In the kitchen - Oct/Nov 2022
BEER & CORN POT BREAD – Spring style
BEER & CORN POT BREAD – Spring style
It’s time to take some of our cooking outdoors and enjoy the lovely weather our country offers us! To celebrate Spring, create an edible flower on your bread at your next Sunday braai or potjie.
Ingredients
500 g self-raising flour
- 1 x 400 g fresh sweetcorn, pitted
- 1 tsp sea salt
- 1 x 330 ml bottle of beer
- fresh parsley
- parsley
- rosemary
- spring onions
- tomatoes and/or onions
1. In a mixing bowl, combine all the ingredients, adding the beer at the end, to form a smooth batter. Set aside in a warm place for 20 minutes, or until doubled in size. Transfer the mixture to a greased cast-iron pot.
2. Decorate the bread with a floral garden, using the rosemary, parsley and spring onions as flower stems and grass, and sliced tomatoes and/or onions as flowers.
3. Place on potjie stand over hot coals, with a couple of coals on the lid.
4. Bake for 1 hour, or until golden. 5. Tip out of the pot and serve warm.
*This bread was baked by Henriette van Zyl. She also suggested the use of floral decorations.
Sanet Prinsloo
Chef
