RECIPES
! D E T R O S S E H IS D G IN T S U BUDGET-B eat
Tasty ideas with corned m
s and has been part of South African household has nd Bra l Bul rs yea 60 n tha re mo For l enjoy these full of goodness. The whole family wil chs ma sto g pin kee ut abo n bee ays alw dish suggestions from Bull Brand.
H SPICY HOT DOGS WIT SWEET ONIONS
S MINI MEAT & PAP TART These tasty pap tarts combine two of SA’s favourite dishes – pap and meat. You can bake them as individual servings or as one large hearty tart.
Ingredients • • • • • • • •
1 litre water 500ml (2 cups) maize meal salt to taste 1 large onion, cut into thin wedges or slices 2 cloves garlic, crushed sunflower or olive oil 1 x 300g can Bull Brand Corned Meat, cut into small cubes 10 black olives, halved
• • • •
salt and pepper to taste 3 large eggs 125ml (½ cup) milk 10ml (2 tsp) dried thyme or parsley • 250ml (1 cup) grated cheddar cheese • 5ml (1 tsp) prepared mustard
Method 1. Mix the water and maize meal in a saucepan, season with salt to taste and bring to the boil while stirring. Reduce heat, cover and simmer on very low for about 45 minutes or until cooked, stirring occasionally. 2. Remove from heat and allow the mixture to cool. 3. Meanwhile, prepare the filling by frying the onion in oil until golden and soft. Add the garlic and can of Bull Brand Corned Meat and fry until the meat is lightly browned. Set aside. 4. Once the maize pap has cooled, whisk in 1 egg and then press the mixture into the bottom and sides of 6 to 8 small, loosebottom tart pans or one large pie dish. Spoon the meat filling into the tart bases. 5. Whisk the 2 remaining eggs with the rest of the ingredients and pour into the tarts. Bake in a preheated oven at 180°C for 30-40 minutes, or until the fillings are just set. Serve with salad.
A wors roll with a twist. Quick and easy to make.
Ingredients • • • • • • • • • • • • •
3 large onions, sliced in rings sunflower or olive oil salt, pepper and sugar to taste dash of vinegar 1 x 410g Rhodes tomato and onion mix 2 cloves garlic, crushed 10ml (2 tsp) chilli flakes 2ml (½ tsp) ground cumin 15 ml (1 tbsp) ground paprika few dashes Tabasco sauce 1 x 300g can Bull Brand Corned Meat seasoned cake flour 4 fresh hot dog rolls
Method 1. Fry the onions in a little oil until soft, season with salt and pepper to taste and stir in a generous spoon or two of sugar and vinegar. Continue to fry on a medium heat until lightly caramelised, stirring occasionally. Remove from heat and set aside. 2. Then place the tomato and onion mix in a saucepan together with garlic, chilli flakes, cumin and paprika and bring to the boil. Turn down the heat and simmer without a lid until reduced and thick. Taste the sauce and season with Tabasco and more salt, pepper and sugar as required. Remove from heat, cover and set aside. 3. Cut the Bull Brand Corned Meat in thick strips and dip each in cake flour. Fry in a little hot oil until lightly browned on both sides. 4. To assemble, cut a slit into the top of each roll. Spoon in a generous portion of sauce, add a few strips of the meat on top of the sauce and finish with the onions. Garnish with rocket, if using, and serve.
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