Potjie No: 1 and 3
Serves: 6
Cooking Time: 3.5 hours
Print Recipe »
Email Recipe »
Ingredients
125 g spek, diced
15 ml butter
15 ml cooking oil
2 onions, chopped
2 cloves garlic, chopped
1 guineafowl, cut into portions
1 small carrot, chopped
1 stalk celery, chopped
1 bay leaf
2 sprigs fresh thyme
15 ml chopped fresh oregano or 5 ml dried
5-7 ml salt
Freshly ground black pepper to taste
200 ml dry red wine
100 ml meat stock
350 ml brown mushrooms
30 ml chopped fresh parsley
Method
Fry spek in larger potjie until crisp.
Remove and set aside.
Add butter and oil to remaining fat and sauté onion and garlic until transparent.
Remove and set aside.
Add guineafowl portions and brown on all sides.
Spoon onion mixture, carrot, celery and spek on top.
Add herbs, salt and pepper.
Heat wine and stock together in smaller potjie and pour over guineafowl.
Cover and simmer slowly for 2 – 3 hours or until tender.
Arrange mushrooms on top and sprinkle with parsley.
Replace lid and simmer for a further 15 minutes or until mushrooms are tender.
