   Back To Recipe Index ...  Curry Potjie Ingredients: 30 ml oil 1 onion, chopped 2 cloves of garlic, crushed 5 ml fresh ginger, finely grated 20 ml masala 7 ml turmeric 5 ml ground coriander 5 ml ground cumin 5 ml garam masala a pinch of chilli powder 1 bayleaf 1 stick cinnamon 500 g lean mince 125 ml chutney 1 large tomato, (skinned and chopped) 3 potatoes, cubed 2 large carrots, sliced salt and milled black pepper 125 ml meat stock 500 ml broccoli florets or frozen peas or corn 125 g lentils, (cooked and drained) Preparation: Heat the oil in the potjie and fry the onion, garlic and ginger until soft and flavoursome. Add the spices, stir and cook for about a minute. Add the mince gradually and fry until browned. Add the chutney, chopped tomato, potato cubes and carrots, season with salt and black pepper and add the stock. Cover and simmer slowly until the vegetables are just done, stirring occasionally. Add the broccoli, peas or corn and the lentils. Heat until the broccoli is just done adjust the seasoning if necessary 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) Ingredients: 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!) Preparation: 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) Ingredients: 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 Preparation: 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.
Mutton Potjie  Ingredients: 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 Preparation: 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) Ingredients: 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 (coarsely chopped) 250 ml dry white wine 250 ml uncooked barley, brown rice or stampkoring Preparation: Brown meat in heated cooking oil. Add onion, garlic and leeks and sauté lightly until golden brown. Add salt, pepper, parsley and bay leaf. Stir well. 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.
Potjiekos 1 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! Ingredients: Stewing meat (lamb neck, knuckles or mutton are favorites) Onions An assortment of vegetables (carrots, tomatoes, potatoes, turnips etc.) Meat stock Oil Preparation: 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.
Potjiekos 2 Use A No 3. Potjie Ingredients: 3 kg neck and shin meat (a portion per person) 3-4 Tbsp sunflower or olive oil 1 onion 1 clove garlic meat spice 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 (any flavour) 1 glass Coca-Cola Preparation: 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. Chef’s Tips: 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) Ingredients: 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 Preparation: 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. Back To Recipe Index ...
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