Mango Orange Smoked Kassler Steaks with Seared Pineapple.20 February 2019
Toad in the Hole7 March 2019
Sundried Tomato, Feta & Olive no-knead
You just can’t beat freshly baked homemade bread! Hands down one of my favourites.
3 cups flour
1 tsp salt
2 tsp instant yeast
1 & 1/2 cups lukewarm water
1/2 cup pitted and chopped black olives
1/3 cup chopped sundried tomatoes
1/2 cup crumbled feta (plain, peppered or Mediterranean)
Sundried Tomato, Feta & Olive no-knead Pot Bread – Method
- In a bowl mix the flour, salt, yeast and water together.
- Fold in the remainder of the ingredients into the dough.
- Cover the bowl with cling wrap or a damp cloth and leave it somewhere nice and warm to rise for at least 4 hours or until doubled in size.
Pack 13 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going. We used the no 10 Best Duty flat bottom pot which nestles nicely into the PotjieKing.
- Dust the inside of your potjie pot, and the underside of the lid, with flour.
- Transfer the dough into your potjie pot by tipping the bowl and gently using a spoon to guide the dough out. Shape it so that it’s round-ish. Don’t worry it’ll be a bit sticky.
- Cover the potjie pot with the lid.
- Space 9 briquettes on top of the potjie pot and spread the remaining 4 evenly around the coal grid inside of the PotjieKing.
- Do not place the braai grid on the PotjieKing but rather let the potjie pot nestle inside the PotjieKing.
- Bake for approximately 45 minutes but maybe start checking it around 30 minutes in.
- Use a metal skewer or knife and poke through the centre of the bread. If it comes out clean then it’s ready.
PotjieKing – Feeding Adventure Since 2008