Late breakfasts, pancakes, stuff to nibble on, top sarmies – whether you’re spending the weekend at home or outdoors, entertaining friends or family, you’ll find a suitable recipe in Go! Weekend Food, written by Aletta Lintvelt and published by Human and Rousseau. Here are some to try:
HUNTER’S POT
Serves 4-6
Preparation time 10 minutes
Cooking time 1 hour
Adapt this aromatic Mediterranean tomato potjie to accommodate what you have. You can even substitute the chicken pieces with lamb chops or venison steaks – just increase the cooking time to 2 hours.
3-4 Tbs olive oil
1 whole chicken, in pieces, or use 8 thighs
1 onion, chopped
2 cloves garlic
2 carrots, finely chopped
3 celery sticks, finely chopped
5 thick rashers (100g) smoked bacon, diced
2 tins (410g each) Roma tomatoes
2 Tbs tomato paste
½ cup white wine
1 bay leaf
20 black olives
2 sprigs fresh thyme, or 1 Tbs dried
Salt and black pepper
In a cast-iron potjie, heat the olive oil and fry the chicken pieces quickly in two batches until browned. Remove and set aside.
Reduce the heat, add the onion and fry for a few minutes until soft. Add the garlic, carrot, celery and bacon and stir-fry slowly for 5 minutes.
Return the chicken to the potjie and add the tomatoes, tomato paste, white wine and bay leaf.
Cover with a lid and simmer over medium-hot coals for 30-45 minutes or until the meat falls off the bone. (Alternatively, bake in preheated oven at 200°C.) Pit and halve the olives. Add olives and thyme to the potjie. Cook briskly for a further 10 minutes. Season to taste with salt and black pepper. I like to add a teaspoon of honey.
TIPS: Substitute the carrot, celery and olives with 2 chopped red peppers and 1 tablespoon paprika for a classic Spanish flavour. Or use red wine instead of white and flavour the potjie with 5 anchovy fillets and rosemary, omitting the carrot and celery. Add 1-2 (410g each) cannellini beans 10 minutes before serving.
CREAMY BEEF POTJIE
Serves 6
Preparation time 5 minutes
Cooking time 2 hours
This stalwart is the South African version of beef stroganoff, and it’s worth the wait.
Butter, for frying
4 leeks, white parts only, sliced
2 cloves garlic, finely chopped
Freshly ground black pepper
2 cups brown mushrooms, chopped
1 cube beef stock
1kg stewing beef with fat still on, cubed
1 glass red wine
1 tub (250 g) cream cheese
1 handful parsley, finely chopped
In a cast-iron potjie, melt a knob of butter over the coals. Add the leeks and garlic and season to taste with freshly ground black pepper. Let it sweat over low heat for about 10 minutes until soft.
Add mushrooms, crumble the cube of beef stock into the potjie and place the meat on top. Pour the wine over the meat and cover the potjie with a tight-fitting lid.
Let it simmer over lukewarm coals for about 2 hours. Alternatively, bake it in a preheated oven at 140ºC for 2 hours. When the meat is tender, stir in the cream cheese. Sprinkle with parsley and serve immediately.
TIPS: In a hurry? Cut rump into thin strips or buy beef strips. Quickly brown the meat and set aside, then follow the recipe. Simmer everything together for 20 minutes. Add the cooked meat just before dishing up.
FISH BOBOTIE
Serves 6
Preparation time 10 minutes
Cooking time 45 minutes
Chef Kobus van der Merwe from Paternoster inspired this recipe. Kobus makes his bobotie with angelfish, but any firm white fish will do. It’s so delicious, you’ll be making it often.
Olive oil, for frying
1 large onion, chopped
2cm piece fresh ginger, grated
5 cloves garlic, finely chopped
1 large Granny Smith apple, chopped
½ Tbs turmeric
2-3 Tbs fish masala or curry powder
650g cooked snoek, flaked
1 thick slice of brown bread, crumbed
1 tin (400g) brown lentils
1 handful fresh coriander leaves, chopped
1 Tbs apricot jam
4 Tbs balsamic vinegar
3 large eggs
300ml coconut milk
1 handful pecan nuts
Preheat the oven to 180ºC.
In a medium saucepan, heat a glug of olive oil and fry the onion, ginger, garlic and chopped apple until soft. Add the turmeric and masala and cook for 1 to 2 minutes over medium heat until aromatic.
Add snoek, breadcrumbs, lentils, fresh coriander, apricot jam and vinegar. Cook for a further 10 minutes over medium heat while stirring continuously. Check the balance between sweet and sour and add more vinegar, lemon juice or a pinch of sugar to taste.
Divide the bobotie mixture between 4 to 6 individual ramekins or use 1 large ovenproof dish. Beat the eggs and coconut milk together and pour it over the bobotie. Garnish with a sprinkling of pecan nuts and bake in the oven for 20 to 30 minutes or until golden brown on top.
Serve with chilli jam and rice. - The Mercury