During my formative years of high school, my father expected me to start taking over part of the braai duties, like making the fire. As I progressed in my braai career, I was later even allowed to turn the grid, on his instruction from a chair of course. At that time my mother also started teaching me a few kitchen fundamentals, like how to make a lasagne. During this era of my life, one of our family’s favourite restaurants served a pasta that I absolutely loved. So much so that at that young and inexperienced age I embarked on a research and development project to recreate that dish at home. It so happens that you can prepare this meal extremely successfully in a classic three-legged potjie on the fire. Truth be told, it’s even better this way.
WHAT YOU NEED (feeds 4–6)
- 500 g pasta
- 1 tot olive oil
- 1 tot butter
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 1 packet bacon (250 g, chopped)
- 1 punnet mushrooms (250 g)
- 4 chicken breast fillets
- salt and pepper
- 1 cup cream
- fresh green herbs (chopped, optional for serving)
- lemon wedges (to serve, optional)
WHAT TO DO
- Place your classic potjie on the fire and boil the pasta in salted water until 80% done. The trick here is to not boil it all the way, as we’re going to add it back to the meal later for a second round of cooking. Drain the partly cooked pasta from the pot and preserve some of the liquid in a cup.
- Put the potjie back on the fire and add the oil, butter and chopped onion. Sauté the onion for a few minutes until it starts to get a nice colour.
- Now add the chopped garlic, chopped bacon and mushrooms to the pot. Depending on the size of the mushrooms and how much you like to make extra work for yourself, you can either chop or not chop them. Stir-fry until the bacon and mushrooms are cooked.
- While the bacon and mushrooms are cooking, scrape some coals from the fire and braai the 4 chicken breast fillets. You can season them with normal salt and pepper or your favourite braai spice. Chicken breast fillets take about 6 to 10 minutes to braai, so this meal is going to come together very nicely at the end!
- Back to the pot: Once you are happy with the bacon and mushrooms, add all of the 80% cooked pasta from step 1 back to the pot and add the cream to it. Stir through paying specific attention to the fact that the pot should not run dry and burn. If at any stage the pot looks a bit dry, add some or all of the pasta water you preserved in step 1 or consider impact players like butter and olive oil.
- Once the chicken breasts are braaied, remove them from the fire and artfully slice them diagonally into strips. Now mix the chicken breast strips into the pasta.
If you’re so inclined and attuned to the finer details, the meal can be finished with a drizzle of high-quality South African olive oil, fresh herbs and a squeeze of lemon juice.
While on holiday in Mauritius a few years ago, my brother-in-law and I used to skip the tourist traps and head to the eateries the locals favoured to eat some proper traditional Mauritian curry called cari poule. Although authentic Mauritian curry powder isn’t readily available in South Africa (or anywhere else but Mauritius for that matter), you can substitute it with any mild curry powder with added fennel and cardamom. Best practice is to marinate the chicken for a few hours before you start, or even overnight.
WHAT YOU NEED (serves 6)
For the marinade:
- 4 cloves garlic (crushed or chopped)
- 1 tot fresh ginger (crushed or chopped)
- 1 tot fresh thyme leaves (finely chopped)
- 1 tot fresh parsley (stems included, finely chopped)
- 2 tots medium curry powder
- 1/2 tot ground fennel (just grind or pound fennel seeds)
- 4 cardamom pods
- 2 bay leaves
- 2 tots vegetable oil
- 1/2 cup water
For the rest of the curry:
- 2 kg chicken pieces (bone in, remove skin from some of the chicken pieces or the meal will be very fatty)
- 1 tot vegetable oil
- 2 onions (chopped)
- 2 tins chopped tomatoes
- 2 tsp salt
- 1 tsp black pepper
- fresh coriander leaves (to serve)
WHAT TO DO
- Mix all the ingredients for the marinade together in a large marinating bowl, then add the raw chicken pieces and toss to coat on all sides. Cover and let them marinate in the fridge for a few hours, or preferably overnight.
- Heat the oil in a potjie and fry the onions until they are soft.
- Take the chicken pieces out of the marinade and add them to the potjie. Fry until the chicken starts to get a golden colour (don’t add the rest of the marinade that is left in the bowl just yet). You don’t need to cook the chicken completely; at this point you just want to give it some colour.
