BOERIE BUNNY CHOW
Boerewors bunny chows with tomato and chilli onion relish.
- boerewors (800 g to 1 kg – depending if you are feeding boys or girls)
- 6 crispy rolls (we used Italian rolls)
- 2 x 410 g cans chopped tomatoes
- 1 can beans of your choice
- 3 big brown onions
- Mrs Ball’s Hot chutney
- fresh garlic
- fresh chilli or dried chili
- beef stock
- cooking- or olive oil
- salt and pepper
You can grill, braai or pan fry your boerewors until nearly cooked.
Chop into bite size bits and keep aside.
Slice the heads off the rolls and dig out the -breadiness- inside so that you have a shell.
Brush with olive oil or cooking oil inside and outside.
Chop onion coarsely, fry in hot pan in oil until translucent.
Add one fresh chili (with seeds if you like it hot/ without seeds if you like it mild) or add half teaspoon of dried chili and fry.
Add a chopped clove of garlic and fry with the onion.
Sprinkle a tablespoon of beef stock on top and mix into the onion mixture.
Add the cans of chopped tomatoes, the can of beans, a good slug of Mrs Ball’s Hot chutney and Worcester sauce, some water and let it simmer.
Add salt and black pepper to taste. Add a dash of sugar.
Simmer until nice and thick -if you want it more spicy add some Mrs Ball’s Chilli.
Heat your oven to 180ºC.
Add cooked boerewors to tomato relish and heat through.
Scoop the mixture into the roll-shells, put the bread lid back on and bake for about 5 minutes until they are nice and crispy.
Recipe posted by Pieta van der Walt
Photo: Pieta van der Walt