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Unread postPosted: Wed Dec 06, 2006 11:48 pm 
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Location: Swaziland. The smallest country of the S. Hemisphere
Saraf and nicaubs, why dont you make your own biltong? My sister lives in London and makes her own. And its not difficult - well my sister has a nice drying cupboard, and it works well in it. Her drying cupboard is kinda near where her central heating thing is....... otherwise just a cardboard box, with a globe hung in it, and some air passing through is good enough. In fact you can buy biltong makers, cardboard boxes, and then make your own! Ok, it would not be game biltong, but beef biltong, which frankly I prefer anyways! :D

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Unread postPosted: Fri Dec 08, 2006 1:55 pm 
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Location: Gauties .
Salt and roast corriander in equal quantitys , and a little pepper or sugar if you like .
If conditions are very humid , you may want to add a very small amount of saltpeter (1 teaspoon for like 10kgs of meat ) to your mix to prevent any problems while drying .
I normally add it because it gives it a nice tang .

Add the spices at roughly 4 times the amount that you would add to a piece of steak you are frying .

Dip the meat in brown vineager (Dont lie it in vineager it goes tough) then spice it on both sides , layer it in a dish overnight to draw the flavour .

Take it out the dish the following morning , dip it in vinegar again then hang it .
Make sure there are no folds in the meat which will cause areas not to dry .

You can experiment with the spices , its no different than cooking , the main thing is to have salt to cure the meat .


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Unread postPosted: Sat Dec 09, 2006 2:05 pm 
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I am surely not a potjie expert, but not two of my potjies have ever been the same. People also have different opinions about adding water or not. Some persons say you should never stir a potjie during the cooking process - only just before dishing up. Well, then that so-called experts should never join me for a potjie because I'm probably doing everything wrong. But I love my potjie.

Most commonly I use lamb shank and occasionally beef brisket or chicken. Veggies will be anything fresh I can get, but never without sweet potatoes and potatoes. Carrots, cabbage, mushrooms and baby marrows are also regularly added. I like to use beef or lamb stock instead of water.

But a fixed recipe? No, I do not have one.

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Last edited by Stoffel on Sat Dec 09, 2006 3:41 pm, edited 1 time in total.

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Unread postPosted: Sat Dec 09, 2006 2:57 pm 
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Location: Sunshine Coast
Stoffel,

I have at last met someone who cooks just like me. Our friends and my wife get so cross with me as I am continually lifting the lid , putting another bit of beer in, or a tiny peeled chilli or some fresh Oreganum or some freshly grated Parmesan or Ginger. You can never have too much Garlic in the Potjie especially in Kruger where a nice Garlic reeking satisfied Potjie Eater will not have any problems from mozzies and sadly romance tends to be shy of Garlic as well!!!!
We have a very good friend who puts on his apron and measures everything to the last gram, and ml and uses the correct wood for the correct temp and literally uses a stop watch to time it. Sure it works and his potjies are dam nice and expensive to make, but he's never had half a caravan park at Keurboomstrand waiting for seconds!! That evening I used the fillets off the 3 Kabeljou we had caught. I literally steamed them on two large flat bottomed pots where I had lined the potjie pots with the leaves of 3 lettuces so I wouldnt burn the fish flesh. I also layered a couple of bits of bought haddock from the local fish shop. Ontop of that I put a nice thick layer of thinly cut potato slices and onion rings. I seem to remember there was lots of cream and black pepper used with mushed tomatoes and some dry white wine plonk with lots of button mushrooms and fresh Dill. There was more but I cant remember as i cant refer to a recipe as I didnt use one as usual but the aroma around the caravan Park was fantastic even if I say it myself...All the manne kept telling me I should open up a seafood restaurant.

Stoffel your method and style of cooking is THE ORIGINAL way of doing Potjie when the Voortrekkers just chucked what they had into the pot...Well done it sounds like you and I should organise a potjie competition (No Recipies) at Balule sometime...now that would be a gas!!

Sorry Amanzi I have only tips and experience to tell as I've never really used a recipe in other words my potjies are never the same

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Unread postPosted: Sun Dec 10, 2006 8:31 am 
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That's what I'm talking about!

