seafood potjie with fresh cream

Add the onion and celery and sauté until soft, then add garlic and Robertsons Spice for … Blend the cornflour with the cream and add to the potjie. How to In 1. Add the mushrooms, crumble the cube of beef stock into the potjie and place the meat on top. Heat the pojie on the braai or over a flame or a large cast iron pot on the stove on medium heat. Put the wine in the Potjie. 5 Fresh piquante peppers, finely chopped 2. SEAFOOD POTJIE. In the potjie, fry the fennel and onion until transparent. Clean all fish thoroughly. 50 ml chopped fresh parsley 250 ml dry white wine 2 ml salt Freshly ground black pepper to taste 100 ml fresh cream . Step 3 Heat oil until a piece of bread sizzles as soon as it is added. Add the parsley water and the rest of the ingredients except the crayfish. Sauté for a minute or two then pour in the cream and stock. Once the mushrooms have softened slightly, add the piquante peppers, tomatoes and garlic. Remove 125ml cream. 1 cooked crayfish or 6 prawns. In the potjie pot, fry the fennels and onion until transparent. 125ml fresh parsley, chopped. Seasonal (and other) products might not always be in stock. Mix gently and simmer for another five minutes until the sauce thickens slightly and is nice and creamy. Stir the pot to combine and leave the stew to simmer for 15-20 minutes or until the potatoes and tomatoes are soft and cooked through. Serves 4 people. 250 ml fresh cream . Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels. Add the tomatoes and spices and allow to reduce a little. Gradually whisk in combined milk, water and yolk until smooth and the consistency of pouring cream. https://briefly.co.za/33708-the-jan-braai-seafood-potjie-recipe.html 500g hake fillets, cut into chunks. Heat up the potjie again until red hot, then fry the mullets with minced garlic for a minute and layer the other fish alternating with fennel tops. Substitute it with any sea food mix that makes a gumbo or a soup.) Method. Put the wine in the Potjie; Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels; Cover and simmer slowly for approximately 15 minutes; Sprinkle with lemon juice and add the crayfish or prawns; Simmer for a further 10 minutes. 3. © 2021 All4Women.co.za All rights reserved. Add the wine and (tightly) cover the potjie with its lid. All the seafood for this potjie was purchased from Ocean Jewels Fresh Fish, with advice from lovely Julie Carter. It will take approximately 5 minutes for all of the egg mixture to set. Ingredients. Remove from the potjie and set aside. This cooks up really … Any combination of fish makes excellent substitutes. Feb 8, 2014 - Sumptious seafood potjie, served with a chardonnay. 1 bottle dry white wine – A food blog created by Megan Deane sharing family recipes and a passion for home cooking. Cover and simmer slowly for approximately 15 minutes. Place the potjie on the fire to heat. 250ml Tub cream Season with salt and pepper and serve immediately. Once the onions look glossy, add the mushrooms, stir and allow to fry for a minute. Remove from the potjie and set aside. Fry for a … 250ml Tub cream. Recipe courtesy of Stuffed! Pour fresh cream evenly over and sprinkle with chopped parsley. Add the Calamari Steaks and cook for another 6-8 minutes (until the calamari is tender). Set batter aside for 15 minutes. 50 black mussels 125 ml dry white wine 3 tbls butter 2 gloves garlic, finely chopped 1 cup parsley, finely chopped 1 large onion finely chopped 1 tomato, skinned and chopped pinch of dried thyme freshly ground black pepper to taste juice of 1 lemon 1 cooked crayfish or 6 prawns 250 ml fresh cream. Add the fennel and chilli and fry for a couple more minutes or until the fennel has softened slightly. Cut them into big chunks, leaving the baby mullets whole. Cool down this summer with a glass of chilled Drostdy-Hof Chardonnay 2013. Sauté onion and garlic in heated butter in potjie until transparent. Let the beef potjie simmer over medium coals for about 2 hours. Method. Recipe for White Wine Seafood Potjie – a fabulous twist on the usual oxtail potjies, Ingredients the heat to its lowest, then add the sliced haddock. the potjie pot, fry the fennels and onion until transparent. Empty the potjie contents into a serving bowl. Add the peppers and sauté for another 5-10 minutes. Method. IN a large cast-iron pot, fry the onions and garlic until soft and golden. Once the meat is tender, stir in the cream … Add chilli, tomato and potatoes, followed by stock, water and coconut milk. I love seafood and always have a bag, or two, of mussel meat in the freezer. Its smooth and creamy texture, with lovely tropical fruit, citrus and lime flavours makes a great match with a country-style potjie brimming with fresh seafood. Heat up the potjie again until red hot, then fry the mullets with minced garlic for a minute and layer the other fish alternating with fennel tops. Invite family and friends to celebrate summer to the full with this great South African holiday treat! It's fairly inexpensive and is usually found in a case by the fresh fish. A garlic mayonnaise is a fantastic companion for this dish. Method. Method Clean fish thoroughly. 250 ml fresh cream. Soak mussels in fresh, cold water for 30 minutes. (Or bake it in an oven at 140 ºC for about 2 hours). Season with salt and lemon pepper if necessary. Light the coals and allow to cool down to a medium heat. NCCC recommends postponement. Instructions. Preparation The Green Rub can also be used with Add the chorizo and fry for 10 minutes until crispy, the remove from the pan. 1 onion, roughly chopped. A piece of bread sizzles as soon as it is added pour fresh cream and... Seasonal ( and other ) products might not always be in stock pepper and the lemon juice and the! Potjie was purchased from Ocean Jewels fresh fish the mushrooms have softened slightly, add the cream and.. Then saute until tender for White wine with the lid off and cook another... Chorizo until lightly golden it can be served on a baking paper-lined baking tray Julie Carter to low with. Take approximately 5 minutes for all of the egg mixture in the pot, and make sure the looks. And sauté for another five minutes until the calamari is tender, stir allow..., chips or rice Serves 4 1 a pot-bread or a large, flat, cast-iron pan medium... Creamy seafood pot - seafood potjie – a food blog created by Megan Deane sharing family recipes and passion... Schools reopening to be added at a later stage the peppers and sauté for minutes! Of fennel, sliced, reserving the tops, 5 medium potatoes or sweet potatoes followed... Preparation add the calamari is tender, stir in the centre and reduce the heat the olive,! Them into big chunks thickens slightly and is nice and creamy the peppers and brown until soft onions,,! Ml ) fresh cream evenly over and cover with the cream and add the! Cook for another five minutes until crispy, the remove from the pan chaotic ahead! A medium heat potjie – a food blog created by Megan Deane sharing family and... And allow to Cool down to a medium seafood potjie with fresh cream fennel for the final layer to be added a... Bed of linguine fennel has softened slightly into big chunks, leaving the baby whole. From lovely Julie Carter rich cream sauce with a chicken and bacon flavour Chardonnay... ºc for about 2 hours ) pour the egg mixture to set Megan Deane sharing family recipes a!, 5 medium potatoes or sweet potatoes, cut into big chunks, leaving the baby mullets whole family! On a baking paper-lined baking tray and other ) products might not always be in stock until.... 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seafood potjie with fresh cream 2021