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Cassoulet – One year later

September 15, 2012 in Beans, Duck, Sausage

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13 September 2012

A year ago on this day I had Cassoulet in a restaurant in the south of France, together with my wife, sister and brother-in-law we walked from our Barge on the Canal Du Midi to have dinner and celebrate my birthday, not that we have not celebrate it the whole day, in fact the whole trip was my birthday present from my sister and her husband, so you could say that we have celebrated my birthday for a week. The nice thing (among a lot others) about walking from your boat to a restaurant to have dinner, is that you don’t need a dedicated driver, so you can enjoy the French wines (and food) to your harts content.

Today, like a lot of other days, I really miss the barge; and France in general, as well as my family in Canada and Namibia. I can not recreate my family, but I can make my own version of Cassoulet, it’s not traditional, and most of it comes from tins, but it’s as tasty as can be.

Cassoulet for two:

Ingredients:

2 good quality Toulouse sausages

2 legs and thigh pieces duck confit

1 red onion roughly chopped

3 cloves garlic chopped

1 stalk celery chopped

1 leek chopped

3 bay leaves

1 sprig of thyme

1 tin borlotti beans drained.

Duck fat

Salt and pepper

Method:

Brown the sausage in a little duck fat, remove from pan, and add the onions, leeks, garlic and celery to the pan and fry until the onions and leeks are soft, add the beans and fry for another minute or two and flavor with salt and pepper. Cut the sausage into four pieces each. Transfer the beans and vegetables to an oven proof dish, add the sausage pieces and put the duck legs on top. Add the thyme and bay leaves and grill in a hot oven until the duck’s skin are nice and crispy.

Fill up the wine glasses, sit back and relax, from here on the night will only get better and better.

Bon appetite

Potjie

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Sunday braai with a Mediterranean twist

August 5, 2012 in Braai, Lamb, Out of a packet or Tin, Sausage

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 I am not going to tell you how to braai the perfect chop today, I have done this before, to read my opinion on the perfect way to braai a chop visit http://blogs.food24.com/potjie/2010/02/02/the-perfect-lamb-chop/, I will however tell how to sneak in a little bit of France at your Sunday afternoon braai, without to much trouble.

 The menu:

Lamp chops marinated in lemon, olive oil, rosemary and garlic

Springbok sausage

Mash

Mediterranean Style Ratatouille (Buy it in a tin from Rhodes, all Rhodes lead to Provence and not Rome after all)

The marinade:

Chop a half a handful of rosemary finely

Chop 3 garlic clove finely

Put the garlic and rosemary in a mortar

Add some coarse sea salt and black pepper

Add a table spoon or two of olive oil.

With the pestle, grind everything into a paste, add the juice of one lemon and mix well.

Marinade six lamb chops for at least an hour.

For the ratatouille, heat one tin of Rhodes Mediterranean Style Ratatouille, add a pinch of black pepper and chopped fresh basil a minute before serving.

Make potato mash like you would normally.

Braai the chops and sausage, and serve with the mash potatoes with a generous helping of the ratatouille.

As always, enjoy with a glass or two of red wine and good friends and family.

Bon appetite

Potjie.

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A Boerie with a difference

November 17, 2011 in Sausage

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We all know the best way to cook boerewors is over the coals, but no man can braai every night, well that’s according to my wife in any case.

Anyone that have ever eaten a garage pie or rather a garage sausage roll have probably made a promise to themselves never to buy one again. If however you try these sausage rolls, you just might have sausage rolls on the menu very often.

You will need:

1 pack puff pastry

Good boerewors, enough for 6 sausage rolls

Cheddar cheese

Cherry tomatoes

2 to 3 Tbls finely chopped fresh rosemary

1 egg

2 Tbls milk

Method:

Slightly cook the boerewors; it should only start to change color.

Roll out the puff pastry and divide into 6 equal pieces. Grate some cheddar over each piece. Add a piece of boerewors on top of each piece of dough. Cut cherry tomatoes in half and pack around the boerewors. Sprinkle some of the rosemary over the sausage.

 Mix the milk and the egg together. Brush the one edge of the dough with the egg and fold over. Brush the outside of the sausage roll with egg and sprinkle the rest of the rosemary on top and bake in a 180°C preheated oven until golden brown.

Enjoy with a glass or two of red wine, and maybe even a side salad.