Don't worry, I don't have a fixed recipe myself, but have always found that a potjie will be winner if you remember the some of the following essential ingredients:
garlic
Onions
Good quality meat
Mushrooms
Good stock
a little bit of good garra-masala

A potjie should never be the same, that's why it's so popular!

I think the only standerd potjie recipe should be called a "moerby- potjie"...... You just gooi in. :wink:

And then off course the most important 3 ingredients to any successfull potjie:
GOOD FRIENDS
GOOD BOTTLE OF RED WINE
and HARDEKOOL!

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Unread postPosted: Sun Dec 10, 2006 5:50 pm 
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Location: Gauties .
Moerby for the win .

Any meat on the bone like shanks or neck etc .
It works reallly well to marinade the meat in some red wine for a few hours before the time .

Mushrooms
garlic
whole veg like patty pans and marrows .
Potatos
Olive oil .
Stock .
Rosemarry fresh , or other herbs .
The throw in sauces work well also , or chutney .

Brown meat in oil and garlic
Cook in the sauce or stock until soft
Add rest .
Add water if dry
Stir after the veg is soft .
Eat .

Guinea fowl potjie or game neck is really good .


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Unread postPosted: Tue Dec 12, 2006 4:46 pm 
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Agreed Laine

Garlic isn't always the answer.

Easy potjie.

Some pork pieces (chopped)
Baby Potatoes
A few apples
A tin or two of cider
Baby Onions
Some Assorted Veg (Optional)
Mushrooms
Salt/pepper/spices/herbs to taste

1 Take some flour, put in bag, put meat (sliced) in bag and coat
2 Brown Meat
3 Add Taters
4 Add enough cider to cover everything
5 Let it go for 45 mins, slow heat
6 Add Onions
7 Add all sliced apples (No pips!!! :roll: )
8 Add veg (if any)
Another 45 mins, medium heat

When the pork is cooked, thicken the sauce if needed, (Bisto or Maizena) but it shouldn't because you coated it in the beginning , put in mushrooms and cook slowly until meat falls off the bones. +/- another 30 mins

Serve with pap, rice, whatever

Fight over leftovers

Hint: After the meat is browned... you never EVER stir a potjie until 5 mins before serving

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Unread postPosted: Tue Dec 12, 2006 8:34 pm 
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What about a vegetarian potjie?

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Unread postPosted: Tue Dec 12, 2006 9:12 pm 
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Veggie pots are for the "chefs" among us - they require special care and attention. If you can produce a good veggie pot with ALL the veggies colourful and crisp, you are top-of-crop.

However, the client must specify how "vegetarian" the pot must be - stuff like chicken stock and cream may be taboo...

Boulder, come on; tell us more about the Mediterranean brinjals!

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Unread postPosted: Tue Dec 12, 2006 10:01 pm 
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DB, easy and cool.
All marrows on the shelf of Wollies, or P and P. Onions, most lovely, red onions, full garlic cloves, sliced sweet potato, butternut, lots of butternut, any other veg.
Chop badly in untidy chunks.
Make a load of Basmati rice.
Spray the loading dish with something.

Place one layer of rice, and then the veg.

The sauce.
What is your mood, but basic cheese sauce...
eish, I fall flat.
maybe someone can help me here.

MM's cheese sauce.
Depending on the size of the dish.
Throw in a dollup of butter. Mix butter in slowly.
Add mustard and milk, as you need it and pray.

Add any kind of cheese.. feta, blue cheese, anything.

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Unread postPosted: Tue Dec 26, 2006 11:00 pm 
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Ok, I know potjie-recipes are a south african domain, but here is my suggestion for a vegetarian potjie.

Take any veggies you can get or that you like.

