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PostPosted: Mon Jun 01, 2020 1:40 pm 
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George-born British and Irish Lions, Ireland, and Munster loose forward, CJ Stander, has been appointed by Hellbent, the Northern Ireland producer of South African boerewors, as the company’s brand ambassador.

The appointment of Stander was announced by Louis Ludik, the managing director of Belfast-based Hellbent which has just been listed by Aldi Ireland supermarkets to supply 142 stores across the country.

“We were delighted when such a prominent and respected sportsman on the island of Ireland and the UK agreed to help us to promote our original products especially in the Republic of Ireland,” said Ludik.

Ludik formed Hellbent with Schalk van der Merwe, another South African rugby star, in 2018.

Hellbent uses prime beef from Northern Ireland farms in its coiled sausages, meatballs and spicy burgers.

Ludik said: “CJ grew up on a sheep farm in South Africa and has vast experience of boerewors and the other meat products that we are now making in Northern Ireland and have been marketing extensively here for over the past year.”

Stander, commenting on his appointment, added: “They have created sausages, burgers and meatballs on a par with the very best available in South Africa in terms quality, taste and texture. It would be tremendous to be able to introduce the products in South Africa.”

Stander, 30, played 16 Super Rugby matches for the Bulls before heading to Ireland where he has represented his adopted country in 41 Tests. He's also played 141 matches for Munster and has a single British & Irish Lions cap to his name.

Ludik, 33, a fullback predominantly, played 36 and 48 Super Rugby matches for the Lions and Sharks, respectively, before making the move to Ulster via a season in France with Agen.

Van der Merwe, 29, after something of a journeyman career with stints at the Cheetahs, Griffons, Lions, Montpellier, Southern Kings and Ulster, has finally made a lasting impression off the field in the boerewors industry.

The boerewors, which uses prime Irish beef and authentic South African farmhouse seasoning, has been a hit among customers with reports of South African expats in particular making a beeline for the meat section once Aldi's reopened following the Covid-19 lockdown.

https://www.sport24.co.za/Rugby/cj-standers-new-boerewors-flies-out-the-freezers-in-ireland-20200601
:thumbup:
Great stuff!!


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PostPosted: Mon Jun 01, 2020 1:43 pm 
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Iv'e been eating delicious boerie rolls in the Saturday market in Galway for years. Best with a little chilli and chutney imo.


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PostPosted: Mon Jun 01, 2020 1:49 pm 
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you should try it with a decent home made smoor.


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PostPosted: Mon Jun 01, 2020 1:50 pm 
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Average Joe wrote:
you should try it with a decent home made smoor.

What is this smoor of which you speak?


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PostPosted: Mon Jun 01, 2020 1:58 pm 
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More furrin muck


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PostPosted: Mon Jun 01, 2020 2:00 pm 
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Gavin Duffy wrote:
Iv'e been eating delicious boerie rolls in the Saturday market in Galway for years. Best with a little chilli and chutney imo.


They're fecking great. :thumbup:


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PostPosted: Mon Jun 01, 2020 2:01 pm 
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Is there seriously a market for this shite


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PostPosted: Mon Jun 01, 2020 2:04 pm 
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Duff Paddy wrote:
Is there seriously a market for this shite

Seriously?


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PostPosted: Mon Jun 01, 2020 2:05 pm 
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Van der Merwe, 29, after something of a journeyman career with stints at the Cheetahs, Griffons, Lions, Montpellier, Southern Kings and Ulster, has finally made a lasting impression off the field in the boerewors industry.

good bio :lol:


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PostPosted: Mon Jun 01, 2020 2:07 pm 
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Gavin Duffy wrote:
Average Joe wrote:
you should try it with a decent home made smoor.

What is this smoor of which you speak?

A smoor is like the sauce of a stew


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PostPosted: Mon Jun 01, 2020 2:13 pm 
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How to make the ultimate tomato smoor

We challenge you to find a South African who isn’t passionate about wors. And what better way to celebrate this savoury sausage – especially in summer – than pairing it with another South African favourite, tomato smoor?

