Buffet Olives - Golden fried cornmeal with olive - The largest Table Olive producer in South Africa

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Golden fried cornmeal with olive

Aspiring Chef: Fatima de Abreu

INGREDIENTS

Ingredients for maize meal porridge: - 1 ½ cups fine maize meal - 1 tsp salt - 2 tbsps powdered vegetable stock (or chicken stock for a non-vegan version) - 1 tablespoon olive oil - ¼ cup finely sliced kale or spinach (optional) - ½ cup pitted and quartered black olives - 1 tbsp butter (optional) Ingredients for dipping sauce: - 1 onion chopped - 1 clove of garlic chopped - 1 bay leaf - 1 chilli chopped (optional) - ¼ cup olive oil - ¼ cup good wine vinegar diluted with ¼ cup wate - ¼ cup chopped Italian parsely - 1 tsp salt - 1 tsp sugar

METHOD

Lightly spray a 260 x 380 mm dish with cooking spray. It can be smaller but cornmeal cubes will be thicker. Add 1½ cups fine maize meal to a medium pot along with a teaspoon of salt and 2 tablespoons powdered stock. Add 4 cups of cold water and a tablespoon of olive oil to the pot and stir. Bring the mixture up to a slow boil stirring regularly. Add 2 cups of hot water and continue cooking over medium heat for about 30 minutes. It must cook slowly and not splatter. Stir regularly. Sample the porridge to test if it is cooked. The porridge must not be grainy or gritty but smooth on the tongue. Now wait for the porridge to thicken. The porridge is ready when it looks like it is breathing heavily. Large air bubbles will form in the porridge and burst slowly on the surface. Now add the finely chopped kale or spinach and stir. Allow it to cook on low heat for a minute. Add the olives and stir through. Add the butter if using. Pour the porridge into the dish and spread out evenly. Leave the porridge to set and cool for a few hours. In the interim, fry the chopped onion in the olive oil until soft. Add the bay leaf, chopped chilli, and chopped garlic and fry for a minute. Remove the pot from the heat and add the diluted vinegar. Return the pot to the stove and simmer on low heat for a few minutes Cool the dipping sauce. Prior to serving, add the chopped parsely to the dipping sauce. Cut the porridge into blocks and place the underside onto paper towels to absorb the moisture. Warm about ½ cup Canola oil in a deep, non-stick frying pan. Fry the cubed porridge cubes in the hot oil turning only once the bottom appears golden and crisp Fry on all sides until the cubes are golden and crisp. Drain the fried cornmeal cubes on several layers of paper towels to absorb oil. Serve the fried cornmeal with the dipping sauce either as a snack, light lunch or side dish for fried fish or Spanish butter beam stew.

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INGREDIENTS

Ingredients for maize meal porridge: - 1 ½ cups fine maize meal - 1 tsp salt - 2 tbsps powdered vegetable stock (or chicken stock for a non-vegan version) - 1 tablespoon olive oil - ¼ cup finely sliced kale or spinach (optional) - ½ cup pitted and quartered black olives - 1 tbsp butter (optional) Ingredients for dipping sauce: - 1 onion chopped - 1 clove of garlic chopped - 1 bay leaf - 1 chilli chopped (optional) - ¼ cup olive oil - ¼ cup good wine vinegar diluted with ¼ cup wate - ¼ cup chopped Italian parsely - 1 tsp salt - 1 tsp sugar

METHOD

Lightly spray a 260 x 380 mm dish with cooking spray. It can be smaller but cornmeal cubes will be thicker. Add 1½ cups fine maize meal to a medium pot along with a teaspoon of salt and 2 tablespoons powdered stock. Add 4 cups of cold water and a tablespoon of olive oil to the pot and stir. Bring the mixture up to a slow boil stirring regularly. Add 2 cups of hot water and continue cooking over medium heat for about 30 minutes. It must cook slowly and not splatter. Stir regularly. Sample the porridge to test if it is cooked. The porridge must not be grainy or gritty but smooth on the tongue. Now wait for the porridge to thicken. The porridge is ready when it looks like it is breathing heavily. Large air bubbles will form in the porridge and burst slowly on the surface. Now add the finely chopped kale or spinach and stir. Allow it to cook on low heat for a minute. Add the olives and stir through. Add the butter if using. Pour the porridge into the dish and spread out evenly. Leave the porridge to set and cool for a few hours. In the interim, fry the chopped onion in the olive oil until soft. Add the bay leaf, chopped chilli, and chopped garlic and fry for a minute. Remove the pot from the heat and add the diluted vinegar. Return the pot to the stove and simmer on low heat for a few minutes Cool the dipping sauce. Prior to serving, add the chopped parsely to the dipping sauce. Cut the porridge into blocks and place the underside onto paper towels to absorb the moisture. Warm about ½ cup Canola oil in a deep, non-stick frying pan. Fry the cubed porridge cubes in the hot oil turning only once the bottom appears golden and crisp Fry on all sides until the cubes are golden and crisp. Drain the fried cornmeal cubes on several layers of paper towels to absorb oil. Serve the fried cornmeal with the dipping sauce either as a snack, light lunch or side dish for fried fish or Spanish butter beam stew.