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Newsletter #109 - September 21, 2005

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Greetings everyone!  And a special welcome to all the new subscribers!

Check out the latest news from Zim. The inside story!

I have added more wildlife photos to my Photo CD!

The recipe theme for this edition will  be "potjiekos". Now part and parcel of the South African food culture, potjiekos is the more social alternative to the bbq. For the few who do not yet know, potjiekos (pot food) is prepared outdoors over the coals in a cast iron 3 legged pot. It is not just a "stew" there is much more to preparing the perfect potjie. Scroll down for some potjie recipes. The recipes come from a Word document floating around the internet and sent to me by friend Anton, in Ceres. Whoever put these recipes together, thanx a lot!


Survival Tip

Next time you are too drunk to drive, Walk to the nearest Debonairs, place an order, And when they go to deliver it, Catch a ride home with them.

Update to today's survival tip:

When catching a lift with the delivery guy give him the long way directions home - delivering the pizza after 45mins you will get the pizza and the lift for free


If people from Poland are called Poles, why aren't people from Holland called Holes?

Why isn't the number 11 pronounced onety one?

I thought about how mothers feed their babies with tiny little spoons and forks, so I wondered what do Chinese mothers use? toothpicks?

If a pig loses its voice, is it disgruntled?


Toast anyone?

About 6,000 years ago, ancient Egyptians developed breads as we know them today. They discovered that if they let their bread dough sit out in Egypt's nice, warm climate, it would puff up, and if they baked this dough in an enclosed oven it would retain its fluffiness. This seemingly magical process was not fully understood until the 17th Century when the microscope revealed the yeast cells that cause leavening.

The process of scorching bread to preserve it spread through many cultures. The word toast comes from the Latin Torrere, Tostum - to scorch or burn. The Romans, in their conquests, took their love of toasted bread with them and spread the custom farther, even up into Britain. Later, English colonists brought the tradition to the Americas.

Toasting bread does more than just preserve it, of course, it changes its nature; bread becomes sweeter, crunchier and the perfect surface on which to spread all sorts of things.

There were a variety of methods for making toast in pre-electric times, from using the hot hearthstone, to putting bread on multi-purpose toasting forks and holding it over a fire, to employing fancy, hinged bread holders that could be attached to the side of a fireplace and swung into the flame.

From The Toaster Museum


It is found that mixture of Honey and Cinnamon cures most of the diseases.
Honey is produced in most of the countries of the world.
Ayurvedic as well as Yunani medicine have been using honey as a vital medicine for centuries.
Scientists of today also accept honey as a Ram Ban (very effective) medicine for all kinds of diseases.
Honey can be used without any side effects for any kind of diseases.
Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients also.
A famous magazine named Weekly World News published in Canada dated 17 January, 95 has given a list of diseases that can be cured by Honey and Cinnamon as researched by western scientists.

Arthritis

Take one part honey to two parts of luke warm water and add a small teaspoon of cinnamon powder, make a paste and massage it on the itching part of the body slowly.
It is noticed that the pain recedes within a minute or two.
Or arthritis patients may daily, morning and night take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder.
If drunk regularly even chronic arthritis can be cured.
In a recent research done at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon cinnamon powder before breakfast, they found that within a week out of the 200 people so treated practically 73 patients were totally relieved of pain and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

Hair Loss
Those suffering from hair loss or baldness, may apply a paste of hot olive oil, one tablespoon of honey, one teaspoon of cinnamon powder before bath and keep it for approx. 15 min. and then wash the hair.
It was found very effective if kept for 5 mins. also.

Bladder Infections
Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of luke warm water and drink it.
It destroys the germs of the bladder.

Toothache

Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth.
This may be done 3 times a day daily till such time that the tooth has stopped aching.

Cholesterol

Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, if given to a cholesterol patient, it reduces the level of cholesterol in the blood by 10% within 2 hours.
As mentioned for arthritic patients, if taken 3 times a day any chronic cholesterol is cured.
As per the information received in the said journal, pure honey taken with food daily relieves complains of cholesterol.

Colds

Those suffering from common or severe colds should take one tablespoon luke warm honey with 1/4 teaspoon cinnamon powder daily for 3 days.
This process will cure most chronic cough, cold and clear the sinuses.

