biltong06c_recipes_potjies

8/7/2019 biltong06c_recipes_potjies

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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

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Beef and Beer Potjie

Ingredients

1 kg beef fillet, cubed 15 ml cake flour 5 ml paprika 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.

Page 2 of 38Potjiekos recipes from Biltongmakers.Com!

2010/10/02http://www.biltongmakers.com/biltong06c_recipes_potjies.html


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Method

Heat the oil in the Pot and brown the meat and kidney till almost brown Add the onions and brown together Mix the ingredients of the sauce and add it to the Pot Stir well, cover with the lid and simmer for 1.5 hours Layer the dried fruit and then the veggies as they appear in the recipe Sprinkle some pepper over the tomatoes Cover with the lid and allow the Potjie to simmer for about 2 hours or

until the veggies are done

Serves 6


Bully Beef and Cabbage Potjie

Ingredients

600 g bully beef, cut into small cubes 250 g shell noodles, cooked and drained

20 ml oil 1 large onion, chopped 2 baby cabbages, finely chopped salt and black pepper to taste

Method

Heat the oil in a hot Potjie and saut the onions until glossy. Add the cabbage and sauce until the cabbage softens. Season to taste and add the bully beef 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.


Biltong Potjie




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This is not our own recipe and we don't necessarily agree with the method.However it is the closest we get to a Biltong Potjie.

Ingredients

6 onions, cut and diced 500 gram button mushrooms 1/2 kg cut and wet biltong 500 gram packet of noodles (Screw-type?) 1 green pepper, cut and diced 1 can "Pit Mielies" (NOT the creamy one) 2 cans fresh cream Loads of grated cheddar cheese

Method

Fry the onions and mushrooms in a Potjie over the coals Add a handfull of biltong. (Just sprinkle in the Potjie) In the mean time cook your noodles on the stove Put half the noodles on top of the biltong Add the rest of the biltong Add the rest of the noodles Sprinkle the greenpepper and the tin of pit mielies on top of the food in

the Potjie Add the two cans of fresh cream and the grated cheddar cheese Put the lid on the Potjie until all the cheese has melted. This does not

take long!! Eat immediately

Serves 4.


Chicken Potjie

Ingredients

1 kg chicken thighs 45 ml cooking oil

10 ml salt 4 bay leaves




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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 Fry the chicken, a few pieces at a time, until nice and brown Add the spices, herbs and chutney Layer first the potatoes and then the carrots on top of the meat Dissolve the stock cubes in boiling water and add to the potjie Replace the lid and simmer slowly for approximately 1 hour After 1 hour layer the mushrooms on top of the carrots Simmer for another 20-30 minutes Serve with rice

Serves 4-6


Mexican Chicken Potjie

If you enjoy Mexican food, you'll not be able to refuse this Chicken Pot. It'sunique taste is mainly thanks to the mixture of herbs and spices and it's sofilling that nothing extra, besides a nice tossed salad, needs to be served with

the pot. It's enough for 5 to 6 people and a # 3 pot is recommended.

Ingredients

2kg Chicken pieces 6 Medium potatoes, peeled and cubed 15 Whole button mushrooms 200g Frozen green peas 5 Medium-sized onions, diced 2 Tomatoes, diced 5 Carrots, peeled and sliced 125ml Uncooked rice 30ml Cooking oil




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10ml Dried parsley 5ml Garlic flakes 5ml Lemon pepper 1 Green-chilli, seeded and diced 5ml Dried oreganum

250ml Water 2.5ml Ground black-pepper 1.25ml Peri-Peri powder 125ml Dry white wine 30ml Sugar 20ml Salt 15ml Medium curry powder 1 cube Chicken stock, crumbled

