garlic Archives

Pie recipes

Pastei (mince-and-egg pie)

30–40 minutes

Thai recipes

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

2 hours 30 minutes

Thai recipes

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

3 1/2 hours

Anchovy recipes

Caesar salad with Grana Padano crisps

10 minutes

Vegan recipes

Plant-based bourguignon

30 minutes

Avocado recipes

Whipped avocado

Asian recipes

Silken tofu with fragrant coconut milk

Braai recipes

Roast potato-and-sweetcorn salad with creamy Cajun dressing

40 minutes

Braai recipes

Wagyu fat flambadou venison

30 minutes

Beef recipes

Beef rendang potjie

2 hours

Beef rendang potjie

Serves 6-8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

For the curry paste:

35 g ginger, peeled and sliced
60 g garlic, peeled and sliced
1 T ground turmeric
30 g lemongrass, sliced
3 chillies, chopped (add more if you like it hot)
5 T vegetable oil
1 onion, puréed
30 g desiccated coconut, toasted

For the curry:

3 × 400 ml cans coconut cream
2 kg beef chuck steak, cut into 5 cm pieces
3 star anise
2 cinnamon sticks
3 Thai lime leaves or ½ Thai lime, zested
1 t tamarind paste (or to taste)
1 t caster sugar
2 generous pinches sea salt

For the pineapple pickle:

200 g pineapple, chopped
5 baby cucumbers, sliced (or ½ large cucumber, diced)
½ red onion, sliced
3 T Woolworths seasoned rice vinegar
1 t caster sugar
2 good pinches sea salt
1 chilli, sliced (or to taste)

For serving:

2 x 250 g sachet Woolworths cooked coconut jasmine rice
toasted coconut flakes
Woolworths butter rotis, toasted over the fire
fresh coriander

Method

1. To make the curry paste, blend or crush the ginger, garlic, turmeric, lemongrass, chillies, vegetable oil and salt to form a smooth paste. Fold in the onion and desiccated coconut.

2. Place a potjie over the coals. Add the coconut cream and curry paste and bring to a simmer.

3. Add the beef chuck, star anise, cinnamon and Thai lime leaves/zest. Place the lid on and bring to the boil.

4. Remove the lid and cook uncovered over lively coals for about 1 hour, maintaining a fast simmer and adding coals as necessary.

5. When the sauce begins to split and the aromatics start frying in the coconut oil, cook for a further 45 minutes until richly caramelised and the meat is tender.

6. In the final 20 minutes of cooking time, add the tamarind paste, caster sugar and salt to taste.

7. To make the pineapple pickle, combine all the ingredients and allow to lightly pickle.

8. Serve the rendang with the coconut rice, toasted coconut flakes, butter rotis, pineapple pickle and fresh coriander.

Find more potjie recipes here

Videographer: Ant Hoard

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Summer baby marrow lasagne with Beyond mince

Parmesan broth with roasted leeks

Pastei (mince-and-egg pie)

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

Caesar salad with Grana Padano crisps

Plant-based bourguignon

Whipped avocado

Silken tofu with fragrant coconut milk

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Beef rendang potjie

Beef rendang potjie

Ingredients

Method