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!
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.