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Comment by Kathryn Louw on April 15, 2010 at 11:00

Kathryn's Oxtail Potjie Recipe!

Hi there everybody,
Here is my Oxtail Potjie Recipe that we made last night on the Fireside Chat.
I hope you all enjoy making it and please let me know how it goes.

Ingredients:
(you would need to adjust accordingly the amount for however many people you are making this for)
Oxtail pieces, trimmed of excess fat
Flour for dusting Oxtail (cake flour or bread flour etc)
Onion, chopped finely
Garlic, chopped finely
Vegetables, chopped medium (this is to your taste - we put into our Potjie: Potatoes, Carrots, Beans)
Stock mixture: Beef Stock cube, Tomato Sauce (2 tbs), Fruit Chutney (2 tbs), Worcestershire Sauce (3tbs), Salt, Pepper, Mixed Herbs, Fresh Bay Leaves (2)
Gravy Powder / Thickening Agent / Cornflour (about 3 tsp) mixed with water
Olive Oil

Method:
Put the Olive Oil into the Cast Iron pot. Allow this to heat up.
Add the Onions and cook for 3 mins or so.
Add the garlic and cook till the onions are translucent.
Take the onion mixture out of the pot and set aside.

Dust the Oxtail in the flour and pat off excess.
Add a little more oil to the pot and put in the oxtail.
Only brown the meat, not cook and then take out of the pot.

Mix the Stock mixture together with boiling water. You need to add enough water to cover your oxtail in the pot.
Put back into the pot the onion mixture, oxtail and stir. Then add the stock mixture over this.
Stir together and make sure the mixture is only simmering and cover for about 3 hours.
Come back to check every half hour or so to stir and check the heat.

After 3 hours, put in the vegetables, check the stock level and add more water if necessary. Cover and leave again for another 40 minutes.
After 40 minutes come back and add the gravy powder/cornflour water mixture to the pot and stir in. Cover the pot and leave for 20 minutes.

Then your Oxtail pot should be ready.
Sometimes the pot doesnt take a whole 4 hours, this depends on the size of your oxtail pieces, so you when you check along the way you might have to shorten the time depending on how soft the pieces of meat are.

I hope you all enjoy it!!!!
Kath.

Comment by Bob and Robin Young on December 22, 2009 at 3:59

Now - I need some suggestions and maybe your favorite recipe. First one is for a Blue Cheese or Roquefort Dressing. The Blue Cheese that I have is as follows.
---------------------------
Blue Cheese Vinaigrette

Ingredients:
1 Garlic clove, cut in half
1/2 c Olive Oil
3 T White Wine Vinegar
1/3 c Blue Cheese, crumbled
Pinch of Salt
Pinch of White Pepper

Directions:1). Rub the garlic clove around the inside of a clean, wooden bowl, then discard the garlic.
2). Pour in the oil, vinegar, salt and pepper and blend thoroughly. Add the Blue Cheese and blend again.
3). Add a cut, washed and dried quantity of romaine or butter lettuce, toss and serve.
-----------------------------
The other dressing I would like to find is the Black Angus Caesar Salad Dressing. If you have any of these recipes that you would like to share, please add them to a comment here or E-Mail me at bob@rockinrs.com or look at the Boise Foodie Blog at http://boisefoodieguild.blogspot.com. Thanks for you help and Cheers!!

Comment by Breathofreshair on December 16, 2009 at 5:12

Eclair Torte
2 small Instant Vanilla puddings {May use fat free} just as good as regular pudding.
1 small Instant Chocolate pudding .{ May use fat free}
1 cup water
1/2 cup Butter
1 cup flour
4 1/2 milk
2 cups cool whip { May use fat free or light} just as good as regular.
1 envelope Dream whip, {comes in a box of 4.}
4 eggs
pinch of salt

Boil
1 cup Water
1/2 cup of butter

Once to a boil.
Add 1 cup of flour & salt
Beat over heat till dough leaves the pan.

Tranfer to a mixing bowl.
Add 1 egg at a time total of 4.
Beat on Med.High.

Preheat over to 400
Cookie sheet or solid pizza pan. Spoon dough into a circle ,then connect the dough to make a complete circle solid.
Bake for 45 minutes.

Filling.
2 sm instant vanilla pudding
3 cups of milk.
Whip on low till set 3 minutes.
Add 2 cups of Cool whip and mix well.

Once your dough is done & cool off.
Slice the dough in half so you have a top & bottom.
Fill bottom with Vanilla mix.

Topping..
1 small instant chocolate pudding
Add 1 1/2 cup of milk
Add 1 envelope of dream whip
Whip on high till set.
.
Put top crust on..
Spread your chocolate pudding on top.

