TUCK INTO TASTY TV SNACKS
It’s Rugby World Cup time. So invite friends round to watch a game and serve these snacks from Angela Day using a few traditional South African ingredients
STICKY NAARTJIE WINGS
Serves 8 16 chicken wings 125ml naartjie juice 125ml orange juice 30ml lemon juice 125ml chutney 60ml olive oil 30ml honey 5ml chopped garlic 15ml fresh thyme leaves
5ml salt 2ml pepper 2 naartjies, segmented Put the chicken wings in a bowl.
Combine the rest of the ingredients, except the naartjie segments, in a small saucepan and whisk until well combined.
Bring to the boil and cook for 10 minutes until slightly reduced.
Allow to cool then pour over the chicken and stir to coat the wings completely.
Cover and refrigerate for one hour or overnight.
Preheat the oven to 180°C. Line a baking tray with tinfoil.
Remove the wings from the marinade and arrange on the prepared tray in a single layer.
Roast for 30 minutes, basting with the marinade halfway.
Add the naartjie segments and cook for a further 10 minutes.
POSH PAP BALLS WITH TOMATO SAUCE
Serves 10-12 500ml water 500ml milk
10ml salt 500ml mielie meal
60g butter 500ml grated cheddar cheese 5ml mustard powder a pinch of turmeric black pepper 2 eggs, beaten fresh white breadcrumbs
oil for frying
TOMATO SAUCE
30ml oil 1 large onion, chopped
10ml chopped garlic 1 small chilli, seeded and chopped 2x 400g tins of chopped tomato
10ml sugar salt and pepper 10ml mixed herbs Combine the water, milk and salt in a pot and bring to the boil. Add the mielie meal and stir well. Cover and simmer over a medium heat until cooked. Stir in the butter, cheese, mustard, turmeric and black pepper. Leave to cool slightly.
Roll the mixture into balls and place on a tray. Refrigerate until required.
Dip the balls in the beaten egg and roll in crumbs.
Heat oil in a large pot or deep fryer and fry until golden brown. Drain on paper towel.
Serve the balls warm with the tomato sauce.
TOMATO SAUCE: Heat the oil and fry the onion, garlic and chilli until soft.
Add the tomatoes, sugar and seasoning. Simmer, uncovered, for about 20 minutes until thickened. Stir in the mixed herbs.
Serve with the pap balls.