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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #84  - September 15 ,2004
 

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Hi there!

Before I start, when last did you send that special person in your life a bunch of flowers? Think about it and click here to go tot the Netflorist site and place your order!

We all know how quickly something increases in number or value if you keep doubling up. For instance if you place a cent on a square of a chessboard, then two cents on the next, four on the next and so on, by the time you get to the last square you have a phenomenal amount! Well, Stuart Goldsmith, the financial whizz has applied this principle to real life showing how to build wealth. I found the concept very interesting, click here to download his free report! The first step is to actually pick up a one cent piece!

Now down to business! I have been neglecting potjiekos of late and will remedy that with this newsletter. For those of you who are not quite sure what potjiekos is, it's food prepared outdoors over coals in a 3 legged cast iron pot, I would imagine in America it would be similar to a Dutch oven? Not quite sure about that but I think it's close. Doing a potjie is a very social way of catering outdoors as everyone can sit round the fire and chat while the potjie is simmering away gently.  Potjie cooking is a leasurely affair and is usually enjoyed with a good wine (and good company!) while waiting for the potjie to finish cooking.

Potjiekos competitions are also very popular and has evolved to a fine art with many rules and regulations. The cook usually has an assistant and their "cooking space" is decorated to a theme for which points are also allocated. You also have to prepare a side dish and a pot bread prepared in a flat bottomed cast iron pot is very popular! I will feature side dishes in a future newsletter! Watch this space!

Potjiekos is also a very personal thing. With some experimenting you might end up with a prizewinning potjie, you could even become a national potjie champion! For more recipes click here and click here for info on how to take care of your potjie. After many requests I put together a page on how to organise and judge a potjie competition! (in Afrikaans!)

BBQ'ing meat or any camp food on a "skottelbraai" is very popular in SA. A "skottel" is a wok shaped ploughshare that has three legs welded on to it and then placed over the campfire and your meal cooked in it. In later years this has been replaced with a similar appliance that screws onto your gas bottle, so no need for making a fire any more.  However, I am looking for one of the original "skottelbraais" but everyone I ask in the city just gives me blank stares! Now I have to find a farmer that has one of those ploughshares lying around and also find someone who can weld on the three legs for me. Is that a tall order or what! Who knows, perhaps there IS someone out there that can assist me in my quest! Please email me if you can or know where one of these "skottelbraais" can still be purchased. By the way, this is an ideal "work-from-home" opportunity coz nearly everyone I asked said they would love to have one!

I am looking for some South Africans to join me in building up a tidy nest egg for themselves and earn an additional income as well! You have all heard of Clientele, but not all of us are marketers so we sometimes need a bit of help to get us going! Send me an email and lets discuss!

There is now a business in Canada that sells custom embroidered South African apparel, rugby jerseys, flags bumper stickers and more and they ship worldwide! If you want to have a gift sent to someone and want to save paying postage from South Africa, go to Lekkerwear "It's all South African" and shop to your heart's content! They ship worldwide!

With worldwide unemployment it's nice to know that if you are a registered nurse that you are in demand worldwide. I came across this interesting site, go take a look and pass it on to a nurse that you know!

Reduce your monthly short term insurance premium, click here for a free online quotation! And while you are busy, click here and apply online for your Barclaycard!

The Herb Section - Rocket

This is a favourite herb in European countries, but little known here, as it was only introduced a few years ago.
Rocket is very easy to grow. It loves full sun and richly composted soil. It withstands frosts and summer heats, so is a must in every garden. Rocket grows to between 50cm and 1m. Rocket grows very well in a deep pot, but must be watered well, and placed in the full sun.

DOMESTIC USES
Plant rocket around a compost heap. It will seed itself constantly, and is a great plant food when dug into the compost heap.

COSMETIC USES
Rocket has a very strong smell, but it makes a very refreshing foot bath and is a good astringent.

MEDICINAL USES
In the country districts of Italy, rocket leaves are boiled in honey to make a cough syrup.
Rocket included in the diet aids with anaemia, digestive upsets, fluid retention, bladder ailments, malnutrition, scurvy and vitamin deficiencies.

CULINARY USES
Rocket is rich in iron, chlorophyll and vitamins and is a famed antiscorbutic, which makes it a very valuable food.
A delicious addition to salads, rocket has a meaty and mustardy flavour.
It is particularly good with tomatoes and split peas, when added to soups and stews.

 

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 is interactive, there are a few pages you can contribute to:

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Some interesting stuff here
Discussion Forum - Add to a current discussion or start a new thread.

 

Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going

 
 

Free Message Forum from Bravenet Free Message Forums from Bravenet
 

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

 

~Featured Site~
 
The perfect gift for that special person far away! Send an eBook of South African recipes! Click on the cover for more info!

