http://www.extremepotjie.com Potjie recipes, chilli creations and bush adventures from Africa posterous.com ExtremePotjiehttp://feedburner.google.com Thu, 12 Jan 2012 22:51:00 -0800 http://www.extremepotjie.com/pork-and-mustard-bread-potjie http://www.extremepotjie.com/pork-and-mustard-bread-potjie <p> <p>Credit to PotjiejosWorld dot com (we'd put a link in but freakin' Posterous has some major bugs and cannot get the link and the word credit to work together - go figure). Visit them though, they're rad.</p> <div>This was one of the most unique potjie recipes we've ever come across. And we learned some valuable lessons. Like, don't try this with Eisbein. Fatty globular mess of crap that we had to haul out at the end. Pork rib or Pork neck = rocking. The flavour was incredible - and that mustard bread - genius! The lads and lasses at Potjiekos World really know what they're talking about. And they have pretty pictures of South African face painting all over the place. Ag, we like 'em.&nbsp;</div> <p /> <div>The recipe called for peas. We didn't try those because Potjie Master Danie Kotzee is a big pea wimp. But we reckon peas would be an awesome addition. We also upped on the lemon and tweaked some stuff about the bread.</div> <div><br /><strong>INGREDIENTS</strong></div> <div><em>4 rashers rindless bacon, cut into pieces<br />1 kg boneless thick rib of pork, cubed<br />2 medium onions, chopped<br />2 large carrots, sliced<br />2 stalks celery, chopped<br />350 ml beer<br />125 ml meat stock<br />1 bay leaf<br />5 ml salt<br />Freshly ground black pepper to taste<br />Rind from 3/4 of a lemon</em></div> <div><em>30 ml lemon juice<br />250 ml fresh or frozen peas<p /></em></div> <div><strong>MUSTARD BREAD</strong><br /><span style="font-style: normal;"><em>10 chunky slices of french loaf</em></span></div> <div><em>Butter<br />Full jar of prepared French mustard (Dijon, even Hot English works)<br /></em></div> <div><br /><strong>METHOD</strong><p /></div> <div><strong>1 &nbsp;</strong>Fry bacon in potjie until crisp.&nbsp;Add meat a few pieces at a time and brown.</div> <div><br /><strong>2 &nbsp;</strong>Add onion and saut&eacute; until transparent.&nbsp;Add carrots and celery and saut&eacute; lightly.<p /></div> <div><strong>3 &nbsp;</strong>Add beer, stock, bay leaf and seasoning.&nbsp;Cover with lid and simmer for 1.5 &ndash; 2 hours or until meat is tender.</div> <div><strong>4 &nbsp;</strong>Season with lemon rind and juice.&nbsp;Add peas and simmer a further 5 minutes.</div> <div><strong>5 &nbsp;</strong>Meanwhile, blend butter and mustard together and spread on bread.&nbsp;Place butter-side up on top of meat.&nbsp;Replace lid and simmer for another 10 minutes until the juices have soaked into the bread.</div> <div><strong>6. &nbsp;</strong>Do NOT stir</div> <div>Serves: 6.&nbsp;Cooking Time: 2.5 to 3 hours. WARNING: Mustard Bread will dazzle friends and woo ladies.</div> <p><div class='p_embed p_image_embed'> <img alt="Pork-mustard-bread-potjie" height="640" src="http://getfile8.posterous.com/getfile/files.posterous.com/extremepotjie/blFUeC7EqJlHdIw3wd6vH6AZUWczw3SGoZnyFJVw6dvejjNkcx9oU5zCiYzu/pork-mustard-bread-potjie.jpeg" width="448" /> </div> </p> </p> <p><a href="http://www.extremepotjie.com/pork-and-mustard-bread-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/pork-and-mustard-bread-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/CqqYM-uyI6toNDlgIIyerEUMmTE/0/da"><img src="http://feedads.g.doubleclick.net/~a/CqqYM-uyI6toNDlgIIyerEUMmTE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/CqqYM-uyI6toNDlgIIyerEUMmTE/1/da"><img src="http://feedads.g.doubleclick.net/~a/CqqYM-uyI6toNDlgIIyerEUMmTE/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Thu, 12 Jan 2012 22:44:00 -0800 http://www.extremepotjie.com/yet-another-lamp-potjie http://www.extremepotjie.com/yet-another-lamp-potjie <p> <div>There are so many lamb potjie recipes. Seriously. But this one is nice. And pretty easy. And has some interesting stuff in it (lemon, soya, mushroom soup). Can't remember where we found it. We reckon the secret is in the mushroom soup/gravy powder.</div> <p /> <p /> <div><strong>INGREDIENTS:</strong></div> <p><em>1 kg leg of lamb, cut into 3 cm cubes<br />1 tablespoon butter<br />3 medium onions, sliced<br />10 baby potatoes<br />10 whole baby carrots, peeled<br />8 whole baby marrows<br />250 ml meat stock<br />1.5 tsp salt<br />1 tsp celery salt<br />2 tbls worcestershire sauce<br />2 tsp soya sauce<br />2 tsp lemon juice<br />1 tsp dried thyme (and/or rosemary)<br />1 tbls brown gravy powder<br />1 tbls mushroom soup powder<br />Garlic</em><p /><br /><strong>METHOD</strong><br /><strong>1 &nbsp;</strong>Heat the butter in the pot with some garlic. Fry that shit up!</p> <div><br /><strong>2 &nbsp;</strong>Stir fry the onions until tender</div> <div><br /><strong>3 &nbsp;</strong>Move the onions to one side and place the meat next to the onions.&nbsp;Using a large spoon place the onions on top of the meat.