Get fired up for winter because nothing beats the hearty feasts you can cook up with the humble potjie.
CHICKEN, CHORIZO AND ORZO
Drizzle with olive oil and fold in the chives, basil, lemon zest and juice, then season with salt and black pepper.
TIP Serve the chicken and chorizo potjie on a bed of orzo and drizzle with sauce.
FIERY CHEESE AND BURNT ONION SMASH BURGERS
These smash burgers make for the perfect party meal.
TIP Stack one patty on top of the other and place it onto a roll.
SPICY SPANISH CHORIZO MUSSEL POT
This seafood dinner is quick and easy to whip up.
TIP Season with salt and pepper and serve with toasted bread or rice and lemon wedges for squeezing.
TRINCHADO STEAK WITH CHARRED ONIONS
Place the sliced steak and charred onions into the pan and stir to coat with sauce.
TIP Serve straight from the pan and mop up with the rolls.
CHAI ROOIBOS COCONUT MILK TART
Top with toasted coconut the next day.
TIP Slice or enjoy straight out of the pan.
CHARRED STONE FRUIT BREAD-AND-BUTTER PUDDING
Your dinner guests will love this sweet treat.
TIP Serve with vanilla custard.
THIS IS AN EDITED EXTRACT FROM BEER COUNTRY’S POTS, PANS AND POTJIES BY GREG GILOWEY AND KARL TESSENDORF. PUBLISHED BY PENGUIN RANDOM HOUSE. PICTURES: LOUIS HEIMSTRA. PRICE: R320. PRICE CORRECT AT THE TIME OF GOING TO PRINT. SUBJECT TO CHANGE WITHOUT NOTICE.