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Recipes - Sweet, savoury and liquid!!!

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Unread post by amanzi » Sun Jan 14, 2007 3:40 am

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
Kremetart country is great!

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Unread post by pardus » Mon Jan 15, 2007 12:07 am

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:

Baby taties
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
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
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 post by Shidzidzii » Tue Jan 16, 2007 3:20 pm

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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Unread post by gwendolen » Tue Feb 06, 2007 10:49 am

Here's the veggie dish I posted in my trip report: (still have to finish the trip report.)

Mediterranean veggies

1 aubergine
1 baby marrow
1 red paprika
1 yellow paprika
2 red onions cut in rings
2 cloves of garlic finely chopped (2 or more cloves)
1 can of artichokes
4 table spoons of olive oil
200g soft goat cheese, but feta will do as well.
fresh herbs (rosemary, sage, thyme)
black olives
pepper and salt

grill basket

Wash the aubergine, baby marrow and paprika’s and chop them into chunks. Set the aubergine aside. Mix the vegetables with the onions, garlic, herbs, olives and olive oil. Set aside for 15 minutes and then add aubergine and artichokes. Put all in the grill basket and add lost of fresh grounded pepper and salt. Put on hot coals and cook for about 20 minutes. Crumble goat cheese over the top and wait till it melts a bit.
Serve with a ciabatta.

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Unread post by Shidzidzii » Wed Feb 07, 2007 11:40 am

Mutton shank potjie
- for a rainy night or when you are tired of too many braai's .

Mutton shanks sawn into pieces . You can also add a beef shin (cut into bite size pieces) and also add some venison pieces - they all augment each other .

Put butter and olive oil in the potjie over fire or stove , and then braize the meat . Add rough sliced onion at give them a final braising too .

Reduce heat and add spuds (or diced potatoes) , carrots and tomatoes (to supply the liquid) . Simmer away for as long as you fancy . Add a tin of red kidney beans towards the end .

I don't believe in adding extra liquids but that's personal , and soft veges turn it into stew . Rather do a separate pot with rice and steam extra veges (also frozen ones) on top of the rice halfway thru the rice cooking time .
Pap is also good but not as good as a bed of rice .

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Unread post by Shidzidzii » Wed Feb 07, 2007 11:50 am

Oxtail potjie - just the same as the shank potjie but here you can add extra liquid and simmer at higher heat .

However here is the trick . Towards the end pour off the cooking liquid , which has a lot of rendered down fat in it , into a dish . Then put ice cubes into this and scoop off the congealed fat .
Return the gelatinous liquid to the pot and finish it off.

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Unread post by Shidzidzii » Wed Feb 07, 2007 12:15 pm

Chicken braai pieces - always available in the camp shops so a real (& economical) standby .

While you have a cool fire and the grill basket out for the sarmies do this chicken . Beware - you may never enjoy take away chicken again (as much).

Take the (seasoned to your choice) chicken pieces and massage them with OLIVE OIL and leave alone for a while you have sundowner/s . The olive oil truly prevents the chicken pieces from burning and gives a golden tan . The fatty skin also grills the underlying fat slowly out and becomes crispy .
Turning the grill basket regularly helps too and this braai can take up to an hour so see that your drinks are topped up.

Gwen - this term of yours "GRILL BASKET" really sounds good , it flows off the tongue like "toevou-rooster " .

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Unread post by Shidzidzii » Wed Feb 07, 2007 1:15 pm

STEAK IN BROWN GRAVY - done in a skottel , for brunch or as evening meal .

Fry onions in a little oil till clear and then put in a dish .
Fry your steaks in oil and butter (mix) to just as you like it (rare) . There will now be plenty of browning in the skottel .
Return the onions and add Bisto mixed with a cup water .
Stir in the browning and reduce temperature .
Ready in a minute or so .

Must be eaten on stiff mealie meal - "stywe pap" .
For brunch , cold pap from last night is OK .
At night serve a salad too .

Also works with liver (or kidneys) as alternative . The liver is not critical to eat immediatly , so it can be put in a dish while you fry eggs , do the toast etc etc for the real big Mc Coy bush breakfast .

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Unread post by Shidzidzii » Wed Feb 07, 2007 2:04 pm

FISH FRITTERS - a lunch for when you are sick & tired of meat (and don't pull up your nose until you try these - you are in the bush after all and the sea is far away) .
Actualy the take-aways at the restaurants used to sell excellent fried fish to buy lunch times but these days I'm not so positive .

Tin of drained Pilchards in tomato sauce in a mixing bowl.
Remove the backbones with a fork and mash the "sards" .
Grate an onion into the bowl and stir .
Dust some flour in and add an egg . Mix till nice consistency .
Fry fritters in oil turning once and dry on paper towel.

Serve with salad or whatever .

