30 ml cake flour. 60 ml chutney. 30 ml Worcestershire sauce. 30 ml tomato sauce. 375 ml water salt and freshly ground bl
Mealie pap
tart
Serves 8–10
1.625 litres water
1. Bring the water and salt to the boil in a large saucepan with a lid.
7.5 ml salt
2. Add the mealie meal and briskly stir with a whisk until all the lumps
625 ml good-quality
have dissolved. (Do not add the mealie meal if the water is bubbling
mealie meal
too vigorously. If it is, remove the pan from the heat until it stops,
100 g butter
turn down the heat, return the pan to the stove and then add the
410 g can whole kernel
mealie meal.)
corn, drained 15 ml olive oil 250 g bacon, diced 15 ml butter 500 g button mushrooms, sliced 500–750 ml grated Cheddar cheese
3. Put on the lid and turn down the heat to low. Let it cook for 30–45 minutes, stirring once or twice with a wooden spoon. 4. Stir the 100 g butter and corn into the pap. Keep on a low heat until needed. 5. Preheat the oven to 200 ˚C. 6. Heat a large frying pan, add the oil and fry the bacon until crispy. Drain on paper towel and set aside. 7. Add the 15 ml butter to the same frying pan and fry the mushrooms until golden. Set aside.
Sauce 15 ml olive oil
8. To make the sauce, heat the olive oil in a separate large frying pan and sauté the onion.
1 onion, diced
9. Add the tomatoes and fry until soft.
4 tomatoes, diced
10. Stir in the sugar and flour, and then add the chutney, Worcestershire
5 ml brown sugar 30 ml cake flour 60 ml chutney 30 ml Worcestershire sauce 30 ml tomato sauce 375 ml water salt and freshly ground black pepper to taste
sauce and tomato sauce. Season with salt and black pepper. 11. Add the water, stir well and simmer until the sauce is reduced and thick. 12. Grease a 20 x 30 cm rectangular ovenproof dish and spread half of the pap over the base. 13. Evenly spread over half of the sauce, and then scatter over half the mushrooms, bacon and cheese. Repeat the layers. 14. Bake for 15–20 minutes until the cheese has melted and browned.