&nbsp;Cover and simmer for about 30 minutes until the meat renders its own juice</div> <div><br /><strong>4 &nbsp;</strong>Place the potatoes on top of the meat without letting them touch the side of the pot</div> <div><br /><strong>5 &nbsp;</strong>Layer carrots and then the courgettes around and on top of the potatoes</div> <div><br /><strong>6 &nbsp;</strong>Mix 125 ml of the stock with the salt, celery salt, worcestershire sauce, soya sauce, lemon juice and thyme (or rosemary) and add to the potjie</div> <div><br /><strong>7 &nbsp;</strong>Cover and simmer for about 90 minutes</div> <div><br /><strong>8 &nbsp;</strong>Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot</div> <div><br /><strong>9 &nbsp;</strong>Another hour on consistent heat, at least! <p /> <div><br />Serves 4-6 people</div> </div> </p> <p><a href="http://www.extremepotjie.com/yet-another-lamp-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/yet-another-lamp-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/eyPZUNVwwR9uFgKdPSIUIvGG_Ww/0/da"><img src="http://feedads.g.doubleclick.net/~a/eyPZUNVwwR9uFgKdPSIUIvGG_Ww/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/eyPZUNVwwR9uFgKdPSIUIvGG_Ww/1/da"><img src="http://feedads.g.doubleclick.net/~a/eyPZUNVwwR9uFgKdPSIUIvGG_Ww/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Fri, 06 Jan 2012 04:07:00 -0800 http://www.extremepotjie.com/pork-prune-and-oyster-potjie http://www.extremepotjie.com/pork-prune-and-oyster-potjie <p> <p>First of all, recipe credit to <strong>PotjieKosKing</strong>. We didn't change it much, just increased some volumes and added one or two things in, removed one or two things. OK, so we changed it a bit. But the essence remains and credit goes where credit is due.&nbsp;</p> <div>Now. Listen. You're going to feel a little odd about the oysters. Go with it. They add this weird but awesome saltiness to the potjie. The recipe looks pretty complicated, but asides from about 35 min prep - it's actually one of the easier ones.</div> <p><br /><strong>Ingredients:</strong><p /></p> <div><em>2 kg of pork fillet, preferably in 4 or 6 big chunks&nbsp;<br />Packet of prunes, depipped&nbsp;<br />Tin of smoked oysters<br />16 Baby onions<br />8 Celery sticks, chopped up<br />16 Baby potatoes</em></div> <div><em>12-16 baby marrows, chopped up chunky<br />3 tablespoons Butter<br />50ml Cooking oil<br />15ml Cake flour<br />450ml Beef stock<br />450ml Red wine<br />Salt to taste<br />5ml Black pepper<br />16 dumplings (buy bread dough, make snooker sized balls with flour to stop 'em sticking)<br />Cous Cous</em></div> <p><p /></p> <div><strong>Method:&nbsp;</strong><p /></div> <div><strong>1 &nbsp;</strong>Butterfly the pork fillet. Stuff the oysters inside the prunes. Stuff the prunes inside the fillet. Stuff the stuffed fillet inside another fillet (think about it!). Wrap string around it nice and toight.&nbsp;</div> <p /> <div><strong>2 &nbsp;</strong>Oil and butter in the pot over a nice consistent heat. Brown the stuffed fillet. Take it out. Dust it in flour. Put it back in, brown again for about 2 minutes.</div> <p /> <div><strong>3 &nbsp;</strong>Add the stock and red wine.&nbsp;Pour some salt and pepper on the top of the meat. Let that bubble for 2 hours. Listen for the gurgle, keep the heat consistent.</div> <p /> <div><strong>4 &nbsp;</strong>Add all the veg. Add the dumplings on top of the veg. Let is bubble for another 2 hours.</div> <p /> <div><strong>5 &nbsp;</strong>Make the cous cous.</div> <p /> <div><strong>6 &nbsp;</strong>Here's how we served it up. Potjie pot in the middle of the table. Everyone dishes up some cous cous, veg, dumplings and sauce. By that time you'll be nearer the bottom of the pot where you can retrieve the pork bundles with some braai tongs. Remove the string and carve them like a roast and let everyone add that to their plate. Warning, the meat will be so soft that it's going to feel a little like shredded pork. No matter - tastier that way!&nbsp;</div> <p /> <p /> <div>Holy dumplings, Batman! That is one of the most unique and interesting potjie tastes I've ever had. Impress your friends and family. Woo your lady/ladies.&nbsp;It'll serve 8 easily. Let us know how it goes!</div> <p /> <p><div class='p_embed p_image_embed'> <a href="http://getfile7.posterous.com/getfile/files.posterous.com/extremepotjie/Z11t7lB3sp4pu4IDjITW3Y1NLitswrTizavfRDGL39eDH8C835JfCrFIqSiE/IMG_4030.jpeg"><img alt="Img_4030" height="374" src="http://getfile8.posterous.com/getfile/files.posterous.com/extremepotjie/DC6UOKFxAwWB84OwVYMCJEilz7LGkzVTto2MzakG2ISrayBfqijEes3B1kxt/IMG_4030.jpeg.scaled.500.jpg" width="500" /></a> <img alt="Img_4031" height="640" src="http://getfile3.posterous.com/getfile/files.posterous.com/extremepotjie/TVwADcP5OPi6wzSI9fF8SCEzvTpQIiFCZYOfIp8WJtdapisUHEaHdqvCExRp/IMG_4031.jpeg" width="479" /> <a href="http://getfile8.posterous.com/getfile/files.posterous.com/extremepotjie/TqzjPxltYLs68roWZs1AwTPF8aBeU0zlcLwVJljgiVdOrEhAziyrogsS9rqZ/IMG_4032.jpeg"><img alt="Img_4032" height="374" src="http://getfile9.posterous.com/getfile/files.posterous.com/extremepotjie/KULOOfxP4VcsbM8C005QVKKC2sTt5b6JNG29AsU1a71dHbGQ27d43Mq7vLYM/IMG_4032.jpeg.scaled.500.jpg" width="500" /></a> <a href="http://getfile4.posterous.com/getfile/files.posterous.com/extremepotjie/USL3EtffIMUqHfg89AMWiisM3gAwd9ocCLJ73q3JIvH17AOcJ9B2Hf0YUzgN/IMG_4033.jpeg"><img alt="Img_4033" height="374" src="http://getfile5.posterous.com/getfile/files.posterous.com/extremepotjie/l2RGNEJDgHgTMBQEWdwph9z2983jrTRxPSpx3ziw5G8HysBJ7Rv1Lf6pgXSc/IMG_4033.jpeg.scaled.500.jpg" width="500" /></a> <img alt="Img_4034" height="640" src="http://getfile0.posterous.com/getfile/files.posterous.com/extremepotjie/DwOv0JjucPeaO4G913fwil4IhxTTAquuDoHMmP2UJWaQwRuFr5jcIlRoFIFS/IMG_4034.jpeg" width="479" /> <a href="http://getfile6.posterous.com/getfile/files.posterous.com/extremepotjie/TOu6zz9wAboJNOCNjO0Pjc6bqJz8iFBeOnuHAdqkxQIjH8OL1IM79iw7jQyC/IMG_4037.jpeg"><img alt="Img_4037" height="374" src="http://getfile7.posterous.com/getfile/files.posterous.com/extremepotjie/owhyp5EbzYz7sduU3Ckx3EBbCLp5X4fbycyOqcAQ6HbhDKijN9wBUK8bq98X/IMG_4037.jpeg.scaled.500.jpg" width="500" /></a> <div