Boerewors stir-fry

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Serve with a sprinkling of herbs such as pea shoots, coriander or flat-leaf parsley.

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

about 500g boerewors

2 large leeks, chopped

3 medium carrots, julienned

3 stalks celery, chopped

250ml chopped cabbage leaves

45ml tomato sauce

1 tin chopped tomatoes

15ml butter

1 cauliflower, finely chopped

• nutmeg

1. Carefully remove the skin of the boerewors and cut the meat into bite-size pieces. Roll each piece into a ball and fry slowly in a non-stick pan – add a little oil if necessary.

2. Once the meat has browned nicely, add the vegetables and cook until glossy. Add the tomato sauce and cook for a minute. Finally, stir in the chopped tomatoes, season with salt and pepper and cook with the lid on for about 10 minutes.

3. Meanwhile, heat the butter in a second frying pan and fry the cauliflower until it starts to colour and is cooked but not mushy. Season with salt, pepper and nutmeg. Spoon the stir-fry onto the cauliflower and serve with a sprinkling of herbs such as pea shoots, coriander or flat-leaf parsley.

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