Parmesan pap with rosemary sausage
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
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.