As some of you might already have read here on my blog, I was a finalist in the Sunday Times Stalwart of the Year competition in 2011. When I first received the entry form for the competition, I wasn’t too enthusiastic about entering, but as I read through the list of ingredients I can use, this recipe just presented itself as I wrapped my mind around it and so I entered and became a finalist on the strength of this recipe. It can be both a starter or a main, when you use it as a main, just make the sosatie a bit bigger. A sosatie in South Africa is the Arikaans word for a kebab. Unfortunately it is a bit complicated and you need time for this starter, but it is delicious and worthwhile making it.
Samp is dried corn kernels that have been stamped and chopped until broken but not as fine as Mielie-meal or mielie rice. The coating around the kernel loosens and is removed during the pounding and stamping process. It is tasteless and needs a strong chicken stock and other accompaniments to add flavour. Samp also takes a long time to cook and you’ll need to soak it well before you attempt cooking it. I prefer and overnight soak and a minimum of 5 hours. If you cannot find samp in your country you can use risotto as a replacement. Enough for 4 starters.
For the Chicken Livers & Marinade:
- 250g Chicken Livers
- 125ml Buttermilk
- 125ml Sauvignon Blanc
- 10g Coriander Leaves Chopped
- 1 Garlic clove finely mashed to paste
- 1ml Ground Coriander
- 1ml Turmeric
- 1ml Ground Black Pepper
- Salt to taste
- Clean the livers of all connective tissue and cut into 30x30mm pieces and set aside.
- For the marinade, mix together in a bowl all the rest of the ingredients, except the wine, and add the chicken livers, allow to marinate in the fridge for about 1 hour.
- After the marinating hour, skewer the liver cubes onto 10cm skewers that was soaked in water for the time that the livers marinated. Once skewered set aside and continue with the samp and rest of your preparations.
For the Samp:
- 250ml Samp
- 1l Strong Chicken Stock
- 125ml Sauvignon Blanc
- 100g Butternut
- 120g Mixed Mushrooms (Shitake, portabelini & Enochi)
- 6-8 Broad Bean Pods
- 5-6 Pea Shoots
- 50g Butter
- 30g Pecorino cheese
- Salt to taste
- Wash the samp twice and then cover with water and allow to soak for about 5 hours.
- While the samp soaks, prepare the butternut by small dicing it and set aside.
- Remove the broad beans from their pods, blanch and refresh in cold water. Remove the shells until you just have the two inside halves, they should be bright green and soft under the touch.
- Roughly cut the mushrooms and set aside.
- After the soaking of the samp, par boil (over a slow heat) the samp covered in the 500ml of the chicken stock, once al dente (after about 20-30minutes of cooking) remove from heat and transfer as is (do not drain, you’ll need all the water left to get it soft) to a heavy sauce pan with half of the butter.
- Add 125ml of chicken stock and cook until most of the liquid has cooked off.
- Add the 125ml of Sauvignon Blanc and again reduce.
- Repeat this process with the rest of the chicken stock until the samp is soft and almost sticky.
- During the last 5 minutes add the butternut and mushrooms and cooked until the butternut is soft but still firm, it shouldn’t become a mash.
- During the last minute add the pecorino and mix well.
- At the same time pan fry the chicken liver sosaties until just cooked, they should be still pink on the inside. Reserve the rest of the marinade.
- Remove the sosaties from the pan and deglase the pan with the wine, allow to reduce by a third.
- Add the rest of the reserved marinade and reduce.
- Do not allow the buttermilk to split, add the rest of the butter to thicken.
- All components are now ready to be plated.
- Set the samp in a round food form on the plate.
- Add the two sosaties next to it.
- Drizzle some of the reduced marinade around the plate.
- Drop the broad beans onto the plate.
- Set the pea shoots on top of the samp and some of the broad beans.
Enjoy with a glass of Sauvignon Blanc or Pinot de Blanc will also go well with this dish.