“I got this recipe from friends Louis and Anita and adapted it for a potjie on the fire years ago. There really is no trick to this one, it’s foolproof and a crowd pleaser every single time.”

Apple tart in potjie 

Serves 6 

Ingredients

For the filling  

9 Granny Smith apples 
1 lemon 
½ cup water 
½ cup raisins 
1 tsp ground cinnamon   

For the crumble  

1½ cups (185g) cake wheat flour
1½ (375ml) cups brown sugar (caramel brown sugar, or ordinary light brown sugar)
½ cup (125g) salted butter (soft) + 2 tots butter 
Dash of ground cinnamon 
Whipped cream, fresh cream, ice cream or custard, for serving  

Method 

1. Make the filling: Peel and core the apples, cut them into chunks and squeeze the juice of the lemon over the apple chunks. Now throw them in a potjie and add the water, raisins and cinnamon, and mix well. 
2. Put the potjie on the fire, with the lid on. Cook the mixture for about 10 minutes until the apples begin to soften. Remove from the fire once cooked. 
3. Make the crumble: While the apples and their friends cook, add the flour, sugar and 125g butter to a bowl and rub together with your clean fingertips until it forms a dry, crumbly mixture. 
4. Add half the crumble mixture to the potjie and mix it into the cooked apple mixture. 
5. Use the rest of the crumble mixture to cove the apples – make sure spreads out evenly. 
6. Add a couple of knobs of butter on top of the crumble and sprinkle a bit of cinnamon over the top to give the tart some colour. Put the lid on the potjie and go back to the fire.
7. Put the potjie over gentle coals and put coals on the lid. When and if the coals lose power, add extra coals to the bottom and top of the potjie. If the fire is big and one side of the potjie gets more heat than the other, rotate the potjie every now and again. Bake for about 45 minutes to 1 hour, until you see the apple sauce bubbling through the crust when you lift the lid. 
8. Enjoy with whipped cream, fresh cream, ice cream or custard. 

Recipes: Jan Braai 

Food styling: Brita Du Plessies 

Photographs: Toby Murphy 

The post Jan Braai’s apple tart in potjie recipe appeared first on MyKitchen.

This dish can also be made on the stovetop, simply use a pot for the paella and fry the boerewors in a pan. 

South African almost-paella

Serves 4 

Ingredients

1 Tbsp oil 
1 onion, chopped 
3 robot peppers, sliced 
2 cloves garlic 
1 Tbsp smoked paprika 
1 tsp ground coriander 
1 ½ cups risotto rice 
3 ½ cups beef stock 
1 can (410g) corn kernels, drained 
500g boerewors 
Handful chopped fresh parsley, for serving  

Method 

1. Heat oil in a cast-iron potjie pot over hot coals and sauté onion and peppers until soft. 
2. Add garlic, spices and rice and fry for a minute to toast, stirring to coat. 
3. Pour in beef stock and corn then simmer for 20-25 minutes until rice is tender and liquid is absorbed. 
4. Braai boerewors over hot coals until cooked through. Rest for 5-10 minutes before slicing into small portions. 
5. Toss wors through the paella and serve with a scattering of fresh parsley.

Compiled by: Sjaan van der Ploeg

Photography: Zhann Solomons, Fresh Living Magazine

Also read: 3 Delicious Paella Dishes to Make in Under an Hour

The post South African almost-paella recipe appeared first on MyKitchen.

Master this classic South African staple with these fabulous recipes (and handy tips) fit for any braai

Seafood potjie 

Serves 6 

Total time 1 hour 20 minutes

Ingredients 

3 Tbsp vegetable oil
2 onions, chopped 
1 bulb fennel, chopped (reserve fronds)
3 cloves garlic, sliced
3cm knob ginger, peeled and grated
1 red chilli, seeded and chopped
2 tsp smoked paprika
1 cup white wine (optional)
1 can (400g) tomato purée
1 Tbsp sugar
4 cups fish stock
3 bell peppers, seeded and roughly chopped
500g orzo (pasta rice)
3 fillets (about 100g each) kingklip or hake, skinned and cut into large chunks
10-12 prawns, defrosted and deveined
1 packet (about 450g) frozen mussels, defrosted and cleaned
Salt and milled black pepper
1 lemon, zested and juiced
3 Tbsp chopped parsley

