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)
- 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.