Potjie Sunday.

Sunday, we decided to take a break from the whole moving house thing...and spend the day with friends. For a while now we have been chatting about making a Biltong and Cheese Potjie...I mean how much more South African can you possibly get?

I will admit, I was very sceptic about a biltong potjie...

But oh my word...it was beyond delicious...you really need to give it a go. And lunch, of course was just way to much fun, as always...

So, even though this recipe is not from one of my cookbooks, I am adding it to my little Cookbook Challenge. So here is the recipe...

Ingredients: (use a Nr 2 sized Pot which serves 4-6); 3 Onions; 250g Bacon (chopped up); 1kg Button or Brown Mushrooms; 1 Clove Garlic – crushed; 250ml Hot Beef Stock; 750ml Rice – cooked; 750g Biltong  sliced ; Few sprigs of thyme – leaves picked off the stalks; 250g Cheddar or Blue Cheese; 25g Butter  

Melt the butter in the bottom of the potjie  Add the chopped onions and bacon and saute till the onions are limp & translucent and the bacon is cooked. Add the mushrooms & garlic and saute till the liquid has evaporated and they start to go light brown. Add the beef stock and thyme. Add the cooked rice and the sliced biltong in layers – a layer of rice, a layer of biltong until all used up. Add the cheese in one layer on top. Cover with the lid and allow to stand for 5-10minutes over low heat coals. If the fire is too hot at this stage the rice will start to burn. When the cheese has melted remove the potjie from the heat, set aside and leave to stand for about half an hour for the flavors to develop.Just before serving use a large wooden spoon to gently stir the potjie so that all the layers are mixed together and evenly distributed.  

Our notes: We used both Cheddar and Blue Cheese, we would have possibly used half the amount of biltong, and we added a dollop of fresh cream.

Served with hot buttered farm bread...it was simply heaven in a pot...

 

For my other Cookbook Challenges click here.