OSTRICH POTJIE - Serves 6 - No 3 Potjie
30ml cooking oil
1.5 kg ostrich neck sliced
4 leeks, sliced
2 garlic cloves, crushed
5ml dried or 1 sprig fresh rosemary
250g brown mushrooms, sliced
30ml green peppercorns, bruised
75ml brandy
50ml sherry
375ml chicken stock
1 pkt brown onion gravy
30ml lemon juice
16 fresh pickling onions, peeled
20 whole baby carrots
16 whole baby potatoes
250g chopped spinach
Pinch nutmeg
Salt and pepper
  • Heat the oil in the pot and brown the meat a little at a time. Remove and set aside.
  • Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.
  • Return the meat to the pot.
  • Heat the brandy slightly, pour over the meat and ignite.
  • Add the heated sherry, chicken stock, soup and lemon juice once the flames have died down.
  • Cover with the lid, reduce the heat and simmer for 3.5 hours or till the meat is almost tender.
  • Layer the vegetables, except the spinach on top of the meat, cover and simmer for a further 45 to 50 minutes.
  • Stir in the cream seasoned with the nutmeg and salt.
  • Layer the spinach on top, cover and simmer for a further 15 minutes.
MEXICAN CHICKEN POTJIE - Serves 6 - No 3 Potjie
2kg chicken pieces
6 medium potatoes, peeled and cubed
12 whole button mushrooms
200g frozen peas
6 medium onions, peeled and diced
2 tomatoes, diced
125ml uncooked rice
30ml cooking oil
10ml dried parsley
5ml garlic flakes
5ml lemon pepper
1 green chilli, seeded and diced
5ml dried oregano
250ml water
Freshly ground black pepper to taste
Pinch peri-peri powder
125ml dry white wine
20ml salt
15ml curry powder
1 cube chicken stock, crumbled
  • Heat the oil in the pot.
  • Fry the chicken a few pieces at a time, until golden brown
  • Remove and brown the onions and chilli until soft
  • Replace the chicken and add the water
  • Cover with the lid and allow and simmer for 15 minutes.
  • Layer the veggies and rice as they appear above and sprinkle the herbs and spices on top.
  • Cover with the lid, and allow to simmer for another 15 minutes.
  • Mix the wine and the rest of the ingredients and pour over the food.
  • Cover with the lid and allow to simmer for 30 minutes or until the rice is done.
  • Give the pot a good stir before serving.
POT-ROASTED GUINIFOWL - Serves 4 - Super Potjie
1 whole guinifowl
1 or 2 oranges
Olive oil
Chicken spice
250g streaky bacon
  • Insert a knife into the oranges several times to release the juice.
  • Put the oranges into the bird’s cavity.
  • Rub the skin with olive oil then sprinkle chicken spice all over.
  • Wrap the bird with the bacon.
  • Place in a super potjie on a grid.
  • Cook over moderate coals for 4 hours.
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