Method

Heat the oil in the Pot Fry the chicken, a few pieces at a time, until golden brown Remove and brown the onions and chilli until soft Replace the chicken and add the water Cover with the lid and allow to simmer for 15 minutes Layer the veggies and rice as they appear above and sprinkle the herbs

and spices on top Cover with the lid and allow to simmer for another 15 minutes Mix the wine and the rest of the ingredients and pour over the food Cover with the lid and allow to simmer for 30 minutes or until the rice is

done Give the pot a good stir before serving

Serves 6-8


Chicken and Cream of Asparagus Potjie

Ingredients

16-20 chicken drumsticks and thighs 50 ml cooking oil (or olive oil) 50 ml brandy 1 tbls chopped garlic 250 grams bacon, chopped 2 onions, sliced into thin rings 3 stalks celery, cut into chunks 15 small new potatoes, whole and unpeeled




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250 grams fusilli pasta 1 red pepper and yellow pepper, sliced into strips 250 gram whole button mushrooms 1 cup grated cheddar cheese salt and pepper

The sauce

1 can asparagus pieces liquid reserved 250 ml cream 750 ml water or white wine 1 packet cream of mushroom soup 1 packet instant cheese sauce 2 tbls aromat spice 2 tbls mixed herbs 1 tbls garlic salt or onion salt

Method

Heat the oil in the Pot Fry the chicken pieces, a few at a time, until golden brown Add the garlic and brandy and heat for 5 minutes, stirring frequently Sprinkle the chopped bacon over the chicken followed by the onions and

celery Layer potatoes on top of the celery followed by the pasta Place the mushrooms on top of the pasta and add the peppers

Sprinkle with cheese Mix the sauce and pour over the ingredients in the pot Cover and simmer slowly for approximately 60-75 minutes over medium

coals (heat) Do not stir, mix everything just before serving Serve with a mixed salad

Serves 8-10


Chicken in Cream sauce Potjie

This delicious Potjie has a lovely, thick cream sauce with a chicken and baconflavour.It can be served on a bed of rice or with a pot-bread.This Potjie is enough for 4 to 6 people and a size 3 Potjie is recommended.




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Ingredients

6 Chicken breasts 250g Rindless bacon, cubed 4 Medium onions, diced 60ml Smooth apricot jam 100ml Water 15ml Worcester sauce 500ml Fresh cream or 12 Baby onions, peeled 10 Baby potatoes, peeled 750ml Frozen mixed vegetables 300g Mushrooms, sliced Chicken spice to taste Aromat to taste 1 Packet of oxtail soup 1 Packet of onion soup 250ml Cream 250ml milk Salt and pepper to taste

Method

Spice the chicken with the chicken spice Heat the oil in the Pot and braai the bacon for about 5 minutes Add the onions and apricot jam and braai until soft

Now add the chicken, water and Worcester sauce, cover with the lid andallow it to simmer for about 15 minutes

Add the onions and potatoes and allow the Potjie to simmer for afurther 10 minutes

Next add the veggies and the mushrooms Sprinkle a little aromat over the Potjie, cover with the lid and allow to

simmer for 30 minutes Mix the soup powder with the cream and add it to the Potjie Cover and allow it to simmer for a final 30 minutes

Serves 4-6


Chicken and Noodles Potjie

This delicious Potjie is so filling that it can be served on it's own.However, if so desired, a lovely tossed salad can be served along-side thePotjie. The Potjie can be served with baked potatoes or on a bed of rice as the




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pot has a lovely sauce.It's enough for 4 to 6 people and a size 3 Potjie is recommended.

Ingredients

8 Chicken breasts 'dye' 30ml Cooking oil 2 Celery sticks, chopped 2 Tomatoes, sliced 1 Green-pepper, cut lengthwise 250g Whole button mushrooms 250ml Onion grass, chopped 15ml Parsley, finely chopped 10ml Mixed herbs 500ml Uncooked shell noodles 5ml Ground black pepper 3ml Dried rosemary 250ml Dry white wine 250ml Grated cheddar cheese Salt and pepper to taste

Method

Spice the chicken with the salt and pepper Heat the oil in the Potjie and braai the chicken, a few pieces at a time,

until golden brown

Layer the veggies in the order as above and sprinkle the parsley andmixed herbs over all

Now add the shell noodles and sprinkle the pepper and rosemary overbefore pouring the wine over all the ingredients

Cover with the lid and allow to simmer for about 1 hour. Sprinkle the cheese over and allow to simmer for a final 20 minutes

Serves 4-6


Chicken and Veggies Potjie

Lot's of liquid must be added to this pot as the cabbage draws water. It'sbest served with a pot bread and is enough for 6 people when a size 3 Potjie isused.

