Offal Kebabs with Parsley & Lemon Pap with Sherry Thyme Braised Onions

Have you ever served kebabs with pap and sherry thyme braised onions before? Of course not. This one-of-a-kind dish will open up a whole new world of taste wonders. Your guests will be thrilled to have this on their plate – and they will be insisting on it again and again.

Serves: 6

Ingredients:
Mixed Meat Kebabs:
9 lamb kidneys, halved
2 lamb hearts, quartered length wise and then halved
3 Kassler steaks/chops/gammon, cubed 2 cm squared
1 ½ tbsp. (7.5 ml) Italian mixed herbs
3 cloves garlic, crushed
2 tbsp (30 ml) olive oil
2 tsp (10 ml) coarse salt
1 tsp (5 ml) ground black pepper
12 large bay leaves
1 large red onion, quartered and leaves separated
Pap:
2 c (500 ml) water
1 ½ c (375 ml) FEAST Super Maize Meal
2 tbsp (30 ml) butter
zest of 1 lemon
handful of parsley, chopped
freshly ground salt and pepper to taste

Braised Onions:
4 onions, thinly sliced
2 tbsp (30 ml) butter
1 tsp (5 ml) vegetable oil
6 sprigs of thyme, chopped
½ c (125 ml) Old Brown Sherry
1 c (250 ml) prepared beef stock

Method:
For the kebabs: Mince herbs, garlic, salt, pepper and olive oil in a mortar and pestle into a paste. Work the paste into the cubed meat by hand, so that it is well mixed. Refrigerate for 3 hours or overnight. Soak 6 wooden sosatie/kebab sticks for 1 hour in water. Thread meat in sequence starting with Kassler, kidney, heart, onion and bay leaf. Repeat ending with a Kassler cube.
Prepare a fire/barbeque and grill kebabs for 14 minutes on medium/high heat, turning after 7 minutes.

For the pap: Heat the water in a medium pot until boiling. Add the FEAST Super Maize Meal and stir vigorously until smooth. Cover and cook over low heat for 8 minutes. Stir in the butter, lemon zest and parsley. Season to taste.

For the braised onions: Heat the butter and vegetable oil in a large pan. Sauté the onions and thyme over moderate heat until golden. Stir in the sherry and stock and simmer until reduced (about 10 minutes). Season with salt and pepper to taste.

Serve the Zesty Parsley Pap with Grilled Offal Kebabs and Sherry and Thyme Braised Onions.

Chutney Chicken Wings & “Pap Chips”

Just when you thought that chicken couldn’t get any better… If you walk out of the kitchen with Chutney Chicken Wings and “Pap Chips”, you will turn heads for sure – especially when those chicken wings are golden and deliciously sticky, just begging to be devoured right on the spot!

Serves: 4

Ingredients:
Pap Chips:
4 c (1 L) prepared vegetable or chicken stock
1 ½ tsp (7.5 ml) dried mixed herbs
2 c (500 ml) FEAST Super Maize Meal
olive oil for drizzling
2 garlic cloves, crushed
fresh ground salt and pepper

Chutney Wings:
16 chicken wings, pinions removed and cut through the joints to make winglets
1 c (250 ml) fruit chutney
½ c (125 ml) tangy mayonnaise
1 tsp (5 ml) smoked paprika (optional)
½ tsp (2.5 ml) dried chilli flakes (optional)

Method:
Prepare the pap for the ‘’chips’’. In a medium pot, bring the stock and herbs to the boil then reduce heat and vigorously whisk the FEAST Super Maize Meal into the stock until smooth and thick. Cover and allow to steam over low heat for +- 5 minutes. Spread pap out evenly into a 20 x 20 cm baking tin or dish lined with baking paper. Chill for at least 30 minutes or until firm and set.

For the wings: Preheat the oven to 200°C.
Season the chicken winglets with salt and pepper. Place onto a rack of a roasting tray. Combine the chutney, mayo and optional spices. Brush this mixture generously onto the wings.
Roast for 35 minutes (baste with more chutney mixture every 10 minutes) or until golden and sticky!

Turn oven temperature up to 220°C.
Gently remove set pap from the tin and cut into 10 cm x 3 cm ‘’chips’’.
Place onto a greased baking tray and drizzle with plenty of olive oil. Brush crushed garlic onto the ‘’chips’’ and season well with salt and pepper.
Roast for 20 – 25 minutes or until golden and crispy.

When chips are 5 minutes from being done, simply pop them back into the oven to heat up again.

Tip:
For ‘’Cheesy Pap Chips’’, simply stir 250 ml grated mature Cheddar or Parmesan into the cooled pap before setting. Yum!

