Its smooth and creamy texture, with lovely tropical fruit, citrus and lime flavours makes a great match with a country-style potjie brimming with fresh seafood. This is a really delicious and easy way to cook a seafood potjie.I think many people are intimidated by cooking seafood but I find that there are a few rules that I always follow and it always comes out great. Once the meat is tender, stir in the cream … Cover with a lid. Seasonal (and other) products might not always be in stock. Serves 4 people. Heat up the potjie again until red hot, then fry the mullets with minced garlic for a minute and layer the other fish alternating with fennel tops. Add the Calamari Steaks and cook for another 6-8 minutes (until the calamari is tender). Gradually whisk in combined milk, water and yolk until smooth and the consistency of pouring cream. 2. and the calamari into rubbery tubes! How to 5 Fresh piquante peppers, finely chopped. 1 bottle dry white wine Once the liquid looks thicker, take the pots / pot off the heat. This Potjie is enough for 4 to 6 people and a size 3 Potjie is recommended. 250 ml thick cream 10 mussels in their shells 4 t olive oil 2 T butter 2 large onions 2 tgarlic, crushed 2 t ginger, freshly, grated 4 t seafood spices 250 g fresh black mushrooms, sliced 410 g Mexican tomatoes 371 t fish stock 121 t sherry . oil. Once smoking, add the oil and garlic and sauté for 5 minutes. In a large potjie, heat together the oil and butter. A garlic mayonnaise is a fantastic companion for this dish. Cool down this summer with a glass of chilled Drostdy-Hof Chardonnay 2013. Preparation IN a large cast-iron pot, fry the onions and garlic until soft and golden. Put the wine in the Potjie. Salt & pepper Soak mussels in fresh, cold water for 30 minutes. Method. 1–½ cups (250–375 ml) fresh cream salt and pepper. Ingredients. 250ml Tub cream Recipe for White Wine Seafood Potjie – a fabulous twist on the usual oxtail potjies, Ingredients Repeat the same process for the potatoes. 2. Substitute it with any sea food mix that makes a gumbo or a soup.) Bake according to packet directions. Pour fresh cream evenly over and sprinkle with chopped parsley. Blend the cornflour with the cream and add to the potjie. Covid-19: What’s all the fuss about Ivermectin? Cover and simmer slowly for approximately 15 minutes. Once the mushrooms have softened slightly, add the piquante peppers, tomatoes and garlic. Mix gently and simmer for another five minutes until the sauce thickens slightly and is nice and creamy. 1. Ingredients. 2 heads of fennel, sliced, reserving the tops, 5 medium potatoes or sweet potatoes, cut into big chunks. Sauté onion and garlic in heated butter in potjie until transparent. Add the hake portions and the lemon juice and leave the potjie to simmer for a further 5 minutes. Add the peppers and sauté for another 5-10 minutes. Remove from the potjie and set aside. Method. Cover and cook for another 5 minutes or until all shells are opened. Any combination of fish makes excellent substitutes. Reserve the mussels, onion and fennel for the final layer to be added at a later stage. © 2021 All4Women.co.za All rights reserved. Heat a little oil in a potjie pot and gently fry the onions, garlic and chorizo until lightly golden. 125ml cream. Heat up the potjie again until red hot, then fry the mullets with minced garlic for a minute and layer the other fish alternating with fennel tops. The Green Rub can also be used with In the potjie pot, fry the fennels and onion until transparent. Add the marsala and stir through. 2 … Method. I love seafood and always have a bag, or two, of mussel meat in the freezer. Add the chorizo and fry for 10 minutes until crispy, the remove from the pan. Put the wine in the Potjie; Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels; Cover and simmer slowly for approximately 15 minutes; Sprinkle with lemon juice and add the crayfish or prawns; Simmer for a further 10 minutes. Add the tomatoes and spices and allow to reduce a little. Add the onion and celery and sauté until soft, then add garlic and Robertsons Spice for … Blend the cornflour with the cream and add to the potjie. Step 3 Heat oil until a piece of bread sizzles as soon as it is added. Add 45 ml oil and the onions. NCCC recommends postponement. Remove Stir and allow to fry. After 30 minutes, add the cream gradually, stir and allow to simmer over a medium to low heat with the lid off. Heat the olive oil in a large, flat, cast-iron pan over medium coals. Pour the fish stock and wine. For the tomato base. 500g Packet of mixed seafood. In the potjie, fry the fennel and onion until transparent. Method. 4 tsp garlic, crushed 15ml corn flour. Frustrated parents face chaotic month ahead: Schools reopening delayed, Schools reopening to be delayed? It's fairly inexpensive and is usually found in a case by the fresh fish. Add the Hake fillets and cook for 2 minutes. Recipe for White Wine Seafood Potjie – a fabulous twist on the usual oxtail potjies. Rice Krispies & White Chocolate squares recipes. Add parsley, heated wine, salt and pepper. 2 Medium tomatoes, roughly chopped Place the potjie on the fire to heat. 1 cooked crayfish or 6 prawns. Add the chopped tomatoes and heat for 10 minutes. 1 Punnet mushrooms, roughly chopped 1 Punnet mushrooms, roughly chopped. Feb 8, 2014 - Sumptious seafood potjie, served with a chardonnay. Once the oil has heated up, add the onions, stir and allow to go translucent. Simmer for a few minutes. 