class='p_see_full_gallery'><a href="http://www.extremepotjie.com/pork-prune-and-oyster-potjie">See the full gallery on Posterous</a></div> </div> </p> <p>&nbsp;</p> </p> <p><a href="http://www.extremepotjie.com/pork-prune-and-oyster-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/pork-prune-and-oyster-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/PP5HVks2b78etnnktBPXFY8kgxw/0/da"><img src="http://feedads.g.doubleclick.net/~a/PP5HVks2b78etnnktBPXFY8kgxw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/PP5HVks2b78etnnktBPXFY8kgxw/1/da"><img src="http://feedads.g.doubleclick.net/~a/PP5HVks2b78etnnktBPXFY8kgxw/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Thu, 15 Dec 2011 05:56:00 -0800 http://www.extremepotjie.com/beef-and-guinness-potjie http://www.extremepotjie.com/beef-and-guinness-potjie <p> <div>Always wanted to try this one. The pub pie version always goes down like Mother's pants on Father's Day. Adapted from the Irish stew:&nbsp;<a href="http://simplyrecipes.com/recipes/irish_beef_stew/">http://simplyrecipes.com/recipes/irish_beef_stew/</a></div> <div> <h3 style=""><span style="font-family: Helvetica;"><span style="font-size: 17px;"><br />INGREDIENTS</span></span></h3> <h3 style=""><span style="font-family: Helvetica; font-weight: normal; font-size: small;">1/4 cup olive oil</span></h3> <div><span style="font-family: Helvetica; font-weight: normal; font-size: small;">1 kg beef goulash</span></div> <div><span>2 tablespoons crushed garlic</span></div> <div><span>1 cup beef stock in hot water</span></div> <div><span>1 440 ml can of Guinness beer</span></div> <div><span>1 cup of red wine (plonk preferable)</span></div> <div><span>2 tablespoons tomato paste</span></div> <div><span>2 tablespoon sugar</span></div> <div><span>1 tablespoon dried thyme</span></div> <div><span>2 tablespoon Worcestershire sauce</span></div> <div><span>4 bay leaves</span></div> <div><span>3 tablespoons butter</span></div> <div><span>6 potatoes, peeled, cut into 1/2-inch pieces</span></div> <div><span>2 large onion, chopped</span></div> <div><span>6 peeled carrots, chopped</span></div> <div><span>Salt and Pepper</span></div> <div><span>2 tablespoons chopped fresh parsley</span></div> <p /> </div> <div> <h3 style=""><span style="font-family: Helvetica;"><span style="font-size: 17px;">METHOD</span></span></h3> <p style="margin-bottom: 0px; margin-top: 8px; margin-right: 0px; margin-left: 0px;"><strong>1</strong>&nbsp;Heat olive oil in Potjie. Lightly salt and pepper the beef pieces. Brown the beef. Should take about 5 minutes. Add garlic and saut&eacute; 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, parsley and bay leaves. Stir (yeah, we know... But its based on a stew so suspend the no-stir rule this time). Leave on the Potjie for an hour. Keep the heat as consistent as possible.</p> <p style="margin-bottom: 0px; margin-top: 8px; margin-right: 0px; margin-left: 0px;"><strong>2</strong>&nbsp;Stir fry the carrots and onions separately in the butter. Stir frying carrots is whack, but hey, they get buttery.</p> <p style="margin-bottom: 0px; margin-top: 8px; margin-right: 0px; margin-left: 0px;"><strong>3</strong>&nbsp;Add carrots, onions and potatoes to Potjie once its been going for an hour.&nbsp;</p> <p style="margin-bottom: 0px; margin-top: 8px; margin-right: 0px; margin-left: 0px;"><strong>4</strong>&nbsp;Leave the potjie on for another 3 hours at consistent heat (listen for the constant gurgle). If you want to get super sneaky (and super tasty), 1 hr 45 min before the 4 hours are up, put a bunch of dumplings on top of the brew (dumplings are just bread dough rolled into compact balls the size of a snooker ball). We used 10 - awesomesauce. Put the lid back in. Dumplings will soak up the beefy goodness and cook inside. Oh mommy!</p> <p style="margin-bottom: 0px; margin-top: 8px; margin-right: 0px; margin-left: 0px;"><br />Potjie that shit up for another 2 hours or so. Serve with another Guiness. Chili on the side. Or some better red wine. Hells yeah.</p> <p style="margin-bottom: 0px; margin-top: 8px; margin-right: 0px; margin-left: 0px;">&nbsp;</p> <p style="margin-bottom: 0px; margin-top: 8px; margin-right: 0px; margin-left: 0px;"><div class='p_embed p_image_embed'> <a href="http://getfile4.posterous.com/getfile/files.posterous.com/extremepotjie/55zw4OY3NIspE5KHmPZMMxVvyBXO4ZiVruCsAcrn1MC7e6MJY3x8XkJd8v8j/photo.jpg"><img alt="Photo" height="375" src="http://getfile5.posterous.com/getfile/files.posterous.com/extremepotjie/pKo9aurrQ0HKLm3hcovjwSMqCMZPLhi41otWd40p4cPE9HbemRmyikFc2OxV/photo.jpg.scaled.500.jpg" width="500" /></a> </div> </p> </div> </p> <p><a href="http://www.extremepotjie.com/beef-and-guinness-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/beef-and-guinness-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/xym_v6l_7JwYjKKyvK82kHiFsfc/0/da"><img src="http://feedads.g.doubleclick.net/~a/xym_v6l_7JwYjKKyvK82kHiFsfc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/xym_v6l_7JwYjKKyvK82kHiFsfc/1/da"><img src="http://feedads.g.doubleclick.net/~a/xym_v6l_7JwYjKKyvK82kHiFsfc/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Tue, 30 Aug 2011 01:44:59 -0700 http://www.extremepotjie.com/potjie-tips-from-food-network-national-potjie http://www.extremepotjie.com/potjie-tips-from-food-network-national-potjie <p> <div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;">Great day as 6 teams battled it out for the title of National Potjie Champions. Extreme Potjie was there to sample and hob nob with media a potjie people. Instead of doing a journo style report, we gave each of the teams the opportunity to share their best potjie tip with our readers. So here we go, gentle readers, tips from the Masters!