ZHOOSHED-UP PAP AND WORS

Humble pap gets fancy with the addition of mature cheddar, parsley and lemon zest.

SERVES 4 PREPARATION: 20 MIN COOKING: 30-45 MIN

BOEREWORS 300g boerewors PAP 375ml (1½c) maize meal 750ml (3c) boiling water 60ml (¼c) butter 100g mature cheddar cheese, grated zest of 1 lemon handful of fresh parsley, chopped TOMATOES 15ml (1T) olive oil 250g cherry tomatoes 2 garlic cloves, chopped 15ml (1T) butter 1ml (¼t) sugar salt and freshly ground pepper TO FINISH fresh parsley, chopped lemon zest lemon wedges

Soak 4 kebab skewers in water. Prepare a braai fire with enough coals to cook the sausage. 1 Boerewors Cut the sausage into 4 equal lengths. Roll up each piece then thread onto a soaked kebab skewer. Transfer to a folding grid and braai until done. Set aside. 2 Pap Put the maize meal in a saucepan with 500ml (2c) boiling water. Stir well and bring to the boil, stirring continuously to prevent the pap from sticking. 3 When the water has evaporated, add another 250ml (1c) of boiling water. Stir well and add the butter. Simmer slowly for about 15 minutes or until the pap is done. 4 Add the cheese, lemon zest and parsley and mix well. Set aside. 5 Tomatoes Heat the oil in a large saucepan and fry the tomatoes until slightly charred. Reduce the heat, add the garlic and butter and stir-fry for a minute. Add the sugar, salt and pepper. 6 To finish Divide the pap among four bowls. Top with the tomatoes and boerewors kebabs. 7 Sprinkle extra parsley and lemon zest over and serve with lemon wedges.