Author Archives: Lounelle Bresler

Directions

Step 1: Prepare the Superbread Pot
Lightly grease your Best Duty Superbread Pot with butter to prevent the bread from sticking and to give the loaf a beautifully golden finish.

Step 2: Roll Out the Dough
Take your ready-made bread dough and roll it out into a large,
even rectangle.

Step 3: Make the Garlic Butter
In a small bowl, combine softened butter, crushed garlic, and freshly chopped parsley until well mixed.

Step 4: Add the Flavour
Spread the garlic butter mixture evenly over the rolled-out dough, then sprinkle a generous layer of grated cheese over the top.

Step 5: Cut & Layer the Dough
Cut the dough into equal squares and stack the pieces loosely inside the Superbread Pot, allowing spaces for the dough to rise and create the pull-apart effect.

Step 6: Let It Rise
Cover the Superbread Pot and leave the dough to rise until it has become puffy and slightly increased in size.

Step 7: Bake to Perfection
Place the pot in a preheated oven at 180°C and bake for 35–45 minutes, or until the bread is golden brown and cooked through.

Step 8: Pull Apart & Enjoy
Remove from the oven, allow it to cool slightly, and serve warm.
Pull apart each cheesy, garlic-infused piece and enjoy!

*Note: Best enjoyed fresh from the Best Duty Superbread Pot, straight to the table.

Directions

Step 1: Prep your flavours
Clean and cut your squash into even cubes. Use your Best Duty Mortar & Pestle to crush the garlic and crack fresh nutmeg. (This brings out their full aroma.) 

Step 2: Heat it up
Place your Best Duty Bake Pot over medium heat (on the stove, oven, or over coals). Add olive oil or butter.

Step 3: Sauté
Add the chopped onion and crushed garlic. Stir with your Best Duty Wooden Spoon until soft and fragrant. 

Step 4: Add the squash
Tip in the cubed butternut. Stir to coat. 

Step 5: Pour in stock
Add the stock, cracked nutmeg, salt & pepper. Stir to mix all ingredients.

Step 6: Simmer 
Cover your Bake Pot and let it simmer gently for 30–40 minutes until the squash is tender. 

Step 7: Blend 
Use a stick blender directly in the pot (or transfer carefully to a blender). Blend until silky smooth. 

Step 8: Finish
Stir in cream (optional), adjust seasoning, and serve hot with crusty bread. 

*Note: Recipe feeds 3-6 people. Made in a Bake Pot #10 Enamel

Directions

For the Butter Chicken:

Step 1: Marinate the Chicken
1. Clean and cut your chicken into even cubes.
2. Take half of your spice mixture and season the chicken.
3. Add half of your plain yoghurt to the chicken. This helps the spices stick and makes the meat tender.
4. (Optional) Add a squeeze of lemon juice to boost the flavours.
5. Cover your Size 3 Pot and place the chicken in the fridge for 30–60 minutes to marinate.

Step 2: Start Cooking
1. Pour some cooking oil into your potjie and heat it up.
2. Add your chopped onions and the remaining half of your spices.
3. Stir and cook until the onions are soft, translucent, and fragrant.

Step 3: Build the Sauce
1. Add the chopped or blended tomatoes into the pot.
2. Sprinkle in your Royco Butter Chicken spice.
3. Stir well and let it cook until the mixture is well combined and full of flavour.

Step 4: Cook the Chicken
1. Take your marinated chicken out of the fridge and add it to the pot.
2. Brown the chicken pieces, stirring occasionally, until they are partially cooked.
3. If the sauce looks too dry, add a bit of lukewarm water.
4. If the sauce is too thin, add 1 tablespoon of flour to thicken it.

Step 5: Finish the Dish
1. Once the chicken is fully cooked, add your unsalted butter and stir until it melts
completely into the sauce.
2. Pour in your fresh cream and stir until smooth and creamy.
3. Season with salt to taste.

For the Roti:

Step 1: Make the Dough
1. In a large mixing bowl, add your flour and salt.
2. Slowly pour in water while mixing, a little at a time.
3. Continue mixing until everything comes together into a soft, dough-like paste. The dough should be smooth and slightly sticky but firm enough to handle.

Step 2: Shape the Roti Buns
1. Lightly flour your work surface.
2. Roll out the dough into a flat sheet about 1 cm thick.
3. Spread a thin, even layer of butter over the entire surface of the dough.
4. Cut the dough into thin strips.
5. Roll each strip into a small bun shape (like a little swirl).
6. Place the buns on a plate or tray, cover, and refrigerate for 30 minutes while your chicken marinates.

Step 3: Prepare and Cook the Roti
1. Lightly oil your work surface.
2. Take one bun at a time and roll it out into a thin, flat roti.
3. Heat a non-stick pan on medium heat.
4. Fry each roti on both sides until golden brown and cooked through.
5. Serve warm with your Butter Chicken Potjie