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ON THE ROAD RECIPES - FAVOURITE RECIPES - Cooking South African Style

 

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We were fortunate enough to be guests of the South African based company Jurgens during a visit to South Africa a few months ago. Regular readers of the 4x4 Australia magazine will be aware of the Jurgens off-road vans that are now coming into Australia, and their capabilities, along with the Howling Moon rooftop tents which have been available here for some time now. We tagged along with Keith (the Managing Director) and his wife Sanet, as well as Grant (the PR manager) and his family, on a camping trip to Kruger National Park. We were even more spoilt with Keith cooking for us. An accomplished cook, Keith also loves the bush and enjoys cooking in the Potjie (or camp oven). Below is a sample of the wonderful food we were treated to. I’m sure you’ll enjoy creating the dishes yourself for your next camping trip.

PotjiePotjie – Cape Malay Casserole
Potjie is the South African camp oven – a heavy cast iron pot, but with legs.
Serves 4 to 6

2 x Onions – chopped
1 tblspn butter (approx)
1kg neck of lamb – cut into cubes
2 tblspns oil
4 rashers bacon - chopped
Lamb stock – enough to cover
White wine – good slurp
2 large carrots
4 large potatoes
2 large zucchinis
75gm dried apricots
12 button mushrooms
Salt, pepper to taste
100 ml cream
Cornflour/water (ratio of 1:1)elephant

Place the chopped onion into a saucepan with a little water (not enough to cover), bring to the boil and cook until all the water has boiled away, stirring occasionally. Add butter and continue to cook and stir until the onions are browned.
In the camp oven, brown the meat in oil. Remove and drain.
Add the bacon to the camp oven and brown.
Add the cooked, browned onions. Stir to combine.
Return the lamb, along with a good slurp of white wine and enough lamb stock to just cover. Bring to the boil, the put on the lid and cook slowly over a gentle heat for 1 hour.
Add chopped vegetables and apricots and season to taste.
When the vegetables and meat are cooked, thicken the liquid with a mix of cornflour and water and add 100 ml of cream.
Serve with rice or mashed potatoes.
Hint: Keith has always prepared onions as detailed above, the same as his mother. If you don’t want to take the time to cook the onions as written, then simply brown them in a little oil until softened.
Quantities given for the vegetables are just a guide – you can use more or less, depending on your preference.



wafflesWaffles with Fresh Fruit and Yoghurt
This is a simple, yet delicious breakfast. Makes a change to cereal and toast. Would also be a lovely desert.
Pkt waffles
Fresh fruit salad
Yoghurt
Cook the waffles in a pan or on the BBQ until browned.
Serve topped with fresh fruit and yoghurt and a drizzle of maple or golden syrup.

 

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