</div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;">Congrats to The Potjie Clubbers, by the way - who won the "national" event. Springbok and Drunken Fruit, inspired by MasterChef Australia Season 2. Genius.</div><p /><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><b>Potjie Tips</b></div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><i>"Always use freshly made stock!" - Lindsey Alexander. Team Potjie Clubbers.</i></div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><i>"Heat management is the most important thing. Don't let the pot bubble, let it simmer." - Ian Terbrugge. Team 4 Wheels.&nbsp;</i></div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><i>"It's not a stew, it's a Potjie!" - Nick Harper. Team Potjieliceous.</i></div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><i>"Thickening agent is critical! Try marrow bone, not just the stock standard biltong powder" - Nick Harper. Team Potjieliceous.</i></div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><i>"Don't stir too much!" - Warren Green. Team Hats &amp; Ho's.</i></div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><i>"Scratch where it's not itchy &amp; always use fresh ingredients!" - Rich Flack. Team Bubbles.</i></div><p /><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px;"><i>"Put your heart in it, make it romantic!" - Anonymous. Team Shabeen.</i></div><p /><p /></div><p><div class='p_embed p_image_embed'> <img alt="Img_3449" height="480" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/WoZtAXeDYkXAqQjnc8pzVpWINroY5e5EtFxgC6Vh7EoKLJ9hoa8rECLUSCbU/IMG_3449.jpg" width="480" /> <img alt="Img_3451" height="480" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/xzLSZEiKUInGF0TpJAdzHUIheEZ18sv46GQY2Ozb4FeuIA5JAdciD7vuYVqO/IMG_3451.jpg" width="480" /> <img alt="Img_3454" height="359" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/NN3vhi8QkJCFdWxQKwsoee3IJYHrxJlXyMGsvi55252Bgtrfq9pJbgqEUANu/IMG_3454.jpg" width="480" /> <img alt="Img_3453" height="359" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/oy9RwDDswAIs8BnXIgZXpVEmE02c1AJFrB9iicyjv6nMyXd3hw3mLXMZipG5/IMG_3453.jpg" width="480" /> <img alt="Img_3455" height="359" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/F2pu37LEtryD68ZxRmhmPrEc0sb7T8O3KkovXokQHqDO43xAHCaUDircXGJ8/IMG_3455.jpg" width="480" /> <img alt="Img_3456" height="359" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/z5JhXx4OWFgkhYwDEJASJKP0BGINXmT3C8yb8Lv3sUbDNfUF1eEEyeMDvtGC/IMG_3456.jpg" width="480" /> <img alt="Img_3457" height="359" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/tSPONsfFBe8zoEHpb8AnSZ0qqgmInMv3tgaeVZVNCAKwddhHYmwEQvfqJvXE/IMG_3457.jpg" width="480" /> <img alt="Img_3458" height="359" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/ixqSkcL0E2Zki7IGMEydqJJ1gZGQdcxjFrnHeC7YA0btNysjIdK6JpAJe2nY/IMG_3458.jpg" width="480" /> <img alt="Img_3460" height="359" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/bTMyQgBxr2Ua8kIKhyrV5Fa24wxWx0R9YW0idrJOzxFW9M3MrNIcq1xCyABO/IMG_3460.jpg" width="480" /> <img alt="Img_3463" height="480" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/CA9iOCr2dpWZtWL7Tk5zCeA0sBSW1X3XpSVHBAsfSKtvkG4cIPF9zAJiHKgQ/IMG_3463.jpg" width="480" /> <img alt="Img_3465" height="480" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/CUhttHLRZaqy35su5F0ai4EMCNEWVmuziW9WozhLM8rn8zTLPvrljjtbDsiP/IMG_3465.jpg" width="480" /> <img alt="Img_3467" height="480" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/AqwXJoifLA1JT3gtI3cq2LHDbAey3JflrU1J3hye5NcdPx5ETqFHGKaZD3SY/IMG_3467.jpg" width="480" /> <div class='p_see_full_gallery'><a href="http://www.extremepotjie.com/potjie-tips-from-food-network-national-potjie">See the full gallery on Posterous</a></div> </div> </p> </p> <p><a href="http://www.extremepotjie.com/potjie-tips-from-food-network-national-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/potjie-tips-from-food-network-national-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/Jc9D3NTNYDduzLyDWkqK623fHfs/0/da"><img src="http://feedads.g.doubleclick.net/~a/Jc9D3NTNYDduzLyDWkqK623fHfs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Jc9D3NTNYDduzLyDWkqK623fHfs/1/da"><img src="http://feedads.g.doubleclick.net/~a/Jc9D3NTNYDduzLyDWkqK623fHfs/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Tue, 23 Aug 2011 00:43:13 -0700 http://www.extremepotjie.com/food-networks-national-potjie-day-at-sun-city http://www.extremepotjie.com/food-networks-national-potjie-day-at-sun-city <p> <div>If you're not doing anything, make sure you pop round to Sun City this weekend to enjoy National Potjie Day (or at least Food Network's version of it!).</div><p /><div>Here are the deets:</div><p /><p /><div style="text-align: center;"><div class='p_embed p_image_embed'> <img alt="Potjie" height="266" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/BRlG18lq3Y3hxnpZXIsEY7FxwT1wdjHB4nZgnHkvZOX7VVFAjZVVWdkRtVnY/potjie.jpg" width="300" /> </div> </div><p /><p /><div><i>Food Network, the 24/7 food entertainment channel on DStv, recently announced that it will promote and host an annual National Potjie Day to celebrate the age old tradition that today has become part of South Africa’s national culture.</i></div><p /><div><i>The first National Potjie Day will be held on Saturday, 27 August 2011 at Sun City and Food Network is calling on all South Africans to dust off their potjies and join thousands of like-minded foodies to showcase their best potjie recipes on the new holiday.