Christmas Stalkings: Tales of Yuletide Murder by Charlotte MacLeod, Hardcover | Barnes & Noble® B&N Top 100 NY Times Bestsellers
by Charlotte MacLeod (Editor)Charlotte MacLeod ROOI POTJIE VIR PA
Gebruik ‘n nommer 3 potjie
growwe swart peper
2 medium uie fyn gekap
10ml fyngemaakte gemmer en knoffel
10 klein aartappeltjies
10 jong worteltjies
10 klein vlapampoentjies
250g knopie sampioene
Voeg alles bymekaar is ‘n bottel en meng goed deur die bottel te skud.
Maak jou pot warm en gooi botter by.Braai die fyngekapte uie en gemmer/knoffel tot die geur uitkom. Neem die hoender porsies en strooi individueel een vir een met fyn sout en peper. Nadat die gedoen is doop die hoender porsies in die koekmeel en voeg in die pot. Roer totdat die hoender porsies goed met die uie en olie bedek is vir so 10 minute. Gebruik ‘n houtlepel. Van nou af roer jy nie weer jou pot totdat jy opskep nie. Gooi nou jou sous soos bo saamgestel in en laat jou pot stadig loop. (Borrel liggies regdeur). Los so vir ongeveer 15 minute. Voeg nou jou groente in lae in die volgende volgorde. Aartappels, jong wortels, pampoentjies, en sampioene. Los so vir ongeveer 45 minute Voeg klaargekookte rys by so 10 minute voor opskep, en laat die sous deurkook. Die pot loop so 2½ uur.
Author adminPosted on Oct 30, 2019 Categories Hoender, Potjie, Resepte, Vars GroenteTags anna eksteen, Hoender, Rooi Pot vir PaLeave a comment on ROOI POTJIE VIR PA
500 gram aartappels, gekook in skil, skil afgetrek en daarna fyn gedruk (mash)
1 Large eier, geklits
1/2 teelepel sout (of na smaak)
2 koppies ALL PURPOSE FLOUR
Meng in groot mengbak die aartappels, eier, sout, meel, tot sag maar moenie dit te veel meng nie, dit word dan taai.
In ‘n groot kastrol, kook water en sout.
Strooi meel oor skoon kombuis oppervlak of hout bord, smeer meel aan jou hande ook, rol die aartappel deeg, bietjie op ‘n slag, rol die deeg in stukkies,ek sny dit nie ewe groot nie, sny so groot soos jy dit wil hê. Plaas hierdie gesnyde deeg in kokende water, verminder die hitte en kook tot gaar, amper bruin, haal uit water, sit in bak.
Smelt in pan 3 eetlepels botter, voeg 3 eetlepels brood krummels by, meng goed.
Gooi nou hierdie botter en brood krummels oor kluitjies.
Author Erika MoolmanPosted on Feb 1, 2018 Apr 19, 2019 Categories Bykosse, Groente en Vrugte, Potjie, Resepte, Vars GroenteTags aartapples, kapok, Mash potato dumplingsLeave a comment on Mash potato dumplings
Sif die droë bestandele saam. Vryf die botter in.
Klits die eier en die melk saam en voeg dit by die meelmengsel.
Meng dit met ‘n houtlepel totdat dit sag is.
Skep lepels vol op gaar bredie. Maak toe met deksel. Laat prut vir 30 min.
Moenie die deksel oplig nie!!! Haal pot van plaat af, laat rus vir 10 minute voor jy deksel oplig en opskep.
Heerlik saam potjie!
Author Erika MoolmanPosted on Jan 31, 2018 Mar 29, 2019 Categories Beesvleis, Buite Eet en Onthaal, PotjieTags kluitjies vir vleisLeave a comment on Kluitjies vir vleis
Chicken tikka masala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven heated by a fire, almost like a braai. Tikka means ‘pieces’ but chicken tikka refers to a specific meal of chicken pieces marinated in a masala spice and yoghurt, skewered and cooked in a tandoori (or, in this case, braaied). Chicken tikka masala is one of my all-time favourite curries – and sure to be one of your’s once you’ve nailed this recipe.
600 g deboned, skinless chicken meat (a pack of 4 chicken breasts)
2 tots chicken tikka masala spice (or tandoori masala or any good masala mix that is red in colour that you can find at your local spice market)
1 tot garlic
1 tot ginger
400 g can tomato purée (or chopped tomatoes)
2–3 tots tomato paste
1 tsp garam masala (This tastes different from and is slightly hotter than normal masala as it contains different ingredients and ratios of ingredients. You need to trust me that this is the masala you need for the dish so go find it at a spice market.)
