Wilna Dorfling
Vanaand Worsjuweel gemaak, dis heerlik ek het i.p.v. boerewors 'PORK SAUSAGES" gebruik. Dit was heerlik.
It is not common to use wors in a casserole dish, but this worsjuweel casserole proves that it can be done.
Flavoursome, and very satisfying.
Serves 4
500 g raw boerewors
1 tin (410 gram) apricot halves in juice
1 onion
1 green pepper
1 cup (200 g) raw rice
2 tablespoons oil
2 teaspoons mild curry powder
½ teaspoon turmeric
2 cups boiling water
2 tablespoons chutney
½ teaspoon salt
Pinch of pepper
Set oven to 180°C.
Chop onion and green pepper.
Sauté the onion and green pepper in the oil until the onion softens.
Push onion and green pepper to one side in pan. Add the curry powder and turmeric and allow to release its flavour before mixing with onion and green pepper. Take care not to let anything burn.
Add boiling water, chutney, salt and pepper and allow to boil for 2 minutes.
Cut the sausage in bite-size pieces and place in a 2-litre casserole dish.
Sprinkle rice over.
Spread the onion mixture over the sausage and rice.
Scatter the apricot halves over the dish and add the apricot juice.
Place the lid on the casserole and bake the dish in the preheated oven for 1½ to 2 hours at 180°C.
Stir gently and serve warm.
Vanaand Worsjuweel gemaak, dis heerlik ek het i.p.v. boerewors 'PORK SAUSAGES" gebruik. Dit was heerlik.
It is not common to use wors in a casserole dish, but this worsjuweel casserole proves that it can be done.
Flavoursome, and very satisfying.
Serves 4
500 g raw boerewors
1 tin (410 gram) apricot halves in juice
1 onion
1 green pepper
1 cup (200 g) raw rice
2 tablespoons oil
2 teaspoons mild curry powder
½ teaspoon turmeric
2 cups boiling water
2 tablespoons chutney
½ teaspoon salt
Pinch of pepper
Set oven to 180°C.
Chop onion and green pepper.
Sauté the onion and green pepper in the oil until the onion softens.
Push onion and green pepper to one side in pan. Add the curry powder and turmeric and allow to release its flavour before mixing with onion and green pepper. Take care not to let anything burn.
Add boiling water, chutney, salt and pepper and allow to boil for 2 minutes.
Cut the sausage in bite-size pieces and place in a 2-litre casserole dish.
Sprinkle rice over.
Spread the onion mixture over the sausage and rice.
Scatter the apricot halves over the dish and add the apricot juice.
Place the lid on the casserole and bake the dish in the preheated oven for 1½ to 2 hours at 180°C.
Stir gently and serve warm.
Flavoursome, and very satisfying.
Serves 4
500 g raw boerewors
1 tin (410 gram) apricot halves in juice
1 onion
1 green pepper
1 cup (200 g) raw rice
2 tablespoons oil
2 teaspoons mild curry powder
½ teaspoon turmeric
2 cups boiling water
2 tablespoons chutney
½ teaspoon salt
Pinch of pepper
Set oven to 180°C.
Chop onion and green pepper.
Sauté the onion and green pepper in the oil until the onion softens.
Push onion and green pepper to one side in pan. Add the curry powder and turmeric and allow to release its flavour before mixing with onion and green pepper. Take care not to let anything burn.
Add boiling water, chutney, salt and pepper and allow to boil for 2 minutes.
Cut the sausage in bite-size pieces and place in a 2-litre casserole dish.
Sprinkle rice over.
Spread the onion mixture over the sausage and rice.
Scatter the apricot halves over the dish and add the apricot juice.
Place the lid on the casserole and bake the dish in the preheated oven for 1½ to 2 hours at 180°C.
Stir gently and serve warm.
