This recipe is wonderful to warm one up on a cold winter's day and it is very sociable to make with one's guests sitting around an open fire, drinking red wine as the potjie bubbles away.
Use a number 3 potjie pot. Heat 30ml cooking oil in the pot and brown 1.5kg ostrich neck slices a little at a time. Remove and set aside.
Fry 4 sliced leeks, 2 fat crushed garlic cloves, 1 sprig fresh rosemary, 250g brown sliced mushrooms and 30ml boiled bruised green peppercorns in the same pot. Return the meat to the pot.
Heat 75ml brandy slightly, pour over the meat and ignite. Add 50ml heated sherry and 375 ml LINDSAY's WHIMSY with 30ml lemon juice once the flames have died down. Cover with lid, reduce the heat and simmer for 2 1/2 hours (or about five glasses of red wine) until the meat is almost tender.
Layer vegetables on top of the meat viz 15 fresh peeled pickling onions, 10 small whole carrots, 8 small peeled potatoes and cover and simmer for a further 50 minutes (two glasses red wine) .
Flavour 1 x 300g packet creamed spinach and mushrooms with bacon, ham, cheese, nutmeg and lemon juice. Mix the spinach mixture with a paste of cake flour and milk. Spoon carefully over the food in the potjie. Season with nutmeg and salt, cover and simmer for a further 15 minutes (1/2 glass red wine).
J
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