THE ULTIMATE PORTABLE COOKING SOLUTION 22 SOUTH AFRICAN RECIPES MINI RECIPE eBOOK INDEX: SOUPS
BEAN SOUP
A great hearty winter soup. Fantastic with fresh home baked bread!
INGREDIENTS:
200 g sugar beans 3 mutton or pork shanks or 1 ham bone with some meat on it 3 rashers rindless bacon, finely chopped 1.5 litres cold water 30 ml butter 1 medium onion, finely chopped 2 stalks celery, finely chopped 1 medium carrot, thinly sliced 15 ml salt 2 ml milled pepper
METHOD:
Cover beans with cold water and soak overnight. Bring the meat, bacon and water to boil in a No 3 potjie pot then cover and simmer till the meat is tender. Sauté the onion, celery and carrot in butter in a frying pan for 3 minutes. Add the sautéed vegetables and the beans to the tender meat and simmer for 20 to 30 minutes more. Remove the meat and bones, discard the bones and cube the meat. Puree the remains of the saucepan and add the cubed meat. Add salt and pepper, boil and serve.
1 VEGETABLE SOUP
A favorite for the cold winter evenings, best with homemade bread and butter... If you want a thicker soup, add barley to the vegetables, you can even include potatoes.
INGREDIENTS:
30 ml sunflower oil 2 medium onions, chopped 1 large clove garlic, chopped 3 large carrots, sliced 2 turnips, sliced 2 stalks celery, chopped 4 baby marrows, sliced 1 small butternut squash, peeled, seeded and chopped 2 medium brinjals, peeled and diced kernels cut from 2 fresh mealies 15 ml finely chopped fresh tarragon or thyme 2 litres vegetable or chicken stock salt and milled pepper
METHOD:
Heat the oil in a potjie pot and sauté the onions and garlic for approximately 5 minutes, or until onions are transparent. Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, tarragon or thyme and the stock and bring the soup to the boil. Reduce the heat, put the lid on the potjie pot and simmer for about 25 minutes, or until the vegetables are soft. Season to taste, serve & enjoy.
Oxtail needs long, slow cooking, but the end result is worth it!
INGREDIENTS:
1 oxtail 15 ml butter or dripping 1 large onion, chopped 3 medium carrots, diced 1 medium turnip, thinly sliced 2 medium tomatoes, skinned and finely chopped 45 ml chopped celery 3 peppercorns 2 whole cloves 2 litres water 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf) 125 ml cake flour 25 ml sherry or dry red wine (optional) 5 ml salt 1 ml cayenne pepper
METHOD:
Wash the oxtail well and separate it at the joints. Melt the butter or dripping in a No 3 potjie pot. Add the meat and the onion and sauté till the onions are golden and the meat browned. Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours. Remove the meat when it's tender and strip it from the bones, remove the bouquet garni and strain the soup, reserving the stock. Purée the vegetables in a blender or food processor. Add the purée to the stock and return the potjie pot to the PotjieKing. Mix the flour to a paste with a little water and stir it into the soup to thicken it. Add the sherry or wine and season with salt and cayenne pepper. Add the meat and serve immediately.
3 OSTRICH NECK SOUP
The ostrich neck can be replaced by any other feathered or furred game on the bone, from kudu to turtle dove.
INGREDIENTS:
2 1/2 kilogram ostrich neck, cut in joints 1/2 cup butter 1/2 cup oil 3 onions 3 carrots 3 turnips 3 parsnips 2 celery sticks, chopped, leaves added loose 2 sprigs thyme a few peppercorns, cloves, bay leaves and salt 1/2 cup Old Brown Sherry, Port or Madeira 1/2 cup good soy sauce (optional) 3 litres water
METHOD:
Peel and quarter the vegetables. Save some decorative slices for garnishing. Brown the meat in the butter and oil in a potjie pot. Add the veggies, flavorings, sherry and the 3 litres of water. Cook, checking that it doesn't burn, adding water if it runs dry. Remove the meat and strain the soup through a large sieve, discarding the solids. Pick the meat from the bones and return the meat to the broth. Refrigerate ( or allow to cool) to solidify the fat which you scrape off. Heat the soup, add the vegetable garnish till cooked, adjust seasoning and serve with hot bread and butter.
