Biltong potjie

Ingredients:

500g biltong
500g shell pasta
Drizzle of olive oil
2 onions
2 teaspoons crushed garlic
200g bacon, diced
250g button mushrooms
250g baby corn
1 beef stock cube
2 cups boiling water
½ cup white wine
50g tomato paste
1 cup of locally produced milk
1 cup of local grated cheese
Salt and pepper to taste
Handful of fresh rocket for garnish (optional)

Method:

1. Fry onions, garlic, bacon and mushrooms in oil until the bacon is fully cooked.
2. Dissolve stock cube in boiled water, add into potjie pot along with wine and tomato paste. Stir in biltong, pasta and mushrooms.
3. Allow to simmer until pasta is almost cooked. Add more water if it begins to run dry.
4. Stir in milk and cheese and allow to simmer until pasta is fully cooked.
5. Add salt and pepper to taste. Garnish with fresh rocket and serve warm.