Tag Archives: snack

#pork sausage #bitterballen – easy rugby world cup snack

#pork sausage #bitterballen – easy rugby world cup snack

I love these easy pork sausage bitterballen. They are crispy, delicious with Dijon mustard, and just even grander with a refreshingly cold beer.

Pork sausage bitterballen

#pork sausage #bitterballen - easy rugby world cup snack
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Dutch
Serves: 30
Ingredients
  • 400 g pork sausages, meat pushed out of casings
  • 30 ml olive oil
  • 1 clove garlic, grated
  • leaves of a fresh sprig of thyme
  • 75 g butter
  • 85 g flour
  • 225 ml full cream milk, hot
  • a pinch of nutmeg
  • juice of half a small lemon
  • 1.25 ml salt
  • 1.25 ml black pepper
  • 2 eggs, beaten
  • 125 g breadcrumbs
  • oil for deep frying
  • Dijon mustard
Instructions
  1. Fry the meat in oil for 7 minutes, or until brown. Use the back of a fork to loosen the meat in the pan. Add the garlic and thyme and cook for another minute or two. Remove from heat and cool. Place the butter in a saucepan and melt over low heat. Remove from heat and add the flour. Stir until the ingredients have become a smooth paste. Place the butter and flour mixture back on the stove and slowly add the hot milk. Constantly stir to prevent lumps. Keep stirring until thickened. Stir in the nutmeg and lemon juice. Taste and season with salt and pepper. Add the meat, mix well and leave to cool completely. Divide the mixture into golf ball sized balls. Dip the balls first in the egg and then in the crumbs until all the balls are well coated with crumbs. Deep fry in oil at 170 °C until golden brown. Drain on paper towels. Serve immediately with Dijon mustard… and of course a cold beer!

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hot olives + baguette and the #hot-and-happening

hot olives + baguette and the #hot-and-happening

hot olives + baguette and the #hot-and-happening

Hot Olives – A few weeks ago I was on a business trip in the bustling metropolis of Johannesburg, Guateng. The City of Gold has plenty of interesting foodie places well worth seeking out…Some colleagues and I ended up in a very interesting restaurant that serves both gossip and glitter to the well-heeled of Parkhurst and surrounds. We ordered a few small starters to share and one of them was hot olives with baguette. Never in my life would I have thought of heating olives in olive oil – isn’t that kind of like smuggling sand in the desert? Well, just so you know, this little starter tapas was so delicious. Heating the olives gives this stone fruit an undeniably new dimension. Dipping the fresh baked bread into the fragrant hot oil just seems to forge with the olives… leaving a most tantalizing taste….wash this down with some chilled wine and you could swear that you were sipping wines with the gods of ancient Greece!

It is just one of those really simple dishes you can make on the run or when guests come knocking unannounced…simple yet oh so sophisticatedly #hot-and-happening.

hot olives + baguette and the #hot-and-happening

hot olives + baguette and the #hot-and-happening

 

hot olives + baguette
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 150 ml Virgin olive oil
  • 1t Fresh rosemary (not chopped)
  • 1t Parsley - roughly chopped
  • 2 Red chillies chopped (I like it hot but you can leave the chillie out of the recipe if you are not fond of the fiery stuff)
  • 1 Garlic clove – finely sliced
  • 200g Kalamata olives
  • 1 Spring onion – chop the stalks and leaves
  • 1 Fresh baguette
Instructions
  1. Heat the olive oil, rosemary, chillies, parsely and garlic slowly in a pan for a 5 minutes minutes. Just to infuse the flavours with the oil.
  2. Add the olives and heat through for about 2 minutes.
  3. Add the spring onion at the end, give it a good stir + serve with baguette.

 

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