What are the main ingredients in KWV’s Spicy Beef & Homemade Roosterkoek?

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

What is the nutritional information of KWV’s Spicy Beef & Homemade Roosterkoek?

Calories: 1449, Carbs: 204 grams, Fat: grams, Protein: 70.8 grams, Sugar: 26.7 grams, Salt: 2176 grams

How do I prepare KWV’s Spicy Beef & Homemade Roosterkoek?

ROOSTERKOEK DOUGH: In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the roosterkoek mix in a separate bowl and 5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes. TASTE THE TRADITION: Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef! SIDE SALAD: In a salad bowl, toss together the remaining green leaves, the cucumber half-moons, the remaining pickled onion, a drizzle of olive oil, and seasoning. FILL WITH FLAVOUR: Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled onions, ½ the rinsed green leaves, the chimichurri sauce, and the sliced chilli (to taste). BUTTER-BASTED STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. RISE AND SHINE: Once risen, punch the dough down and shape it into 4 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes. PICKLED ONION: Preheat the oven to 220°C. In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.

What should be prepared from my kitchen to make KWV’s Spicy Beef & Homemade Roosterkoek?

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

KWV’s Spicy Beef & Homemade Roosterkoek

What’s more South African than making braai-inspired bread? This classic gets a culinary upgrade with NOMU Roast Rub-spiced beef slices, fresh greens, pickled onion, a spicy hit of fresh chilli and chimichurri sauce. This becomes the fulfilling filling for freshly made, homemade, hot-out-of-the-oven roosterkoek.

KWV’s Spicy Beef & Homemade Roosterkoek

with pickled onion & green leaves

Hands on Time: 40 - 60 minutes

Overall Time: 50 - 70 minutes

Download the Recipe for 2

Ingredients:

Beef
Cake Flour
Cucumber
Free-Range Beef Rump
Fresh Chilli
Fresh Chillies
Green Leaves
Instant Yeast
NOMU Roast Rub
Onion
Onions
Pesto Princess Chimichurri Sauce
Roosterkoek Mix
White Wine Vinegar

From your kitchen:

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

Photo of KWV’s Spicy Beef & Homemade Roosterkoek

Serves 1

PICKLED ONION
Preheat the oven to 220°C. In a bowl, combine the vinegar, 5ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ROOSTERKOEK DOUGH
In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the roosterkoek mix in a separate bowl and 2.5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.
RISE AND SHINE
Once risen, punch the dough down and shape it into 2 small flat rounds or ovals. Place them onto a lightly floured baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FILL WITH FLAVOUR
Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled onions, ½ the rinsed green leaves, the chimichurri sauce, and the sliced chilli (to taste).
SIDE SALAD
In a salad bowl, toss together the remaining green leaves, the cucumber half-moons, the remaining pickled onion, a drizzle of olive oil, and seasoning.
TASTE THE TRADITION
Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!

White Wine Vinegar - 20ml
Onion - 1
NOMU Roast Rub - 10ml
Cake Flour - 10ml
Roosterkoek Mix - 250ml
Instant Yeast - 1 unit
Free-range Beef Rump - 160g
Green Leaves - 20g
Pesto Princess Chimichurri Sauce - 40ml
Fresh Chilli - 1
Cucumber - 50g

Download the Recipe

Serves 2

PICKLED ONION
Preheat the oven to 220°C. In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ROOSTERKOEK DOUGH
In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the roosterkoek mix in a separate bowl and 5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.
RISE AND SHINE
Once risen, punch the dough down and shape it into 4 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FILL WITH FLAVOUR
Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled onions, ½ the rinsed green leaves, the chimichurri sauce, and the sliced chilli (to taste).
SIDE SALAD
In a salad bowl, toss together the remaining green leaves, the cucumber half-moons, the remaining pickled onion, a drizzle of olive oil, and seasoning.
TASTE THE TRADITION
Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!

White Wine Vinegar - 40ml
Onion - 1
NOMU Roast Rub - 20ml
Cake Flour - 20ml
Roosterkoek Mix - 500ml
Instant Yeast - 1 unit
Free-range Beef Rump - 320g
Green Leaves - 40g
Pesto Princess Chimichurri Sauce - 80ml
Fresh Chilli - 1
Cucumber - 100g

Download the Recipe

Serves 3

PICKLED ONION
Preheat the oven to 220°C. In a bowl, combine the vinegar, 15ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ROOSTERKOEK DOUGH
In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the roosterkoek mix in a separate bowl and 7.5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.
RISE AND SHINE
Once risen, punch the dough down and shape it into 6 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FILL WITH FLAVOUR
Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled onions, ½ the rinsed green leaves, the chimichurri sauce, and the sliced chilli (to taste).
SIDE SALAD
In a salad bowl, toss together the remaining green leaves, the cucumber half-moons, the remaining pickled onion, a drizzle of olive oil, and seasoning.
TASTE THE TRADITION
Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!

White Wine Vinegar - 60ml
Onions - 2
NOMU Roast Rub - 30ml
Cake Flour - 30ml
Roosterkoek Mix - 750ml
Instant Yeast - 1 unit
Free-range Beef Rump - 480g
Green Leaves - 60g
Pesto Princess Chimichurri Sauce - 125ml
Fresh Chillies - 2
Cucumber - 150g

Download the Recipe

Serves 4

PICKLED ONION
Preheat the oven to 220°C. In a bowl, combine the vinegar, 20ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ROOSTERKOEK DOUGH
In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the roosterkoek mix in a separate bowl and 10ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.
RISE AND SHINE
Once risen, punch the dough down and shape it into 8 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FILL WITH FLAVOUR
Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled onions, ½ the rinsed green leaves, the chimichurri sauce, and the sliced chilli (to taste).
SIDE SALAD
In a salad bowl, toss together the remaining green leaves, the cucumber half-moons, the remaining pickled onion, a drizzle of olive oil, and seasoning.
TASTE THE TRADITION
Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!