Turkey Potjie

Potjie No: 3 or 4
Serves: 8
Cooking Time: 2.5 hours
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3 kg turkey, cut into portions
25 g butter
60 ml cooking oil
500 g bacon, cut into strips
4 large onions, cut into rings
5 cloves garlic, chopped
300 g mushrooms, sliced
1 green pepper, seeded and sliced
250 ml late harvest wine
Freshly ground black pepper to taste
15 ml mustard powder
2 sprigs fresh rosemary
50 ml fresh thyme
8 whole cloves
60 ml soy sauce
Juice of 1 lemon
10 medium potatoes, halved
1 pineapple, cubed
4 stalks celery
8 medium carrots
500 g baby marrows
500 ml fresh or frozen peas

Heat butter and oil in potjie, add turkey pieces and brown on all sides.
Add bacon and fry until crisp.
Add onion, garlic, mushrooms and green pepper and sauté until onion is transparent.
Heat wine and remaining ingredients, except vegetables, and pour over turkey.
Cover with lid and simmer slowly for 1 – 1.5 hours.
Arrange potatoes on top of turkey, followed by layers of pineapple, celery, carrots, baby marrow and finally peas.
Replace lid and simmer gently for another hour.
Just before serving, stir potjie gently.
Remove whole spices and serve with rice.

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