The best bacon and banana boeries!
Thick Boerewors, 150g links, Oil, 3 medium onions - sliced , Salt, 12 strips straky bacon, 3 bananas, 6 buns, Mayo, Pickled Jalapeños
- Switch your Weber Genesis to low heat with the flat top attachment.
- Use a table spoon oil to oil the grill. Start by grilling the Boerewors, turn to prevent burning.
- Add the sliced onion to the grill, season with pinch of salt
- Place the bacon on the grill, leave a little space for the Banana
- Close the lid of the grill, leave for 5 minutes, stirring to onions, turning the wors and bacon every now and then.
- Peel and split the bananas, cut the rolls open, from the top.
- For the last 2 mintutes of cooking, grill the bananas to caramelise
- Give each roll a smear of mayo, place the boerewors in the bun followed by the banana and bacon. Finish with the pickled Jalapeños.
Lekker Eet!
As a chef, Bertus advocates believing in what you do, as well as having faith and confidence in your produce. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded. He sees his work as an important responsibility – to express South African heritage, and creatively tell the stories of our history, our people and our food. His restaurants have been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, his establishments have grown into a family of restaurants that now includes Chorus, Eike, Kantien, Spek & Bone, Geuwels, Clara’s Barn and De Vrije Burger.
Visit www.bertusbasson.com for more information.
