CREAMY POTATO AND CHAKALAKA BAKE
Ek was nooit gek oor chakalaka, maar dit het gisteraand my opinie verander. Saam met eenvoudige stowe beesvleis in uie en tamatie en ‘n botterskorsie was dit ‘n heerlike maaltyd. Dit gaan perfekte bykos met braaivleis wees!
- 800 g AL3 VALOR potatoes
- 5 ml (1 teaspoon) medium curry powder
- 45 ml (3 tablespoons) flat leaf parsley, chopped
- 2 spring onions, chopped
- salt and freshly ground black pepper
- 400 g can Rhodes Chakalaka Mild and Spicy
- 250 ml (1 cup) cream
Peel the potatoes and cut into even sized slices. Rinse.
Place the potato slices into a bowl and add the curry powder, parsley, spring onions, salt and pepper and toss well to mix.
Pour the Rhodes Chakalaka Mild and Spicy into the bottom of a casserole dish of approx 2 liter content.
Arrange the potato slices on top of the Rhodes Chakalaka.
Pour the cream over the potatoes.
Bake the potato bake in an oven preheated to 180˚C for 45 minutes or until the cream has thickened and the potatoes are tender.
Serve hot.
Stowe vleis:
Hierdie was so 750 g chuck, maar enige pakkie gemerk “beef stew meat” sal werk. Eenvoudig uie gebraai in stoompot en dan die vleis stukke gesny en blikkie gekapte tamaties bygesit en gestoom tot sag. Ek het sommer Ina Paarman se Lemon and Herb en Rosemary and Garlic gemeng en bygesit vir sout en geur.
Recipe and photo: Elsabie Templeton
