Off the cob

The best way to cook corn? Over the coals, of course!

- Recipes and styling Johané Neilson Photos Ed O'Riley

CREAMY CHICKEN POTJIE WITH CORN AND MUSHROOM

How corny

My family (to my great regret) don’t like meat on the bone. For them, I make this potjie with boneless chicken thigh fillets, sliced and fried with the onions instead of grilling it over the coals like the real deal.

Ingredients (serves 4)

• 8 chicken thighs

• 3 leeks, white parts sliced, or 1 onion, chopped

• 2 tbsp oil

• 200 g mushrooms

• 2 garlic cloves, thinly sliced

• 3 corn cobs, each cut into 3 wheels

• ½ cup dry white wine or cider

• ½ cup chicken stock

• ½ cup grated Parmesan

• 2 bay leaves

• 1 cup cream

Here's how

1 Season the chicken thighs with salt and pepper and braai them in a hinged grid over medium coals until golden brown and half cooked.

2 At the same time, fry the leeks in oil in a flat-bottomed potjie until fragrant. Add the mushrooms and garlic and continue frying until everything has good colour.

3 Stir in the corn and mix through. Splash in the wine and let everything bubble together for a few minutes.

4 Add the braaied chicken, stock, half the cheese, plus the bay leaves and cream. Scrape the coals aside so the potjie simmers gently and let it cook uncovered for about 20 minutes. Serve the chicken over rice or soft pap, sprinkled with the rest of the cheese.

Drive & Camp says If you like a thicker sauce, stir a tablespoon of flour into the sautéed vegetables before adding the liquids (just as you would when making white sauce).

STUFFED MEAT PIE

Say 'cheese'!

This meat feast with its cheesy heart is a luxurious treat alongside bread rolls and a fresh salad.

Ingredients (serves 8)

• 900 g minced beef

• 1 egg

• ½ cup panko breadcrumbs