| SAVOURY
POT BROOD
300g Self Raising Flour
2 teaspoons flaked Garlic
1 cup Cheddar Cheese
5ml Salt
500ml Buttermilk
5ml Marjoram
Combine all dry ingredients and mix well.
Add buttermilk and blend well.
Place in greased flat-bottomed pot.
Sprinkle some grated cheese on top.
Place pot on coals and add some coals on the top of the lid.
Leave for 1 hour (alternating hot for cold coals on the lid).
Turn out and serve hot with butter.
VENISON POTJIE
1 leg Venison
300g Spek
100g Bacon
2 large Onions
1 teaspoon Salt
Half teaspoon Pepper
1 tablespoon ground Coriander
1 tablespoon Brown Sugar
1 teaspoon Cloves
Half cup Vinegar
Whole fruit Apricot Jam (to taste)
Red Wine (to taste)
Vegetables
Pickling size Onions
Potatoes
Carrots
Green Beans
Slice
venison off bone.
Brown venison and spek.
Remove meat and brown onions.
Mix all spices together in separate bowl with vinegar and wine.
Add meat to onions and add marinade to meat. Cook until meat is tender.
Layer vegetables, first onions, then potatoes, carrots, and lastly beans.
Simmer until vegetables are cooked.
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