4 FISH
MALAY FISH CAKES
INGREDIENTS:
Flaked raw fish (skinned and boned) Chopped raw tomato 2 thin slices bread soaked in a little water Cooking oil 1 egg beaten squeeze of lemon juice chopped parsley salt, pepper, nutmeg
METHOD:
Mix all together and form into balls, roll in flour and fry in oil. The mixture must not be too soft. For variation mince meat can replace the fish.
5 PRAWN CURRY
INGREDIENTS:
Hot Stuff - Serves 2-3 1 large onion, finely chopped 3-4 green chillies oil 15 ml garlic and ginger paste 30-45 ml mixed masala (curry powder) 5 ml turmeric 6 medium-sized jam tomatoes, peeled and pureed 500 g prawns, shelled and alimentary canal removed, but keep tails intact fresh coriander leaves
METHOD:
Heat the oil in a no 3 potjie pot on the PotjieKing. Stir-fry the onion, curry leaves and chillies in the oil until the onion is golden brown. Stir in the garlic and ginger paste. Add the masala, turmeric and tomatoes and braise for a few minutes before simmering until the tomatoes are fragrant. Add the prawns, cover and simmer for another 5-7 minutes or until the prawns are done. Season with salt and sprinkle with fresh coriander leaves.
6 FISH CURRY
INGREDIENTS:
1 kg unsalted snoek, sliced. (other firm flesh fish can also be used, yellowtail, for example) 5 ml salt 2 ml milled pepper juice of half lemon sunflower oil 1 large onion, finely chopped 2 cloves garlic, crushed 15 ml curry powder 5 ml turmeric 10 ml cake flour 250 ml water 2 allspice berries 1 bay or lemon leaf 5 ml vinegar 20 ml sugar 15 ml smooth apricot jam
METHOD:
Season the fish with salt and pepper, sprinkle with the lemon juice and set aside. Heat a little oil in a potjie pot and sauté the onion and the garlic for 5 minutes or until the onion is transparent. Add the curry powder and the turmeric and mix well. Sprinkle the flour over and stir it in. Add the water and bring up to temperature, stirring. Add the fish, allspice and bay or lemon leaf. Simmer, covered for 15 minutes. Mix the vinegar, sugar and apricot jam and add to the potjie pot. Simmer, stirring occasionally for another 15 minutes. Add more salt and pepper if necessary. Serve immediately with rice.
7 SOSATIES
INGREDIENTS:
1kg lamb cut into 1" pieces 500g pork cut into ½" cubes 1 garlic clove, peeled Salt, pepper 4 tbsp oil 1 cup onions chopped 1 tbsp curry powder 1 clove garlic, minced 2 tbsp sugar 1 tbsp tamarind paste 2 cups white vinegar 2 tbsp apricot jam 2 tbsp cornstarch dissolved in 2 tbsp red wine ½ pound dried apricots ½ cup dry sherry
METHOD:
Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss. In a saucepan, heat the oil. Add the onions and sautè for 5-6 minutes, then add the curry powder and garlic. Sautè for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days. One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Braai on the PotjieKing until browned on all sides. Serve with heated marinating sauce.
INGREDIENTS:
750g minced beef 45 ml butter 1 medium onion, finely chopped 1 thick slice white bread 2 large eggs 5 ml salt 1 ml ground pepper 1 ml ground allspice
METHOD:
Heat 15 ml of the butter in a potjie pot or saucepan and saute the onion in it for about 5 minutes. Soak the bread in a little water and squeeze dry, then mash with a fork. Combine the onion with the mince, bread, eggs, salt, pepper and allspice and shape into balls. Heat the remaining butter, margarine or oil in a potjie pot / saucepan and fry the frikkadels, a few minutes on each side, until cooked through. Serve hot with mashed potatoes and an onion and tomato sauce
9 MEAT
BOEREWORS
INGREDIENTS:
1.5kg beef 1.5kg pork 500g bacon, diced 25ml salt 5ml ground pepper 50ml ground coriander 2ml freshly grated nutmeg 1ml ground cloves 2ml ground dried thyme 2ml ground allspice 125ml red wine vinegar 1 clove garlic, crushed 50ml Worcestershire sauce 85g sausage casings
METHOD:
Cut the beef and pork meat into 1.5 " cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate. Fill the sausage casings
10 CHICKEN CURRY & GARLIC CABBAGE
This is by far the world's easiest curry recipe and definitely the most delicious. The garlic cabbage is a wonderful side dish in addition to the curry. Enjoy!
