Believe it or not, there are people who don't know how to handle a Springbok neck or rib. I believe in only one thing: stick it in a pot.
By the way, just the other day master chef Gert Leisching, retired chair but still an active member of the lively East Rand Branch of the SAHGCA, said without flinching, in front of a bunch of media people he never uses wine in his recipes.
Now, such an unequivocal statement coming from such a source forced me to sit up, because I am one of those people who seriously believe in the fruit of the vine.
An in that respect I seem to be in good company. Says one Dr. Philip Norrie: Consuming wine in moderation daily will help people to die young as late as possible.
And he also voiced the following wisdom: Wine is the thinking person's health drink. I rest my case.
Therefore, Gert, I shall blunder on with the wine additive to my food..
For this delectable potjie with which you can easily feed six people, one needs:
1 Springbok neck, sliced
1 Springbok shoulder, deboned and cubed
500 g diced bacon
1 can (340 ml) beer
Salt and pepper
5 ml fine cloves
10 ml finely shaved nutmeg
250 ml vinegar
30 ml Worcestershire sauce
180 ml red wine
80 ml tomato sauce
80 ml chutney
500 g potatoes
12 halved marrows
250 g chopped carrots
250 g mushrooms
2 chopped onions
5 cloves of garlic, chopped
10 mg olive oil
"Â¢ Heat the olive oil and sautÃƒÆ’Ã‚Â© one onion and bacon in the pot.
"Â¢ Add the neck and shoulder and leave to simmer for 1Ãƒâ€šÃ‚Â½ hours.
"Â¢ Add the second onion, as well as the garlic. Stir a f'e times.
"Â¢ Add the beer, garnish with salt and peper and add the rest of the ingredients, except the vegetables.
"Â¢ Cover and simmer until meat is practically soft. Add the rest of the vegetables, garnish with salt and peper and allow to simmer for another 30 minutes.
[ Back ]