Nederburg Baronne is a wine enjoyed by a lot of people from various backgrounds. I can’t tell you how many times I’ve heard someone say “Baronne is my favourite wine”. Because of that I wanted a recipe that is cross-cultural and appeals to all South Africans.
Last year I worked on a boerewors project and got to taste a lot of it. When it came to pairing Nederburg wines with recipes, an idea to work on a recipe with boerewors just came naturally. The recipe is inspired by meatballs but when I made them using boerewors I didn’t want to take away the characteristic taste by adding other ingredients to the balls. Breadcrumbs were enough to just hold them together. Basil adds an interesting flavour to the recipe without deflecting from the taste of boerewors.
The best thing about the recipe is that it can be served with mashed potatoes, pasta or even pap. Go ahead and pour yourself a glass of this classic red, Nederburg Baronne 2013, to go with your meal. Spoil your guests!
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Boerewors balls with tomato and basil sauce, paired with Nederburg Baronne 2013
+/- 450g boerewors, removed from casing
45ml (3 Tbsp) fine breadcrumbs
15ml (1 Tbsp) canola or olive oil
3 spring onions, chopped
2 garlic cloves, chopped
½ red, yellow or green pepper, chopped
1 red chilli, seeds removed and chopped
3 tomatoes, peeled and diced
45ml (3 Tbsp) tomato paste
30ml (2 Tbsp) sweet and sour sauce
15ml (1 Tbsp) chutney
15ml (1 Tbsp) red wine vinegar
30ml (2 Tbsp) sour cream
1 chicken stock cube, crumbled
Handful fresh basil, chopped
2.5ml (½ tsp) dried mixed herbs
400ml (1 can) red kidney beans, drained
Salt and pepper, to taste
- Preheat the oven to 180°C.
- In a bowl, combine the boerewors and breadcrumbs. Form balls and place them on a greased baking tray.
- Bake for 10 to 12 minutes. Remove from the oven and set aside.
- In a medium sized saucepan, heat the oil on the stove and sauté the onion, garlic, pepper and chilli for approximately 2 minutes.
- Add the tomatoes, tomato paste, sweet and sour sauce, chutney, red wine vinegar and sour cream.
- Stir and cook for another 2 minutes.
- Add the stock cube, fresh basil, dried herbs and beans. Add water if necessary. Stir and cook for 2 minutes.
- Gently add the boerewors balls and adjust the seasoning according to your preference.
- Remove from the heat and serve on a bed of mashed potatoes, pap or spaghetti.
- Enjoy with Nederburg Baronne.
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