Laat die potte prut!

Kuier dié winter gesellig rondom potjiekos.

KOSREDAKTEUR JOHANÉ NEILSON

Rooiwynhoenderpot Vir 4Voorbereityd 50 minuteGaarmaaktyd 1 uur Jy benodig • 1 eetlepel elk olie en botter• 200 g spekrepe, in blokkies gesny• 4 elk hoenderboudjies en -dytjies• 2 eetlepels koekmeel• sout en varsgemaalde peper na smaak• 8 salotte of klein rooi-uitjies, geskil en gehalveer• 3 knoffelhuisies, geskil• 2 lourierblare en ’n takkie tiemie• 1 koppie rooiwyn• 1 koppie hoenderaftreksel• 2 eetlepels botter• 300 g gemengde sampioene, gekap• 12 salieblare Só maak jy 1 Verhit die olie en botter en braai die spek tot bros. Skep uit en hou eenkant, maar behou die geurige vet in die pot. Rol die hoender in die meel, geur goed met sout en peper en braai dan tot mooi goudbruin. 2 Roer die salotte by die pot en braai vir nog ’n paar minute. Roer…

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Weg! (Digital) - 1 Issue, June/July 2024

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