Cooking Instructions
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Step 1
In a large bowl, combine the
All-Purpose Flour (4 cups)
,
Instant Dry Yeast (1 Tbsp)
, and
Fine Salt (1/2 Tbsp)
. Make a well in the center and pour in the
Water (1 1/4 cups)
.
Step 2
Using hands, mix the water into the flour until it forms a dough. Turn out onto a floured surface and knead until smooth.
Step 3
Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Knock the dough down and divide it into fist-sized balls.
Step 4
Grease a hinged grid and braai with
Olive Oil (1 Tbsp)
. Place the balls on top over medium coals, turning often, until the roosterkoek is cooked through. Keep warm until needed.
Step 5
Place the casserole dish over medium coals and add a glug of
Olive Oil (2 Tbsp)
. Crisp up the
Shoulder Bacon (7 oz)
before adding the
Leeks (2)
and
Garlic (3 cloves)
and sautéing until soft.
Step 6
Strip the
Fresh Thyme (4 sprigs)
from the woody stalks and add them to the potjie. Simmer the mixture for another 1 minute then deglaze the dish with the
Whiskey (1 1/2 Tbsp)
.
Step 7
Reduce the mixture by half and then add the
Fresh Cream (1 cup)
. Season with
Coarse Sea Salt (to taste)
and
Ground Black Pepper (to taste)
, going easy on the salt.
Step 8
Once the sauce has thickened, add in the
Fresh Mussels (4.4 lb)
(their liquid will loosen up the sauce again.) Cover the dish with its lid and steam for about 6 to 8 minutes, or until all the mussels have opened, and work the shell wider with the tip of a butter knife.
Step 9
Stir the mussels through the sauce and divide between four warmed bowls. Serve immediately with a squeeze of
Lemon Wedge (1)
on the top and the warm roosterkoek to mop up the sauce.
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