BILTONG POT
BILTONG POT
Category
Local is lekker
Quick and Easy
Make some Biltong potjie this weekend…It’s a meal that’s impossible to resist! We should celebrate our homegrown speciality cured meat more.
What you’ll love: This recipe is tasty, filling and great for cooking for a crowd.
What you’ll love: This recipe is tasty, filling and great for cooking for a crowd.
Persons
6
Cook Time
30 minutes
Total Time
30 minutes
Ingredients
- What you'll need:
- 30ml Avocado oil or canola oil
- 30ml Butter
- 2 Onion, finely chopped
- 1 Red pepper, diced
- 1 Green pepper, diced
- 200g Mushrooms, thinly sliced
- 500ml Good quality beef stock
- 500g Tagliatelle or twisted/shell noodles
- 250ml Fresh cream
- 400g Grated mature Cheddar & for serving
- 500g CHALMAR BEEF BILTONG
- Sea salt and freshly ground black pepper
Instructions
- Method:
- How to make the biltong potjie:
- Heat oil and butter in a heavy-based pot (or flat Dutch pot).
- Sauté chopped onion, peppers and mushrooms until soft.
- Add the beef stock and pasta.
- Pour in the stock, bring to boil and add pasta.
- Simmer for 20 minutes, stirring every 3-5 minutes, adding water if needed.
- After 15 minutes, add cream, biltong and cheese.
- When pasta is cooked season with salt and pepper.
- To serve: Lift the pasta into warm bowls and garnish with cheese, fresh herbs and crusty bread.
Notes
Chalmar Farm Kitchen advice:
- When preparing mushrooms, it’s best to wipe them with a clean tea towel rather than to wash or rinse them.
- Traditionally potjiekos is cooked in a three-legged cast-iron pot over coals outdoors.
- If you don’t have a potjie, you can use a flat Dutch pot, either on coals or on the stove.
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