Food & Home Entertaining – September 2019

3 tbspoil

2 largeonions,chopped

2 garliccloves,chopped

1 x 410 gtintomatopurée

1 x 50 gpacketoxtailsouppowder

2 cupsboilingwater

1 x 470 gbottleMrsBall’s

OriginalChutney

2 tbspsugar

2 cupsgratedCheddarcheese

saltandpeppertotaste

Cookthemaizericeandmaizemeal

togetherinthewateruntilcooked

through–about 1 hour.Seasonwell,

stirthroughcornandbutter,andleave

tocool.

Inapan,heatoilandfryonion

andgarlicuntilcaramelised.Add

therestoftheingredientsexcept

thecheese.Seasontotasteand

cookforabout 15 minutes.

Preheattheovento180°C.Rollthe

cooledpapintoballsthesizeofa

golfballandarrangeinanoven-to-

tabledishsotheyfittogethersnugly.

Pourtheonionmixtureevenlyover

theballs,topwithgratedcheeseand

cookintheovenfor 30 minutes.

VARIATION:Ifyoulikeitlesssweet,

halvetheamountsofchutney

andsugar.

LAMSOSATIES

Lambsosaties

ThisrecipeisadaptedfromKookmet

LiefdebyHettieNaudé(CNA,1962).

Traditionally,marinatingmeatwas

awayofpreservingit,andsothe

lambsosatiefounditswayintomany

aSouthAfricanhome.Thevinegar

andspicesinthemarinadewould

alsohelptodisguisethegameytaste

ofextra-maturemeat(likethepiece

ofgreysteakthatwouldinevitably

belurking–uncovered–inmy

grandmother’sfridge).

Makes15–20sosaties

MARINADE

3 tbspsmoothapricotjam

3 tbspcurrypowder

1 tspsalt

½tspgroundblackpepper

1 cupwater

2 cupswhitegrapevinegar

1 mediumonion,cutintothickslices

1 garlicclove,crushed

4 bayleaves

SOSATIES

1,5kglegoflamb,bonedandcutinto

3 cmcubes

250 gdriedapricots,soakedina

littlebrandy

1 tbspcornflour

Mixallthemarinadeingredients

LIENTJIE SE PAP-FRIKKADELLE

84 SEPTEMBER 2019

COOKBOOK EXTRACT