Method

1. Prepare hot coals. Heat oil in a large cast-iron pot. 
2. Fry onion, fennel, garlic, ginger and chilli for about 3 minutes. 
3. Add paprika and fry for a minute. 
4. Add wine, if using, and simmer for 3-5 minutes. 
5. Stir in tomato purée, sugar and fish stock. 
6. Adjust coals so that potjie is simmering over low heat, cover with the lid and simmer for 20-30 minutes, without stirring. 
7. Add peppers, cover and simmer for 8 minutes. 
8. Add orzo, fish, prawns and mussels, cover and simmer for 10-12 minutes. 
9. Remove from heat, season and stir through lemon, parsley and fennel fronds. Serve immediately.

Chef’s tip
Cut costs by swapping fresh seafood with 700g frozen marinara mix.  

Cheat’s potjie

Serves 6 

Total time 1 hour 30 minutes

Ingredients

¼ cup oil
2kg beef goulash
Salt and milled black pepper
500g butternut and sweet potato mix
500g mixed vegetables
2 onions, chopped
2 cloves garlic, chopped
1 packet (50g) brown onion soup powder
3 cups water
2 Tbsp chopped parsley
1 lemon, juiced

Method 

1. Prepare hot coals. 
2. Heat half the oil in a large cast-iron pot and season goulash well. Fry in batches for 3-5 minutes each. Remove and set aside. 
3. Brown butternut and sweet potato, then mixed veg, in batches for about 5 minutes each. 
4. Set vegetables aside, keeping butternut and sweet potato separate. 
5. Heat remaining oil and fry onion and garlic for 5 minutes, until golden. 
6. Return meat to pot and braise lightly for 5-8 minutes. 
7. Adjust coals so that the potjie is simmering over low heat. 
8. Combine brown onion soup powder and water. Pour over beef. 
9. Cover the potjie with the lid and simmer gently for 30-40 minutes. 
10. Add butternut and sweet potato, cover and simmer for 15 minutes. 
11. Add mixed vegetables, cover and simmer for another 10-15 minutes or until cooked through. 
12. Stir through fresh parsley, lemon juice and season well. Serve immediately. 

Chef’s tip
Searing the meat and vegetables helps to kickstart the cooking process, reducing overall cook time.  

Milk stout and beef potjie

Serves 6 

Total time 3 hours

Ingredients

2kg beef shin or neck
Salt and milled black pepper
¼ cup cake flour
3 Tbsp vegetable oil
4 (100g each) thick-cut pork rashers, cubed
6-8 baby onions, quartered
3 cloves garlic, crushed
2 bottles milk stout (340m1 each)
3 bay leaves
2 cups beef stock
3 Tbsp Worcestershire sauce
Handful fresh parsley or thyme, leaves picked
1kg baby potatoes, halved
400g baby carrots, peeled and halved
½ lemon, juiced

For serving  

Cooked fluffy rice

Method

1. Season beef generously and coat evenly in flour, shaking off excess. 
2. Heat oil in a cast-iron potjie over hot coals. Brown beef and pork in batches for 5 minutes. Remove and set aside. 
3. Add onions and garlic to pot and fry for 3-5 minutes. 
4. Return meat to pot, add milk stout and braise gently for 5-8 minutes. Adjust the coals to low-medium heat. 
5. Add bay leaves, stock, Worcestershire sauce and herbs. Cover and simmer for 2 hours without stirring.
6. Add potatoes, cover with the lid and simmer for 15 minutes. 
7. Add carrots, cover and simmer for 10-15 minutes or until carrots are tender. 
8. Remove potjie from heat, season well and stir through lemon juice. 
9. Serve with rice. 

Top-Tip 

Potjie doesn’t always need to be served with I rice, there are plenty of other fun sides you can enjoy your meal with. Opt for something carby to mop up any leftover juices or go for a fresh option to cut the rich flavours:  

– Potbrood, vetkoek or dombolo 
– Roti, naan or poppadoms 
– Creamy pap or samp and beans 
– Fresh salad, potato salad or mashed potatoes 
– Garlic bread, coleslaw or grilled mielies.  

