English Translation
Attached Below
Mieliebrood is eintlik ‘n braai geleentheid brood, né? ‘n Amperse
standaard bykossie vir wanneer goeie vrinne op die spyskaart is en die gasheer
of gasvrou bereid is (of tyd het) om ‘n stukkie ekstra, ‘braai’ moeite in te
sit?
Verkeerd! Behandel mieliebrood met ‘n stukkie insig en moeite en dit
‘verhef’ nogal heel indrukwekkend. Hierdie resep is geskik om volwaardig en
selfstandig by enige maaltyd in te staan in die rol van ster-stysel fondament.
Bedien dit saam met romerige roereiers en brosbruin, pangebraaide varkworsies,
of saam met geurige maalvleis en drie-bone-slaai vir ‘n eenvoudige, dog effens
anderste aandete. Net so, op sy eie, met ‘n ligte blerts Marmite; ‘n skoot gerasperde,
matige cheddar kaas en ‘n koppie melkerige Earl Grey? Seer aangenaam, my kroon!
Die mieliebrood van my jeugjare (en later) en hinterland het gewissel
van parmantig tot teleurstellende parodieë. Dis maar net soos met Pampoenkoekies: hoe meer moeite, hoe meer vreugde. Hierdie resep gebruik bros spek en gebraaide
groen rissie om die basiese mielie fondasie af te wissel sonder om te oordonder.
Mieliemeel en roomsoort suikermielies hou die primêre smaak suiwer en
prominent. Margarien (of botter) gee ‘n relatief ligte produk en vermy die soms
kluitjierige tekstuur wat sonneblomolie veroorsaak.
Ter erkenning van ‘n vriendin se besliste aanpor: ‘n knerts beleë
cheddar in die beslag sal waarskynlik ‘n interessante faset byvoeg tot die
eindproduk. Alternatiewelik, vermoed ek ‘n heftige skoot gerasperde kaas bo-oor
gestrooi, 20 minute voor die einde van die bak proses, gaan beslis ‘n ekstra
dimensie byvoeg tot hierdie resep. Ek laat dit oor aan die leser se
prerogatief. My voorkeur is om kaas eerder die ster van enige gebak te maak
waarin dit gebruik gaan word.
Resep lewer:
|
Hoeveel tyd?:
|
10 - 12 Porsies
|
± 120 minute
|
Spesiale Toerusting Benodig:
1 x 1.4L brood pannetjie (22cm x 11cm x 6cm), kleefwerend.
Bestandele:
Buikspek (streaky bacon), grof gekap,
of spek stukkies (bacon bits)
|
100g
|
Sonneblomolie
|
15ml
|
Groen rissie,1cm x 1cm
blokkies gekap
|
50g
|
Botter of volvet margarien,
kamer temperatuur
|
100g
|
Strooi suiker
|
50g
|
Ekstra groot eiers
|
2
|
Witbrood meel
|
250g
|
Bakpoeier
|
10ml
|
Sout
|
5ml
|
Mieliemeel
|
60g
|
Gedroogde oreganum
|
2.5ml
|
Roomsoort suikermielies
|
1
x 410g blik
|
Volroom melk
|
Soos
nodig
|
Metode:
1.
Braai die spek in die olie oor medium hitte totdat dit begin verbruin.
Voeg die groenrissie by en braai verder totdat die rissie ook begin verkleur.
Verwyder van die hitte en hou eenkant tot nodig.
2. Smeer die kleefwerende
pannetjie – veral die bodem – deeglik met volvet margarien. Die broodjie bak
langer as gewoonlik en sal aan die pan vaskleef sonder behoorlike
voorbereiding.
3. Room die botter / margarien en
suiker deeglik in ‘n medium grootte bak. Voeg die eiers een vir een by en klop
deeglik. Die mengsel gaan lyk of dit skif as die tweede eier bygevoeg word. Dit
is in orde.
4. Sif die meel, bakpoeier en sout
saam en voeg by die botter en eier mengsel. Roer liggies deur met ‘n plat
mengspaan.
5. Voeg die mieliemeel, oreganum,
suikermielies en spek & groenrissie (vetterigheid en al) by. Meng goed.
Voeg eetlepels melk by indien die beslag styf is en moeilik werk. Die beslag
moet los wees, maar nie slap of loperig nie.
6. Skep in die pannetjie, maak
gelyk bo-op en gebruik ‘n strykmes (spatula)
om ‘n diep gleuf oor die lengte van die beslag, in die middel van die
pannetjie, te trek. Plaas onmiddelik in die voorverhitte oond. Die gleuf
voorkom dat die broodjie bo-oor oopbars soos dit uitrys en gaar word in die
oond.
7. Bak vir 65 minute by 170°C in
‘n konveksie oond, of 75 minute by 180°C in ‘n statiese oond. Haal die broodjie
uit en laat dit afkoel in die pannetjie, op ‘n draadrak, vir 5 – 10 minute voordat
dit uitgekeer word. Werk versigtig, die broodjie gaan bros wees terwyl dit warm
is.
