Eggs with pap. With a boerie roll. With amasi marinated chicken on amagwinya. We plate 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.
Amasi marinated fried chicken topped with poached egg, served on amagwinya
Serves 2; Prep time 30 minutes + 2 hours for marinading; cooking time: 20 minutes
Ingredients:
2 deboned chicken thighs or breast fillets, skinless
For the marinade:
150ml Amasi (may substitute with buttermilk or plain yoghurt); 1 Tbsp smoked paprika; Pinch fine salt; squeeze of lemon juice; 1 tsp smooth mustard
For the paprika mayo:
1 large egg, at room temperature; 1 Tbsp smooth mustard; 1 Tbsp red or white wine vinegar; 1 tsp paprika powder; big pinch fine salt; 1 tsp fresh lemon juice; 1 cup (250ml) sunflower or canola oil
For cooking:
1 litre sunflower oil for frying; 100g plain flour; salt and pepper
To serve:
2 large amagwinya or hamburger buns; paprika mayo; pickles (optional); lettuce; 2 large eggs, poached
Method:
In a non-metallic bowl whisk the marinade ingredients together, and marinate the chicken for 2-4 hours, covered in the fridge.
While the chicken is marinating, make the mayo. Place all the ingredients except the oil in a jug, and using a hand blender, whiz all the ingredients together, slowly pouring in the oil and blend to create a thick emulsion. Set aside. After 1 ½ hours, remove the chicken from the fridge and allow to stand at room temp for 30 minutes.
Heat the oil in a saucepan. Place the flour and salt and pepper (according to taste) in a shallow bowl. Remove chicken from the marinade and place in the flour, coating both sides well, shake off the excess flour.
Fry the chicken for 3-5 minutes (depending on thickness) on each side until golden brown and cooked through. Remove and drain on paper towel lined plate. To assemble, cut the amagwinya, or hamburger buns, in half and spread with paprika mayo (reserve some for serving), arrange lettuce leaves and pickles, top with the fried chicken. Poach the eggs until done to your liking and top the chicken with the poached egg and a good dollop of the paprika mayo.
Boerewors rolls with chilli fried egg
Serves 4; prep time 10 minutes; cooking time 20 minutes
Ingredients:
2 large brown onions, thinly sliced; 2 Tbsp olive oil; 4 pieces boerewors, approximately 150g each; 4 large eggs; 2 Tbsp chilli or olive oil to fry; sweet chilli sauce to serve; 4 hot dog rolls, sliced
Method:
Heat the 2 Tbsp olive oil in a large pan and add the sliced onions. Gently fry for 8-10 minutes until the onions are soft and golden. Remove the onions to a separate bowl and cover with foil to keep warm. In the same pan heat the chilli oil, or plain oil if you prefer, and fry the eggs until done to your liking. Boerewors is almost always braaied, but you can also pan fry. Cook the boerewors until it’s cooked through but still juicy.
To serve:
Place the boerewors into the fresh rolls and top with a fried egg and onions. Drizzle with sweet chilli sauce.
Recipes and images: The South African Poultry Association
