DRUM - - Food -

SERVES 4 PREPA­RA­TION: 10-15 MIN COOK­ING: 40-45 MIN 30ml (2T) olive oil 200g ba­con, chopped 10ml (2t) smoked or plain pa­prika 2,5ml (½t) each chilli flakes and ground cumin 1 onion, sliced 2 gar­lic cloves, chopped 6 medium pota­toes, cooked, peeled and sliced 4 baby mar­rows, sliced 2 rounds feta cheese, crum­bled


375ml (1½c) milk 3 eggs salt and pep­per


fresh pars­ley, chopped (op­tional) Pre­pare a braai fire with enough coals to cook the frit­tata. Put a large flame­proof pan on a stand over medium-heat coals. 1 Heat the oil in the pan and fry the ba­con un­til crispy. Add the spices and mix. Re­move half the ba­con from the pan. 2 Add the onion and gar­lic to the ba­con in the pan and braise un­til soft. Trans­fer the ba­con/ onion mix­ture to a dish and set aside. Take the pan off the heat, wipe clean with pa­per tow­els and grease well with non­stick spray. 3 Re­duce the heat by spread­ing out the coals. Spoon half the ba­con/ onion mix­ture into the pre­pared pan. Add a layer of po­tato slices, fol­lowed by a layer of baby mar­rows, then feta cheese. Re­peat with the rest of the in­gre­di­ents then top with the re­served spiced ba­con.

4 EGG CUS­TARD Mix the milk, eggs, salt and pep­per well and pour over the in­gre­di­ents in the pan. Cover with foil and put on a grid close to the coals. Ar­range a few coals on top of the foil. 5 Braai for 35-40 min­utes or un­til the egg cus­tard has set. Al­ter­na­tively, bake the frit­tata at 180°C. 6 TO SERVE Sprin­kle pars­ley over (if us­ing) and serve.

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