SMUL Restaurant at Diemersfontein shares their Kudu Potjie recipe to pair with Diemersfontein Carpe Diem Malbec Reserve
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 & Beans (soaked)
- 2 tbsp Butter
- 1 tbsp Rosemary (chopped)
- Salt & 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.