CHICKEN AND DUMPLINGS

POTJIE N0S 1 AND 3

1 CORNISH HEN, ABOUT 2 KG
15 ML COOKING OIL OR PIECE OF CHICKEN FAT
15 ML BUTTER
1 ONION, CHOPPED
10 ML SALT
FRESHLY GROUND BLACK PEPPER
TO TASTE
2 WHOLE ALL CLOVES
1 BAY LEAF
4 WHOLE ALLSPICE
6 BLACK PEPERCORNS
1 BLADE MACE OR A LITTLE GRATED NUTMUG
4 SMALL CARROTS, SCRAPED
4 LEEKS, CHOPPED OR 6 SPRING ONIONS
500 ML CHICKEN STOCK OR
250 ML CHICKEN STOCK AND
250 ML DRY WHITE WINE
15 ML LEMON JUICE


PASLEY DUMPLINGS

250 ML CAKE FLOUR
2 ML SALT
10 ML BAKING POWDER
60 ML CHOPPED FRESH PARSLEY OR 20 ML DRIED
15 ML CHICKEN FAT OR 15 ML COOKING OIL
250 ML MILK, OR HALF WATER


WASH HEN THOUGHLY UNDER RUNNING WATER. TIE WINGS AND LEGS INTO POSITION. HEAT OIL AND BUTTER IN POTJIE AND BROWN HEN ON ALL SIDES. ADD ONION AND SAUTE UNTIL TRANSPARENT. SEASON HEN WITH SALT AND PEPPER. ADD REMINING SPICES TO POTJIE AND ARRANGE VEGETABLES AROUND HEN. HEAT LIGUID IN SMALLER POTJIE. ADD TO HEN. COVER WITH LID AND SIMMER SLOWLY FOR 1 1/2 - 2 HOURS OR UNTIL HEN IS ALMOST TENDER. CHECK LIGUID AND ADD MORE IF NECESSARY AS THE DUMPLINGS WILL ABSORB A LOT OF LIQUID.

TO PREPARE THE DUMPINGS, SIFT DRY INGREDIENTS, ADD PARSLEY AND MIX WELL. ADD OIL OR FAT AND STIR IN MILK TO FORM A SOFT DOUGH. ARRANGE AROUND THE HEN. REPLACE LID. SIMMER FOR 20 - 25 MINUTES UNTIL DUMPLINGS ARE COOKED. DO NOT PEEP INTO POTJIE DURNING COOKING PROCESS OTHERWISE THE DUMPLINGS WILL COLLAPSE.

CHICKEN CURRY POTJIEKOS

POTJIE N0 3 0R 4

8 CHICKEN THIGHTS
8 CHICKEN DRUMSTICKS
OIL, BUTTER
2 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 YELLOW PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
2 LEMONS - GRATED SKIN, SQUEEZE
2 TEASPOONS MILD CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON TURMERIC SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANUM SPICE
1 TEASPOON CORIANDER SPICE
1 MUTTON CUBE MIX WITH BOILING WATER



HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT AND SET ASIDE.
ADD THE CHICKENS AND HALF MIXED SPICE AND TURN THE CHICKENS TILL LIGHT BROWN.
RETURN ONIONS AND CARROTS AND BEANS INTO POT.
ADD STOCK AND BAY LEAVES, LEMON SKINS, JUICES, OTHER HALF SPICES TO COVER THE CHICKENS, COVER THE LIDS FOR ABOUT 1 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES, COVER AND COOK TILL VEGETABLES ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.

EASY CHICKEN POT

POTJIE N0 1 AND 3

1 MEDUIM WHOLE CHICKEN
(OR PORTIONS IF PREFERRED)
4 LARGE POTATOES, PEELED AND LEFT WHOLE
4 LARGE ONIONS, PEELED
1 PACKET MINESTRONE SOUP
400 ML WATER OR MEAT STOCK
25O ML FRESH OR FROZEN PEAS

PLACE CHICKEN INTO A COLD POTJIE. ARRANGE POTATOES AND ONIONS AROUND CHICKEN AND VEGETABLES, SPRINKLE SOUP POWDER OVER CHICKEN AND VEGETABLES. HEAT WATER OR STOCK IN A SMALLER POTJIE AND POUR OVER CHICKEN. COVER AND SIMMER SLOWLY FOR 1 1/2 HOURS. BASTE CHICKEN WITH JUICES EVERY 30 MINUTES. ADD PEAS DURNING LAST 15 MINUTES OF COOKING TIME. ADD MORE WATER OR STOCK DURING COOKING IF NECESSARY.

