BOEREWORS AND GARLIC BUCHU BRAID

Traditional South African boerewors meat with garlic buchu and sweet apple encased in a puff pastry braid served with an aromatic herb aioli.

SERVES 4

DIFFICULTY: MODERATE

PREPARATION TIME: 3 HOURS

COOKING TIME: 45 MINUTES

RECIPE DEVELOPED BY:

Jordan Farrell – ICA 3rd-year student, specialising in Media Communication

STYLING & PHOTOGRAPHY:

Jordan Farrell – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Caitlin Böck – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Lammershoek Mysteries Pinotage 2020

FILLING

½ (100g) onion, diced
30ml (2 tbsp) garlic, minced
30ml (2 tbsp) garlic buchu
10ml (2 tsp) rosemary
400g boerewors, meat removed from casing
60ml (¼ cup/ 100g) feta cheese
2 (200g) apples, grated
2 large eggs, whisked

BRAID

400g puff pastry, thawed
½ large egg, whisked

TO SERVE

10ml (2 tsp/ 5g) parsley, finely chopped
125ml (½ cup) mayonnaise

For the filling, sauté half of the diced onions, minced garlic, half of the garlic buchu and rosemary in a splash of oil in a frying pan on low heat for 10 minutes until softened.
Combine the boerewors meat with the remaining raw onions, feta, apple, sauteed onions, remaining buchu and eggs.
Preheat the oven to 180°C and line a baking tray with baking paper.
For the braid, roll out the thawed pastry slightly and place the boerewors mixture in a log shape down the centre, making sure it is compact and leaving a 2cm border at the top and bottom.
Leaving a 2cm border around the filling as well, cut strips on either side of the pastry and remove every alternating strip. Ensure the pastry strips are long enough to fold over to the other side.
Start the braid at the top by crossing one strip over the filling to the other side and press down to secure. Continue this pattern crossing alternating strips over one another, ultimately encasing the meaty filling.
Finally, seal the top and bottom of the braid by connecting the exposed pieces of dough to the braid so that the filling is completely encased on the sides.
Brush the pastry with the whisked egg, place on the lined tray and bake for 30-45 minutes until golden and crisp.
To serve, garnish the braid with chopped parsley and serve with the mayonnaise on the side.

TIP: To test the seasoning of the filling, cook a spoonful of filling in a pan before assembling the braid.

WINE PAIRING: Lammershoek Mysteries Pinotage 2020

This recipe was adapted from a family favourite. Traditionally made with pork and sage, this truly South African variation utilizes indigenous garlic buchu in both the filling and the creamy dip.

There are 140 species in the buchu family commonly found in the southern part of Africa. This version of buchu has a garlic aroma and a robust, earthy flavour similar to rosemary and is a rich source of antioxidants. It provided the ideal depth of flavour to pair with traditional South African boerewors in a customary combination of meat and aromatic spices for a gamier, wilder taste. Adding apple to the filling provides a hint of sweetness and the buchu flavour is highlighted by the herby buchu aioli.

This recipe is a great way to utilize cheaper cuts of tough meat that can be minced and used in the filling, making it affordable whilst maintaining a depth of flavour.

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