Ingredients




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10 Chicken thighs 6 Large carrots, peeled and sliced 12 Baby potatoes, peeled 1 Small cabbage, chopped

0.5 Small butternut, cubed 30 ml Cooking oil 2 Large onions, diced 45 ml Chutney 10 ml Salt 5 ml Dried mixed herbs 5 ml Garlic flakes 1.2 ml Ground black pepper 1 Can undrained "pitmielies" (sweetcorn or mealie kernels) 125 ml Sweet white wine

Method

Heat the oil in the Potjie and brown the chicken and onions together forabout 30 minutes

Meanwhile, mix the chutney, salt, herbs, garlic and pepper and spreadthis mixture evenly over the chicken

Now layer the carrots, potatoes, cabbage and butternut on top of thechicken

Spread the rest of the chutney mixture over the veggies and pour themielies on top

Add the wine, cover with the lid and allow the Potjie to simmer for 1.5 -2 hours

Serves 6


Chicken and Yoghurt Potjie

This uniquely flavoured Potjie is a favourite and already won the NorthernTransvaal Potjiekos Competition.The lemon peel gives and extra bit of flavour to the food. The Potjie can beserved with baked potatoes or on a bed of rice as the pot has a lovely sauce.It's enough for 6 to 8 people and a size 3 Potjie is recommended.

Ingredients

2kg Chicken pieces 2 Green peppers, cut length-wise




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300g Carrots, peeled and sliced 6 Large potatoes, peeled and quartered 100g Dried apricots 200g Green beans, cut into pieces 150g Mushrooms, sliced

Salt to taste 1 Packet of mushroom soup

The Marinade

500ml Yoghurt 500ml Dry white wine 10ml Dried thyme 10ml Grated lemon peel 1 Large onion, finely chopped 5ml Ground black pepper 3 Bay leaves 5ml Dried 'dragon'

Method

Mix all the ingredients of the marinade, pour over the chicken and allowto marinade for 6 to 8 hours

Heat the pot until very warm and braai the chicken, a few pieces at atime, along with the green pepper until golden brown

Layer the carrots, potatoes, apricots, beans and mushrooms above the

meat Sprinkle the salt over and pour in the marinade Cover with the lid and allow the pot to simmer for approximately 2 hours If, after this, there is still too much liquid in the pot, mix the soup

powder in the sauce and allow the Potjie to simmer for a further 15minutes

Serves 6-8


Chicken Curry

Ingredients

1 kg chicken thighs

30 ml cooking oil (or olive oil) 3 medium onions, chopped




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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 tospread evenly on top.

Shut the lid and do not lift till ready, about 30 minutes, or else it mayimplode into a chewy mess.

Then insert a skewer into the dumpling, if it comes out clean it iscooked.

Enjoy!


Leg of Lamb Potjie (1)

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

Method

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




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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 Serve with rice, couscous and a salad

Serves 4-6


Leg of Lamb Potjie (2)

This is another excellent Leg of Lamb Potjie.It is enough for 6 people and a size 3 Pot is recommended.

Ingredients

2 kg Leg of lamb 250g Bacon, cubed 300g Baby carrots, peeled 8 Medium potatoes, peeled and halved 300g Brussell sprouts 15ml Ground Coriander 15ml Brown sugar 1 Bottle dry red wine 30ml Butter 3ml Dried rosemary

250ml Sour cream 150g Dried peaches Salt and pepper to taste 15ml Apricot jam 15 ml Cake flour

Method

Trim all the fat off the leg. Make small cuts in the leg with a knife and stretch these cuts by

pushing a finger in each cut Fill each cut with the cubed bacon Rub the leg well with the coriander and the brown sugar




