POTJIEKOS RECIPES - 29 ON ST JAMES

Lamb Neck and Cabbage Potjie This requires some explanation first, a few years ago the "Potjie" craze took over in South Africa as an alternative to the traditional BBQ. A "Potjie" is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It's much more sociable than a BBQ where the men usually gather round the fire and the women are usually busy in the kitchen, but don't get me wrong, this is strictly a male domain and the women are only required to do the side dishes. Everyone usually has his own "secret" ingredients and "Potjie" competitions are very popular at fairs. I am not sure if you can buy "Potjies" outside of South Africa, but any large pot with a thick base and a lid should do..... 2 tbs cooking oil 2 large onions, chopped 14 lamb neck chops 250g bacon, diced 16 small potatoes, peeled and quartered 1 small cabbage, cut in 8 pieces dash of lemon juice with 500ml water dash of mixed herbs salt and black pepper to taste METHOD 1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes. 2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don't stir yet) 3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary. 4. Stir through ; the meat should fall off the bones. 5. Serve with brown rice and sweet mashed cinnamon pumpkin.

Oxtail Potjie - probably the tastiest potjie recipe INGREDIENTS 500g Oxtails cut 2 inches thick pieces 10 slices Bacon cut in 1 inch pieces cup Flour seasoned with salt and pepper 1 litre beef stock 1 can tomato paste 1 Bay leaf 6 black peppercorns 1 bouquet garni 6 large leeks, chopped coarsely 2 large onions, chopped coarsely 6 large carrots, chopped coarsely 20 button mushrooms 1 cup red wine cup sherry cup cream 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons crushed garlic METHOD 1. Dry oxtails with paper towel. 2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour. 3. Heat butter and olive oil and saut bacon pieces. 4. Remove bacon and brown Oxtail in resulting fat, remove and drain. 5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. 6. Add the finely diced carrots, leeks, onions and saut until softened 7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry. 8. Bring slowly to a boil and cook slowly for 3 - 4 hours. 9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly. 10. Just prior to serving, add cream and stir in. 11. If you want to thicken the sauce mix some cornstarch with the cream before adding. Comments: Your Oxtail Potjie tastes devine.(Konings-kos)

All-In-One Pot 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

Paella Potjie 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 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.

Curry Neck of Mutton Potjie 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 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 approxim ately 30 minutes. Mix the sugar, curry powder andturmeric 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.

Chicken Potjie 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 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. Diss olve 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.

Dambie ( the Tswana name for "dumplings") If you can make dumplings with stew, why not with potjiekos? sample this true African cuisine. To cover a saucy meat stew or potjiekos: 2 cups bread flour 1 tsp instant dry yeast 1 tsp salt 2 tsp sugar 1 egg 1 1/2 cups lukewarm water 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!

Beef and Beer Potjie 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 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.

Hot Mutton Curry Potjie This is for people like me who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml. 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 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.

Ostrich Potjie Use a #3 potjie. 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 2 50 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 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.

Venison Potjie (Wildspotjie) 125 ml sunflower oil 4 medium carrots, sliced 2 medium onions, sliced 2 cloves garlic, crushed 10 ml chopped fresh thyme 1 kg venison, cubed 250 g rindless bacon, chopped 500 ml port or dry red wine 6 medium potatoes, sliced Heat the oil in a pot and saut the carrots, onions and garlic for about 5 minutes. Add the thyme, meat, bacon and port and simmer, covered, for 3 hours. Add the potatoes and simmer for a further 30 to 45 minutes.

Bully beef and cabbage potjie 20 ml oil 1 large onion, chopped 2 baby cabbages, finely chopped salt and black pepper to taste 600 g bully beef, cut into small cubes 250 g shell noodles, cooked and drained Heat the oil in a hot, flat, cast-iron pot and saut the onion until glossy. Add the cabbage and saut until the cabbage softens. Season to taste and add the bul y beef l cubes. Use a fork to mash a few of the cubes. Stir and heat over low heat until warmed through. Add the noodles, simmer until warm and serve. Serves 4.

Oxtail and Banana Potjie A size 3 Potjie Pot is recommended. Ingredients 1 Large oxtail, cut into pieces 3 Medium onions, finely sliced 2 Ripe bananas, sliced 5 Medium carrots, cut into strips 12 Baby potatoes 250g Button mushrooms 1 Large tomato, sliced 5ml Chopped parsely 10 Whole uitjies 2 Garlic cloves, finely chopped 30ml Butter 0.5 Red chilli, finely chopped 5 Whole cloves (kruinaeltjies) 5ml Mixed herbs 2 Bay leaves 500ml Warm water Salt and pepper to taste The sauce 62ml Brown vinegar 20ml Tomato sauce, 20ml Chutney 20ml Honey 10ml Medium curry powder Coat the Pot with the butter and heat. Braai the meat for about 15 minutes Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and braai for a further 15 minutes.(If the Pot gets too dry, add some warm water) Now add the 500ml warm water, cover with the lid and allow the Potjie to simmer for about 2 hours In the meantime, mix the ingredients of the sauce and put one side. After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe Sprinkle the parsley on top, and then layer the onions and allow the Potjie to simmer for 1 hour Add the sauce and allow to simmer for a further 30 minutes

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 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.