- Now add the rest of the marinade and simmer over low heat for about 10 minutes.
- Add the chopped tomatoes, salt and pepper. Bring to the boil and then simmer for 1 hour, until the chicken is tender and would start to ‘fall from the bone’ if you manhandled it. So work carefully, or it will actually fall off the bone. Now remove the lid and let the potjie simmer until the sauce has reduced to your liking.
- Take the potjie off the fire and serve with white rice, topped with fresh coriander leaves – just tear them off the stalk or chop the whole lot up if you prefer.
In my experience, you’ll enjoy this curry best with a view of the sea and a side of white rum and coke. Then round it off with an afternoon nap in the shade of a tree.
From my personal experience, this classic French dish is even better cooked in a potjie on a fire, using South African wine. The rule of thumb when cooking with wine is that you should use wine of the same quality that you drink. This doesn’t necessarily mean you have to open a new great bottle of wine especially to make this potjie. It just means that if you had a braai dinner party and are left with some half-finished bottles of wine, this is exactly the meal you should cook on one of the days thereafter. You need one bottle of red wine in total, which can be a blend of more than one wine as long as they are all of a decent standard.
WHAT YOU NEED (serves 6 hungry guests)
- 2 tots oil (or butter)
- about 20 small pickling onions (peeled and whole)
- 1 carrot (chopped)
- parsley equal in volume to the carrot (chopped)
- 4 sprigs fresh thyme
- 1 packet smoked streaky bacon
- 1 packet whole button mushrooms (about 250 g)
- 2,5 kg chicken pieces (any mixture of thighs, drumsticks, breasts)
- 1 tot cake flour
- 1 bottle red wine
- 1 tot tomato paste
- 2 tsp salt
- 2 tsp black pepper (coarse, freshly ground)
- 1 tot parsley (chopped)
WHAT TO DO
- If your chicken pieces have skin on them, pull off all the skin that is easy to remove, for example on the thighs and breasts. Leave the skin on the difficult ones like drumsticks; it’s definitely not worth the effort to get it off them.
- Put your potjie over medium coals and add the oil or butter. As soon as there is heat, add the whole onions, carrot, parsley, thyme, bacon and mushrooms. Fry until the bacon starts to turn golden brown.
- Add the chicken pieces and fry for a few minutes until they brown slightly.
- Sprinkle the flour over everything, and stir to coat all of the chicken pieces.
- Next add the red wine and the tomato paste, and stir well. Put the lid on the pot, and simmer for about 60 minutes until tender. Now remove the lid and let the sauce reduce until you are happy with the consistency.
- Season to taste with salt and pepper and stir well. Take off the fire, add the chopped parsley and serve with cooked white rice.
Just to confirm, in case you were in any doubt, you serve this meal with red wine.
In my ondervinding word die? beroemde en klassieke Franse dis die beste berei in ‘n potjie op ‘n vuur met Suid-Afrikaanse wyn. Wanneer jy wyn in jou kos gebruik, behoort dit van dieselfde gehalte te wees as wyn wat jy sal drink. Dit beteken natuurlik nie dat jy ‘n goeie bottel wyn spesiaal vir die? resep hoef oop te maak nie. As jy mense met ‘n braai onthaal het en daar is ‘n paar halfgedrinkte bottels wyn oor, is di?t die dis wat jy moet maak. Jy het altesame een bottel se rooiwyn nodig, maar dit kan ‘n mengsel wees solank alles van billike gehalte is.
The English version of this exact recipe is available here.
WAT JY NODIG HET (vir 6 honger gaste)
- 2 sopies olie of botter
- omtrent 20 klein uitjies (soos wat jy sou inle?; afgeskil en heel)
- 1 wortel (opgekap)
- pietersielie (fyngekap, dieselfde volume as die opgekapte wortel)
- 4 takkies vars tiemie
- 1 pakkie gerookte streepspek
- 1 pakkie heel knopie- sampioene (omtrent 250 g)
- 2,5 kg hoenderstukke (enige mengsel van dytjies, boudjies en borsies)
- 1 sopie koekmeel
- 1 bottel rooiwyn
- 1 sopie tamatiepasta
- 2 teelepels sout
- 2 teelepels swartpeper (grof, varsgemaal)
- 1 sopie pietersielie (fyngekap)
- As jou hoenderstukke vel aan het, trek dit af in die geval van stukke waar dit maklik is om te doen, soos dytjies en borsies. Los maar die vel aan moeilike stukke soos boudjies.
