This dish is an ode to the traditional breyani of South Africa, but with a twist! Flavours of fresh coriander, cumin, and whole cardamom & cinnamon take it to the top of the yum scoreboard! Chicken pieces are fried in this heavenly spice blend before being tossed in basmati rice. The entire dish is then dolloped with creamy tzatziki. This one is very lekker, we guarantee it!
Baked Potato & Savoury Venison
Baked Potato & Savoury Venison
with a green salad & sour cream
Hands on Time: 30 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Cucumber
- Dried Chilli Flakes
- NOMU BBQ Rub
- Onion
- Onions
- Potato
- Salad Leaves
- Sour Cream
- Tomato Paste
- Venison Mince
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Tinfoil
- Sugar/Sweetener/Honey
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35–40]|#7DA0D7 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 100ml [200ml]|#7DA0D7 of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35–40]|#7DA0D7 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 100ml [200ml]|#7DA0D7 of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 40-50 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 300ml [400ml]|#7DA0D7 of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes. Alternatively, air fry at 200°C until crispy, 40-50 minutes (shifting halfway).
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 300ml [400ml]|#7DA0D7 of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
GREEN SALAD
In a salad bowl, combine the salad leaves and the Cucumber with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked Potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!
Frequently Asked Questions
What is the preparation time for Baked Potato & Savoury Venison?
The preparation time for Baked Potato & Savoury Venison with a green salad & sour cream is between 30 and 45 minutes.
What is the total time required to make Baked Potato & Savoury Venison with a green salad & sour cream?
The total time required to make Baked Potato & Savoury Venison with a green salad & sour cream is between 50 and 65 minutes.
How many servings does Baked Potato & Savoury Venison provide?
4 servings
What are the main ingredients in Baked Potato & Savoury Venison?
Cucumber, Dried Chilli Flakes, NOMU BBQ Rub, Onion, Onions, Potato, Salad Leaves, Sour Cream, Tomato Paste, Venison Mince
What is the nutritional information of Baked Potato & Savoury Venison?
Calories: 535, Carbs: 58 grams, Fat: grams, Protein: 53.7 grams, Sugar: 13.5 grams, Salt: 1763 grams
How do I prepare Baked Potato & Savoury Venison?
ALL DONE!: Plate up the baked potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef! BAKED POTATO: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 [35–40]|#7DA0D7 minutes. Alternatively, air fry at 200°C until crispy, 35-40 minutes (shifting halfway). SOUR CREAM SAUCE: In a small bowl, loosen the sour cream with a splash of water. Season and set aside. GREEN SALAD: In a salad bowl, combine the salad leaves and the cucumber with a drizzle of olive oil and seasoning. Set aside. TOMATO-CHILLI MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 100ml [200ml]|#7DA0D7 of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener (to taste), and season.
What should be prepared from my kitchen to make Baked Potato & Savoury Venison?
Cucumber, Dried Chilli Flakes, NOMU BBQ Rub, Onion, Onions, Potato, Salad Leaves, Sour Cream, Tomato Paste, Venison Mince
How many calories does Baked Potato & Savoury Venison have?
535 calories
How much fat content does Baked Potato & Savoury Venison have?
grams
Woolies Products in this dish
