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This lovely Surf and Turf Potjie is best when served with a nice garden salad.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 500 g pork, cubed
  • 5 Chicken thighs, halved
  • 1 kg Kingklip fillets, cut into pieces
  • 400 g Frozen prawns
  • 500 g Mussells
  • 500 g Calamari
  • 500 g Crabsticks
  • 60 ml Cooking oil
  • 3 Red peppers, sliced
  • 1 Large onion, chopped
  • 1 L Boiling water
  • 5 ml Saffron
  • 4 Bay leaves
  • 2 Blocks chicken stock
  • 500 g Uncooked rice
  • 250 g Frozen peas
  • Salt and pepper to taste
  • Juice of 1 lemon
Method

  • Heat the oil in the Pot
  • Slightly brown the peppers, onion, pork and chicken
  • Cover with the lid and allow the Potjie to steam for 1 hour or until the meat is almost tender
  • Mix the saffron, bay leaves and chicken stock in the water and stand one side
  • Pack the seafood on top of the meat, then the rice and finally the peas
  • Flavour with salt and pepper
  • Pour the saffron water little by little as the rice cooks dry
  • Allow the Potjie to simmer slowly until the rice and peas are done and the fluid is virtually cooked away
  • Pour the lemon juice over just before serving and stir well
Serves 6


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