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Ingredients
- 2 Pork fillets approx 700g each
- 20 Large seedless 'pruimedante' (prunes)
- 10 Smoked oysters
- 12 Baby onions
- 5 Celery sticks sliced
- 12 Baby potatoes peeled
- 20 ml butter
- 20 ml cooking oil
- 15 ml cake flour
- 250-300 ml beef stock
- 125 ml red wine
- Salt to taste
- 5 ml Black pepper
- 5 ml Maizena (cornflour)
- Freshly chopped parsley for garnish
Ingredients
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Instructions
- Cut a lengthwise groove in each fillet and open carefully Fill 10 of the 'pruimedante' with an oyster and arrange the filled 'pruimedante' in the groove of one of the fillets
- Cover with the other fillet and bind the two fillets tightly with a piece of string
- Heat the butter and oil and braai the meat until brown
- Sprinkle the cake flour over the fillets and brown for another 2 minutes
- Add the stock and the red wine and stir the sauce with a wooden spoon until smooth
- Season the meat with the salt and pepper and cover with the lid and allow the Potjie to simmer slowly for 1 hour
- Remove the string from the meat and cut in slices but keep the pieces against each other
- Pack the veggies around the meat in the pot, add the remaining 'pruimedante' and add a little of the stock, if necessary, and allow the Potjie to simmer until the veggies are done
- Thicken the sauce with the maizena (cornflour) (mixed in a little water) if needed
- Garnish with the parsley before serving
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