- Sit jou pot op medium hitte en voeg die olie en botter by. Sodra daar hitte is, voeg jy die uie, wortels, pietersielie, tiemie, spek en sampioene by. Braai oor medium hitte totdat die spek goudbruin begin raak.
- Voeg die hoenderstukke by en braai vir ‘n paar minute tot effens bruin.
- Strooi die meel oor alles en roer om die hoenderstukke daarmee te bedek.
- Voeg die rooiwyn en tamatiepasta by en roer deeglik. Sit die pot se deksel op en laat prut vir 60 minute tot sag. Haal die deksel af en laat ‘n bietjie van die vog uit die sous verder afkook.
- Voeg sout en peper by na smaak. Haal van die hitte af, voeg die pietersielie by en bedien met gekookte wit rys.
Net om te bevestig, indien jy dalk wonder, jy bedien die gereg saam met rooiwyn.
Catering and kitchen shops sell a type of fireproof steel pan that is perfect for the preparation of this dish, so perfect in fact that this pan is widely referred to as a ‘paella pan’. Paella actually means ‘pan’ and this is where the name of the dish comes from. Failing that, any normal cast iron pot also does the job.
What you need (feeds 8 great people)
Please note that as with most dishes cooked on a braai, paella ingredients are not exact. Take these ingredients as a guideline.
- 8 chicken pieces (thighs and/or drumsticks)
- 2 kg shellfish (in the shell – like black mussels and prawns. If you’re using just meat without shells, 1 kg is sufficient)
- 500 g fresh fish fillets (cut into blocks)
- 250 g spicy cured sausages (sliced or chopped – like chorizo or pepperoni)
- 2 tots olive oil
- 1 onion (chopped)
- 2 peppers (chopped – green, red or yellow)
- 2 cups rice (uncooked)
- 2 garlic cloves (crushed or chopped)
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp chilli powder
- 4 tomatoes (chopped)
- 3 cups fish, chicken or vegetable stock (3 cups is 750 ml which is also the size of a wine bottle)
- 1/2 cup black olives (pitted)
- 250 g peas (they come in frozen packets of this size)
- 1 cup white wine
- 1 tot parsley (chopped)
- salt and pepper
- lemon wedges
What to do
- In a large pan on the fire, fry the onions and peppers in the oil for 3 minutes. Your coals should be just hot enough to actually fry the onion. As the steel of the pan is much thinner than a cast iron pot, it will be a bit more sensitive to heat.
- Add the rice and mix well. All the rice should be thinly coated with oil. If this is not the case, add a bit more oil. Fry the rice for a few minutes until it turns pale golden in colour. Now add the garlic, paprika, turmeric, chilli powder and chopped tomatoes and stir fry for another 2 minutes.
- Add the stock and cover the pan with a lid or with tinfoil. The rice should now cook until soft, which will take about 35 minutes in total.
- Slightly reduce the heat under the pan by scraping away some coals. You are allowed to lift the lid now and again to stir the rice, and to monitor that it is not burning. Should everything seem a bit quiet, scrape a few extra coals back under the pan.
- After 20 of those 35 minutes, add the seafood, spicy sausage, olives and peas to the pan. Stir it in and cover the pan again. The seafood will cook in these last 15 minutes. Monitor your liquid level and add the wine if the pan becomes dry. If the wine is in and the pan still dry, start adding small amounts of water. On the side, and timing it to be ready with the rest of the dish, braai the chicken pieces in a grid over coals. This will take about 20–25 minutes.
- When the rice is soft, sample the dish and add salt and pepper to taste.
- Arrange the chicken pieces on top, garnish with parsley and lemon wedges, and serve immediately.
Recipe & photo copyright: JanBraai
The thing to do with chicken breasts is braai them and make chicken burgers. You obviously need the breasts to be skinned and deboned; these are also known as chicken breast fillets. The typical chicken breast fillet is a bit lopsided with a bulky part and a thin point, so put the breast fillet on a chopping board and give it a few gentle whacks on the thick part with a meat tenderising mallet before the braai. This will make it uniform in thickness, which makes for easier braaing and will soften the meat for biting through when it’s on the burger. If you hit it too much, it will disintegrate, and you will be left with chicken mince. You don’t want that so do be gentle with the mallet. This is stating the obvious, but a chicken burger contains meat, salad, dairy and starch, so it really is a balanced meal all on its own.
