Bring on the good vibes! We’re all eyes for these jaw-dropping canapés. 

Deep-fried maize balls

Makes about 35 // Total time 1 hour 20 minutes

Ingredients 

5-6 cups water 
1/2 tablespoon salt + extra for seasoning 
3 cups white maize meal 
Vegetable oil, for sautéing and deep-frying 
1 onion, chopped 
2 red peppers, deseeded and diced 
2 packets (200g each) bacon, diced 
3 cloves garlic, chopped 
1 teaspoon smoked paprika 
1/2 teaspoon ground cumin 
1/2 teaspoon ground coriander
Handful chopped fresh herbs (such as parsley or thyme)
2 tablespoons butter 
3-4 discs (100g) feta, crumbled 
Flour, for coating 
2 eggs, whisked 
2 cups panko breadcrumbs  

For serving  

Chopped fresh parsley 
Basil pesto   

Method  

1. To make a stiff pap, bring half the water to a boil and add salt. 
2. Mix maize meal and remaining cool water to form a runny paste. Add this paste to the boiling water while whisking vigorously, and let it come to the boil again, still whisking. 
3. Cook the pap, stirring occasionally, for 10-15 minutes until thick. Remove from the heat and set aside. 
4. Heat a glug of oil in a pan and fry onion, peppers and bacon until golden. Add garlic and cook for about 1 minute. 
5. Add bacon mixture, along with the spices, herbs, butter and feta, to the pap while it’s still hot. Spoon into an oven tray to cool. 
6. Place fl our, whisked egg and breadcrumbs in separate bowls. Roll maize mixture into golf ball-sized balls. Coat them in fl our, then egg, then crumbs. Repeat for a second layer. 
7. Heat about 3 cups of oil in a pot and deep-fry maize balls for 3-4 minutes until golden. 
8. Drain on kitchen paper and season with salt while hot. 
9. Serve maize balls sprinkled with parsley and pesto on the side.

Fondue sliders with beer and cheese sauce

Makes 12 // Total time 40 minutes

Ingredients 

12 store-bought mini cocktail buns 
1 pack (12) butchery meatballs 
2 tablespoons olive oil  

For the sauce  

3 tablespoons butter 
3 tablespoons flour 
1 cup milk 
1/2 cup pale ale beer 
Salt and black pepper 
1 ½ cups grated cheddar cheese 
1 cup grated mature cheddar  

For serving  

Dijon mustard 
Handful fresh salad leaves 
6 gherkins, sliced 
12 slices Emmental cheese (optional)   

Method  

1. Flatten meatballs into patties, slightly larger than the buns. 
2. Heat oil in a pan and fry patties to your liking. Set aside. 
3. For sauce, heat butter in a pot until bubbling. Stir in fl our and cook for a minute until smooth. 
4. Gradually whisk in milk, then add beer, whisking continuously. 
5. Season and cook for 3 minutes. 
6. Add cheese and stir until melted. 
7. Top halved buns with mustard, leaves, gherkins, patties and emmental slices. Add generous dollops of sauce and serve hot.

Lemony lamb frikkadels on beetroot raita

Serves 4-6 // Total time 1 hour 15 minutes

 

Ingredients 

1 pack (500g) lamb mince 
1 onion, finely chopped 
2 cloves garlic, minced 
1/4 cup breadcrumbs 
1 egg, whisked 
Zest and juice of 2 lemons 
1 teaspoon ground cumin 
1 teaspoon ground cardamon 
1/2 teaspoon cinnamon 
Handful chopped fresh mint, parsley and coriander 
Salt and black pepper 
Vegetable oil, for frying  

For the raita  

3-4 cooked beetroots, grated 
1 cup double-cream plain yoghurt 
1 tablespoon olive oil 
Squeeze of lemon juice 
1/2 teaspoon ground cumin 
1-2 green chillies, deseeded and chopped (optional)  

For serving  

Chopped salad (we used a combination of cucumber, tomato and red onion) 
Handful fresh rocket or micro herbs   

Method  

1. Combine mince, onion, garlic, breadcrumbs, whisked egg, lemon juice and zest, spices and herbs in a bowl. Season. 
2. Roll into golf ball-sized portions and chill in fridge for 30 minutes. 
3. Heat a glug of oil in a pan over medium heat. Fry frikkadels in batches for 10-12 minutes until golden-brown and cooked through. 
4. Remove and drain on kitchen towel. 
5. Place raita ingredients in a food processor and blitz until smooth. Season to taste. 
6. To serve, spread raita on a platter and top with salad, rocket or micro herbs and frikkadels.  

Crispy dorito mac and cheese bites

Serves 10-15 // Total time 1 hour 15 minutes

 

Ingredients 

1 litre store-bought mac and cheese 
1 cup flour 
2 eggs, whisked 
1 large packet (150g) 
Doritos corn chips, crushed 
Vegetable oil, for deep-frying 
Salt 1/2 jar (200g) 
Napoletana sauce, warmed for serving  

Method  

1. Line a 20x15cm baking tray with baking paper. 
2. Spread mac and cheese mixture in an even layer and chill in freezer for 45 minutes. 
3. Cut the firm mac and cheese slab into 3 equal strips lengthwise, then cut into equilateral triangles. 
4. Dust each triangle in flour, dip in egg and thoroughly coat in crushed Doritos. 
5. Refrigerate for 15 minutes. 
6. Deep-fry on medium heat until golden and crisp, about 5 minutes a side. 
7. Season lightly and serve with sauce for dipping.

Words and photography: Fresh Living Magazine

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