Eggs with pap. Yes please. Heritage Day’s coming up and we’re plating up tradition … with a few tasty twists.
Pap and egg cups
Makes 12 cups; prep time 30 minutes
Ingredients for the pap:
- 375ml water
- 250ml maize meal
- 1 Tbsp butter
- 250ml mozzarella cheese, grated, plus extra for sprinkling
- 2 Tbsp fresh chives, snipped; salt, to taste
Ingredients for the cups:
- 6 large eggs
- 80ml (1/3 cup) milk; salt and pepper, to taste
- 250g bacon bits, pan fried
Method:
Preheat the oven to 180° and lightly grease a 12-hole muffin tray.
For the pap, bring the water to the boil and gradually add the maize meal, whisk until well combined, cover and cook on medium heat for 5 minutes. Remove from the heat and add the butter, cheese, chives, salt, and pepper. Stir until the butter has melted. Press 1 Tbsp of the pap into each muffin hole and set aside.
Whisk together the eggs, milk, salt, pepper, crispy bacon and pour over the pap layer in the muffin tray. Sprinkle with a little extra cheese and bake until set and golden, about 20 minutes. Serve while still warm.
Pap scotch eggs with tomato chilli dipping sauce
Serves 4; prep time 30 minutes; cooking time 30 minutes
Ingredients:
- 1 cup water
- ½ cup milk
- 1 ½ cups coarse maize meal
- 4 Tbsp sour cream
- 1 tsp salt
- ¼ cup plain flour
- 1 tsp Aromat (optional)
- ½ cup dry breadcrumbs
- 6 eggs for the scotch eggs
- 2 extra eggs, beaten for coating, tomato chutney or sweet chilli sauce.
Method:
Preheat oven to 180°. Line a baking tray with baking paper. Place a large saucepan over medium heat, add water and milk, pour in the maize meal, whisking until smooth.
Bring to the boil and whisk constantly for 5 minutes, until thickened. Remove from heat and stir through the salt and sour cream, set aside to cool. Meanwhile, bring a large saucepan of water to a simmer. Add four eggs, in their shells, and cook for 6 minutes, then add to an ice bath. Once cooled, gently peel each egg and set aside.
Mix the plain flour with the Aromat (optional) on a flat plate. Keep an extra plate on hand for later.
Prepare a greased baking tray or line with baking paper. Form a large patty of the maize mixture. Roll one egg in flour to coat, then place in the centre of the patty. Shape the patty around the egg to create an even sphere, then roll again in flour. Set aside on a plate and repeat with remaining eggs. You will likely have some of the maize meal mix left over, depending on how big you want your scotch eggs.
Whisk the extra eggs and dip the coated maize eggs into the beaten eggs and then roll in the breadcrumbs, place on the greased baking tray.
Bake for 15-20 minutes until crisp and golden brown. Serve warm with tomato chutney or sweet chilli sauce.