</i></div><p /><div><i>A Food Network National Potjie Challenge will be staged at Sun City Cabanas on 27 August with six teams competing for a gold, silver and bronze potjie trophy.</i></div><p /><div><i>Jenny Morris, one of South Africa’s most well-known and respected chefs will be MC at the event. Food Network yesterday (Wednesday, 10 August) announced that the channel has signed Jenny to help develop and host Food Network’s first SA commissioned show in the country.</i></div><p /><div><i>The six competing teams at the National Potjie Day Challenge are the winners of a Potjie Competition that was held on Saturday, 22 July in Fourways, Johannesburg. More than R176 000 was raised for charity with 70 teams competing for a Potjie Trophy. The winning teams that will compete at Sun City are:</i></div><p /><div><i><b>Team 1: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Bubbles Bubbles Groils the Grubbles</b></i></div><div><i><b>Team 2: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;4 Wheels</b></i></div><div><i><b>Team 3: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;The Shabeen Team</b></i></div><div><i><b>Team 4: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;The Potjie Clubbers</b></i></div><div><i><b>Team 5: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Potjieliceous</b></i></div><div><i><b>Team 6: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Hats and Ho’s</b></i></div><p /><div><i>Three chefs from Sun City will be the judges at the Food Network Challenge at Sun City on 27 August. The chefs are Nicholas Froneman – Executive Chef The Palace, Phineas Lepuru – Executive Chef Sun City Hotel and Andrew Robertson – Executive Chef Cabanas.</i></div><p /><div><i>Potjie lovers throughout South Africa are encouraged to organise and host their own competitions on National Potjie Day and to post images or video footage of these events to <a href="http://www.facebook.com/FoodNetworkSouthAfrica">www.facebook.com/FoodNetworkSouthAfrica</a>.</i></div><p /><div><i>Nick Thorogood, Managing Director of Food Network EMEA (Europe, Middle East &amp; Africa) says, “It’s fantastic to have Jenny as our MC and other well-regarded judges on board to help us celebrate this delicious food on National Potjie Day. &nbsp;We’re really excited about establishing an event that truly represents South African food and culture.”&nbsp;</i></div><p /><div><i>The tri-pod pot or “potjie”, is a typical African cooking utensil, dating back to the early 1800´s. It retained its popularity and today is found in almost every South African household.</i></div><p /><div><i><b>For more information on National Potjie Day, visit <a href="http://www.foodnetworktv.com/article/potjie-day.html">http://www.foodnetworktv.com/article/potjie-day.html</a></b></i></div> </p> <p><a href="http://www.extremepotjie.com/food-networks-national-potjie-day-at-sun-city">Permalink</a> | <a href="http://www.extremepotjie.com/food-networks-national-potjie-day-at-sun-city#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/2JQGZvTGJxGgHJ9lpa27WH_hbe0/0/da"><img src="http://feedads.g.doubleclick.net/~a/2JQGZvTGJxGgHJ9lpa27WH_hbe0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/2JQGZvTGJxGgHJ9lpa27WH_hbe0/1/da"><img src="http://feedads.g.doubleclick.net/~a/2JQGZvTGJxGgHJ9lpa27WH_hbe0/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Fri, 19 Aug 2011 06:55:00 -0700 http://www.extremepotjie.com/super-simple-super-saver-oxtail-potjie http://www.extremepotjie.com/super-simple-super-saver-oxtail-potjie <p> <p>It's the potjie of potjies - the oxtail. The one everyone hauls out when they're trying to impress. So how about impressing them by drinking more red wine / beer (choose your poison) because this is so bloody simple to get on the go. The OB's adds a nice little twist... Credit for this one goes to <strong>Potjie Master Colin Ogden</strong> (<em>who believes in stirring his potjies, sies, but this tasted nice, so he'll get away with it, once</em>).</p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/temp-2011-08-19/nByrFvnhGdwypeaxcrsabnHktsBzyfDshDlbtdykFFoqizfdbDBCxqBolluz/oxtail-potjie-steam.JPG.scaled1000.jpg"><img alt="Oxtail-potjie-steam" height="373" src="http://posterous.com/getfile/files.posterous.com/temp-2011-08-19/nByrFvnhGdwypeaxcrsabnHktsBzyfDshDlbtdykFFoqizfdbDBCxqBolluz/oxtail-potjie-steam.JPG.scaled500.jpg" width="500" /></a> </div> </p> <blockquote class="posterous_medium_quote"> <p><strong>Oxtail Potjie Recipe</strong></p> <p>1 whole ox tail (+- 1.5kg)<br />Couple 'o Onions<br />Tin of whole peeled tomatoes<br />200ml Old Brown Sherry<br />Potatoes<br />Carrots<br />Red Pepper<br />Garlic&nbsp;</p> <p><em>Brown the onions with the oxtail. Fry 'em up good over a hot fire &amp; hot pot. Add the tomatoes and sherry. Leave for 2 hours. Add potatoes, carrots and red pepper (sliced). STIR (sies!). Cook for another 2 hours minimum, preferably another 3. 4-5 hours total cook time.</em></p> <p><em>Nosh.</em></p> </blockquote> </p> <p><a href="http://www.extremepotjie.com/super-simple-super-saver-oxtail-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/super-simple-super-saver-oxtail-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/wy1eke54uItS9-1lH2p1r1OrG_U/0/da"><img src="http://feedads.g.doubleclick.net/~a/wy1eke54uItS9-1lH2p1r1OrG_U/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/wy1eke54uItS9-1lH2p1r1OrG_U/1/da"><img src="http://feedads.g.doubleclick.net/~a/wy1eke54uItS9-1lH2p1r1OrG_U/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Sun, 14 Aug 2011 07:45:00 -0700 http://www.extremepotjie.com/chicken-and-brown-onion-potjie http://www.extremepotjie.com/chicken-and-brown-onion-potjie <p> <p>The only thing extreme about this is the amount of tequila shots you have on the side. But. It's all about that brown onion taste. HOO RAH!