Infertility

Yunani and Ayurvedic have been using honey for years in medicine to strengthen the semen of men.
If impotent men regularly take two tablespoon of honey before sleeping, their problem will be solved.
In China, Japan and Far-East countries, women who do not conceive and to strengthen the uterus have been taking cinnamon powder for centuries.
Women who cannot conceive may take a pinch of cinnamon powder in half teaspoon of honey and apply it on the gums frequently throughout the day, so that it slowly mixes with the saliva and enters the body.
A couple in Merryland, America had no children for 14 years and had left hope of having a child of their own.
When told about this process husband and wife started taking honey and cinnamon as stated above, the wife conceived after a few months and had twins at full term.

Upset Stomach

Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS : According to the studies done in India & Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.


Heart Diseases

Make a paste of honey and cinnamon powder, apply on bread or chappati instead of jelly and jam and eat it regularly for breakfast.
It reduces the cholesterol in the arteries and saves the patient from heart attack.
Also those who have already had an attack, if they do this process daily, are kept miles away from the next attack.
Regular use of the above process relieves loss of breath and strengthens the heart beat.
In America and Canada, various nursing homes have treated patients successfully and have found that due to the increasing age the arteries and veins which lose their flexibility and get clogged are revitalized.

Immune System

Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.
Scientists have found that honey has various vitamins and iron in large amounts.
Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.

Indigestion

Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals.

Influenza

A scientist in Spain has proved that honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.

Longevity

Tea made with honey and cinnamon powder, when taken regularly arrests the ravages of old age.
Take 4 spoons of honey, 1spoon of cinnamon powder and 3 cups of water and boil to make like tea.
Drink 1/4 cup, 3 to 4 times a day. It keeps the skin fresh and soft and arrests old age.
Life span also increases and even if a person is 100 years old, starts performing the chores of a 20 year old.

Pimples

Three tablespoons of honey and one teaspoon of cinnamon powder paste.
Apply this paste on the pimples before sleeping and wash it next morning with warm water.
If done daily for two weeks, it removes pimples from the root.

Skin Infections

Eczema, ringworm and all types of skin infections are cured by applying honey and cinnamon powder in equal parts on the affected parts.


Weight Loss

Daily in the morning, 1/2 hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup water.
If taken regularly it reduces the weight of even the most obese person.
Also drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

Cancer

Recent research in Japan and Australia has reveled that advanced cancer of the stomach and bones have been cured successfully.
Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month 3 times a day.

Fatigue

Recent studies have shown that the sugar content of honey is more helpful than detrimental to the body strength.
Senior citizens who take honey and cinnamon power in equal parts are more alert and flexible.
Dr. Milton who has done research says that half tablespoon honey taken in one glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3.00 p.m. when the vitality of the body starts decreasing, increases the vitality of the body within a week.

Bad Breath

People of South America, first thing in the morning gargle with one teaspoon of honey and cinnamon powder mixed in hot water.
So their breath stays fresh throughout the day.

Hearing Loss

Daily morning and night honey and cinnamon powder taken in equal parts restores hearing. 


Find holiday accommodation in South Africa on these clickable maps


One summer evening during a violent thunderstorm a mother was tucking her son into bed.

She was about to turn off the light when he asked with a tremor in his voice,
"Mommy, will you sleep with me tonight?"

The mother smiled and gave him a reassuring hug.
"I can't dear," she said. "I have to sleep in Daddy's room."

A long silence was broken at last by his shaky little voice:
"The big sissy."


Cocktails

Which glass to use?
As a rough guideline, choose stemmed glasses for cocktails that are not served on ice, because they will stay cool longer. Use tumblers or highball glasses for drinks served on ice. Stronger cocktails should be served in small glasses and champagne flutes and highball glasses are good for fizzy drinks.  


Free access to internet banking if you have a bluebean credit card. apply online now!


Smoothie?? Try this one!

Citrus Fruit Smoothie

5 cups grapefruit juice
3 cups orange juice
1 cup water
4 medium firm bananas, cut up and frozen
12 frozen unsweetened strawberries

In a blender, place half of each ingredient; cover and process until smooth.
Pour into a pitcher.
Repeat.
Serve immediately.  


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We have 284 establishments currently offering special deals.

