How to Make a LEKKER Layered SA Potjiekos - VIDEO
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- เผยแพร่เมื่อ 12 ส.ค. 2021
- In this video, we show you how to make traditional layered South African Potjie with simple ingredients that you are most likely to have at home. I hope that after watching this, you'll be able to prepare delicious potjiekos yourself.
Cheers!
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Yum 😋 I made one last week, love it
Thats awesome, glad to hear it. I’ll bet it tasted amazing. Thanks for stopping by. 🙏
I like to cook with red wine and sometimes even add it to the food.
Don't forget to add the dumplings at the end.
Great video!
Great idea!! It’s been a while since I did a potjie with dumplings.
Looks so good! 😋 Thanks for this awesome upload.
Thanks for watching. 🫡
Aai, hoe lekker lyk dit. Dankie Braai Kombuis. Ek moet my no. 4 gaan uitsoek en skoonmaak.
Lekker man! Maak soon die no. 4 and maak n lekker potjie.
I like birds noise background ❤❤❤❤❤❤❤❤❤
Haha thanks, the perfect soundtrack to a tasty meal. Thanks birds. 😁
Nice one.thank you very much🎉🎉
You’re welcome Kabelo. Thanks for watching. 👊
I’d love to try this with rutabagas and/or turnip root in place of the potatoes. And leave the fresh corn on the cob.
Sounds great, let me know how it turns out. 😋
Nice. Thank you.
You’re welcome, thanks for watching.
Awesome I am making one tomorrow
That’s great Sandra, glad to hear it. All the best.
Looks good 👍
Thanks Paul. Was amazing. 😋
What’s the name of the kettle braai you using?
It’s a Kamado Jan. Not really a kettle Braai it’s a Kamado.
Awe🙏
Awe ma se kind. 😁
I have never seen it Enamelled. Mine used to be copper plated and used as a coal skuttle by my grandpa in the 70s
I think it’s a new thing. I have a few of the older non enameled as well, but I’ve never heard of a copper plated one. Thanks for sharing.
For how long do you cook the shin to make it less tough?
I cooked it for around 4 to 5 hours. The higher the temperature the faster it will cook. I went low and slow.
one small tip, use a mild steel blade and sharpen it often. you get a better edge.
Ha ha thanks for noticing my struggle there. All my knives are stainless steel. Where does one get a mild steel blade?
I used to work in an abbartoirs. I got mine from my family. You sharpen it more often, but it has a keener edge., I think everyone goes stainless these days for germs etc. I grew up in remote Australia where germs did not exist. @@TheBraaiKitchen
Bakgat from the USA.
Thanks for watching. Glad we could bring some SA to you, all the way in the USA.
As a matter of interest. I inherited a number 5 pot made in Falkirk Scotland.
It weighs 9kg.
How much do the modern ones weigh. With the lid.
The walls of mine seem much thinner. I now have it in England after leaving cape town.
Still fantastic
Thanks for getting in touch, I’ll have to weigh it when I get home.
Guys you should have added a cornstarch slurry to that pot 10 minutes before dishing up, but otherwise, it looks great!
Hey thanks for the tip. Personally I’m not a fan of cornstarch in my potjie. Just personal preference I suppose.
Hi can I please ask where did you buy this colour of pot because i have been looking for coloured ones pls drop me a link in where I can buy it
Thanks
You can get them from LK’s. Just search for LK’s enamel potjie.
Ja Gents, I dont think you gonna like what I have to say, a potjie is not made in a oven, its made on coals the good old way, but it still looks good.
I hear you 💯and when I’m in the bush or camping that’s exactly how I do it. At home with my busy schedule I use the man oven as a shortcut. It still uses coals so technically I’m only half cheating. Thanks for watching. 🫡
@@TheBraaiKitchen the main thing is that there is a flavorful pot of chow which everyone enjoys, we all have time management issues where we have to take a shortcut or two..
Thanks John, it did taste amazing and the whole family was well fed.
Great video. Some advice. Simmer the onions first. A tradition from my father. Don't forget the Red wine. The meat fell off the bone
Thanks for your input. When you say “simmer”, do you mean I should gently fry the onions with the lid on?
Yes until brown
I usually do start them like that, but lately I’ve been short cutting the process and browning them along with the meat. I guess I’m getting lazy. 😁
No problem. Old age maybe
I know you don't stir it but then why chuck all the spices into one heap right in the middle instead of spreading.
I wanted to see who was watching closely, 😁 just kidding. I actually don’t have an answer for you as to why. Although I do believe the convection currents would have distributed the spices throughout. Thanks for watching.