</p> <p>&nbsp;</p> <blockquote class="posterous_medium_quote"> <p><strong>Chicken and Brown Onion Potjie Recipe</strong></p> <p>Chicken Pieces <br />1 Packet Brown Onion Soup <br />Patty Pans <br />Baby Marrows <br />Potatoes <br />Chardonnay <br />Cream <p /> <em>Open lid. Duh. Fry up the chicken in some oil. Mix brown onion soup in 200ml hit water. Add to Potjie. Chuck in the veg, potatoes and add a swig of Chardonnay (you first, then the pot).&nbsp;<p /> Wait 90 minutes. Add cream and some salt and pepper to taste. Serve over rice or noodles with a spicy red wine. Say thanks.</em></p> </blockquote> <p><em><br /></em></p> <p><div class='p_embed p_image_embed'> <a href="http://getfile8.posterous.com/getfile/files.posterous.com/extremepotjie/no6Rmle436q3Q19ptMIOAZ7O5OPJD5LaAe8O5dh2Ct07l2VVGm1NPClh1J22/photo.jpg.scaled.1000.jpg"><img alt="Photo" height="373" src="http://getfile5.posterous.com/getfile/files.posterous.com/extremepotjie/rmTViPRMLiczVmpZeX8EvxT9ecmcUMmJTpABrVh9OPc1xN9wLcs6GjVqz6C2/photo.jpg.scaled.500.jpg" width="500" /></a> </div> </p> </p> <p><a href="http://www.extremepotjie.com/chicken-and-brown-onion-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/chicken-and-brown-onion-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/eWoi_5_085EemPfzHmKy9fZRZjA/0/da"><img src="http://feedads.g.doubleclick.net/~a/eWoi_5_085EemPfzHmKy9fZRZjA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/eWoi_5_085EemPfzHmKy9fZRZjA/1/da"><img src="http://feedads.g.doubleclick.net/~a/eWoi_5_085EemPfzHmKy9fZRZjA/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Fri, 01 Jul 2011 05:42:00 -0700 http://www.extremepotjie.com/chicken-and-greek-yoghurt-potjie http://www.extremepotjie.com/chicken-and-greek-yoghurt-potjie <p> <p>I got together with closet <strong>Potjie Master Claire Taylor</strong> the other day. She's closely linked with Ou Pel "Danie Kotzee". Some say she's the talent behind his potjie skills. Others say her fiery temperament has kept him out in the cold, preparing the perfect potjie on many a chilly night, sharpening his skills into the Potjie Master he is now. I'm not sure.&nbsp;</p> <div>Anyhoo, I digress. Over a couple of bottles of wine, Claire thought we should attempt a wicked difficult culinary masterpiece of a potjie. And we almost, almost pulled it off! If anything, a wine related misunderstanding caused us to add a bit too much wine to the potjie. Ag. Shit happens.</div> <p /> <div>Still - this one will blow you away. Really delicate flavours and not too tricky.</div> <div> <p /> <blockquote> <div><strong>Chicken and Yoghurt Potjie Recipe</strong></div> <p /> <div><br /><strong>** Potjie</strong></div> <div>500ml Greek Yoghurt</div> <div>2kg Chicken pieces<br />2 Green peppers, cut length-wise<br /> 300g Carrots, peeled and sliced<br />6 Large potatoes, peeled and quartered<br />100g Dried apricots<br />200g Green beans, cut into pieces<br />150g Mushrooms, sliced<br />Salt to taste<br />1 Packet of mushroom soup</div> <p /> <div><br /><strong>** Marinade</strong><br /> 500ml Dry white wine<br />10ml Dried thyme<br />10ml Grated lemon peel<br />1 Large onion, finely chopped<br />5ml Ground black pepper<br />3 Bay leaves<br />5ml Dried 'dragon'<p /></div> <div><br /><em>Mix all the ingredients of the marinade, pour over the chicken and&nbsp;allow to marinade for 6 to 8 hours (<strong>jaaaa, we didn't quite do it for 6 hours, but an hour at least</strong>).&nbsp;Heat the potie until very warm and braai the chicken, a few pieces at a&nbsp;time, along with the green pepper until golden brown.&nbsp;Layer the carrots, potatoes, apricots, beans and mushrooms above the&nbsp;meat.&nbsp;Sprinkle the salt over and pour in the marinade (<strong>at which point we cocked something up and added another 500ml of wine - don't do that!</strong>).&nbsp;Cover with the lid and allow the pot to simmer for approximately 2&nbsp;hours.&nbsp;If, after this, there is still too much liquid in the pot, mix the soup&nbsp;powder in the sauce and allow the Potjie to simmer for a further 15 minutes (<strong>doh, didn't do this</strong>).</em></div> </blockquote> </div> </p> <p><a href="http://www.extremepotjie.com/chicken-and-greek-yoghurt-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/chicken-and-greek-yoghurt-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/MZ0Tz7L_kd2f5BRbTVB_TBYZ004/0/da"><img src="http://feedads.g.doubleclick.net/~a/MZ0Tz7L_kd2f5BRbTVB_TBYZ004/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/MZ0Tz7L_kd2f5BRbTVB_TBYZ004/1/da"><img src="http://feedads.g.doubleclick.net/~a/MZ0Tz7L_kd2f5BRbTVB_TBYZ004/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Fri, 10 Jun 2011 08:09:48 -0700 http://www.extremepotjie.com/the-art-of-extreme-potjie-with-rob-armstrong http://www.extremepotjie.com/the-art-of-extreme-potjie-with-rob-armstrong <p> <div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/extremepotjie/UQrUqkUGFwy5MN3n1AHyaiMuVMJoOxqhWoeDF7bso3kGuvdSieDzi48OtNMX/rob-armstrong-extreme-potjie.jpeg.scaled.1000.jpg"><img alt="Rob-armstrong-extreme-potjie" height="333" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/WXqHMZaEFHeo6RwMOYAlHfqdqxlQdP2V1sD2k6ps3BToxBU5fQ3A2C1nBKLV/rob-armstrong-extreme-potjie.jpeg.scaled.500.jpg" width="500" /></a> </div> <p>There are a couple of things extreme about this picture. Some evident, some in the back story.