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Marinade the leg in the wine overnight Melt the butter in the Potjie while the fire is still burning and brown

the leg slightly on all sides Add the rosemary and 50ml of the wine marinade Cover with the lid and allow the Pot to simmer for at least 1.5 hours or

until the leg is half done Ensure that the coals are not too hot and turn the leg regularly adding

some more wine marinade and not more than half of the sour cream Add the dried fruit, cover with the lid and allow the Potjie to simmer

for 30 minutes Layer the veggies as they appear in the recipe and season with the salt

and pepper Add the remaining sour cream, cover with the lid and allow the Potjie to

simmer for a further hour When the leg is done, add the jam, cover with the lid and wait until the

jam has melted

The Potjie is now ready to be served.Remove the leg and carve it in slicesAdd the flour to the sauce and stir until ready

Serves 6


Lamb Neck and Cabbage Potjie

Ingredients

14 lamb neck chops 2 tbs cooking oil 2 large onions, chopped

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

Heat the oil in a medium-size Potjie, then fry the onions, bacon and lambchops for about hour, stirring from time to time.

Cover with lid and leave to cook for about 45 minutes. Open pot, stir, then add layer of potatoes, finishing off with the




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cabbage. Add the water/lemon juice mixture, herbs and spices. (Don'tstir yet)

Cover with lid and cook for about another 2 hours slowly over mediumcoals ; check if there's enough water after a while, and add more ifnecessary.

Stir through ; the meat should fall off the bones. Serve with brown rice and sweet mashed cinnamon pumpkin.


Mutton Potjie (1)

This delicious Potjie has a wide variety of vegetable flavours that makes itirresistible.It's enough for 4 people and a size 2 Potjie Pot is recommended.

Ingredients

1 kg Skaapskenkels (sheep shin), cut into pieces 1 Large onion, cubed 250 g Whole baby carrots, peeled 3 Medium potatoes, peeled and halved 200 g Cauliflower 250 g Baby marrow 100 g Frozen peas 30 ml Cooking oil 100 g Tomato puree 10 ml White sugar 375 ml Water 6 Black pepper-corns 4 Bay leaves

Salt to taste

The sauce

250 ml Cold water 20 ml Flour 10 ml Bisto

Method

Heat the oil in the Potjie and brown the meat Remove the meat and put aside




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Brown the onions and then return the meat to the Pot Mix the tomato puree, sugar and water together and add it to the Pot Cover with the lid and allow the Pot to simmer for approximately 1 hour Now add the pepper corns, bay leaves and salt and allow the Potjie to

simmer for a further 30 minutes

Layer the veggies as they appear in the recipe Cover with the lid and allow to simmer for about 1 hour Finally, mix the ingredients of the sauce and add it to the Potjie 10

minutes before serving

Serves 4


Mutton Potjie (2)

This delicious Potjie is made with several parts of the sheep and is best servedwith yellow rice and raisins.It's enough for 6-8 people and a size 3 Potjie is recommended.

Ingredients

2kg of mixed meat i.e skenkel (shin), neck and ribs 2 Medium-sized onions, diced 20 Baby potatoes, peeled 1kg frozen mixed vegetables 3 Medium sized sweet-potatoes, sliced 30ml Butter Salt and pepper to taste

The sause

500ml Warm water 2 Cubes of beef stock 10 ml Dried oreganum and rosemary 250ml Dry red wine 50ml Chutney 50ml Tomato sauce 50ml Worcester sauce 30ml Maizena (cornflour) 30ml Oxtail soup powder 25ml Soya sauce 15ml Bisto (gravy powder) 10ml Garlic flakes 0.6ml Fine 'kruinaeltjies'(cloves)




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5 ml Grated lemon peel

Method

Coat the Potjie well with the butter and heat the Potjie until it is very

hot Brown a few pieces of meat at a time and remove The meat has now braaied out it's own fat Brown the onions in the meat's fat until soft Return the meat to the pot and layer the potatoes and sweet potatoes

on top of the meat Mix all the ingredients of the sauce and pour over the food in the Pot Add salt and pepper to taste Finally, cover with the lid and allow to simmer for approximately 2.5

hours (add the mixed veggies after 1 hour).

