BE A POTJIE MASTER

Getaway (South Africa) - - Contents - WORDS & STYLING BY FOOD EDI­TOR NIKKI WERNER PHO­TO­GRAPHS & WINE AD­VICE BY BRAN­DON DE KOCK

Two recipes you’ll love, plus fol­low these tips and you’ll cook it to per­fec­tion

Long, slow cook­ing works won­ders on less ex­pen­sive cuts of meat, which makes potjiekos an eco­nom­i­cal, one-pot way of feed­ing the gang in the great out­doors. Here are two great recipes and a bunch of bril­liant tips

POTJIEKOS IS AN ART, NOT A SCIENCE.

Per­fect­ing it re­quires prac­tice, plenty of time and con­stant at­ten­tion. The cast-iron pot re­tains heat bril­liantly and the art of us­ing that to your ad­van­tage is in achiev­ing a sus­tained sim­mer, not lurch­ing be­tween a rapid boil (which tough­ens meat) and the heat dy­ing out com­pletely. The pot must be at a happy bub­ble, some­times de­scribed as a ‘prrrt-ing’ sound. If it’s quiet, noth­ing is hap­pen­ing in­side. Lis­ten closely at all times. Re­sist the temp­ta­tion to lift the lid too of­ten, and to stir the stew. Pre­heat the pot over the coals and don’t be afraid to take it off the heat to main­tain con­trol and avoid burn­ing, es­pe­cially be­tween brown­ing meat and cook­ing onions, and when lay­er­ing.

THE POT

The No. 3 is a fam­ily-sized pot that will feed four to six. • Make sure the lid seals prop­erly. This is im­por­tant for keep­ing steam in the pot, which forms con­den­sa­tion and cre­ates liq­uid.

THE FIRE

Use a hard wood, like kameel­dor­ing, to cre­ate long-burn­ing coals. • Have a sep­a­rate fire go­ing to re­plen­ish coals. • Reg­u­late heat by mov­ing coals closer to or fur­ther away from the pot. • Ar­range coals around the belly of the pot rather than di­rectly un­der­neath it.

IN­GRE­DI­ENTS

Potjiekos orig­i­nated with slow-cook­ing cuts of mut­ton, ox or veni­son. Beef shin, ox­tail and lamb knuck­les and shank shine in a potjie. • Cater for about 300g meat per per­son, in­clud­ing bone. • Brown­ing is vi­tal for cre­at­ing flavour. Have the meat at room tem­per­a­ture and pat­ted dry with pa­per towel to en­cour­age a good sear. • Layer a potjie with meat at the bot­tom and then add the veg­eta­bles, from slowest cook­ing to quick­est cook­ing on top. • Ad­ding pota­toes helps thicken the juices.

de­li­cious Gooey and ox­tail: just slow-cooked ts and in­gre­dien three main flavourin gs a bunch of

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