Potjiekos World » Vegetables

Vegetable Potjie

potjie — Sun, 17 Oct 2010 20:53:24 +0000

Potjie No: 3
Serves: 6
Cooking Time: 2 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
5-6 medium potatoes
1 medium butternut squash
5 large carrots
2 ears of corn
1 small turnip or rutabaga
1 stalk celery
1/2 cup oil
2-3 onions
4-6 cloves garlic
1 teaspoon salt
Black pepper to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1 cup vegetable stock

Method
Wash the vegetables and cut into chunks.
You can use any other hard winter vegetables that you like.
Heat the potjie over coals until a little bit warm, then add oil.
When oil is hot, lightly cook onions and garlic.
Arrange vegetables in layers on top of onion and garlic mixture.
The ones with the longest cooking times go on the bottom of the pot.
Sprinkle on the seasonings and herbs.
Pour stock over the final layer.
Cover the pot with its lid and simmer over campfire coals for 1.5 to 2 hours.
Leave the lid on until the cooking time is finished.

Vegetarian Potjie

potjie — Fri, 15 Oct 2010 20:50:57 +0000

Potjie No: 3
Serves: 4
Cooking Time: 1 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
1 large onion, quartered
1 green pepper, cut into large cubes
1 glove of garlic, chopped
3 tins chopped tomatoes
100 ml water
6 medium potatoes, peeled and cubed
4 carrots, peeled and sliced
3 celery sticks, chopped
2 turnips, peeled and chopped
1 leek, sliced
2 cups green beans, sliced
2 cups of shredded cabbage
2 tsp chopped parsley

Method
Layer potatoes, carrots, green beans, celery, turnips, onions, pepper, leek and cabbage in the potjie (in this order).
Add the tinned tomatoes and the water.
Add salt, pepper and parsley.
Cover and simmer slowly for approximately 60 minutes until done.
Serve with couscous, rice or pasta.

Old-fashioned Bean Soup

potjie — Wed, 26 May 2010 13:27:54 +0000

Potjie No: 3 or 4
Serves: 6
Cooking Time: 1.5 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
1 kg dried beans (kidney, haricot or sugar beans)
1 pickled and smoked pork shank
3 litres meat stock
2 large onions, chopped
1 large carrot, diced
1 stalk leafy celery, chopped
1 bay leaf
1 sprig fresh thyme or 5 ml dried
10 ml salt
Freshly ground black pepper to taste
15 ml vinegar or lemon juice
250 g bacon, rinds removed and coarsely chopped
30 ml chopped fresh parsley or 10 ml dried

Method
Soak beans overnight in enough water to cover.
Place pork shank and drained beans in potjie and add enough stock to cover.
Bring to the boil, frequently skimming off foam, and simmer until the beans and meat are almost tender.
Add vegetables, bay leaf, thyme, salt and pepper and simmer for another 20 minutes
or until vegetables are tender.
Add vinegar or lemon juice and season soup with more salt and pepper if necessary.
Fry bacon until crisp in separate small potjie.
Serve soup in suitable deep bowls and sprinkle with a little parsley and bacon.

Curried Vegetables

potjie — Wed, 26 May 2010 13:20:31 +0000

Potjie No: 1 and 3
Serves: 8 – 10
Cooking Time: 1 hour
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
30 ml cooking oil
2 large onions, sliced
4 large cloves garlic, crushed
15 ml chopped root ginger
15-30 ml medium curry powder
5 ml turmeric
2 bay leaves
5 ml salt
50 ml sultanas
2 large tomatoes, skinned and coarsely chopped
3 potatoes, peeled and sliced
250 g green beans, cut into pieces
½ cabbage, shredded
A few outside cabbage leaves to cover

Method
Heat oil in small potjie.
Add onion and garlic and sauté until transparent.
Add ginger, curry powder, turmeric and bay leaves and fry lightly.
Add salt, sultanas and tomatoes.
Simmer while stirring continuously until the mixture is thick.
Remove from heat and set aside.
Grease large potjie with butter.
First place potatoes on the bottom.
Spoon a little sauce over the potatoes and then place green beans on top of potatoes.
Spoon some more sauce over.
Now arrange shredded cabbage on top of beans.
Spoon remaining sauce over.
Arrange outside cabbage leaves over the top of the vegetables to keep them moist during the cooking process.
Cover with lid and place over a slow fire for 30-45 minutes or until the vegetables are cooked.

Buttered Vegetable Potjie

potjie — Wed, 26 May 2010 13:19:50 +0000

Potjie No: 3
Serves: 8 – 10
Cooking Time: 1 hour
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
250 g butter
3 large onions, sliced
20 baby potatoes, scrubbed
20 baby carrots, scrubbed
250 ml vegetable or chicken stock
2 medium brinjals, cubed
10 baby marrows, sliced diagonally
350 g mushrooms, sliced
750 ml fresh or frozen peas
Salt and freshly ground black pepper to taste
20 ml chopped fresh basil or 5 ml dried

Method
Heat half the butter in the potjie, add onions and sauté until transparent.
Add potatoes and carrots and sauté lightly.
Pour in heated stock and simmer slowly with lid on for about 20 minutes or until the vegetables are almost tender.
Arrange remaining vegetables in layers on top of the potatoes and carrots, starting with the brinjal, then baby marrows, followed by the mushrooms and finally the peas.
Sprinkle each layer with a little salt, pepper and herbs.
Dot each layer with a little of the remaining butter, reserving enough for the top.
Cover with lid and simmer slowly for 15-20 minutes until the vegetables are cooked but still crisp.

