Recipe: Kudu potjie with samp
Ingredients
- 500g Kudu shoulder or leg
- 2 tbsp Diemersfontein Olive Oil
- 250g Diced bacon
- 375ml Carpe Diem Malbec
- 1 Cinnamon stick
- 6 Whole cloves
- 6 Allspice berries
- 1/4 tsp Ground ginger
- 1 Small onion (chopped)
- 1 Garlic clove (crushed)
- 1/2 cup Dried peaches (chopped)
- 2 tbsp Vinegar
- 4 cups Beef stock
- 1 Bouquet garni
- 200g Baby potatoes (halved)
- 100g Button mushrooms
- 200g Samp and beans (soaked)
- 2 tbsp Butter
- 1 tbsp Rosemary (chopped)
- Salt and pepper - to taste
Method
- Heat the olive oil in a large potjie pot until smoking hot, and brown the Kudu and bacon until golden.
- Deglaze the pot with the wine, scraping the caramelised bits off the bottom.
- Add the potatoes, spices, onion, garlic, peaches, vinegar, stock, and bouquet garni. Cover and simmer gently over a low heat for 3 to 4 hours until tender. Add additional water if needed.
- Towards the end of the cooking process, stir in the mushrooms.
- To make the samp, boil the pre-soaked samp and beans in salted water until tender. Drain and set aside.
- Just before serving, heat the butter in a saucepan with the rosemary until fragrant.
- Stir in the samp, season to taste with salt and white pepper, and serve.
Serve with a glass of the Diemersfontein Carpe Diem Malbec Reserve.