Spring­bok pie with skepkors

THE CRUST IS CALLED A “SKEPKORS” BECAUSE IT IS SPOONED O­VER THE FILLING

Sarie - - Contents -

Ser­ves 8–10

• 1 spring­bok leg, a­bout 2,5 kg • 40 ml o­li­ve oil • 1 on­i­on, fi­ne­ly chop­ped • 400 g smo­ked bacon, di­ced • 40 ml malt vi­ne­gar • 2 bay le­a­ves • 8 w­ho­le clo­ves • 500 ml wa­ter • salt and freshly ground black pep­per to tas­te • 2 eggs • 250 ml milk • 250 ml sun­flo­wer oil • 240 g (430 ml) ca­ke flour • 20 ml baking po­w­der • 2 ml salt

Cut the bo­ne out of the leg for e­a­se of cook­ing. Cut meat in­to lar­ge pie­ces. He­at oil in a lar­ge pot. Fry on­i­on and bacon to­get­her for a­bout 10 mi­nu­tes. Make su­re the on­i­on doe­sn’t bro­wn. Add the meat and fry for a­not­her 10 mi­nu­tes. Add vi­ne­gar, bay le­a­ves, clo­ves and wa­ter. Se­a­son with salt and pep­per. Co­ver with a lid and lo­wer the he­at so that the meat gent­ly sim­mers for a­bout 4 hours, until it falls a­part. Loo­sen the meat with a fork. Tas­te if it needs mo­re se­a­so­ning. There should still be lots of sauce, ot­her­wi­se the filling will dry out. Spoon filling in­to an o­ven­p­roof dish. Al­low to cool be­fo­re ad­ding the skepkors.

FOR THE SKEPKORS

P­re­he­at the o­ven to 180 °C. Whisk egg, milk and oil to­get­her. Mix the flour, baking po­w­der and salt. Add the egg mix­tu­re and whisk well until smooth. Spoon o­ver the meat. Ba­ke for 30 mi­nu­tes until gol­den bro­wn.

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