Potjie No: 1 and 4
Serves: 15
Cooking Time: 3 hours
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Ingredients
1 x 4 kg turkey, cut into portions
125 g rindless bacon, chopped
50 g butter
1 large onion, chopped
3 cloves garlic, chopped
50 ml brandy
10 ml salt
Freshly ground black pepper to taste
350 ml dry red wine
350 ml chicken stock
1 bouquet garni (sprig fresh rosemary, sprig fresh parsley, 1 stalk celery, bay leaf, sprig fresh thyme)
500 g button mushrooms
2 baby marrows, sliced
2 large carrots, chopped
30 ml chopped fresh parsley or 10 ml dried
Method
Heat potjie and fry bacon until crisp.
Remove and set aside.
Add butter to bacon fat already in the potjie, add turkey pieces a few at a time and brown.
Add a little more butter if necessary.
Add onion and garlic and fry until transparent.
Heat brandy over fire in a ladle or small metal container.
Be careful that the brandy does not come into direct contact with the flames.
Set alight and pour flaming brandy over turkey.
As soon as the flames die down, season turkey with salt and pepper.
Heat wine and stock in a smaller potjie and pour over turkey.
Add bacon and bouquet garni.
Cover with lid and simmer gently for 2 hours or until turkey is tender.
Add vegetables and simmer for a further 30 minutes.
Sprinkle with parsley.
If using dried parsley, replace lid and allow to stand for 5 minutes so that parsley can absorb steam.
Remove bouquet garni and serve.
