Mealie-pap tart

Cook this tart in a pot over the fire or in the oven.
 
recipe, mielie pap, tart, savoury,side dishes
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Recipe from: 1 April 2016
Preparation time: 40 min
Cooking time: 1h 40 min
 
 

Ingredients

 
  • 25
    ml
    olive oil or butter
  • 250
    g
    rindless smoked bacon, chopped
  • 3
    large onions, chopped
  • 2
    cloves
    garlic, crushed
  • 250
    g
    mushrooms, sliced
  • 100
    ml
    dry white wine
  • 5
    ml
    dried herbs (basil or origanum), or 15ml fresh herbs
  • 2x 425
    g
    cans chopped tomatoes
  • 750
    ml
    mealie meal
  • 1x 410
    g
    can sweet corn
  • 300
    ml
    grated Cheddar cheese
  • 250
    g
    rindless streaky bacon
Servings: Change Serving
 
 

Method

 

Heat the oil in a pot or saucepan and fry the chopped bacon over a medium heat. Remove from the pan. Add the onions and garlic and fry until golden. Add the mushrooms and cook for a minute. Return the bacon to the pot or saucepan and increase the heat.

Add the wine along with the dried herbs. (If you are using fresh herbs, only add them once the sauce is cooked.) Bring to the boil and simmer for about five minutes. Add the tomatoes and cook over a high heat until the mixture thickens. Keep stirring to prevent it from burning. Remove from the heat and set aside.

Pap Pour 1 750ml water into another pot, and stir in the mealie meal and 15ml salt. Cook over a low heat, stirring until it starts to boil. Continue to stir over a low heat for eight to 10 minutes, then add the sweet corn and remove from the heat.

Oil an ovenproof dish or flat-bottomed black pot if you’re going to cook it over the fire. Spoon a 3cm layer of pap onto the base and cover with a layer of sauce. Continue in this way, ending with a layer of sauce. Cover with cheese and top with twists of streaky bacon in a crisscross pattern.

Bake in a preheated oven for between 40 minutes and an hour. To cook the tart on the fire, place a few coals under the pot and cook slowly for one hour, then put some coals on the lid for 15 minutes. Check regularly to make sure it doesn’t burn.

Text and image: Ideas magazine

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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