For this week's Freshly Blogged challenge we were given typical South African ingredients - maize meal, ostrich, pinotage. I decided to make ostrich sosaties (skewers), sweet corn soufflés and a pinotage onion marmelade.
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500g ostrich sausage
1 cup of PnP dried peaches and mangoes
100ml PnP hot chutney
2 medium onions
250ml Drostdy-Hof Pinotage (you know what to do with the rest of the bottle)
100ml white sugar
Fresh sugar snaps (for garnish)
60ml maize meal
5ml mustard powder
5ml dried chilli flakes
4 sweet corns
4 eggs, separated
Start a coal fire
Boil the kettle, pre-heat the oven to 180 degrees, clean the sweet corns, pour your first glass of pinotage.
Soak the skewers in hot water and in a separate bowl soak the dried fruit – both for 5 min.
Take the sausage and carefully twist it a couple of times every 5cm and cut into smaller sausages.
Drain the fruit.
Now thread the sausages and fruit onto the skewers.
Place the whole sweet corns in a bowl, add about 1cm of hot water and close with a lid.
Pop it in the microwave for 5 min.
Cut off the 2 ends of the onion (roots and stalk sides). Now cut them in half (around it’s belly).
Remove the outer layer of 2 onion halves as in the picture.
Roughly chop up the rest.
Heat oil in a pan and sauté the onions.
Add the red wine and sugar and let it reduce until it becomes syrupy.
Grill the corn over the hot coals until charred. Cut down the sides of the corn to remove the kernels.
In a blender, chop up the corn kernels for about 20 sec.
Melt butter in a double boiler
(one pot that rests on another one, the bottom one on the stove and half filled with hot water).
Add the maize meal, salt, mustard powder and chilli and stir constantly.
Gradually stir in the milk and boil until thick.
Mix in the sweet corn and egg yolks. Remove from heat.
Whisk the egg whites until peaks start to form and carefully fold it into the mixture.
Pour into greased ramekins and put the ramekins in an oven tray that is filled with 1cm of hot water.
Bake for 40 minutes.
Braai (grill) the skewers over the coals. You want a low heat otherwise the fruit will quickly burn.
Turn them every 5 minutes and baste with chutney after every turn.
The sausages are cooked when you twist them slightly and they break open. (Roughly 20 minutes)
Spoon some of the onion marmalade into the 2 onion “cups” and serve with the fresh sugar snaps.
Using a sharp knife remove the soufflés from the ramekins.
Plate up and enjoy!