Happy post Easter weekend!
Easter is a time for spending loads of time with family and friends and what better way than to sit around a fire and watch (and smell) your dinner cook.
Whether or not you are a seasoned potjie maker, you can’t go wrong with them. I can count the amount of potjies I’ve had in my life on one hand, and although I am prone to burning myself when cooking, and guilty of forgetting a boiling pot on the stove, I can’t see how a potjie could go wrong. It’s like slow cooking on charcoal.
This seafood potjie was seriously delicious and Shane made it for me. I think he was a bit tired of hearing me say, “I want to use the seafood mix”, “when can we have the seafood”, “oh I feel like seafood”, “what should I do with this seafood”…
So here’s to family time, great food and slow cooking!
250ml Tub cream
500g Packet of mixed seafood
1 onion, roughly chopped
5 Fresh pepperdews, finely chopped
1 Punnet mushrooms, roughly chopped
2 Medium tomatoes, roughly chopped
1 bottle dry white wine
Salt & pepper
4 tsp garlic, crushed
1. Light the coals and allow to cool down to a medium heat.
2. 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.
5. Once the mushrooms have softened slightly, add the pepperdews, tomatoes and garlic. Stir and allow to fry.
6. Add the seafood mix, stir.
7. 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.
8. For 30 minutes allow the seafood mixture to simmer in the juices and white wine with the lid on. Watch the pot, and make sure the liquid does not dry out. If it does keep adding white wine.
9. After 30 minutes, add the cream gradually, stir and allow to simmer over a medium to low heat with the lid off.
10. Once the liquid looks thicker, take the pots / pot off the heat.
Serve with fresh bread rolls and salad.