Name: Leg of lamb slices with maize rice pancakes
Prep time: 210 min
Cook time: 30 min
Total time: 240 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 750.00 g leg of lamb deboned; 250.00 ml cream fresh; 15.00 ml brown sugar; 10.00 ml peri-peri; 60.00 ml wine semi-sweet white; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 1.00 green pepper finely chopped; 250.00 ml maize meal cooked; 250.00 ml porridge cooked; 5.00 ml Baking powder; 15.00 ml cornflour; 2.00 eggs seperated; 30.00 ml oil; 30.00 ml fresh chillies 573; 15.00 ml oil; 15.00 ml fresh chillies 573; salt and freshly ground black pepper to taste; 8.00 bacon streaky, rashers; 15.00 ml lemon juice; 2.00 ml peri-peri; 175.00 ml instant marinade; 50.00 ml milk; g button mushrooms small; 100.00 g vegetables green variety, blanched; 250.00 ml mozzarella cheese grated; salt and freshly ground black pepper to taste; pecan nuts chopped and chives, to garnish

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Ingredients (28)

750.00 g

leg of lamb — deboned

MARINADE

250.00 ml	cream — fresh
15.00 ml	brown sugar
10.00 ml	peri-peri
60.00 ml	wine — semi-sweet white
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
1.00	green pepper — finely chopped

MEALIE RICE PANCAKES

250.00 ml	maize meal — cooked
250.00 ml	porridge — cooked
5.00 ml	Baking powder
15.00 ml	cornflour
2.00	eggs — seperated
30.00 ml	oil
30.00 ml	fresh chillies — 573
15.00 ml	oil
15.00 ml	fresh chillies — 573
	salt and freshly ground black pepper — to taste
8.00	bacon — streaky, rashers
15.00 ml	lemon juice
2.00 ml	peri-peri

SAUCE

175.00 ml	instant marinade
50.00 ml	milk
g	button mushrooms — small
100.00 g	vegetables — green variety, blanched
250.00 ml	mozzarella cheese — grated
	salt and freshly ground black pepper — to taste
	pecan nuts — chopped and chives, to garnish

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Method:

Flatten the 2 cm-thick meat slices slightly with the palm of your hand. Mix all the ingredients for the marinade and marinate the meat for 2-3 hours. Pat the meat slices dry.
Mix the maize rice, porridge (made from 250 ml boiling water, 50 ml maize meal and salt), baking powder and cornflour together. Add the egg yolk, oil and olive oil (for the pancakes) and mix well. Beat the egg white until stiff and fold into the mixture. Fry the pancakes in a small cast-iron pan, 150 mm in diameter. Set aside.
Heat the rest of the oil in a cast-iron pot and fry each meat slice for 3-5 minutes. Season the meat slices with salt and black pepper to taste. (Reserve the leftover marinade for the sauce.)
Fold each rasher of bacon like a concertina and thread onto a cocktail stick. Blend the lemon juice and peri-peri and dip the bacon concertinas into the mixture. Fry in a cast-iron pot till done and remove the cocktail sticks.
Mix all the sauce ingredients and simmer for 3-5 minutes, stirring continuously.
Place a pancake on a plate, pour a little of the sauce on top, top with a slice of meat and decorate with the bacon concertinas. Sprinkle with chopped pecan nuts and chives, if desired.
Serve with a salad and serve strawberries dipped in chocolate for dessert.
Serves 4.