This potjie was amazing! I bought my potjie pot 2 weeks ago and decided to do this recipe for it’s initiation. This was the first ever potjie I made and it turned out BRILLIANT! I used cream of chicken soup and oxtail soup, and my dog stole the bacon when I wasn’t looking but it still turned out amazing! My girlfriend and her family loved it and went for seconds! – Clinton

Potjie No: 3 Pot guide
Serves: 4 – 6
Cooking Time: 1.5 hours
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Ingredients

6 chicken breasts
250g rindless bacon, cubed
10 baby potatoes, peeled
12 baby onions, peeled
750ml frozen mixed vegetables
4 medium onions, diced
300g mushrooms, sliced
60ml smooth apricot jam
Cooking oil
100ml water
15ml worcester sauce
500ml fresh cream or 250ml Cream + 250ml milk
Chicken spice to taste
Aromat to taste
1 packet of oxtail soup
1 packet of onion soup

Method

• Spice the chicken with the chicken spice.
• Heat the oil in the pot and braai the bacon for about 5 minutes.
• Add the onions and apricot jam and braai until soft.
• Now add the chicken, water and worcester sauce, cover with the lid and allow it to simmer for about 15 minutes.
• Add the onions and potatoes and allow the pot to simmer for a further 10 minutes.
• Next add the veggies and the mushrooms.
• Sprinkle a little Aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
• Mix the soup powder with the cream and add it to the pot. Cover and allow it to simmer for a final 30 minutes.

The post Chicken Cream Sauce Potjie first appeared on Potjiekosworld.

Potjie No: 4 Pot guide
Serves: 6 – 8
Cooking Time: 1.5 hours
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Ingredients

2 tbsp butter
8 medium shallots, whole peeled
5 whole garlic cloves, crushed
300 grams streaky bacon, cut thick
Sprig of fresh thyme
500 grams button mushrooms, whole
4 carrots peeled and cut into thick slices
2 cups good Bourgogne red wine (Pinot Noir)
2 cups chicken stock
2 tbsp balsamic vinegar
8 pieces chicken on the bone
Parsley
Salt and Pepper to taste

Method

• Heat Potjie.
• Add butter and bacon.
• Brown bacon on medium heat until brown.
• Remove bacon and set aside.
• Keep bacon fat in Potjie.
• Brown chicken and shallots in bacon and butter fat. Half way through add garlic and add salt and pepper.
• Add chicken stock, wine, herbs, vinegar, carrots and potatoes. Add the bacon back to Potjie.
• Cover and simmer for 45 minutes until chicken is tender and cooked through.
• Remove solids from Potjie.
• Add mushrooms to remaining liquid, boil quickly and reduce liquid by 3/4 until it becomes a nice thick sauce.
• Reduce heat and return solids to Potjie.
• Reheat solids and coat with sauce.v
• Garnish with parsley and serve.
• Serve with mashed potatoes or a fresh French baguette and a nice Pinot Noir wine.

Thanks Stu!

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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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Potjie No: 4 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

1 kg bolo, shin or neck
15 ml cooking oil
5 ml salt
Freshly ground black pepper to taste
1 clove garlic (crushed)
2 onions (coarsely chopped)
3 carrots (sliced)
300 g cauliflower florets
4 baby marrows (sliced)
15 ml brown sugar
100 ml orange juice
125 ml grated cheddar cheese

Method

• Cube or slice meat.
• Heat oil in potjie and brown meat, then season with salt and pepper.
• Add garlic and onion and saute until onion is transparent.
• Add vegetables, brown sugar and orange juice.
• Cover and simmer for 1.5-2 hours or until meat is tender.
• Just before serving, sprinkle with grated cheese.
• Serve with baked potatoes.

The post Beef and Vegetable Potjie first appeared on Potjiekosworld.

My husband and I had a Potjie Competition past weekend, we took 1st place out of 4 pots…We adjusted the ingredients a bit to our preferences. Overall a very nice pot.. – Twana

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

15ml cake flour
5ml mixed herbs
5ml paprika
375ml beer
1kg beef fillet, cubed
250ml beef stock
15ml butter
1 packet of tomato soup powder
15ml oil
1 bay leaf
2 medium onions, thinly sliced
15ml vinegar
15ml white sugar
10ml Maizena
8 green beans, cut up
Salt and pepper to taste
4 carrots, peeled and thinly sliced
1 garlic clove, chopped

Method

• Coat the meat with a mixture of the flour and paprika.
• Heat the oil and butter in the pot and brown the meat.
• Remove the meat and brown the onions and sugar until the onions is nice and soft.
• Add the beans, carrots and garlic, cover with the lid and allow the pot to simmer for about 5 minutes.
• Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf.
• Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon).
• Mix the vinegar and cornflour and stir in.
• Simmer until the gravy has thickened and season with salt and pepper.

The post Beef and Beer Potjie first appeared on Potjiekosworld.

