Wild Venison & Pork Boerewors, Haricot Bean Cassoulet, Peperonata, Saffron Aioli
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Feeds Four People.
Ingredients
Venison and Pork Boerewors (add it to your basket by clicking HERE).
200g soaked Haricot Beans
For the peperonata
1l Boerewors Poaching Liquid stock
2 Yellow peppers sliced
2 Red peppers sliced
2 Shallots sliced
2 Cloves of garlic, sliced 2mm thick
50ml White Wine
1 Small tin of chopped tomatoes
20g Capers (drained and fried)
Chopped Spring Onion
30g toasted flaked almonds
For the Saffron Aioli
3 Egg yolks
10ml Roasted garlic
1g Saffron
10ml Cider vinegar
1 Red chili
5g Sweet paprika
300ml Rapeseed oil.
Method
Poach the boerewors in 2lt of water for 1 hour. Keep the water on the boil and remove the boerewors. Leave the boerewors to rest while you reduce the poaching liquid.
Preheat your oven to 180°c.
For the peperonata, cook the shallots in rapeseed oil on medium heat until translucent. Then add the garlic and turn up the heat, cook until golden. This adds sweetness for balance in the peperonata. Next, add the White Wine and cook for 5 minutes. Add the boerewors stock, tinned tomatoes and haricot beans; Cook until reduced by half before adding the peppers. Cook for a further 5 minutes and season to taste. Suppose it needs more bite to it; add vinegar and sugar.
Make the saffron aioli by first whizzing all the ingredients apart from the oil with a Kitchen Aid. Once combined, drizzle the oil in slowly with the motor running to create an emulsion.
Cut the boerewors into pieces. Then in a hot pan, flash fry them till they are caramelised. Then move your beautifully brown boerewors to the oven for 8 minutes at 180°c.
Plate the dish in a shallow, wide bowl. With the warm peperonata on the bottom, add the crispy sausages, and then the almonds and spring onions. Serve this dish with your homemade aioli.
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