Local is lekker – recipes

Published Mar 28, 2015

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BILTONG QUICHE

Serves 4-6

400g frozen short crust pastry, defrosted

30ml olive oil

2 red onions, chopped

10ml chopped garlic

250ml grated cheddar cheese

250ml frozen corn

45ml chopped parsley

80g sliced biltong

4 eggs

250ml cream

salt and pepper

Roll out the pastry on a lightly floured surface and line a 22cm quiche pan. Prick the base. Cover with a sheet of non-stick baking paper, fill with dried baking beans and bake blind at 180°C for 10-15 minutes until pale golden brown. Remove the paper and beans and return to the oven for 5 minutes to dry out the base. Allow to cool. Heat the oil in a frying pan and cook the onion and garlic until soft. Cover the base of the pastry with the cheese.

Add the cooked onions, corn, parsley and biltong. Beat the eggs and cream together and season well. Pour into the pastry case and return to the oven at 180°C for 30-40 minutes until filling is set. Cool slightly before serving.

MAIZE MEAL BAKE

Serves 6

750ml water

10ml salt

30g butter

500ml maize meal

15ml olive oil

200g chorizo sausage

1 onion, chopped

1 green, red and yellow pepper, diced

5ml dried oregano

250g mushrooms, chopped

410g can whole kernel corn

1 chilli, chopped

410g can tomato and onion mix

250ml grated cheese

Bring the water, salt and butter to the boil. Add maize meal, stirring continuously. Bring to the boil, then turn down the heat and simmer for 20 minutes, stirring regularly. Heat the oil in a pan and fry the chorizo until crisp. Add the onion, peppers and oregano and fry for a few minutes. Add the mush-rooms and fry. Stir in the corn and chilli. Stir the chorizo and vegetable mixture into the maize mixture and spoon into a greased oven dish. Spoon the tomato and onion mix on top and sprinkle with cheese.

Bake in a preheated oven at 180°C for 30-40 minutes until heated through and the cheese is melted and golden.

LEMON MERINGUE PIE

200g packet of tennis biscuits, crushed

100g butter, melted

385g can of condensed milk

125ml lemon juice

5ml grated lemon rind

3 egg yolks

3 egg whites

160ml castor sugar

Combine the biscuits and melted butter. Press into a greased ovenproof dish. Combine the condensed milk, lemon juice, rind and egg yolks and mix well. Pour this onto the biscuit base.

Beat the egg whites until stiff, then gradually beat in all but 15ml of the castor sugar.

The mixture should be thick and glossy.

Pile the mixture on to the filling and sprinkle with the reserved castor sugar. Bake at 160°C for 20-30 minutes until pale golden.

Switch off the oven and allow the pie to cool in the oven for another hour, before removing.

MILK TARTLETS

PASTRY CRUST

100ml castor sugar

150g soft butter

1 egg

500ml flour

FILLING

1 tin condensed milk

500ml milk

15ml butter

50g cornflour

2 eggs

5ml vanilla essence

cinnamon for sprinkling

PASTRY CRUST: Cream the butter and sugar together until light and fluffy. Add the egg and beat well before adding the flour. Divide the dough into four portions. Gently roll out a portion of the dough on a well-floured surface, roll the dough loosely on to the rolling pin, then roll it out over a 12cm mini pastry case.

Press the dough into the corners, trimming the edges. Repeat with remaining portions of pastry. Bake blind for 20 minutes at 180°C.

FILLING: Combine the condensed milk, 450ml of the milk and butter in a small pot and allow to come to boiling point. Mix the remaining 50ml milk with the cornflour, then beat in the eggs and vanilla. Slowly whisk the hot milk into the egg mixture, return it to the pot and allow it to thicken while continuously stirring.

It should take about 5-7 minutes for the mixture to thicken. Pour the filling into the cooled pie crust and sprinkle with cinnamon. Refrigerate until set.

Angela Day, The Star

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