Monthly Archives: August 2017

SAVOURY MAIZE RICE

Serves 4

Ingredients

15 ml (1 tablespoon) oil
2 onions, sliced
1 clove garlic, crushed
1 red pepper, finely diced
340g (2 cups) maize rice
1 litre (4 cups) hot vegetable stock
salt and freshly ground black pepper
1 can (410g) KOO garden peas, drained
1 can (410g) green beans, drained
150g spinach, finely chopped
65ml (¼ cup) cream

Method

1. Heat oil in a frying pan, sauté onions, garlic and red pepper
until soft. Add the maize rice and stir well.
2. Add a ladleful of stock, stirring continuously until it’s absorbed.
Repeat until the maize rice is cooked. Season with salt and
pepper.
3. Stir in the peas, green beans, spinach and cream.
4. Spoon the maize rice into serving bowls. Serve on it’s own or
with roast chicken.

MAIZE RICE BALLS

Serves 6

Ingredients

1 large egg
90ml (1/3 cup) grated Parmesan cheese
15ml (1 tbsp) dried parsley
salt and freshly ground black pepper, to taste
750ml (3 cups) water
170g (1 cup) uncooked ACE MAIZE RICE
150g (1 ½ cups) dried breadcrumbs
125ml (½ cup) oil

Method:

1. In a medium bowl, whisk together egg, cheese, parsley, salt and
pepper. Cover and refrigerate.
2. Pour water and 1 teaspoon salt into a large saucepan and bring
to a boil. Stir in ACE MAIZE RICE, reduce heat, simmer gently
until water is almost absorbed, stirring frequently.
3. Remove from heat, drain thoroughly, place in a bowl. Slowly
pour in egg mixture, stirring rapidly to prevent egg from
scrambling. Allow maize rice mixture to cool completely.
4. Pour breadcrumbs into a pile on one end of a chopping board.
Dampen hands and roll maize rice mixture into 5cm balls. Coat
each one with breadcrumbs.
5. In a small, deep frying pan, heat oil (should have enough oil to
completely cover samp balls). Fry maize rice balls 6 at a time,
turning as needed to ensure even browning. Drain on paper
towels and serve warm.

PAP AND BAKED BEAN POT PIES

Serves 6

Ingredients

15ml (1 tablespoon) sunflower oil
1 onion, finely chopped
10ml (2 teaspoons) crushed garlic
1 brinjal, diced
1 red pepper, diced
2 large tomatoes, peeled and chopped
salt and freshly ground black pepper
1 can (410g) KOO baked beans
15ml (1 tablespoon) chopped fresh basil, plus extra leaves to serve
Cheesy Pap:
750ml (3 cups) water
250ml (1 cup) ACE QUICK COOK MAIZE MEAL
50g butter
100g (1 cup) grated mozzarella cheese

Method

1. Heat oil in a frying pan, sauté onion and garlic until soft. Add
brinjal, red pepper and tomato, cook for 5 minutes, until
vegetables are soft. Season well with salt and freshly ground
black pepper.
2. Add baked beans and basil, stir to combine and heat
through.
3. To make cheesy pap, place water in a large saucepan and
bring to the boil. Add ACE Quick Cook Maize Meal gradually,
whisking constantly.
4. Reduce heat and simmer, stirring constantly with a wooden
spoon, for 5 minutes or until the mixture thickens and the
pap is soft. Add butter and cheese and stir until melted and
smooth.
5. Preheat grill on medium. Divide vegetable mixture between
six 1 cup ramekins or ovenproof bowls. Top with a layer of
pap. Place ramekins on a baking tray and cook under the
grill for 10 minutes, until golden. Garnish with extra basil.

CRISPY THYME PAP FINGERS

Ingredients

250ml (1 cup) vegetable stock
125ml (½ cup) cream
50g cream cheese
250ml (1 cup) ACE QUICK COOK MAIZE MEAL
10ml (2 teaspoons) chopped fresh thyme
120g (1 cup) Golden Cloud cake wheat flour
2 eggs, lightly beaten
360g (3 cups) breadcrumbs
sunflower oil, for shallow frying
extra fresh thyme leaves, to serve