Bon appetite

Potjie

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Pofadder, not the town or the snake

October 23, 2011 in Braai, Sausage

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If you talk about pofadder in Afrikaans you can refer to 3 things, you can either refer to a snake called a puff adder in English, or you can refer to a town in the Northern Cape province of South Africa, if however you referring to pofadder on a food blog you are more than likely refering to a sausage made out of liver and stuffed into intestine fat, on the question What is pofadder, the following was the answer on http://answerit.news24.com : “It is minced ox/lamb liver and then made into a “wors”-like meat, stuffed into intestine fat and looks exactly like wors, but tastes amazing!”

For a recipe to make your own pofadder visit http://www.thestalkingdirectory.co.uk/showthread.php?1257-Pofadder-(puff-adder) or http://gameandgun.co.za/website/articles/game-and-gun/recipes/71-pofadder-puff-adder, I find it a lot easier to find a butchery that make a good pofadder, and that is not always easy, but once you have find that good pofadder, only half the battle have been won.

 

 

Please don’t throw it on the coals for hours, or try to braai it over to hot coals, no braai it over medium coals, turn it often and please do not over cook it, even the fat of the intestines can’t save a piece of liver braaied for hours over hot coals, no the liver must just be cooked, a nice and juicy sausage with just enough of the fat braaied out, practice by yourself a couple of times before you invite the in-laws, unless you never want them to come over ever again.

 

Bon appetite

Potjie

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A little bit of Jamie in a Cape Town kitchen

June 26, 2011 in Braai, Sausage

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As the title suggest, this is not my clever invention, but rather a little bit of stealing from Jamie Oliver, he might have used different vegetables and spices, but the general idea is his.

You will need (Quantities depending on how many people you want to feed)

Pork and beef sausage of equal length and thickness

Woolies sage and rosemary spice

Bay Leaves

Olive oil

Carrots

Potatoes

Baby spinach

Butter

Fresh thyme

Onions

Balsamic vinegar

 

Start with the sausage, Put the pork and beef sausage next to each other, rub with a little olive oil, and grind some of the rosemary and sage spice over the sausage. Roll the sausage in a circle like in the photograph. Press the bay leaves in between the sausage.

Chop the onion roughly and put in an ovenproof casserole, pour some olive oil and balsamic vinegar over the onion and mix well. Place the sausage on top of the onions and bake in a 180°C pre-heated oven for 40 minutes.

Cut the potatoes and carrots in little cubes and cook until just done in salted water. Add some butter and olive oil in a frying pan then add the potatoes and carrots. Flavor with salt and pepper and fresh thyme. Start frying the vegetables. After about 5 minutes add the baby spinach and mix trough.

When the spinach has mixed well with the other vegetables, press down with a potato masher. Let it fry for a couple of minutes, mix again and press down and fry again for a couple of minutes. Do this a couple of times.

Remove the sausage from the casserole, add two teaspoons of corn starch to the onion mixture  in the casserole, bring to the boil and let thicken to the desired consistency.

Dish some of the vegetables to a plate, add some sliced pieces of sausage on top of the vegetables and top with the onion sauce.

And all the time you thought sausage was only for the braai.

Bon appetite

Potjie

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Bachelor Food

August 13, 2010 in Sausage, Vegetables

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Florescent lighting and a web camera does not make for great photography, but then you all have realized by now that I have serious limitations when it come to food photography, I’m better with nature photography, maybe just better, but better still. Not that last night’s food deserved a great photo, but I’m sure there are some of the bloggers that could make this look like a gourmet meal, I couldn’t but it did taste nice, add a cold one and some golf on TV, and you have a perfect evening, no I’m not getting divorced, I was just a bachelor for one night.

I basically grabbed what was in the fridge / freezer / vegetable rack and add some chillies and spices. This concoction consisted out of potatoes, carrots, cabbage, chillies and boerewors pieces fried in a little olive oil with lots of salt and black pepper, not something you normally blog or brag about, but it did taste good, and so did the beer.

Bon appetite

Potjie

Remember to LaughingenterCool the win a weekend at Cascades @ Club Mykonos Competition

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A Family Feast

July 23, 2010 in Beef, Braai, Chicken, Mutton, Sausage

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When I got married I all of a sudden had 7 new woman in my live, my wife and her 6 sisters, yes that right 7 sisters they are, the days before BBC Food you know. Sometimes I wonder how come I take part in a sitcom but I don’t get paid for it. This family is not the type that doesn’t see each others for years, 2 days apart is a minor crisis, a week a catastrophe, so when one of them moved up to Johannesburg a couple of years ago, it meant that a family feast was in order every time she is in Cape Town, no matter if it is Monday or Sunday, last night was no exception.

A feast in this family more often than not means a braai, last night was not a night for exceptions, so we all jump into preparation mode early evening, those that are not to be trusted with food gave moral support with a glass of wine in hand, and made sure that the braaier and the other chefs glasses were filled, a very important task that.

