Ingredients
3 Onions
250g Bacon (chopped up)
1Kg Button or Brown Mushrooms
1 Clove Garlic - crushed
250ml Hot Beef Stock
250ml cream
750ml Rice - cooked750g Biltong sliced
Few sprigs of thyme - leaves picked off the stalks
250g Cheddar Cheese
25g Butter
Method
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 thymeAdd the cooked rice and the sliced biltong in layers - a layer of rice, a layer of biltong until all used upAdd 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 burnWhen 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.
Serve with salads and pot bread.
Comments