Its Earth Day on Sunday, 22 April and in support of this important day, we suggest a veggie dish made on the fire:
For the potjie:
Use Potjie size 3
Potjie is a timeous cooking process, it is important to start long before your intended lunch time. Apart from the time the potjie needs to become cooked you have to also consider the time it takes for the wood or charcoal to become coals. The fire is an important part of the perfect potjie. The choice of wood or charcoal does not make much of a difference, as long as you can regulate the heat. That is done by adding or removing coals once the potjie is heated up.
14 baby potatoes, cut in half
4 carrots, peeled and sliced
3 parsnips, peeled and chopped
400 grams green patty pans, cut in half
400 grams yellow patty pans, cut in half
2 large red onions, peeled and quartered
1 leek, sliced
3 celery sticks, sliced
2 cloves of garlic, finely sliced
½ tsp fresh grated ginger
1 red pepper, deseeded and quartered
1 yellow pepper, deseeded and quartered
12 fresh roma tomatoes, chopped and tossed through 80 grams brown sugar
5 tsp tomato paste mixed with 1 cup warm water
Water / homemade vegetable stock
Layer potatoes, carrots, parsnips, patty pans, onions, leeks, celery, garlic, peppers, and tomatoes in the potjie (in this order). Add the tomato paste mix. Fill potjie ¼ full with cold water / homemade vegetable stock. Cover and simmer slowly for approximately 60 minutes until done, depending on how you prefer your vegetables.
(Serves 4 - 6)
For the roosterkoek:
1kg White bread flour
½ tsp Salt
1 tbsp Mix dried herbs
750ml Luke warm water
25ml Cooking oil
The braai must be settled with no open flames. Its best to use a hand griller.
Sift flour, salt and yeast into a mixing bowl, add the dried herbs, make a well in the centre, add the luke warm water and cooking oil, knead the dough on a floured surface until well mixed, smooth and springy when pressed. Place in an oiled bowl, cover with cling wrap and leave in a sunny warm place to rise double in size.
When the dough is ready, knead again on a floured surface, divide into 10 equal pieces and flatten with a rolling pin. Lightly sprinkle each roosterkoek with flour and place on the hand griller. Braai on both sides until golden brown, taking care not to burn, rather turn it a few times. Serve with butter and apricot preserve.