Fruity & Spicy Pork Stew with Coriander Pap

Pork stew has never tasted better! This fruity and spicy stew, served with delicious stywe pap, is the ultimate comfort meal. Trust us, you’ll want to mop up every last drop of sauce with those scrumptious bits of stywe pap!

Serves: 4-6

Ingredients:
1.2 kg pork neck, cut into chunks
2 tbsp (30 ml) vegetable oil
2 onions, chopped
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, crushed
1 tbsp (15 ml) grated ginger
1 tbsp (15 ml) medium curry powder
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander
2 tsp (10 ml) turmeric
1 tsp (5 ml) ground cinnamon
1 c (250 ml) apricot or peach juice
1 ½ c (375 ml) prepared chicken or vegetable stock
250 g mixed dried fruit (prunes, peach, apricot, apple)
handful of fresh coriander, chopped
freshly ground salt and pepper to taste

Coriander Stywe Pap:
4 c (1 L) water
1 ½ c (375 ml) FEAST Super Maize Meal
handful of fresh coriander, chopped
freshly ground salt and pepper

Method:
Heat the oil in a large pot and brown the chunks of pork neck. Remove and set aside.

Add the onion, carrot, celery, garlic, ginger and spices to the pot (add a bit more oil if needed) and sauté until softened and fragrant.

Add the peach juice and stock and bring to the boil. Place the meat back into the pot and top with the dried fruit, cover and cook over a low heat for +- 45 minutes or until pork is tender.

Stir in the fresh coriander and season to taste.

For the pap: Heat the water until it starts to boil. Add 1 c (250 ml) FEAST Super Maize Meal, stir well until smooth. Cover and simmer over a low heat for 5 minutes. Add the remaining maize and stir over the heat until a thick consistency is reached. Stir in the coriander and heat through for a few seconds. Season to taste.

Enjoy this stew by mopping up the sauce with bits of stywe pap! Delicious.

Coq au Vin with Pap ‘’Dauphinoise’’

Chicken in red wine casserole with maize meal baked with Parmesan, fresh herbs, garlic and cream.
Being able to cook a Coq au Vin is the ultimate sign of an expert cook. And now we’re sharing our little secret on how to make this classic French dish even better…. Serve it with Pap “Dauphinoise”. Dauphinoise is a traditional French potato dish, but we’ve added our own twist to get that extra wow-factor.

Serves: 4-6

Ingredients:
200 g streaky bacon, diced
1 tbsp (15 ml) butter
1 tbsp (15 ml) vegetable oil
5 chicken thighs
5 chicken drumsticks
16 whole baby onions, peeled
¼ c (60 ml) Old Brown Sherry or brandy
3 tbsp (45 ml) cake flour
2 c (500 ml) full-bodied red wine
½ c (125 ml) prepared chicken stock
2 garlic cloves, crushed
1 tbsp (15 ml) tomato paste
4 sprigs fresh thyme or 1 tsp (5 ml) dried
2 sprigs fresh rosemary or 1 tsp (5 ml) dried
4 fresh or dry bay leaves
To serve:
250 g brown mushrooms, thickly sliced
a knob of butter
handful of fresh parsley, chopped

Method:
Heat the butter and oil in a large pot. Brown the chicken pieces until golden. Season with salt and pepper and set aside. Remove excess oil from pot, but leave enough to fry the bacon and onions.

Sauté the bacon and baby onions until onions begin to brown. Add the sherry and allow to reduce for a minute. Stir in the flour and cook over low heat for another minute.

Add the remaining ingredients except for the mushrooms and parsley. Bring to the boil, add the chicken back to the pot, cover and simmer over low heat for +- 45 minutes. Season to taste.

Meanwhile, fry the mushrooms with a little butter in a large pan until browned. Season to taste.

Add the fried mushrooms (and its cooking juices) into the pot when the chicken is cooked and ready. Sprinkle with parsley.
Serve with Pap ‘’Dauphinoise’’.

Pap ‘’Dauphinoise’’

Serves: 6

Ingredients
4 c (1 L) chicken stock
2 c (500 ml) FEAST Super Maize Meal
2 tbsp (30 ml) butter
2 c (500 ml) grated Parmesan or mature Cheddar cheese
6 sprigs of thyme, chopped
2 sprigs rosemary, chopped
2 garlic cloves, crushed
1 c (250 ml) cream
freshly ground salt and pepper

Method:
Heat the chicken stock until boiling. Add the FEAST Super Maize Meal and stir vigorously until smooth. Cover and cook over low heat for 8 minutes. Stir in the butter and half of the cheese.
Spread evenly into a medium baking dish. Prick holes into the firm pap using a fork.
Mix the herbs, garlic, cream and remaining Parmesan together. Season well with salt and pepper.
Pour over the pap. Allow to stand for 10 minutes.
Preheat the oven to 180°C.
Bake for 35 – 40 minutes or until golden.
Cut into portions and serve with Coq au Vin.