INGREDIENTS:
4 tablespoons butter (1/2 stick) 3 tablespoons flour 1 1/2 cups chicken broth 1/2 cup half-and-half (half milk half cream) 4 teaspoons curry powder 1/8 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon ground ginger 3 cups cooked chicken 1/2 cup fresh mushrooms, sliced
METHOD:
Melt the butter in a potjie pot / heavy pan over moderate heat. Blend in the flour. Add the chicken broth and half-and-half. Cook, stirring constantly, until the sauce has thickened. Stir in the curry powder, cayenne pepper, salt and ginger. Add the chicken and mushrooms. Cook, covered, over low heat for 10 minutes.
Shredded Cabbage with Garlic 1 small head of cabbage 4 tablespoons butter 2 cloves of garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper
Quarter the cabbage and discard the core. Cut the quarters into 1/8 inch thick slices. Melt the butter in a large skillet. Add cabbage and garlic. Stir to coat the cabbage. Cover the skillet and cook over low heat for about 15 minutes, or until cabbage is crisp-tender. Stir occasionally. Season with salt and pepper.
11 BRAISED LIVER WITH ONIONS
INGREDIENTS:
65 ml sunflower oil 750 g liver, skinned and thinly sliced 3 medium onions, sliced salt and milled pepper 46 - 60 ml meat stock or water
METHOD:
Heat a little of the oil in a potjie pot and fry the liver quickly on both sides. Set the liver aside and keep it warm. Heat the rest of the oil in the pot and sauté the onions for about 5 minutes, or until transparent. Season lightly with salt and pepper and add the stock or water to the pan. Cook, uncovered over high heat until slightly reduced, then return the liver to the pot and heat through for 5 to 10 minutes over moderate heat. Serve immediately with mashed potatoes. The secret of tender braised liver is to cut it thinly and cook it quickly.
12 TOMATO BREDIE
INGREDIENTS:
25 ml butter 2 large onions, sliced 2 sliced carrots 1 clove garlic, crushed 1.5 kg stewing lamb or mutton, cubed 10 ml salt milled pepper little stock, water or wine 500 g potatoes, sliced 1 kg medium tomatoes, skinned and chopped 5 ml white sugar 2 ml dried thyme 5 ml chopped fresh marjoram
METHOD:
Heat the butter in a No 3 potjie pot or large saucepan and sauté the onions and garlic for about 5 minutes or until the onions are transparent. Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender. Add the potatoes, carrots, tomatoes, sugar, thyme and marjoram and stew for a further hour. Serve with cooked rice.
13 POTJIES
CREAMY CHICKEN POTJIE
INGREDIENTS:
45 ml oil 15 ml butter 6 drumsticks 6 chicken thighs 1 packet streaky bacon, chopped 2 onions, chopped 1 carrot, chopped 3 sticks celery, chopped 2 cloves garlic, crushed 250 ml prepared chicken stock 250 ml wine 250g peeled baby carrots or carrot ball 6 baby marrows, thickly sliced 250g button mushrooms 1 punnet baby corn 5 sage leaves 3 sprigs thyme 250 ml cream salt and pepper to taste fresh flat leaf parsley to garnish
METHOD:
Use a No. 3 potjie pot. Heat the oil and butter in the potjie. Brown the chicken pieces and remove. Add the bacon and fry until caramelized. Now add the onion, carrot, celery and garlic and sauté until soft. Add chicken back to the pot followed by the stock and wine. Cover and simmer gently for 1 hour. After the hour, add the veggies and herbs, cover with the lid and top with 3–4 hot coals (this provides even heating). Cook gently for 40 minutes – do not stir. Add the cream and gently stir it through. Cook for a further 20 minutes. Season to taste. Serve with fluffy white rice or fresh bread.
