Slaphakskeetjies
I still wanted to cook something that was only going to make the onion shine, why not make Slaphakskeetjies with the shallots, I have not cooked this in years, the last time with baby onions. It has been in the back of my mind for months after eating it at Overture, Bertus made me jealous!
Slaphakskeetjies is basically onions in a sweet and sour mustard sauce and very South African. The sour sauce also works well with green beans. Great served at room temperature.
Typically the recipe is straight forward with sugar, vinegar and English mustard. Over the years the recipe I now use has changed a couple of times, I now add a little cayenne pepper and turmeric after trying a recipe from Peter Veldsman from Emily’s. The sauce is thickened with egg yolk and corn flour.
Ingredients
- ONIONS
- 1.2 kg pickling onions peeled but kept whole with the base intact. Place in hot water for a couple of minutes this will make them easier to peel.
- SWEET SOUR SAUCE
- 80 ml sugar
- 15 ml mustard powder
- 1 tsp 5 ml salt
- 1½ Tbsp 22.5 ml corn flour
- ¼ tsp turmeric
- Pinch cayenne
- 4 egg yolks
- 1 egg
- 80 ml white wine vinegar
- 125 ml water
- 2 bay leaves
- 100 ml fresh cream optional, and can be substituted with water
Instructions
- METHOD
- Place the peeled onions in boiling water, bring back to the boil for 2 minutes, remove and leave in water for about 10 minutes until soft. Drain.
- METHOD
- Mix the salt, mustard, half sugar and corn flour together.
- Over a double boiler add the eggs and half sugar, whisk over a double boiler until doubles in volume and is nice and thick.
- Bring the vinegar and water to boil, make sure corn flour is well incorporated and cooked out.
- Temper the egg mixture with a little mustard mixture, before adding all together.
- Adjust seasoning
- Add the cream
- Pour the sauce over the onions and serve .