What you need (per burger)
- 1 chicken breast
- salt and pepper (or braai salt)
- olive oil
- 1 hamburger roll
- 2 slices of tomato
- 1 lettuce leaf
- peri-peri sauce
What to do
- Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite.
- Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil into the bowl with them and toss the fillets around until all are coated.
- Braai the meat for about 6–10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
- Assemble the burger: Buttered roll, chicken breast, cheese, peri-peri sauce, mayonnaise, tomato and lettuce leaf. When assembling burgers I always like to place the cheese right next to the patty so that the heat of the meat can melt the cheese.
How to make potato wedges (as seen on photo with burger)
Parboil potatoes in salted water until just soft, but not too soft: a fork should just be able to go in – this will take about 20 minutes. Drain very well, i.e. get all the water off. Cut into wedges, toss around in olive oil, and generously sprinkle the wedges with coarse sea salt. Bake in an oven pre-heated to 200C until brown and crispy – this will take about 25 minutes. Serve with your chicken burgers.
Recipe & photo copyright: JanBraai
We live in a time where it is so easy to buy a microwave meal, processed foods or a whole roast chicken, and that’s probably why most people never learn the basics of preparing whole foods. To live a more healthy and organic life does not necessarily need to be more expensive or take much longer, you just need to put in the effort. With a little patience and practice, you can master butterflying a chicken in 10 minutes.
The great thing about a whole chicken is that it is much cheaper than buying breasts or drumsticks separately, and you can always use what’s left over for lunch the next day. All you need is a sharp pair of scissors – I always have a sharp pointed pair of scissors handy in the kitchen because they are great for cleaning prawns as well, and more versatile than normal scissors. If the raw chicken makes you squeal, use gloves for this exercise.
- Remove the neck from the body and trim away any fat along the cavity.
- Removing the Backbone
Turn the chicken upside down so that the back is facing up and the drumsticks point towards you, and then use the scissors to cut along the backbone on both sides. Remove the backbone completely.
- Remove any access fat found in and around the carcass.
- To clean simply rinse thoroughly under running water.
- Put the chicken down skin-side-up and point the wings towards the legs.
That’s it! Now just spice it however you prefer and pop it on medium coals for 40-50 minutes. Voila
The use of peri-peri chillies and sauces filtered into South Africa from our Portuguese-speaking neighbouring countries Mozambique and Angola. The peri-peri (also called African Bird’s Eye or Piri-Piri) chilli is a member of the capsicum family of chillies. Compared to the average chilli it’s quite small and very hot. If you can’t get hold of it, use any small and potent chilli. But best is to get yourself a plant and cultivate them at home; they grow quite easily in most parts of South Africa.
In real braai life you will use peri-peri sauce often. It goes particularly well with braaied steak, chicken, fish and prawns. Due to the combination of ingredients it will easily last for weeks inside your fridge and the flavour gets even better after standing for a few days. I suggest you make it in large quantities.
What you need
- 8 cloves garlic (finely chopped)
- ½ cup oil
- ½ cup grape vinegar (red or white)
- ½ cup lemon juice
- ½ cup water
- 1 tot paprika powder
- 1 tot chilli powder
- 1 tot salt
- a few small hot chillies (peri-peri/African Bird’s Eye – chopped)
What to do
- Finely chop the garlic and throw this into a glass bottle or jar with the oil, vinegar, lemon juice, water, paprika powder, chilli powder and salt. Shake well until the ingredients are mixed and all the salt dissolved.
- Now taste the sauce and if you want it hotter, add one or more finely chopped chillies to the sauce and shake. You can add as many chillies as you wish and if, like me, you like quite a lot of burn then it might be wise to mix two batches, one with fewer chillies.
- Do not touch your eyes or any other sensitive parts of your body while you are making this sauce as the traces of chilli juice left on your hands will burn those sensitive parts. Go and wash your hands to get the chilli juices off them, and then still be careful.
