Fancy bites

AVO AND BILTONG POTATO SNACKS

Who says you can’t make bite-sized canapés in the bush?

Ingredients

(makes 24 snacks)

24 baby potatoes, scrubbed 3 tablespoons olive oil 1 teaspoon sea salt flakes 1 ripe avocado

1 tablespoon sour cream 1 teaspoon lemon juice (or to taste)

6 fresh chives (or use a teaspoon dry onion flakes) 200 g thin biltong slices

Here’s how

1 Prick each potato twice with a fork and place in a bowl with the olive oil and salt – mix everything well. Halve the quantity of potatoes and cover each half in a double layer of foil with the shiny side facing inward.

2 Braai the foil packets on a grid over medium coals until the potatoes are cooked and tender with a nice crispy skin (about 40 minutes). Add more coals as needed and turn the potatoes every now and then.

3 Cut the avocado in half, remove the pit and carefully peel it. Mash the avocado with the sour cream and season to taste with lemon juice. Use a fork to mash the mixture as smoothly as possible or use a stick blender. Season the mixture to taste with salt and pepper.

4 Cut a cross into each hot potato and press the bottom so that the tender meat puffs out slightly. Add a dollop of smooth avocado on each, round it off with a slice of biltong and then sprinkle over the chives.

Drive & Camp says Boil the potatoes in salted water and fry them in a little oil in a frying pan if you don’t want to go the foil route on the braai.