Paptert & Chakalaka Recipe
- 08 September 2020
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Paptert & Chakalaka Recipe
Pap is a South African staple. Much more than a traditional breakfast, this polenta-like dish is often enjoyed with meat and sauce, whether it is a juicy onion and tomato stew or another South African favourite, chakalaka. Celebrating our South African food heritage and trying an alternative side dish for Braai Day, Chef Christiaan suggests this take on a paptert. Combining pap with the savoury notes of biltong and feta, the temptation of cream and cheese and refreshing chives and basil, the dish is an absolute star. Serve with spicy chakalaka and you are on the money! We suggest a glass or two of our newly introduced 2019 Leopard's Leap Pinotage. The fruitiness and flexibility of this wine makes it the ideal partner to the complex flavours of the paptert and chakalaka!
750 ml warm water
2.5 ml fine salt
15 ml butter
250 ml mielie pap
250 ml fresh or frozen corn kernels
15 ml olive oil
½ red onion, diced
250 g mushrooms, sliced
5 ml garlic, crushed
15 ml chives
180 g sliced biltong
100 g feta, crumbled
250 ml cream
125 ml Dalewood Boland Cheese, grated
Fresh basil, to serve
Preheat the oven to 180°C.
For the pap, place the water and salt in a pot and bring it up to a boil. Stir in the butter and then whisk in the pap. Turn the heat down, cover with a lid and cook it over very low heat for 15 minutes. Whisk twice during cooking to get rid of any lumps.
Stir in the corn and cook for a further 5 minutes.
For the filling, heat the oil in a pan over medium heat. Gently sauté the onion for 5 minutes until tender. Turn up the heat and add in the mushrooms. Fry for 3-4 minutes and then add the garlic and fry for another minute. Stir in the chives and lightly season the mixture.
To assemble the tert, place half of the pap at the bottom of a 15cm x 20cm ovenproof dish. Add the mushroom filling on top. Add a layer of biltong and then the crumbled feta.
Pour over half of the cream and then the rest of the pap. Neaten the edges so that all of the filling is covered. Pour over the rest of the cream and then scatter the grated Dalewood Boland on top.
Bake for 15 minutes until the cheese is melted. Scatter some fresh basil on top and serve with Chakalaka (below) and a glass of 2019 Leopard's Leap Pinotage.
300 g Carrot, peeled and grated
500 g Cauliflower, grated
2 Onions, finely chopped
3 Garlic cloves, grated
100 g Tomato paste
30 ml Soy sauce
30 ml White wine vinegar
250 ml Red wine
125 ml White sugar
30 ml Paprika
15 ml Turmeric
15 ml Curry powder
Freshly cracked black pepper
90 ml Olive oil blend
Add the olive oil blend to a large saucepan over medium heat.
Add the white onions and sauté until soft.
Add the carrots, cauliflower and garlic and sauté for a further 5 minutes.
Combine the paprika, turmeric, curry powder and white sugar with the red wine, soy sauce and tomato paste, stir to combine.
Add the red wine mixture to the pot and sauté over medium heat for 10 minutes.
Add the sea salt and freshly cracked black pepper to taste.