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This landed up in my Inbox from friend, Mel, hope you find it interesting and informative:

Sixty Uses Of Vinegar
1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a glass of water several times daily.
2. Thirst-quenching drink: apple cider vinegar mixed with cold water.
3. Sagging cane chairs: sponge them with a hot solution of half vinegar and half water. Place the chairs out in the hot sun to dry.
4. Skin burns: apply ice cold vinegar right away for fast relief. Will prevent burn blisters.
5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean.
6. Storing cheese: keep it fresh longer by wrapping it in a vinegar-soaked cloth and keeping it in a sealed container.
7. Remove stains from stainless steel and chrome with a vinegar-dampened cloth.
8. Rinse glasses and dishes in water and vinegar to remove spots and film.
9. Prevent grease build-up in your oven by frequently wiping it with vinegar.
10. Wipe jars of preserves and canned food with vinegar to prevent mold-producing bacteria.
11. To eliminate mildew, dust and odors, wipe down walls with vinegar-soaked cloth.
12. Clean windows with vinegar and water.
13. Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy water.
14. Clean breadbox and food containers with vinegar-dampened cloth to keep fresh-smelling and clean.
15. Pour boiling vinegar down drains to unclog and clean them.
16. Clean fireplace bricks with undiluted vinegar.
17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper, bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well.
18. Make your catsup and other condiments last long by adding vinegar.
19. To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar.
20. Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity, hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight, dandruff, brittle nails and bad breath.
21. When boiling eggs, add some vinegar to the water to prevent white from leaking out of a cracked egg.
22. When poaching eggs, add a teaspoon of vinegar to the water to prevent separation.
23. Weight loss: vinegar helps prevent fat from accumulating in the body.
24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of sherry and 2 tablespoons of vinegar.
25. Add a spoonful of vinegar when cooking fruit to improve the flavor.
26. Soak fish in vinegar and water before cooking for a tender, sweeter taste.
27. Add vinegar to boiling ham to improve flavor and cut salty taste.
28. Improve the flavor of desserts by adding a touch of vinegar.
29. Add vinegar to your deep fryer to eliminate a greasy taste.
30. Add a tablespoon of vinegar to fruit gelatin to hold it firm.
31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma.
32. Use vinegar instead of lemon on fried and broiled foods.
33. To remove lime coating on your tea kettle; add vinegar to the water and let stand overnight.
34. To make a good liniment: beat 1 whole egg, add 1 cup vinegar and 1 cup turpentine. Blend.
35. Apply vinegar to chapped, cracked skin for quick healing.
36. Vinegar promotes skin health: rub on tired, sore or swollen areas.
37. Reduce mineral deposits in pipes, radiators, kettles and tanks by adding vinegar into the system.
38. Rub vinegar on the cut end of uncooked ham to prevent mold.
39. Clean jars with vinegar and water to remove odor.
40. Avoid cabbage odor by adding vinegar to the cooking water.
41. Skunk odor: remove from pets by rubbing fur with vinegar.
42. Paint adheres better to galvanized metal that has been wiped with vinegar.
43. Pets' drinking water: add vinegar to eliminate odor and encourage shiny fur.
44. For fluffy meringue: beat 3 egg whites with a teaspoon of vinegar.
45. Pie crust: add 1 tablespoon vinegar to your pastry recipe for an exceptional crust.
46. Half a teaspoon per quart of patching plaster allows you more time to work the plaster before it hardens.
47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in fridge.
48. Poultry water: add vinegar to increase egg production and to produce tender meat.
49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling with boiling vinegar.
50. Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated.
51. Add 1 tsp. vinegar to cooking water for fluffier rice.
52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing.
53. After shampoo hair rinse: 1 ounce apple cider vinegar in 1 quart of distilled water.
54. For a shiny crust on homemade bread and rolls: just before they have finished baking, take them out, brush crusts with vinegar, return to oven to finish baking.
55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim milk and 1 tsp. vinegar.
56. Boil vinegar and water in pots to remove stains.
57. Remove berry stains from hands with vinegar.
58. Prevent sugaring by mixing a drop of vinegar in the cake icing.
59. Cold vinegar relieves sunburn.
60.When boiling meat, add a spoonful of vinegar to the water to make it more tender.

Bonus:
61. Marinate tough meat in vinegar overnight to tenderize.
62. Douche: 2 to 4 ounces of vinegar in 2 quarts of warm water.  


