sides for braai – My Whisk and I

Biltong Paptert

November 9, 2024by Karen ClaassenLeave a Comment

1,250ml beef stock
310ml maize meal
1 onion, sliced
1 bunch leeks, sliced
3 cloves of garlic, minced
30ml thyme leaves
60ml balsamic vinegar
30ml brown sugar
a bunch spinach, destalked and chopped
200g parmesan/pecorino cheese, grated
150g sliced biltong
500ml cream

Line a 29cm x 39cm shallow baking tray (as you would use for a swiss roll) with baking paper and give it a spray with cooking spray.
Place a medium saucepan on high heat, pour in the stock and bring to a boil.
Gradually add the maize meal while whisking, until smooth.
Place a lid on the saucepan and reduce the heat to the lowest setting.
Cook for 30 minutes, stirring every now and then.
Place a large pan over medium heat and add some oil and the onion to it.
Sprinkle over 1ml salt and cook until caramelised – about 15 minutes.
Add the leeks and garlic and cook for another 5 minutes.
Add the thyme leaves, balsamic vinegar and sugar and cook another 5 minutes.
Add the spinach and stir-fry until just wilted.
Remove from the heat, season with salt and pepper and set aside.
Add half the cheese to the maize and stir through.
Pour the maize mixture into the prepared baking tin and spread it out evenly.
Spread the caramelised onion mixture, remaining cheese and biltong over the warm pap and allow it to cool for 5-10 minutes.
With the long side facing you, roll the pap into a log, using the paper to lift and roll.
Cover the log and refrigerate for 30-40 minutes.
Preheat your oven to 200℃.
Grease a 28cm ovenproof saucepan or baking tin.
Cut the log into six even pieces and place each piece cut side up in the saucepan.
Drizzle the cream over and bake in the oven for one hour.
Serve directly from the oven.

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Dressed up Corn on the Cob

April 20, 2023April 14, 2023by Karen ClaassenLeave a Comment

Cook the corn to your liking and then simply dress it up in one of two ways. Both the recipes are enough for 6 – 8 corn on the cob.

Spicy Mexican Corn:
125ml mayonnaise
10ml + 10ml smoked paprika
5ml chilli flakes
5ml salt
125ml grated parmesan cheese
2 lemons

Add the mayonnaise and 10ml smoked paprika to a small bowl and mix through. Set aside.
Add the other 10ml smoked paprika, chilli flakes and salt to another bowl and mix together.
Brush the cooked corn with the mayonnaise mixture, sprinkle over the spice rub and roll the corn in the grated parmesan.
Cut the lemons into quarters and serve with the corn.

Herbed Corn:
60ml parsley, tightly packed
60ml coriander, tightly packed
60ml garlic chives
30ml grated lemon rind
80g grated parmesan cheese
60ml butter, cubed

Chop the parsley, coriander, chives and grated lemon rind together until very fine and spoon into a shallow dish.
Add the grated parmesan to another shallow dish.
Melt the butter and brush it all over the cooked corn.
Roll the corn in the herbs and then in the parmesan.
Serve immediately.

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Chilli Cheese Garlic Bread

February 7, 2023February 5, 2023by Karen ClaassenLeave a Comment

1 x 250 g bottle of cheese spread
150g butter, cubed
6 cloves of garlic, minced
2 red chillies, very finely chopped
250ml grated mozzarella cheese
2 sourdough loafs or baguettes

Preheat your oven to 200℃.
Add the cheese spread, butter, garlic and chillies to a small saucepan and place over a low heat.
Stir the mixture around while the butter melts. Keep going until amalgamated.
Add the grated mozzarella and stir until the cheese has melted and has incorporated into the sauce. Take from the heat.
Slice the bread on the diagonal into slices 2cm apart, taking care not to go all the way through to the bottom.
Spread the cheese mixture generously between the slices.
Wrap the bread in foil. (You may freeze one loaf at this stage).
Place the loaf on a baking sheet and put into the oven for 30 minutes.
Serve immediately.