The peas, the poos, the paas and Potjie Recipes
Lamb Neck and Cabbage Potjie………….a recipe to enjoy
by India Silvestrino
WORLD CUP New Zealand hold defending champions Italy to a draw A World Cup with lots of emotions, frustrations and most of all unexpected results to give the so called lesser teams a shot at glory!!!!!!!!!!!!!!!! There is a pattern emerging in this World Cup. Not only are the grand old teams of Europe failing to impress against supposed no hopers and lesser lights, their managers are at a loss to explain why. “We weren’t super brilliant but other teams have been the same and there isn’t always an explanation,” Marcelo Lippi said after Italy were surprisingly held by New Zealand. “We have quality but we didn’t tap into it. We just kept throwing the ball into areas where they have defenders two metres tall and that’s not the way to go about things. There was a lack of lucidity. We can do better than that.” Perhaps, though Italy will need Andrea Pirlo back first. New Zealand did not just defend like giants, they scored a goal after just seven minutes and Chris Wood came close to a winner at the end. While that would have been something of a travesty, the story of the match at Nelspruit was that Italy were uninspired and unable to break down dogged defending even with a mountain of possession. Not that that should detract in any way from what was unquestionably New Zealand football’s finest hour. “This will stop the nation,” the Kiwi coach, Ricki Herbert, said. “There will be tremendous excitement about this at home. We are still alive in the group and of course we can dare to dream – we are at the World Cup. We’ve just had the most incredible result against the four times world champions, so we are doing OK for a team that’s supposedly got some amateurs in it.” It would have been more incredible still had Wood’s shot gone in seven minutes from time, instead of rolling a foot the wrong side of a post, for though New Zealand did their share of doughty defending they created at least as much as their opponents did in terms of opportunities to win the match. That is to say, Italy did not create that much at all. Scoring after seven minutes seemed a bit early for complete outsiders against world champions, and though New Zealand enjoyed their moment of glory in snatching an unexpected lead, they were soon trapped in their own half as Italy attempted to steamroller them into submission. It was a bit like a game at Old Trafford where the opponents have been cheeky enough to take an early lead. Only Italy resembled the Manchester United of last season. They huffed and puffed but could not do enough to win. It was not even the Italians’ superior skills and quickness of movement that brought them back into the game either. Once a rare defensive error by Fabio Cannavaro had enabled Shane Smeltz to poke a shot past Federico Marchetti from what looked like an offside position from a Simon Elliott free kick, Italy taught New Zealand more lessons in gamesmanship than football. First their big strong centre-halves began collapsing as if poleaxed every time they were involved in an aerial challenge, Cannavaro and Giorgio Chiellini reacting as if allergic to some fairly innocous contact with Plymouth’s Rory Fallon. Then after apparently convincing the referee they were up against a team of rustic hoofers, Italy had no trouble winning a penalty when Daniele De Rossi fell theatrically to the floor as he jostled to reach a cross with Tommy Smith. Vincenzo Iaquinta stroked in an equaliser from the spot, and though it was only a penalty and only New Zealand, proceeded to celebrate as if he had scored the winner in a semi-final. That left Italy with an hour to find another goal, and life became even more difficult for New Zealand when Lippi sent on Antonio Di Natale and Mauro Camoranesi for the second half. Mark Paston initially stood up to shots by De Rossi and Di Natale, and the impressive Riccardo Montolivo struck a post from 20 yards, but as the game moved into its last half hour with the score still locked Lippi sent on a third substitute in Giampaolo Pazzini. Montolivo brought another fine save from Paston with another long-range shot, but with Ryan Nelsen revelling in the sort of last-ditch defending for which he has become famous at Blackburn, New Zealand were proving tough to crack. Italy were somewhat predictable in attack, not helped by the absence of Pirlo’s patience and subtlety. When Winston Reid joined in, clearing off the line from Iaquinta, it began to look as if Italy might run out of time, and after one more last ditch clearance from Nelsen to deny the same player, they did. This was a fair reward for New Zealand’s determined defending. Italy need Pirlo back as soon as possible. “We hope he will be back for the Slovakia game, but we cannot be 100% certain,” Lippi said. “We have to win that game now, there is no other way around it, because we do not want to go home.” Neither do New Zealand and their supporters who although massively outnumbered by Italian fans, nevertheless made their presence felt, standing shirtless at the end in the chilly evening air. And fair play to Herbert. At the final whistle he made a point of shaking hands or embracing every beery, bare-chested Kiwi he could reach, he is extremely capable and he is also a very funny guy when he wants to be…………..
