British BBQ Society Forums

Peanut Za
Apologies for my brutal diagnoses of your countries cuisine, it wasn't oomlette on a curry I baulked at, it was the sweet egg custard on the stew that really troubled me. I accept I am rather extreme in my anti meat fruit stance, the thought of applying jam to my turkey or pork fills me with genuine dread.

If you can lay hands on the oxtail recipe would be grateful.

Garry,
I am not sure about baking spuds, it is a sealed environs and I fear this will lead to steamage and skin based flaccidity and no-one wants that.

I think I will go down the chilli route will let you know how I get on,

Cheers all for your advice,
Tiny

Tiny wrote:I accept I am rather extreme in my anti meat fruit stance,

You mean you have NEVER tried strawberry and pepper sauce on a steak. Absolutely to die for

Tiny, my omelette on a curry reference was referring to Bobtie which is an egg custard top on a stew with curry powder in it, so basically the same idea. I've seen potjes in a bbq standing in a bed of coals.

Keith, where are you based...I'm sending you some bobotie.

Tiny, are you able to share links to some of the recipes you have found.

Hi Folks,

You can find some recipes online here http://www.funkymunky.co.za/potjierecipes.html

Like PeanutZA, I have access to a great "Oxtail with dumplings" and could post on request. The link above has an oxtail recipe too.

What I would say is, the pot does need seasoning and the flavour of the food definitely improves the more cooks you do. there are a few other things I have learned along the way about cooking potjie and am very happy to help in any way I can. I mostly do potjies on the cooler days of the summer but mostly enjoy them in the autumn.

Happy cooking!

The rule of thumb is pretty straight forward with a potjie (but it can be used as a dutch oven as well). Put the longest cooking elements of the food in first, then followed by the next longest cooking items and so on. Add fluid (ie beer/wine/stock etc) so that it can boil n toil away. Close the lid and DO NOT STIR! A truly amazing cooking device or one pot wonder. You can do stews, currys (and even small roasts like lamb shank if you have the bigger pots).

However, the one that blew me away (and it will shock most of the people on this forum) was a vegetable curry from a lady called Cooksister (a south african food blogger living in london). It was drop dead amazing. Just to prove that you can keep the vege's happy as well

http://www.cooksister.com/2010/06/curried-vegetable-potjiekos-.html

The other one I really like is a venison and dumpling above - its awesome!

And all I can say, is that you are missing out by not trying fruit with your meat.... remember it typically cooks out and becomes AMAZING.... good luck

Not all of us object Cuan, more than happy to try most foods with the exception of hot chillies and overly spiced curry. Calvados asked prunes as a stuffing for chicken thighs etc. Peanut, if you're able to send it to Stevenage in good condition, and aren't too heavy on the curry I would love to try it.

I love bobotie sometimes fruit and meat work really good. By the way Cuan really good link mate I will be looking at that later.

Gav

No worries man, Jeanne, aka Cooksister won food blogger of the year in South Africa and the irony is she lives in London. Her food is amazing! Definitely recommend subscribing!

Not sure if this would work but I will throw in an idea to the think tank... how about some kind of slow cooked rice dish like paella? But there again why does everything have to be slow cooked? I bet you could do some dead ace meaty soup. Bake a bit of farm housr bread, get a soup or a not so heavy stew bubbling away and tuck in... but I think anything that csn go with rice would be a winner.

Eat on and tell all

Ben