Page 98 - CON Boardpack July 20200708 Final_Neat

ADDENDUM 5
Treat your taste
buds
These easy-to-make snacks will tide you
over between meals – and satisfy your
fast-food cravings
RECIPES & STYLING BY LIZIWE MATLOHA
The
choices
for
nacho toppings are
endless. Guacamole,
sour cream, onions,
extra cheese, olives,
fresh salsa, black
beans and corn are
just some you can try.
20 | 25 JUNE 2020 www.drum.co.za
FOOD
IN PARTNERSHIP WITH SA PORK
(From previous page)
22 | 25 JUNE 2020 www.drum.co.za
FOOD
IN PARTNERSHIP WITH SA PORK
HOMEMADE FRIED PORK 500ml (2c) flour Preheat the oven to 70°C. thoroughly coat a few 4 Repeat step 3 until all
the oven on a plate lined
FINGERS
with paper towels.
pork fingers with the
1 Heat the oil to 180°C in a
15ml (1T) dry parsley
SERVES 2-4
large cast iron pan.
flour mixture then dip
15ml (1T) garlic powder
Meanwhile, combine the
the remaining pork
5ml (1t) Portuguese chicken
PREPARATION: 15 MIN
them in the egg mixture,
fingers are cooked.
flour, herbs, spices and
seasoning
NACHOS WITH COOKING: 25 MIN 5ml (1t) black pepper 2 Whisk the eggs and back into the flour, then 5 Serve the fried pork
PULLED CHICKEN
into the frying pan. Fry
salt in a large bowl.
until golden brown on
fingers with a dipping
5ml (1t) onion powder
SERVES 2-3
250ml-500ml (1-2c) cooking
sauce like mayonnaise,
PREPARATION: 10 MIN
both sides – about 4
amasi in a separate large
5ml (1t) salt
oil
bowl.
minutes a side. Remove
cheese sauce, sweet chili
COOKING: 30 MIN 600g boneless pork, sliced 2 eggs 3 Once the oil is ready, from the pan and place in or barbecue sauce.
250ml (1c) amasi
into 3x10cm strips
NACHOS
3 small or medium flour
PICTURES: LUBABALO LESOLLE
tortillas
pepper
45ml (3T) olive oil
salt and freshly ground black
5ml (1t) paprika
CHICKEN
450g boneless chicken,
cooked
250ml (1c) of tomato relish
15ml (1T) chilli powder
TO FINISH
10ml (2t) cumin powder
salt and freshly ground pepper
500ml (2c) grated Cheddar
cheese
30ml (2T) sliced pickled
jalapeños
1 Nachos Cut the tortillas
Preheat the oven to 180°C.
into quarters. Brush with
olive oil, sprinkle with salt,
pepper and paprika. Put
the tortillas on a greased
baking tray and bake until
crispy, about 10 minutes.
2 Chicken While the tortillas
Remove and set aside.
are in the oven, shred the
cooked chicken. Add the
chicken and tomato relish
to a medium pan over me­
dium to low heat. Add the
spices, season with salt
and pepper and simmer
for 20 minutes with the lid
off. Stir occasionally.
3 To finish Turn the oven up Bake the
the nachos in an oven­
to 200°C. Evenly space pork
proof dish. Top with the fingers
chicken mixture and sprin­ for a healthier meal.
kle the cheese and pick­
led jalapeños over. They’ll taste just as
4 Bake for 10 minutes or un­ CREDITS: 2.5 MM FROM THE MARGIN good but won’t be
til the cheese is melted. golden brown in
Serve with the toppings of colour or as crisp. (Turn over)
your choice.
t – teaspoon/s T – tablespoon/s c – cup/s www.drum.co.za 25 JUNE 2020 | 21
HALF-MOON POTATO
PIES PORK CRACKLING 250g pork rind barbecue spice and Once cool, store in an squares or strips and
This recipe is a bit of
mixed herbs.
airtight container in the
spread across baking
10ml (2t) salt
MAKES 12 PORTIONS
PREPARATION: 15 MIN
method of cooking
COOKING: 45 MIN a hack – a shortcut 15ml (1T) barbecue spice 2 Cook in the oven for 10 fridge. You can use it as tray. Return the pieces
5ml (1t) mixed herbs
lard.
minutes – the skin must
to the oven and roast
15ml (1T) cooking oil pork crackling. Preheat the oven to 180°C. be tender and easy to 3 Wait about 5 minutes until it is golden and
crispy, about 40 minu­
for the crackling to cool
cut. Remove the tray
slightly. Using kitchen
1 Put the pork rind on a
tes.
from the oven and drain
SERVES 2
1 large onion, chopped
5ml (1t) garam masala PREPARATION: 10 MIN baking tray, rind side up. the rendered pork fat tongs and scissors, cut 4 Serve in baskets as a
snack.
into a heatproof jug.
Season with the salt,
5ml (1t) cumin seeds COOKING: 50 MIN
the pork crackling into
5ml (1t) coriander seeds
700g potatoes, peeled and
quartered
500ml (2c) water
salt to taste
125ml (½c) frozen peas,
thawed
PIES flour
400g frozen ready rolled
puff pastry, thawed but still
cold
60ml (4T) milk to brush
1 Heat the oil in a non­
stick pan over medium
heat and sauté the onion
until soft. Add the spices
and cook for another 5
minutes, stirring occa­
sionally. Add the pota­
toes, salt and water and
cook until the potatoes
are soft. Remove from
the heat.
2 Mash the potatoes until
smooth. Return to the
stove, add the peas and
cook for a further 2
minutes. Remove from
the heat and cool
completely.
3 Pies Preheated oven at
180°C. Sprinkle a little
flour on a flat surface
and roll out the puff
pastry dough, keeping
the top side flour free.
Cut pastry rounds using
a cookie cutter or a
glass. Reform the remai­
4 Spoon potato filling PORK How do you ensure Pat the skin dry, to roast it, remove the pork
ning dough, roll out and
repeat until no more
dough is left.
onto each pastry circle TALK your crackling fridge for at least 24 hours. from the fridge and allow it
rub it with sea salt
and put it in the
to reach room temperature.
and fold, sealing the
comes out crispy?
WITH
This should take about 30
edges with a fork. Put
the pies on a greased LIZIWE This will help it dry out minutes. Dry rind leads to
quicker. When you’re ready
baking tray, brush the
crispy crackling.
pies with milk and bake
for 12­15 minutes.
www.drum.co.za 25 JUNE 2020 | 23
98