For the first time in my life I find my self working with a Chef that not only is young and vibrant but he is from South Africa……He is very zealous, energetic and full of benas, like a fart i na frying pan……………..We lock heads many a times but never forgetting the respect we have for one to another………………A few weeks ago we were about to enter a competition THE POTJIE cook off. It did not eventuate but he did not stop us from trying to recreate some of the magic of this one pot cooking………We tried this and we tried that and this is what we thought would work…………..
Enjoy these recipes whilst you are mesmerized by the World Cup that is being played this month…………..I cannot believe my eyes and my ears as the resounding sound of the Vuvuzuela vibrates to every household who is watching this spectacle!!!!!!!!!!!!!!!!!!!!! Go South Africa Go Chef Anston Fivaz…..
Lamb Neck and Cabbage Potjie
This requires some explanation first, a few years ago the “Potjie” craze took over in South Africa as an alternative to the traditional BBQ. A “Potjie” is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It’s much more sociable than a BBQ where the men usually gather round the fire and the women are usually busy in the kitchen, but don’t get me wrong, this is strictly a male domain and the women are only required to do the side dishes. Everyone usually has his own “secret” ingredients and “Potjie” competitions are very popular at fairs. I am not sure if you can buy “Potjies” outside of South Africa, but any large pot with a thick base and a lid should do…..
2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
dash of mixed herbs
salt and black pepper to taste
1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don’t stir yet)
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there’s enough water after a while, and add more if necessary.
4. Stir through ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.
Curry Neck of Mutton Potjie
30 ml cooking oil
salt and pepper to taste
1.5 kg neck of mutton, cut into slices
3 medium onions, chopped
250 ml water
500 g whole baby carrots, peeled
500 g whole baby potatoes, peeled
20 ml sugar
10 ml mild curry powder
5 ml turmeric
125 ml milk
Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.
Add the carrots and potatoes and simmer for approximately 30 minutes.
Mix the sugar, curry powder andturmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes
Use a #3 potjie.
30 ml cooking oil
1.5 kg ostrich neck slices
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
15 ml cake flour
a little milk
salt to taste
Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes
Venison Potjie (Wildspotjie)
125 ml sunflower oil
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
1 kg venison, cubed
250 g rindless bacon, chopped
500 ml port or dry red wine
6 medium potatoes, sliced
Heat the oil in a pot and sauté the carrots, onions and garlic for about 5 minutes. Add the thyme, meat, bacon and port and simmer, covered, for 3 hours. Add the potatoes and simmer for a further 30 to 45 minutes.
Bully beef and cabbage potjie
20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained
Heat the oil in a hot, flat, cast-iron pot and sauté the onion until glossy. Add the cabbage and sauté until the cabbage softens. Season to taste and add the bully beef cubes. Use a fork to mash a few of the cubes. Stir and heat over low heat until warmed through. Add the noodles, simmer until warm and serve. Serves 4
Oxtail and Banana Potjie
A size 3 Potjie Pot is recommended
1 Large oxtail, cut into pieces
3 Medium onions, finely sliced
2 Ripe bananas, sliced
5 Medium carrots, cut into strips
12 Baby potatoes
250g Button mushrooms
1 Large tomato, sliced
5ml Chopped parsely
10 Whole uitjies
2 Garlic cloves, finely chopped
0.5 Red chilli, finely chopped
5 Whole cloves (kruinaeltjies)
5ml Mixed herbs
2 Bay leaves
500ml Warm water
Salt and pepper to taste
62ml Brown vinegar
20ml Tomato sauce,
10ml Medium curry powder
Coat the Pot with the butter and heat.
Braai the meat for about 15 minutes
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and braai for a further 15 minutes.(If the Pot gets too dry, add some warm water)
Now add the 500ml warm water, cover with the lid and allow the Potjie to simmer for about 2 hours
In the meantime, mix the ingredients of the sauce and put one side.
After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe
Sprinkle the parsley on top, and then layer the onions and allow the Potjie to simmer for 1 hour
Add the sauce and allow to simmer for a further 30 minutes
45 ml oil
1 kg mutton chops
12 baby onions peeled
1 bunch spring onions, sliced
4 carrots, sliced
10 ml mixed dried herbs
250 ml dry white wine
12 baby potatoes, peeled
250 ml beef stock
65 ml flour
Heat oil in a large heavy based saucepan or drie-voet, fry mutton until browned, season to taste while frying, remove and keep warm.
Add flour to remaining fat in saucepan, making a roux. Add the beef stock to make a sauce and pour over the chops.