</p><p /><div>Meet Rob. A wine guy. Passionate about wine. Passionate about potjie.</div><p /><div><ul><li>Rob is looking to burn his balls a little with the Haka-like stance.</li> <li>Rob learns that the Haka does not make the potjie cook any faster</li><li>Rob has a Hansa in hand. Good on ya, son.</li><li>Rob tell us that apparently this potjie was thirsty - taking FIVE bottles of red wine, of which Rob had his fair share.</li> <li>Rob burnt the potjie.</li></ul><p /></div><div>Real Men of Genius. Today we salute you Mr Bending-down-while-drinking-a-beer-and-making-a-potjie-and-burning-it-because-you-got-distracted-by-the-red-wine Guy. This Bud&#39;s for you.</div> </p> <p><a href="http://www.extremepotjie.com/the-art-of-extreme-potjie-with-rob-armstrong">Permalink</a> | <a href="http://www.extremepotjie.com/the-art-of-extreme-potjie-with-rob-armstrong#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/UDpVnv6TX18M8jr8egA7vHLqwWU/0/da"><img src="http://feedads.g.doubleclick.net/~a/UDpVnv6TX18M8jr8egA7vHLqwWU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/UDpVnv6TX18M8jr8egA7vHLqwWU/1/da"><img src="http://feedads.g.doubleclick.net/~a/UDpVnv6TX18M8jr8egA7vHLqwWU/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Mon, 06 Jun 2011 11:50:03 -0700 http://www.extremepotjie.com/the-hierarchy-of-the-braai http://www.extremepotjie.com/the-hierarchy-of-the-braai <p> It's so important - the braai. The hierarchy. The manliness. The <br />tools. Not being a tool. You'd better understand how it all works... <p /> <iframe src="http://www.youtube.com/embed/qgH4ktFr9TQ" allowfullscreen frameborder="0" height="417" width="500"></iframe> </p> <p><a href="http://www.extremepotjie.com/the-hierarchy-of-the-braai">Permalink</a> | <a href="http://www.extremepotjie.com/the-hierarchy-of-the-braai#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/qaSODa5SnuhjJ_M_FbXvY9_WSCo/0/da"><img src="http://feedads.g.doubleclick.net/~a/qaSODa5SnuhjJ_M_FbXvY9_WSCo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qaSODa5SnuhjJ_M_FbXvY9_WSCo/1/da"><img src="http://feedads.g.doubleclick.net/~a/qaSODa5SnuhjJ_M_FbXvY9_WSCo/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Sat, 28 May 2011 12:00:00 -0700 http://www.extremepotjie.com/chicken-and-chorizo-potjie http://www.extremepotjie.com/chicken-and-chorizo-potjie <p> <p>Just a quiet night in Joburg, the Big Smoke. Bored? Gooi on a potjie. This one happens to be the girl-next-door of potjie recipes. Nice, simple, good looking - and won't send you running to the doctor.</p> <p>&nbsp;</p> <blockquote> <p><strong>Chicken and Chorizo Potjie Recipe</strong><p /> 2kg chicken on the bone <br />3 peppers of different colours <br />2 onions <br />Garlic <br />Chilli <br />High quality chorizo <br />Can of Mexican tomatoes <br />Can of diced tomatoes <br />Can of water for some liquid action <br />250g mushrooms <br />1 packet black olives (pitted!) <br />30ml paprika <br />Fresh thyme <br />Fresh bay</p> <p><br /><em>Add oil to the bottom of the potjie pot. Coat the chicken in flour (this helps thicken the sauce a little). Brown chicken and onions and garlic. Add chorizo. Fry that shit up for a while. </em></p> <p><em>Add everything else. Yeah, everything. Except mushrooms. Cook for 2 hours. Don't lift the lid! Add mushrooms. Cook for another 30 mins. Make sure it gurgles nice and softly the whole time. Serve with rice and red wine! Cheap red wine will do. Chorizo is a powerful equalizer. </em></p> <p><em>You may ask why this is an Extreme Potjie? Do you have any idea how cold it gets in Joburg in winter? Jassis.&nbsp;</em></p> </blockquote> <p>&nbsp;</p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/extremepotjie/P7yF6DKKgcSAkj9x336IF4IXDhAeHWOAy3Aqz9rPsZG0odUsMfG8AhMi6Sid/photo.jpg.scaled.1000.jpg"><img alt="Photo" height="373" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/IsVajMcT4hlkKT1FiAT1wkeZppXDjT9DUVF8qNsjuznJjDi03X0Cthz6ljqK/photo.jpg.scaled.500.jpg" width="500" /></a> </div> </p> <p>&nbsp;</p> <p><strong>This potjie bought to you Andrew and Helen Evans (while the owner of ExtremePotjie sat and drank beer).</strong></p> </p> <p><a href="http://www.extremepotjie.com/chicken-and-chorizo-potjie">Permalink</a> | <a href="http://www.extremepotjie.com/chicken-and-chorizo-potjie#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/4o86_ckfkZ0Jb2fhFFe6URiPB1I/0/da"><img src="http://feedads.g.doubleclick.net/~a/4o86_ckfkZ0Jb2fhFFe6URiPB1I/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/4o86_ckfkZ0Jb2fhFFe6URiPB1I/1/da"><img src="http://feedads.g.doubleclick.net/~a/4o86_ckfkZ0Jb2fhFFe6URiPB1I/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Wed, 18 May 2011 03:57:00 -0700 http://www.extremepotjie.com/the-original-chilli-recipe http://www.extremepotjie.com/the-original-chilli-recipe <p> <p>Sometimes we can get a little fancy here. Hell, fancy is usually fun, until you burn something.&nbsp;But often, as it us with life, simplicity trumps. Try this chilli recipe:</p> <p>Chop up the chillis, add garlic flakes and pour in enough olive oil to cover it all. Send to fridge. Chillax. Mmmm.</p> <p>&nbsp;</p> <p><strong><em>Credit to Terry Faul and Erica "Thumper" Basson for reminding me of the simple things in life.