Gourmet Boerie Rolls on Roosterkoek with Chakalaka Relish

By Drum Digital
07 November 2014

Spice up the regular old hot dog with this homemade relish!

Spice up the regular old hot dog with this homemade relish!

For the roosterkoek you’ll need:

10 g active dry yeast

2 cups lukewarm water

4–5 cups cake flour

1 tsp. salt

Sprinkle the yeast over the lukewarm water and stir until dissolved. In a large mixing bowl, combine 4 cups flour and the salt. Make a well in the middle. Pour the liquid into the well and, using the back of a wooden spoon, stir together until dough forms. If the dough is very wet, add more flour until the desired consistency is reached. Turn out onto a well-floured surface and knead for 8–10 min., adding more flour as needed, until the dough is smooth and elastic. Place the dough in a large, oiled bowl and cover with cling film. Allow rising in a warm place for 1–2 hrs until it doubles in volume. Divide the dough into 6–8 pieces. On a floured surface, form the dough into hotdog-shaped buns and place on a barbecue grid. First use medium-hot coals to form a crust on both sides, then cook slowly over cooler coals, turning regularly until cooked through (about 20–25 min., depending on the heat of the coals – the bread should sound hollow when tapped). You can also do the second stage in an oven preheated to 180 °C.

Tip: Buy a 1 kg bag of bread dough from your baker to save time and follow the rest of the recipe instructions.

For the chakalaka relish you’ll need: 

2 onions; cut into rings

2 tbsp. vegetable oil

1 tsp. strong curry powder

4 cloves garlic; sliced

1 red chilli; finely sliced

1 punnet cocktail tomatoes; halved

3 tbsp. tomato paste

Pinch of sugar

2 carrots; peeled and roughly grated

Salt and pepper; to season

5 sprigs fresh coriander; chopped

Water

In a saucepan set over moderate heat, caramelise the onions in the oil. Add the curry powder, garlic and chilli. Stir for about 1 min. for the flavours to develop. Add the tomatoes, the paste and the sugar. Season with salt and pepper. Add a little water when needed. It needs to be saucy but not too runny. Add the carrots and stir until the carrots are bright orange but still firm. Remove from the heat and add the coriander. Assemble the roosterkoek by slicing the hot roll in half, topping it with chakalaka and freshly barbecued Championship boerewors. Sprinkle with seasoned salt (optional) and serve.

For this and other recipes, visit Checkers.

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