Mzansi Inspired Boerewors Scotch Egg

Start by preparing the scotch egg: Remove the wors meat from the casing and then portion it out into 6 balls. Boil the eggs for 5 minutes, then remove from the water and plunge into a bowl of ice-cold water to stop the cooking process. Once the eggs have cooled, peel them, and set aside. Flatten the sausage meatballs in the palm of your hand and place the egg in the centre. Gently work the meat around the egg until it is sealed completely, covering as evenly as possible. Give the completed balls a dusting of flour and leave in the fridge for 30 minutes to chill. Place the oil in a deep saucepan and heat to frying temperature. Remove the balls from the fridge and give another light dusting of flour. Roll the balls in the egg mixture and then the panko crumbs. Use a slotted spoon to place the balls into the oil, deep-fry two at a time for 3 ½ minutes. Once golden, remove from the oil and drain on a sheet of kitchen towel. 

For the mielie bread: Preheat your oven to 180°C. Grease a mini loaf tin with a good amount of non-stick cooking spray. Add the flour, sugar and salt together and mix well. Add the rosemary, thyme and cheese. Combine the eggs, milk and apple cider in a jug, then combine the two mixtures and add the KOO Creamstyle Corn and stir until just combined. Pour the bread mixture into your prepared loaf tin. Brush the top with some extra melted butter if you wish. Bake for 40-60 minutes or until an inserted skewer comes out clean. Allow to cool slightly before removing from the loaf tin.  Serve as is or toasted.

Serve the scotch egg and mielie bread with the tomato smoortjie, fresh avocado topped with sesame seeds and sea salt, and stuffed mushrooms.