SERVES 6

NATAL FISH CURRY POTJIEKOS

POTJIE N0S 1 AND 3

1 KG FIRM FISH (KINGKLIP, OR YELLOWTAIL OR KABELJOU), CUT INTO PORTIONS
75 ML COOKING OIL
2 BRINJALS, THIN SLICED
1 LARGE ONION, SLICED
2 CLOVES GARLIC, CHOPPED
15 ML CHOPPED ROOT GINGER
15 ML MILD CURRY POWDER
5 ML TURMERIC
15 ML GROUND CORIANDER
2 ML CUMIN
2 ML GROUND ANISEED
1 SMALL PIECE CHILLI
30 ML TARMARIND
250 ML FISH STOCK
7 ML SALT



BRUSH THE LARGE POTJIE WITH OIL AND HEAT TO SMOKING.
BRUSH BRINJAL WITH OIL AND PLACE IN POTJIE TO 'GRILL' TO A GOLDEN ON THE BOTH SIDES.
REMOVE BRINJAL AND SET ASIDE WHILE PREPARING THE CURRY SAUCE.
HEAT REMAINING OIL IN A SMALLER POTJIE.
ADD ONION AND GARLIC AND SAUTE UNTIL TRANSPARENT.
ADD GINGER, CURRY POWDER, TURMERIC, CORIANDER,CUMIN, AISEED AND CHILLI AND SAUTE FOR FEW MINUTES.
IN THE MEANTIME, SOFTEN TAMARIND IN HEATED FISH STOCK.
ADD TO THE FRIED SPICES AND SIMMER FOR A FEW MINUTES.
RETURN BRINJAL TO A LARGER POTJIE AND ARRANGE FISH PORTIONS ON TOP OF BRINJALS.
SEASON WITH SALT.
POUR CAURRY SAUCE OVER FISH AND SIMMER SLOWLY OVER A SMALL FIRE FOR 20 - 30 MINUTES OR UNTILL THE FISH IS COOKED.
SERVE WITH BANANA SALAD, POTBREAD OR RICE.

SERVES 6

MRS BROWN LAMB CURRY

POTJIE N0 3

4 LARGE ONIONS, SLICED
5 ML CHOPPED ROOT GINGER
2 CLOVES GARLIC, CHOPPED
15 ML COOKING OIL OR GHEE
15 ML FRESH MIXED HERBS OR 5 ML DRIED
1O ML HOT CURRY POWDER
10 ML TURMERIC
5 ML CORIANDER
1 KG NECK OF LAMB, SAWN INTO SLICES
250 ML MEAT STOCK
2 TOMATOES, SKINNED AND CHOPPED
7 ML SALT
5 ML GARAM MASALA

SAUTE ONION, GINGER AND GARLIC IN HEATED OIL. ADD HEERBS AND STIR OVER HEAT FOR 2 - 3 MINUTES. ADD CURRY POWDER, TURMEERIC AND CORIANDERS AND FRY FOR 2 - 3 MINUTES. STIR CONTINUOUSLY TO PREVENT BURNING. ADD MEAT AND HEATED STOCK. COVER WITH LID AND SIMMER FOR ONE HOUR. ADD REMAINING INGREDIENTS AND SIMMER FOR FURTHER 30 MINUTES OR UNTIL MEAT IS TENDER AND TOMOTOES REDUCDED TO PUIP. SERVE WITH RICE.

SERVES 4

PILGRAM'S POTJIEKOS

POTJIE NO 4

4 SHEEP'S TAILS
1.5 KG NECK OF MUTTON, SAWN INTO SLICES
1 KG MUTTON SHANKS SAWN INTO SLICES
1 KG MUTTON BREAST SAWN INTO PORTIONS
2 ONION, SLICED
1 - 2 CLOVES GARLIC, CRUSHED
1 GREEN PEPPER, SEEDED AND CUT INTO STRIPS
300 G POTATOES, PEELED AND SLICED
2OO G BABY CARROTS
200 G GREEN BEANS
100 G BABY MARROWS
100G BUTTON MUSHROOMS
1/2 X 410 G CAN WHOLE TOMATOES, CHOPPED
30 ML CHOPPED FRESH PARSLEY OR 5 ML DRIED PARSLEY
5 ML SALT
FRESHLY GROUND BLACK PEPPER TO TASTE
1 BAY LEAVE
50 ML DRY WHITE WINE
150 ML DRY RED WINE

