Parme­san pap with rose­mary sausage

True Love - - Entertaining -

In­gre­di­ents

Mielie meal 1 tsp cumin seeds Salt and black pep­per 1 cup parme­san cheese, grated 500g rose­mary lamb sausages 3T oil 1 onion, thinly sliced 3 cloves gar­lic, crushed 2tsp ginger, crushed 3 chill­ies, finely chopped 4 toma­toes – blanched, peeled and grated 2 rose­mary sprigs

Method

1. Bring salted water to the boil. Add mielie meal and cumin seeds. Stir into a smooth mix­ture un­til slightly thick. Add parme­san cheese and stir. 2. Pour the pap into a deep round dish and leave to cool. Place in re­frig­er­a­tor un­til needed. Then cut into wedges, place on a medium grill, and braai un­til heated through. 3. In a pan, heat oil and sauté onion, gar­lic, ginger and chilli for about 3 min­utes. Pour in toma­toes, rose­mary, and cook for 20 min­utes. Sea­son with salt and pep­per. 4. Grill lamb sausages for 20 min­utes, or un­til well done. Serve with cumin pap wedges and tomato rel­ish.

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