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AriesDragon
Over 90 days ago
Kenya

Forum

When I was a child I thought if you undid your belly button your bum would fall off.


The Singing Butler by Jack Vettriano.

One of my favourite paintings by one of my favourite Artists. It hangs in my studio and lifts my spirits whenever I look at it. I can stare at it for hours. :-)
POTJIE (pronounced poy key)

Oil to cover the base of your potjie pot (this is a large round bottom cast Iron pot, sometimes with legs)
2 - 3kg of Lamb/mutton or beef on the bone, with a good a good amount of fat. Cheap cuts of meat are great for this. Lamb shanks, Oxtail or Ossabucco work well
2 very large Onions chopped up, not diced
Several large chunks of Potatoes and Carrots, I use large ones cut in half or if small, I use them whole.
Butternut squash, green beans and kidney beans
A couple of tablespoons of freshly minced Ginger and Garlic
Salt to taste
Black Pepper to taste
Some fresh thyme or marjoram
A bottle of good wine or a beer
Some stock.

Put the potjie pot on an open fire or on the stove. Cooking on an open wood fire does give it a lovely smoky flavour.
Heat the oil keeping in mind how much fat is in the meat.
Fry the chunks of meat until browned on all sides to seal the flavour.
Add in the onions and fry until soft and translucent.
Add the ginger and garlic, salt and pepper. If you find the pot is too warm and the meat is burning add a few tots of wine or water.
Make sure the meat is covering the base of the pot. Layer the carrots on top followed by the potatoes, butternut, green beans and kidney beans.
Pour in stock and wine or beer until the liquid is just covering the potatoes. Toss on the fresh thyme or marjoram.
Bring the liquid to a simmer then turn the heat down very low. if on an open fire, move to the side of the fire.
With the lid on tight leave it cooking for 3 to 4 hours depending on the meat used.
NEVER EVER stir the pot... This is potkie, not a stew! If you are concerned about the meat sticking, very gently shake the pot.
If the liquid is reducing, add some more stock and wine.
The smell will have you salivating.
Serve it from the pot with either Ugali or pap (maize meal cooked until its firm... our equivalent of grits I think) or if your too precious, eat it with Rice.
Quote by Dreamcatcher
Quote by AriesDragon
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.


What is double cream and where would you find it?



It is full fat heavy cream. I get mine from a local farmer. You will find it in the supermarket
The duet of father and daughter snoring... she has snuck into the bed between us and her feet are keeping mine warm.
Quite elated now, actually. I have just found something I thought was lost to me.
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.