Short rib potjie 

Serves 6-8 

Total time 1 hour 20 minutes

Ingredients

For the spice mix  

3 Tbsp ground coriander
2 tsp cumin seeds, toasted
1 stick cinnamon
1 tsp ground ginger
1 tsp mustard seeds
1 tsp ground turmeric
3 whole cloves
1 sprig fresh curry leaves (optional)
2kg beef short ribs
Salt and milled black pepper
Glug canola oil
2 onions, chopped
5 cloves garlic, chopped
3cm knob fresh ginger, peeled and grated
3 red chillies
3 cups beef stock 200-300g dried fruit (sultanas, Turkish apricots or prunes), halved
1 Granny Smith apple, cored and grated
½ cup dessicated coconut or coconut flakes, toasted

For serving  

Cooked rice
Fresh parsley  

Method

1. Combine spices in a pestle and mortar, and crush. 
2. Season meat generously. 
3. Heat oil in a cast-iron potjie over medium coals and brown meat in batches. Remove and set aside. 
4. Sauté onion for about 8-10 minutes until soft and golden. 
5. Add spices, garlic, ginger and chilli and fry for 2-3 minutes. 
6. Return meat to potjie and top up with stock. 
7. Cover with a lid and simmer gently for 1 hour. Resist the urge to stir. 
8. Add fruit and coconut and simmer for an hour. It’s ready once the meat falls off the bone easily and sauce has thickened. 
9. Serve potjiekos warm, on a bed of rice, garnished with fresh parsley.

Chicken feet and chakalaka potjie

Serves 6

Total time 1 hour 30 minutes 

Ingredients

1kg (about 28-30) chicken feet, cleaned and nails removed (optional)
3 Tbsp coarse salt
Vegetable oil, for deep-frying
2 Tbsp canola oil
4 carrots, chopped
2 onions, chopped
3 cloves garlic, chopped
2 bay leaves
2 Tbsp ground coriander
1 Tbsp ground cumin
1 sachet (50g) tomato paste
1 Tbsp sugar
3 salad tomatoes, chopped
1 lemon, juiced
4 cups chicken stock
2 cans (410g each) chakalaka
Salt and milled black pepper
2 Tbsp chopped fresh coriander

For the salsa  

1 red onion, chopped
2 salad tomatoes, chopped
¼ cup olive oil
½ lemon, zested and juiced
1 Tbsp chopped parsley
Salt and milled black pepper

 Method

1. Rub chicken feet with coarse salt and set aside for 10 minutes (this will help to clean them), then gently scrub under cold water and dry thoroughly. 
2. Deep-fry feet in batches in hot oil for 3-6 minutes or until crispy. Drain on kitchen paper. (Deep-frying the feet before cooking with other ingredients helps maintain its shape.) 
3. Heat oil in a large cast-iron pot over medium-hot coals. 
4. Fry carrot, onion, garlic and bay leaves for about 5-8 minutes. 
5. 5. Add spices and fry for 30 seconds, then add tomato paste and cook for a minute. 
6. Stir through sugar, tomato, lemon juice and 1 cup stock and cook for 3 minutes. 
7. Add chicken feet and braise lightly for 3-5 minutes. 
8. Adjust coals so that potjie is simmering over low heat. 
9. Pour in remaining stock and chakalaka, cover and simmer gently for about 30-40 minutes. 10. Remove potjie from heat, season and stir through coriander. 
10. Combine salsa in a bowl and season. 
11. Serve potjie with salsa and freshly baked potbrood with herbed butter. 

Chef’s tip
If you opt for chicken wings instead of feet, skip the salting and deep-frying, and simply brown meat in hot oil before adding carrots, onions, garlic and bay leaves.  

The post MyKitchen’s famous South African potjie recipes appeared first on MyKitchen.

Our editor, Chad, is obsessed with olive oil and potjie this month. Read on to find out why.

Here are a few of my favourite things to eat, try out and follow this month!  

