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Braai mealies with three different toppings

Name: Braai mealies with three different toppings
Cook time: 30 min
Yield: 12
Ingredients: 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

September 29, 2016 (Last Updated: September 3, 2019)

Braai mealies with 3 different toppings recipe

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. These recipes are especially great for Heritage Day!

For more great braai recipes, click here.

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Braai mealies with three different toppings

Serves: 12

Cooking Time: 30 mins

Ingredients

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

Instructions

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.

Notes

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.