FOOD WITH MIGUEL MAESTRE

Transcription

1 FOOD WITH MIGUEL MAESTRE SOUTH AFRICA LAMB POTJIE On the losing end on a bet with Chris to see who could kiss one of the Big Five animals on Safari, Miguel heads to the kitchen at Shamwari s exclusive Bayethe Lodge to cook a traditional Lamb Potjie. A stew like dish served with ground maize porridge called Pap, it s incredibly tasty and sure to become a Living Room favourite.

2 POTJIEKOS Potjiekos has been part of the South African culture for centuries, in fact since the days of the first settlement at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. Later the black pot accompanied intrepid pioneers who moved into the country. As the Victorian era unfolded, so the delights of the bubbling black pot made way for magnificent oven roasts, and later still the traditional braaivlieis in the 1950 s and 60 s. The pot s re-emergence in the late 1970 s coincided with the escalation of meat prices and it was then that food magazines and books started publishing articles on the art of Potjiekos cooking. It is thought that the Potjie came from the Dutch ancestors of the South Africans, who brought with them heavy iron cooking pots which hung from hooks over the open hearth. These cast-iron pots retained heat well and could be kept simmering over a few embers. Rounded, potbellied pots were used for cooking tender roasts and stews as they allowed steam to circulate instead of escape through the lid. The flat-bottomed iron pans heated more quickly and were used to bake crusty loaves of bread in Dutch ovens. What sets Potjiekos apart from these traditional cooking methods, is the fact that it is cooked outside. When the pot was moved from the kitchen hearth to a fire in the open bush, it became a Potjie and part of the South African cooking heritage. The most common Potjie is the rounded, potbellied, three-legged cast iron pot. Potjiekos is uniquely South African, and is a friendly food, to be enjoyed by rich or poor, young and old, city-dwellers and country folk, needing only one s imagination when it comes to selecting the ingredients. It is the ideal food to serve to a crowd of friends. Potjiekos is traditionally made around an open fire, preferably in the company of good friends, with one or more Potjies simmering away. Available to purchase from

3 RECIPE Miguel s Lamb Potjie INGREDIENTS: 4 large lamb shanks 400g lamb neck 2L red wine 300g pancetta, chunky diced 2 sticks celery, coarsely chopped 2 onions, coarsely chopped 2 leeks, coarsely chopped 400g button mushrooms 2 long red chilies, finely chopped 1 head garlic 2 tbsp sage, coarsely chopped 2 tbsp thyme leaves 2 tbsp fresh oregano 1 knob ginger 1 tbsp spicy paprika 1L beef stock salt & pepper METHOD: Combine the lamb and 1L red wine in a medium bowl. Refrigerate and cover over night. Drain lamb and discard wine. In a large pot over the charcoal start browning the lamb and pancetta, turning until brown all over. Add celery, onion, leeks, mushrooms, chillies, garlic, sage, thyme, oregano, ginger, spicy paprika and cook until soft. Add remaining wine, bring to boil, stirring to remove any crusty bits from base of dish. Simmer until reduced by half. Add stock and cook over medium heat until lamb is soft at least hours. Heavily season with pepper and salt. Perfect to serve with roasted potatoes and/or any roasted vegetables, rice or quinoa.

4 SAA flies daily direct from Sydney and Perth to Johannesburg. The flight duration is approximately 11 hours (from Perth) to 14 hours (from Sydney). For bookings please contact South African Airways: Phone: Website: SHAMWARI GAME RESERVE Stretching across a 61,000-acre patch of bush in South Africa's Eastern Cape, Shamwari is a rare mixture of luxury game park and sanctuary. You can spot wildlife or do volunteer work at the Born Free Foundation, where lions and leopards that have been mistreated or abused in captivity, are resettled. Shamwari Game Reserve is located 75 km outside Port Elizabeth, Eastern Cape, South Africa. It has been voted the World's Leading Safari and Game Reserve and Conservation Company for many consecutive years. An essential focus is the management, development and rehabilitation of an ecosystem that has been returned to a more natural condition after many years of farming. The Born Free Foundation jointly funds a sanctuary at Shamwari that gives lifetime care to several lions and leopards that have been discovered in poor conditions in circuses or zoos around the world. They have two centres on the reserve, one in the north and one in the south. This stunning reserve boasts six unique and luxurious lodges, offering our guests a variety of choices. Long Lee Manor, a magnificent Edwardian Manor house, offers refined elegance and sweeping views over the gracious plains. Take a dip in either of the two swimming pools, indulge in the spa, relax in the comfort of the lounge or bar, and enjoy the al la carte restaurant before retiring to an elegant en-suite room. Bayethe Lodge is ideal for travellers seeking a true bush experience. Camouflaged

5 under the trees, the Standard Tents ensure total comfort, along with a private deck and plunge pool. Alternatively, the chique Superior Tents provide the ultimate in luxury. Once can experience pampering treatments in the bush spa, which overlooks a wonderful water hole. FOR FURTHER INFORMATION: Central Reservations Tel: +27 (0) reservations@shamwari.com WEBLINKS