Extreme Potjie. Because half measure isn't an ingredient.

Pork and Mustard Bread Potjie

Posted by

Credit to PotjiejosWorld dot com (we'd put a link in but freakin' Posterous has some major bugs and cannot get the link and the word credit to work together - go figure). Visit them though, they're rad.

This was one of the most unique potjie recipes we've ever come across. And we learned some valuable lessons. Like, don't try this with Eisbein. Fatty globular mess of crap that we had to haul out at the end. Pork rib or Pork neck = rocking. The flavour was incredible - and that mustard bread - genius! The lads and lasses at Potjiekos World really know what they're talking about. And they have pretty pictures of South African face painting all over the place. Ag, we like 'em. 

The recipe called for peas. We didn't try those because Potjie Master Danie Kotzee is a big pea wimp. But we reckon peas would be an awesome addition. We also upped on the lemon and tweaked some stuff about the bread.

INGREDIENTS
4 rashers rindless bacon, cut into pieces
1 kg boneless thick rib of pork, cubed
2 medium onions, chopped
2 large carrots, sliced
2 stalks celery, chopped
350 ml beer
125 ml meat stock
1 bay leaf
5 ml salt
Freshly ground black pepper to taste
Rind from 3/4 of a lemon
30 ml lemon juice
250 ml fresh or frozen peas

MUSTARD BREAD
10 chunky slices of french loaf
Butter
Full jar of prepared French mustard (Dijon, even Hot English works)

METHOD

1  Fry bacon in potjie until crisp. Add meat a few pieces at a time and brown.

2  Add onion and sauté until transparent. Add carrots and celery and sauté lightly.

3  Add beer, stock, bay leaf and seasoning. Cover with lid and simmer for 1.5 – 2 hours or until meat is tender.
4  Season with lemon rind and juice. Add peas and simmer a further 5 minutes.
5  Meanwhile, blend butter and mustard together and spread on bread. Place butter-side up on top of meat. Replace lid and simmer for another 10 minutes until the juices have soaked into the bread.
6.  Do NOT stir
Serves: 6. Cooking Time: 2.5 to 3 hours. WARNING: Mustard Bread will dazzle friends and woo ladies.

Pork-mustard-bread-potjie

Yet Another Lamb Potjie

Posted by
There are so many lamb potjie recipes. Seriously. But this one is nice. And pretty easy. And has some interesting stuff in it (lemon, soya, mushroom soup). Can't remember where we found it. We reckon the secret is in the mushroom soup/gravy powder.

INGREDIENTS:

1 kg leg of lamb, cut into 3 cm cubes
1 tablespoon butter
3 medium onions, sliced
10 baby potatoes
10 whole baby carrots, peeled
8 whole 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
Garlic


METHOD
1  Heat the butter in the pot with some garlic. Fry that shit up!


2  Stir fry the onions until tender

3  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

4  Place the potatoes on top of the meat without letting them touch the side of the pot

5  Layer carrots and then the courgettes around and on top of the potatoes

6  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

7  Cover and simmer for about 90 minutes

8  Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot

9  Another hour on consistent heat, at least!


Serves 4-6 people

Pork, Prune and Oyster Potjie

Posted by

First of all, recipe credit to PotjieKosKing. We didn't change it much, just increased some volumes and added one or two things in, removed one or two things. OK, so we changed it a bit. But the essence remains and credit goes where credit is due. 

Now. Listen. You're going to feel a little odd about the oysters. Go with it. They add this weird but awesome saltiness to the potjie. The recipe looks pretty complicated, but asides from about 35 min prep - it's actually one of the easier ones.


Ingredients:

2 kg of pork fillet, preferably in 4 or 6 big chunks 
Packet of prunes, depipped 
Tin of smoked oysters
16 Baby onions
8 Celery sticks, chopped up
16 Baby potatoes
12-16 baby marrows, chopped up chunky
3 tablespoons Butter
50ml Cooking oil
15ml Cake flour
450ml Beef stock
450ml Red wine
Salt to taste
5ml Black pepper
16 dumplings (buy bread dough, make snooker sized balls with flour to stop 'em sticking)
Cous Cous

Method: 

1  Butterfly the pork fillet. Stuff the oysters inside the prunes. Stuff the prunes inside the fillet. Stuff the stuffed fillet inside another fillet (think about it!). Wrap string around it nice and toight. 

2  Oil and butter in the pot over a nice consistent heat. Brown the stuffed fillet. Take it out. Dust it in flour. Put it back in, brown again for about 2 minutes.

