Buffet Olives - Boerewors, pepper and olive oven bake - The largest Table Olive producer in South Africa

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Boerewors, pepper and olive oven bake

Aspiring Chef: Martin Jewell

INGREDIENTS

METHOD

In a oven roasting pan add 1 chopped onion, 6 chopped tomotaoes, 1 chopped red pepper, 1 chopped yellow pepper, 1 tablespoon tomato paste, 3 tablespoons olive oil. Slice 500g boerewors in short pieces and place on top of vegetables. Sprinkle over 5ml paprika, salt and pepper. Roast in a 200° preheated oven for 30 min until wors cooked. Remove from oven, drain 1 packet Buffet Olives with pimento, slice in half and sprinkle over with a handful of chopped chives.

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INGREDIENTS

METHOD

In a oven roasting pan add 1 chopped onion, 6 chopped tomotaoes, 1 chopped red pepper, 1 chopped yellow pepper, 1 tablespoon tomato paste, 3 tablespoons olive oil. Slice 500g boerewors in short pieces and place on top of vegetables. Sprinkle over 5ml paprika, salt and pepper. Roast in a 200° preheated oven for 30 min until wors cooked. Remove from oven, drain 1 packet Buffet Olives with pimento, slice in half and sprinkle over with a handful of chopped chives.