Crumbed Pesto & Mozzarella ‘’A-maize-balls’’

The quickest way to get a home filled with happy people is to make these scrumptious Crumbed Pesto and Mozarella “A-maize-balls”. These little mouthfuls of joy are simply amazing – they will instantly get your people in a festive mood, singing your praises in between bites.

Makes: 16

650 ml water
1 c (250 ml) FEAST Super Maize Meal
1 tsp (5 ml) freshly ground salt
½ tsp (2.5 ml) freshly ground pepper
80 g basil pesto
200 g Mozzarella, cut into 16 little cubes
¾ cup (180 ml) seasoned cake flour
2 eggs, beaten
2 c (500 ml) dried coarse bread crumbs (Panko crumbs are great for this)
vegetable oil for deep frying

To serve:
500 ml ready-made Napolitana sauce, heated

In a medium pot, heat the water, salt and pepper until boiling. Add the FEAST Super Maize Meal and stir vigorously over low heat for 5 minutes or until smooth and thickened. Stir in the pesto.
Decant into a large bowl and allow to cool to room temperature. Divide the mixture into 16 even pieces. Flatten a piece in the palm of your hand, place a mozzarella cube in the centre, curl the pesto maize meal around the cheese to form a ball. Repeat until you have 16 pesto balls. Chill for at least 15 minutes.
Dip the pesto balls in seasoned cake flour, followed by egg and lastly a generous coating of bread crumbs.
Heat the oil and fry the balls in batches until golden and some mozzarella starts to ooze out (3 – 5 minutes).
Place onto paper towel to absorb excess oil.
Serve hot with warm Napolitana sauce for dipping.

Butter Chicken & Spinach Krummelpap

Butter Chicken

Anybody can throw together a chicken dish. Our flavourful Butter Chicken and Spinach Krummelpap, on the other hand, will show your family and friends just how amazing you are. You’ll never look at chicken in the same way again!

Serves: 4

600 g chicken breast or thigh fillets, thinly sliced
1 tbsp (15 ml) vegetable oil
100 g butter
2 onions, finely chopped
2 garlic cloves, crushed
1 tbsp (15 ml) grated ginger
180 ml plain thick yoghurt
80 ml water
¼ c (60 ml) tomato paste
2 tsp (10 ml) sugar
2 tsp (10 ml) ground coriander
2 tsp (10 ml) garam masala
1 tsp (5 ml) chilli powder
8 cardamom pods, squashed
8 black peppercorns
8 curry leaves
2 tsp (10 ml) corn flour
½ c (125 ml) cream
a big handful of fresh coriander, chopped
salt to taste

Heat the oil and butter in a medium pot, brown the sliced chicken in
portions and set aside.
Add the onions, garlic and ginger and sauté until softened and fragrant.
In a bowl, combine the yoghurt, water, tomato paste and sugar with all
the spices. Add the chicken to this mixture and coat well.
Whisk the cream and corn flour together.
Add the chicken mixture to the onions, together with the cream, and
simmer, covered for 15-20 minutes, stirring occasionally.
Add the chopped coriander and season to taste.

Spinach Krummelpap

Serves: 4

1 ½ c (375 ml) water
a good pinch of salt
2 ml ground nutmeg
1 c (250 ml) FEAST Super Maize Meal
2 tbsp (30 ml) butter
300 g Swiss chard spinach, stalks removed
freshly ground pepper to taste

Heat the water, salt and nutmeg until boiling. Add the FEAST Super Maize Meal in the centre of the boiling water so it forms an island. Do not stir. Reduce heat to very low, cover and simmer for 20 minutes. (Do not lift the lid during this time).
Meanwhile, steam the spinach until wilted. Squeeze as much moisture out of the leaves as possible, then chop finely.
Use 2 forks to work the pap into ‘’krummels’’. Cover again and allow to cook over low heat for another 10 minutes.
Stir in the butter and spinach and season to taste.

Serve with Butter Chicken.

Cheesy Corn, Bacon & Chive Muffins

If you can make a perfect muffin, you can win anyone’s heart. This scrumptious muffin recipe, containing a special “festive” ingredient, is your ticket to become an instant hit at home. Breakfast, lunch or work snack – they will be a real treat!

Makes: 12

250 g streaky bacon, diced
1 ½ c (375 ml) FEAST Super Maize Meal
1 ½ c (375 ml) self-raising flour
1 c (250 ml) grated Cheddar cheese
400g tin creamed sweetcorn
handful of chives, chopped
¼ c (60 ml) vegetable oil
80 ml milk
2 large eggs, beaten
freshly ground salt and pepper
a good pinch of cayenne pepper

Fry the diced bacon in a pan until crispy.
Place the FEAST Super Maize Meal and flour into a large bowl. Add the cheese, fried bacon, creamed corn, chives, oil, milk and eggs. Season with salt, black pepper and a pinch of cayenne pepper. Mix with a wooden spoon until well combined.
Preheat the oven to 200°C.
Spoon the mixture into a well-greased muffin pan.
Bake for 20 – 25 minutes.
Serve warm with lots of butter.

Bolognese Pizza Bake

We’ll show you how to take this basic dish from good to great. This mouthwatering Bolognese Pizza Bake will not only have everyone fighting over seconds, but it will earn you everyone’s praise. You’ll be your family’s favourite person as soon as they take the first bite!

Makes: 1 large Pizza Bake Serves: 4

Maize Meal Base:
3 c (750 ml) water
1 tsp (5 ml) dried rosemary
1 tsp ( 5 ml) dried oregano
1 ½ c (375 ml) FEAST Super Maize Meal
1 c (250 ml) grated Parmesan cheese
freshly ground salt and pepper

Quick Bolognese:
1 onion, chopped
2 garlic cloves, crushed
2 tsp (10 ml) dried oregano
1 tbsp (15 ml) olive oil
300 g beef mince
1 c (250 ml) tinned chopped tomatoes
80 ml prepared beef stock, water or red wine
2 tbsp (30 ml) tomato paste
1 tsp (5 ml) sugar

½ c (125 ml) grated cheddar cheese
1 c (250 ml) grated mozzarella cheese
fresh basil leaves
125 g baby tomatoes, halved

Maize meal base: In a medium pot, bring the water and dried herbs to the boil, add the FEAST Super Maize Meal and whisk vigorously until smooth and thick. Cover and steam over low heat for +- 5 minutes. Stir in the cheese and season to taste. Spread out onto a greased baking tray or dish. Allow the base to firm up while preparing the Bolognese.
Bolognese: In a saucepan, sauté the onion, garlic and oregano in olive oil until softened and fragrant. Add the mince and fry until broken up and browned. Add the chopped tomatoes, stock, tomato paste and sugar. Mix until well combined, bring to the boil, then simmer over low heat uncovered until reduced (this should take 20 minutes). Season with salt and pepper.
Preheat the oven to 240°C
Spread the Bolognese onto the maize meal base. Sprinkle with cheddar and mozzarella. Bake for +- 15 – 20 minutes or until the cheese is golden and bubbling.
Garnish with basil leaves and baby tomatoes.