 Making Diabetic Cooking Easy.
The book contains 177 recipes and is available for only R65. Overseas payments also accepted via Paypal. Contact Annie at
0822946799 or by email at  anna_se_kombuis@yahoo.com
There is no delay  or postage to be paid as the book is emailed to you.


 Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.

We are currently working on an English version.   

AND

My CD, containing both Boererate (sorry, in Afrikaans only at this stage) and Boeremusiek (traditional South African folk music) is now available.

Click here for details and to order.


Free Greeting Cards, Free Ecards, Birthday Cards, Friendship Greetings, Love Egreetings from
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Send these Free Love Greetings, Birthday Ecards, Friendship Ecards, Flowers & Gift Cards , Wedding, lovely ecards to your near and dear ones. All cards are free of cost


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The Herb Section - THYME

 
Thyme loves a sunny spot, and grows well in dry, light soil with good drainage.
It can be grown in a pot, and, depending on the variety, grows between 5 - 30 cm high

Do's and Don'ts: Thyme loves all plants and makes an ideal border plant in the veggie garden. The oil it contains is a deterrent for aphids and moths, so it is a good plant to grow next to a plant plagued by insects. Thyme is also an attraction for the bees

DOMESTIC USES
It has an attractive flower for flower arrangements.
Mixed with alcohol, it protects paper and plants from mould.
It is a wonderful additive to potpourri.

COSMETIC USES
Anti-dandruff and hair growth stimulant, when infused with boiling water and used as a rinse.
The essential oil of thyme is a very good antiseptic if added to a mouthwash.

MEDICINAL USES
An infusion made from a cup of boiling water, a few thyme leaves and a spoonful of honey, taken at night is wonderful for digestive and spasmodic problems.
It is said to have healing properties for rheumatism.

CULINARY USES
Thyme can help with the digestion of fatty foods, so is wonderful if added to a fatty roast.
The lemon thyme can be added to any sweet pudding.
Because of it's pungent taste it combines well with other herbs, but nor with spices.
Added to a salad dressing, it makes a lovely garnish.

THYME AND LEMON SAUCE
2 tbsp. fresh thyme, stripped off the stalks
1 tsp. crushed coriander seeds
juice of 2 lemons
1 tbsp honey
Crush the thyme and coriander and mix all the ingredients together, shaking well in a jar.
Serve over cheese, fish, pasta and vegetarian dishes.

More links to herbs on my Herb Page  

This article and recipes below with thanx from the Glenacres Spar Newsletter, click here to subscribe
 

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will gladly swop with you!
 Please
email me and we can make arrangements. Thanx a lot!

My website highlights:

Add your sarmie to my Wacky Sarmies page
Elephant Stew - add to the recipe
Add to my Cocktails collection
Visit my Afrikaans pages
South African food and products overseas? Click here!

Read the Zimbabwe Letters

 

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

 

~Featured Site~

 Embark on a quiet adventure and watch wildlife gather at Pete's Pond. Baby baboons scurry in the dust. Wildebeests push and shove to make room at the watering hole. Warthogs wallow in the mud.

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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,
Peter

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!

Dial Direct Insurance

 


Click here for Properties

PROP RENT - PRETORIA PROPERTIES
Your Property is our Responsibility
Letting Tenant Screening Rent Collection
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Contact us for your PROP RENT needs
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e-mail address proprent@wpprok.co.za

 
 

The Recipes
See Links for Metric Converter

 
 

MEXICAN CHICKEN POT

If you enjoy Mexican food, youll not be able to refuse this chicken pot.  Its unique taste is mainly thanks to the mixture of herbs and spices and its so filling that nothing extra, besides a nice tossed salad, needs to be served with the pot.  Its enough for 5 to 6 people and a # 3 pot is recommended. 

INGREDIENTS

30ml Cooking oil

10ml Dried parsley

2kg Chicken pieces

5ml Garlic flakes

5 Medium-sized onions, diced

5ml Lemon pepper

1 Green-chilli, seeded and diced

5ml Dried oreganum

250ml Water   

2.5ml Ground black-pepper

5 Carrots, peeled and sliced     

1.25ml Peri-Peri powder

6 Medium potatoes, peeled and cubed

125ml Dry white wine

125ml Uncooked rice  

30ml Sugar

200g Frozen green peas

20ml Salt

15 Whole button mushrooms   

15ml Medium curry powder

2 Tomatoes, diced

1 cube Chicken stock, crumbled

                                                                     

METHOD

    Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.  Remove and brown the onions and chilli until soft.  Replace the chicken and add the water.  Cover with the lid and allow to simmer for 15 minutes. 

