Seafood potjie, with Drostdy-Hof Chardonnay .

if( currentStyle.indexOf( newStyle ) !== -1 ) { Discover (and save!) // currentStyle is part of newStyle. Recipe by Food24. The new-look Drostdy-Hof Chardonnay sells for around R35 a bottle and is available at most liquor stores countrywide. Add the marsala and stir through. When onions have softened, add the pureed canned tomato and sundried tomatoes. var scriptTmp = document.getElementsByClassName( 'toolset-blocks-script-tmp' ); A Chardonnay is a great choice, especially the one from Drostdy-Hof, with its rich, smooth and creamy texture with lovely tropical and citrus notes. The right fire is the key to a perfect potjie. Seafood Potjie Posted 09.12.2013 in Outdoor Cooking Tell-a-Friend . 250 ml Drostdy-Hof Chardonnay. // currentStyle is part of newStyle. Juicy prawn served with a lemony herb salsa. Only use newStyle. Constantly stir to prevent burning. 1 Parsley, fresh. All the seafood for this potjie was purchased from Ocean Jewels Fresh Fish, with advice from lovely Julie Carter. Arrange bacon and vegetables in layers on top of meat. Brown the onions and add the garlic, paprika and sweet peppers and cook for a minute or two. Heat the pojie on the braai or over a flame or a large cast iron pot on the stove on medium heat. Pour chopped tomatoes over the top of vegetables. Heat a little oil in a potjie pot and gently fry the onions, garlic and chorizo until lightly golden. document.head.insertAdjacentHTML( 1. var scriptTmp = document.getElementsByClassName( 'toolset-blocks-script-tmp' ); 1 kg Beef stewing. Cook on the fire for 15 minutes without stirring. Chicken and vegetable potjie. This Potjie is enough for 4 to 6 people and a size 3 Potjie … Put the lid on the potjie and allow to simmer for 15-20 minutes on a medium heat. Place a potjie pot over hot braai coals then add olive oil, fennel and onion then saute until tender. Potjie No: 3 Serves: 6 – 8 Cooking Time: 1.5 hours All rights reserved. } Ingredients 1 Braai ready Line Fish (Kabeljou, Yellowtail, Red Fish) Oil Salt Pepper Danie’s Lemon Butter Easy Option – try one … style.innerHTML = newStyle; It originated with the Voortrekkers in the 1800's and is still widely prepared and enjoyed in South Africa today. } while( styleTmp[0] ) { } 9.Spicy seafood potjie. Ingredients 500g Mussels 1 glass dry white wine 1 tablespoon olive oil 1 shallot, peeled and chopped finely 2 cloves garlic, peeled and crushed 1 tablespoon fresh oregano, chopped 2 saffron strands (optional) 1/2 cup cream Salt and ground black pepper to taste Crusty fresh bread to serve Method Clean the mussels thoroughly in […] 1 Red wine. Once smoking, add the oil and garlic and sauté for 5 minutes. Spread bread with mustard and cut slices in half. Cover with lid and simmer over a slow fire for 1 hour (usually more) or until the vegetables are cooked – do NOT stir at all or peep too often! 3. Put the potjie back on the fire and add the oil, butter and chopped onion. 'beforeend', // newStyle is not part of currentStyle, neither is currentStyle part of newStyle. } your own Pins on Pinterest 2 cup Brown mushrooms. // Keep currentStyle and append newStyle. Now add the chopped garlic, chopped bacon and mushrooms to the pot. while( scriptTmp[0] ) { document.getElementById( 'toolset-blocks-styling' ) ) { For the tomato base. }

Fry for a few minutes, stirring. var currentStyle = style.innerHTML; Cover with lid and simmer slowly over a very small fire for 1.5 – 2 hours or until meat is tender. Serve potjie in deep bowls, with lemon wedges and flatbread. while( scriptTmp[0] ) { Constantly stir to prevent burning. style.innerHTML = newStyle; Add 45 ml oil and the onions. Enjoy this tasty, fragrant curry in minutes! styleTmp[0].parentNode.removeChild( styleTmp[0] );