14 MUSHROOM POTJIE
INGREDIENTS:
12 baby potatoes, peeled and halved 4 carrots, peeled and sliced 250 g brown mushrooms, thickly sliced 1 large onion, quartered 1 red pepper, cut into pieces 2 cloves garlic, crushed 15 ml fresh ginger, finely grated 2 small red chillies, finely sliced 15 g snap peas 125 g cherry tomatoes 250 g portabellini mushrooms 3 x 410g cans chopped tomatoes 125 ml vegetable stock 30 ml fresh chopped herbs such as parsley, coriander and mint
METHOD:
Layer the potatoes, carrots, brown mushrooms, onion, red pepper, garlic, ginger and chilli, snap peas, cherry tomatoes, portabellini mushrooms in the potjie (in this order). Season with salt and pepper after every layer. Add the tinned tomatoes and the vegetable stock. Cover and simmer slowly for approximately 1 hrs until the vegetables are tender. Scatter the fresh herbs over the top. Serve with couscous, rice or pasta.
15 SPICY SEAFOOD POTJIE
INGREDIENTS:
75 ml olive oil 1 ½ large onions - sliced 4 bay leaves 2 red chillis - chopped (remove seeds, if you prefer) 8 cloves garlic - sliced 4x 410 g canned peeled, chopped tomatoes - blended 2x 125 g sun dried tomatoes, marinated in vinagarette - chopped 1 cup water 2 tsp chilli flakes 2 heaped tsp sugar 1 tsp fish sauce Salt - to taste 4 Tbs Italian parsley - finely chopped 2 kg mussels, fresh if possible - bearded and washed, just prior to cooking 500 g kingklip (or other firm white fish) - cubed into bite-size chunks 750 g calamari tubes - fins removes and washed Lemon wedges - to serve
METHOD:
For the tomato base: Heat the potjie pot on the PotjieKing. Add 45 ml oil and the onions. Fry for a few minutes, stirring. Add bay leaves and chopped chillis. When onions have softened, add the pureed canned tomato and sundried tomatoes. Cook, stirring for a few minutes, watching out for splattering – the sauce will start to thicken. Add water, sugar, chili flakes, fish sauce and salt. Cook for 10 minutes, lowering the heat and allowing the flavours to develop. Add the parsley. The sauce will continue to deepen in flavour as it cools. Store in a cool place once cooled, if using the next day. If not, proceed with seafood. Seafood: Place potjie back on PotjieKing. Discard all mussels that do not open. You can tap them gently and give them a few minutes- some may open yet. Add mussels and kingklip to the sauce. Allow to cook on medi- um-low heat for 7-8 minutes, until the fish is cooked through. In mean while, dry the calamari on kitchen paper towels. Pan fry in a non stick pan, on high, with a tablespoon or two of olive oil until brown on both sides. Should take 30 seconds per side. Remove and add to potjie. Mix all the seafood through the sauce gently and season one last time. Serve with lemon wedges, more parsley and slices of crusty bread.
