MEALIE MUNCHIES

A portable picnic treat with a tangy bite of ginger

When I was growing up in Scotland my dad always planted a row of mealies in the summer. They grew along the back wall and when their heads could be seen from the kitchen window we knew we would soon be having them for our tea. Sweet corn is not an easy grain to grow in the cold temperatures of Scotland. But the sunny warmth of the back wall was the perfect spot for them.

October and November are the best months to plant mealies in most areas of South Africa. They like full sun and well-composted soil with good drainage. Plant in smaller, shorter blocks rather than one or two long rows; this helps to achieve good pollination of the crop and protects against wind and rain damage.

Sow directly into the soil about 25cm-35cm apart and 1-2cm deep; leave a space of 60-70cm between rows. Sweet corn, or mealies, have a shallow root system quite close to the surface and early weeding is necessary to give the plants a good start.

SWEET CORN FRITTERS

180g (1½ cups) cake flour 5ml (1 tsp) Himalayan pink salt 5ml (1 tsp) baking powder 2 eggs (organic and free range) 85ml ( 1/3 cup) grape seed oil (cold pressed) 250ml (1 cup) fresh corn kernels cut off the cob 250ml (1 cup) organic milk Sieve flour, salt and baking powder into a mixing bowl. Break in the eggs and add the grape seed oil and corn. Mix together and add the milk, a little at a time, until you have a thickish batter. Heat a frying pan to medium heat. Using a dessert spoon, drop spoonfuls of the batter into the pan and spread a little with the back of the spoon — the fritters should be flat and round. Fry until golden brown on one side, then flip and fry the other side. The fritters make a delightful addition to your picnic basket, served cold with smoked trout and cream cheese and sprinkled with chopped fresh dill. They are also delicious served hot with butter. Makes about 12, depending on size Alison’s on the Green, 33 Troupant Avenue, Magaliessig, Joburg, (011) 467-0561, alisonsorganicdeli.com. E-mail queries to food@sundaytimes.co.za with ALISON as the subject.

300ml golden syrup 300ml treacle 200g (1 cup) sticky brown sugar 200g butter 380g self-raising flour 10ml (2 tsp) mixed spice 10ml (2 tsp) ground ginger 4 extra-large eggs, lightly beaten

Icing:

260g (2 cups) icing sugar, sifted

Warm water, to mix 100g preserved ginger, finely chopped

Combine the syrup, treacle, sugar and butter in a large microwaveable mixing bowl and heat on medium in the microwave for 2-3 minutes until the butter has melted. Remove and stir in the flour and spices. Add the eggs and beat until smooth. It will be quite runny. Pour batter into a 5cm deep, 40x30cm pan sprayed with cooking spray and bake in a preheated oven at 170°C for 45 minutes. Cool completely. For the icing, place the icing sugar in a bowl and gradually beat in enough water to make a runny icing. Add a little of the syrup from the preserved ginger. Pour over the cooled cake and sprinkle over the chopped ginger. Leave to set and cut into squares. Makes about 30 squares