Ingredients:
- 1 packet Hellbent Chakalaka Boerewors
- 2 large onions sliced
- 2 cloves garlic sliced thinly
- 1 heaped teaspoon grainy mustard
- 1 heaped teaspoon of cracked black peppercorns
- ½ pint beef stock
- Generous glug of Copelands distillery whiskey
- 250ml double cream
- 1 tub Mash direct champ or colcannon
- 1 Packet Mash direct beer battered onions rings
Method:
In a large frying pan, drizzle a little oil and place on a medium heat.
Place the Boerewors into the pan and brown on both sides, then transfer to a baking sheet and place in a medium heat oven to finish cooking, along with the mash direct battered onion rings.
Keep the pan on the heat and add the onions and garlic, cook until soft, then add the grainy mustard and cracked black peppercorns.
Add the beef stock and turn the heat up high, when the liquid has reduced by half add the double cream and reduce to a sauce consistency.
Carefully add the Copelands distillery whiskey, stir in and remove from the heat.
Heat your champ, divide between 2 plates top with the cooked Boerewors, coat in the whiskey sauce and top with the crispy beer battered onion rings.
Please note, the student chef has chosen to use particular brands however the recipe can be made using any brand of ingredients.
