This special recipe was developed by a regional meat market manager, Koos van Dyk from Polokwane. After a five-month process with three elimination rounds and 55 000 pieces of boerewors on show, van Dyk’s recipe impressed the panel of expert-food judges. Congratulations man! His recipe is the 2014 Championship Boerewors, exclusive to Shoprite and Checkers, and has a seal of approval by the SA Chefs Academy (SACA). You can read up more about the competition here.
I was fortunate enough to be provided with a generous braai package, comprising Championship Boerewors, charcoal, firelighters, Coca Cola, Simba chips and tomato sauce. With so much food to share and Teri Robberts aka Gazelle leaving the country soon for the Blood and Thunder Roller Derby World Cup in Texas, I invited my roller derby team mates, the Storm Riders of the Cape Town Rollergirls, over for some Championship Boerewors dim sum starters, followed by a Championship Boerewors braai.
On the menu for appetisers:
Championship Boerewors Shui mai (pronounced shauw mai) with a julienne ginger, sesame oil and rice vinegar dip. Dim sum, by the way, means desserts in Cantonese, and the term is a collective noun for all ‘little eats’, including shui mai. These little guys are folded in a specific way, and you can find the won ton wrappers in any Asian supermarket (it’s easier to buy the wrappers since they’re so accessible). I made used Championship Boerewors mince, shredded cabbage and leek as filling and placed it into won ton wrappers. Find the recipe here.
- Championship Boerewors Shui Mai
- Taiwanese Cucumber Salad
For the Braai:
- White sesame, cabbage and caramelised onion coleslaw
- Mixed salad with a dressing Hanzo Steal found on her family camping missions earlier.
- Championship Boerwors roll with soy, sesame and rice vinegar reduction for the rolls
Usually minced meat for dim sum is made from pork and has just the right percentage of fat to create the soupy bits inside the wrapper, but the beef Championship Boerewors did the trick just as well. The kitchen smelled heavenly while the dim sum was cooking away in the bamboo steamers and we could almost taste the fragrant hint of earthy spices.
The shui mai came out perfectly and we made the rest of the Championship Boerewors into boerewors rolls – but my team mate Gazelle raved about the dipping sauce we used with the dim sum so much that I made a sesame oil, rice vinegar, soya sauce, ginger and sugar reduction for the boerwors rolls. With the above white sesame and cabbage coleslaw, we had a lovely fusion meal.
Thank you to Checkers and Mad Advertising for providing me with this package.