- The sauce can be used immediately but will improve with age and last in your fridge for weeks. You will use the sauce as a marinade, basting sauce or normal dipping sauce on braaied food.
My friend Seth Rotherham is many things including editor of 2Oceansvibe.com, DJ on 2Ocensvibe Radio, owner of 2Oceansvibe media and GQ’s best dressed man in 2010. Then there is also the Butlers pizza named after him (The Rotherham). But none of this really makes him a real man as defined by people living in Bellville, De Aar, Bloemfontein or Pretoria. That changes today, with the official launch of the Rotherhamburger. Seth hosted me for a braai at the 2Oceansvibe Radio studios this morning for what was my final braai in Cape Town before leaving to the next stop of the Braai4Heritage tour, the wine capital Stellenbosch. At the braai this morning I launched “The Rotherhamburger, inspired by Seth Rotherham”. The Rotherhamburger is a decadent chicken burger topped with feta, bacon, mozerella and salami.
The Rotherhamburger by Jan Braai, inspired by Seth Rotherham, as pictured at its launch in Cape Town by Jan & Seth.
Ingredients (makes 4)
- 4 chicken breasts
- 4 hamburger rolls
- 8 slices salami
- 8 slices bacon
- 8 slices mozzarella cheese
- crumbled feta feta cheese
- Light the fire.
- Spice the chicken breasts with your favourite chicken spice.
- When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
- Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).
- If you use good quality salami and bacon it will make the burger taste even better.
- Chicken breasts dry out easily when overcooked.
There might be better places than Mozambique to get quality Peri-Peri sauce, but them I am not aware of them. Mozambique is of course pretty far when you happen to be touring Europe and want a braaied Prego Steak Roll. This is what I did:
Everything you need for Peri Peri sauce. (Not all the garlic, just two cloves).
- 1 Red Bell Pepper (Some recipes call for paprika powder. Paprika is another name for what we call Red Pepper, so I used a fresh one).
- 2 Chilies (read “other comments” below)
- 2 Large cloves of garlic
- 1 Lemon
- Olive Oil
- Chop the pepper, chillies and garlic into a bowl and squeeze the juice of the lemon onto it.
- Use a food processor or hand held blender and puree the above.
- Add oil and mix with a spoon.
- Take care when visiting the bathroom after chopping chilies.
- “Two chillies” is a relative concept. After you put the hand held blender to the mixture, and all the pips are chopped and blended into the sauce, it gives the burn you are looking for. If it’s not enough, add another chili.
- When squeezing out the juice of the lemon, make sure the pips don’t join the party.
- You can add as much oil as you wish. Sunflower oil will also work.
- This sauce will also go very well with braaied Chicken, and with braaied white Fish.
- Marinade the steaks in some of the sauce. Heat the rest of the sauce before adding it to your braaied steak and roll.
- The sauce is even better the next day.
All burgers are not created equal. There will be no long introduction story for the braaied Chicken, Feta and Sundried Tomato burger patty. The recipe speaks for itself. This is a development of a recipe published by journalist Lise Beyers a while ago.
The deluxe version of a chicken burger. You get the picture.
Ingredients (for four patties)
- 4 Chiken Breasts
- 2 Feta Wheels
- 1 pack (200g-250g) Sundried Tomatoes
- Olive Oil
- Salt & Pepper
- If you like herbs, herbs.
- Cut Chicken breasts, Feta and Sundied Tomatoes into pieces.
- Mix the above and Olive Oil, Salt, Pepper, Herbs in a bowl.
- Divide mixture into four, and make four patties.
- Place foil in a grid, and wet the foil on four places with olive oil. Place the patties on these four spots, and start to braai. Risk of burning is minimal due to the foil, so heat is not your enemy.
- Place another sheet of foil on top, close the grid, and turn. Continue braaing until the patties are set, and then remove the foil from both sides, when each respective sheet is on top.
- Braai until the chicken is done, and serve on buttered prego rolls.
Posted by Tweens
This makes the chicken super soft when cooked. Lekker!
- Plain yogurt
- Chicken Tikka Paste
- Lemon Juice
- Mrs Balls Chutney
- Salt to taste
- Mix all toghether – let chicken marinade and cook in it
Posted by Jack
Hierdie marinade kan jy op meer as 1 soort vleis gebruik
- 125ml tamatie blatjang
- 125ml worcester sous
- 1 teelepel knoffel pepper na smaak
- ‘n knippie Italian herbs
- 3 teelepels olyf olie
- 125ml gerasperde uie
- Meng alles saam
- Laat jou vleis oornag in die konkoksie.
