June 1, 2009 | Author admin
Ever wanted to know how to make a proper Ostrich Potjie Recipe? Well here it is and the best thing is that Ostrich meat is very healthy and tastes great when mixed with brandy, dry sherry and some other great ingredients in a recipe like this one.
Use a number 3 potjie for this one.
Ingredients
30 ml cooking oil 1.5 kg ostrich neck slices 4 leeks, sliced 2 fat cloves garlic, crushed 5 ml dried or 1 sprig fresh rosemary 250 g brown mushrooms, sliced 30 ml boiled green peppercorns, bruised 75 ml brandy 50 ml dry sherry 375 ml dry red wine or 1/2 red wine 1/2 chicken stock 30 ml lemon juice 15 fresh pickling onions, peeled 10 small whole carrots 8 small, peeled potatoes or unpeeled new potatoes scrubbed clean 1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice) 15 ml cake flour a little milk pinch nutmeg salt to taste
Method
Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.
June 1, 2009 | Author admin
Here is a great hot curry potjie recipe if you are one of those people that really like hot food, This mutton curry can be made as hot as you want it simply just add less curry to the potjie if you have people that don’t really eat hot food.
Ingredients
2 kg mutton chops salt and pepper to taste 45 ml cooking oil 2 large onions, coarsely chopped 250 g rindless breakfast bacon, chopped 3 large potatoes, peeled and cubed 250 ml uncooked rice 250 ml dried apricots, soaked in water for 1 hour and drained 250 ml water 1 tin (410 g) mealie kernels, drained 1 tin, (410 g) peas, drained 250 ml chutney 20 ml strong curry powder 5 ml turmeric 3 ml coriander 3 ml ground nutmeg
Method
Heat the oil in the pot. Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides. Remove the meat and set aside. Fry the onions until tender. Return the meat to the pot with the onions. Arrange the bacon, potatoes, rice and apricots in layers on top of the meat. Add the water. Cover and simmer for 1 hour. Add more water if the potjie boils dry. Add the mealies and peas. Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes. Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.
June 1, 2009 | Author admin
I’m sure you have heard of making a beef potjie with beer? Well here it is the recipe that has the great tasting beef that simmers in beer. I don’t know what beer you like but you could use any beer it really doesn’t matter.
Ingredients
15 ml cake flour 5 ml paprika 1 kg beef fillet, cubed 15 ml butter 15 ml cooking oil 2 medium onions, thinly sliced 15 ml white sugar 8 green beans, sliced 4 carrots, peeled and thinly sliced 1 clove garlic, finely chopped 5 ml mixed dried herbs or marjoram 375 ml beer 250 ml beef stock 1 packet tomato soup powder 1 bay leaf 15 ml vinegar 10 ml cornflour salt and pepper to taste
Method
Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes. Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. Replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon. Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with salt and pepper.
June 1, 2009 | Author admin
Yes you see right this is a Dumpling Potjie Recipe, you can make dumplings in a potjie too you don’t just have to make your dumplings in as a stew in the pot on the stove.
Ingredients
2 cups bread flour 1 tsp instant dry yeast 1 tsp salt 2 tsp sugar 1 egg 1 1/2 cups lukewarm water
Method
Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor. Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top. Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked. Enjoy!
June 1, 2009 | Author admin
We all need something healthy in a potjie recipe so here is a great Chicken Potjie Recipe that can be made with chicken thighs, chutney, whole button mushrooms and a few other things.
Ingredients
45 ml cooking oil 1 kg chicken thighs 10 ml salt 4 bay leaves pinch dried thyme 4 black pepper corns pinch ground allspice 45 ml chutney 500 ml carrots, peeled and sliced 6 large potatoes, peeled and sliced 500 g whole button mushrooms 125 ml boiling water 1 chicken stock cube
Method
Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.
June 1, 2009 | Author admin
The curry neck of mutton potjie has just what it says, curry a curry potjie is always very different to your normal spice potjies because it has the great taste of mutton and curry in a potjie.
Ingredients
30 ml cooking oil salt and pepper to taste 1.5 kg neck of mutton, cut into slices 3 medium onions, chopped 250 ml water 500 g whole baby carrots, peeled 500 g whole baby potatoes, peeled 20 ml sugar 10 ml mild curry powder 5 ml turmeric 125 ml milk
Method
Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour. Add the carrots and potatoes and simmer for approximately 30 minutes. Mix the sugar, curry powder and turmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.
June 1, 2009 | Author admin
Here is another Potjie Recipe that has more than on type of meat in it that will make your taste buds go crazy with all different tastes in one potjie. Try it and let us know what you think?
Ingredients
60 ml cooking oil 3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento 1 large onion, chopped 500 g pork, cubed 5 chicken thighs, halved 1 litre boiling water 5 ml saffron 4 bay leaves 2 chicken stock cubes 1 kg kingklip fillets, cut in strips 400 g frozen prawns 500 g uncooked rice salt and pepper to taste 250 g frozen green peas juice of 1 lemon
Method
Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done. Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside. Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy. Add the lemon juice just before serving and stir well.
June 1, 2009 | Author admin
Why not make a all in one recipe with the best of everything, here is a recipe call the All In One Potjie Recipe that has chuck and pig’s trotter in it that is really tasty and even has some meat stock in too.
Ingredients
750g bolo or boneless chuck of beef 1 pig’s trotter 30ml cooking oil 2 onions, sliced 10ml salt freshly ground black pepper to taste 200g uncooked pearl wheat 4 tomatoes, peeled and coarsely chopped 250ml dry white wine 250ml meat stock 2 leeks, sliced 5 baby marrows, sliced
Method
Cut the bolo or chuck into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid. Let the meat simmer over low coals for 3-4 hours, until it is tender. Layer the leeks and baby marrows on top and simmer for another 20 minutes.
Serves 6-8
