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.

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

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

500g oxtails cut into thick pieces
10 slices bacon cut in pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Method

• Dry oxtails with paper towel.
• Put seasoned flour in a Ziplock bag, then add the oxtail and shake to coat with flour.
• Heat butter and olive oil and sauté bacon pieces.
• Remove bacon and brown oxtail in resulting fat, remove and drain.
• Finely dice 4 of the carrots.
• Coarsely chop the onions and the leeks.
• Add the finely diced carrots, leeks, onions and sauté until softened.
• Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, and sherry.
• Bring slowly to a boil and cook slowly for 3 – 4 hours.
• 1 hour before serving cut the remaining carrots into 1 inch pieces, add carrots and mushrooms and continue cooking slowly.
• Just prior to serving, add cream and stir in.
• If you want to thicken the sauce mix some cornstarch with the cream before adding.

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

1 kg stewing beef, cubed
1 beef kidney, cubed
2 medium onions, sliced
125 ml dried apricots, soaked in water for 1 hour
4 carrots, peeled and sliced
2 sweet potatoes, peeled and sliced
4 medium potatoes, peeled and halved
6 baby marrow, sliced
250 ml cabbage, chopped
1 tomato, peeled and sliced
30 ml dried parsley
30 ml cooking oil
Black pepper to taste

Sauce

125 ml sweet sherry
125 ml soya sauce
5 ml black pepper
3 ml dry mustard
1 ml dry rosemary
1 ml dry thyme
1 cube beef stock
500 ml boiling water

Method

• Heat the oil in the pot and brown the meat and kidney till almost brown.
• Add the onions and brown together.
• Mix the ingredients of the sauce and add it to the pot.
• Stir well, cover with the lid and simmer for 1.5 hours.
• Layer the dried fruit and then the veggies as they appear in the recipe.
• Sprinkle some pepper over the tomatoes.
• Cover with the lid and allow the potjie to simmer for about 2 hours or until the vegetables are done.

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

1.5 kg pork shin, cut in pieces
250 g bacon, cut in pieces
1 large onion, sliced
1 green pepper, cut in rings
1 clove of garlic, chopped
6 medium potatoes, cubed
4 carrots, sliced
3 celery sticks, sliced
2 turnips peeled and cubed
1 leek, sliced (only the white part)
500 ml green beans, chopped
500 ml cabbage, chopped
30 ml olive oil
1 can of tomato paste
100 ml water
2.5 ml finely mixed spices
Salt and pepper to taste

Method

• Heat the oil in the pot.
• Spice the meat with salt and pepper and brown the meat slightly.
• Remove the meat and sauté the bacon, onion, green pepper and garlic for 15 minutes in the oil.
• Replace the meat and mix the tomato paste with the water and pour over the meat.
• Cover with the lid and allow the pot to simmer for 30 minutes.
• Layer the veggies as they appear in the recipe and sprinkle the mixed spice over the meat.
• Cover with the lid and allow the pot to simmer for a final 1 hour or until the veggies are soft.

The post Pork and Vegetable Potjie first appeared on Potjiekosworld.

Ingredients
1 kg sheep shin, cut into pieces
1 large onion, cubed
250 g whole baby carrots, peeled
3 medium potatoes, peeled and halved
200 g cauliflower
250 g baby marrow
100 g frozen peas
30 ml cooking oil
100 g tomato puree
10 ml white sugar
375 ml water
6 black pepper-corns
4 bay leaves
Salt to taste

Sauce
250 ml cold water
20 ml flour
10 ml Bisto (beef gravy powder)

Method
Heat the oil in the potjie and brown the meat.
Remove the meat and put aside.
Brown the onions and then return the meat to the pot.
Mix the tomato puree, sugar and water together and add it to the pot.
Cover with the lid and allow the pot to simmer for approximately 1 hour.
Now add the pepper corns, bay leaves and salt and allow the potjie to simmer for a further 30 minutes.
Layer the veggies as they appear in the recipe.
Cover with the lid and allow to simmer for about 1 hour.
Finally, mix the ingredients of the sauce and add it to the potjie 10 minutes before serving.

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

10 chicken thighs or drumsticks
6 large carrots, peeled and sliced
12 baby potatoes, peeled
1 small cabbage, chopped
½ small butternut, cubed
30 ml cooking oil
2 large onions, diced
45 ml chutney
10 ml salt
5 ml dried mixed herbs
5 ml garlic flakes
1.2 ml ground black pepper
1 can undrained sweetcorn
125 ml sweet white wine

Method

• Heat the oil in the potjie and brown the chicken and onions together for about 30 minutes.
• Meanwhile, mix the chutney, salt, herbs, garlic and pepper and spread this mixture evenly over the chicken.
• Now layer the carrots, potatoes, cabbage and butternut on top of the chicken.
• Spread the rest of the chutney mixture over the veggies and pour the mielies on top.
• Add the wine, cover with the lid and allow the potjie to simmer for 1.5 – 2 hours.

The post Chicken Vegetable Potjie first appeared on Potjiekosworld.

Ingredients
Oil
1 onion, sliced
3 garlic cloves, crushed
1 large cabbage, cut into slices
1 cauliflower, broken into florets
200 g feta cheese, crumbled
6 sun-dried tomatoes, chopped
Butter
Salt and pepper
Nutmeg
Balsamic vinegar

Method
Heat a little oil in a pot, add the onion and garlic and stir-fry until glossy.
Add the cabbage and cauliflower.
Cover and heat until the vegetables are just done.
Add water if necessary.
Sprinkle with feta cheese and tomatoes and heat until the cheese has just melted.
Add butter and salt, pepper and nutmeg.
Serve with balsamic vinegar.

The post Vegetable Potjie first appeared on Potjiekosworld.

Ingredients

125 ml oil
2 kg mutton knuckles
2 onions, sliced
6 potatoes, quartered
1 red pepper, cut into cubes
1 green pepper, cut into cubes
5 large carrots, sliced
8 patty pans, quartered
8 courgettes, sliced
250 g fresh button mushrooms
500 ml mixed frozen vegetables (optional)
410 g chopped tomatoes
61 g mushroom soup mix
30 ml ground coriander
30 ml dried marjoram
30 ml allspice
15 ml garlic, crushed
15 ml sugar
60 ml white vinegar
15 ml paprika

Method

• Heat the oil in a large potjie and brown the meat.
• Layer the vegetables on top of the meat in the order listed above, starting with the onions and ending with the mixed vegetables.
• Top with the chopped tomatoes and their juices.
• Combine the remaining ingredients with 1 litre of boiling water and pour over the prepared pot.
• Close the lid and allow to cook gently for an hour without opening.
• If necessary, thicken with some cornflour.

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