1/2 tsp chilli powder (optional, can be less or more)
2 tots ground almonds
2 tots chopped coriander leaves (dhania)
Cut the chicken into bite-size chunks and mix in a marinating bowl with the yoghurt, masala spice and lemon juice. Cover and leave in the fridge to marinate for a few hours or overnight.
Skewer the chicken pieces (make sosaties) and braai over hot coals until done. Don’t worry about the odd black spot of caramelised chicken appearing.
In a cast-iron pot or fireproof pan lightly fry the garlic and ginger in a bit of oil or butter. If there is any leftover marinade, also add this.
After 2 minutes add all the other ingredients except for the salt, honey and coriander leaves. Simmer the sauce for 15 minutes. While it is simmering, look at the sauce and taste it. If you want to, make the following adjustments:
Add salt if it needs more.
Make the sauce hotter by adding more chilli powder and/or sweeter by adding honey.
To make the colour of the sauce redder add extra paprika or to make it more yellow or orange add extra turmeric.
When the sauce is to your liking, starts to thicken, and the chicken is braaied, remove the skewers and add the sauce to the chicken pieces. Stir in the dhania or coriander leaves and serve with basmati rice.
If you reckon you can multitask then you can obviously braai the chicken and cook the sauce concurrently.
Author adminPosted on Sep 21, 2017 Mar 29, 2019 Categories Braai, English, Hoender, Potjie, RecipesTags chicken, THE BRAAI, TIKKA MASALALeave a comment on THE BRAAI CHICKEN TIKKA MASALA
Dust the lamb with the flour and season with salt and pepper. Heat half of the butter and olive oil in a large pot and fry the lamb in small batches until golden brown. Remove from the pot and heat the remaining butter and oil. Fry the onions, garlic, carrot and celery for about 3-5 minutes. Put the lamb in with the vegetables and add the whole peeled tomatoes, red wine, herbs and chutney. Stir well and add a bit of the water if necessary. Put the lid on and simmer for 1-2 hours. Season to taste and serve with rice, garnished with herbs.
Author Koekoes VorsterPosted on Jun 19, 2017 Apr 4, 2019 Categories English, Potjie, Recipes, Resepte, SkaapvleisTags Skenkelpotjie met RooiwynLeave a comment on Skenkelpotjie met Rooiwyn
10 ml ginger, freshly grated
5 ml each ground cumin, coriander, turmeric and chilli powder
Heat half the sunflower oil in a large potjie. Brown the meat in batches and set aside. Heat the remaining oil and braise the onions for five to 10 minutes or until golden brown. Add the garlic, ginger and spices, and fry for a further two minutes.
2. Return the meat to the potjie. Add 250ml water (or enough to cover the meat) and cook, covered, over medium coals for about 1 1/2 hours.
3. Add the tomatoes and sugar and cook for a further 10 minutes.
4. Add the potatoes and cook until both the potatoes and the meat are tender (approx. another 40 mins). Add the fresh coriander and season to taste with salt and freshly ground black pepper
Author Koekoes VorsterPosted on Jun 19, 2017 Apr 4, 2019 Categories English, Groente en Vrugte, Potjie, Recipes, Resepte, Skaapvleis, Vars GroenteTags Malay lamb curry potjieLeave a comment on Malay lamb curry potjie
Jogurt en Hoender Potjie
Author Koekoes VorsterPosted on Feb 12, 2017 Oct 24, 2017 Categories Hoender, Potjie, ResepteLeave a comment on Jogurt en Hoender Potjie
3 ½ k Koekmeel
2 t Kitsgis
3 tlp Suiker
1 ½ tlp Sout
± 250 – 300ml Water.
Meng die bestanddele (as jy ‘n menger het sommer daarmee), maak toe met plastiek en laat rys terwyl jou vleis gaar word.
Die laaste 20min, sit jou klein bolletjies op die vleis en maak die pot toe. MOENIE die pot oopmaak voor die tyd om is nie. En daar’s hy!!
OF GERBUIK GEKOOPTE BROODDEEG!
Author adminPosted on Aug 31, 2016 Apr 5, 2019 Categories Buite Eet en Onthaal, Bykosse, Potjie, ResepteLeave a comment on BOERE DUMPLINGS