ginger until soft and flavoursome.
cook for about a minute.
and fry until browned.
with salt and black pepper and add the stock.
are just done, stirring occasionally.
Add the broccoli, peas or corn and the lentils.
and serve with rice and pickles.
Leg Of Lamb Potjie
A warm and comforting stew,
enjoyed on a cold winters day with family,
friends and a good bottle of the Cape's red wine!
(Makes: 4-6 Servings)
1 kg leg of lamb, cut into 3 cm cubes
1 tbls butter
3 medium onions, sliced
10 new (baby) potatoes
10 whole baby carrots, peeled
8 whole courgettes (baby marrows)
250 ml meat stock
1.5 tsp salt
1 tsp celery salt
2 tbls worcestershire sauce
2 tsp soya sauce
2 tsp lemon juice
1 tsp dried thyme (and/or rosemary)
1 tbls brown gravy powder
1 tbls mushroom soup powder
PREPARING THE POTJIE
Clean the inside of the Potjie thoroughly.
Rub the inside with a couple of gloves of garlic
(if you don't like garlic don't do it then!)
Make a fire of charcoal, briquettes or wood
(a gas fire may be used but
does little for the ambiance!)
Heat the butter in the pot
Stir fry the onions until tender
Move the onions to one side and
place the meat next to the onions
Using a large spoon place the
onions on top of the meat
Cover and simmer for about 30 minutes
until the meat renders its own juice
Place the potatoes on top of the meat without
letting them touch the side of the pot
Layer carrots and then the courgettes
around and on top of the potatoes
Mix 125 ml of the stock with the salt,
celery salt, worcestershire sauce,
soya sauce, lemon juice and thyme
(or rosemary) and add to the potjie
Cover and simmer for about 90 minutes
Use the remaining 125 ml of meat stock,
mixed with the gravy and soup powder
to thicken the liquid in the pot
Simmer thoroughly for 10-20 minutes
DO NOT STIR
Serve with rice or couscous
a salad or vegetables
Meat Loaf Potjie
(Makes: 6 Servings)
1 thick slice bread, crust removed
125 ml port
800 g lean minced beef
1 egg, beaten
2 ml ground cinnamon
1 ml coriander
2 cloves garlic, chopped
30 ml finely chopped fresh parsley
15 ml butter
barbecue spice to taste
garlic salt to taste
freshly ground black pepper to taste
10 ml lemon juice
125 ml meat stock
4 tomatoes, skinned and thickly sliced
Soak bread in port.
Mix meat, egg, cinnamon,
coriander, garlic and parsley.
Add soaked bread and 5 ml melted
butter and mix thoroughly.
Use remaining butter
to butter base of potjie.
Place meat in pot and press
firmly into the shape of a loaf.
Sprinkle with barbecue spice,
garlic salt, freshly ground
black pepper and lemon juice.
Pour heated stock over meat,
cover with lid and simmer slowly
over medium coals for 30 minutes.
Arrange tomatoes on top of meat and
simmer for another 30 minutes.
Serve with rice and a green salad.
45 ml oil
1 kg mutton chops
12 baby onions peeled
1 bunch spring onions, sliced
4 carrots, sliced
10 ml mixed dried herbs
250 ml dry white wine
12 baby potatoes, peeled
250 ml beef stock
65 ml flour
Heat oil in a large heavy
based saucepan or drie-voet.
Fry mutton until browned,
season to taste while frying,
remove and keep warm.
Add flour to remaining fat
in saucepan, making a roux.
Add the beef stock to make a
sauce and pour over the chops.
Arrange potatoes, baby onions,
spring onions and carrots
in layers over the meat,
sprinkle with herbs and
pour white wine over.
Bring to a boil, lower heat and
simmer gently for about 1 hour.
Serve with pap.
Oxtail & Trotter Potjie
(Potjie No: 3)
(Makes: 6 - 8 servings)
(Cooking Time: 4.5 hours)
1 pig’s trotter
(sawn into slices)
1 oxtail (jointed)
30 ml cooking oil
2 cloves garlic (crushed)
2 onions (sliced)
2 leeks (cut into rings)
10 ml salt
Freshly ground black
pepper to taste
1 bay leaf
50 ml chopped parsley
1 x 410 g can tomatoes
250 ml dry white wine
250 ml uncooked barley,
brown rice or stampkoring
Brown meat in heated cooking oil.
