Homemade gourmet roosterkoek straight off the coals with Rhodes new Boerewors Relish.
Ingredients
- 500 ml (2 C) cake flour
- 5 ml (1 t) salt
- 5 ml (1 t) sugar
- 10 g packet instant yeast
- 250 ml (1 C) warm water
- To serve: 8 pieces of boerewors, braaied or grilled
- 250 ml (1 cup) grated cheddar cheese
- Rhodes Quality Boerewors Relish, heated
Method
- Sieve the flour into a large bowl.
- Add the salt, sugar and instant yeast and stir to mix.
- Slowly add enough of the water to bring the mixture together into a dough.
- The dough should be soft but not sticky.
- Knead the dough for a few minutes by hand.
- Form the dough into a ball and place in a bowl.
- Cover the dough with a damp cloth and leave in a warm place until doubled in size.
- Knead the dough back into a ball and divided evenly into 8 pieces.
- Flatten out each piece of dough into a square.
- Place the roosterkoek squares on a tray lined with baking paper and leave to rise again until double in size.
- Cook the roosterkoek on a grid over medium heat coals, turning occasionally until cooked through.
- Serve hot filled with the boerewors, cheddar cheese and the Rhodes Quality Braai Relish.
Cooking Tip
When cooked, the roosterkoek will sound hollow when tapped.
Servings
Makes 8