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