Serves 6-8


Curried Neck of Mutton Potjie

Ingredients

1.5 kg neck of mutton, cut into slices 30 ml cooking oil salt and pepper to taste 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.




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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.


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.

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.




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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 gratedcoconut.


Sheep Neck and Noodles Potjie

This delicious Potjie is made unique by the noodles and veggies which makes itso filling that it can be served on it's own.It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

1.5kg Sheep neck, cut into pieces 125ml Cake flour 125ml Oil 4 Medium onions, diced 625ml Port 1 Litre water 250ml Raw shell noodles 1 Green, red and yellow pepper, diced 8 Carrots, peeled and sliced 8 Medium potatoes, peeled and diced 8 Baby Marrows, quartered 300g Button mushrooms 15ml Salt 15ml Coriander

5ml Mixed herbs 3 Whole cloves (kruienaeltjies) 7 Whole peppercorns 1.5ml Fine nutmeg Grated cheese

Method

Coat the meat with the flour Heat the oil in the Potjie and brown the meat Add the onions and brown the combination in an open Pot Add 125ml of the port and 125ml of the water Cover with the lid and allow to simmer for 45 minutes




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Sprinkle the noodles and the green-peppers over the meat Layer the veggies as they appear in the recipe Mix the salt, herbs and spices in the remaining port and water and pour

over the food Cover with the lid and allow to simmer for about 2.5 hours

Finally, sprinkle some grated cheese over the pot 30 minutes before thePotjie is served

Serves 6


Mutton Curry Potjie

This unique Potjiekos won third prize in Huisgenoot's Transvaal Potjiekoscompetition and first prize in Beeld's Potjiekos competition.It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

2 kg skaapskenkel (sheep shin), cubed 3 Large onions, diced 2 Medium eggplant, peeled and cubed 8 Baby potatoes, peeled 4 Large tomatoes, diced 60ml Oil 50ml Butter 4 Sticks of cinnamon 10 Whole cloves (kruinaeltjies) Salt and pepper to taste Little bit of white sugar

The Marinade

30ml Oil 20ml Medium curry powder 10ml Grated ginger 10ml Borrie (turmeric) 10ml Lemon juice 5ml Mustard

The Yoghurt mixture

500ml Natural yoghurt




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20ml Chopped fresh parsley

Method

Mix the ingredients of the marinade and pour over the meat for about 1

hour Heat the oil and butter in the Potjie and then add the stick cinnamon

and cloves for a few minutes Add the onions and braai until soft Remove the onions but let the stick cinnamon and cloves remain in the

Pot Brown the meat and add a little water if necessary Add the onion mixture to the meat, cover with the lid and allow to

simmer for about 1 hour Place the eggplant cubes on top of the meat and season with the salt and

pepper Layer the potatoes and tomatoes and once again season with salt and

pepper and a little bit of white sugar Cover with the lid and allow to simmer for approximately 2-3 hours Stir well before serving and serve with rice and the yoghurt mixture

over each serving

Serves 6


Ostrich Potjie

Ingredients

1.5 kg ostrich neck slices 30 ml cooking oil 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




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Method

Heat the pot until very hot Brown the meat in its own fat (don't burn it!) Add the water and the wine Cover and simmer for 1 hour Add the onions Replace the lid and simmer for another 2 hours Have an occasional peek and add water if necessary Arrange the carrots, potatoes and peas in layers on top of the meat. Cover and simmer for a further 1 hour Mix the water, soup powder, salt and garlic and add to pot Simmer for a further 15 minutes Serve with French bread, chips or rice

Serves 4


Oxtail Potjie (2)

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




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Dry oxtails with paper towel. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to

coat with flour. Heat butter and olive oil and saut bacon pieces. Remove bacon and brown Oxtail in resulting fat, remove and drain.

Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. Add the finely diced carrots, leeks, onions and saut until softened Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato

sauce, red wine, sherry. Bring slowly to a boil and cook slowly for 3 - 4 hours. 1 hour before serving cut the remaining carrots into 1 inch pieces, add

them and mushrooms and continue cooking slowly. Just prior to serving, add cream and stir in. If you want to thicken the sauce mix some cornstarch with the cream

before adding.


Oxtail and Banana Potjie

This lovely Potjie is best when served with brown or white rice.

It's enough for 6 people and 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




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62ml Brown vinegar 20ml Tomato sauce, 20ml Chutney 20ml Honey 10ml Medium curry powder

Method

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 somewarm water)

Now add the 500ml warm water, cover with the lid and allow the Potjieto 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

Serves 6


Oxtail and Mutton Potjie

This Potjie has won competition after competition.It has it's ingredients packed in circles and not in layers, which makes thedishing up easier and also enables one to have a better look at what's in thePot.

It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

1 Oxtail, cut into pieces 500g of Skaapskenkels (sheep shin), cut into pieces 500g Skaapstertjies/ribbetjies (Sheep tails/ribs) 250g Bacon, diced 8 Medium onions, diced 500ml Greenbeans, cut up 1 Bunch of carrots, sliced 0.5 Cauliflower, broken up 300g Button mushrooms




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1 Green pepper, diced 15 Baby potatoes 2 Celery sticks, chopped 15 Whole baby onions 1 Red chilli pepper

Roughly chopped parsley 30ml Butter 4 Blocks beef stock, crumbled 10 Whole peppercorns 8 Whole cloves (kruinaeltjies) 4 Cloves of garlic, chopped 10ml Mixed herbs 1 Stick cinnamon Pepper to taste 125ml Dry red wine 62ml Water Grated neutmuskaat to taste 15g Brown onion soup

Method

Coat the Pot with the butter and braai the meat for about 15 minutesuntil brown

Add the onions, bacon, beef stock, spices and herbs and braai for afurther 15 minutes

Remove the mutton pieces

Add the water and the wine to the oxtail, cover with the lid and allowthe Potjie to simmer for about 1 hour

Replace the mutton and let it simmer for a further 50 minutes Now pack the veggies as follows - A ring of green beans against the

edge of the Pot, then a ring of carrots and a ring of cauliflower right inthe middle

Push the mushrooms tightly between the edge of the Pot and the greenbeans and sprinkle with the chilli

Pack the potatoes between the beans and the carrots and sprinkle thecelery over it

Pack the onions around the cauliflower and sprinkle the soup powder and

parsley over it Cover with the lid and allow it to simmer for a further 2 hours or until

the veggies are soft

No salt is used as the soup powder and beef stock contains enough salt

Serves 6





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It's enough for 6 people and a size 2 pot is recommended.

Ingredients

2 kg Leg of pork, cubed 1 Large pineapple, peeled and sliced 1 Large Cooking apple, peeled and sliced 15 ml Butter 2 Large onions, sliced 1 Green pepper, sliced 10 ml Finely mixed spices 125 ml Brown vinegar 60 ml Maizena (Cornflour) 60 ml Brown sugar 60 ml Red wine 25 Worcester sauce 250 ml Boiling water Salt and pepper to taste

Method

Melt the butter in the Pot and brown the onions and green peppers untilsoft

Remove and brown the meat Sprinkle the spices, salt and pepper over the meat Place the pineapple on top of the meat, then the apple and then the

onion and green pepper mix Mix the rest of the ingredients and pour over the Potjie Cover with the lid and allow the pot to simmer for approximately 2 hours

Serves 6


Pork and Veggies Potjie

You'll have to search far and wide to find a Potjiekos with a wider variety ofvegetables as this delicious Pork Potjie.It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

1.5 kg Pork skenkel (shin), cut in pieces 250 g Bacon, cut in pieces




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1 Large onion, sliced 1 Green pepper, cut in rings 1 Clove of garlic, chopped 6 Medium potatoes, cubed 4 Carrots, sliced

