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

Although this newsletter is dated 31 July I will be sending it off on the 29th as early on the 30th we leave for a weekend in Kruger park! YAY!!! My alltime favourite place, We will be staying at the Olifants camp, the camp with the greatest view in the world! The camp is situated on top of a hill and looks down on the river that flows by below. At dusk you can sit on the viewing deck and with binoculars spot the animals coming to drink. I took a panorama photo last time, click here to see it!

I bet with the popularity of potjiekos there are a zillion potjie recipes out there. So let me do my bit and add some more! Scroll down and try some of them out! More potjie recipes next time! A Potjie is pure pleasure! A friend of mine, Bridget,  who lives in Iceland recently went to the UK and bought herself a potjie! She is in 7th heaven with her potjie , even more so when I sent her a bunch of potjie recipes to try out! Scroll down, Bridget, and try some of these as well!

There has been a promising response to the eBooks I featured last time. The recipe eBook makes an ideal gift, as at the low price of R60 ($12 US) you get more than 200 South African recipes that you can simply email to that special person (or persons) far away, no postage costs! Click here for more details! If you want to publish your poem collection or masterpiece story, I will be glad to assist. Just contact me!

While on the subject of eBooks, I have just put a selection of interviews with South African bassplayers together in an eBook. Go look on this page and download the book.

Herewith some useful hints:
Avocados (discolouring)
Drop whole avocados into boiling water for 2 mins. Remove from water & peel. Use in salad or mashed - they will last for ages without discolouring.

Coffee (for flavour)
Use cold black coffee instead of milk in gingerbread, dark fruitcake or chocolate cake to improve the taste.

Cottage Cheese (storing)
To keep fresh longer, store container upside down in fridge.

Pumpkin Fritters (sticking)
When frying in oil, dip spoon in the hot oil before scooping up the dough mixture. This prevents the dough sticking to the spoon.

Sticky (bun coating)
Before removing buns from paper bag, first wet outside of bag with warm water. The coating/icing will separate from paper & stay on the bun or cake.

Tomato (when frying)
Coat tomato slices in flour before frying, this will prevent them falling apart in the pan.

Bananas (going brown)
To stop bananas turning brown in fruit salad, soak for 10 minutes in cold water before peeling.

Biltong (to soften)
Place too-hard biltong in bread bin. The bread will soften it within days.

Eggs (frying)
Need a lot of fried eggs at once? Oil a muffin pan, break an egg into each compartment and bake in the oven.

Egg (raw, cracked)
A cracked egg can be boiled in aluminium foil.

Eggs (scrambled)
Add a dash of sherry to scrambled eggs or omelette when preparing mixture for a great taste sensation.

Fish (when frying)
1 Coat fish with crushed potato chips instead of breadcrumbs for a
flavourful difference; or
2 Add a tablespoon of vinegar when mixing batter. It will turn out
crispy & tastes great; or
3 Roll fish in oat bran for a lovely nutty flavour.

Garlic (bread)
Make your own. Mix butter with garlic flakes, parsley & Aromat.
Spread on a fresh loaf,
wrap in tinfoil & heat in oven.

Liver (tough)
Don't add salt to liver before frying - it will become tough and shrivelled.

I cdnuolt blveiee taht I cluod aulaclty uesdnatnrd waht I was rdgnieg The phaonmneal pweor of the hmuan mnid Aoccdrnig to a rscheearch at Cmabrigde Uinervtisy, it deosn't mttaer inwaht oredr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in the rghit pclae. The rset can be a taotl mses and you can sitll raed it wouthit a porbelm. Tihs is bcuseae the huamn mnid deos not raed ervey lteter by istlef, but the wrod as a wlohe. Amzanig huh? yaeh and I awlyas thought slpeling was ipmorantt!

Make use of the favourable exchange rate and have your website or eBook designed in South Africa! At a Rand/Dollar exchange rate of 6:1 you pay a fraction of the cost you would pay overseas!
Contact me with your requirements!

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.

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

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
Totsiens!
Peter

The Recipes
See Links for Metric Converter

MEXICAN CHICKEN POT
If you enjoy Mexican food, you’ll not be able to refuse this chicken pot. It’s unique taste is mainly thanks to the mixture of herbs and spices and it’s so filling that nothing extra, besides a nice tossed salad, needs to be served with the pot. It’s 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 fry 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. It’s 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 fry 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 it’s 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. It’s enough for 4 to 6 people and a # 3 pot is recommended.

INGREDIENTS
8 Chicken breasts (thighs)                       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 fry 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. It’s 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 fry 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. It’s 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 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 cloves 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 they’ve even tasted it. It’s 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 CURRY POT
This unique pot won third prize in Huisgenoot’s Transvaal potjiekos competition and first prize in Beeld’s potjiekos competition. It’s enough for 6 people and a # 3 pot is recommended.

INGREDIENTS
2 kg sheepshank, 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 brinjal, 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 cloves for a few minutes.
Add the onions and fry 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 (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.
 

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