Football fever has grasped the nation once again hasn’t it? Not so much fun for poor Scotland being knocked out in the qualifying round though. However, our country of Football Mad supporters still seem to be embracing the delights, the tension, the competition, the colours, and the atmosphere of the beautiful game.
We here at Foodie H.Q have to admit – football mad we are not, food mad however we most certainly are! For that reason and to keep us sane during the month of June we thought it would be fun to do a Food World Cup – taking a look at our favourite dishes from the ‘bookies’ favourites to win. Take a look at the recipes, try them out, and please let us know what you think.
Ok, so the odds may not be on them to win but the World Cup is being played in South Africa, one of my most favourite Foodie Nations. The recipe that I have chosen is full of fantastic flavour and is a traditional South African dish – Potjie which translated literally means Pot of food has been part of South African Culture for centuries, originally derived from the Dutch settlers on the Cape. A Potjie is a special type of round cast iron pot-bellied pot with a lid which retains heat. It is usually cooked over an open fire – not a very popular or efficient cooking method for over in Blighty! We recommend just using a large Casserole pot with lid and cooking for a long time over a medium / low heat.
This is for a Beef and Beer Potjie perfect for serving up after the match. If they are hungry beforehand give them some Biltong to nibble on and really get into the South African spirit!
Ingredients
15ml plain flour
5ml mixed herbs
5ml paprika
375ml beer – why not use castle lager for a really authentic taste?
1kg beef fillet, cubed
250ml beef stock
15ml butter
1 packet of tomato soup powder
15ml oil
1 bay leaf
2 medium onions, thinly sliced
15ml vinegar
15ml white sugar
10ml Corn Flour
8 green beans, cut up
Salt and pepper to taste
4 carrots, peeled and thinly sliced
1 garlic clove, chopped
Method
Coat the meat with a mixture of the flour and paprika.
Heat the oil and butter in the pot and brown the meat.
Remove the meat and brown the onions and sugar until the onions is nice and soft.
Add the beans, carrots and garlic, cover with the lid and allow the pot to simmer for about 5 minutes.
Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf. Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon).