Venison Potjiekos: 2 kg ( 4 pounds) deboned venison, cut into small blocks (kudu, springbok or impala is excellent) 1 kg ( 2.2 pounds) beef shin (shank, knuckle-bone), cut into slices 75 ml (5 tablespoons) cake-flour 15 ml (1 tablespoon) salt Freshly ground black pepper (to your taste) 3 ml (a pinch) graded nut 1 can ( 400 ml) mushroom soup 1 litre (4 cups) apple juice 250 ml (1 cup) dry white wine 4 potatoes, cut into small blocks 5 carrots, sliced 4 onions, sliced 1 butternut squash, sliced 4 peeled tomatoes, coarsely chopped Dumplings: 360 g (750 ml/3 cups) self-raising flour 7 ml ( tea spoon) salt 375 ml (1 cups) milk Method Barbecue (braai) meat in a heated "potjie" until brown. Add cake-flour, soup and flavouring substances . Heat the apple juice and wine in a small pan and pour it over the meat. Put on the lid and simmer for 3-4 hours, put the vegetables in layers on top of the meat, put on the lid and simmer for another half an hour. In the mean time, mix all the ingredients for the dumplings together to form a soft dough, scoop the dough on top of the vegetables and simmer for another half an hour.

Shank and potato potjie Ingredients 1.50 kg lamb shanks 5 ml salt 5 ml black pepper 1 onion, finely sliced 15 ml olive oil 15 ml balsamic vinegar 5 ml lemon and herb spice 5 ml indian potjiekos spices 3 tomatoes, peeled and diced 50 ml boiling water or stock 500 g baby potatoes, in jackets or peeled 10 baby marrows, sliced 10 patty pans, halved 500 g fresh mushrooms, halved or sliced Method: Season the shanks lightly with salt and pepper and brown a few at a time in a heated pot until browned all over. Remove the shanks and saut the onion in a little olive oil until soft. Add the vinegar and stir through. Add all the spices and stir-fry lightly. Add the tomatoes and mix through. Return the shanks to the pot, lower the heat, add a little boiling water or stock and simmer until the shanks are done. Add the baby potatoes after simmering for half an hour. Simmer until the potatoes are almost soft and add the rest of the vegetables and heat until they're just done but still crisp. Season with salt and pepper to taste and another sprinkle of balsamic vinegar if you like.

CHICKEN IN CREAM SAUCE POT 6 Chicken Breasts Chicken Spice to Taste 250g Rindless Bacon, Cubed 4 Medium Onions, Diced 60ml Smooth Apricot Jam 100ml Water 15ml Worcestershire Sauce 12 Baby Onions, Peeled 10 Baby Potatoes, Peeled 750ml Frozen Mixed Vegetables 300g Mushrooms, Sliced Aromat to Taste 500ml Fresh Cream or 250ml Cream + 250ml Milk 1 Pkt Oxtail Soup 1 Pkt Onion Soup Spice the chicken with the chicken spices Heat the oil in a large pot and fry the bacon for about 5 minutes Add the onions and apricot jam, and cook until soft Add the chicken, worcestershire sauce and water, cover and allow to simmer for 15 minutes Add the baby onions and baby potatoes, and simmer for 10 minutes Add the vegies and mushrooms Sprinkle with aromat, cover, and allow to simmer for 30 minutes Mix the soup powder with the cream, and add to the pot Cover and simmer gently for 30 minutes

Yellow rice and chicken potjie Ingredients 500 g chicken pieces (drumsticks and thighs) 30 ml oil 1 onion, chopped 20 ml mild curry powder 5 ml turmeric 5 ml finely chopped coriander 5 ml ground cumin (jeers) 1 cinnamon stick 2 whole cardamom seeds (optional) 2 whole cloves 250 ml raw rice 750 ml lukewarm chicken stock 3 potatoes, peeled and cubed salt and freshly ground black pepper Method: Remove excess skin and fat from the chicken (all the skin can be removed if preferred). Brown the chicken, skin side down, in a little heated oil in a warm castiron pot until golden brown. Remove and set aside. Heat the rest of the oil in the pot and saut the onion until soft. Add the spices and saut for another minute. Add the rice and stir. Add the stock and chicken and bring to the boil. Cover and simmer over a low heat for 20 minutes, then add the potatoes. Cover and simmer until soft and most of the liquid has been absorbed. Stir occasionally to prevent burning. Add a little water if necessary and season to taste. Serve with salad and bread. Serves 4.