@@TheBraaiKitchen😂😂😁
May l replace wine with some other liquid to maintain the taste
Yes you can indeed. Use a good stock or bone broth instead. Let me know how it turns out.
Everything looked absolutely grand . . . until . . .
Right at the end, you ladled out the potjie with a metal spoon - scraping and clanging on the enamelled inside and rim of the pot. It's unlike me, but I flinched.
Had it been mine, I would have given you a rather stern look. Nay, I would have taken you to ground with my best Schalk Burger tackle . . . maybe even an eye gouging to boot - such is the sin.
Good work, just the same and greetings from Oz. 🇦🇺
Yeah sorry about that, so used the indestructible non enamel ones. 😁 Didn’t even realize. I checked on the potjie and luckily no damage. Next time I will use the old faithful wooden gentle persuader. 😉 Thanks for the feedback from down under. 🇦🇺🦘
GREAT, but please tell me: How can you keep that coal burning over hours? Doesnt it burn down fast?
Hi there, great question! No, the coals do not burn down fast. The Kamado is super efficient, thanks to the ceramic construction it retains its heat for a very long time. Additionally, I closed both vents to a minimum airflow, so the coals burn down slowly.
A Kamado Joe will hold heat for 12 hours easily! This is a great idea to do a potjie with a KJ!
Thanks Allen, and yes the KJ is perfect for potjies. I always struggled with temperature control, and the KJ makes it so easy.
Stirred or unstirred, it IS a stew. A rose by any other name……
Ha ha here in South Africa it’s a potjie. Where are you from?
Obviously haven't had a traditional potjie, when made correctly all the ingredients still have their unique flavour as opposed to stew where everything tastes the same!
@@bkj3845 Thanks for stepping in, “hulle weet nie wat ons weet nie!” 😂
But why putting in the potatoes before the carrots, carrots cook longer than potatoes
Thanks for asking Rodney. I like to give them a long time in the pot, so that they absorb the flavor of the liquid. I don’t know how to explain better, but for me they just hit better when cooked as long as the meat. At the same time a potjie is also about personal preference so feel free cook them less if you prefer. 👌😀
I made a potjie today and it was excellent. You are correct, water has no flavor. You're better off using a stock or broth.
Thanks for the feedback. Glad to hear it tasted excellent. I’m curious what vegetables did you use?
@@TheBraaiKitchen, I kept it simple... onions, shallots, leeks, carrots, celery, red bell pepper. baby corn, and marrow
That sounds incredibly tasty. The force is strong with you. 🤣🤙👌
Where does one get black garlic?
We get it from Woolies, not sure what other stores have it. Let me know when you find it what you think of the taste. Happy hunting.Thanks for watching.
You can make your own if you feel up to the effort. Buy a huge amount of garlic bulbs, fill a slow cooker to the top, and leave on the lowest heat for 24 hours (no liquid or anything else).
Hi there, thanks for the black garlic recipe. I’m definitely going to try it.
Hi I worked a year ago in a food testing lab and one of the analysts worked with black garlic. Loaded with flavour and pungent. However it was dry coarse spice.@@TheBraaiKitchen
Thanks for sharing. I love the taste of black garlic, I can eat it raw out of the clove. 😋
Sop groente.... Waars die patsy pans
Thanks for the input. Remember, with potjie ingredients there are no rules… I personally dislike Patty Pans 👎 but you’re welcome to gooi them in yours. 😃
Sorry what is it you are cooking
Hi Fiona, it’s a South African favorite called Potjiekos. The main thing is using a cast iron pot and cooking over hot coals. It can be made with chicken, beef, venison or seafood. Recipes vary according to family traditions and preferences. Hopefully you have an idea now. 😁✌️
You will get a lot of criticism from the wanna be chefs that watched the video, everyone makes a potjie different and according to their taste, if you do not have anything good to say don't watch the video and go make your potjie like you like it!
👌🫡
You are not suppose to close the lid when browning the meat. Please guys don't mess around.
The burning question is why?
Dan stoom dit ipv bruinbraai.
Didn't know it was a rule!
Closing there lid will create moisture and the meat won't brown well.
It depends on how hot the fire is. If it’s very hot, keeping the lid doesn’t prevent browning. I like to keep the lid on, so that if I walk away for too long it doesn’t burn. The moisture helps prevent burning.
A potjie doesn't have cauliflower and brocolli as ingredients. 😮 please guys, keep it real.
Well it depends on who is eating it Jacobus. You do you, and we do cauliflower and broccoli. ✌️
Enamel pot? You lost me
😂 I didn’t know the Potjiekos purists were watching. But you do you.
Black garlic that’s just pretentious dude.
Have you tasted it, or are you just here to troll? 🧌