Recipe of the day: Hearty cow heels recipe with warm roast potato salad
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The combination of flavours of this hearty cow heels recipe with a warm roast potato salad will tantalise your tastebuds.
Served with crispy golden roast potatoes, tossed with vibrant vegetables, herbs, and a tangy dressing, this dish strikes a harmonious balance between comforting and refreshing.
This culinary delight celebrating the best of both meat and vegetables, will satisfy your cravings and leave you wanting more.
Wash amanqina / cow heels. Pour the water into the pot, add the washed cow heels, Knorrox cubes, onions, tomato and Robertson’s Cayenne pepper. Bring to the boil.
Put the lid on the pot and cook at a simmer, over a low heat, for about 3 hours, or until well cooked.
Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.
Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.
Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.