My favourites are:

Onions
Garlic
Mushrooms
Butternut
Sweetcorn
Potatoes
Peas
Courgette
Carrots

Brown the Onions and Garlic in (preferably) olive oil, add the other veggies after that, add some water and vegetable stock just to cover the veggies half.
Simmer the veggies until not raw anymore but with a bit of ‘bite’ still left.
My preferred herbs are tarragon, rosemary or thyme.
If you would like you can add some grated goats cheese before serving ( Malcolm did that , when we had the braai with Freda and him up in Punda, and it was delicious ) or stir in some cream cheese .
Nothing more needed than a slice of toast or some braai roasted potatoes (if there are not already potatoes in the potjie) and of course a good white or red wine to accompany the dish.

( Oh I forgot, to make it perfect you have of course to be in Kruger with all the sounds, smells and sights of the african bush around :wink: )

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Unread postPosted: Wed Dec 27, 2006 7:13 pm 
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Yummy:
Another veggie dish:
Woolies Durban Curry,
one chopped onion,
whole garlic cloves,
one small tub of mango yoghurt,
potatoes,
butter nut,
one tin corn kernels,
tinned butter beans.
About quarter hour before serving add chopped baby marrows.

Serve with Basmati rice.

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Unread postPosted: Sun Jan 14, 2007 3:40 am 
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Another two favourites when dealing with mielie-pap is the following:

1. fresh "krummel-pap" served with butter, sugar and cold milk
2. Pap-tert. "stywe" pap is placed in an ovenproof dish, about 3cm thick, topped with tomato and onion relish, a layer of pap again, another layer of relish, topped with grated matured Cheddar cheese, and then baked in the oven untill melted.

"krummel-pap" is prepared the same way as normal pap, but much less water is used to make it, giving it a crumble effect.

"stywe-pap" just means that the pap is cooked in such a way that it has a very thick consistency.

A lot of people like to add fried bacon pieces to the tomato and onion relish, giving it a smokey flavour :D

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Unread postPosted: Mon Jan 15, 2007 12:07 am 
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I really really like the idea of a Forum Recipe book...

I have two favourites, although one does not quite qualify for potjie as such...

The first "recipe" is for an oxtail pot:

Oxtail
Baby taties
Carrots
Onions
Two chillies (green & chopped)
Two cans of tomato mix (I use the Ratatouille mix that contains brinjal and marrows)
Sage and little thyme
Lots of freshly ground black pepper
Garlic
One bottle of GOOD pinotage (red wine) - don't use plonk, a good wine really enhances the meat flavours

Fry onions in olive oil
Brown and seal oxtail
Add thickly sliced carrots
Add cans of tomato mix
Add Chillies
Add whole bottle of wine - yes, to the last drop
Cook slowly
Add taties an hour before serving

I serve the oxtail with instant polenta.

I also do a leg of lamb on the coals - this is utterly delicious and the advantage is that you have left-overs for sarmies the next day.

Ask your butcher to debone and butterfly the leg of lamb.

One tub of Greek Yogurt
Lemon juice
Olive Oil
Rosemary
Chrushed garlic (lots)
Lemon zest

Put meat in a container and cover with the above ingredients - let it marinade preferably from early morning untill you get back from a day of game viewing.

I cover the leg of lamb on triple foil for the first two hours of cooking and turn it frequently. Open up for the remaining hour and baste with the marinade until cooked.

It's a long process I suppose, but ideal for cool evenings with a good glass of red and some exciting campfire stories.

We serve this with taters and vegetables (baby carrot, beans,baby cabbage, baby brinjal and baby corn) which we cooked in little foil packets for the last hour or so next to the meat on the coals - add butter, pepper and salt and a dollop of cream before you seal the little foil bundle. (use three layers of foil as well)


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Unread postPosted: Tue Jan 16, 2007 3:20 pm 
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Location: GAUTENG , S.A.
Kasseler chops or ribs potjie recipe .

-some olive oil and butter at the bottom
-layer of coaursly sliced onions
-dry rice spread above and salt
-layer/s of kasseler chops or ribs
-sliced potatoes layer
-sliced tomatoes and choice of herbs (say origanum) on top
-mushrooms , green peppers etc optional too

-put on heat till you smell the onions browning nicely
-add about as much liquid (water , wine or stock) as the rice portion was .
-simmer till the liquid is absorbed (about an hour or less)


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