Cooking ‘FEVER’ishly — biltong and braaied potato salad

2019-03-06 06:02
PHOTO: food24

PHOTO: food24

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INGREDIENTS

• 6 large potatoes — peeled and sliced into 2cm rounds

• 100 g butter — melted

• Salt and freshly ground pepper

• 1 large red onion — finely chopped

• 1 big handful of moist biltong —roughly chopped

• 1 handful of chopped fresh chives

• 1 handful of fresh flat-leaf parsley — chopped

• 1 handful of crumbled feta cheese

• 1 small handful of capers

• Good quality store-bought mayonnaise or home-made mayonnaise

Method (10 minutes)

• Start by par cooking the potatoes in a large pot of salted boiling water. The trick is not to cook them too soft or they will fall apart on the braai — three to five minutes should be good.

• Drain the potatoes then brush with melted butter and season with salt and pepper.

• Using a flip grid, braai the potatoes until cooked through and caramelised.

• Once the potatoes are cool you can cut them into squares and place them into a large mixing bowl.

• Add the rest of the ingredients, including as much mayonnaise as you like, then gently fold everything together and season with salt and pepper.

• If you’ve got time then let it rest in the fridge for a while to let the flavours get cosy. If not, then tuck in!

Beer Pairing

Weiss — with tons of umami from the braaied potatoes and the biltong, this ale with fruity esters plays well with the herbs, and the bready backbone balances the hearty carbs.

— Food24.

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