Samptert
A deliciously creamy bake that's loaded with creamy samp, bacon, and onion. It's then topped with cheese, baked and finished of a garlicky-crispy panko breadcrumb.
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Ingredients
Samp
- 600 grams Iwisa Samp pre-soaked (easy cook)
- 3 liters boiling water approx.
- 3 tsp chicken stock powder
- 1 tsp dried thyme
- 1-2 tsp chili flakes
- ¼ tsp ground white pepper
- 1 ½ tsp sea salt
- 250 ml sour cream
- ½ cup full cream milk
- ½ cup cream
- 300g/1 ½ cups cheddar cheese separated
- 415g/1 can cream style sweetcorn
Sauteed Bacon and Onion mix
- 2 tbsp olive oil
- 1 large white onion sauteed
- 200 grams bacon pan fried or baked
Breadcrumb Topping
- ¼ cup butter
- 1 gralic clove finely sliced
- ½ cup panko breadcrumbs
- 1 tbsp flatleaf parsley finely chopped
Instructions
- Add the samp to a medium saucepan and rinse under cold water. Drain and top up with 1 liter of boiling water and bring to a boil. Boil for 10 minutes, stirring occasionally. Then rinse and top up with 1-1.5 liter of boiling water. Cook on a medium heat for 1 hr or until the samp is tender yet still firm. Note: feel free to top with any additional liquid if needed. Samp is strong grain so it won't easily overcook.
- Preheat the oven to 180℃ / 356℉. In a large saucepan sauté the diced bacon and onion in olive oil until the onion and brown start to brown. Set aside.
- Once the samp has has cooked and 1/2 of the liquid has evaporated, add the seasonings, sour cream and milk. Cook for another 10-15 minutes or until the mixture has thicken but will still yield a slightly saucy result after being baked.
- Remove from the heat and add 1/2 the grated cheese, sauteed bacon and onion mix.
- Layer half the mixture in a x x x baking dish, topped with half of the cream style sweetcorn. Lightly mix and top with the remaining samp mixture, followed by the remaining sweetcorn, lightly mix again and finish off with the remining grated cheese. Bake for 20-25 minutes or until golden and bubbly.
- Meanwhile, prepare the breadcrumb topping by bringing a small saucepan to a medium heat and adding butter. Once the butter has melted add the garlic and breadcrumbs and stir until the butter has coated most of the crumbs. Continue toasting until the mixture turns golden in colour. Remove from the heat, add the chopped parsley and mix well. Set aside.
- Cover the baked samp with the breadcrumbs and serve immediately.