Recipes

Join Us In The Kitchen

OXTAIL POTJIE

Meet Alet, Sue-Ann and Lentswe at the KitchenCoZa House for a lekker mix of a South African favourite – potjie. Throw in a bit of charm, a lot of fun and join us for a hearty pot of culture. 

RECIPE

   

METHOD

STEP 1 – THE FIRE

• Prepare your fire – Make sure its not too hot.
• Have a small back up fire to transfer coals.

STEP 2 – BROWNING THE MEAT

• Place the potjie pot on the fire, and then add the oil. Dust the oxtail in flour and then add to the pot and brown the meat.
• Remove the meat from the pot and set aside.

STEP 3 – THE MAIN EVENT

• Add the leeks, celery, and carrots and sauté.
• Add the thyme, rosemary, garlic, stock cubes and stir into the vegetables while cooking.
• Season the meat with salt and pepper, and place them back into the potjie pot.
• Add your cloves, steak and chops seasoning, the red wine and 2 tins of tomatoes. Do not over stir this.
• Allow this to simmer away for 2 hours

STEP 4 – FINISHING TOUCHES

• Open the lid and add the potatoes, mielies and a little water if needed. Return the lid and cook for a further hour or until the potatoes are cooked through.
• By this stage the meat is tender and falling off the bone.
• Serve with rice, pap or some crusty home baked bread

INGREDIENTS

• Wood or PnP briquettes
• 75 ml PnP sunflower oil
• 100g PnP flour
• 4 kg oxtail, chopped into 4cm chunks (ask your butcher to do this)
• PnP sea salt and freshly ground black pepper
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 2 tsp PnP crushed garlic
• 3 PnP beef stock cubes
• 4 cloves
• 500 ml red wine
• 1 tbsp Steak and chop seasoning
• 2 x 400 g PnP tinned tomatoes
• 3 potatoes – Peeled and cubed
• 2 mielies, halved

What's in season?

    

Keen to cook and eat what's in season? Then this list is for you.

South Africa is a massive country with an amazing variety of climatic conditions and three divergent rainfall regions: summer rainfall in the north, winter rainfall in the southwest and year-round rainfall along the southern coastal belt.

This means we’re lucky to have a wide variety of fresh, seasonal produce. Here’s what you can expect during the course of a year.

JANUARY

Vegetables: Asparagus, baby corn, mange tout, lemon grass, green beans, carrots, baby marrows, brinjals, garlic, lettuce, mushrooms, onions, potatoes, radishes, spinach, squash, tomatoes, celery, peaches, radishes, spinach, cucumber, sweet potatoes, pumpkin, carrots

Fruits: Cherries, raspberries, loganberries, plums, bananas, litchis, mango, nectarines, pears, prickly pears, grapes, watermelons, melons, pineapples, pomegranates, figs, spanspek, granadilla, quinces

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, dill, bay leaves, rocket, chives, coriander

FEBRUARY

Vegetables: Asparagus, sweet potatoes, peaches, radishes, spinach, cabbage, cucumber, tomatoes, turnips, onions, potatoes, pumpkin, carrots

Fruits: Bananas plums, nectarines, pears, watermelons, pineapples, pomegranates, grapes, prickly pears, melons, peaches, apples, figs, spanspek, granadilla, all berries, quinces, coriander

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, dill, bay leaves, rocket

MARCH

Vegetables: Broad beans and butter beans, sweet peppers, peaches, radishes, spinach, cabbage, cucumber, tomatoes, turnips, leeks, onions, sweet potatoes, pumpkin, carrots, beetroot, potatoes, butternut

Fruits: Figs, pomegranates, quinces, plums, lemons, pears, grapes, pineapples, apples, spanspek

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, dill, bay leaves, rocket

APRIL

Vegetables: Jerusalem artichokes, pumpkin, leeks, cucumber, radishes, spinach, cabbage, cucumber, tomatoes, turnips, onions, sweet potatoes, broccoli, cauliflower, parsnips, beetroot, pumpkin, carrots, potatoes, butternut

Fruits: Apples, pears, lemons, pears, grapes, pineappless, avocados, quinces

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, bay leaves

MAY 

Vegetables: Kale, turnips, cabbage, radishes, spinach, cucumber, tomatoes, turnips, leeks, onions, sweet potatoes, Jerusalem artichokes, broccoli, cauliflower, parsnips, pumpkin, carrots, peas, beetroot, potatoes, butternut

Fruits: Cape gooseberry, pecan nuts, lemons, pineapples, appless, avocados, quinces

Herbs: Mint, fennel, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, bay leaves

JUNE

Vegetables: Radish, peas, radishes, spinach, chillies, cabbage, cucumber, turnips, leeks, onions, sweet potatoes, Jerusalem artichokes, broccoli, cauliflower, beetroot, parsnips, pumpkin, carrots, potatoes, butternut

Fruits: Grapefruit, naartjies, oranges, lemons, limes, bananas, lemons, pineapples, apples, granadillas, avocados

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, bay leaves

JULY

Vegetables: Celeriac, endive, kohlrabi, cabbage, cucumber, turnips, leeks, onions, sweet potatoes, broccoli, cauliflower, parsnips, pumpkin, carrots, beetroot, peas, potatoes, butternut, spring onion

Fruits: Kumquats, guavas, Cape gooseberry, kiwi, olives, bananas, lemons, pineapples, apples, granadillas, avocados

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, bay leaves, rocket, lime leaves, chives

AUGUST

Vegetables: Asparagus, watercress, avocados, radishes, cabbage, cucumber, turnips, leeks, onions, sweet potatoes, broccoli, cauliflower, parsnips, pumpkin, carrots, peas, spring onion, beetroot, potatoes, butternut, waterblommetjies

Fruits: Loquats, kumquat, guava, bananas, lemons, pineapples, kiwi, granadillas, avocados

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, bay leaves, rocket, lime leaves, chives

SEPTEMBER

Vegetables: Asparagus, rocket, watercress, artichokes, radishes, cabbage, cucumber, turnips, leeks, onions, broccoli, cauliflower, parsnips, beetroot, pumpkin, carrots, rhubarb, spring onion, potatoes

Fruits: Oranges, lemons, ruby grapefruit, bananas, pineapples, kiwis, avocados

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, bay leaves, rocket, lime leaves, chives, coriander

OCTOBER

Vegetables: Asparagus, waterblommetjies, globe artichoke, radishes, spinach, cabbage, cucumber, turnips, leeks, onions, sweet potatoes, broccoli, cauliflower, parsnips, beetroot, pumpkin, carrots, rhubarb, potatoes

Fruits: Strawberries, guava, paw paw, kiwi, bananas

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, dill, bay leaves, chives, coriander

NOVEMBER

Vegetables: Asparagus, aubergine, radishes, spinach, cucumber, onions, sweet potatoes, globe artichokes, cauliflower, pumpkin, carrots, potatoes

Fruits: Apricots, cherries, plums, melons, peaches, plums, pineapples, kiwi, spanspek, cherries

Herbs: Fennel, mint, sage, thyme, marjoram, oreganum, basil, rosemary, dill, bay leaves, coriander

DECEMBER

Vegetables: Asparagus, globe artichoke, patty pans, radishes, spinach, cucumber, onions, sweet potatoes, globe artichokes, pumpkin, carrots, potatoes

Fruits: Litchis, mango, peaches, raspberries, peaches, plums, bananas, nectarines, watermelons, pineapples, figs, spanspek, cherries

Herbs: Mint, parsley, sage, thyme, marjoram, oreganum, basil, rosemary, fennel, dill, bay leaves, tomatoes, coriander