PLACE SHEEP'S TAILS, IF USING, INTO POTJIE, HEAT SLOWLY AND BROWN. ADD REMAINING MEAT A FEW PIECES AT A TIME AND BROWN IN TAIL FAT. ADD ONION, GARLIC AND GREEN PEPPER AND SAUTE UNTIL ONION AND GARLIC ARE TRANSPARENT. ARRANGE VEGETABLES IN THE LAYERS, IN THE ORDER LISTED ABOVE, ON THE TOP OF MEAT. ADD TOMATOES, PARSLEY, SALT AND PEPPER AND BAY LEAVE. POUR HEAT WINE OVER, COVER LID AND SIMMEER FOR 2 - 3 HOURS OR UNTIL MEAT TENDER.
SERVES 12

MUSSEL POTJIEKOS

POTJIE N0 2 0R 3

50 BLACK MUSSELS
1 MEDIUM ONION FINELY CHOPPED
2 CLOVES GARLIC, FINELY CHOPPED
30 G BUTTER
50 ML DRY WHITE WINE
2 ML SALT
FRESHLY GROUND BLACK PEPPER TO TASTE
100 ML FRESH CREAM

SOAK MUSSELS IN FRESH, COLD WATER FOR 30 MINUTES. SCRUB SHELLS CLEAN AND PULL OF BEARD. SAUTE ONION AND GARLIC IN HEATED BUTTER IN POTJIE UNTIL TRANSPARENT. ADD PARSLEY, HEATED WINE, SALT AND PEPPER. SIMMER FOR A FEW MINUTES. ADD CLEANED MUSSELS, COVER WITH LID AND SIMMER FOR ABOUT 5 MINUTES UNTIL THE MUSSELS ARE OPENED DISCARD ANY MUSSELS THAT HAVE FAILED TO OPEN. ADD CREAM AND HEAT THROUGH. SPRINKLE WITH MORE CHOPPED PARSLEY AND SERVE WITH POTBROOD

SERVE 6

MUTTON SHANKS POTJIEKOS

POTJIE N0 3

1 KG MUTTON SHANK , SAWN INTO SLICES
15 ML COOKING OIL
250 G ONIONS, SLICED
SALT AND GROUND BLACK PEPPER TO TASTE
500 ML MEAT STOCK
5OO G POTATOES, SLICED
250 G GREEN BEANS
250G BABY MARROWS, WHOLE , IF SMALL, OTHERWISE SLICED
250 G MUSHROOMS, WHOLE IF SMALL, SLICED IF LARGE
4 SPRING ONIONS
250G TOMATOES, SKINNED AND CHOPPED
5 ML CHOPPED FRESH OREGANO OR 5 ML DRIED
PINCH OF GROUND CLOVES
1 ML PAPRIKA
15 ML FRESH ROSEMARY OR 5 ML DRIED



BROWN SHANK IN HEATED OIL. ADD ONION AND SAUTE UNTILL TRANSPARENT. SEASON MEAT WITH SALT AND PEPPER. POUR HEAT STOCK OVER. ARRQANGE VEGETABLES ON THE TOP OF THE MEAT IN THE FOLLOWING ORDER: POTAOTES, GREEN BEANS, BABY MARROWS, MUSHROOMS AND SPRING ONIONS. SPOON TOMATO ON THE TOP OF VEGETABLES. SPRINKLE WITH OREGANO, CLOVES, PAPRIKA AND ROSEMARY. COVER WITH LID AND SIMMER FOR 1 1/2 - 2 HOUR OR UNTILL MEAT AND VEGETABLE ARE TENDER. DO NOT STIR DURNIG COOKING PROCESS. BEFORE SERVING, STIR CAREFULLY MAKE SURE THE MEAT AND VEGETABLE S DO NOT BREAK UP.

