Potjie No: 1 and 3
Serves: 4
Cooking Time: 1.5 hours
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Ingredients
2 medium perlemoen
30 ml cooking oil or 15 ml butter and 15 ml cooking oil
4 rashers bacon, rind removed and coarsely chopped
1 large onion, thinly sliced
1 clove garlic, crushed
250 ml dry white wine
15 ml lemon juice
30 ml chopped fresh parsley or 10 ml dried 5 ml salt
White pepper to taste
Pinch of grated nutmeg
1 bay or lemon leaf
Method
Cut perlemoen across in 5 mm thick slices.
Pound lightly with a mallet and halve slices.
Fry perlemoen lightly in heated oil or butter and oil in large potjie.
Add bacon and fry until crisp.
Add onion and garlic and sauté until onion is transparent.
Heat wine and lemon juice in smaller potjie and add to the perlemoen with the remaining ingredients.
Cover with lid and simmer slowly until perlemoen is tender, about 1.5 hours.
Sprinkle extra parsley over to garnish.
Serve with rice.
