Braai mealies with three different toppings are a sure way to wow your guests with some interesting and punchy flavours.
Mealies are fresh and fabulous, adding colour and crunch to any dish. As the days get warmer, let these corn concoctions put a little spring in your step.
Braai mealies with three different toppings
- Each topping is for 4 mealies.
Cashew dukkah and coriander
- 100g cashews
- 30ml (2 tbsp) flaked almonds
- 60ml (¼ cup) sesame seeds
- 60ml (¼ cup) coriander seeds
- 45ml (3 tbsp) cumin seeds
- 30ml (2 tbsp) aniseed
- 5ml (1 tsp) salt
- 5ml (1 tsp) ground cinnamon
- 80g butter, melted
- 60ml (¼ cup) fresh coriander leaves
Sun-dried tomato and chilli butter with Parmesan
- 100g soft butter
- 15ml (1 tbsp) sun-dried tomatoes, chopped
- 1 or 2 small bird’s eye chillies (red), chopped
- 60g Parmesan, finely grated
Crème fraîche and chorizo
- 150g chorizo sausage
- 3 fat garlic cloves, peeled and sliced
- 180ml (¾ cup) crème fraîche or fresh cultured cream
- small handful fresh basil leaves, torn
For the cashew dukkah and coriander topping, add the cashews, almonds and sesame seeds to a dry pan over medium heat and toast until golden, 1 minute. Stir in the coriander, cumin, aniseed and salt, and toast for another minute. Stir in the cinnamon. Place the mixture in a food processer or spice grinder and blend until fine. Brush each cooked mealie with the warm, melted butter, sprinkle over some dukkah and top with fresh coriander.
For the sun-dried tomato and chilli butter with Parmesan topping, place the butter, sun-dried tomatoes and chillies in a food processor and blend until fine. Add a dollop of the mixture onto warm, cooked mealies and scatter Parmesan on top.
For the crème fraîche and chorizo topping, heat a dry pan over medium heat. Slice the chorizo into bite-sized chunks, add to the pan and fry, 3 – 4 minutes. Stir in the garlic and cook for another minute. Allow to cool slightly before placing in a food processor and blending until fine – it should resemble coarse breadcrumbs. Add a dollop of crème fraîche to the warm, cooked mealies, scatter some chorizo crumbs on top and add a few basil leaves.
COOK'S TIP: To prepare your mealies for the braai, steam or boil them whole in salted water, 10 – 15 minutes. Drain them on paper towel and char lightly over the braai.