Method

1. Grease a 3cm-deep, 18cm x 28cm baking sheet. Line base and sides
with baking paper.
2. Place stock, cream and cheese in a medium saucepan over medium
heat. Bring to the boil. Reduce heat to low. Gradually whisk in ACE
QUICK COOK MAIZE MEAL. Whisk for 3 to 5 minutes or until
thickened. Stir in thyme.
3. Working quickly, pour hot polenta mixture into prepared pan.
Smooth the top. Refrigerate for 2 hours or until firm.
4. Cut set porridge into 18 fingers. Place flour, egg and breadcrumbs
in separate shallow dishes. Coat fingers in flour, shaking off excess.
Dip in egg. Coat in breadcrumbs.
5. Transfer to a large baking tray lined with baking paper. Cover with
plastic wrap. Refrigerate for 20 minutes or until firm.
6. Heat oil in a deep, heavy-based frying pan over medium-high heat.
Cook, in batches, for 2 to 3 minutes each side or until golden and
crisp.
7. Transfer to a plate lined with paper towel to drain. Season with salt
and pepper. Serve with a tomato and onion sauce or chakalaka.

MAIZE AND BABY MARROW TART

Serves 6

Ingredients

625ml (2 ½ cups) vegetable stock
170g (1 cup) ACE SUPER FINE MAIZE MEAL
150g (1 ½ cup) grated white cheddar cheese
2 eggs
salt to taste
3 baby marrows, sliced thinly lengthways or
store bought baby marrow noodles
100g (1 cup) grated mozzarella cheese
150g goat's cheese
125ml (½ cup) cream
250g cherry tomatoes
flat leafed parsley, to garnish

Method

1. Preheat oven to 180°C. Grease a loose bottomed 3cm-deep,
24cm fluted tart tin with butter.
2. In a medium sized saucepan bring vegetable stock just to a
simmer. Gradually add the ACE SUPER MAIZE MEAL, stirring
constantly until combined. Reduce heat and cook, stirring, for
10-15 minutes or until thickened.
3. Remove from heat. Stir in ¾ cup of the cheddar cheese and 1
egg, stir until well combined. Season to taste.
4. Press into the prepared tart tin to line the base and side. Bake
for 20 minutes or until light golden and set.
5. Twirl 1 portion of baby marrow strips around your fingers to
make an 8cm nest. Place on a chopping board. Repeat with
remaining baby marrow strips to make 6 nests.
6. Combine mozzarella, goat's cheese and ¾ cup of the remaining
cheddar cheese, the remaining egg and cream in a bowl. Season
well. Spread into case. Top with baby marrow nests. Arrange
cherry tomatoes on the baby marrow nests. Sprinkle with the
remaining cheddar cheese.
7. Place the tart on a baking tray. Bake for 20-25 minutes or until
cheese melts and tomatoes are just starting to collapse.
Sprinkle with parsley to garnish.

BACON AND CHEESE CORNBREAD

Serves 4

Ingredients

260g (1 ½ cups) ACE BRAAI PAP
500ml (2 cups) buttermilk
250g Enterprise rindless streaky bacon, diced
1 can (410g) KOO whole kernel corn, drained
1 bunch spring onions, chopped
200g (2 cups) grated cheddar
90g (¾ cup) self-raising flour
5ml (1 teaspoon) salt
150g unsalted butter, melted
3 eggs

Method:

1. Combine the ACE BRAAI PAP and buttermilk in a large bowl.
Cover with cling wrap and set aside at room temperature,
stirring occasionally, for 6 hours (or overnight in the fridge) to
soften.
2. Fry bacon in a frying pan until crisp, transfer into a bowl using
a slotted spoon. Set aside to cool.
3. Preheat oven to 180 degrees C.
4. Combine bacon, spring onions, 1 cup of cheddar in a bowl.
5. Add the corn kernels, flour, salt, butter, eggs and remaining
cheddar to the braai pap mixture, stir until the ingredients are
just combined.
6. Heat olive oil in a deep, 19cm base ovenproof frying pan over
medium heat. Remove from heat. Immediately add cornbread
mixture to the pan. Bake in oven for 30 minutes.

CREAMY PAP WITH LAMB CHOPS AND TOMATO RELISH

Serves 4

Ingredients

4-6 lamb chops
250ml (1 cup) ACE CREAM OF MAIZE
750ml (3 cups) chicken stock
125ml (½ cup) cream
50g unsalted butter, chopped
125ml (½ cup) Parmesan cheese
Salt and pepper to taste
Tomato relish
1 can (410g) KOO Tomato and Onion Relish
5ml (1 tsp) sugar
15ml (3 tsp) balsamic vinegar
10ml (2 tsp) chopped fresh parsley
Salt and freshly ground black pepper to taste

Method:

1. Heat the oil in a large non-stick frying pan over high heat. Cook
the chops for 4 minutes on each side or until browned and
cooked through. Remove from the heat, cover with foil and
keep warm.
2. Bring chicken stock to the boil in a saucepan. Mix the ACE
CREAM OF MAIZE with cream to form a paste, add to chicken
stock, reduce the heat and stir constantly, using a whisk, for 4-5
minutes until soft.
3. Stir in the butter, Parmesan, salt and pepper.
4. For the tomato relish; In a medium saucepan combine tom
5. Serve the lamb chops on a bed of creamy pap with the tomato
gravy.

