Category Archives: Potjie

Ingredients

For the curried mince:

• 3 slices bread, cut into pieces and crusts removed
• 350 ml Milk
• 2 tbsp. Vegetable Oil
• 2 tsp. Butter
• 2 sliced Onions
• 2 Garlic Cloves (1 tsp. garlic paste can be used as an alternative)
• 2 tbsp. Mild Curry Powder
• 2 tbsp. Fruit Chutney
• 2 tbsp. Apricot Jam
• 1 tbsp. Worcester Sauce
• 1 tsp. Turmeric
• 2 tbsp. Red Wine Vinegar
• 1 kg Beef Mince
• 1 Beef Stock Cube, crumbled
• 1.5 tsp. Salt
• 100 ml Sultanas
• 1 Egg, lightly beaten

For the savoury custard topping:

• 2 Eggs
• 1 Pinch Salt
• 1 Pinch Turmeric
• 6 Bay Leaves

Directions

For the bread:

1. Place the bread pieces in a bowl and cover with milk. Leave to soak and prepare the curried mince.

For the curried mince:

1. Preheat the oven to 180°C.
2. In your Best Duty #10 Bake Pot, heat the oil and butter over medium heat. Add the chopped onions and garlic and fry until the onions are soft and translucent.
3. Add the curry powder, chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar to your pot and stir the ingredients together. Leave to fry whilst stirring for +- 2 minutes.
4. Drain the bread from the milk and mash it with a fork. Reserve the milk for the savoury egg custard topping.
5. Gently add the mince, mashed bread and sultanas to the spicy onion mix in the Bake Pot. Sprinkle salt to taste and crumble the beef stock cube into the Bake Pot. Give all the ingredients a stir and gently fry until the mince has browned.
6. Remove the Bake Pot from the heat and stir in the lightly beaten egg.
7. Spoon the meat mixture into a greased Best Duty #10 Bake Pot and smooth the top.

Prepare the savoury custard topping:

1. Break the two remaining eggs into the leftover milk and add a pinch of salt and turmeric to the mixture. Whisk until the yolks are well mixed in.
2. Gently pour the mixture over the top of the meat in the Bake Pot and place the bay leaves on top.
3. Bake on the middle shelf of the oven for +- 1 hour and serve. Enjoy!

Ingredients

• 1 kg black mussels (in shells)
• 2 onions (peeled and finely chopped)
• handful thyme leaves
• oil to fry
• 250 ml white wine
• 1 L fresh cream
• 30 ml butter
• 4 garlic cloves (crushed)
• 60g fresh parsley (chopped)
• Sea Salt and Black Pepper to taste
• lime wedges

Method

1. Clean the mussels by removing the beards and soaking the mussels in clean water. Drain the water and set the mussels aside until needed.
2. Heat the oil in a large cast iron potije pot over medium coals, cook the onions and the thyme leaves in a little oil until the onions are soft and translucent.
3. Add white wine and cook over medium heat until the liquid is reduced by half and the alcohol has evaporated.
4. Add the fresh cream and cook over low heat, another 20 minutes. Stir in the garlic and butter. Season to taste and remove from heat.
5. Steam the mussels in a pot of salted water, covered by a lid, until the shells open. Discard any unopened mussels.
6. Add the mussels to the sauce, garnish with fresh parsley, and serve with toasted bread and lime wedges for squeezing.
7. Ready to serve.

Ingredients

• 1 kg oxtail
• 45 ml oil
• 1 onion (chopped)
• 375 ml beef stock
• 60 ml red wine
• 3 garlic cloves (whole)
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon thyme
• Sea Salt & Black Pepper to taste
• 10 pickling onions (peeled)
• 3 celery sticks (chopped)
• 2 carrots (peeled & chopped)
• 12 baby potatoes

Method

1. Heat the oil in a large cast iron potjie pot over hot coals or in a bake pot on the stove.
2. Brown the oxtail in batches until golden.
3. Add the onion and sauté.
4. Add the beef stock, red wine, tomato paste, garlic cloves, bay leaf and thyme.
5. Season and then simmer for about 2 – 3 hours, adding more stock if required until the oxtail is tender and about to fall off the bone.
6. Add the pickled onions, celery, carrots and potatoes during the last 20 minutes of cooking.
7. Remove cloves and bay leaf before serving.
8. Serve with rice, mash or homemade bread

Ingredients

• 1 kg lamb cut in pieces
• Oil to cover base of pot
• 2 large Onions finely chopped
• 3 Tomatoes finely chopped (or blended if your prefer)
• 5 small to medium Potatoes, quartered
• 30 ml Chopped fresh coriander

Spices

• 2 large cinnamon sticks
• 2-3 bay leaves
• 2 whole aniseed
• 1 tsp. fennel seeds
• 1 tsp. jeera seeds
• A sprig of curry leaves
• 1 tsp. crushed green chillies
• ½ tsp. turmeric powder
• 2 tbsp. crushed ginger and garlic mix
• 3 level tsp. chilli powder of your choice
• 1 tsp. dhania powder
• 1 tsp. jeeru powder
• 1 tsp. garam masala
• Salt to taste

Method

1. Cover the base of your potjie pot with oil and heat.
2. First add your cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and stir.
3. Now add in your onions, curry leaves, chillies, turmeric, ginger and garlic paste.
4. Braise for 3-4 minutes.
5. Add garam masala, jeeru powder, dhania powder and your chilli powder to your pot and still well until all of the spices combine.
6. Now add in your lamb pieces and salt to taste.
7. Mix until the meat is coated with masala.
8. Put the lid on your potjie and cook/braise on moderate heat for a few minutes. Stir from time to time until meat is well braised.
9. Add in your potatoes and cover with water. Let the potjie cook on a low heat for at least an hour.
10. Add small amounts of water at a time when ever needed so that the curry does not get burnt. Don’t stir.
11. When potatoes are half cooked add the chopped tomatoes.
12. When potatoes are fully cooked and you have enough gravy, give the curry a nice good stir and sprinkle in chopped coriander over the curry.