Entry tags:
MUGABE OUT ZIM PARTIES
This is my favourite billboard heading of the year. I'm still weirded by how hard this is hitting me. Apparently I have been waiting for this on a subliminal level since I left the country.
everybody knows that the dice are loadedIn this dark time in American politics, I re-recommend you copperbadge's unabashedly fantasy wish-fulfilment political AU with the Avengers taking the White House. Leader of the Free World. Balm to the political soul.
everybody rolls with their fingers crossed
everybody knows that the war is over
everybody knows the good guys lost
everybody knows the fight was fixed
the poor stay poor, the rich get rich
that’s how it goes
and everybody knows
SKILLET CORNBREAD WITH CARAMELISED ONIONS
Onion Topping:
1 tsp brown sugar
3 tbsp butter
1 medium-sized red onion, diced (or sweet white onion if you can find them)
Cornbread:
1 egg
250ml full cream Greek yoghurt (you could use low fat if you prefer, but why?)
125ml buttermilk (or normal milk if you must be health-conscious)
3 Tbsp melted butter
3 tblsp maple syrup
250ml polenta
60ml flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 a tin of whole kernel sweetcorn (this is optional, but works very well).
I make this in a weird but magical handle-less stainless steel pan thingy I inherited from Jo(ty) when she and Phleep fled the country - it has a nice heavy base, which I think is the important bit, and you can bung it in the oven owing to the lack of handle. I've also made this in a Dutch oven, i.e. my heavy cast-iron Le Creuset knockoff. You don't need anything with a lid.
- Preheat oven to 425oF
- Caramelise the onions: on medium to low heat, melt the 3 tblsp butter and add the chopped onions. Allow to sweat gently and soften for about 20 mins, stirring occasionally, until they start caramelising properly. Cheat and add 1 tsp brown sugar and a little water. Cook another 5 mins or so.
- Mix dry ingredients (polenta, flour, backing powder, baking soda, salt) in a mixing bowl. Mix yoghurt, milk, melted butter and syrup with the egg in a measuring jug. Fling wet and sinfully fatty ingredients into dry ingredients and mix.
- Mix in the sweetcorn. You can also fling in things like bits of chilli, chopped peppadews, crispy bacon bits, grated cheese or chopped spring onion, although I wouldn't put them all in at once. I like the spring onion/peppadew version, although the whole corn one is my favourite.
- Tilt the onion pan to run the butter up the sides, for greasing purposes, and spread the onions vaguely evenly over the bottom.
- Pour the batter over the onions and bung into the pre-heated oven for 20-25 minutes, or until firm to the touch and starting to brown. Let it cool for five minutes or so before loosening the sides and inverting onto a plate. You'll end up with a flat round loaf with caramelised onion topping, like a savoury upside down cake.
- This is damned good with chili, or soup, or in chunks all on its own, and would make a superb and wildly cross-cultural accompaniment to braai. It's also, I warn you, absurdly moreish, I can flatten a whole loaf unaided in 24 hours. If eating it over a couple of days, it works to microwave slices for 20 seconds or so on Day 2, it freshens them and it's better warm.