CARROT BASKETS FILLED WITH FRIED SQUID HEADS
- Carrot baskets:
- 500 ml water
- salt to taste
- 5 ml turmeric
- 250 g maize meal
- 250 ml grated carrots
- 125 g butter
Bring the water to the boil, add salt to taste, turmeric, maize meal, grated carrots and butter and stir.
Reduce heat to medium and cook, stirring occasionally, about 10 – 20 minutes.
Grease any mould/muffin pan and spoon a little carrot mix into each mould, form a basket and bake for 15 minutes at 180°C.
Cool moulds and unmould.
- Squid heads:
- 200 g squid heads
- cake flour
- beaten egg
- oil for deep fry
Dip the SQUID heads in flour individually; then in beaten egg and sprinkle again with flour. Rest for a few minutes and deep fry until crispy.
- Mustard sauce:
- 1 tin condensed milk
- 50 ml vinegar
- 50 ml sugar
- salt to taste
- 25 ml mustard powder
Mix together condensed milk, vinegar, sugar, salt and mustard powder.
Place carrot baskets on serving platter, fill with squid heads and serve with homemade mustard.
Recipe and photo: André Nel
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