Posted by Citrum Khumalo
- 10 Chicken thighs deboned
- 2 fresh lemons
- 80g piquant peppers
- 30g chillies chopped
- 3 tbsp chopped coriander
- ½ onion chopped
- 100g piquant peppers
- 30g mustard
- 60ml lemon juice
- 1 bunch coriander
- 300ml olive oil
- ½ bunch spring onion chopped
- 2 pkt baby spinach blanched and cut into chiffonade
- 250g carrots cut into julienne
- 100g lentils soaked in water for 30 minutes
- 1 red pepper sliced into julienne
- 1 onion thinly sliced
- 250g creamy blue cheese
- 80g piquant peppers
- 1 bunch fresh parsley chopped
- 1 bunch spring onion chopped
- 1 bunch fresh coriander shredded
- 50 ml oil
- 1kg sweet potatoes sliced thinly
- 50ml olive oil 3tbsp chopped coriander
- 200g ripe tomatoes blanched peeled and cut into brunoise
- 50ml oil
- ½ bunch coriander
1. flatten chicken thighs rub with salt and squeeze two lemon juice to the chicken, rub with chopped chillies, piquant peppers and a bit of chopped coriander let sit on the side for 15miutes
2. In a mixing bowl mix all the marinade ingredients together until well blended then add the seasoned chicken to the marinade leave to marinade over night or just for over an hour
3. In a skillet heat oil sauté onions until soft, add carrots and peppers continue cooking for 2 minutes then add spinach and all the other ingredients except cheese cook for 7 minutes and remove off the heat crumble and add cheese to the spinach mix until well combined.
4. Spoon on the marinated chicken fold and wrap with bacon
5. Braai on medium heat for 20 minutes then wrap with foil return to the braai then continue cooking for another 10 minutes
6. Brush sweet potatoes with coriander, salt and pepper braai for about 5 minutes
7. Combine chopped tomatoes and coriander with olive oil for salsa
8. Serve chicken with sweet potatoes and accompanying meat and vegetables of your choice
Posted by Annaline de Bruyn van Barberton
Maak soveeel hoendervlerkies as wat nodig is skoon en vryf droog.
Knip die vlerkpuntjies af. Vryf in met ‘n droë marinade van paprika borrie.
Braai stadig oor koel kole tot bros buite en sag binne. Geniet die voorgereg!
Posted by Unknown
5 Hoender borsies
Sny hoender in blokkies
Besprinkel met suurlemoensap en hoenderspeserye. Draai elke blokkie toe in ‘n repie speil
Ryg oor stokkies. So ongeveer 6 stukkies per stokkie
Braai stadig tot gaar.
“Nota: Hierdie is ‘n groot gunsteling onder kinders
Posted by Lindi Marais
2 Koppies Coke
Sout & Peper
Plaas hoenderstukke met water en hoenderekstrak in ‘n braaipan en kook tot die vleis gaar is en water weggekook het.
Gooi 2 koppies coke by en kook/braai die hoender daarin tot dit lekker taai is.
Voeg sout en peper by.
Posted by Shaun
- 1 kg hoenderstukke goed opgekap
- 500g skulp noodles
- 250g spek
- 1 bottel Sauvignon Blanc
- 500g wit sampioene
- 1 All Gold Mushroom pasta sous
- 1 pakkie hoender noodle sop
- 2 250ml room
- 2 uie
- Olyf olie
- Die pot is n wenner van vele kompetisies en defnitief die moeite werd om te probeer.
- Braai die uie in die olyf olie, tot lekker bruin en sag, voeg die hoender by en laat die pot stadig prut vir 20min.
- Kook die noodles gaar binnenshuis en voeg die spek by die hoender en prut vir n ekstra 10 min.
- Voeg dan die gesnyde sampioene by en laat dit 10 min toe om te kook.
- Oplaas voeg die gekookte pasta en die sop (gemeng in 50ml water), die pasta sous, die room en sout en peper na smaak en laat die pot toe om 20 min te prut.
Bedien met n goeie Chenin Blanc.
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