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CHICKEN
AND CREAM OF ASPARAGUS POTJIE
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16-20 chicken drumsticks and thighs
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50 ml cooking oil (or olive oil)
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50 ml brandy
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1 tbls chopped garlic
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250 grams bacon, chopped
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2 onions, sliced into thin rings
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3 stalks celery, cut into chunks
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15 small new potatoes, whole and unpeeled
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250 grams fusilli pasta
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1 red pepper and yellow pepper, sliced into strips
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250 gram whole button mushrooms
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1 cup grated cheddar cheese
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salt and pepper
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1 can asparagus pieces liquid reserved
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250 ml cream
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750 ml water or white wine
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1 packet cream of mushroom soup
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1 packet instant cheese sauce
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2 tbls aromat spice
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2 tbls mixed herbs
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1 tbls garlic salt or onion salt
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Clean the inside of the Potjie thoroughly
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Rub the inside with a couple of gloves of garlic
(if you don't like garlic don't do it then!)
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Make a fire of charcoal, briquettes or wood (a
gas fire may be used but does little for the ambiance!)
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Heat the oil in the pot
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Fry the chicken pieces, a few at a time, until
golden brown
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Add the garlic and brandy and heat for 5 minutes,
stirring frequently
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Sprinkle the chopped bacon over the chicken followed
by the onions and celery
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Layer potatoes on top of the celery followed by
the pasta
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Place the mushrooms on top of the pasta and add
the peppers
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Sprinkle with cheese
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Mix the sauce and pour over the ingredients in
the pot
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Cover and simmer slowly for approximately 60-75
minutes over medium coals (heat)
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Do not stir, mix everything just before serving
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Serve with a mixed salad
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Serves 8-10 people
Home.....Terug
DO NOT STIR THE POTJIE WHILE COOKING!
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