Herman Lensing se "Soort-van-Paptert" Resep

Hierdie is Herman Lensing se nuwe manier van paptert maak. Dis minder soet as wat tradisioneel gemaak word en is die perfekte bykos vir ‘n braai! Geniet dit saam met De Grendel Amandelboord Pinotage.

Genoeg vir 6-8

Bestandele:

• 750 ml water
• 500 ml mieliemeel
• 30 ml botter
• sout en varsgemaalde swartpeper
• 2 x 410 g blikke chakalaka
• 250 ml room
• 200 g cheddar kaas, gerasper
• 500 g boere wors vir voorsit 

Metode:

Verhit oond tot 180 C. Meng water en mieliemeel saam tot gladde mengsel. Gooi mengsel in medium groot pot en verhit oor hoë hitte terwyl jy roer met houtlepel. Hou aan roer tot pap dik mengsel vorm.

Geur met sout en peper. Maak pot toe met deksel en stel stoof op laagste hitte moontlik. Laat stoom pap vir 10 minute. Verwyder van hitte en laat afkoel tot louwarm.

Skep lepels vol van die pap en rol balle. Skep chakalaka in oondroosterbak van sowat 30 cm in deursneë. Pak pap balle in sous. Gooi room oor. Sprinkel kaas oor en bak tert vir 20-25 minute of tot goudbruin kaas kors vorm.

Sit warm voor saam met braaivleis en De Grendel Amandelboord Pinotage.

English Version: 

This is Herman Lensing's new way of making paptert. It is less sweet than traditionally made and is the perfect side dish for a braai! Enjoy it with De Grendel Amandelboord Pinotage.

Serves 6-8

Ingredients:

750 ml water
500 ml cornmeal
30 ml butter
salt and freshly ground black pepper
2 x 410 g cans chakalaka
250 ml cream
200 g cheddar cheese, grated
500 g boere wors for serving

Method:

Preheat oven to 180 C. Mix water and cornmeal together until smooth. Pour mixture into medium-sized pot and heat over high heat while stirring with a wooden spoon. Continue stirring until the mixture thickens.

Season with salt and pepper. Cover pot with lid and set stove to lowest heat possible. Let steam for 10 minutes. Remove from heat and let cool to lukewarm.

Scoop spoonfuls of the porridge and roll into balls. Spoon chakalaka into a roasting tin of about 30 cm in diameter. Pack porridge balls in sauce. Pour over cream. Sprinkle with cheese and bake for 20-25 minutes or until golden brown cheese crust forms.

Serve hot with braai vleis and De Grendel Amandelboord Pinotage.