Biltong Potjie Recipe
(Use an Nr 2 sized Pot which serves 4-6)
Ingredients
3 Onions
250g Bacon (chopped up)
1Kg Button or Brown Mushrooms
2 Cloves Garlic - crushed or finely grated
250ml Hot Beef Stock
750ml Rice - cooked
750g Biltong sliced
100g ParmigianoReggiano - finely grated (not the powder you buy in the store please but freshly grated from a wedge of beautiful real cheese!)
Few sprigs of thyme - leaves picked off the stalks
200g Cheddar Cheese
25g Butter
Build your fire and allow the coals to become medium hot
Preheat your potjie over the coals
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 half of the parmigianoreggiano cheese and then add the cheddar cheese in one layer on top.
Cover with the lid and allow standing for 5-1Ominutes 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 flavours 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.
Sprinkle over the rest of the grated parmigianoreggiano cheese and serve with salads and freshly baked pot bread.