Winning snack time recipes

·           300 g Bull Brand Corned Meat,

·           2 large tomatoes, skinned and chopped

·           1 green pepper, cut into small cubes

·           250 ml (1 C) grated cheese

·           6 jumbo eggs

·           125 ml (½ C) milk

·           45 ml (3 T) chutney

·           45 ml (3 T) finely chopped parsley or 15 ml (1 T) dried mixed herbs

·           salt and pepper to taste

·           Finely chop the Bull Brand Corned Meat and mix with the tomatoes and pepper.

·           Spray a large muffin pan with non-stick spray and place equal portions of the meat mixture into the cavities. Top the meat with equal portions of grated cheese.

·           Now beat the eggs well with the milk, chutney and parsley or herbs. Season to taste with the salt and pepper and pour over the meat and cheese in the muffin pan.

·           Bake in a preheated oven at 180°C for 15 – 20 minutes or until the eggs are set.

·           Remove from oven and allow to rest for a few minutes before lifting the baked eggs from the pan. Serve with more grated cheese, bread, butter and a tomato salad.

·           500 ml (2 C) maize meal

·           salt to taste

·           1 large onion, cut into thin wedges or slices

·           2 cloves garlic, crushed

·           sunflower or olive oil

·           1 x 300 g can Bull Brand Corned Meat, cut into small cubes

·           10 black olives, halved

·           salt and pepper to taste

·           3 large eggs

·           125 ml (½ C) milk

·           10 ml (2 t) dried thyme or parsley

·           250 ml (1 C) grated cheddar cheese

·           5 ml (1 t) prepared mustard

·           Remove from heat and allow the mixture to cool.

·           Meanwhile, prepare the filling by frying the onion in oil until golden and soft. Add the garlic and can of Bull Brand Corned Meat and fry until the meat is lightly browned then stir in the olives, cover and set aside.

·           Once the maize pap has cooled, whisk in 1 egg and then press the mixture into the bottom and sides of 6 – 8 small, loose-bottom tart pans or one large pie dish. Spoon the meat filling into the tart bases.

·           Whisk the 2 remaining eggs with the rest of the ingredients and pour into the tarts. Bake in a preheated oven at 180°C for 30 – 40 minutes, or until the fillings are just set. Serve with salad.

INGREDIENTS (Makes 2 Pizzas)

METHOD

·           4 cloves garlic, finely chopped

·           a few basil leaves, torn into smaller pieces

·           salt and pepper to taste

·           160 ml (⅔ C) ice-cold water

·           60 ml (4 T) olive oil

·           500 ml (2 C) cake flour

·           5 ml (1 t) salt

·           extra olive oil for brushing

·           500 ml (2 C) grated or sliced mozzarella cheese

·           1 small red onion, coarsely sliced or chopped

·           125 g mushrooms, sliced or chopped

·           125 ml (½ C) each black and green olives, pitted

·           1 small red pepper, diced

·           1 small green pepper, diced

·           cherry tomatoes, cut in half

·           1 x 300 g can Bull Brand Corned Meat, cut into small cubes or thin slices

·           salt, freshly ground black pepper and dried origanum

·           For the bases, mix the water and 60 ml oil. Place the flour and 
smooth. Let the dough rest for 15 minutes then divide it in two and roll out each piece thinly. Place on greased baking sheets and brush with extra oil. Bake in a preheated oven at 230°C, for 5 – 8 minutes or until cooked.

·           Spread the bases with sauce, cover with cheese and arrange the rest of the ingredients on top. Season with salt, pepper and origanum and bake for 5 minutes or until the cheese melts then slice and serve.