26 Jul Montagu bunny chow potjie with almond potbrood and caramel malva pudding

Posted at 09:00h in Beef, Courses, Dessert, Mains, Recipes, Side dishes & Salads by

Montagu bunny chow potjie with almond potbrood and caramel malva pudding
Montagu bunny chow potjie with almond potbrood and caramel malva pudding
Print Recipe
Servings Prep Time
8-10 people 30 minutes
Cook Time
2-3 hours
Servings Prep Time
8-10 people 30 minutes
Cook Time
2-3 hours
Montagu bunny chow potjie with almond potbrood and caramel malva pudding
Montagu bunny chow potjie with almond potbrood and caramel malva pudding
Print Recipe
Servings Prep Time
8-10 people 30 minutes
Cook Time
2-3 hours
Servings Prep Time
8-10 people 30 minutes
Cook Time
2-3 hours
Ingredients
Bunny chow potjie
  • 3 kg beef shin, cut into 1cm discs – ask your butcher
  • Willow Creek coriander flavoured olive oil
  • 4 Onions, peeled and sliced
  • 6 garlic cloves, peeled and chopped
  • 8 cm piece ginger, peeled and grated
  • 45 ml good quality curry paste or powder
  • 15 ml turmeric
  • 2 liter Prepared beef or chicken stock
  • 2 tins chopped and peeled tomatoes
  • 45 ml apricot jam
  • 250 g Montagu yellow cling peaches
  • 500 ml double cream plain yogurt
  • Salt and pepper to taste
  • Montagu bunny chow peanuts to serve
Almond potbrood
  • 1 kg white bread flour
  • 200 g Montagu almond flour
  • 45 ml brown sugar
  • 15 ml salt
  • 10 g (1 sachet) instant yeast
  • 750 ml lukewarm water
Malva pudding
  • 2 cups treacle brown sugar
  • 5 eggs
  • 60 ml apricot jam
  • 15 ml vinegar
  • 15 ml Bicarbonate of soda
  • 100 g Butter
  • 1 cup milk
  • 600 ml cake flour
  • 5 ml salt
  • 100 g Montagu hazelnuts
  • 2 packets Montagu Rooibos fruit cubes Montagu Rooibos fruit cubes
Sauce/custard
  • 1 cup milk
  • 1 cup cream
  • 1 cup Butter
  • 1 cup sugar
  • 1 cup water
  • 15 ml vanilla extract
  • 60 ml golden syrup
  • 30 ml vanilla custard powder mixed with a splash of water
Instructions
Bunny chow potjie
  1. Once your potjie is nice and hot on the fire, fry the beef shin on both sides in the olive oil and remove from the pot.
  2. Add some more olive oil and fry the onions, garlic and ginger until cooked and lightly browned.
  3. Add the curry and turmeric and fry until fragrant.
  4. Add the stock, tomatoes, jam and peaches and bring to a boil. Cook until the meat is soft.
  5. Add the yogurt and season to taste. Cook for 5 minutes or until the sauce has thickened.
  6. Serve with the potbrood, some bunny chow peanuts and the malva pudding for dessert.
Almond Potbrood
  1. Place the dry ingredients in a bowl or stand mixer with a kneading attachment.
  2. Add the water and knead the dough for 8-10 minutes until smooth.
  3. Divide the dough into 12-16 balls and place into a potjie next to each other. Leave to proof.
  4. Place on top of medium coals and cover with a lid. You can also add some more coals on top of the lid.
  5. Bake for 30-40 minutes or until cooked.
Malva pudding
  1. Place the sugar, eggs, jam, vinegar and bicarb in a bowl and whisk with an electric mixer until thick and frothy.
  2. Heat the butter and milk together in a saucepan and cool slightly.
  3. Add the flour and salt to the egg mixture and mix through.
  4. Add the cooled milk mixture and whisk through.
  5. Add the hazelnuts and fruit cubes and pour the batter in a potjie.
  6. Place on medium coals and cover with a lid. Place some coals on the lid as well.
  7. Bake for 30-40 minutes or until cooked.
  8. For the sauce, place all the ingredients in a pot and bring to a boil.
  9. Pour half the sauce over the pudding once it is done and keep warm.
  10. Whisk the custard powder mix into the remaining sauce and whisk until thickened.
  11. Serve the custard with the malva pudding.