Waterblommetjie Potjie KINGS
June 17, 2011 in Uncategorized
So our MOTH club has a potjie competition every year on the 16 June and as usual when ever something involves food and cooking I’m there. Last year my husband and I made a chicken giblet, heart and chicken neck potjie. YES I know it sound sdigusting to some but wasn’t half bad after all. And of course I made potbread, to be honest I think that is what mad us win. Yes you heard me right we won with that pot last year. And the prize a number 3 pot.
So this year I was thinking we need to keep our element of surprise and really do something different again. So I decided on a waterblommetjie potjie, not knowing what a mission it would be to get hold of this very important ingredient. Eventually I found some and guess what WE WON!!!!!!! second year in a row.
This is the recipe I followed for those who are interested. Unfortunatly I do not have any pictures. I did not add the cauliflower only cause there was no space in the pot
WATERBLOMMETJIE POTJIE
Ingredients
1kg waterblommetjies
2.5ml ground black pepper
12 pieces of sheep neck
500g baby carrots, peeled
4 medium-sized onions, diced
15 medium potatoes, quartered
250ml water
500g cauliflower
6 black peppercorns
500g whole button mushrooms
4 bay leaves
6 baby marrow, sliced
3 whole ‘kruienaeltjies’
4 tomatoes, cubed
15ml salt
500g mixed dried fruit, soaked in water for 1 hour
15ml Aromat
250ml dry white wine
10ml dried parsley
90ml Bisto in 125ml Water
Method
Heat the pot and melt the butter.
Then brown a few pieces of meat at a time and remove.
Brown the onions until soft.
Return the meat and add the water, pepper-corns, bay leaves and ‘naeltjies’ and 10ml of the salt.
Cover with the lid and allow the pot to simmer for about 1 hour.
Mix the Aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe).
Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.
Sprinkle a little Aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
Finally, add the wine and the Bisto solution 30 minutes before the pot is served.
Thank You to everyone and their advice, after searching high and low I finally found some tinned waterblommetjies.
The day did not go without any cooking disasters. Word of advice never try a new bread recipe on the day you suppose to present I tried making the No Knead Bread from the New York Times, WHOOOPS major flop i think it was our fire…But anyway going to try it again this weekend to see.
NO KNEAD BREAD
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
I also found a video on YouTube for this bread
http://www.youtube.com/watch?v=13Ah9ES2yTU