    Layer the veggies and rice as they appear above and sprinkle the herbs and spices on top. Cover with the lid and allow to simmer for another 15 minutes.
 

     Mix the wine and the rest of the ingredients and pour over the food. Cover with the lid and allow to simmer for 30 minutes or until the rice is done.  Give the pot a good stir before serving. 


YOGHURT & CHICKEN POT

This uniquely flavoured pot is a favourite and already won the Northern Transvaal Potjiekos Competition.  The lemon peel gives and extra bit of flavour to the food.  The pot can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce.  Its enough for 6 to 8 people and a # 3 pot is recommended. 

INGREDIENTS

2kg Chicken pieces

MARINADE

2 Green peppers, cut length-wise

500ml Yoghurt

300g Carrots, peeled and sliced

500ml Dry white wine

6 Large potatoes, peeled and quartered

10ml Dried thyme

100g Dried apricots

10ml Grated lemon peel

200g Green beans, cut into pieces

1 Large onion, finely chopped

150g Mushrooms, sliced

5ml Ground black pepper

Salt to taste

3 Bay leaves

1 Packet of mushroom soup

5ml Dried dragon

 METHOD

    Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours. 

    Heat the pot until very warm and braai the chicken, a few pieces at a time, along with the green pepper until golden brown.

    Layer the carrots, potatoes, apricots, beans and mushrooms above the meat.

    Sprinkle the salt over and pour in the marinade.

    Cover with the lid and allow the pot to simmer for approximately 2 hours.

    If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the pot to simmer for a further 15 minutes.


NOODLE & CHICKEN POT

This delicious pot is so filling that it can be served on its own.  However, if so desired, a lovely tossed salad can be served along-side the pot.  he food.  The pot can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce.  Its enough for 4 to 6 people and a # 3 pot is recommended. 

INGREDIENTS

8 Chicken breasts dye

15ml Parsley, finely chopped

Salt & pepper to taste

10ml Mixed herbs

30ml Cooking oil

500ml Uncooked shell noodles

2 Celery sticks, chopped

5ml Ground black pepper

2 Tomatoes, sliced

3ml Dried rosemary

1 Green-pepper, cut lengthwise

250ml Dry white wine

250g Whole button mushrooms

250ml Grated cheddar cheese

250ml onion grass, chopped

 

 

METHOD

    Spice the chicken with the salt and pepper. 

    Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.

    Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all.

    Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients.

    Cover with the lid and allow to simmer for about 1 hour.

    Sprinkle the cheese over and allow to simmer for a final 20 minutes.


CHICKEN  IN CREAM SAUCE POT

This delicious pot has a lovely, thick cream sauce with a chicken and bacon flavour.  It can be served on a bed of rice or with a pot-bread.  Its enough for 4 to 6 people and a # 3 pot is recommended. 

INGREDIENTS

6 Chicken breasts dye

12 Baby onions, peeled

Chicken spice to taste

10 Baby potatoes, peeled

250g Rindless bacon, cubed

750ml Frozen mixed vegetables

4 Medium onions, diced

300g Mushrooms, sliced

60ml Smooth apricot jam

Aromat to taste

100ml Water

1 Packet of oxtail soup

15ml Worcester sauce

1 Packet of onion soup

500ml Fresh cream or

250ml Cream + 250ml milk

 METHOD

    Spice the chicken with the chicken spice. 

    Heat the oil in the pot and braai the bacon for about 5 minutes.       

    Add the onions and apricot jam and braai until soft.                              

    Now add the chicken, water and worcester sauce, cover with the lid and allow it to simmer for about 15 minutes.                           

    Add the onions and potatoes and allow the pot to simmer for a further 10 minutes.

    Next add the veggies and the mushrooms.

    Sprinkle a little aromat over the pot, cover with the lid and allow to simmer for 30 minutes.

    Mix the soup powder with the cream and add it to the pot.  Cover and allow it to simmer for a final 30 minutes.


WATERBLOMMETJIE POTJIE

This traditional South African potjie is a must.  Its enough for 6 people and a # 3 pot is recommended. 

