Pilchard and maize meal layers


Ingredients 19
Servings 6
Time

Ingredients

  • PUTU PAP
  • 500
    ml
    water
  • 10
    ml
    salt
  • 250
    g
    maize meal
  • mustard to taste
  • PILCHARD MIXTURE
  • 15
    ml
    oil
  • 2
    onions
  • 1
    clove garlic, crushed
  • 410
    g
    pilchards in tomato (or chilli) sauce
  • 375
    ml
    cooked vegetables (firm ones like peas, carrots, corn)
  • salt and pepper to taste
  • TOPPING
  • 100
    g
    Cheddar cheese, grated
  • 15
    ml
    dry breadcrumbs
  • SAUCE
  • 410
    g
    tomato and onion mix
  • 5
    ml
    basil or mixed herbs
  • salt and pepper to taste
 

Method

 
1. Cook the pap in salted water until thick and stiff. Remove from heat and stir in dry mustard to taste. Heat oil in a heavy-based pan and fry the onion and garlic until tender. Add the pilchards with their sauce, using a fork to break up the fish. 2. Add the vegetables and simmer for five minutes. Season with salt and pepper. 3. Place a 1 cm layer of putu in the bottom of a deep, greased casserole dish. Place a 2 cm layer of pilchard mixture on top. Continue to layer until both mixtures are finished, ending with a layer of pap. 4. Mix the grated cheese and dry breadcrumbs together and sprinkle evenly over the top. Bake for 30 minutes at 180 ºC. 5. To make the sauce, heat the can of tomato and onion mix and season to taste with basil or mixed herbs, salt and pepper. Spoon a little over each helping. Serve with a green salad.
 

Read more on: fish/seafood  |  bake  |  shallow-fry
 

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