“This sweet onion side – the name translates as ‘weak heels’ – was my mother’s contribution to the cold gammon buffet. It comes from Betsie Rood’s 101 Traditional South African Recipes, which now has mustard stains and a tattered dust jacket.” – Kate Wilson
- 1 kg very small onions (unpeeled)
- salt, to taste
- For the dressing:
- 1 t mustard powder
- ! T cornflour
- 1 t salt
- 100 g sugar
- pepper, to taste
- 3 large free-range eggs
- ½ cup vinegar
- 1½ cups milk
- 1 cup cream
1. Wash the onions with the skins on. Cook in salted water until tender, about 45 minutes–1 hour. Drain and allow to cool, then peel and place in a bowl.
2. To make the dressing, mix the dry ingredients. Beat the eggs until light and creamy, then add to dry ingredients. Beat well.
3. Slowly add the vinegar, beating continuously.
4. Beat the milk and cream together, then combine with vinegar mixture. Boil until it reaches the desired consistency. If too thick, thin down with cream or milk.
5. Allow to cool and mix the onions into the dressing.
Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen