Mielie roosterkoek

Recipe from: 22 September 2015
braai recipes, bread

Ingredients 22
Servings 1
Minutes 20 min + Standing time

Ingredients

Serving Change
  • ROOSTERKOEK:
  • 4
    cup
    bread flour
  • 1
    packet instant yeast
  • 1
    tsp
    salt
  • 1
    cup
    lukewarm water
  • a big handful parsley or basil, finely chopped
  • 12
    sundried tomatoes, finely chopped
  • 2
    handful
    grated cheddar
  • 1/2
    cup
    whole-kernel mielies
  • MUSTARD SAUCE:
  • 1
    cup
    milk
  • 1
    Tbs
    cornflour
  • 2
    Tbs
    water
  • 2
    handfuls grated cheddar
  • pinch of cayenne pepper
  • 1
    Tbs
    coarse mustard
  • salt, to taste
  • SAUSAGE:
  • 3
    Tbs
    honey
  • 6
    Tbs
    soya sauce
  • 1/2
    tsp
    crushed garlic
  • 500
    g
    chicken or pork sausage
 

Method

20 min + Standing time
 

Roosterkoek:
Combine the flour, yeast and salt in a bowl. Add the lukewarm water. Knead for 10 minutes and set aside in a covered dish until the dough has doubled in volume. Knock back the dough and divide into 8 flat rolls.

Combine the rest of the ingredients and divide the mixture between the dough circles. Fold the dough around the filling to form a flat roosterkoek.

Set aside under a cloth to rise for 20 minutes. Braai over hot coals until golden brown.

Mustard sauce :

Bring the milk to a boil in a potjie. Mix the cornflour with the water into a smooth paste. Stir it through the milk. Keep stirring until the mixture thickens. (Add more cornflour paste if you prefer a thicker sauce.)

Lower the heat and add the cheese, cayenne pepper and mustard. Remove from the heat. Season to taste.

Sausage :

Combine the honey, soya sauce and garlic. Drizzle the mixture over the sausage. Fry in a pan or braai over hot coals until cooked.

Remove from the heat and cut into pieces. Serve with the hot roosterkoek and the mustard sauce.

Recipe reprinted with permission of Go! Magazine
Image by: Myburgh du Plessis
Text by: Aletta Lintvelt

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Read more on: braai recipes  |  bread
 

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