Les da Chef makes ‘cheffy’ kota
These kota by Les da Chef - aka Lesego Semenya - are a vibe. He’s given them a slight ‘cheffy’ spin and we are very much on board.
Cheffy kota
Recipe by Lesego Semenya
Serves 8 kotas/1 kota per person
Preparation: 60 minutes
Cooking: 30 minutes
Ingredients:
- 2 x 700 g white bread loaves, quartered
- 410 g tin of Woolworths Tomato & Onion braai relish
- 2 T peppadews, sliced
- 200 g punnet Woolworths Rosa Tomatoes
- 2 sweet red peppers
- 3 T Woolworths Jalapeño Atchar
- 3 T Woolworths Mango Atchar
- 3 Woolworths medium everyday potatoes, unpeeled
- Oil, for deep-frying
- Sea salt and freshly ground black pepper, to taste
- 8 smoked Russian sausages (or sausage of your choice)
- 2 x 150 g Woolworths Sliced Mature Cheddar Cheese
- 2 T butter
- 25 g Woolworths Microgreens
Method:
- Remove the inside of the bread and toast the bread (the soft inner part and the crust) in the oven at 180°C for 5–10 minutes.
- Simmer the braai relish, Peppadews and tomatoes in a pan over a medium heat for 10–15 minutes, or until thickened. Add the peppers towards the end of the cooking time with 3-4 minutes to go in the cooking process.
- Mix the atchars and set aside.
- Slice the potatoes into fingers (the thicker, the better) and heat the oil to 180°C. Deep-fry the potatoes until golden, then drain on kitchen paper and toss in salt and pepper.
- Roast the sausages in the oven until the skin is crispy. Slice each one lengthways after roasting.
- To assemble the kota, start with one sheet of cheese on the bottom of each loaf. Follow with a layer of hot chips, top with the sausage, sauce, more cheese and finally the atchar. Add a small handful of microgreens. Use the bread that you cut out to make a “lid” on the kota just before serving.
Not into DIY?