mrsd

My Dad was a great cook, and Sunday’s he’d haul out the cookbooks and armed with a gin & tonic we’d decide on the meal.  In summer, you could still in those days, go down to the banks of the Vaal for picnics.  The skottel braai was packed and this was one of our favourite’s eaten with fresh bread rolls;

Season chicken thighs with salt and plenty of white pepper and place in the skottel with oil and butter

Once almost ready, they must be nicely browned too,  add plenty of mushrooms, then after a few minutes add a can of beer, once reduced a bit serve with the rolls.

The beer and butter makes a delighfully sticky, creamy sauce.-

I can still “taste” it today!

ILMOD