This is another potjie recipe from Checkers
If you dont know what a potjie is and how to cook with a potjie please contact me firstname.lastname@example.org
With a delicious mince filling and cheese crust, this pie is irresistible.
2 onions, finely chopped
6 cloves of garlic, crushed
2 celery sticks, finely chopped
5 medium carrots, finely chopped
5 medium baby marrows, cut in chunks
250 g streaky or back bacon, chopped
200 g chicken livers, chopped (optional)
500 g lean mince
2 x 400 g tins chopped tomatoes OR 6 fresh tomatoes, chopped
250 ml (1 c) red wine
10 ml (2 tsp) sugar
2 bay leaves
a handful of origanum or basil leaves, chopped
ground sea salt and black pepper
1. Sauté onions and garlic in oil over medium heat. Remove and keep warm. Repeat with mixture of carrots and celery and then with mixture of meats. Mix all ingredients in potjie and simmer over low heat until thick and flavourful. Season.
2. Crust: Sift 250 ml (1 c) cake flour, 10 ml (2 t) baking powder and pinch of mustard, cayenne pepper and salt together. Add 250 ml (1 c) grated cheddar cheese. Beat 1 egg into 125 ml (½ c) each: milk and sunflower oil. Mix with dry ingredients into a soft batter. Add 45 ml (3 tbsp) chopped parsley and coriander or basil leaves. Cover potjiekos with batter and simmer with lid on for ±10 min. until cooked. Sprinkle with grated cheese. Serve with pap or polenta.
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