The classic tomato-and-onion flavour compliments the spiced and roasted coriander in Grabouw boerewors, which is made using ground beef and pork according to a traditional South African recipe. And the best thing about this smoor recipe is that you’re sure to have all the ingredients on hand.

Easy smoor
Fry 2 finely chopped onions and 1 T crushed garlic in 4 T olive oil until soft and golden.
Add 1 800g can drained whole peeled tomatoes, 70 g tomato paste and 2 T sugar and simmer for 10 minutes.
Add 2 cups water and simmer for at least 30 minutes, stirring often.
Season to taste.

https://www.eatout.co.za/article/make-ultimate-tomato-smoor/


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PostPosted: Mon Jun 01, 2020 2:15 pm 
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Jensrsa wrote:
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How to make the ultimate tomato smoor

We challenge you to find a South African who isn’t passionate about wors. And what better way to celebrate this savoury sausage – especially in summer – than pairing it with another South African favourite, tomato smoor?

The classic tomato-and-onion flavour compliments the spiced and roasted coriander in Grabouw boerewors, which is made using ground beef and pork according to a traditional South African recipe. And the best thing about this smoor recipe is that you’re sure to have all the ingredients on hand.

Easy smoor
Fry 2 finely chopped onions and 1 T crushed garlic in 4 T olive oil until soft and golden.
Add 1 800g can drained whole peeled tomatoes, 70 g tomato paste and 2 T sugar and simmer for 10 minutes.
Add 2 cups water and simmer for at least 30 minutes, stirring often.
Season to taste.

https://www.eatout.co.za/article/make-ultimate-tomato-smoor/

:thumbup: I will give that a spin this evening.


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PostPosted: Mon Jun 01, 2020 2:18 pm 
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^^^
Enjoy!


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PostPosted: Mon Jun 01, 2020 2:27 pm 
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You can add some chilli for kick.


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PostPosted: Mon Jun 01, 2020 2:34 pm 
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Average Joe wrote:
You can add some chilli for kick.

:thumbup:


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PostPosted: Mon Jun 01, 2020 2:42 pm 
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Duff Paddy wrote:
Is there seriously a market for this shite


Wors is fecking excellent. Get your mouth around a big piece of wors, Duff!


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PostPosted: Mon Jun 01, 2020 2:49 pm 
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WTF is boerewors? Sounds like a 19th century conflict.


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PostPosted: Mon Jun 01, 2020 2:50 pm 
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Duff Paddy wrote:
Is there seriously a market for this shite

Boerewors - Nyam. Fingerlicking good


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PostPosted: Mon Jun 01, 2020 2:56 pm 
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Yet more dilution of the Munster culchture, can't be much left now.
Saw chuppa chups in my local petrol station so some hope there.
Or petrol stasie as they say in Limerick.


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PostPosted: Mon Jun 01, 2020 3:20 pm 
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The appointment of Stander was announced by Louis Ludik


Sickening nepotism :thumbdown:


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PostPosted: Mon Jun 01, 2020 3:27 pm 
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assfly wrote:
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The appointment of Stander was announced by Louis Ludik


Sickening nepotism :thumbdown:


It's fine, he's going to use Joey Carbery to promote the side salad.


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PostPosted: Mon Jun 01, 2020 3:30 pm 
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Sandstorm wrote:
assfly wrote:
Quote:
The appointment of Stander was announced by Louis Ludik


Sickening nepotism :thumbdown:


It's fine, he's going to use Joey Carbery to promote the side salad.

I thought boerewors was the side salad?


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PostPosted: Mon Jun 01, 2020 3:32 pm 
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Mr Mike wrote:
Sandstorm wrote:
assfly wrote:
Quote:
The appointment of Stander was announced by Louis Ludik


Sickening nepotism :thumbdown:


It's fine, he's going to use Joey Carbery to promote the side salad.

