AGRIPULSE – NORTH WEST – Nobody needs to tell anyone from the SA farming community how to prepare a wonderful meal – these people are quite used to cattle, sheep, fresh produce and everything nice, so most definitely forget about fast food. But make no mistake – though exceptions are rare, it is not totally unheard of. It is old hat that people with the earth in their veins are known for the good appetites.
This week in our Tambuti Kitchen we introduce a couple who treated us to one of these exceptions – wonderful Wagyu and halloumi burgers with an avocado salad on the side. Our hosts are Marna and Arno Kotze of Rustenburg in North West – two young people who know their way around the kitchen. So here goes. (Enough for eight people).
Wagyu and halloumi burgers.
Ingredients:
8 x Wagyu Beef patties
8 x Smoked Halloumi patties
8 x Burger buns
Rocket
Gouda/Cheddar slices
Sweet & Smokey BBQ Sauce (Woolworths)
B-Well Canola Mayo Thick & Creamy
Hickory Liquid Smoke Extract
5 x Red onions
4 tsp brown sugar
Balsamic reduction - Glaze
Olive oil
Method:
Cut the red onions in very fin strips and fry slowly in olive oil and a spot of salt for 30 min. Increase heat and ad brown sugar and balsamic reduction until caramelized and remove from heat. Dish a touch of B-Well Mayo into a small bowl and add 6/7 drops of Hickory Liquid Smoke Extract, stir well and taste. Not too much Smoke Extract though, it could easily go bitter.
Fry Wagyu patties on stove in pan or open fire on high heat – make sure to add a touch of salt and pepper for extra taste. Halloumi slices are very easy – fry no more than 3 min on each side. It is a good idea to toast at least one of the burger halves slightly for more crunchiness. Now pack your burger:
Spread with B-Well with Smoke Extract mix on buns. Add rocket, the Wagyu patties and a slice of Gouda/Cheddar cheese. Then add the halloumi slices and caramelized onions. Pour a little Sweet & Smokey BBQ Sauce on top half of bun and close.
Avocado salad
4 x avos (peeled and cut in halves)
Basil Yoghurt sauce
16 strawberries
Feta cheese cut in eight smallish strips
Balsamic Reduction
Balsamic Sauce:
1 packet Basil leafs
1 garlic clove
Juice of half a lemon
1 spn Olive oil
4 big spns Double Thick Plain Yoghurt
Salt & pepper
Mix the above in mixer and voila!
Metode:
Pour a spot of lemon juice over avocado to prevent it from turning brown and add salt & pepper. Fill Avo with Basil yoghurt sauce. Cut two strawberries for each half avo and add one strip of feta cheese. Pour over balsamic reduction and enjoy!