A delicious side dish for braaivleis too.

Lemon & Herb Pilchard & Pap Fishcakes

Need to get food on the table fast, or maybe a quick treat for the lunchbox? Create these delicious Lemon and Herb Pilchard Pap Fishcakes in just a few minutes. They’ll go down an absolute treat, and you’ll have lots of fun in the kitchen cooking them!

Makes: 12

Ingredients:
1 c (250 ml) water
½ c (125 ml) FEAST Super Maize Meal
1 onion, finely chopped
1 tsp (5 ml) vegetable oil
425 g tin minced pilchards
zest of 1 lemon
1 c (250 ml) finely chopped mixed fresh herbs (dill, coriander, parsley and chives)
freshly ground salt and pepper to taste
1 egg
½ c (125 ml) seasoned cake flour
vegetable oil for shallow frying

To serve:
spicy tinned tomato and onion sauce
1 lemon cut into wedges (optional)

Method:
Heat the water until boiling in a small pot. Stir in the FEAST Super Maize Meal and mix until smooth and thick.
In a small frying pan, fry the onion until softened.
In a medium bowl, mix the cooked maize and onions, minced pilchards, zest, herbs, seasoning and egg until well combined.
Divide mixture into 12 equal pieces and form into patties. Chill in the fridge for at least 30 minutes.
Coat fishcakes lightly with seasoned cake flour.
Heat enough oil for shallow frying in a heavy based frying pan. Fry the fishcakes in batches for +- 3-4 minutes per side or until golden. Place onto paper towel to absorb excess oil.
Serve with spicy tomato and onion sauce and fresh lemon wedges. Also delicious served with mayonnaise.

Great for the lunchbox!

Rich Beef & Milk Stout Stew with Herbed Pap Dumplings

The only thing better than a classic comfort food is cooking it in a totally different way. This Rich Beef and Milk Stout Stew with Herbed Pap Dumplings makes a yummy, memorable family meal – even picky eaters won’t be able to resist!

Serves: 4-6

Ingredients:
1.2 kg beef neck or stewing beef, cut into large chunks
2 tbsp (30 ml) vegetable oil
2 onions, chopped
2 carrots, peeled and sliced
2 celery sticks, chopped
2 garlic cloves, crushed
3 sprigs fresh rosemary
5 fresh bay leaves
2 tsp (10 ml) dried mixed herbs
3 tbsp (45 ml) old brown sherry or port
400 g tinned chopped tomatoes
2 x 340 ml milk stout or beer
1 x 50 g packet brown onion soup
1 tbsp (15 ml) sugar
freshly ground salt and pepper to taste
handful of fresh parsley, chopped

Dumplings:
1 c (250 ml) self-raising flour
½ c (125 ml) FEAST Super Maize Meal
1 tsp (5 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
50 g butter
handful of fresh parsley, chopped
zest of 1 lemon
60 – 80 ml cold water

Method:
Heat the oil in a large pot and brown the meat briefly. Remove and set aside.

Add the onion, carrot, celery, garlic and herbs and sauté until softened and fragrant. Add the sherry and simmer for a 2 minutes. In a medium bowl, mix the onion soup powder together with the tomatoes, beer and sugar.
Add the beer mixture to the pot and bring to the boil. Place the meat back into the pot, cover and simmer over low heat for 2 hours. Alternatively cook in a 160°C preheated oven at for 2 ½ hours.
While the meat is cooking, prepare the dumpling mixture.
Place the flour, FEAST Super Maize Meal, salt and pepper into a bowl. Rub butter into the dry ingredients until it resembles coarse breadcrumbs.
Add the parsley and zest. Mix in enough water until the mixture comes together to form a stiff dough. Divide into 6 golf ball size pieces.
When the stew has cooked for 2 – 2 ½ hours and the meat is tender, submerge the dumplings into the saucy stew, cover and simmer gently for another 30 minutes or 40 in a 160°C oven. Stir in chopped parsley and season to taste.
Serve with fresh spinach leaves.

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

Ingredients:
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

Method:
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

Ingredients:
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

Method:
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

Ingredients:
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

Method:
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

Ingredients:
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

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

Method:
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.