I thought boerewors was the side salad?


I'll braai you!


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PostPosted: Mon Jun 01, 2020 3:36 pm 
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Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact


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PostPosted: Mon Jun 01, 2020 3:41 pm 
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Nolanator wrote:
WTF is boerewors? Sounds like a 19th century conflict.

It's a feckin delicious South African sausage in a roll, if you're ever in Galway of a weekend you should get down to the market at St Nicholas' to Henry's Boerie Cart https://www.facebook.com/Galway-Market- ... 102813529/ and eat one (or two or three). I like them with fried onions and some chilli and chutney. They are seriously good.


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PostPosted: Mon Jun 01, 2020 3:42 pm 
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Gavin Duffy wrote:
Nolanator wrote:
WTF is boerewors? Sounds like a 19th century conflict.

It's a feckin delicious South African sausage in a roll, if you're ever in Galway of a weekend you should get down to the market at St Nicholas' to Henry's Boerie Cart https://www.facebook.com/Galway-Market- ... 102813529/ and eat one (or two or three). I like them with fried onions and some chilli and chutney. They are seriously good.

:thumbup:


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PostPosted: Mon Jun 01, 2020 3:42 pm 
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backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact

Irish/British cuisine is the same thing really.


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PostPosted: Mon Jun 01, 2020 3:44 pm 
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Gavin Duffy wrote:
backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact

Irish/British cuisine is the same thing really.


Nah, you just have the basic crap that you’d find in a Baby meal or school canteen. You can’t really do complex stuff like pies or desserts or a decent cheese.
We also have the best bits of the countries we used to run :thumbup:


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PostPosted: Mon Jun 01, 2020 3:47 pm 
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backrow wrote:
Gavin Duffy wrote:
backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact

Irish/British cuisine is the same thing really.


Nah, you just have the basic crap that you’d find in a Baby meal or school canteen. You can’t really do complex stuff like pies or desserts or a decent cheese.
We also have the best bits of the countries we used to run :thumbup:

Pffft eton mess and northern poverty food.


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PostPosted: Mon Jun 01, 2020 3:50 pm 
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Gavin Duffy wrote:
Jensrsa wrote:
Quote:
How to make the ultimate tomato smoor

We challenge you to find a South African who isn’t passionate about wors. And what better way to celebrate this savoury sausage – especially in summer – than pairing it with another South African favourite, tomato smoor?

The classic tomato-and-onion flavour compliments the spiced and roasted coriander in Grabouw boerewors, which is made using ground beef and pork according to a traditional South African recipe. And the best thing about this smoor recipe is that you’re sure to have all the ingredients on hand.

Easy smoor
Fry 2 finely chopped onions and 1 T crushed garlic in 4 T olive oil until soft and golden.
Add 1 800g can drained whole peeled tomatoes, 70 g tomato paste and 2 T sugar and simmer for 10 minutes.
Add 2 cups water and simmer for at least 30 minutes, stirring often.
Season to taste.

https://www.eatout.co.za/article/make-ultimate-tomato-smoor/

:thumbup: I will give that a spin this evening.


Looks very similar to what you'd get with patatas bravas.


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PostPosted: Mon Jun 01, 2020 3:50 pm 
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Gavin Duffy wrote:
backrow wrote:
Gavin Duffy wrote:
backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact

Irish/British cuisine is the same thing really.


Nah, you just have the basic crap that you’d find in a Baby meal or school canteen. You can’t really do complex stuff like pies or desserts or a decent cheese.
We also have the best bits of the countries we used to run :thumbup:

Pffft eton mess and northern poverty food.


Your stews and seafood are excellent - but your pies are crap (probably due to that shit beef of yours)


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PostPosted: Mon Jun 01, 2020 3:54 pm 
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backrow wrote:
Gavin Duffy wrote:
backrow wrote:
Gavin Duffy wrote:
backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact

Irish/British cuisine is the same thing really.