Potato fritters version - use grated potato instead of pilchards . Longer frying time till golden brown . Labour intensive but delicious .

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Unread post by Shidzidzii » Wed Feb 07, 2007 2:43 pm

SALADS FOR THE LONG HAUL - these are for when you have finished all your fresh salads .

4 bean salad (not common like baked beans but you can get a tin with 4 bean variety) - open tin and flavour with balsamic vinegar or worcester sauce .

Bottled , shredded or sliced beetroot is a must for standby

Pickled cucumbers or onions

Peppadews - need I say more . Don't throw the juice away , use it as a salad dressing .

Copper penny salad in bottles lasts a long time .

Pasta salad - cook pasta and add mayonaise and a tin of tuna fish . Can also add some of the above mentioned pickles . Chill . Combinations endless according to your imagination and larder .
Last edited by Shidzidzii on Wed Feb 07, 2007 2:57 pm, edited 1 time in total.

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Unread post by Shidzidzii » Wed Feb 07, 2007 2:53 pm

POTJIE PUDD - for the night that you are not using your flat bottom pot or feel like a change from tinned peaches .

Bread and butter pudding .
Smear the potjie with butter as for a potbread .
Put in chunks of buttered bread (old is fine) .
Add honey , jam , sugar or pieces of dried fruit (if available) according to taste .
Add milk with whisked egg in it .
Bake the potjie as for potbread with good coals on the lid about 20 minutes .

Rice pudding basically the same but using left over rice and less milk .

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Unread post by Shidzidzii » Wed Feb 07, 2007 3:25 pm

BRAAI OF THE DAY - anyone can do these their way .

Rumpsteak - sliced leftovers are welcome padkos next day (with lots of salt for the thirst)

Mutton Chops - The traditional SA braai meat

Pork Chops - beter over a fire than a pan anyday

Whole Fillet - searingly hot coals for roasted outside but rare inside . Carve into slices for the highlight of your tour .

Eisbein - in case you are missing your bar lunches , slow grill a pre-cooked eisbein so the excess fat drips away .

Boerewors - best quality and not too fatty or it will become a skinny weener.

Spareribs - more pork and basting !

Sout ribbetjie (English - Salt mutton rib) - this should be braaied for at least 2 hours over slow coals .

Serve all braais with your choice of side dishes . You must remember to balance your meat and drink diet with these .
Last edited by Shidzidzii on Wed Feb 07, 2007 3:43 pm, edited 1 time in total.

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Unread post by Skillie » Sat Feb 10, 2007 7:48 am

Fantastic advice Mikev, I've really enjoyed reading this thread and got lots of ideas.
We fly in so are limited but I have a survival kit we carry including braai tongs, sharp knives, bottle opener etc. We also plan in advance and pick up a cool box iin Joburg(poly which we leave with the staff in the park) and frozen vacuumed packed meat for the trip.
Although it's a hassle moving camps (freeze bottles of water as coolers and lovely to drink!) we have found this works really well. Other staples we buy before going in as we've found over the past few years prices in the park have jumped. Also, the variety of fresh fruit and veg is SO good in SA!

Love the bread and butter pudding - an English favourite!
Re salads/veg for the long haul. We have rice mixed with corn and peas, really tasty and goes well with any braai.

Keep the ideas coming! :lol: :lol:

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Unread post by restio » Sat Feb 10, 2007 2:13 pm

Easy chickpea salad

Mix together:
- Tinned chickpeas
- Cucumber
- Feta
- Olive oil
- Lemon juice
- Black pepper
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Unread post by DuQues » Wed Mar 28, 2007 11:12 am

Found this one:

Lamb shank potjie
2 kg lamb shanks, cut into long pieces
salt and freshly ground black pepper
30 ml butter
30 ml olive oil
2 onions, chopped
4 celery stalks, chopped
30 ml cake flour
250 ml dry white wine (you may need more)
500 ml chicken stock
125 ml chopped fresh parsley
10 ml dried oregano
60 ml lemon juice
3 egg yolks

Season the shanks well with salt and pepper.
Heat the butter and oil in a cast-iron pot and brown the shanks.
Remove from the pot and set aside.
In the same pot, sauté the onions and celery until soft.
Add the cake flour and heat for a few minutes, stirring continuously.
Add 250 ml of the white wine, bring to the boil and cook until the liquid has reduced by half.
Add the stock, parsley and oregano.
Return the meat to the pot, cover and simmer slowly for 2 1/2 hours or until the meat is tender (add more white wine if the pot seems dry).
Remove the meat from the pot.
Beat the lemon juice and egg yolks with 125 ml of the meat sauce.
Remove the pot from the heat and stir the egg yolk mixture into the sauce.
Return the meat to the pot and mix.
Serve with mealie meal porridge.
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