South African Recipes - FABULOUS OXTAIL POTJIE (Lisa Ann Pinnock ) (this compliments the "Cilantro Rice" recipe I'm posted) I won a few Potjie competitions with these two recipes Ingredients: 1 Whole Oxtail 3 carrots 2 medium-size Onions 4 Stalks Celery 2 Tablespoons butter 2 Tablespoons flour 6 Tablespoons Peach Jam 3 Tablespoons Brown Sugar ¼ Teaspoon Dried Thyme ¼ Teaspoon All Spice 2 crushed Bay Leaves 2 Mutton Stock 1 Packet Oxtail Soup Mix 2 Cups Water 1 Cup Red Wine – Jackson – Trigg – Cabernet Sauvignon Salt & Pepper Method : Heat the butter in a frying pan and brown the oxtail well on all sides. Transfer the meat to a large casserole. In a Jug dissolve 2 Mutton Stocks in the 2 cups of water adding in packet of Oxtail Soup – set aside Peel the carrots and onions, trim the celery and cut into even-sized pieces. Add the vegetables to the pan and toss regularly until they are well browned. Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly. Add the Peach Jam, Spices, Sugar, Mutton Stock, Red Wine stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail. Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed CILANTRO RICE Ingredients: 2 tbsp. olive oil 1 medium onion, chopped 1 large jalapeno, seeded and minced 4 cloves garlic, minced 2 cups Basmati rice 1 can Beef Broth (14 1/2 ounce) 1 can water ½ tsp. salt ¾ cup lightly packed chopped cilantro Method: In a large heavy saucepan, heat oil over medium high heat. Add onion and cook 2 minutes. Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color. Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes. Pour in broth and 1 can water and bring to a boil. Add salt as needed Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender. Stir in cilantro just before serving. | Facebook
South African Recipes, The Oxtail Potjie.
South African Recipes - SOSATIES (Albert Buitenhuis) Ingredients: 4.4 lbs. (2 kg.) lamb, cut into ¾ inch (2 cm.) cubes 1.6 lbs. (750 g) pork (medium fat), cut into ¾ inch (2 cm.) cubes 20 apricots, dried 2 onions, cut into big dices 16 bamboo skewers 2 onions – medium, cut into fine rings 2 tsp. oil, to fry the onions 2 tbsp. coriander seeds, crushed 5 bay leaves 1 tsp. ground cinnamon 1 tbsp. curry powder, mild 1 tsp. ginger, ground 1 tsp. allspice ground 6 tbsp. brown sugar 1 tbsp. corn flour 2 tsp. salt ¾ cup white vinegar ½ cup dry red wine, good quality 1 tbsp. apricot jam, fine 4 garlic cloves, crushed and chopped ½ cup buttermilk or sour cream ½ cup water, may not be needed Method: Cut the meat off the leg of lamb, and cut into bite-sized chunks, not too small. Do the same with the pork. The pork should have fat on it, and the best ratio of lamb to pork is about 2 - 1. (If you dislike pork, leave it out). The number of apricots, onions and skewers given could vary, as it will depend on how much meat you cut off the lamb leg, and how much meat you put on a skewer. Using the ingredients for the MARINADE, fry the onion rings in oil until light brown. Stir now and then. While that fries, mix all the dry ingredients in a bowl: the crushed coriander, all the spices, the brown sugar, the corn flour and the salt. When the onions are light brown, stir in the mixed dry ingredients, and fry for a minute or so to release the flavours. Add a tiny bit of oil extra, if necessary, but do not let the spices burn. Turn heat lower, and add the vinegar, wine, apricot jam, and garlic to taste. Stir well and simmer slowly until thickened. Now taste carefully: the sauce should neither be too acidic or too sweet, just spicy and tangy. Adjust by adding either a little more vinegar or lemon juice, or more sugar. Cool the sauce, and stir in the buttermilk or sour cream. It must be of a coating consistency. If you think it is too thick, add a little water and stir well. The meats: the meats should be strung on the skewers, alternating the different ingredients, with about 2 apricot halves and 2 onion rings per skewer. The lamb chunks should predominate. Using a rectangular glass or ceramic dish (you could use Tupperware but not metal or stainless steel) pack in the skewers of meat, and cover every layer with sauce. Maybe you have one layer of skewers if your dish is large, maybe you have to stack them. Whatever the case, turn the sosaties in the sauce about once a day, and make sure the sauce coats the meat well. It will not exactly cover the meat, just coat it. Cover and keep in fridge for 2 - 3 days before use. The sosaties will improve with time and can be kept up to 5 days in the sauce. Grill as explained in the introduction. Goes well with traditional yellow rice or basmati, or potato salad and a mixed green salad. Notes: The meat can be replaced with chicken if preferred. Makes 16 sosaties | Facebook
South African Recipes SOSATIES (Albert Buitenhuis)
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South African Recipes - VETKOEK & CURRY MINCE (the coo coo cook) VETKOEK INGREDIENTS: 500g Flour 5ml Salt 5ml Sugar 5g Instant dry yeast 30g Butter 325ml Warm water METHOD: Sift the flour then add the salt, sugar and yeast. Rub the butter in (you can grate it if it's hard). Add the warm water bit by bit and mix until you have a soft dough. Knead on a floured surface, adding more flour if it gets sticky, for about 10 minutes. Put in an oiled bowl and cover. Leave to rest for about half an hour. Knock down and divide into about 16 balls. Allow to rise again for another half an hour. Deep fry at 170C for about 4 minutes. You can serve with curry mince or lather with marge and jam and lots of cheese. (or buy pizza dough at your local grocery store) CURRY MINCE INGREDIENTS: 500g Beef mince 1 Onion finely chopped Half a tin of chopped tomatoes 1 Chilli deseeded and chopped 1 tbsp Curry powder 1 tsp Turmeric 1/4 tsp Ground coriander 1 tsp Whole cumin 2 Bay leaves 2 carrots, cut in small cubes 2 potatoes, cut in small cubes 2 tbsp Chutney (Mrs Balls, of course) 2.5 tbsp White vinegar 1 cup Frozen peas METHOD: Fry the onion and chilli until soft. Add all the spices and fry for another couple of minutes. Add the mince and cook until no longer pink. Add the rest of the ingredients except the peas as well as 1/2c water and allow to simmer for half an hour. Add the peas and simmer for another 5 minutes. Season to taste. | Facebook
South African Recipes VETKOEK & CURRY MINCE (the coo coo cook)
