Round 3...
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.
You can read more about the competition here
The competition is getting stiff and I need all the votes I can get! Please take a minute and
vote for my recipe here
Ingredients
Ostrich skewers
500g ostrich
sausage
1 cup of PnP
dried peaches and mangoes
wooden
skewers
100ml PnP
hot chutney
Onion marmalade
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)
Sweetcorn soufflé
60ml butter
60ml maize
meal
3ml salt
5ml mustard
powder
5ml dried
chilli flakes
250ml milk
4 sweet
corns
4 eggs,
separated
Instructions
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!
No comments:
Post a Comment