Exciting new recipes with maize
Take SA’s favourite staple food to a whole new level with these dishes
STYWE PAP ARANCINI
Rice is nice in these Italian stuffed treats – but stywe pap (stiff mealie meal porridge) is lekker too! MAKES ABOUT 12 BALLS Preparation: 30 min Chilling: 15 min Cooking: 30 min BALLS 15ml (1T) olive oil 200g diced bacon 1 onion, chopped 2 garlic cloves, crushed 4 x 250ml (4c) cooked stywe
pap at room temperature 250ml (1c) grated mozzarella 125ml (½c) grated mature
cheddar cheese 125ml (½c) grated Gouda cheese salt and freshly ground pepper COATING 2 eggs, whisked 30ml (2T) milk 125ml (½c) flour 250ml (1c) breadcrumbs oil for deep-frying GREMOLATA handful of fresh parsley, chopped 2 garlic cloves, crushed grated zest of 1 lemon salt TO SERVE
coarse salt 1 Balls Heat the oil in a pan and fry the bacon until crispy. Add the onion and garlic and stir-fry until soft. Set aside to cool. 2 Put pap and three kinds of cheese in a bowl. Add the bacon mixture and combine well. Season with salt and pepper. 3 Shape into golf ball-size spheres. 4 Coating Whisk the eggs and milk together. Roll a pap ball in the flour, dip in the egg mixture and roll in the crumbs. Repeat. Put the balls on a plate and chill for at least 15 minutes. 5 Heat oil in a deep-fryer or large pot and deep-fry the balls in batches until golden brown and heated all the way through. Drain on paper towels. 6 Gremolata Mix the ingredients. 7 To serve Serve the arancini with the gremolata and a little coarse salt.