Stampkoring in the Potjie

potjie — Wed, 26 May 2010 13:19:35 +0000

Potjie No: 1 and 2
Serves: 6 as a side dish
Cooking Time: 1 hour
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
200 g stampkoring
1 large onion, chopped
15 ml butter
15 ml cooking oil
1 litre water
5 ml salt
50 g seedless raisins (optional)

Method
Heat butter and oil in larger potjie.
Add onion and sauté until transparent.
Add koring and stir until it is coated with oil.
Heat water and salt to boiling point in smaller potjie then add together with raisins (if using) to koring.
Cover with lid and simmer slowly for 40-45 minutes or until koring is cooked.
Add more boiling water if necessary.
Do not stir during cooking process.
If desired, stir in a large knob of butter just before serving.

Ratatouille in a Potjie

potjie — Wed, 26 May 2010 13:19:21 +0000

Potjie No: 1 and 3
Serves: 6
Cooking Time: 1.5 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
4 medium brinjals, sliced
1 green pepper
1 red Spanish sweet pepper
250 g baby marrows
350 g brown mushrooms
2 stalks leafy celery, cut into pieces

TOMATO SAUCE
30 ml olive or cooking oil 1 large onion, chopped
3 cloves garlic, chopped
2 x 410 g can whole peeled tomatoes or 8 medium tomatoes, skinned and chopped
50 ml chopped fresh parsley
15 ml chopped fresh basil or 5 ml dried
1 sprig fresh rosemary or 5 ml dried
1 sprig fresh thyme or 5 ml dried
1 bay leaf

Method
First prepare tomato sauce:
Heat oil in small potjie, add onion and garlic and sauté until transparent.
Add tomatoes and herbs and simmer gently until sauce is thick.
Stir sauce occasionally to avoid burning.
If you like, a knob of butter may be stirred in when sauce is cooked.

To prepare vegetables:
Place brinjal on a large board or into a large sieve.
Sprinkle with salt and allow to stand for 30 minutes.
Rinse off excess salt under cold water and dry brinjal thoroughly on paper towelling. Place brinjal on grid over glowing coals. Brush slices with a little extra cooking oil. Braai until lightly browned.
Turn, brush with oil and braai underside.
Remove from coals and set aside.
Meanwhile, place whole peppers, without brushing with oil, onto grid or place onto a braai fork and hold in the flames.
Do not worry if the peppers become black.
Remove from fire and rub skins off with a rough towel, or pull skins off with fingers. This is a time-consuming process, but the delicious braai flavour that results is well worth the effort.
Cut peppers in half, remove the seeds and cut into strips.
Arrange half the brinjal slices in the larger potjie, followed by a few spoonfuls of the tomato sauce.
Now place half the peppers and baby marrows on top of the brinjal.
Spoon some more tomato sauce on top, then place half the mushrooms and celery on top followed by more tomato sauce.
Continue in this way with the remaining vegetables, making sure that each layer is well covered with tomato sauce.
Bring slowly to the boil, then simmer over low coals for 45-60 minutes.

Herbed Mustard Sauce

potjie — Wed, 26 May 2010 13:18:42 +0000

Potjie No: 3/4
Makes 300 ml
Cooking Time: ½ hour
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
30 ml mustard powder
75 ml brown sugar
15 ml cake flour
250 ml white vinegar
4 eggs, beaten
5 ml salt
5 ml white pepper
5-10 ml dried mixed herbs

Method
Combine ingredients in small potjie and mix well.
Whisk continuously over gentle heat until thickened.
Remove from heat and keep warm.
Serve with pickled or smoked meats.

Beans and Pork Shank Potjie

potjie — Wed, 26 May 2010 13:18:28 +0000

Potjie No: 3
Serves: 6 as a side dish
Cooking Time: 2.5 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
500 ml dried haricot beans
50 ml brown sugar
15 ml dry mustard
10 ml salt
Freshly ground black pepper
to taste
30 ml wine vinegar
1 bay leaf
1 pickled pork shank
1 onion stuck with 2 whole cloves

Method
Soak beans.
After the beans have been drained, place into potjie.
Cover with cold water and bring slowly to the boil.
Cover with lid and simmer for 1 – 1.5 hours or until the beans are soft.
Add remaining ingredients, placing the pork shank and onion on top of beans. Replace lid and simmer for 1 hour or until the shank is tender.
If there is still too much liquid, increase heat and cook quickly to reduce.

Garlic Vegetable Potjie

potjie — Wed, 26 May 2010 13:18:10 +0000

Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours
Note: There is a print link embedded within this post, please visit this post to print it.
Note: There is an email link embedded within this post, please visit this post to email it.

Ingredients
1 butternut, unpeeled and sliced
12 baby potatoes, scrubbed or 4 large potatoes, peeled and quartered
3 carrots, cut into chunks
12 pickling onions, peeled
6 small gem squashes, unpeeled and quartered
6 baby marrows, halved
2 brinjals, unpeeled and sliced
6 whole mushrooms
Any other available vegetables of your choice
At least 12 whole cloves garlic, unpeeled
Salt and freshly ground black pepper to taste
50 g butter, melted
50 ml olive or cooking oil

Method
Arrange vegetables in layers in potjie starting with the ones that take longest to cook: butternut, potatoes, carrots, onions, gem squash, baby marrow, brinjal and then mushrooms on top.
Place garlic in between each layer of vegetables.
Season each layer with salt and pepper.
Sprinkle butter and oil over top of vegetables.
Cover with lid and place potjie over a small fire for 1.5 hours or until vegetables are cooked but still crisp.
It is not necessary to add any liquid as the vegetables produce their own.