Add onion, garlic and leeks and
sauté lightly until golden brown.
Add salt, pepper,
parsley and bay leaf.
Heat tomatoes and wine, pour
over meat and cover with lid.
Allow to simmer over low heat for
about 3-4 hours until meat is tender.
Spoon a thin layer of stampkoring on top of meat.
Cover with lid and simmer for a further
30 minutes or until stampkoring is tender.
Potjie Kos is directly translated into English as “Pot Food”.
Traditionally cooked over coals in a three legged cast iron pot,
men have long competed in South African culture to
create the best tasting food and be King of the Potjie!
Stewing meat (lamb neck,
knuckles or mutton are favorites)
An assortment of vegetables
potatoes, turnips etc.)
Place your pot over the fire, add
oil until hot, add chopped onion,
brown, add meat and brown.
Add meat stock to cover the meat, replace lid.
Cook for 1 hour tending the fire carefully.
Add chopped veggies in layers from
the longest to cook to the shortest.
Cook for 45 minutes, flavor
with salt and pepper.
Serve with rice or pap.
Use A No 3. Potjie
3 kg neck and shin meat
(a portion per person)
3-4 Tbsp sunflower or olive oil
1 clove garlic
1 pkt dried fruit
500 g carrots, chopped
500 g baby potatoes
1-2 sweet potatoes, chopped
mix-pack cauliflower and broccoli
(or any other vegetables you have)
1 pkt powdered soup or sauce
1 glass Coca-Cola
Heat the oil in the potjie.
Add the chopped onion and garlic.
When the onion begins to
soften, add the carrots.
Cook for a short while then add
meat and spice and toss well.
Add dried fruit, potatoes, sweet
potatoes and any other vegetables.
Leave to cook very slowly
for about 1½-2 hours.
Add the broccoli and cauliflower.
Mix the powdered soup or sauce
with the Coca-Cola and pour over.
Leave to cook for another hour or so.
Serve with rice.
When cooked, remove the vegetables first
and dish onto plates, then dish up the meat.
This prevents the food from breaking up.
The longer potjiekos is cooked,
the better it tastes.
Keep the heat very low to prevent
the food becoming too soft.
Topside Pot Roast
(Makes: 12-14 Servings)
2.5-3 kg topside (in one piece)
2 cloves garlic, slivered
30 ml butter
30 ml cooking oil
2 large onions, cut into rings
1 green pepper,
seeded and cut into strips
1 beef stock cube
250 ml dry red wine
230 ml boiling water
12 medium potatoes
1 large or 2 small butternuts
10 small carrots
1 kg green beans
1 sprig fresh rosemary or 5 ml dried
5 ml salt
freshly ground black pepper to taste
12 button mushrooms (optional)
1/2 a packet of oxtail soup powder
Make small incisions in meat
and insert slivers of garlic.
Heat butter and oil in a
potjie over medium heat.
Place meat in pot and brown on all sides.
Add onion rings and green pepper and sauté
until golden and transparent (not brown).
Heat stock cube, red wine and boiling
water in a smaller pot and add to meat.
Reduce heat, cover pot and allow to
simmer for 1 and a half to 2 hours
or until meat is almost tender.
Prepare vegetables while pot is simmering,
scrub potatoes and butternut, but do not peel.
Halve potatoes and cut butternut
into portions, after removing seeds.
Leave potato and butternut
in cold water until required.
Scrub carrots and top and
tail green beans and set aside.
Check liquid in potjie after 1 and a half hours.
Add more boiling water if necessary.
Season meat with rosemary salt and pepper.
When meat is almost tender,
add potatoes and butternut.
Allow to simmer for 30 minutes.
Arrange carrots, beans and mushrooms,
if using, in layers on top of meat and allow
to simmer for another 15 minutes.
Mix packet soup to a paste with cold
water (see instructions on packet)
and add to the meat to thicken gravy.
Allow to simmer for another 10-15 minutes.
Use a fork to test whether
potatoes and butternut are done.
To Test whether meat is tender,
pull of a strand of meat with your fingers.
Remove meat from pot and
place on carving board.
Slice thinly and serve with crusty
homemade bread or Potbrood.
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