Potjie No: 3 Pot guide
Serves: 8
Cooking Time: 30 minutes
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Ingredients

3 onions (chopped)
1 pack of fresh mushrooms
1 pack of bacon (chopped)
1 pack of Frankfurters (chopped)
1 pack of cheese-griller sausages (chopped)
720 g sliced biltong
1 packet of pasta (screws)
1 packet of mushroom flavoured rice
1 packet of Spanish flavoured rice
250 g grated cheese

Method

• Braise onions and mushrooms in oil and flavoured salt.
• Add bacon and sautè for 2 minutes then add the sausages.
• Sautè for a further 5 minutes.
• Add pasta and rice and one kettle boiling water.
• Close the pot and allow to cook for 20 minutes.
• Then add the biltong, return the lid and let it steam for 5 minutes.
• Remove the lid and stir.
• Ensure that it does not dry out.
• Sprinkle the cheese on top, let it stand for 5 minutes and serve.

The post Biltong Potjie first appeared on Potjiekosworld.

Ingredients

1 kg thin flank (cubed)
30 ml cooking oil
1 onion (chopped)
1 clove garlic (crushed)
1 x 410g can tomatoes (coarsely chopped)
10 ml salt
Freshly ground back pepper to taste
30 ml chopped fresh basil or 10 ml dried
150 ml hanepoot or white muscadel wine
30 ml lemon juice
15 ml cake flour
30 ml chopped fresh parsley or 10 ml dried

Method

• Heat oil and brown meat.
• Add onion and garlic and saute until golden brown and transparent.
• Add tomatoes, salt, pepper and basil.
• Heat wine and add.
• Season with lemon juice.
• Cover potjie with lid and allow to simmer for 1.5-2 hours or until meat is tender.
• Mix flour with a little cold water to form a paste.
• Add to meat.
• Simmer for a few minutes to thicken.
• Just before serving, sprinkle with parsley and serve with rice.

The post Beef Wine Potjie first appeared on Potjiekosworld.

Replaced the chicken with lamb, wow everybody just loves it – Willie

Potjie No: 4 Pot guide
Serves: 6 – 8
Cooking Time: 1.5 hours
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Ingredients

30ml cooking oil
10ml dried parsley
2kg chicken pieces
5ml garlic flakes
5 medium onions, diced
5ml lemon pepper
1 green chilli, seeded and diced
5ml dried oreganum
250ml water
2.5ml ground black-pepper
5 carrots, peeled and sliced
1.25ml peri-peri powder
6 medium potatoes, peeled and cubed
125ml dry white wine
125ml uncooked rice
30ml sugar
200g frozen green peas
20ml salt
15 whole button mushrooms
15ml medium curry powder
2 tomatoes, diced
1 cube chicken stock, crumbled

Method

• Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
• Remove and brown the onions and chilli until soft.
• Replace the chicken and add the water.
• Cover with the lid and allow to simmer for 15 minutes.
• Layer the vegetables and rice as they appear above and sprinkle the herbs and spices on top.
• Cover with the lid and allow to simmer for another 15 minutes.
• Mix the wine and the rest of the ingredients and pour over the food.
• Cover with the lid and allow to simmer for 30 minutes or until the rice is done.
• Give the pot a good stir before serving.

The post Mexican Chicken Potjie first appeared on Potjiekosworld.

Ingredients

4 sheep’s tails (optional)
1.5 kg neck of mutton, sawn into slices
1 kg mutton shank, sawn into pieces
1 kg mutton breast, sawn into portions
2 onions, sliced
2 cloves garlic, crushed
1 green pepper, seeded and cut into strips
300 g potatoes, peeled and sliced
200 g baby carrots
200 g green beans
100 g baby marrows
100 g button mushrooms
1/2 x 410 g can whole tomatoes, chopped
30 ml chopped fresh parsley
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
50 ml dry white wine
150 ml dry red wine

Method

• Place sheep’s tails, if using, into potjie, heat slowly and brown.
• Add remaining meat a few pieces at a time and brown in tail fat.
• Add onion, garlic and green pepper and sauté until onion and garlic are transparent.
• Arrange vegetables in layers, in the order listed above, on top of meat.
• Add tomatoes, parsley, salt and pepper and bay leaf.
• Pour heated wine over, cover with lid and simmer for 2 – 3 hours or until meat is tender.

The post Pilgrims Potjie first appeared on Potjiekosworld.

This recipe is a favorite one with my children.They cannot wait for me to make it. But only do it in the platboom potjie as it is not the same in the boepens potjie. Simple but very very tasty indeed. – Hennie

Potjie No: 3 Pot guide
Serves: 10
Cooking Time: 2 hours
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Ingredients

30 ml mutton tail fat or 15 ml butter and 15 ml cooking oil
2 large onions, finely chopped
2 cloves garlic, finely chopped
1.5 kg neck of lamb slices
10-15 ml salt
Freshly ground black pepper to taste
8 medium potatoes, quartered lengthwise
500 g uncooked rice
2.5 litres meat stock

Method

• Heat fat or butter and oil in potjie and sauté onion and garlic until transparent.
• Remove and set aside.
• Slash fat edges of meat to prevent curling while cooking.
• Add meat gradually to potjie and fry until golden brown and crisp.
• Sprinkle meat with a little salt and pepper.
• Arrange potatoes on top of meat and sprinkle with remaining salt and pepper.
• Spread onion and garlic mixture over potatoes.
• Sprinkle rice over.
• Heat stock in a separate potjie and pour carefully over rice.
• Season with more salt and pepper.
• The liquid should be 25 mm above the rice.
• Cover with lid and simmer for 1.5 – 2 hours or until the liquid disappears from the top of the rice.

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