3 Celery sticks, sliced 2 "rape" (turnips) peeled and cubed 1 Leek, sliced (only the white part) 500 ml Green beans, chopped 500 ml Cabbage, chopped 30 ml Olive oil 1 Can of tomato paste 100 ml Water 2.5 ml Finely mixed spices Salt and pepper to taste

Method

Heat the oil in the Pot Spice the meat with salt and pepper and brown the meat slightly Remove the meat and saut the bacon, onion, green pepper and garlic for

15 minutes in the oil Replace the meat Mix the tomato paste with the water and pour over the meat Cover with the lid and allow the pot to simmer for 30 minutes Layer the veggies as they appear in the recipe and sprinkle the mixed

spice over the meat Cover with the lid and allow the pot to simmer for a final 1 hour or until

the veggies are soft.

Serves 6


Pork Fillet Potjie

This lovely Potjie won a third prize in the Huisgenoot's Potjiekos competition.It's a winner when served with dumplings and is enough for 6-8 people when asize 4 Potjie is used.

Ingredients

2 Pork fillets, approx 700g each 20 Large seedless 'pruimedante' (prunes) 10 Smoked oysters




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12 Baby onions 5 Celery sticks, sliced 12 Baby potatoes, peeled 20ml Butter 20ml Cooking oil

15ml Cake flour 250-300ml Beef stock 125ml Red wine Salt to taste 5ml Black pepper 5ml Maizena (cornflour) Freshly chopped parsley for garnish

Method

Cut a lengthwise groove in each fillet and open carefully Fill 10 of the'pruimedante' with an oyster and arrange the filled 'pruimedante' in thegroove of one of the fillets

Cover with the other fillet and bind the two fillets tightly with a pieceof string

Heat the butter and oil and braai the meat until brown Sprinkle the cake flour over the fillets and brown for another 2 minutes Add the stock and the red wine and stir the sauce with a wooden spoon

until smooth Season the meat with the salt and pepper and cover with the lid and

allow the Potjie to simmer slowly for 1 hour

Remove the string from the meat and cut in slices but keep the piecesagainst each other

Pack the veggies around the meat in the pot, add the remaining'pruimedante' and add a little of the stock, if necessary, and allow thePotjie to simmer until the veggies are done

Thicken the sauce with the maizena (cornflour) (mixed in a little water)if needed

Garnish with the parsley before serving

Serves 6-8


Crayfish Potjie

If you thought that nothing can be tastier than Crayfish, then try it with theflavourful rice in this awesome Potjie.

This Potjie must simmer slowly to prevent the rice from burning. It's deliciouswhen served with a fresh garden salad. It's enough for 6 people and a size 3




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Potjie is recommended.

Ingredients

6 Uncooked crayfish tails 2 Tomatoes, peeled and diced 150 g Sliced mushrooms 1 Medium onion, chopped 1 Green pepper, chopped 1.5 L Water 10 ml Dried parsley Juice of 1 lemon 45 ml Cooking oil 750 ml Uncooked rice 1 packet White onion soup 10 ml Garlic salt Salt to taste

Method

Allow the parsley to soak in the water for 15 minutes Heat the oil in the Pot and cook the rice for a few minutes Add the onions and peppers and brown until soft Add the parsley water and the rest of the ingredients except the

crayfish Sprinkle the salt over and cover with the lid

Allow the Potjie to simmer slowly for 30 minutes or until the rice isalmost done

Now place the crayfish tails on top of the pot and allow it to simmer for15 minutes

Don't cook the crayfish for too long as it could get soggy

Serves 6


Seafood Potjie

Ingredients

50 black mussels 125 ml dry white wine

3 tbls butter 2 gloves garlic, finely chopped




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1 cup parsley, finely chopped 1 large onion finely chopped 1 tomato, skinned and chopped pinch of dried thyme freshly ground black pepper to taste

juice of 1 lemon 1 cooked crayfish or 6 prawns 250 ml fresh cream

Method

Put the wine in the Potjie Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the

mussels Cover and simmer slowly for approximately 15 minutes Sprinkle with lemon juice and add the crayfish or prawns Simmer for a further 10 minutes. Add the cream Serve with French bread, chips or rice

