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Beer, Bacon & Cheese Potjie Bread
Impress your family & friends with this super easy and mouthwatering crowd pleaser.
4 1/2 cups all-purpose flour
1/4 cup white sugar
1 1/2 tbsp baking powder
1 tsp salt
1 1/2 cup cheese (grated)
250g streaky bacon (cooked & chopped into small pieces)
550ml beer of your choice
4 tbsp butter (melted)
Beer, Bacon & Cheese Potjie Bread – Method
Pack 16 briquettes onto the coal grid inside your PotjieKing. Place a couple of firelighters in the bottom section and get that going. We used a size 10 flat-bottomed potjie pot. If you have a bigger (or smaller) potjie pot then scale the quantities of the ingredient and adjust the cooking time.
- Mix the flour, sugar, baking powder and salt together in a mixing bowl.
- Add the bacon and cheese and stir until evenly mixed.
- Pour in the beer and stir until properly combined. The dough will be fairly moist.
- Spray the inside of a no 10 flat-bottomed potjie pot with spray and cook.
- Line the potjie pot with baking paper.
- Pour 1/2 of the melted butter on to the baking paper then spoon the dough into the potjie pot.
- Drizzle the remaining butter over the top of the dough.
- Put the lid on to the potjie pot.
- Take 7 – 8 briquettes out of the PotjieKing and place them evenly around the lid of the potjie pot.
- Spread the remaining briquettes evenly on the coal grid inside the PotjieKing.
- Place the PotjieKing braai grid on to the PotjieKing and set the potjie pot on top.
- Bake for 50 – 60 minutes. Gently lift the edge of the lid and poke a skewer into the bread. If it comes out clean then its ready!
- Remove the remaining bits of briquettes off of the lid and blow the ash off before removing the lid.
- Take the bread out of the potjie pot and allow to cool on a cooling rack.
If it’s a cold and windy day then add a couple extra briquettes and also remember to turn the potjie pot around every now and again so that it isn’t only the one side that is exposed to the cold wind.