MAIZE LEMON DRIZZLE FINGERS

Makes 16 squares

Ingredients

200g butter, softened
200g (1 cup) castor sugar
4 large eggs
100g (1 cup) ACE CREAM OF MAIZE
120g (1 cup) self-raising flour
2ml (¼ teaspoon) salt
zest of 3
For the swirl and drizzle:
60ml (4 tablespoons) lemon curd
50g (¼ cup) castor sugar
zest and juice 1 lemon

Method

1. Preheat oven to 180 degrees C. Grease and line a rectangular
baking tray, about 20cm x 30cm.
2. In a medium mixing bowl beat together butter and castor
sugar. Add eggs one at a time beating well after each addition.
3. Fold in ACE cream of maize, self-raising flour, salt and lemon
zest.
4. Spoon mixture into prepared tin, level the top. Spoon the lemon
curd over the batter in thick stripes. Use the handle of the
spoon to swirl the curd into the cake. (not too much or you
won’t see the swirls once it’s cooked).
5. Bake in oven for 35 minutes or until golden. Leave the cake in
the tin for 10 minutes or until just cool enough to handle.
6. Carefully lift out of the tin and put it onto a cooling rack, sat
over a tray or something similar to catch drips of drizzle.
7. To make the drizzle, mix 4 castor sugar and the lemon juice
together and spoon over cake. Scatter lemon rind over the top.
Allow cake to cool completely, lift onto a board, peel away the
sides of the baking paper and cut the cake into fingers.

MAIZE MEAL POUND CAKE WITH NUT TOPPING

Makes 1 Loaf

Ingredients

120g (1 cup) Golden Cloud Cake Wheat Flour
120g (1 cup) ACE CREAM OF MAIZE
3ml (½ teaspoon) salt
250g (1 cup) unsalted butter, softened
200g (1 cup) sugar
5 large eggs, beaten
5ml (1 teaspoon) vanilla extract
90ml (1/3 cup) pistachios nuts, roughly chopped
Syrup:
250ml (1 cup) castor sugar
65ml (¼ cup) water
1 pinch saffron threads, optional

Method:

1. Preheat oven to 180° C.  Butter and flour a 20cm round baking
tin.
2. Mix together, cake wheat flour, ACE Cream of Maize and salt in
a bowl.
3. In another bowl beat butter and sugar until light and fluffy.
Add eggs one at a time beating well after each addition.
4. Add vanilla.  Add dry ingredients in three additions, beating
just to blend.
5. Pour into prepared tin.  Sprinkle the top with chopped
pistachios.  Bake for + – 1 hour 15 minutes or until top is golden
brown and skewer comes out clean.
6. Shortly before the cake is done, combine water and sugar, in a
small saucepan, add saffron threads, if using, bring to a boil,
simmer for 10 minutes.
7. Remove cake from oven and immediately brush hot syrup over
cake. Let cake cool at least 15 minutes before removing from
tin.

CITRUSY MAIZE MEAL SHORTBREAD

Ingredients

250g unsalted butter, softened
150g (¾ cup) castor sugar
10ml (2 teaspoons) vanilla extract
10ml (2 teaspoons) grated orange zest
240g (2 cups) Golden Cloud Cake Wheat Flour
60g (½ cup) ACE CREAM OF MAIZE

Method:

1. Preheat oven to 180 degrees C. Grease and line a baking sheet.
2. In a large bowl beat together butter and sugar, using an electric
or rotary beater, until creamy and smooth.
3. Add vanilla and orange zest. Mix until combined. Add cake
wheat flour, 4 tablespoons ACE cream of maize and salt; mix
until well combined.
4. Halve dough; shape each into a log about 8cm in diameter.
Wrap each in plastic, and refrigerate until cold, at least 1 hour.
5. Place remaining ACE super maize meal on a sheet of
greaseproof paper. Roll dough log in maize meal to coat
completely.
6. Cut into 3cm – thick rounds, space 3cm apart on a baking sheet.
Bake until pale golden, 25 to 30 minutes. Cool on a wire rack.