Ingredients

STUFFING
15 ml cooking oil
1 onion, chopped
2 cloves garlic, chopped
15 ml medium curry powder
2 ml salt
500 g minced meat
1 small green apple, grated or chopped
15 ml wine vinegar
15 ml fruit chutney

PASTRY
500 ml cake flour
5 ml salt
30 ml butter
Cold water to mix pastry

CURRY SAUCE
15 ml cooking oil
1 onion, chopped
5 ml medium curry powder
2 ml turmeric
250 ml meat stock
2 ml salt
1 ml grated nutmeg
1 bay leaf or lemon leaf
15 ml fruit chutney
15 ml vinegar or lemon juice

Method

• For the stuffing, place cooking oil in the round-bellied pot and heat.
• Add onion and garlic and sauté until transparent.
• Add curry powder and salt and fry for a few minutes.
• Add remaining stuffing ingredients and sauté for 5 minutes, using a fork to break up any lumps in the mince.
• Remove from the potjie and leave in a cool place until cold.

• For the pastry, sift the dry ingredients together.
• Cut butter into smaller pieces and rub into the flour until the mixture resembles fine breadcrumbs.
• Make a well in the centre of the flour and add enough cold water to form a stiff dough.
• Roll out the dough into a 10 mm thick rectangle.
• Spread chilled stuffing on the inside of the pastry, leaving 25 mm clear around the edges to prevent the stuffing from falling out during cooking.
• Roll up the pastry like a Swiss roll.
• Brush the edges with a little cold water to secure.
• Wrap meat roll in a damp cloth, then with plastic wrap.
• Keep in a cool place while preparing sauce.

• For the sauce, place oil in the flat-bottomed potjie.
• Add onion and sauté until transparent.
• Add curry powder and fry for 2 minutes.
• Add remaining sauce ingredients and simmer for another 5 minutes.
• Gently place the unwrapped, chilled meat roll in the sauce.
• Cover with lid and simmer over a small fire for 30-40 minutes or until pastry is cooked.
• Serve with bananas left in their skins and baked in the coals.

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Ingredients

500 g coarsely minced pork
30 ml cooking oil
1 onion, chopped
1 green pepper, seeded and chopped
250 ml uncooked rice
375 ml fresh or frozen corn kernels
250 ml fresh or frozen peas
1 fresh pineapple, diced
1 tomato, skinned and chopped
15 ml soy sauce
50 ml fruit chutney
500 ml meat or chicken stock

Method

• Heat oil in pot.
• Add meat, onion and green pepper and sauté until meat has changed colour and onion is transparent.
• Remove half the meat and set aside.
• Spoon half the rice on top of meat and then arrange the corn, peas and pineapple in layers on top, ending with a layer each of the remaining rice and meat.
• Spoon tomato on top.
• Heat soy sauce, chutney and stock and pour over.
• Cover with lid and simmer for 45-60 minutes or until most of the stock has been absorbed.
• The mixture should not be dry though, but fairly moist.

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Ingredients

500 g finely minced beef
1 slice white bread, crumbled
1 small onion, finely chopped
5 ml salt
Freshly ground black pepper to taste
1 ml grated nutmeg
200 ml soda water
30 ml butter
30 ml cooking oil
1/2 red cabbage, shredded (about 500 g)
1 green apple, sliced
30 ml white wine vinegar
15 ml red currant jelly or smooth apricot jam
100 ml meat stock

Method

• Mix mince, breadcrumbs, onion, salt, pepper, nutmeg and soda water together.
• Shape into frikkadels.
• Stand in a cool place for about 30 minutes to firm up.
• Heat butter and oil in pot and brown frikkadels.
• Remove from pot and set aside.
• Sauté cabbage in pan juices.
• Add apple and sauté for a few minutes.
• Add remaining ingredients and simmer for a few minutes.
• Arrange frikkadels on top of cabbage.
• Cover with lid and simmer slowly for 20-30 minutes or until frikkadels are cooked.

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BATTER
250 ml cake flour
2 ml salt
5 ml baking powder
2 eggs, beaten
375 ml water, or milk and water
125 ml melted butter or melted mutton fat or lard

Method
To prepare meat, sauté meat and onion in 15 ml melted mutton fat or cooking oil until the meat changes colour.
Add vinegar, salt, pepper and spices and stir lightly.
Using the back of a spoon, press meat mixture onto the bottom of the pot.
To make the batter, sift flour, salt and baking powder together.
Beat eggs into water or milk and water and add to dry ingredients.
Stir well.
Stir in melted butter or fat, then pour batter over meat.
The batter should be thin enough to soak in between the meat.
Cover and bake slowly over a small fire for 30-40 minutes or until the mixture is cooked.
If a golden-brown crust is desired, place a few small coals on top of the lid.

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Ingredients

30 ml oil
1 onion (chopped)
2 cloves of garlic (crushed)
5 ml fresh ginger (grated)
20 ml masala
7 ml turmeric
5 ml ground coriander
5 ml ground cumin
5 ml garam masala
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 ground black pepper
125 ml meat stock
500 ml broccoli florets or frozen peas or corn
125 g lentils (cooked and drained)

Method

• Heat the oil in the potjie and fry the onion, garlic and ginger until soft.
• 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.

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