This week chef Nti meets Mbali who wants to treat her in-laws to a delicious three-course meal spread. The Perfect Ace, Sundays at 12PM.
Each week chef Nti gets invited into the homes of ordinary South Africans to provide a modern twist on tradition with the power of ACE.
Samp Salad (Starter)
Serves 6
Preparation time: 15 minutes
Ingredients
500ml (2 cups) cooked plain ACE SAMP
1 small onion, finely chopped
½ each red, yellow and green pepper, deseeded and diced
500ml (2 cups) shredded cooked chicken
250ml (1 cup) mayonnaise
10ml (2 teaspoons) curry powder
Salt and pepper to taste
Lettuce leaves
Method
In a large bowl, mix together samp, onion, peppers and chicken.
In a small bowl mix together mayonnaise, curry powder, salt and pepper, pour over salad and toss gently to mix.
Refrigerate until needed. Serve salad on a bed of lettuce leaves.
Pap & Pilchard Tart (Main)
Serves 6
Ingredients
Pie Crust
750ml (3 cups) water
5ml (1tsp) salt
250ml (1 cup) ACE SUPER MAIZE MEAL
30ml (2T) butter
15ml (1 tablespoon) chopped fresh parsley
185ml (3/4 cup) grated cheddar cheese
2 egg yolks
Pilchard Filling
2 onions, chopped
1 can (425g) Pilchards in tomato sauce, drained and flaked
Salt and freshly ground black pepper
5ml (1tsp) dry mixed herbs
4 tomatoes, thinly sliced
3 eggs
250ml (1 cup) milk
Method
Preheat oven to 200 degrees C. Grease a 22cm pie dish.
To make crust; bring water to a boil, add salt, stir in maize meal and cook over low heat, stirring constantly for about 5 minutes until it thickens. Remove from heat and mix in butter, parsley, ½ cup cheese and egg yolks.
Spoon into pie dish and line base and sides neatly, bake uncovered for about 30 minutes or until crisp and golden.
To make filling: in a bowl mix together, onions, pilchards, herbs, salt and freshly ground black pepper.
Spread mixture onto warm piecrust base and top with sliced tomatoes, sprinkle with remaining cheese.
Mix together eggs and milk and pour over tomatoes. Lower oven temperature to 180 degrees C, bake tart in oven for 25 -30 minutes until set.
MAIZE & LEMON COOKIES (Dessert)
Makes 24
Preparation and cooking time: 25 minutes
Ingredients
125ml (½ cup) ACE SUPER MAIZE MEAL
500ml (2 cups) cake flour
3ml (½ teaspoon) salt
10ml (2 teaspoons) baking powder
100g butter
190ml (¾ cup) sugar
Grated rind of 1 lemon
125ml (½ cup) desiccated coconut
1 egg
45ml (3 tablespoons) milk
Glace Icing
250ml (1 cup) Icing sugar
45ml (3 tablespoons) lemon juice
Method
Preheat oven to 200 degrees C. Grease a large baking sheet.
In a large bowl, mix together, maize meal, flour, salt and baking powder; rub in butter until mixture resembles fine breadcrumbs.
Add sugar, lemon rind and coconut, mix well. Beat egg and milk together, add to flour mixture and mix gently to a stiff dough.
On a lightly floured surface, roll dough out to a thickness of 6cm. Cut out with a cookie cutter and place on a prepared baking sheet.
Bake in oven for 10 minutes until light brown. Transfer onto a wire rack to cool.|
Mix icing sugar and lemon juice to make glace icing, dip half of the cookie into glace icing, set aside on a wire rack to dry. Enjoy!
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