Biltong potjie with Rugani 100% Carrot Juice
Ingredients 250 g mushrooms, sliced 250 g biltong 30 ml olive oil 2 onions (chopped) 3 garlic cloves (crushed and chopped) 1 beef stock cube/1 tsp powder 500g
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Cooking tools:
- Potjie
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Kitchen scale
- Measuring cup
- Measuring spoon
- Kettle
Ingredients
- 250 g mushrooms, sliced
- 250 g biltong
- 30 ml olive oil
- 2 onions (chopped)
- 3 garlic cloves (crushed and chopped)
- 1 beef stock cube/1 tsp powder
- 1 cup Rugani 100% Carrot Juice
- 1 cup ZZ2 100% Romanita Tomato Juice
- 500g penne or large pasta tubes
- Fresh Rugani Carrots, sliced
- Patty pans
- Baby potatoes
- 200 ml cream
- Sundried tomatoes
- Ground black pepper (to serve)
- Flat-leaf parsley (chopped, to serve)
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