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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!

 

The Recipes
See Links for Metric Converter

 
 

MEXICAN CHICKEN POT
I like my food curried and don't care much for Mexican spices, but that is a personal opinion and I place this recipe for all you spice lovers! Use #3 pot.

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.


HAVE-SOME-MORE SHEEPNECK & VEGGIES POT
My wife loves sheeps neck, I prefer oxtail but I understand this pot is really yummilicious!
#3 pot 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 cloves                                          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 Ďnaeltjiesí 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 CURRY POT
If you ever want to enter a potjie competition, this is the one for you! Itís enough for 6 people and a # 3 pot is recommended.

INGREDIENTS
2 kg sheepknuckle, cubed                                                       MARINADE
60ml Oil                                                                                 30ml Oil
50ml Butter                                                                            20ml Medium curry powder
4 Stick cinnamon                                                                     10ml Grated ginger
10 Whole cloves                                                                      10ml turmeric
3 Large onions, diced                                                              10ml Lemon juice
2 Medium brinjals, 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 parsley
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 cloves for a few minutes.
Add the onions and braai until soft. Remove the onions but let the stick cinnamon and cloves 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 brinjal 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.


OXTAIL & MUTTON POT
This pot has won competition after competition. It has itís ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at whatís in the pot. Itís 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 sheeps knuckles, cut into pieces                   500ml Greenbeans, cut up
500g sheepstails/ribbs                                             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 cloves                                                         2 Celery sticks, chopped
4 Cloves of garlic, chopped                                      15 pickling inions
10ml Mixed herbs                                                     Grated nutmeg to taste
1 Stick cinnamon                                                       15g Brown onion soup
1 Red chilli pepper                                                    Roughly chopped parsley
Pepper to taste


METHOD
Grease the pot with the butter and fry the meat for about 15 minutes until brown.
Add the onions, bacon, beef stock, spices and herbs and fry 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 the greenbeans and sprinkle the chilli over.
Pack the potatoes between the beans and the carrots and sprinkle the celery over.
Pack the pickling onions 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.


OXTAIL & BANANA POT
This lovely pot is best when served with brown or white rice. Itís enough for 6 people and a # 3 pot is recommended.

INGREDIENTS
1 Large oxtail, cut into pieces                                     12 Baby potatoes
3 Medium onions, finely sliced                                    250g Button mushrooms
30ml Butter                                                                 1 Large tomato, sliced
2 Garlic cloves, finely chopped                                   5ml Chopped parsely
0.5 Red chilli, finely chopped                                      10 Whole pickling onions
5 Whole cloves                                                           SAUCE
5ml Mixed herbs                                                         62ml Brown vinegar
2 Bay leaves                                                                20ml Tomato sauce,
500ml Warm water                                                      20ml Chutney
Salt and pepper to taste                                              20ml Honey
2 Ripe bananas, sliced                                                 10ml Medium curry powder
5 Medium carrots, cut into strips

METHOD
Grease the pot with the butter and heat the pot. Fry the meat for about 15 minutes.
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and fry for a further 15 minutes. (If the pot gets too dry, add some warm water)
Now add the 500ml warm water, cover with the lid and allow the pot to simmer for about 2 hours.
In the meantime, mix the ingredients of the sauce and put one side.
After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe.
Sprinkle the parsley on top, and then layer the onions and allow the pot to simmer for 1 hour.
Add the sauce and allow to simmer for a further 30 minutes.


SEAFOOD PAELLA POT

Being a Vaalie I am not really a seafood lover, but I realise that many people are, so here is the recipe. Itís enough for 6 people and a # 3 pot is recommended.

INGREDIENTS
60 ml Cooking oil                                                        1 kg Kingklip fillets, cut into pieces
3 Red peppers, sliced                                                 400 g Frozen prawns
1 Large onion, chopped                                               500 g Mussells
500 g pork, cubed                                                      500 g Calamari
5 Chicken thighs, halved                                             500 g Crabsticks
1 L Boiling water                                                         500 g Uncooked rice
5 ml Saffron                                                              250 g Frozen peas
4 Bay leaves                                                               Salt and pepper to taste
2 Blocks chicken stock                                               Juice of 1 lemon

METHOD
Heat the oil in the pot. Slightly brown the peppers, onion, pork and chicken.
Cover with the lid and allow the pot to steam for 1 hour or until the meat is almost tender.
Mix the saffron, bay leaves and chicken stock in the water and stand one side.
Pack the seafood on top of the meat, then the rice and finally the peas. Flavour with salt and pepper.
Pour the saffron water little by little as the rice cooks dry
Allow the pot to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
Pour the lemon juice over just before serving and stir well.
 

 
 

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