Arrange potatoes, baby onions, spring onions and carrots in layers over the meat, sprinkle with herbs and pour white wine over.
Bring to a boil, lower heat and simmer gently for about 1 hour.
2 kg (± 4½ pounds) deboned venison, cut into small blocks
(kudu, springbok or impala is excellent)
1 kg (± 2.2 pounds) beef shin (shank, knuckle-bone), cut into slices
75 ml (5 tablespoons) cake-flour
15 ml (1 tablespoon) salt
Freshly ground black pepper (to your taste)
3 ml (a pinch) graded nut
1 can (± 400 ml) mushroom soup
1 litre (4 cups) apple juice
250 ml (1 cup) dry white wine
4 potatoes, cut into small blocks
5 carrots, sliced
4 onions, sliced
1 butternut squash, sliced
4 peeled tomatoes, coarsely chopped
360 g (750 ml/3 cups) self-raising flour
7 ml (½ tea spoon) salt
375 ml (1½ cups) milk
Barbecue (braai) meat in a heated “potjie” until brown.
Add cake-flour, soup and flavouring substances .
Heat the apple juice and wine in a small pan and pour it over the meat.
Put on the lid and simmer for 3-4 hours,
put the vegetables in layers on top of the meat,
put on the lid and simmer for another half an hour.
In the mean time, mix all the ingredients for the dumplings together to form a soft dough, scoop the dough on top of the vegetables and simmer for another half an hour.
Shank and potato potjie
1.50 kg lamb shanks
5 ml salt
5 ml black pepper
1 onion, finely sliced
15 ml olive oil
15 ml balsamic vinegar
5 ml lemon and herb spice
5 ml indian potjiekos spices
3 tomatoes, peeled and diced
50 ml boiling water or stock
500 g baby potatoes, in jackets or peeled
10 baby marrows, sliced
10 patty pans, halved
500 g fresh mushrooms, halved or sliced
Season the shanks lightly with salt and pepper and brown a few at a time in a heated pot until browned all over.
Remove the shanks and sauté the onion in a little olive oil until soft.
Add the vinegar and stir through. Add all the spices and stir-fry lightly. Add the tomatoes and mix through.
Return the shanks to the pot, lower the heat, add a little boiling water or stock and simmer until the shanks are done.
Add the baby potatoes after simmering for half an hour.
Simmer until the potatoes are almost soft and add the rest of the vegetables and heat until they’re just done but still crisp.
Season with salt and pepper to taste and another sprinkle of balsamic vinegar if you like
Chicken Cream Hot pot
6 Chicken Breasts
Chicken Spice to Taste
250g Rindless Bacon, Cubed
4 Medium Onions, Diced
60ml Smooth Apricot Jam
15ml Worcestershire Sauce
12 Baby Onions, Peeled
10 Baby Potatoes, Peeled
750ml Frozen Mixed Vegetables
300g Mushrooms, Sliced
Aromat to Taste
500ml Fresh Cream or 250ml Cream + 250ml Milk
1 Pkt Oxtail Soup
1 Pkt Onion Soup
Spice the chicken with the chicken spices
Heat the oil in a large pot and fry the bacon for about 5 minutes
Add the onions and apricot jam, and cook until soft
Add the chicken, worcestershire sauce and water, cover and allow to simmer for 15 minutes
Add the baby onions and baby potatoes, and simmer for 10 minutes
Add the vegies and mushrooms
Sprinkle with aromat, cover, and allow to simmer for 30 minutes
Mix the soup powder with the cream, and add to the pot
Cover and simmer gently for 30 minutes
Yellow rice and chicken potjie
500 g chicken pieces (drumsticks and thighs)
30 ml oil
1 onion, chopped
20 ml mild curry powder
5 ml turmeric
5 ml finely chopped coriander
5 ml ground cumin (jeers)
1 cinnamon stick
2 whole cardamom seeds (optional)
2 whole cloves
250 ml raw rice
750 ml lukewarm chicken stock
3 potatoes, peeled and cubed
salt and freshly ground black pepper
Remove excess skin and fat from the chicken (all the skin can be removed if preferred). Brown the chicken, skin side down, in a little heated oil in a warm cast-iron pot until golden brown. Remove and set aside. Heat the rest of the oil in the pot and sauté the onion until soft. Add the spices and sauté for another minute. Add the rice and stir. Add the stock and chicken and bring to the boil. Cover and simmer over a low heat for 20 minutes, then add the potatoes. Cover and simmer until soft and most of the liquid has been absorbed. Stir occasionally to prevent burning. Add a little water if necessary and season to taste. Serve with salad and bread. Serves 4