It’s Rugby World Cup time. So invite friends round to watch a game and serve these snacks from Angela Day using a few traditional South African ingredients.
On the menu
Posh pap balls with tomato sauce
Amarula chocolate shots
Bobotie sausage rolls
Sticky naartjie wings
Bilton filled rolls
POSH PAP BALLS WITH TOMATO SAUCE
Serves 10-12
500ml water
500ml milk
10ml salt
500ml mielie meal
60g butter
500ml grated cheddar cheese
5ml mustard powder
a pinch of turmeric
black pepper
2 eggs, beaten
fresh white breadcrumbs
oil for frying
TOMATO SAUCE
30ml oil
1 large onion, chopped
10ml chopped garlic
1 small chilli, seeded and chopped
2x 400g tins of chopped tomato
10ml sugar
salt and pepper
10ml mixed herbs
Combine the water, milk and salt in a pot and bring to the boil. Add the mielie meal and stir well. Cover and simmer over a medium heat until cooked. Stir in the butter, cheese, mustard, turmeric and black pepper. Leave to cool slightly.
Roll the mixture into balls and place on a tray. Refrigerate until required.
Dip the balls in the beaten egg and roll in crumbs.
Heat oil in a large pot or deep fryer and fry until golden brown. Drain on paper towel.
Serve the balls warm with the tomato sauce.
TOMATO SAUCE: Heat the oil and fry the onion, garlic and chilli until soft.
Add the tomatoes, sugar and seasoning. Simmer, uncovered, for about 20 minutes until thickened. Stir in the mixed herbs.
Serve with the pap balls.
AMARULA CHOCOLATE SHOTS
Makes about 16 small shot glasses
200g dark chocolate
80g butter
2 eggs
45ml honey
125ml Amarula liqueur
250ml cream, whipped
extra cream for decorating
Break up the chocolate and combine in a bowl with the butter.
Microwave on 50 percent power for 2 minutes until melted and smooth. Cool.
Place the eggs and honey in the bowl of an electric mixer and beat on a high speed for 3-4 minutes until the mixture is very thick and pale.
Beat in the liqueur and cooled chocolate. Fold in the cream.
Spoon the mixture into small glasses or any other suitable container.
Refrigerate until set. Decorate with extra whipped cream and fruit if desired.
BOBOTIE SAUSAGE ROLLS
Makes 25-30
30ml olive oil
1 large onion, finely chopped
15ml grated ginger
10ml chopped garlic
1 small chilli, seeded and chopped
15ml mild curry powder
10ml ground turmeric
10ml ground coriander
10ml tomato paste
30ml apricot jam
45ml chutney
30ml Worcestershire sauce
500g packet of beef sausages
500g packet of pork sausages
4 slices of white bread, crumbed
10ml salt
ground black pepper
1 egg
125ml chopped coriander
2x 500g packets of frozen puff pastry, defrosted
beaten egg for glazing
Heat the oil and fry the onion, ginger and garlic until soft.
Add the chilli, curry powder, turmeric and coriander and fry for 2 minutes. Stir in the tomato paste, jam, chutney and Worcestershire sauce and cook for another minute.
Remove from the heat and cool.
Remove the casings from the sausages. Place in a bowl and add the cooled onion mixture, breadcrumbs, seasoning and egg.
Mix until well combined. Mix in the coriander.
Unroll the pastry and cut into three strips lengthwise. Roll each strip to a width of 10cm.
Place the sausage mixture into a disposable piping bag and cut a 2cm opening. Squeeze the mixture in a straight line onto the strips of pastry.
Brush the one edge with beaten egg and fold the pastry over to enclose the filling.
Place the logs onto a baking tray and brush with beaten egg. Prick the top with a fork.
Cut unto 5cm lengths. Refrigerate for about 30 minutes before baking at 200°C for 15-20 minutes or until golden brown.
Remove and serve warm.
NOTE: The sausage rolls can be made in advance and frozen before baking.
Bake from frozen when required.
BILTONG-FILLED ROLLS
Makes about 18
FILLING
150g butter
5ml Marmite or Bovril
10ml chopped garlic
250ml powdered biltong
125ml chopped parsley
DOUGH
4x250ml flour
10g instant yeast
10ml salt
15ml sugar
30ml olive oil
300-400ml warm water
Beaten egg for glazing
FILLING: Cream the butter until soft. Mix in the remaining ingredients until well blended. Set aside.
DOUGH: Combine the flour, yeast, salt and sugar in a bowl and mix well.
Add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic.
Place the dough in an oiled plastic bag and set aside in a warm place to rise until double in size.
Remove the dough from the bag and knead gently. Divide the dough into golf ball sizes.
Roll each ball into a disc and place a tablespoon of filling in the middle.
Bring the edges in, seal and shape into a log. Place on a greased oven tray.
Repeat with the dough until all the filling is used.
Place the shaped logs slightly apart in the tray to allow room for rising.
Use a sharp knife to make a slit in the middle of each roll.
Cover and allow to rise for 30 minutes. Brush with beaten egg and bake at 180°C for 20 minutes until golden brown.
Remove and cool in the tin for 5 minutes before placing on a cooling rack.
These are delicious served warm.
STICKY NAARTJIE WINGS
Serves 8
16 chicken wings
125ml naartjie juice
125ml orange juice
30ml lemon juice
125ml chutney
60ml olive oil
30ml honey
5ml chopped garlic
15ml fresh thyme leaves
5ml salt
2ml pepper
2 naartjies, segmented
Put the chicken wings in a bowl.
Combine the rest of the ingredients, except the naartjie segments, in a small saucepan and whisk until well combined.
Bring to the boil and cook for 10 minutes until slightly reduced.
Allow to cool then pour over the chicken and stir to coat the wings completely.
Cover and refrigerate for one hour or overnight.
Preheat the oven to 180°C. Line a baking tray with tinfoil.
Remove the wings from the marinade and arrange on the prepared tray in a single layer.
Roast for 30 minutes, basting with the marinade halfway.
Add the naartjie segments and cook for a further 10 minutes.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.