Rosemary and Biltong Potato Bake

Welcome to Home Cooking Haven, and our page on Rosemary and Biltong Potato Bake where we celebrate the rich flavors and diverse culinary traditions from around the world.

Today we embark on a tantalizing journey to South Africa with our mouthwatering Rosemary and Biltong Potato Bake.

Biltong a beloved ingredient of all South Africans, adds a unique twist to this classic dish, infusing it with rich savory flavor that will transport your taste buds, to the vibrant streets of Johannesburg or the breathtaking landscapes of the Cape.

Join us as we delve into the art of home cooking and explore the delightful fusion of flavors that make this recipe a true culinary masterpiece.

The Sauce for Rosemary and Potato Bake

Ingredients for Sauce

• 2 T Olive Oil
• 1 T butter
• 2-3 Rosemary sprigs, leaves stripped and twigs discarded.
• 2 bay leaves
• 1 red onion chopped
• 4 garlic cloves crushed
• 1T Flour
• ½ cup cream
• 1 cup milk
• ¼ cup biltong Powder

Method for Sauce

• Heat the olive oil and butter in a small saucepan.   Add the rosemary and bay leaves and stir-fry until fragrant.
• Add the onion and garlic and fry until soft and translucent. Reduce the heat and stir in the flour.
• Mix the cream and milk and add a little at a time to the flour mixture.  Stir continuously to prevent lumps.   Continue until the sauce has thickened and starts to simmer.
• Stir in the biltong powder and season with salt and pepper.   Remove and discard the bay leaves and set the rosemary and biltong  sauce aside.

Potato and Rosemary Bake Filling

Ingredients

• 8 Potatoes, peeled
• 100g mozzarella cheese, grated 
•  Rosemary
• Freshly ground Pepper

Method

• Preheat oven to 180° C
• Cut the potatoes into paper-thin slices.
• Pour a third of the sauce into the bottom of the prepared ovenproof dish.
• Add 3 layers of potato slices.
• Pour in another third of the sauce and add another 3 layers of potato slices
• Top with the remaining sauce

• The pre-heated oven to 180°C should now be ready to use.
• Sprinkle the mozzarella cheese on top, cover the dish with foil and bake for an hour. 
•  Remove the foil and bake for another 15-30 minutes or until the cheese is golden brown and the potatoes are cooked and soft.
• Sprinkle the extra rosemary over the top and season with pepper.

In Closing

Indulge in the comforting aromas and flavors of our Rosemary and Biltong Potato Bake, a dish that effortlessly marries the earthy essence of rosemary with the bold meaty notes of biltong.

Whether you're seeking a hearty side dish for a family gathering or a show-stopping centerpiece for a special occasion, this recipe is sure to impress.

The crispy edges of the potatoes, the fragrant rosemary-infused cream, and the irresistible biltong topping come together to create a symphony of flavors that will leave you craving for more.

At Home Cooking Haven, we believe that food has the power to bring people together, and this Rosemary and Biltong Bake is a testament to that belief.

So, gather your loved ones, unleash your inner chef, and let the magic of this dish transform your home into a haven of deliciousness.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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