Serve the sauce as a dip for the fries or pour over the fries.
Pap and Bacon Fries with Blue Cheese Dip
Ingredients
- Pap and Bacon Fries
- 200 g Eskort Diced Bacon
- 500 ml (2 C) maize meal
- 750 ml (3 C) water
- 45 ml (3 T) fresh thyme, chopped
- 2 cloves garlic, chopped
- 30 ml (2 T) rosemary, chopped
- 125 ml (½ C) oil, for frying
- Blue Cheese Dip
- 1 onion, finely chopped
- 125 ml (½ C) blue cheese
- 30 ml (2 T) flour
- 375 ml (1½ C) milk
- salt and pepper, to taste
- 30 ml (2 T) butter
- 15 ml (1 T) olive oil
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Flour (gluten): Use gluten-free flour.
- Butter (lactose): Use ghee (clarified butter) or coconut oil.
- Milk (lactose): Use any non-dairy milk.
Method
- Pap and Bacon Fries
- Whisk maize meal, salt and pepper into a pot of boiling water.
- Allow to cook for ten minutes over moderate heat.
- Fry the bacon with thyme, garlic and rosemary until crispy.
- Combine the pap and bacon then spoon into a greased oven pan.
- Spread to 2cm thick and refrigerate to cool.
- Cut the pap into 7cm long chips and fry for 2 minutes on each side over moderate heat.
- Blue Cheese Dip
- Fry the onion in oil and butter until glossy, then mix in the flour.
- Slowly stir in the milk until a smooth sauce forms.
- Add blue cheese, lower the heat and leave to simmer until the cheese melts.
