Potjie, The Traditional South African Pot Stew
Potjiekos are a South African stew, traditionally, made in a three-legged cast iron pot. They date back to the time when the Afrikaans people started to migrate from the Cape Region. Known as �Voortrekkers�, they formed into convoys of wagons of family and friends. The convoy provided support, protection and a community as they ventured into potentially hostile and uncharted territories.Living off the Land.As the convoys were constantly on the move, food supplies were always scarce. Vegetables were virtually non-existent and whatever could be foraged off the land was used. Hunting became the best source of obtaining food. Antelope, Guinea fowl, Rabbits, Hares and Wart hogs would be used to provide food for the convoys. Consequently a �bush cuisine� evolved which had to be simple and easy to prepare with limited resources.Potjiekos fitted this description well. A stew would be made of the latest hunted animal and vegetables found. The stew could be stored in the pot and reheated at the end of each day on the fire. As the stew was eaten new meat and vegetables would be added and so the process would go. As a focal point the pot over the fire would bring the community together to share food and thoughts of the day just gone and the day ahead. The pot could also be used to make bread if the convoy had flour and salt.The meal was hardly a culinary delight but it was practical and hearty in difficult conditions.Potjie renaissance.Potjiekos of today would bare little resemblance to those of the early Voortrekkers in terms of ingredients. In fact,today, there are numerous books and recipes of various variations on the theme. There are vegetarian potjiekos, boutique potjiekos with specialised ingredients, alcoholic based potjiekos, curried potjiekos and the list goes on. There are potjie chefs who have secrets recipes and potjiekos competitions and cook offs. The truth is that anyone can make a potjie and that the ingredients are not that important if the food tastes good. Today potjiekos are a popular social occasion. A chance to meet up with friends, have a few beers and cook on an open fire in the outdoors. A typical Potjie Recipe6 pounds Oxtails cut 2 � inches thick pieces � 10 slices Bacon cut in 1 inch piecs� 1/2 cup Flour seasoned with salt and pepper� 1 litre Beef stock� 1 can tomatoes � 1Bay leaf� 6 Black Peppercorns� 1 Bouquet Garni� 6 large Leeks, chopped coarsely� 2 large Onions, chopped coarsely� 6 large Carrots, chopped coarsely� 20 Button mushrooms� 1 cup Red Wine� 1/2 cup Sherry� 1/2 cup Cream� 2 tablespoons Butter� 2 tablespoons Olive Oil� 2 tablespoons Crushed garlicPreparationDry oxtails with paper towel. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.Heat butter and olive oil and saute bacon pieces,OAKLEY メガネ
. Remove bacon and brown Oxtail in resulting fat, remove and drain.Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.Add the finely diced carrots, leeks, onions and saute until softenedAdd Oxtail, bacon, bouquet garni, bay leaf,オークリー サングラス 人気
, peppercorns, garlic, tomato sauce, red wine, sherry. Bring slowly to a boil and cook slowly for 3 - 4 hours. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly. Just prior to serving, add cream and stir in.If you want to thicken the sauce mix some cornstarch with the cream before adding.
Eat More Leafy Greens To Reduce Pms Symptoms
(NC)-Eating foods that are high in sugar and saturated fats, along with too much caffeine and alcohol can trigger premenstrual syndrome (PMS) in many women. PMS is controlled by the hormone estrogen - too much or too little causes moods to fluctuate, depression, anxiety, food cravings and bloating about a week before a period begins.To help keep estrogen levels balanced, avoid cravings for sweet and salty foods since they will magnify PMS symptoms, notes Sam Graci, nutritional researcher and author of the new book - The Food Connection: The Right Food at the Right Time. Stay away from dairy products and meats that are high in saturated fats, as well as caffeinated beverages, which raise the blood levels of estrogen and cause headaches, irritability and anxiety. To help reduce symptoms of PMS and balance estrogen levels, eat at least two to three servings of colourful fruit and a large leafy green salad, along with whole grains such as oatmeal or seven-grain cereal. These foods are high in fibre, which helps keep estrogen levels balanced. In addition, start each day with a nutritional supplement such as greens+™, a balanced formula of 23 vitamins, minerals, organic and nutrient-rich foods. One serving of greens+ is the equivalent of six organic salads. The nutritional supplement also packs plenty of natural soy ingredients, which contain phytoestrogens to keep estrogen levels balanced. In addition to fibre and soy, eat plenty of "good" fats - Omega-3 Essential Fatty Acids (EFA). Fish such as salmon or tuna are the best source of these EFAs, which are said to help reduce headaches, irritability and anxiety. For more information about greens+, call 1-877-500-7888, or visit the web site at www.greenspluscanada
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