Mexican cornbread and chimichurri
Get ready for an explosion of flavours
Vusi Ndlovo’s skilpadjies on Woolies Mexican cornbread is a delicious taste explosion.
| Recipe By: | Vusi Ndlovo |
| Serves: | 4 – 6 |
| Cooking Time: | 1 hour |
| Prep Time: | 30 minutes |
Ingredients
- For the cornbread:
- 1 x 240 g Woolworths Easy to Bake Mexican Style Cornbread Kit
- For the “Soweto sauce”:
- 4 T ghee
- 3 large shallots, halved and sliced
- Salt, to taste
- 3 garlic cloves, crushed
- 3 x 70 g cans Woolworths Soffritto Tomato Paste
- 1 cup water
- For the chimichurri, mix:
- 2 shallots, finely diced
- 2 garlic cloves, crushed
- ½ t dried oregano
- ½ t chives chopped
- 2 T parsley
- 100 ml canola oil
- 2 limes, juiced
- 1 t honey
- 1 t brown vinegar
- ½ t paprika
- Salt, to taste
- 8 Woolworths Free Range Lamb Skilpadjies
- Maldon salt, to taste
- Watercress, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Make the Mexican cornbread according to package instructions. Allow to cool enough to handle. Using a sharp bread knife, cut the loaf into 3 pieces lengthways.
- To make the “Soweto sauce”, place a cast-iron pan on the braai or on the stove.
- Add the ghee and, once hot, add the shallots and a good pinch of salt.
- Cook until translucent, then add the garlic. Cook for a further 3 minutes. Add the soffritto paste and cook over low heat for 30 minutes. Add a little water to loosen the sauce. Once the tomato paste is thick and rich, season with salt and set aside.
- To cook the skilpadjies, prepare a small braai – charcoal is best. Once the coals are at a low heat, place the skilpadjies on the grid. Cook slowly until the caul fat is crispy and the filling is cooked through. Season with Maldon salt.
You could enjoy this recipe too
Buy the ingredients
Add to Cart