Lamb shank and Chourico sausage potjiekos
However it arrived on our shores, every South African now has an opinion as
to how to achieve potjie perfection. In an attempt to sort out the secrets of
stew, I asked an expert. Chef Jason Skeed of By Choice Catering is the potjie
king of Gauteng. His crayfish and Champagne potjie has become this season's
fashionable wedding feast of choice so he seemed a good person to consult.
Skeed says: "It begins with the fire. You need a constant heat sufficient
for several hours of simmering. Regulating coals is the key." He recommends
making two fires. "Start the first an hour before the second. Cook on the
first fire but constantly feed it with coals from the second." He advises
against too many coals directly under the pot. "Arrange them around the
potjie and move them closer and further away to regulate temperature."
As to food preparation and cooking process, Skeed says: "There are people
who will tell you that layering is important, and it is - but not in the sense
that most South Africans understand it. You want the things that cook longest
to go in first. So it's layers of time that are important rather than actual
physical layers. Carrots and potatoes take longer to cook than courgettes so
order them accordingly."
As to the stir/don't stir debate, he maintains, "Like James Bond's martinis,
potjies should be shaken not stirred. It's tempting to keep stirring but you
will cause your meat to fall apart. The handle on the pot allows you to shake
the mixture every so often to ensure that it's not sticking."
Ultimately, the secret to the perfect potjie rests with the attitude of the
chef. Skeed says, "The point of a potjie is to sit around drinking beer
or wine and telling stories. Anything that gets in the way of that is a problem."
Recipe
2 T Olive oil
2kg lamb shanks (2cm thick cuts through bone)
300g Chouriço sausage, sliced 1cm
100g Parma ham, diced
300g onions, diced
6 medium carrots, diced
8 courgettes, diced
500ml red wine
1 T tomato paste
500ml lamb stock
1 cinnamon stick
Salt and pepper
5 full star anise
Clean and oil the potjie.
Warm the olive oil over a hot fire. Brown the onions and lamb.
Add the tomato paste. When it starts to caramelize, deglaze with the wine.
Add the sausage, ham, half the carrots and courgettes. These will cook down
and disintegrate into the stock.
Add the stock and bring to a slow simmer.
Add the star anise, cinnamon, season to taste and replace lid.
Regulate the heat carefully. Never allow the ingredients to boil. Simmer for
2½ hours.
After 2½ hours, add the rest of the vegetables. Cook for a further half
an hour. Season to taste and serve.
WINE RECOMMENDATION: Potjiekos makes for hearty fare so we suggest a robust wine like Guardian Peak SMG 2005 (R120 a bottle ex-cellar).
By Choice Catering, 138 Panorama Street, Centurion. Tel: 082 883 6609
