|100 g||bacon — diced|
|125 ml||brown sugar|
|80 ml||windhoek draught|
|5 ml||garlic — salt|
|5 ml||mustard — seeds|
|5 ml||liquid smoke|
|freshly ground black pepper|
|100 g||pecan nuts|
|100 g||almonds — raw|
|100 g||olives — pitted|
|375 ml||breadcrumbs or panko crumbs|
|30 ml||all purpose or cake flour|
|45 ml||windhoek draught|
|sunflower oil — for deep frying|
For the glazed nuts, pre heat the oven to 180°C and line a baking tray with baking paper. Combine the bacon, sugar, Windhoek draught, garlic salt, mustard seeds, liquid smoke and pepper in a saucepan over medium heat. Bring it up to a simmer and cook until thickened, 6-8 minutes. Stir in the pecan nuts and almonds and spread the mixture out on the lined tray. Bake for 12 minutes. Once it comes out of the oven, loosen the nut mixture into chunks and allow to cool. Once cooled, store in an airtight container.
For the fried olives, break 5ml (1tsp) pieces of the chevin off and stuff it into the pitted olives. Roll the rest of the cheese around each olive to form a ball. Whisk the egg and Windhoek draught together in a bowl and set aside. Dip each ball into the flour and then into the egg mixture. Follow that up by dipping it into the panko mixture, back into the egg mixture and giving it a final coating of panko again.
Heat the oil for deep-frying to 180°C and fry the olives off until golden and crisp, 1-2 minutes. Drain on kitchen paper. Serve the olives with the guacamole for dipping alongside the glazed nuts and some Windhoek beer.
TIP: Readymade pimento and garlic-stuffed olives are available at most supermarkets. If preferred, use those stuffed olives instead of making cheese-stuffed olives.
In partnership with Windhoek.
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