16 TOMATO & LAMB NECK POTJIE
INGREDIENTS:
2 butterflied certified natural lamb necks 4 onions - quartered 4 cloves of garlic - sliced 4 whole tomatoes - quartered 1 punnet baby tomatoes 4 sweet potatoes - cut into rounds 1 punnet of mushrooms 1/2` big butternut or 1 small butternut - peeled and cubed ½ cup tomato paste 500 ml vegetable or lamb stock
METHOD:
Cut your butterflied lamb neck into pieces with a sharp knife. Then roll your lamb cuts in flour seasoned with salt and pepper and set aside while you prepare the rest of the ingredients. When your PotjieKing is ready, heat oil in the pot and brown your seasoned lamb neck to lock in the juiciness, then add onion, garlic and stock, followed by the tomatoes and tomato paste. Add some brown sugar to bring out the flavour in the tomatoes, close the lid and slow cook at a very low heat for 3 – 3 ¼ hours. Never let the potjie boil, you should only hear slight bubbling, and remember not to stir this one. Next, layer your vegetables in the pot, starting with the veggies that take the longest to cook, and cover with more stock if necessary. Cook for another 30 – 45 minutes and adjust seasoning to taste. Serve with a freshly baked loaf of farmstyle brown bread to soak up the delicious sauces. To serve: Freshly baked bread
17 VEGETARIAN
SWEET POTATO FRITTERS
INGREDIENTS:
1 egg -- beaten 1 teaspoon Salt and freshly ground black pepper -- to taste 1 tablespoon Peanut oil for frying 1 lb sweet potatoes -- peeled and cut in 1/2 1/2 cup flour
METHOD:
Grate the sweet potatoes into medium-sized bowl, cover them with boiling water and let them stand for 15 minutes. Drain off the water and slowly add the flour, egg, salt and pepper, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when pickedup in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour. In a potjie pot, heat 2 inches of oil. Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot. These fritters can be accompanied by a spicy hot sauce when served as an appetizer course. Alternatively, they can be lightly dusted with sugar and served as a dessert.
18 PUMPKIN FRITTERS
INGREDIENTS:
4 cups cooked mashed pumpkin 2 eggs 1 cup flour pinch of salt 1 teaspoon baking powder 30 ml (2 tablespoons) heaped of sugar
METHOD:
Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil until both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar.
CINNAMON SUGAR: Take 30g ground cinnamon and mix with 170g sugar. Sprinkle over fritters as much as desires and keep rest in bottle for later use. (Tastes fine over sweet potato too)
19 PAP EN SOUS
INGREDIENTS:
500ml water 3ml salt 700ml maize meal Bring the water to the boil. Slowly add the maize meal until it forms a pyramid in the middle of the potjie pot . Put on the lid and allow to simmer until a "skin" has formed around the maize meal. Stir with a fork till fine and crumbly. Put the lid back on and simmer over LOW heat until done. Stir occasionally to break the lumps, about 30 - 40 minutes.
METHOD:
Tomato and Onion Sauce: In a potjie pot sautè 3 chopped onions and 2 - 3 chopped fresh tomatoes till tender and add the following:
250ml tomato sauce 80ml vinegar 80ml Worcestershire sauce 30ml sugar 125ml (half a cup) water 2,5ml (half a teaspoon) dry mustard powder salt and pepper to taste
Cook for about 2 minutes and thicken with cornflour mixed to a soft paste with cold water if needed.
20 SWEET
SOUSKLUITJIES (DUMPLINGS)
INGREDIENTS:
120 g cake flour 10 ml baking powder 2 ml salt 15 g butter 1 egg 125 ml milk butter and cinnamon sugar to serve
METHOD:
Sift the dry ingredients together and mix in the butter with fingers until it resembles bread- crumbs. Mix egg and milk and add to above. Boil water (must be about 3 cm deep) with a pinch of salt in a potjie pot with a lid. Bring potjie pot of water to boil on the PotjieKing. Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with lid and cook slowly for 10 minutes (Don’t peek, as this will cause the dumplings to "fall down" and become rubbery) Remove from heat, pour into a serving bowl and put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
21 GRIDDLE COOKIES
INGREDIENTS
1 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. soda 1 egg 1 cup butter 3/4 cup milk 3 1/2 cup flour 1 1/4 cup raisins
METHOD
Mix dry ingredients. Cut in butter. Add egg, milk and raisins. Dough will be stiff. Roll on flour to about 1/4 inch (6mm) thickness. Cut with knife or cutter. Oil cast iron griddle (on the skottel side) lightly. Place cookies on it. Brown one side. Tops will puff. Then turn and brown other side. Serve warm and enjoy!
22 WE HOPE YOU HAVE ENJOYED AND WILL CONTINUE TO ENJOY THESE RECIPES MADE EASY ON YOUR VERY OWN POTJIEKING