SERVES 4

MRS BROWN LAMB CURRY

POTJIE N0 3

4 LARGE ONIONS, SLICED
5 ML CHOPPED ROOT GINGER
2 CLOVES GARLIC, CHOPPED
15 ML COOKING OIL OR GHEE
15 ML FRESH MIXED HERBS OR 5 ML DRIED
1O ML HOT CURRY POWDER
10 ML TURMERIC
5 ML CORIANDER
1 KG NECK OF LAMB, SAWN INTO SLICES
250 ML MEAT STOCK
2 TOMATOES, SKINNED AND CHOPPED
7 ML SALT
5 ML GARAM MASALA

SAUTE ONION, GINGER AND GARLIC IN HEATED OIL. ADD HEERBS AND STIR OVER HEAT FOR 2 - 3 MINUTES. ADD CURRY POWDER, TURMEERIC AND CORIANDERS AND FRY FOR 2 - 3 MINUTES. STIR CONTINUOUSLY TO PREVENT BURNING. ADD MEAT AND HEATED STOCK. COVER WITH LID AND SIMMER FOR ONE HOUR. ADD REMAINING INGREDIENTS AND SIMMER FOR FURTHER 30 MINUTES OR UNTIL MEAT IS TENDER AND TOMOTOES REDUCDED TO PUIP. SERVE WITH RICE.

SERVES 4

LEG OF LAMB POTJIEKOS

POTJIE N0 3 0R 4

2 1/2 LEG OF LAMB, CUBED INTO 25 MM
1 CUP OIL, 1 TS BUTTER
3 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
BABY MARROWS, CUT HALF


1 TEASPOON HOT CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON THYEME SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANISM SPICE
1 MUTTON CUBE MIX WITH BOILING WATER
2 BAY LEAVES


HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT .
ADD THE MEAT AND HALF MIXED SPICE AND TURN THE MEAT TILL LIGHT BROWN.
RETURN ONIONS INTO POT.
ADD WINE AND STOCK, OTHER HALF SPICES TO COVER THE MEATS, COVER THE LIDS FOR ABOUT 1 1/2 TO 2 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES ON THE TOP LAYER, COVER AND COOK TILL VEGETABLES AND MEAT ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.

MIXED MUTTONS POTJIEKOS

POTJIE N0 3 0R 4

2KG MUTTON SHANKS
2KG MIXED MUTTONS
OIL, BUTTER
3 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 YELLOW PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
BABY MARROWS, CUT HALF
2 LEMONS - GRATED SKIN, SQUEEZE
1/2 BOTTLE TASSENBERG DRY RED WINE
1 TEASPOON CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON POTJIEKOS SPICE
1 TEASPOON TURMERIC SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANISM SPICE
1 TEASPOON CONTAINER SPICE
1 MUTTON CUBE MIX WITH BOILING WATER
2 BAY LEAVES


HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT AND SET ASIDE.
ADD THE MEAT AND HALF MIXED SPICE AND TURN THE MEAT TILL LIGHT BROWN.
RETURN ONIONS AND CARROTS AND BEANS INTO POT.
ADD WINE AND STOCK AND BAY LEAVES, LEMON SKINS, JUICES, OTHER HALF SPICES TO COVER THE MEATS, COVER THE LIDS FOR ABOUT 1 1/2 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES, COVER AND COOK TILL VEGETABLES ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.

CHICKEN CURRY POTJIEKOS

POTJIE N0 3 0R 4

8 CHICKEN THIGHTS
8 CHICKEN DRUMSTICKS
OIL, BUTTER
2 LARGE ONIONS
4 TOMATOES, SLICED
LONG THIN BEANS, CUT HALF
1 RED PEPPER
1 YELLOW PEPPER
1 GREEN PEPPER
BABY POTATOES, SMALL LEAVE SKINS
BABY CARROTS
2 LEMONS - GRATED SKIN, SQUEEZE
2 TEASPOONS MILD CURRY POWDER
1 TEASPOON MIXED HERB SPICE
1 TEASPOON TURMERIC SPICE
1 TEASPOON GARLIC SPICE
1 TEASPOON ORGANUM SPICE
1 TEASPOON CORIANDER SPICE
1 MUTTON CUBE MIX WITH BOILING WATER



HEAT THE POT, ADD OIL, BUTTER UNTIL MELT.
ADD SLICED ONIONS COOK TILL TENDER AND SET ASIDE.
ADD BABY CARROTS AND BEANS COOK TILL SOFT AND SET ASIDE.
ADD THE CHICKENS AND HALF MIXED SPICE AND TURN THE CHICKENS TILL LIGHT BROWN.
RETURN ONIONS AND CARROTS AND BEANS INTO POT.
ADD STOCK AND BAY LEAVES, LEMON SKINS, JUICES, OTHER HALF SPICES TO COVER THE CHICKENS, COVER THE LIDS FOR ABOUT 1 HOURS.
ADD TOMATOES, PEPPERS AND POTATOES, COVER AND COOK TILL VEGETABLES ARE COOKED AND SERVE WITH WHITE OR YELLOW RICE AND GARLIC BREAD.