INGREDIENTS

1kg Waterblommetjies

2.5ml Ground black pepper

12 Pieces of sheep neck

500g Baby carrots, peeled

4 Medium-sized onions, diced

15 Medium potatoes, quartered

250ml Water

500g Cauliflower

6 Black pepper-corns

500g Whole button mushrooms

4 Bay leaves

6 Baby marrow, sliced

3 Whole kruienaeltjies

4 Tomatoes, cubed

15ml Salt

500g Mixed dried fruit, soaked in water for 1 hour

15ml Aromat

250ml Dry white wine

10ml Dried parsley

90ml Bisto in 125ml Water

 METHOD

    Heat the pot and melt the butter.  Then brown a few pieces of meat at a time and remove. 

    Brown the onions until soft.       

    Return the meat and add the water, pepper-corns, bay leaves and naeltjies and 10ml of the salt.                             

    Cover with the lid and allow the pot to simmer for about 1 hour.                           

    Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe).

    Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.

    Sprinkle a little aromat over the pot, cover with the lid and allow to simmer for 30 minutes.

    Finally, add the wine and the bisto solution 30 minutes before the pot is served.


HAVE-SOME-MORE SHEEPNECK & VEGGIES POT

This saucy pot is not only tasty but also so colourful that your guests appetite will be wet before theyve even tasted it.  Its enough for 6 people and a # 3 pot is recommended. 

INGREDIENTS

30ml Butter

2.5ml Ground black pepper

12 Pieces of sheep neck

500g Baby carrots, peeled

4 Medium-sized onions, diced

15 Medium potatoes, quartered

250ml Water

500g Cauliflower

6 Black pepper-corns

500g Whole button mushrooms

4 Bay leaves

6 Baby marrow, sliced

3 Whole kruienaeltjies

4 Tomatoes, cubed

15ml Salt

500g Mixed dried fruit, soaked in water for 1 hour

15ml Aromat

250ml Dry white wine

10ml Dried parsley

90ml Bisto in 125ml Water

 METHOD

    Heat the pot and melt the butter.  Then brown a few pieces of meat at a time and remove. 

    Brown the onions until soft.       

    Return the meat and add the water, pepper-corns, bay leaves and naeltjies and 10ml of the salt.                             

    Cover with the lid and allow the pot to simmer for about 1 hour.                           

    Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe).

    Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.

    Sprinkle a little aromat over the pot, cover with the lid and allow to simmer for 30 minutes.

    Finally, add the wine and the bisto solution 30 minutes before the pot is served.


MUTTON-COMBINATION POTJIE

This delicious pot is best served with yellow rice and raisins.  Its enough for 6 - 8 people and a # 3 pot is recommended. 

INGREDIENTS

30ml Butter

250ml Dry red wine

2 kg of mixed meat i.e skenkel, nek & ribbetjie

50ml Chutney

2 Medium-sized onions, diced

50ml Tomato sauce

20 Baby potatoes, peeled

50ml Worcester sauce

1 kg  frozen mixed vegetables

30ml Maizena

3 Medium sized sweet-potatoes, sliced

30ml Oxtail soup powder

Salt & pepper to taste

25ml  Soya sauce

SAUCE

15ml Bisto

500ml Warm water

10ml Garlic flakes

2 Cubes of beef stock

0.6ml Fine kruinaeltjies

10 ml Dried oreganum and rosemary

5 ml Grated lemon peel

 METHOD

    Smeer the pot well with the butter and heat the pot until it is very hot.  Then brown a few pieces of meat at a time and remove.  The meat has now braaied out its own fat. 

    Brown the onions in the meats fat until soft.       

    Return the meat to the pot and layer the potatoes and sweet potatoes on top of the meat.                   

    Mix all the ingredients of the sauce and pour over the food in the pot.  Add salt and pepper to taste.                           

    Finally, cover with the lid and allow to simmer for approximately 2.5 hours (add the mixed veggies after 1 hour).


MUTTON CURRY POT

This unique pot won third prize in Huisgenoots Transvaal potjiekos competition and first prize in Beelds potjiekos competition.  Its enough for 6 people and a # 3 pot is recommended. 

