Pick n Pay freshlyblogged challenge #3
This delicious recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their #freshlyblogged competition.
The other day I visited San Julian restaurant in the heart of Cape Town. There the chef showed us how to make real tortillas using fresh white corn. Hello!! …they make them fresh every single day in the restaurant (*bow down). My mouth literally hung open when they showed us – it is so simple, so fantastically authentic and made by real Mexicans! Checking out this week’s ingredients my first thought when seeing the maize meal was to use this along with corn kernels as the base of a Mexican style burger. I added paprika, lime zest and dried chillies to the ostrich meat – it turned out to taste like spicy chorizo sausage! I was quite surprised but very happy I must add. I used the wine and hot chutney to make a basting for the burgers and to round of the dish I made a simple, lime infused guacamole. I loved all the Mexican flavours – they are so simple, so uncomplicated but burst in your mouth like in a plethora of vibrant taste sensations.
Ingredients for challenge #3
500g maize meal
500g ostrich sausage
1 punnet of waterblommetjies /green beans
PnP Chutney of your choice
250g PnP mixed dried fruit
Rules for challenge #3
You may omit one ingredient (except the Drostdy-Hof Pinotage) from the above list.
You may add three spices.
You may add three fresh ingredients.
Some part of the dish must be cooked over the coals(pictorial proof of said cooking method is required).
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)
hot mexican burger
Author: anél potgieter . lifeisazoobiscuit.com
- Corn “bun”
- 2⅔ cups (660ml) water
- 2 mielies (corn on the cob), the corn needs to be sliced from the cob
- ½ tsp (2.5ml) salt
- ¾ cup (180ml) maize meal
- 1 ½ tbsp (22.5ml) butter
- ½ cup (125ml) Drostdy-Hof Pinotage
- ½ cup (125ml) PnP Hot Chutney
- Burger patty
- 400 g Ostrich sausage, remove the sausage meat from its casing
- 2 tsp (10ml) paprika
- 1 tsp (5ml) chilli flakes
- zest of 2 limes
- 50g green beans
- 2 ripe avocados, crushed
- juice of ½ lime
- 1tsp (5ml) chilli flakes
- ½ tsp (3ml) salt
- Corn bun - Bring the water, corn and salt to the boil. Add the maize meal and mix well. Turn the heat down and allow it to simmer for 30 minutes. Add the butter and mix through. Taste for seasoning.
- Lightly oil a 20 cm x 20 cm dish with some olive oil. Scrape the porridge into the dish and flatten with spoon. Set aside to firm-up (about 45 min will do).
- Cut 4 circles out of the porridge to use as your bun. Set aside.
- When the corn patties are ready to use, heat them on the fire.
- Basting - Pour the wine and chutney into a small pot and simmer for 10 minutes. Set aside.
- Guacamole - Cook the green beans for 10 min and slice thinly.
- Mix with avocado, lime, chilli and salt. Taste for seasoning.
- Ostrich burger patty - Mix the sausage meat, paprika, chilli and zest together. Making sure you mix this well. Shape to form 4 x 100g patties.
- Place the meat patties on the fire and braai for +-10 minutes (see tips for braaiing below). Baste with basting sauce every time you turn around.
- To assemble - Place the corn bun onto a plate or serving dish, add the patty and then add a dollop or two of guacamole. Sprinkle with chilli flakes and a few green beans.
- Tips for braaiing burgers over the coals - You need hot coals.
- The grid must be positioned about 10cm above the coals.
- Lightly oil your burger patties on both sides before you put them in the grid.
- Use a grid that you can turn around for the patties. It makes life much easier.
- Braai for a total of 4-5 mins on each side.
I think for me Easter has always been different to the somewhat traditional religious Easter festivities, you know the Friday fasting, the curried fish, chocolate eggs and Easter Sunday feast….
You see, my father was the station master at Wepener in the Free State for many years and once a year the South African Railways would give its employees and their families a free rail ticket. So every year, my mom, dad, three brothers and me would take the train down to Durbs for our Easter school holidays. It was such an adventure for us because Durban was fun … there was sun + beaches + sand. It was singing on the stages trying our best to win prizes, fighting with my brothers, building sandcastles in the sand with dad, swimming in the ocean with mom and losing ourselves in the summers of our youth.
For the short few days we spent there we lived on ice cream and sandwiches during the day, but at night when we were all sunburnt and after a long soak in a soothing bath, my mom used to make us fresh fish and salad for supper. The fresh salmon salad I made today is a dedication to the happy memories of those Easters past and to my folks for affording us this once a year seaside adventure.
Apart from the salmon and the avocado, I got all the ingredients for the salad out of my garden. Instead of placing the salmon on top of the salad as it is usually served I decided it would be more fun to put the salad on top of the salmon – and I must say I think it looks amazing! It would be unfair for me to dictate the quantities of salad ingredients you should use as this is best left to your own discretion and mood.