Kommentaar:
· Die roomsoort suikermielies, spek en groenrissie maak die beslag
‘swaar’, vandaar die langer as gewoon baktyd in die oond. Die broodjie trek
gevolglik ook net effens weg vanaf die kante van die pan as dit gaar is. Gebruik
‘n bamboes sosatie stokkie om die brood te toets indien onseker.
· Eet die broodjie maar vinnig, die geure begin na twee dae
vervaag.
· Die oorspronklike resep – minus al die pizzazz – kom uit Heilie Pienaar se VARS EN FLATERVRY (Struik
Uitgewers, Kaapstad, 2002), destyds saamgestel vir die Snowflake maatskappy.
© RS Young,
2017
Corn
Bread With Élan
Corn bread was actually designed for braai
events, correct? A close to standard side dish when good friends are expected
and the host, or hostess, is prepared (or has time) to put in a little extra,
convivial effort?
Wrong! Treat corn bread with a modicum of insight and effort, and it ‘elevates’
quite impressively. This recipe is suitable to stand its own – completely and independently
– as star, starch foundation at any meal. Serve it with creamy, scrambled eggs
and crisp, browned pork sausages, or with savoury mince and 3-bean salad as a
simple, though somewhat avant garde dinner.
On its own, with a light swipe of Marmite and a dash of grated, mild Cheddar,
in the company of a cup of milky Earl Grey? Delectable M’lord!
The corn bread of my youth (and later) and yore differed from exciting
to disappointing travesties. Similar to pumpkin fritters, it’s the same old story: the greater the effort, the more the pleasure. This
recipe uses crispy bacon and sautéed green pepper as a variation to the main
theme without overpowering the underlying maize foundation. Maize meal and
creamed sweet corn keep the primary flavor pure and prominent. Margarine (or
butter) yields a relatively light end product, thus avoiding the often stodgy
texture that sunflower oil causes.
In recognition of a friend’s somewhat determined insistence: a healthy
shot of well aged cheddar in the batter will probably add an interesting facet to
the end product. Alternatively, I suspect a hefty sprinkling grated cheddar
cheese on top, 20 minutes to the end of baking, will definitely add an extra
dimension to this recipe. I leave it to the reader’s prerogative. My preference
is to rather turn cheese into the star performer of any baked item in which it
is to be used.
Recipe yields:
|
Total preparation time:
|
10 - 12 Portions
|
± 120 minutes
|
Special Equipment Required:
1 x 1.4L non-stick loaf pan (22cm x 11cm x 6cm).
Ingredients:
Streaky bacon, roughly cut,
or bacon bits
|
100g
|
Sunflower oil
|
15ml
|
Green pepper, diced into 1cm
x 1cm pieces
|
50g
|
Butter or full fat
margarine, at room temperature
|
100g
|
Caster sugar
|
50g
|
Extra large eggs
|
2
|
White bread flour
|
250g
|
Baking powder
|
10ml
|
Salt
|
5ml
|
Maize meal
|
60g
|
Dried oregano
|
2.5ml
|
Cream style sweet corn
|
1
x 410g tin
|
Full cream milk
|
as
needed
|
Method:
1.
Sauté the bacon in the oil over medium heat until it starts to brown.
Add the green pepper and continue to sauté until it begins to colour as well.
Remove from the heat and keep to one side until needed.
2. Smear the non-stick pan
thoroughly – particularly the bottom – with full fat margarine. The loaf bakes
longer than usual and will stick to the bottom of the pan with insufficient
preparation.
3. Cream the fat and sugar
together in a medium sized bowl until light and creamy. Add the eggs one by one
and beat in thoroughly. The mixture will appear to split when the second egg is
added, but that is in order.
4. Sift the flour, baking powder
and salt together once and add to the egg and fat mixture. Mix in the dry ingredients
lightly using a flat spatula.
5. Add the maize meal, oregano,
sweet corn and bacon & green pepper (rendered fat and all). Mix well. Add
tablespoons of milk if the batter is too stiff and resists mixing. The batter
should be loose, but not slack or runny.
6. Scoop the batter into the loaf
pan, make even on top and use an offset spatula (or rounded point table knife)
to drag a deep furrow lengthwise, in the middle, into the batter. Transfer
immediately to the preheated oven. The furrow prevents the loaf from bursting
open, or cracking excessively, on top as it bakes and rises in the oven.
7. Bake for 65 minutes at 170°C in
a convection oven, or 75 minutes at 180°C in a static oven. Remove the loaf and
allow to cool in the pan, on a wire cooling rack for 5 – 10 minutes before
turning it out. Be gentle, the loaf will be quite brittle while still hot.
Comments:
· The cream style sweet corn, bacon and green pepper cause the
batter to be ‘heavy’, thus requiring the longer than usual baking time. Consequently,
the cooked loaf only pulls away slightly from the sides of the pan when ready.
Use a bamboo or metal skewer to test the loaf for readiness, if unsure.
· Use the loaf fairly quickly; the flavours start fading after
two days.
· The original recipe – minus all the pizzazz – comes from Heilie Pienaar’s VARS EN FLATERVRY (Struik Publishers,
Kaapstad, 2002), originally compiled for the Snowflake company.
© RS Young,
2017
