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.<\/p>\n
Granny Mouse Country House & Spa Executive Chef Shaun Christian says that winter is his favourite time of year in the Midlands.<\/p>\n
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.<\/p>\n
\u201cI 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\u201d Christian says.<\/p>\n
Here is the recipe below for his Spicy trout potjie:<\/p>\n
What you will need: <\/strong><\/p>\n 20 ml olive oil 15ml brown sugar 2x lemons (juiced) Add in mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 20 – 30 minutes.<\/p>\n Add basil and half the parsley, then remove three quarters of this mixture from the pot and add in\u00a0the seafood mix.<\/p>\n Add lemon juice, replace the lid and allow to simmer for 30 – 40 minutes without stirring.<\/p>\n Just before serving, add the trout, cream, and the remaining parsley and allow to cook for a further 10 – 15 minutes. 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":3,"featured_media":923,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/922"}],"collection":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/comments?post=922"}],"version-history":[{"count":9,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/922\/revisions"}],"predecessor-version":[{"id":960,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/posts\/922\/revisions\/960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media\/923"}],"wp:attachment":[{"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/media?parent=922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/categories?post=922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goldfishcommunications.co.za\/a\/press\/wp-json\/wp\/v2\/tags?post=922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n30 ml butter
\n2x large onions
\n10ml garlic, crushed
\n10ml ginger, grated
\n20ml seafood spices
\n250g fresh mushrooms
\n410g tomatoes<\/p>\n
\n15ml sweet soy sauce
\n30ml fresh basil, roughly chopped
\n30ml fresh parsley, roughly chopped
\n1kg fresh trout fish (deboned)
\n1kg frozen seafood mix<\/p>\n
\n250ml cream
\nThe secret method:<\/strong>
\nIn a size 3 potjie pot, heat oil and butter, then add the onions, garlic, ginger, seafood spices and cook for 3 – 5 minutes.<\/p>\n
\nThen serve with either white rice, or bread. Serves 6-8 people.<\/p>\n