3  Add the stock and red wine. Pour some salt and pepper on the top of the meat. Let that bubble for 2 hours. Listen for the gurgle, keep the heat consistent.

4  Add all the veg. Add the dumplings on top of the veg. Let is bubble for another 2 hours.

5  Make the cous cous.

6  Here's how we served it up. Potjie pot in the middle of the table. Everyone dishes up some cous cous, veg, dumplings and sauce. By that time you'll be nearer the bottom of the pot where you can retrieve the pork bundles with some braai tongs. Remove the string and carve them like a roast and let everyone add that to their plate. Warning, the meat will be so soft that it's going to feel a little like shredded pork. No matter - tastier that way! 

Holy dumplings, Batman! That is one of the most unique and interesting potjie tastes I've ever had. Impress your friends and family. Woo your lady/ladies. It'll serve 8 easily. Let us know how it goes!

(download)

 

Beef and Guinness Potjie

Posted by
Always wanted to try this one. The pub pie version always goes down like Mother's pants on Father's Day. Adapted from the Irish stew: http://simplyrecipes.com/recipes/irish_beef_stew/


INGREDIENTS

1/4 cup olive oil

1 kg beef goulash
2 tablespoons crushed garlic
1 cup beef stock in hot water
1 440 ml can of Guinness beer
1 cup of red wine (plonk preferable)
2 tablespoons tomato paste
2 tablespoon sugar
1 tablespoon dried thyme
2 tablespoon Worcestershire sauce
4 bay leaves
3 tablespoons butter
6 potatoes, peeled, cut into 1/2-inch pieces
2 large onion, chopped
6 peeled carrots, chopped
Salt and Pepper
2 tablespoons chopped fresh parsley

METHOD

1 Heat olive oil in Potjie. Lightly salt and pepper the beef pieces. Brown the beef. Should take about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, parsley and bay leaves. Stir (yeah, we know... But its based on a stew so suspend the no-stir rule this time). Leave on the Potjie for an hour. Keep the heat as consistent as possible.

2 Stir fry the carrots and onions separately in the butter. Stir frying carrots is whack, but hey, they get buttery.

3 Add carrots, onions and potatoes to Potjie once its been going for an hour. 

4 Leave the potjie on for another 3 hours at consistent heat (listen for the constant gurgle). If you want to get super sneaky (and super tasty), 1 hr 45 min before the 4 hours are up, put a bunch of dumplings on top of the brew (dumplings are just bread dough rolled into compact balls the size of a snooker ball). We used 10 - awesomesauce. Put the lid back in. Dumplings will soak up the beefy goodness and cook inside. Oh mommy!


Potjie that shit up for another 2 hours or so. Serve with another Guiness. Chili on the side. Or some better red wine. Hells yeah.

 

Photo

Super Simple Super Saver Oxtail Potjie

Posted by

It's the potjie of potjies - the oxtail. The one everyone hauls out when they're trying to impress. So how about impressing them by drinking more red wine / beer (choose your poison) because this is so bloody simple to get on the go. The OB's adds a nice little twist... Credit for this one goes to Potjie Master Colin Ogden (who believes in stirring his potjies, sies, but this tasted nice, so he'll get away with it, once).

Oxtail-potjie-steam

Oxtail Potjie Recipe

1 whole ox tail (+- 1.5kg)
Couple 'o Onions
Tin of whole peeled tomatoes
200ml Old Brown Sherry
Potatoes
Carrots
Red Pepper
Garlic 

Brown the onions with the oxtail. Fry 'em up good over a hot fire & hot pot. Add the tomatoes and sherry. Leave for 2 hours. Add potatoes, carrots and red pepper (sliced). STIR (sies!). Cook for another 2 hours minimum, preferably another 3. 4-5 hours total cook time.

Nosh.

Chicken and Brown Onion Potjie

Posted by

The only thing extreme about this is the amount of tequila shots you have on the side. But. It's all about that brown onion taste. HOO RAH!

 

Chicken and Brown Onion Potjie Recipe

Chicken Pieces
1 Packet Brown Onion Soup
Patty Pans
Baby Marrows
Potatoes
Chardonnay
Cream

Open lid. Duh. Fry up the chicken in some oil. Mix brown onion soup in 200ml hit water. Add to Potjie. Chuck in the veg, potatoes and add a swig of Chardonnay (you first, then the pot). 

Wait 90 minutes. Add cream and some salt and pepper to taste. Serve over rice or noodles with a spicy red wine. Say thanks.


Photo