1 juice of a lemon. Seafood Potjie Posted 09.12.2013 in Outdoor Cooking Tell-a-Friend . Add the cream; Serve with French bread, chips or rice Serves 4 Add a cup to each potjie pot (if using small ones) or about 4 cups to the medium pot, to allow the seafood and onion mix to simmer. https://briefly.co.za/33708-the-jan-braai-seafood-potjie-recipe.html 250ml Tub cream. Creamy seafood pot - Seafood potjie - seafood potjiekos. (Or bake it in an oven at 140 ºC for about 2 hours). Sprinkle the salt over and cover with the lid. All the seafood for this potjie was purchased from Ocean Jewels Fresh Fish, with advice from lovely Julie Carter. https://briefly.co.za/19081-best-potjiekos-recipes-chicken-south-africa.html the heat to its lowest, then add the sliced haddock. Once the coals have died down, put your small potjie pots/ medium pot over the coals and add the oil to cover the bottom of the pot. The taste is fresh and tart! 1 onion, roughly chopped Add the parsley water and the rest of the ingredients except the crayfish. Method Clean fish thoroughly. For 30 minutes allow the seafood mixture to simmer in the juices and white wine with the lid on. 250 ml fresh cream. Serve with rice and lemon wedges and garnish with fresh lemon leaves. The Fry for a … Stir the pot to combine and leave the stew to simmer for 15-20 minutes or until the potatoes and tomatoes are soft and cooked through. this dish. Add the potatoes in the next layer. Repeat the same process for the potatoes. Constantly stir to prevent burning. Cut into big chunks, leaving the baby mullets whole. Season with salt and pepper and serve immediately. Woolworths is committed to sustainability via our good business journey. Clean all fish thoroughly. Heat butter and sunflower oil in a potjie pot over medium coals. Light the coals and allow to cool down to a medium heat. the potjie pot, fry the fennels and onion until transparent. Add the fennel and chilli and fry for a couple more minutes or until the fennel has softened slightly. Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. Recipe courtesy of Stuffed! SEAFOOD POTJIE. Add chilli, tomato and potatoes, followed by stock, water and coconut milk. Mix gently and simmer for another five minutes until the sauce thickens slightly and is nice and creamy. Heat the pojie on the braai or over a flame or a large cast iron pot on the stove on medium heat. importance lies in quick cooking, so as not to turn the fish into mush Sauté for a minute or two then pour in the cream and stock. 125ml fresh parsley, chopped. Method. Watch the pot, and make sure the liquid does not dry out. Empty the potjie contents into a serving bowl. Invite family and friends to celebrate summer to the full with this great South African holiday treat! This delicious Potjie has a lovely, thick cream sauce with a chicken and bacon flavour. 50 ml chopped fresh parsley 250 ml dry white wine 2 ml salt Freshly ground black pepper to taste 100 ml fresh cream . Heat the oil in the pot and cook the rice for a few minutes. 1 onion, roughly chopped. 250 ml fresh cream . Cut them into big chunks, leaving the baby mullets whole. Remove from the potjie and set aside. Scrub shells clean and pull off the beard. Season with salt and lemon pepper if necessary. This cooks up really … Add the onions and peppers and brown until soft. 50 black mussels 125 ml dry white wine 3 tbls butter 2 gloves garlic, finely chopped 1 cup parsley, finely chopped 1 large onion finely chopped 1 tomato, skinned and chopped pinch of dried thyme freshly ground black pepper to taste juice of 1 lemon 1 cooked crayfish or 6 prawns 250 ml fresh cream. Pour the egg mixture in the centre and reduce 2. 500g Packet of mixed seafood Add the wine and (tightly) cover the potjie with its lid. 3. Remove the stalks of the fennel tops. If it does keep adding white wine. 500g hake fillets, cut into chunks. 5 Fresh piquante peppers, finely chopped It can be served on a bed of rice or with a pot-bread. Set batter aside for 15 minutes. Place a potjie pot over hot braai coals then add olive oil, fennel and onion then saute until tender. It will take approximately 5 minutes for all of the egg mixture to set. from the potjie and set aside. Once the onions look glossy, add the mushrooms, stir and allow to fry for a minute. Repeat the same process for the potatoes. – A food blog created by Megan Deane sharing family recipes and a passion for home cooking. Sprinkle with lemon juice and add the crayfish or … Let the beef potjie simmer over medium coals for about 2 hours. Add the mushrooms, crumble the cube of beef stock into the potjie and place the meat on top. Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels. In Instructions. 1. Step 2 Arrange chips on a baking paper-lined baking tray. Light the coals and allow to reduce a little the sliced haddock with French bread chips. Mix that makes a gumbo or a soup. reduce a little oil in cream! Go translucent ; serve with rice and lemon wedges and garnish with fresh lemon leaves coals! Cover with the cream gradually, stir in the cream … 250 ml fresh cream salt pepper... And cover with the cream and add to the full with this great South African treat! Has heated up, add the mushrooms, stir and allow to Cool down this summer with pot-bread. With fresh lemon leaves a gumbo or a soup. and fry for a.. Or with a chicken and bacon flavour another five minutes until crispy, the remove from pan... 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