Nah, you just have the basic crap that you’d find in a Baby meal or school canteen. You can’t really do complex stuff like pies or desserts or a decent cheese.
We also have the best bits of the countries we used to run :thumbup:

Pffft eton mess and northern poverty food.


Your stews and seafood are excellent - but your pies are crap (probably due to that shit beef of yours)

Who would want to waste decent beef in a pie? Pies are for using up the sweepings from the abattoir floor - that's their culinary niche.


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PostPosted: Mon Jun 01, 2020 3:57 pm 
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backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact


I don't know about "cuisine", but I had some fantastic food at a South African restaurant in Edinburgh a few years ago. The "music" on the other hand was indescribably bad. It was like mid 1980s German metal with none of the charm.


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PostPosted: Mon Jun 01, 2020 4:00 pm 
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Gavin Duffy wrote:
Nolanator wrote:
WTF is boerewors? Sounds like a 19th century conflict.

It's a feckin delicious South African sausage in a roll, if you're ever in Galway of a weekend you should get down to the market at St Nicholas' to Henry's Boerie Cart https://www.facebook.com/Galway-Market- ... 102813529/ and eat one (or two or three). I like them with fried onions and some chilli and chutney. They are seriously good.

As a youngster I burned my tongue blisters on early morning boeries hot of the coals many a times. After a night out on the jol you're to hungry to wait for it to cool.


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PostPosted: Mon Jun 01, 2020 4:02 pm 
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Gavin Duffy wrote:
Irish/British is the same thing really.


There you have it, folks! Answered once and for all by Gav. :thumbup:


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PostPosted: Mon Jun 01, 2020 4:04 pm 
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Leinsterman wrote:
Looks very similar to what you'd get with patatas bravas.


Yup, except the Saffer version is more chunky. Keep the onion pieces bigger and rough-cut the tomatoes.

Image


Last edited by Sandstorm on Mon Jun 01, 2020 4:08 pm, edited 1 time in total.

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PostPosted: Mon Jun 01, 2020 4:05 pm 
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Sandstorm wrote:
Gavin Duffy wrote:
Irish/British is the same thing really.


There you have it, folks! Answered once and for all by Gav. :thumbup:

Only for cuisine. And TV. And sports mostly. And language. But apart from that...anyway, we're getting sidetracked. We need to get back to paying homage to the humble yet very delicious boerie roll.


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PostPosted: Mon Jun 01, 2020 4:06 pm 
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A5D5E5 wrote:
backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact


I don't know about "cuisine", but I had some fantastic food at a South African restaurant in Edinburgh a few years ago. The "music" on the other hand was indescribably bad. It was like mid 1980s German metal with none of the charm.


The words ‘German ‘ or ‘saffa’ go together with the word ‘charm ‘, on par with:
Irish & terse
American & quiet
Italy & efficiency
New Zealand & pretty


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PostPosted: Mon Jun 01, 2020 4:10 pm 
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backrow wrote:
A5D5E5 wrote:
backrow wrote:
Saffa cuisine >>>>> British cuisine >>>>> Irish cuisine

Fact


I don't know about "cuisine", but I had some fantastic food at a South African restaurant in Edinburgh a few years ago. The "music" on the other hand was indescribably bad. It was like mid 1980s German metal with none of the charm.


The words ‘German ‘ or ‘saffa’ go together with the word ‘charm ‘, on par with:
Irish & terse
American & quiet
Italy & efficiency
New Zealand & pretty


Well exactly!


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PostPosted: Mon Jun 01, 2020 5:14 pm 
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Gavin Duffy wrote:
Sandstorm wrote:
Gavin Duffy wrote:
Irish/British is the same thing really.


There you have it, folks! Answered once and for all by Gav. :thumbup:

Only for cuisine. And TV. And sports mostly. And language. But apart from that...anyway, we're getting sidetracked. We need to get back to paying homage to the humble yet very delicious boerie roll.



Your honorary Saffa membership card is in the post. :thumbup:


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