WINTERTIME IS Potjie time Even our Aussie friends know about Potjie!
by Matilda Scarfe
YOU WILL NEED
30ml oil, 2 large oxtails
3 med onions (sliced)
1 tbsp crushed garlic; 2 red chillies, chopped;
7 whole cloves; 2 FRESH bay leaves
250ml hot water and 250ml red wine
Fresh rosemary and parsley
4 tbsp Gourmet Afrika Blatjang Chutney (or if you must, other chutney!)
100ml brown vinegar
2 tbsp tomato sauce
2 tbsp honey
1 tbsp Gourmet Afrika Special Malay Curry Mix (or if you must, curry powder!)
1. Cut as much excess fat from the oxtails aspossible.
2. Heat oil in a cast iron pot and sauté meatuntil brown: set aside.
3. Add onions, garlic, chilli, cloves, bay leaves. Stirfry for about 5 minutes to release flavours.
4. Return meat and add hot water and wine.
5. Season with salt and pepper. Cover and simmer on a very low heat (or in a 160deg oven) for at least two hours, or until the meat starts coming away from the bones.
6. While the meat is cooking, prepare the veges in this order: 2 ripe bananas, sliced; 3 med carrots, sliced; 10 small potatoes, peeled; 10 pickling onions, peeled; 1 x 400g tin crushed tomatoes.
7. When meat is ready, add veges in that order and cook slowly for another hour.
8. Add fresh chopped rosemary and parsley.
9. While cooking, mix ingredients for the sauce, add and cook for another 30 mins. Check seasoning; add extra salt and cracked pepper if necessary.
10. Serve on pap (maize meal porridge) or rice. The most delicious dishes! Wonderful with a good bottle of red wine! Enjoy!
YOU WILL NEED
1.5 kg oxtail, cut
14 cup olive oil
1 large carrot, peeled and diced
1 stick celery, diced
1 leek, washed, thinly sliced
1 onion, finely chopped
2 small chillies, seeds removed, sliced
12 bunch lemon thyme, leaves only
100g prosciotto (!!!)
2 lemon or bay leaves
1 cup white wine
600g tomatoes, peeled, diced
Salt and freshly ground black pepper
12 cup sultanas
12 cup roasted pine nuts
1. Place the oxtail in a medium saucepan, cover with cold water and add 12 tsp salt.
2. Bring to the boil over med high heat, removing the foam from the surface. Simmer, uncovered for 30-45mins.
3. Remove the oxtail, reserving the cooking liquid. Strain the liquid through a sieve lined with muslin.
4. Preheat the oven to 180deg.C. Heat the olive oil in an ovenproof dish (I use my potjie) over medium heat. Add the carrot, celery, leek, onion, chillies thyme and prosciotto; cook gently 6-8 mins until vegetables have softened.
5. Add the oxtail, leaves and wine, simmer 4-5 mins. or until wine evaporates.
6. Stir in tomatoes. Cover with a lid or foil and bake for 1-2 hours or until the oxtail is falling off the bone, adding reserved oxtail broth when needed
7. Cook the pasta in boiling water until al dente. Drain. Stir the sultanas, pine nuts and pasta into the oxtail and season.
Gourmet Afrika www.malenyqueensland.comgourmetafrika