Roosterkoek Chicken Burger
Bread flour – 3 cups
Brown sugar – 60ml
Cinnamon – 1 tsp
Salt – 1 tsp
Olive oil – 30ml
Lukewarm water – 1 1/2 cups
Dry yeast – 10g
Make a fire using coal or wood
In a medium mixing bowl, sieve all dry ingredients except your yeast then mix till combined and make a hole in the center of your flour mixture
In a separate bowl, mix together your water, yeast and olive oil. Stir till combined and pour into the flour hole.
Using a spatula, start mixing the flour into the water mixture by starting from the sides and into the middle.
Lightly flour your work station and pour out your dough and knead into a smooth dough (use the back of your palms for kneading)
Transfer the dough into a greased mixing bowl and cover with a plastic wrap or a large drying cloth, ensuring no air is coming inside the bowl.
Proofing method (allow the dough to double in size by leaving it in the sun or a warm place)
Lightly flour your work station and knead your dough again after it has proofed. Measure out your dough into 120g and shape then transfer into a lightly floured baking tray. Cover your shaped dough with a large drying cloth and allow to proof.
Before baking your roosterkoek, make sure your fire is not too high and not too low. Bake your roosterkoek for about 10 – 12mins on each by turning it continuously.
Allow to cool (best served warm)
Filling your roosterkoek
Butterflied chicken breast marinated in olive oil, paprika, salt and pepper. Flame grilled for about 6mins on each side finished of with a squeeze of lemon juice. (Make sure it’s cooked but still juicy)
Fried streaky bacon
Handful sliced mushrooms fried with sliced onions and crushed garlic then add cream, grated cheddar cheese, salty and pepper (allow to cook till reduced and saucy)
Sunnyside up fried egg (white is cooked but the yolk is runny)
Cream cheese spread – finely chopped gherkins mixed into the cream cheese then add salt and pepper for taste
Fresh rocket drizzled with olive oil
Thin slices of tomato finished off with salt and Parton each side
Assembling of the roosterkoek sandwich
Slice your roosterkoek horizontally and spread the cream cheese spread on both the halves
Put the rocket on the bottom half of the roosterkoek then add your tomato slices ( 3 per serving), chicken breast, streaky bacon (3 per serving), mushroom sauce, egg and close with the top half off the roosterkoek.
Garnish with rocket and sautéed cherry tomatoes