ENJOY! Great for the holidays or just because!

Comment by Jennifer Baird on December 14, 2009 at 5:03

That's fine - enjoy.

Comment by Cathy G. (LA) on December 13, 2009 at 8:50

Jennifer, thanks for posting your Grandfather's Scottish shortbread recipe. It looks like a very tasty one! I hope it's okay if I share it with friends who really are shortbread fans! I'll give you the credit, if it's okay. ;-)

Comment by Jennifer Baird on December 13, 2009 at 8:38

I've been asked to post my Grandfather's Scottish shortbread recipe, so here goes.

1 cup butter
1/2 cup fine white sugar
2 cups all purpose flour

- cream butter & sugar, then cut in flour
- only do the last bit with your hands or the heat of your hands melts the butter
- roll out 1/4 inch thick and cut in rounds
- place on baking sheet covered with parchment paper
- can decorate at this point with coloured sugar or candied cherries
- bake at 325 F until you see a very slight hint of beige at the bottom edge
- let cool fully before lifting - paper is handy as you can slide the whole thing off a baking sheet (which is one with no sides)

when fully cool place in cookie tin - will keep nicely for several weeks

Comment by Bob and Robin Young on December 13, 2009 at 4:53

Well, if nothing else, the snow makes for a nice photographic tapestry. Snow has stopped for a while and the temperature is rising. It's up to 22 now. But that will be about it for a "high". So, guess we'll make dinner. And it really was a goooood one!

The Menu (L-R)
Braised Lamp Chops with Juniper Berry Reduction

Carrot Salad with Italian Truffle Oil Dressing

Steamed Tarragon Infused Cauliflower

Jansson's Temptation

2004 Bitner Vineyards Reserve Idaho Cabernet Sauvignon.


The recipe for the Jansson's Temptation (actually much like escalloped potatoes but with no cheese) can be found on the Boise Foodie Blog. And I like these much better than the traditional escalloped potatoes - better flavors! So that's what Robin and I do on a cold, snowy night. What do you do? Cheers!

Comment by Bob and Robin Young on November 27, 2009 at 5:52

Yes, it was a wonderful day starting at 10:00am when Chris - our Grandson - arrived to start making bread. He made the "Dilly Bread"; Sophia made the "Green Bean Casserole", Jerri, of "Jerri's Old Fashioned Pie Shop and Bakery" made the awesomely , sinful "Chocolate Truffle Pie"; Le Cafe de Paris surprised us yesterday with an "Apple Torte"; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day ...... and I did. We hope that everyone who reads this had a great day and I will think about you at "Black Friday". I will be checking my eyelids for holes! Cheers and Happy Holidays!

Make a Smilebox slideshow

Comment by Nancy Webb on October 24, 2009 at 19:12

this is so easy it is called Dumb Fudge from Paula Deen

1 bag chocolate ships
1 bag butterscotch or peanut butter chips
1teaspoon vanilla
1 14 oz can of sweetened condensed milk
melt chips add milk vanilla nuts or coconut or both if you like put in buttered dish chill sooooooo good and it is so easy just made some enjoy

Comment by Bob and Robin Young on September 26, 2009 at 23:17

Need some ideas for Oktoberfest that's is just about over? Try this menu!!

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.


German Leek and Potato Soup

Serves: 6
Ingredients:
1 cup chopped onion
1/2 cup butter
1 cup chopped leeks
8 potatoes, peeled and sliced
6 cups water
1/2 teaspoon fresh thyme
1 ham bone
1 cup heavy cream
salt and pepper to taste

Directions:
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.

Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.


-----------------------

And here is the Grand Daddy of them all -


Sauerbraten

Serves: 6
Ingredients:
4 pounds rump roast
salt and pepper to taste
1 cup red wine
1 cup red wine vinegar
2 cups water
2 cloves garlic, minced
3/4 cup sliced onion
2 bay leaves
10 black peppercorns
1/4 cup white sugar
5 whole cloves

Beef Prep:
1 cup all-purpose flour
2 tablespoons bacon grease

Gravy:
2 tablespoons all-purpose flour
2 tablespoons water
1 1/2 cups sour cream

Directions:
Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

Beef Prep - Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

Gravy - Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

What to Drink? - Zinfandel or a lager that is on the sweet side.


-----------------------


Black Forest Cake

Serves: 12
Ingredients:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

What to Drink? - Port or a good TBA (I'd take the TBA) or a good Riesling Ice Wine



1st Course - German Leek and Potato Soup
2nd Course - Sauerbraten
Dessert - Black Forest Cake

There's a whole dinner for your Sweetheart during Oktoberfest when you were at the Beer Hall! Cheers!!

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