Serves 4


Surf and Turf Potjie

This lovely Surf and Turf Potjie is best when served with a nice garden salad.It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

500 g pork, cubed 5 Chicken thighs, halved 1 kg Kingklip fillets, cut into pieces 400 g Frozen prawns 500 g Mussells 500 g Calamari 500 g Crabsticks 60 ml Cooking oil 3 Red peppers, sliced 1 Large onion, chopped 1 L Boiling water 5 ml Saffron 4 Bay leaves 2 Blocks chicken stock




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500 g Uncooked rice 250 g Frozen peas Salt and pepper to taste Juice of 1 lemon

Method

Heat the oil in the Pot Slightly brown the peppers, onion, pork and chicken Cover with the lid and allow the Potjie to steam for 1 hour or until the

meat is almost tender Mix the saffron, bay leaves and chicken stock in the water and stand

one side Pack the seafood on top of the meat, then the rice and finally the peas Flavour with salt and pepper Pour the saffron water little by little as the rice cooks dry Allow the Potjie to simmer slowly until the rice and peas are done and

the fluid is virtually cooked away Pour the lemon juice over just before serving and stir well

Serves 6


Vegetarian Potjie

Ingredients

1 Large onion, quartered 1 green pepper, cut into large cubes 1 glove of garlic, chopped 3 tins chopped tomatoes 100 ml water 6 medium potatoes, peeled and cubed 4 carrots, peeled and sliced 3 celery sticks, chopped 2 turnips, peeled and chopped 1 leek, sliced 2 cups green beans, sliced 2 cups of shredded cabbage 2 tsp chopped parsley

Method




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Layer potatoes, carrots, green beans, celery, turnips, onions, pepper,leek and cabbage in the Potjie (In this order)

Add the tinned tomatoes and the water Add salt, pepper and parsley Cover and simmer slowly for approximately 60 minutes until done

Serve with couscous, rice or pasta

Serves 4-6 people


Venison (Wilds) Potjie

Ingredients

1 kg venison, cubed 250 g rindless bacon, chopped 125 ml sunflower oil 4 medium carrots, sliced 2 medium onions, sliced 2 cloves garlic, crushed 10 ml chopped fresh thyme 500 ml port or dry red wine 6 medium potatoes, sliced

Method

Heat the oil in a Potjie and saut the carrots, onions and garlic for about5 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.


Waterblommetjie Potjie

You have not had a real South African Potjiekos until you have tasted this one.

This traditional South African Potjie is a must.It's enough for 6 people and a size 3 Potjie is recommended.




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Ingredients

1kg Waterblommetjies 12 Pieces of sheep neck 4 Medium-sized onions, diced 250ml Water 6 Black pepper-corns 4 Bay leaves 3 Whole cloves ('kruienaeltjies') 15ml Salt 15ml Aromat 10ml Dried parsley 2.5ml Ground black pepper 500g Baby carrots, peeled 15 Medium potatoes, quartered 500g Cauliflower 500g Whole button mushrooms 6 Baby marrow, sliced 4 Tomatoes, cubed 500g Mixed dried fruit, soaked in water for 1 hour 250ml Dry white wine 90ml Bisto (gravy powder)in 125ml Water Salt and pepper to taste

Method

Heat the Potjie and melt the butter Brown a few pieces of meat at a time and remove Brown the onions until soft Return the meat and add the water, pepper-corns, bay leaves and cloves

and 10ml of the salt Cover with the lid and allow the Potjie to simmer for about 1 hour Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-

between the layered vegetables (layer the veggies as they appear in therecipe)

Place the dried fruit on top and allow the Potjie to simmer for about 1.5hours

Sprinkle a little Aromat over the Potjie, cover with the lid and allow tosimmer for 30 minutes

Finally, add the wine and the Bisto solution 30 minutes before the Potjieis served

Serves about 6





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