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Biltong Avo Potjie with Avo Roosterkoek

  • Prep: 25 minutes
  • Cook: 40 minutes
  • Ready in: 65 minutes
  • Serves 6

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Recipe

FOR THE POTJIE
  • Avocado or olive oil, for frying
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 125 ml (½ cup) Peppadews, chopped
  • 180 ml (¾ cup) sherry
  • 700 g biltong (without fat), thinly sliced
  • 1 L (4 cups) cream
  • Salt and pepper
  • 1 avocado, chopped
  • Juice of 1 lemon
  FOR THE AVO ROOSTERKOEK
  • 750 ml (3 cups) self-raising flour + extra
  • 5 ml (1 tsp) salt
  • 15 ml (1 tbsp) sugar
  • 180 ml (¾ cup) lukewarm water
  • 30 ml (2 tbsp) mashed avo

Description

  1. For the potjie, heat a splash of oil in a small potjie over medium hot coals and sauté the onion for about 5 minutes or until golden.
  2. Add the garlic and Peppadews and fry for 1 minute. Add the sherry and cook, stirring, until most of the liquid has evaporated.
  3. Add the biltong and cream, reserving 125 ml (½ cup) and cook for about 15 minutes or until sauce has thickened slightly. Season with salt and pepper. Take off the heat.
  4. Remove 250 ml (1 cup) of the potjie and blitz until smooth. Stir through the potjie.
  5. Blitz ½ of the avocado, 30 ml (2 tbsp) lemon juice and reserved 125 ml (½ cup) cream until smooth. Season with salt and pepper. Swirl through the potjie. Top with remaining avo.
  6. Meanwhile, for the roosterkoek, combine the flour, salt and sugar and make a well in the centre. Stir in the water and avo until it comes together. Turn out onto a surface dusted with extra flour and knead until smooth (don’t overwork the dough). Divide into 6 balls and flatten each to 1.5 cm thickness.
  7. Place into a closed hinged grid and cook over medium hot coals for about 15 minutes, turning often, until slightly charred and cooked. Serve with the potjie.
  Tip: Blitz leftover potjie and chill in the fridge to use as a pâté.