INGREDIENTS

2 kg skaapskenkel, cubed

MARINADE

60ml Oil

30ml Oil

50ml Butter

20ml Medium curry powder

4 Stick cinnamon

10ml Grated ginger

10 Whole kruinaeltjies

10ml Borrie

3 Large onions, diced

10ml Lemon juice

2 Medium eiervrugte,peeled and cubed

5ml Mustard

8 Baby potatoes, peeled

YOGHURT MIXTURE

4 Large tomatoes, diced

500ml Natural yoghurt

Salt and pepper to taste

20ml Chopped fresh parsely

Little bit of white sugar

15ml Grated lemon peel

 METHOD      

    Mix the ingredients of the marinade and pour over the meat for about 1 hour.       

    Heat the oil and butter in the pot and then add the stick cinnamon and naeltjies for a few minutes.                             

    Add the onions and braai until soft.  Remove the onions but let the stick cinnamon and naeltjies remain in the pot.

    Brown the meat and add a little water if necessary.  Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour.

    Place the eiervrug cubes on top of the meat and season with the salt and pepper.

    Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar

    Cover with the lid and allow to simmer for approximately 2-3 hours.

    Stir well before serving and serve with rice and the yoghurt mixture over each serving.


SHEEPNECK & NOODLES POT

This delicious pot is made unique by the noodles and veggies which makes it so filling that it can be served on its own.  Its enough for 6 people and a # 3 pot is recommended. 

INGREDIENTS

125ml Cake flour

8 Baby Marrows, quartered

1.5kg Sheep neck, cut into pieces

300g Button mushrooms

125ml Oil

15ml Salt

4 Medium oniouns, diced

15ml Coriander

625ml Port

5ml Mixed herbs

1 Litre water

3 Whole kruienaeltjies

250ml Raw shell noodles

7 Whole peppercorns

1 Green, red & yellow pepper, diced

1.5ml Fine neutmuskaat

8 Carrots, peeled and sliced

Grated cheese

8 Medium potatoes, peeled and diced

 

 METHOD

    Coat the meat with the flour.  Heat the oil in the pot and brown the meat. 

    Add the onions and brown the combination in an open pot.       

    Add 125ml of the port and 125ml of the water.  Cover with the lid and allow to simmer for 45 minutes.                               

    Sprinkle the noodles and the green-peppers over the meat.                           

    Layer the veggies as they appear in the recipe.

    Mix the salt, herbs and spices in the remaining port and water and pour over the food.

    Cover with the lid and allow to simmer for about 2.5 hours.

    Finally, sprinkle some grated cheese over the pot 30 minutes before the pot is served.


OXTAIL & MUTTON POT

This pot has won competition after competition.  It has its ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at whats in the pot.  Its enough for 6 people and a # 3 pot is recommended.           

INGREDIENTS

30ml Butter

125ml Dry red wine

1 Oxtail, cut into pieces

62ml Water

500g of Skaapskenkels, cut into pieces

500ml Greenbeans, cut up

500g Skaapstertjies/ribbetjies

1 Bunch of carrots, sliced

8 Medium onions, diced

0.5 Cauliflower, broken up

250g Bacon, diced

300g Button mushrooms

4 Blocks beef stock, crumbled

1 Green pepper, diced

10 Whole peppercorns

15 Baby potatoes

8 Whole kruinaeltjies

2 Celery sticks, chopped

4 Cloves of garlic, chopped

15 Whole uitjies

10ml Mixed herbs

Grated neutmuskaat to taste

1 Stick cinnamon

15g Brown onion soup

1 Red chilli pepper

Roughly chopped parsley

Pepper to taste

 

 METHOD

    Smeer the pot with the butter and braai the meat for about 15 minutes until brown.

    Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes.  Remove the mutton pieces.

    Add the water and the wine to the oxtail, cover with the lid and allow the pot to simmer for about 1 hour.

    Replace the mutton and let it simmer for a further 50 minutes.

    Now pack the veggies as follows - A ring of greenbeans against the edge of the pot, then a ring of carrots and a ring of cauliflower right in the middle.

    Push the mushrooms tightly between the edge of the pot and th

    e greenbeans and sprinkle the chilli over.

    Pack the potatoes between the beans and the carrots and sprinkle the celery over.

    Pack the uitjies around the cauliflower and sprinkle the soup powder and parsley over.

    Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft.

    No salt is used as the soup powder and beef stock contains enough salt.

 
 

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