What are the main ingredients in THE GOURMET BOERIE ROLL?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of THE GOURMET BOERIE ROLL?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare THE GOURMET BOERIE ROLL?

TOSS THE GREEK SALAD: Place the cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving. CREAMY CARAMELISED ONIONS: Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion. FRY THE LAMB BOERIE: While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 3-4 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving. FINAL BITS AND BOBS: In a small bowl, combine the garlic mayo with three-quarters of the drained feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls. BRING IT ALL TOGETHER!: Place a roll on a plate, cut-side up, and smear the inside with feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for the other roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!

What should be prepared from my kitchen to make THE GOURMET BOERIE ROLL?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

THE GOURMET BOERIE ROLL

A lightning fast SA classic to sooth the thunder in your belly. Juicy Karoo lamb wors in a fluffy roll, slathered with That Mayo garlic mayo and smashed feta, stuffed with caramelised onions and zesty salad, and crumbled with locally handmade crisps. Now that’s what we call gourmet!

THE GOURMET BOERIE ROLL

with artisanal rosemary potato crisps, That Mayo & Greek salad

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cucumber
Danish-style Feta
Dried Oregano
Fresh Mint
Karoo Lamb Boerewors
Lemon
Lemons
Pitted Kalamata Olives
Red Onion
Red Onions
Rootstock Rosemary & Rock Salt Potato Crisps
Schoon Boerie Bread Roll
That Mayo Garlic Mayo

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

TOSS THE GREEK SALAD
Place the cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 6-8 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 2-3 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a small bowl, combine the garlic mayo with three-quarters of the drained feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the roll to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors. If necessary, slice into two pieces to fit inside the roll.
BRING IT ALL TOGETHER!
Place the roll on a plate, cut-side up, and smear the inside with feta-infused mayo. Pack with the caramelised onion and pop in the boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!

Cucumber - 50g
Baby Tomatoes - 100g
Pitted Kalamata Olives - 40g
Dried Oregano - 1.25ml
Lemon - 1
Red Onion - 1
Karoo Lamb Boerewors - 150g
That Mayo Garlic Mayo - 50ml
Danish-Style Feta - 40g
Fresh Mint - 4g
Schoon Boerie Bread Roll - 1
Rootstock Rosemary & Rock Salt Potato Crisps - 20g

Download the Recipe

Serves 2

TOSS THE GREEK SALAD
Place the cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 3-4 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a small bowl, combine the garlic mayo with three-quarters of the drained feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls.
BRING IT ALL TOGETHER!
Place a roll on a plate, cut-side up, and smear the inside with feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for the other roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!

Cucumber - 100g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 80g
Dried Oregano - 2.5ml
Lemon - 1
Red Onion - 1
Karoo Lamb Boerewors - 300g
That Mayo Garlic Mayo - 100ml
Danish-Style Feta - 80g
Fresh Mint - 8g
Schoon Boerie Bread Roll - 2
Rootstock Rosemary & Rock Salt Potato Crisps - 40g

Download the Recipe

Serves 3

TOSS THE GREEK SALAD
Place the cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 8-10 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 3-4 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a small bowl, combine the garlic mayo with three-quarters of the drained feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls.
BRING IT ALL TOGETHER!
Place a roll on a plate, cut-side up, and smear the inside with feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for the other roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!

Cucumber - 100g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 80g
Dried Oregano - 2.5ml
Lemon - 1
Red Onion - 1
Karoo Lamb Boerewors - 300g
That Mayo Garlic Mayo - 100ml
Danish-Style Feta - 80g
Fresh Mint - 8g
Schoon Boerie Bread Roll - 2
Rootstock Rosemary & Rock Salt Potato Crisps - 40g

Download the Recipe

Serves 4

TOSS THE GREEK SALAD
Place the cucumber half-moons, halved baby tomatoes, chopped olives, and dried oregano in a bowl. Add some lemon zest and a squeeze of lemon juice to taste. Drizzle over some olive oil and season to taste. Toss to coat and set aside for serving.
CREAMY CARAMELISED ONIONS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced red onion for 10-15 minutes until soft and caramelised, shifting occasionally. In the final minute, add a sweetener of choice (to taste) and a knob of butter (optional) to caramelise it further. Remove from the heat on completion.
FRY THE LAMB BOERIE
While the onion is caramelising, place a nonstick pan over a high heat with a drizzle of oil. When hot, place the coil of boerewors in the pan and fry for 5-6 minutes per side until cooked through and beautifully charred. Remove from the heat and allow to rest in the pan for 5 minutes before serving.
FINAL BITS AND BOBS
In a bowl, combine the garlic mayo with three-quarters of the drained feta and three-quarters of the sliced mint. Season with pepper (to taste) and set aside until serving. Make a cut down the length of the rolls to create a pocket for the fillings – don’t cut all the way through! Unravel the coil of cooked boerewors and cut into pieces of a similar length to the rolls.
BRING IT ALL TOGETHER!
Place a roll on a plate, cut-side up, and smear the inside with feta-infused mayo. Pack with the caramelised onion and pop in a piece of boerewors. Top with some Greek salad and crumble over the remaining feta. Sprinkle with some handmade rosemary crisps (crumbling as you go!) and garnish with the remaining sliced mint. Repeat for each roll. Serve with any remaining fillings on the side to add to your mouthfuls as you wish. Take a big bite, Chef!