Making sauce

Cut them all the same thickness brother

Now that is what I call a steak

Don’t forget the chops, and chicken for vegetables

Almost there        

Who needs vegetables?

Sister time

Lately the daughters boost the sister count

Ja sis

Recipe for family feast

7 Sisters

Lots of meat

Lots of wine

Big fire

Understanding husbands (Otherwise leave them at home)

Get everyone together in same room, let be

Don’t forget to enter to win a weekend at our family’s favourite holiday destination, Cascades @ Club Myconos, click on enter now, yes now!

ENTER NOW

Bon appetite

Potjie

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Mash and Boerewors

April 21, 2010 in Sausage

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Nina the very famous easy cook yesterday wrote about her entry for the monthly mingle, it is a way of showcasing the cuisine of South Africa to the world before the soccer world cup. This made me think, what did most South African at one time or another had for lunch or supper, and one thing stuck in my mind, mash and wors with tomato and onion relish, for those of you unfamiliar with South African cuisine, wors is sausage, but it is very unlike French or Italian or British sausage, it is made with a mixture of beef and pork and might even contain mutton fat, the best sausage are sold under the name boerewors, and there is a law that guards what might be added and what not to call your wors, boerewors.

The mash part can be replace with pap if you live north of the Orange river but even people that do eat pap at one stage had mash with their sausage, sort of a South African version of Bangers and Mash, only better if you ask me.

The boerewors can either be cooked over the flames (called braai in South Africa) of cooked in a pan, to do that add a little bit of water in a pan, add the sausage, bring the water to the boil, some fat will cook out of the sausage, you use this to fry the sausage to a nice brown colour, like the sausage in the picture.

Mask, well mash is mash, cook your potatoes, drain add butter, milk and a little nutmeg and mash to the consistency that you prefer.

The relish is another thing all together, everyone have their own way, and chillies will be added to it in different regions and by different cultures. In my version you fry 2 chopped onions and one chopped green pepper until soft, then add 4 chopped tomatoes to it, fry another couple of minutes before you add a splash of red wine and about 3 tablespoons of Ms Balls Chutney, let it simmer until the tomatoes have created a nice thick sauce. This relish is also traditionally eaten with pap (north of the Orange River)

Bon appetite

Potjie

On my Afrikaans Blog today:”Om te pap of nie”

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Chicken Sausage with Peppadews

April 20, 2010 in Chicken, Sausage

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Here is one more sausage recipe; this was one of the four sausages I made last weekend.

Chicken mince is not widely available, so you might have to mince your own, if you do not have a mixer, use your food processor, some fancy ones even have a special attachments for mincing meat.

You will need

8 Chicken breasts

Small bottle of peppadews

2 tsp salt

1 tsp black pepper

Casings

Mince the chicken and pour some of the sauce from the peppadews over the minced chicken. Chop the peppadews finely, add to chicken and flavor with the salt and pepper. Pour any extra liquid of the mixture, and stuff into casings.

Be sure to fry a little of the mixture before you stuff it into the casings, chicken can be very bland if you do not spiced it correctly.

Bon appetite

Potjie

On my Afrikaans Blog today: “Iemand om mee saam te eet”

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Morrocan Beef Sausage

April 15, 2010 in Sausage

14 Comments »

I hope you are not getting tired of my sausage recipes this week, but I did give you all a break with some pasta yesterday. I could not, not tell you about this sausage, as this was my favorite of all the sausage that I made over the weekend.

I have no idea if a sausage like this exist in Morocco but the spices are what is used in a lot of Moroccan dishes, so this is 100% what I imagine a Moroccan sausage will be like, maybe Mint Tea and Tagine will laugh like crazy if she read my what my version of Moroccan sausage entails.

I use beef mince, but lamb mince will be as good, if not better, if you mince your own lamb, be careful it can be quite fatty.

Ingredients

1Kg ground lamb or beef

Handful of fresh mint

Handful of fresh coriander (Cilantro)

½ tsp fine ginger

1 tsp paprika

1 tsp cumin

¼ tsp all spice

1 tsp fine coriander

½ tsp turmeric

1 tsp salt

1 tsp black pepper (If I could find long pepper I would use it, but I have run out of friends that visit Morocco.)

Casing

Chop the fresh mint and coriander finely, and then mix every thing together, let the flavors develop for an hour or so. Stuff into casings, lovely over the braai, and please do not overcook it.

Please join my Wat eet Ons/What’s Cooking group on facebook, you can also follow me on twitter

Bon appetite

Potjie

On my Afrikaans Blog today: ” Waars die res van my vinger nou”

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