Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves 4
| 8 x lamb sausages | 1 onion, thinly sliced |
| 60ml extra virgin olive oil | 1T garam masala |
| 100g red grapes | 50g sliced almonds |
| 2 cups white millet | 100g dried apricots |
| 1 pinch saffron | Salt and pepper, to taste |
| 1 large carrot, peeled and grated |
Boil the millet with 4 cups of water and salt until tender to the bite. Drain excess water. Heat a pan and add olive oil. Fry the sausages until brown and cooked through. Fry the grapes in the same pan until charred. In another pan, heat and add olive oil. Fry the carrots and onion until soft, then add the garam masala. Fry for a few minutes until the spices become fragrant. Stir in the apricots and almonds and adjust seasoning. Stir in the millet. Dish onto a serving platter and serve with the grapes and sausages.
This recipe is published in Studio H’s Millet Report to be launched at Decorex Cape Town 2023.
Hannerie Visser, Founder, Studio H
Hannerie Visser is the founder of Studio H – a culinary-minded design studio with offices in Cape Town and the Netherlands. Since founding her company in 2013, Hannerie has built a reputation as South Africa’s leading future food designer. Working across industries, Hannerie and her team design creative strategies for brands through trend forecasting, new product development and sensory design. In 2019 Studio H founded FOOD XX, a support network and annual Awards for women in food in Africa. Hannerie is also the Founding Lead Curator and tenant mentor at Makers Landing, the V&A Waterfront’s Food Incubator. (Instagram: @hannerievisser)
