Winter season is here and with the cold weather comes the need for warm, hearty food and the turning in of the braai tongs and grill for a traditional potjie pot.

Granny Mouse Country House & Spa Executive Chef Shaun Christian says that winter is his favourite time of year in the Midlands.

Even though the temperature drops to single digits at times, it allows him the opportunity to indulge in a good potjie feast and what better way to make a potjie than with ingredients sourced locally with a bit of a spicy South African twist.

“I like to use South African rainbow trout for my potjie, because it makes for a great protein alternative for my potjie pot, plus it is featured on the green list on the SASSI website, making my meal a responsible and environmentally conscious one” Christian says.

Here is the recipe below for his Spicy trout potjie:

What you will need:

20 ml olive oil
30 ml butter
2x large onions
10ml garlic, crushed
10ml ginger, grated
20ml seafood spices
250g fresh mushrooms
410g tomatoes

15ml brown sugar
15ml sweet soy sauce
30ml fresh basil, roughly chopped
30ml fresh parsley, roughly chopped
1kg fresh trout fish (deboned)
1kg frozen seafood mix

2x lemons (juiced)
250ml cream
The secret method:
In a size 3 potjie pot, heat oil and butter, then add the onions, garlic, ginger, seafood spices and cook for 3 – 5 minutes.

Add in mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 20 – 30 minutes.

Add basil and half the parsley, then remove three quarters of this mixture from the pot and add in the seafood mix.

Add lemon juice, replace the lid and allow to simmer for 30 – 40 minutes without stirring.

Just before serving, add the trout, cream, and the remaining parsley and allow to cook for a further 10 – 15 minutes.
Then serve with either white rice, or bread. Serves 6-8 people.

Try this recipe for yourself. It is not only the perfect recipe to indulge in this winter, but is also a great way to socialise with friends during the colder months.