Chef Gordon Wright takes diners beyond organic and veld-raised food to the slow tastes that tell a story of the Karoo terroir around Graaff-Reinet. Try his Game Bird Potjie with Oranges and Ginger.
- knob of unsalted butter
- 3 red onions, roughly chopped
- 8 cloves garlic, finely chopped
- 2 thumb-size pieces fresh ginger, finely chopped
- 2 Greywinged Francolins, cleaned and portioned
- 1 guinea fowl, cleaned and portioned
- salt and freshly ground pepper
- 4 oranges, halved
- zest from 1 orange
- 500ml chicken stock
- 1 handful fresh thyme
- 4 large carrots, cut into big chunks
- 1 handful broccoli florets (or any crisp seasonal veg)
- Melt the butter in a hot no. 3 (or bigger) potjie and sweat off the onions, garlic and ginger. Add the bird portions and brown, salting and peppering as necessary. Once browned, squeeze the juice of 3 of the oranges into the pot. Add the zest, chicken stock, thyme and carrots, and give it all a good stir. Place the remaining orange halves on top (flesh side down), close the lid and reduce the heat so that the pot never reaches more than a gentle simmer.
- Remember the golden rules with a potjie: once the lid is on, never lift it or stir the pot unless someone’s life depends on it; and a pot that boils, is a pot that spoils. Allow the pot to bubble very gently (not boil) for about 3 hours. You want to see one constant but faint little steam funnel escaping from the pot and hear a very gentle bubbling when you put your ear to the pot. That is all!
- Add the broccoli to the pot about 15 minutes before serving, and remove the orange halves, squeezing out the remaining juice as you do so. (Don’t be tempted to stir though!) Once ready, remove the pot from the heat and get ready to rumble. Serve over pearled wheat.
Wine suggestion: The Fledge & Co Klipspringer Chenin