I also like my salmon somewhat rare, so I prepared it that way. But the thing that really adds to the overall pop-up-flavour is the rather delicious lime and soya Asian dressing. So here’s to family, Easter, lasting memories and fresh food. Blessed Easter everyone!
sand + sunburn + salmon salad = happy family easter memories
Author: anél potgieter . lifeisazoobiscuit.com
- 2 x 200g Fresh salmon steaks
- For salad
- Avocado – sliced into small blocks
- Baby tomatoes – halved and then in three
- Cucumber ribbons – I take my potato peeler and run it over the cucumber
- Spring onions – finely sliced
- Radishes – sliced into thin slices
- Fresh coriander
- Salad dressing
- 50 ml Soya sauce
- Juice of one to two small limes
- 1t Sesame oil (optional)
- 2t Grated ginger
- 1t Fish sauce
- 1T Fresh coriander – chopped
- ½t Chillie flakes
- Fry your salmon for three minutes with the skin side down in a non-stick pan till skin crispy - say about 5 minutes - don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it luke warm not piping hot.
- Chop up all your salad ingredients and make your dressing by mixing everything together.
- Now just place this beautiful cut of fish on a plate. Place the salad on top and put the dressing on the side.
- I don’t add any salt at this stage and leave it to the guests to decide how much salt they need because the dressing is quite salty.
After a brief but blitzy gastronomic tour through Johannesburg this past weekend I returned home in need of something healthy – something green. So I made this delicious + scrumptious + sumptuous salad. It’s fresh and easy – just add all the ingredients in a bowl, sprinkle with some salt and drizzle with lemon infused olive oil and a squeeze of fresh lemon juice. I like to serve the baby marrows still warm from the oven and then all the other ingredients at room temperature. It’s crunchy, creamy, tangy and really splashy in flavours. Enjoy.
My favourite shades of green:
+ Irish colour green – I am married to a wonderful man of Irish descent … where everything from the Emerald Isle seems to be green;
+ The green of an olive;
+ The green colour of growing grass;
+ Lime green;
+ … and then the US Dollar green. 🙂
green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous
- For baking the baby marrow
- 400 g Baby Marrows
- 2T Olive Oil
- For the broken-cheesy-olive-melba-toast
- Melba toast – decide how many you want – I like plenty
- Handful of green olives - chopped
- 100g Peppery Chevin goats cheese
- Squeeze of lemon juice
- Other salad ingredients
- 250g Asparagus (I only had tinned asparagus but fresh asparagus will be first-class)
- 1 Handful pumpkin seeds
- 1 Handful pistachios
- 1 Avocado sliced
- Few sprigs of parsley – torn
- Lettuce of your choice – I like to use the frilly lettuce for this salad – it looks pretty
- Lemon infused olive oil
- 1 Lemon
- Baking the baby marrow: Preheat oven to 180 °C. Coat each baby marrow with olive oil and sprinkle with salt and bake for 30 minutes. Take out of oven and cut length ways.
- The broken-cheesy-olive-melba-toast: Break the Melba toasts up into pieces. Mix the goats cheese, green olives and the lemon juice together and smear on each piece of toast.
- Making the salad: Mix all the ingredients together. Drizzle with olive oil and lemon juice. Sprinkle with some salt.
- Serve with love.
Whilst wrapped-up under the duvet on a public holiday with a glass of red wine and watching a dvd, I was wondering what I felt like to eat. Jade de Waal’s twitter came through with a recipe for mielie fritters (Jade is an extraordinary wonderful woman that is currently in the Top 13 in Masterchef SA). That little tweet took me back to my moms’ “mielie brood” (mealie bread) that we used to gobble down with lots of golden syrup. My mind then next teleported me to the place where I had fallen in love with Maple syrup … New York…! Oh my word, how I love maple syrup! That amazingly, beautiful, golden sticky, earthy, sweet syrup stole my heart (as did New York…). At that moment I knew I wanted Jade’s Mielie Fritters with my maple syrup!! I really love mixing sweet and savoury and immediately started cooking. To say the least – it was YUMMY and the chopped spring onion complimented the Maple syrup in such a profoundly earthy way!
Just a little snippet about Maple Syrup…
In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
So here is Jade’s recipe – she serves it with a green avocado salsa and/or sweet chilli sauce – delish!
The recipe makes about 6 medium fitters
maple syrup + mielie fritters + new york
- 1 cup (250ml) cake flour
- 1 teaspoon (5ml) baking powder
- Pinch of salt
- 1 egg
- 1 spring onion, finely chopped
- ½ cup (125ml) corn kernels in brine, drained
- Olive oil, for frying
- Small handful coriander, roughly chopped
- 1 avo, peeled and diced
- ½ chilli, finely chopped, optional
- Juice of 1 lime or lemon, optional
- Salt and pepper, to taste
- Sweet chilli sauce, to dunk, optional
- Mix all the ingredients for the fritter in a bowl. At first the batter will look dry, but keep mixing until the ingredients come together.
- Heat about 2 tablespoons of olive oil in a medium frying pan. Turn down to medium so the oil is not too hot, otherwise the outside of the fritter will burn whilst the inside is still raw. Spoon a tablespoon scoop of the batter in the oil, frying about 2-3 at a time for 2 minutes on each side or until brown.
- Meanwhile chop and mix the ingredients for the salsa in a bowl.
- Test the first fritter by cutting in half to make sure they're cooking through. When all fritters are done, spoon the salsa over to serve perhaps with the sweet chilli sauce on the side to dunk the fritters in or … as I did smother the fritters with golden maple syrup. Bon appétit!