Thanks for the recipe – everyone enjoyed it! – Caleb

Flat-bottomed Potjie No: 4 Pot guide
Serves: 6
Preparation time: 45 minutes
Cooking Time: 30 minutes
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Ingredients

DOUGH
110 g salted butter
500 ml cake flour
10 ml baking powder
70 ml full cream milk
2 jumbo eggs
Apricot jam
2 ml salt

SYRUP
30 g salted butter
380 ml water (boiling)
260 ml white sugar

Method

DOUGH
TIP: You can create the dough yourself, or buy it ready-made from your local supermarket if you’re pressed for time.

• Combine the cake flour, baking powder and salt, then rub small pieces of the butter lightly into the dry ingredients.
• Whisk the full cream milk and jumbo eggs together, add to the dry mixture, then mix to make a dough.
• Keep the dough in the fridge for half an hour, then roll it out to a thickness of about half a centimetre all over.
• Spread the rolled-out dough lightly with smooth apricot jam.

SYRUP
You first need to create the syrup in your potjie pot, into which you will place the rolled-up dough

• Add the sugar and the boiling water to the potjie pot and stir over a low heat until all the sugar has dissolved.
• Simmer on a low heat for 2 – 3 minutes before stirring in the 30g of butter.

FINISHING TOUCHES

• Roll up the dough (spread with jam) and place it gently and carefully into the lightly simmering syrup in the potjie pot.
• Cover with the lid of the potjie and let the dough simmer slowly for about 30 minutes or until it is ready.
• Serve with custard and enjoy.

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Ingredients

1 kg beef tripe
15 ml cooking oil
1 large onion, thinly sliced
1 clove garlic, chopped
3 tomatoes, skinned and chopped or 1 x 410 g can whole tomatoes, chopped
50 ml chopped fresh parsley
5 ml sugar
10 ml salt
Freshly ground black pepper to taste
Pinch of grated nutmeg
250 ml dry white wine
10 baby or 4 large potatoes, quartered

Method

• Boil tripe in salted water for 2.5 hours or until tender.
• Drain, dry well and cut into strips.
• Discard salt water and dry potjie thoroughly.
• Heat cooking oil and sauté onion and garlic until transparent.
• Add remaining ingredients, except tripe and potatoes, and simmer until the sauce has thickened a little.
• Add tripe and stir well.
• Arrange potatoes on top and cover with lid.
• Simmer slowly for 30-40 minutes or until potatoes are tender.

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Ingredients

1 ox heart
250 g flank or breast of mutton
15 ml cooking oil
15 ml butter
3 onions, sliced
250 ml meat stock or dry white wine
2 ml ground cloves
5 ml ground coriander
1 ml grated nutmeg
1 ml ground allspice
30 ml vinegar

Method

• Soak heart in hot salted water for about 30 minutes.
• Discard hard tubes and cut heart into cubes.
• Discard outside skin from mutton and cut meat into smaller pieces.
• Heat oil and butter in larger potjie and brown meat.
• Remove meat from potjie and set aside.
• Add more oil and butter to potjie if necessary.
• Add onion and sauté until transparent.
• Leave the onion on the bottom of the potjie and spoon meat on top.
• Heat remaining ingredients in small potjie, pour over meat and cover with lid.
• Simmer slowly for 1 hour or until meat is tender.

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Ingredients

1 sheep’s liver
2 sheep’s kidneys
1 sheep’s heart
15 ml butter
15 ml cooking oil
1 onion, sliced
15 ml cake flour
250 ml meat stock
15-30 ml vinegar
5 ml sugar
5 ml salt
Freshly ground black pepper to taste

Method

• Pull off the outside skin of the liver.
• Cut out the tubes and slice liver into thin strips, or dice.
• Discard outside skin of kidneys.
• Cut kidneys in half, remove hard core, and dice.
• Rinse out heart thoroughly under cold running water, then cut out tubes.
• Dice heart.
• Heat butter and oil in potjie, add meat and brown.
• Add onion and sauté until transparent.
• Sprinkle flour over meat and stir.
• Add heated stock, vinegar and sugar and season with salt and pepper.
• Cover with lid and simmer for 20-30 minutes or until the meat is tender.

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RICE
1 small onion, chopped
50 g butter
500 ml uncooked rice
5 ml salt
Freshly ground black pepper to taste
15 ml fresh parsley or 5 ml dried
1 litre warm chicken stock (more if necessary)

Method
Heat butter in potjie and sauté onion until transparent.
Add bacon and fry for a few minutes.
Add cleaned chicken livers and fry lightly.
Add bay leaf, sage, salt, pepper and wine or stock and simmer for a few minutes. Remove from potjie and set aside.
Wipe the potjie out with paper towelling.
To prepare the rice, sauté onion in heated butter in the same potjie.
Add the rice and fry until the rice is well coated with butter.
Add salt, pepper and parsley.
Stir, then remove half the rice.
Spoon half of the liver mixture in a layer on top of the rice.
Repeat layers of rice and liver.
Pour the warmed stock over the top.
Cover with lid and simmer slowly over a very small fire for 30-40 minutes or until the rice is cooked, adding more stock if necessary to ensure the dish is moist and creamy.

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Ingredients

4 lamb’s tripe and trotters
3 kg saddle of lamb chops
50 ml blanc de noir wine
Salt to taste
3-4 peppercorns
5 medium onions, quartered
25 medium potatoes
20 ml curry powder
20 ml turmeric
50 ml white sugar
50 ml white vinegar

Method

• Wash tripe and trotters thoroughly.
• Cut tripe into 25 mm pieces and simmer in a little water in the potjie for 1 hour.
• Add trotters and chops, wine, salt and peppercorns.
• Simmer slowly for about 6 hours so that the tripe and trotters become soft and gelatinous.
• Make sure the meat does not dry out and add more water when necessary.
• When offal is tender, add onions and potatoes.
• Mix curry powder, turmeric, sugar, salt and vinegar together and add to the potjie.
• Simmer for a further 40-45 minutes, adding water if necessary to avoid burning.

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