Archive for cabbage

Lamb Neck and Cabbage Potjie

Posted in Cooking, Family, Friends, Life, People, Personal, Random, Recipe with tags , , , , , on July 12, 2010 by Mandy

I would like to share a bit of my culture with you….the theme is African…..Today, cooking up a “potjie” has evolved into a unique South African social happening, a tradition almost as popular as the legendary “Braai” (barbecue). Family and friends are invited and they all settle around the fire with the softly bubbling “Potjie”, chatting, enjoying a drink and having a great time, while the aroma escaping from the “potjie”, does its work. 

The range of different recipes is as wide as the imagination stretches and every “potjie” expert has his or her own secrets and special recipes. The best meat to use for “potjiekos” is what is known as stewing beef, sinewy and gelatinous cuts of beef which become deliciously tender when simmered for a long time, developing a strong meaty flavour. Other meat such as  mutton, chicken and even fish make ideal “potjies”. 

The fire is an important part of creating a culinary “potjie” masterpiece. Unlike a “braai”, the choice of wood or charcoal does not make much difference, as long as you can regulate the heat. That is done by adding or removing coals once the “potjie” is heated up. You only need a few to keep the “potjie” simmering. A good idea is to keep a separate fire going to provide the necessary coals. Keep in mind to season or “cook-in” a new “potjie” to get rid of any iron filings and other unwanted residue. 

The packing of the food in layers is the other important part. The meat usually comes first. Add a dash of cooking oil or some fat in the pot, add meat the meat and brown thoroughly. This is essential to seal-in the flavour and improve the appearance of the meat. Cook the meat till nearly done. Add onions, garlic, herbs and spices and sauté. Finally add a little red wine or some meat stock, only a small amount of liquid is needed and stir. Most important, do not stir again until the food is ready to be served.

Lamb Neck and Cabbage Potjie

2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
4 Carrots, thickly sliced
salt and black pepper to taste

METHOD

1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don’t stir yet)
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there’s enough water after a while, and add more if necessary.
4. Stir through  ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.

 “Potjie” is a 3 legged round-bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It’s much more sociable than a BBQ and everyone usually gather round the fire and having a great time.  I am not sure if you can buy “Potjies” outside of South Africa, but any large pot with a thick base and a lid should do.

PORK AND SHRIMP DUMPLINGS

Posted in Cooking, Daily Life, Family, Friends, People, Personal, Random, Recipe with tags , , , , , , , , , , , on July 2, 2010 by Mandy

Dumplings are a bit of a time commitment to make, but if you can manage,  it’ll go by in a flash, and you’ll all be rewarded with more homemade dumplings than you can eat in one sitting.  It’s fun and you can stock the freezer, ready to boil for any given easy weeknight dinner.

Ingredients:
1 pound ground pork
½ pound shrimp, peeled, cleaned, tails removed
8 dried Chinese mushrooms (1/2 cup after finely chopped)
1 onion (1/2 cup after diced and browned)
½  cabbage (1 cup after finely shredded)
2 eggs
3 tablespoons mushroom-flavored soy sauce
2 tablespoons oyster sauce
1 ½ teaspoon sugar
1 teaspoon sesame oil
1 teaspoon salt
2 packages round wonton wrappers (1 pound each)

Preparation:
1. Soak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.
2. Dice the onion and brown in a frying pan.
3. Finely shred the cabbage until you have 1 cup.
4. Place the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don’t want to create a paste.
5. Combine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.
6. Knead the mixture with your hands until just combined. Cover and chill for 10 minutes.
7. While mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.
8. Take one of the wonton wrappers and place a small mound of filling in the center (don’t over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.
9. Moisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.
10. Cook the dumplings in a pot of boiling water (they’re done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.
11. Serve dumplings immediately with dipping sauce.

Dipping Sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons minced green onion
4 tablespoons sweet soy sauce
1 teaspoon sesame oil
½ teaspoon spice vinegar
½ teaspoon sugar

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