Freshly Blogged Challenge. Week 3

Ostrich burgers with pickled waterblommetjies and dried fruit atchar.
Vote here.

So week three arrived and we had some lovely authentic SA ingredients to work with: Waterblommetjies, ostrich sausage, maize meal, chutney,dried fruit and Drostyhof red wine.

I know that waterblommetjies sell like hotcakes, so I phoned around and managed to secure the last box at Kenilworth Pick 'n Pay on Friday, so that I could cook them up for the challenge.
I had been toying with maizemeal and polenta lately in some sort of corn bread thing anyway, so I was excited to be able to experiment with the maize meal.
I have then since made the maize rolls 3 times, and they came out superbly (apart from the last time when I forgot them in the oven and they overcooked... However they were still wonderfully soft inside, and I brushed them with milk and that softened the crust).

We had the option to leave out an ingredient, and I left out the chutney - although authentically South African, I wanted to experiment with something else.
I had a bit of fun (and perhaps looked a bit loony) asking various people in Kenilworth Pick'n Pay as to whether they made their own atchar, and what their traditional ingredients and spices were.
In the end I used:
Cumin, coriander seeds, paprika, fresh chillis and fresh ginger.
It was a toss up between using onion or ginger. But I am glad that I used ginger in the end, as it really made it taste authentic.

The pickled waterblommetjies were made with lemon juice, as I couldn't use vinegar as one of my extra ingredients, so the resulting pickles had a softly acidic flavour. They lasted about a week in the fridge - as they were not sealed and pasteurized.

I had 2 lucky friends around when I made this recipe, and they all will testify that it came out truly delicious.

Ostrich burgers with pickled waterblommetjies and dried fruit atchar
250g PnP dried mixed fruit
juice of 1 lemon
1/2 cup sugar
20g grated fresh ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 Tbsp Paprika
3 fresh red chillis
50ml oil

To make Atchar:
Chop fruit, removing prune stones. 
Pour lemon juice into a measuring cup and top up to 2/3 cup with water.
In a pot boil fruit, lemon juice and sugar for 10 minutes, until fruit starts swelling.
Grind corinader and cumin seeds.Toast with grated ginger in a pan for 1 minute.
Add oil and chillis.
Mix well and add to fruit
Season and leave to cool.

For the pickled waterblommetjies:
500g waterblommetjies
1 Tbsp olive oil
1 cup lemon juice (about 3 large lemons)
4T sugar
1 tsp whole coriander
5 black peppercorns

Throughly wash the waterblommetjies and boil in water for 10 minutes.
Heat a griddle pan with oil and fry for 10 minutes. Season well.
Bring lemon juice, sugar,coriander and peppercorns to the boil.
Place waterblommetjies in a bowl and pour over the lemon juice.
Leave to cool.

Red wine reduction:
250ml Drostdy-hof Pinotage or Claret
1 Tbsp sugar

Pour the wine into the hot pan from the waterblommetjies.
reduce until half and then add the sugar. Boil for 2 minutes and then leave to cool.

For the rolls:
makes 6 rolls
1 cup (250ml) boiling water
40g (62.5ml) mielie meal
3/4 cup (187.5ml) warm water
20g butter
10g sugar
2g salt
5g (1/2 pkt) instant yeast
1 small egg
3 cups (750ml) flour
1 tsp cumin seeds

Pour boiling water into a pot.
Mix mieliemeal and 62.5ml (1/4 cup) warm water, add to boiling water.
Boil, then reduce heat and simmer for 2 minutes.
Pour into a large bowl, add butter, sugar and salt. Cool for 5 minutes.
Add remaining 125ml (1/2 cup) warm water, yeast, egg, and flour and mix well.
Knead on a well floured surface for 5 minutes. Add more flour if sticky.
Dough will be soft but not stick to your fingers.
Leave to rise for an hour.

Start the coals while the bread rises, so they will be ready when the bread is baked.

Shape the dough into 6 balls, and squash down. Leave to double in size, for 30 minutes. Preheat oven to 180°C
Glaze with milk and sprinkle with cumin seed.
Bake in the oven for 25 minutes.

For the burgers:
500g ostrich sausage
50ml Drostdy-hof Pinotage or Claret
1 Tbsp cumin

Remove the meat from the casings. Add wine and ground cumin.
Form into 4 patties.

The coals are ready when you can hold your hand 10cm above the coals for 10 seconds.

When the coals are ready, cook on the braai for about 15 minutes, glazing with the red wine reduction.
Serve on hot, buttered rolls with sliced pickles, atchar and red wine reduction..