SA on a Plate
Waterblommetjies ostrich and mealie pap, what can be more South African than that, well you can add a Drosdy Hof red wine, dried fruit and chutney then it really shouts South Africa.
The above ingredients are all very South African, waterblommetjies is indigenous to the Western Cape, ostrich is what we think of when we think about the Klein Karoo, chutneys and cooking with dried fruit is an Cape Malay favourite, and then mealie meal, a staple of not only South Africa, but of most of Africa.
But how do you combine these ingredients in a single dish, a dish that is still hearty and rustic like the food I normally cook?
I looked at all the influences we have in this country and used it to create a simple but tasty dish. There is Cape Malay influences in the chutney with the addition of the dried fruit and spices, Italian influence in the “stywe pap buns” that are fried much like they do with polenta, Japanese influence with the tempura waterblommetjies, and the addition of coriander to the ostrich brings hints of Boerewors to the dish.
This is my entry into Pick & Pay’s freshlyblogged competition fortthis week, if you like it, please vote for it at http://freshlyblogged.co.za/recipe/sa-on-a-plate/
2 tablespoons vegetable oil
3 onions chopped
1 green chilli chopped
1 tsp salt
250g P&P mixed dried fruit. Pips removed from prunes and everything chopped
5 tablespoons P&P peach chutney
1 tsp All Spice
1 tsp crushed garlic flakes
1 tsp coarsely ground black pepper
1 tsp sugar
750ml Drosdyhof Claret Select
Heat the olive oil to medium heat.
Add the onions, garlic, chilli and salt to the pan and fry until the onions are soft but not brown.
Add the chopped dried fruit, chutney, All Spice, Garlic Flakes, sugar and black pepper.
Stir through and fry for 2 minutes.
Add the wine and bring to the boil.
Reduce heat to a simmer.
Simmer uncovered until all the liquid have evaporated, about 2 hour and you have a chutney consistency
Remove from the heat and cool down.
Stywe Pap Patties
210ml mealie meal and extra for dusting
3 tablespoons butter
Bring water and salt to the boil in a medium pot.
Add the mealie meal but do not stir
Cook for 5 minutes
Add the butter and stir through
Reduce heat to low
Cook for 40 minutes, stirring every 10 minutes
Remove from the pot and let it cool down.
Form patties roughly the side of half a normal hamburger bun
Dust with mealie meal
Heat enough vegetable oil to cover a frying pan in 2mm of oil to medium heat
Fry the mealie meal patties until the outside are crisp and golden brown
Remove from the heat, and set aside.
10ml coarsely ground pepper
Zest and juice of 2 lemons
1 cup ice cold water
1 cup white bread flour sifted
Oil for deep frying
Add the salt and half the lemon juice, half the pepper and the salt to a pot and bring to the boil.
Add the waterblommetjies
Blanch for 15 minutes until the waterblommetjies are soft
Remove from the water and let it dry
Sprinkle the rest of the lemon juice, pepper and zest over the waterblommetjies; make sure all of the waterblommetjies are covered.
Beat the egg in a mixing bowl
Add the ice cold water and mix with the egg
Add the sifted flour and mix with the water and egg mixture, do not over mix.
Heat the oil in a pot over high heat
Dip the waterblommetjies in the batter and put in the oil
Fry until crispy and light brown.
500g ostrich sausage
5ml dried coriander
Olive oil for brushing patties
Remove the ostrich mince from the sausage casings.
Mix in the coriander
Divide the meat into 4 equal pieces and form hamburger patties
Brush with a little olive oil
Braai the patties over warm coals to no more than medium.
To build the burgers
Put on of the mealie pap patties on a plate and cover with the onion and dried fruit chutney.
Add the burger on top
Serve wit the tempura waterblommetjies.
Squeeze more lemon juice over the waterblommetjies and a good grind of black pepper.