Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2 hours
Note: There is a print link embedded within this post, please visit this post to print it. 
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients

5-6 medium potatoes
1 medium butternut squash
5 large carrots
2 ears of corn
1 small turnip or rutabaga
1 stalk celery
1/2 cup oil
2-3 onions
4-6 cloves garlic
1 teaspoon salt
Black pepper to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1 cup vegetable stock

Method

• Wash the vegetables and cut into chunks.
• You can use any other hard winter vegetables that you like.
• Heat the potjie over coals until a little bit warm, then add oil.
• When oil is hot, lightly cook onions and garlic.
• Arrange vegetables in layers on top of onion and garlic mixture.
• The ones with the longest cooking times go on the bottom of the pot.
• Sprinkle on the seasonings and herbs.
• Pour stock over the final layer.
• Cover the pot with its lid and simmer over campfire coals for 1.5 to 2 hours.
• Leave the lid on until the cooking time is finished.

The post Vegetable Potjie first appeared on Potjiekosworld.

Potjie No: 3 Pot guide
Serves: 4
Cooking Time: 1 hours
Note: There is a print link embedded within this post, please visit this post to print it. 
Note: There is an email link embedded within this post, please visit this post to email it.

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

• 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.

The post Vegetarian Potjie first appeared on Potjiekosworld.

Ingredients

1 kg dried beans (kidney, haricot or sugar beans)
1 pickled and smoked pork shank
3 litres meat stock
2 large onions, chopped
1 large carrot, diced
1 stalk leafy celery, chopped
1 bay leaf
1 sprig fresh thyme or 5 ml dried
10 ml salt
Freshly ground black pepper to taste
15 ml vinegar or lemon juice
250 g bacon, rinds removed and coarsely chopped
30 ml chopped fresh parsley or 10 ml dried

Method

• Soak beans overnight in enough water to cover.
• Place pork shank and drained beans in potjie and add enough stock to cover.
• Bring to the boil, frequently skimming off foam, and simmer until the beans and meat are almost tender.
• Add vegetables, bay leaf, thyme, salt and pepper and simmer for another 20 minutes or until vegetables are tender.
• Add vinegar or lemon juice and season soup with more salt and pepper if necessary.
• Fry bacon until crisp in separate small potjie.
• Serve soup in suitable deep bowls and sprinkle with a little parsley and bacon.

The post Old-fashioned Bean Soup first appeared on Potjiekosworld.

The post Curried Vegetables first appeared on Potjiekosworld.

The post Buttered Vegetable Potjie first appeared on Potjiekosworld.

The post Stampkoring in the Potjie first appeared on Potjiekosworld.

TOMATO SAUCE
30 ml olive or cooking oil 1 large onion, chopped
3 cloves garlic, chopped
2 x 410 g can whole peeled tomatoes or 8 medium tomatoes, skinned and chopped
50 ml chopped fresh parsley
15 ml chopped fresh basil or 5 ml dried
1 sprig fresh rosemary or 5 ml dried
1 sprig fresh thyme or 5 ml dried
1 bay leaf

Method
First prepare tomato sauce:
Heat oil in small potjie, add onion and garlic and sauté until transparent.
Add tomatoes and herbs and simmer gently until sauce is thick.
Stir sauce occasionally to avoid burning.
If you like, a knob of butter may be stirred in when sauce is cooked.

To prepare vegetables:
Place brinjal on a large board or into a large sieve.
Sprinkle with salt and allow to stand for 30 minutes.
Rinse off excess salt under cold water and dry brinjal thoroughly on paper towelling. Place brinjal on grid over glowing coals. Brush slices with a little extra cooking oil. Braai until lightly browned.
Turn, brush with oil and braai underside.
Remove from coals and set aside.
Meanwhile, place whole peppers, without brushing with oil, onto grid or place onto a braai fork and hold in the flames.
Do not worry if the peppers become black.
Remove from fire and rub skins off with a rough towel, or pull skins off with fingers. This is a time-consuming process, but the delicious braai flavour that results is well worth the effort.
Cut peppers in half, remove the seeds and cut into strips.
Arrange half the brinjal slices in the larger potjie, followed by a few spoonfuls of the tomato sauce.
Now place half the peppers and baby marrows on top of the brinjal.
Spoon some more tomato sauce on top, then place half the mushrooms and celery on top followed by more tomato sauce.
Continue in this way with the remaining vegetables, making sure that each layer is well covered with tomato sauce.
Bring slowly to the boil, then simmer over low coals for 45-60 minutes.

The post Ratatouille in a Potjie first appeared on Potjiekosworld.

The post Herbed Mustard Sauce first appeared on Potjiekosworld.

The post Beans and Pork Shank Potjie first appeared on Potjiekosworld.

The post Garlic Vegetable Potjie first appeared on Potjiekosworld.