Gone are the days of shopping the same oil for your pantry each month. With the great selection of locally produced olive oils we’re spoilt with in South Africa, I take my time finding ones I can treasure…. those that are delicious and nutritious. When I find one I like, I treat it like absolute gold.  

Stop and taste the olive oil

Since South Africa produces many of the world’s best-tasting extra virgin olive oils, it makes sense to stop and savour its aroma and flavour. Yes, olive oil tastings are a thing! Many Western Cape olive farms offer tastings where you can expect to sample extra virgin olive oils of various styles (smooth and nutty or bitter and peppery?) plus olive tapenades, jams and spreads.  

First, you’ll be poured a bit of oil in a small glass. Cup the glass to warm the oil and swirl it. Give it a sniff and pick out scents – is it fruity or grassy? Next, take a sip, note the flavours and swallow. Is it pungent, peppery or smooth as it goes down? Not only is it loads of fun and delicious to do, but you’ll be better prepared to pick the best product next time you’re faced with an aisle of oils.   

From dressings to marinades, salsas to pestos, a quality olive oil is a pantry investment 

And the world’s top olive oil tasters think this SA oil is the best out. De Rustica Estate’s Coratina Extra Virgin Olive Oil was named the Best Single Cultivar Oil from South Africa – and in the world – at the latest EVOOLEUM Awards in Spain.  

It came out tops after a panel of 26 judges from 10 countries judged over 1 000 samples of olive oil from around the world. So the fact that South Africa come out on top is quite exceptional! Nonetheless, the estate says it is a major achievement not just for De Rustica, but for the South African olive oil industry, too. Humble, and delicious!  

Hot pot

If you haven’t invested in a cast iron potjie pot already, then now is as good a time as any! Need more convincing? Then check out the flavour-packed recipes in The Art of Potjie. Plus, you’ll be thrilled how handy they can be when loadshedding strikes – as well as that age-old winter craving for something hearty on a chilly night!   

The trick with cast iron is that you need to take very good care of it. If you’re using a brand-new pot, take care to “seal” it first: wash it out with a mixture of dishwashing liquid and soap and then rinse.  

Then, coat the inside of the pot with cooking oil and heat until smoking. Wipe the inside clean with kitchen paper and you’re good to go! This helps to protect it against rusting over time.   

Did you know that these pots are categorised by numbers, according to the amount of people it can serve? Here’s a quick guide to cut out and keep:  

Pot Size 1 – Serves 2 
Pot Size 2 – Serves 3-4 
Pot Size 3 – Serves 4-6 
Pot Size 4 – Serves 6-8 
Pot Size 6 – Serves 10 and more  

Photographs: Getty, Shutterstock, Supplied

The post On our editor’s radar this month appeared first on MyKitchen.

Heritage day is around the corner, and what better way to celebrate than to share this yummy lamb potjie with roosterkoek recipe with friends and family.

SERVES 4 // COOK TIME 2 hr 10 min// PROOFING TIME 1 hr 20 min

INGREDIENTS
For the lamb potjie
1 kg lamb neck, cubed
1 tsp ground coriander
1 tsp cumin
2 tsp smoked paprika
¼ cup flour
2 tbsp vegetable oil
1 cup red wine
1 cube beef stock
2 tbsp soy sauce
2 tbsp tomato paste
2 thyme sprigs
2 bay leaves
½ bulb garlic, cloves intact
350 g baby onions, peeled
225 g baby carrots
4 celery stalks, chopped
250 g mushrooms, halved
For the roosterkoek
2 cups flour
1 tsp salt
10 g packet instant dry yeast
1 tsp sugar
1 cup lukewarm water
For the green harissa
2 green peppers, deseeded and quartered
2 green chillies
1 garlic clove, chopped
1 cup fresh coriander
Zest and juice of 1 lemon
½ cup olive oil
½ tsp ground coriander
½ tsp cumin
1 tsp smoked paprika
1 tbsp red-wine vinegar
1 tbsp sugar or honey

