Monday, 25 August 2008

Lamb Potjie - A winning recipe.

Friday last week my portfolio had a Potjie kos (pot food) competition. A potjie is basically just a stew done on an open fire, or gas when an open fire is not allowed. My potjie, the wife's, won the competition. I am sure that it was the red wine in the pot and the bread that I made on site.

I am note sure why people think that making bread is difficult? It takes a bit of practise to get a hang of the textures and what textures work for what type of bread, but after that bread making is as easy as pie. That said, I have yet to master a ciabatta - any takes to send me a recipe to try?

Ingredients: Potjie (for about 8 people)
  • 4 onions - two chopped and two quartered.
  • 3tbs mixed chopped herbs (fresh (thyme, rosemary, parsley, oregano), dried (Robertson's))
  • Olive oil for frying meat and onions
  • 3 large carrots, chopped
  • 1 large butternut (1/4 chopped into small blocks, about 1cm X 1cm, the rest chopped big).
  • 1/3 - 1/4 of a bottle of red wine (the better the wine the better the potjie)
  • 8pcs braai lamb chops, or 8pcs of lamb neck - I used a mixture of both - (In theory this should work really well for oxtail as well).
  • 2 heads of broccoli
  • 2 tins of tomato and onion mix
  • 2 handfuls of baby potatoes
  • Black pepper
  • Salt
Method: Potjie
  1. Heat up the pot - quite hot, as you need to fry the chopped onions and
  2. Brown the meat.
  3. Put in some olive oil, fry the chopped onions till they start going
  4. translucent.
  5. Put the meat it and brown, add some black pepper and salt.
  6. Put in the potatoes, carrots, small chopped butternut, cans of tomato and onion, mixed herbs and the wine.
  7. Turn down the heat to that the pot is simmering slowly.
  8. Cook for at least an hour, preferably two.
  9. Half an hour from eating time, add the big butternut.
  10. 10 min from eating time add the broccoli
Feel free to look whenever you want to give a few gentle nudges (aka: stirs). I prepared some cous cous to go with the potjie, follow the cooking directions on the packet, but use stock instead of water.

Ingredients: Bread (makes about 8 pieces)
  • 3 cups of cake flour
  • 1 packet dried yeast
  • 3 tbs sugar
  • 1 tsp salt
  • Olive oil
  • About a cup and a half of water - just enough to bring the dough together, make it soft, but not sticky.
  • Mixed herbs and spices (Woolworths make a good mix with coriander, pepper, salt, chilli etc)
Method: Bread
  1. Mix the sugar and the yeast in about 100ml of water.
  2. Put all the flour and salt in a bowl, make a hole in the middle and add the yeasted water.
  3. Get your hands dirty and mix, adding water to get a soft non-sticky consistency. Add more water or flour as required.
  4. When you have the right texture (dough should be soft, but not sticking to the bowl) take it out the bowl and start kneading it for about 10 minutes. You have kneaded it enough when you shape into a ball and poke it with your finger and the dough bounces back.
  5. Drizzle with olive oil, put it back in the bowl, cover and let stand till it doubles (depending on temp, anything from 1/2 hour in hotter temp to an hour and a half in colder).
  6. Turn the bread onto a well oiled baking tray, shape the bread to over the tray. Cover in olive oil. Leave to rise for 1/2 hour.
  7. Cut the bread gently into squares. Sprinkle liberally with spice mix (the salt lover, can add extra salt here) and put onto the braai (BBQ) grid (or hot griddle pan on your gas cooker or hob).
  8. Turn over once a good crust has formed.
  9. The bread is done when you tap it and it sounds hollow.
  10. Serve with butter


Anonymous said...

Awesome Recipe!

Brand said...

Trying it for Christmas Day 2011... Will let you know!

Brand said...

Trying it for Christmas Day 2011... Will let you know!

Jock Forrester said...

Great stuff!

Nicky said...

Making it tomorrow in Brighton, UK with some fellow expat South Africans. Sounds good and looking forward to trying it!