Potjie is always tastier the next day, so why not throw that goodness over some crunchy corn chips?
Ingredients
250 ml sour cream
small handful fresh chives – chopped
1 lemon – zested and juiced
salt and black pepper
1 bag corn chips
leftover potjie – warmed up
200 g gouda cheese – grated
200 g mozzarella cheese – grated
3-4 pickled jalapeños – sliced
Method:
Mix the sour cream, chives, lemon zest and juice in a small bowl and season to taste. Place corn chips in a large cast-iron pan, spread the warmed leftover potjie evenly over them. Mix the cheeses and sprinkle over. Top with pickled jalapeños, season with salt and pepper and pop the pan under the grill until the cheese has melted. Serve with dollops of sour cream mix.
Beer pairing: However flavourful and delicious, it’s full of fat, so reach for a beer with good carbonation and a clean finish.
– Food24.com.