METHOD
For the potjie
1. Season the lamb with ground coriander, cumin and paprika, then dust each piece in flour until well coated.
2. Heat the oil in a pot over medium heat and brown the lamb in batches, until golden all over.
3. Transfer all the lamb and juices to a heated potjie pot and add the red wine, stock cube, soy sauce, tomato paste, thyme, bay leaves, garlic and enough boiling water to just cover the meat.
4. Bring to the boil, then reduce the heat and simmer for at least 1 hour or until the lamb is tender.
5. Add the onions, carrots, celery and mushrooms, and cook for a further 30 minutes or until the vegetables are soft.
For the roosterkoek
1. Mix together the flour and salt in a bowl. Mix yeast, sugar and water in a separate bowl. Set aside for 5 minutes.
2. Add the yeast mixture to the flour and mix until combined. Knead for 5 minutes, until it is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and allow to proof in a warm place for 1 hour, until doubled in size.
3. Turn the dough out onto a floured surface and knead for 1-2 minutes. Divide the dough into 8 balls. Place the dough balls on an oiled baking tray and allow to rise again for about 20 minutes.
4. Place the dough balls between an oiled braai grid and cook them over low coals for 15-20 minutes, turning occasionally, until they are all cooked through.
For the green harissa
1. Preheat the oven grill.
2. Place the peppers, cut-side down, and the chillies on a baking tray and pierce a few holes in the chillies so that they don’t explode. Grill until blackened and blistered. Remove from the oven, wrap in foil and set aside for 10 minutes.
3. Peel the peppers and chillies, then remove the seeds from the chillies. Place the peeled peppers, chillies and remaining ingredients in a blender and blend to form a paste.
4. Drizzle each serving of potjie with green harissa and serve with roosterkoek on the side.

Quick tip: Cut down on prep time by using store-bought  bread dough for your roosterkoek, available at most supermarkets.

Recipe & Styling: Marizka Du Toit
Photography: Jurie Senekal

Want a delicious South African snack? Then try our babotie vetkoek bites with coconut sauce recipe. It will not disappoint.

The post Lamb potjie with roosterkoek appeared first on MyKitchen.

There’s nothing a homemade pie cant fix! We made this tamatiesmoor and chicken potjie pie extra special with a little bit of local inspiration.

SERVES 4–6 // COOKING TIME 1 hour 45 min

INGREDIENTS
8 chicken pieces
2 onions, sliced
2 garlic cloves, minced
1 red chilli, chopped
2 potatoes, chopped
3 carrots, chopped
1½ cups sliced mushrooms
2 cups cherry tomatoes, halved
1 tin chopped tomatoes
1 bay leaf
2 thyme sprigs
½ cup white wine
2 tsp vegetable stock powder
½ cup water
1 tsp brown sugar
1 tsp salt
2 tsp Worcestershire sauce
1 roll puff pastry
1 egg, beaten

METHOD
1. Season the chicken with salt and pepper.
2. Heat some oil in a ¾ size potjie over high heat and brown the chicken. Remove from the potjie and set aside.
3. Heat some more oil in the potjie and fry the onion, garlic and chilli for about 5 minutes, until the mixture begins to caramelise. Add the chicken.
4. Layer in the potatoes, carrots, mushrooms and cherry tomatoes, and pour over the tinned tomatoes. Top with the bay leaf and thyme sprigs.
5. Whisk together the wine, stock, water, sugar, salt and Worcestershire sauce. Pour evenly over the veggies and put the lid on the potjie.
6. Reduce the heat and simmer for 40–45 minutes. Remove the chicken and shred. Add back to the potjie and simmer for another 10 minutes.
7. Preheat oven to 200°C.
8. Remove the potjie from the heat and allow to cool slightly. Drape the pastry over the potjie and trim the excess, leaving a 2 cm border all round. Press this into the pot to close tightly.
9. Brush the potjie pie with egg wash and make a hole in the middle for the steam to escape. Bake for 15 minutes, until the pastry is puffed up and golden. Serve hot.

Recipe: Dylan Norton
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

The festive season simply wouldn’t be the same without loads of braais and potjies! This beer and brisket potjie is something new and fun to try this summer.

The post Local-is-lekker tamatiesmoor and chicken potjie pie appeared first on MyKitchen.