinotage
“Woolies’ juicy Wagyu boerewors is my new braai favourite.”
Ingredients
- For the smoor:
- 3 T olive oil
- 2 onions, chopped
- 200 g Woolworths baby Rosa tomatoes
- 4 cloves garlic, chopped
- 400 g can chopped tomatoes
- 70 g can Woolworths chilli tomato paste
- 140 g jar Woolworths spicy harissa red pepper paste
- 2 heads garlic, cut in half horizontally
- 2 T olive oil
- 3 T butter, softened
- 3 T Italian parsley, chopped
- sea salt, to taste
- 600 g Woolworths thick Wagyu beef boerewors
- 1 loaf sourdough, torn into chunks
Cooking Instructions
1. To make the smoor, heat the oil in a cast-iron pan over the coals or on the stove.
2. Add the onions and cook until soft and golden brown. Add the Rosa tomatoes and garlic, and cook until the tomatoes burst.
3. Add the remaining ingredients and simmer for 15 minutes. Add a little water to adjust the consistency if necessary.
4. Place the garlic heads on a sheet of tin foil and drizzle with the olive oil. Cook in medium coals for 20 minutes, then allow to cool slightly.
5. Squeeze the roasted garlic into a bowl, mix with the butter and parsley and season.
6. Braai the wors over medium coals for 20 minutes or until cooked through, turning halfway.
7. Grill the bread, then spoon over the butter and serve with the wors and smoor.
Photographs: Jan Ras
Recipes and production: Abigail Donnelly
Food assistant: Nicola Naudé
Student assistant: Marizen Smit
Comments