Method:

• To make the amasi cream cheese, add salt to the amasi and mix.
• Pour amasi into a muslin cloth lined sieve, and leave to strain overnight.
• Squeeze any excess liquid from the amasi, and refrigerate until ready to serve.
• Rinse gizzards and  remove the white “pith”.
• Place gizzards in a pot with stock, bring to a simmer and cook for 45 minutes, covered.
• Once cooked, allow gizzards to cool completely.
• In a bowl, mix flour and water to create a slurry. Place breadcrumbs in a separate bowl.
• Individually dip gizzards into the slurry, then coat with breadcrumbs and place onto a baking tray.
• Shallow fry in hot oil in batches.
• To make the bread combine dry ingredients in a bowl and mix.
• Make a centre in the mix and add wet ingredients.
• Slowly combine until a dough is formed, tip out onto a floured surface and knead for 5 minutes.
• Cover and let rise till double in size, about 20 minutes.
• Knock down dough and form mini bread rolls; let rise again for about 10 minutes.
• Bake at 160°C for 45 minutes.
• Serve bread rolls with gizzards and amasi cream cheese