</em></strong></p> <p><div class='p_embed p_image_embed'> <a href="http://posterous.com/getfile/files.posterous.com/extremepotjie/2pGFQ0hXZAFB7fYz6XRiaCuEa7MbaJfhYUtfJbxTljaQMV0A7m4w4zJFucFJ/photo.jpg.scaled.1000.jpg"><img alt="Photo" height="373" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/lFSMApPTMj6BEtu0Q08hu6MFIjcT1gYfdGoYem2mvCGGW5WVDtG1lXsCdnVX/photo.jpg.scaled.500.jpg" width="500" /></a> </div> </p> </p> <p><a href="http://www.extremepotjie.com/the-original-chilli-recipe">Permalink</a> | <a href="http://www.extremepotjie.com/the-original-chilli-recipe#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/Xu480uQW2P665UMZ1zZCZfnFXAQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/Xu480uQW2P665UMZ1zZCZfnFXAQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Xu480uQW2P665UMZ1zZCZfnFXAQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/Xu480uQW2P665UMZ1zZCZfnFXAQ/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Tue, 22 Feb 2011 12:23:00 -0800 http://www.extremepotjie.com/2011/02/lamb-knuckle-potjie.html http://www.extremepotjie.com/2011/02/lamb-knuckle-potjie.html <p> <p>Righto boys and girls, dames en here, braaimasters and saladmakers. We're here today with <strong>Potjie Master Terry Faul</strong> for a traditional Lamb Knuckle potjie. It's an easy one, and damn tasty (aren't they all). We suggest adding chilli. But then we always say that.<p /></p> <blockquote><strong>Lamb Knuckle Potjie Recipe</strong>: <p>&nbsp;</p> <p>Enough Lamb Knuckle to feed your party<br />1 Onion cut in quarters<br />Bag of Potato quarters<br />Bag of Carrots (cut 'em chunky)<br />Thing of Mushrooms<br />2 x Cans Mexican Tomatoes<br />1 Beer (any beer, local is lekker)<br />1/2 botte red wine (not the great stuff, but not turps either)<br />Hot curry powder to taste</p> <br /> <p><em>Brown the lamb using the curry powder. Remove the meat from the potjie and put it in a tray while you cook the onion with some olive oil. When the onions are soft, add back the meat and continue to stir.</em></p> <p><em>Add the canned tomatoes, all the veg. Pour in the beer (have a&nbsp;sneaky&nbsp;sip first) and the&nbsp;1/2 bottle red wine (nog 'n sneaky sip).</em></p> <p><em>Put lid on. Remember: no peaking and no stirring. Listen for the GURGLE. Maintain and good GURGLE volume by adding coals underneath when necessary. Keep at low heat for at least 3 hours. 5 hours would be ideal.</em><p /><em>Smash it in your face.</em></p> </blockquote> </p> <p><a href="http://www.extremepotjie.com/2011/02/lamb-knuckle-potjie.html">Permalink</a> | <a href="http://www.extremepotjie.com/2011/02/lamb-knuckle-potjie.html#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/wxKnIa8iHCwkRfLRP6PbI40ckmg/0/da"><img src="http://feedads.g.doubleclick.net/~a/wxKnIa8iHCwkRfLRP6PbI40ckmg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/wxKnIa8iHCwkRfLRP6PbI40ckmg/1/da"><img src="http://feedads.g.doubleclick.net/~a/wxKnIa8iHCwkRfLRP6PbI40ckmg/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Tue, 15 Feb 2011 18:16:00 -0800 http://www.extremepotjie.com/2011/02/chicken-and-bacon-potjie-recipe.html http://www.extremepotjie.com/2011/02/chicken-and-bacon-potjie-recipe.html <p> <p>Dames en here, ek is hier met Potjie Master Danie Kotzee (die fokken legend vannie biltong potjie wat ons in die Drakenberg gecook get). Ons gaan probeer 'n nuwe potjie vir jy vanaand gee. Excuse my beautiful Afrikaans. Ek try. *switching to English*</p> <p>&nbsp;</p> <blockquote> <p><strong>Chicken and Bacon Potjie Recipe</strong><p />Oil (duh)<br />Chicken with excess fat cut off<br />Salt and Pepper<br />250g bacon<br />1 onion, diced<br />750g potatoes<br />2 teaspoons Tumeric<br />200g baby carrots<br />2 bay leaves<br />2 twigs fresh thyme<br />2 twigs fresh rosemary<br />2 packs baby corn<br />300ml warm water and chicken stock</p> <p><br /><em>Fry up the onions, bacon and chicken in the potjie pot. Layer potatoes, baby corn, carrots and tumeric.</em></p> <p><em>In a jug take the water and chicken stock, mix it up (no lumps) and add thyme, rosemary, bay leaves.&nbsp;Pour the mixture into the potjie pot.&nbsp;Insert <a href="http://www.extremepotjie.com/2011/02/potjie-tools-spout-saucer-liquidy.html">potjie spout tenderiser liquidy thingy</a> if you like.</em><p /><em>No stirring, listen for the gurgle. 90 to 120 min to done.&nbsp;Simpel ne?</em></p> </blockquote> <p><p /><strong>REPORT BACK:&nbsp;</strong>This was bladdy (in our best Herschelle Gibbs accent) nice. At first, we thought the 300ml of liquid wouldn't be enough - but this felt less like a stew and more like a pile of awesomeness. Spout thingy probably helped. Highly recommended, bacon adds such an interesting twist to the flavour. Chicken falling off the bone after 120 minutes, potatoes soft as a teddy bear.<p /></p> <div class="separator" style="clear: both; text-align: center;"><span style="margin-left: 1em; margin-right: 1em;"><div class='p_embed p_image_embed'> <img alt="Media_http3bpblogspot_aerkh" height="299" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/IFwAJwIGuJxCuwpDJlJbCbaAbvcyIzjFfuDnGfsxgBADjJpotwCsmyHvChsw/media_http3bpblogspot_AErkh.jpg.scaled500.jpg" width="400" /> </div> </span></div> </p> <p><a href="http://www.extremepotjie.com/2011/02/chicken-and-bacon-potjie-recipe.html">Permalink</a> | <a href="http://www.extremepotjie.com/2011/02/chicken-and-bacon-potjie-recipe.html#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/3EcDY48avmGO320HVpjRn8F8lyo/0/da"><img src="http://feedads.g.doubleclick.net/~a/3EcDY48avmGO320HVpjRn8F8lyo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/3EcDY48avmGO320HVpjRn8F8lyo/1/da"><img src="http://feedads.g.doubleclick.net/~a/3EcDY48avmGO320HVpjRn8F8lyo/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Tue, 15 Feb 2011 18:04:00 -0800 http://www.extremepotjie.com/2011/02/potjie-tools-spout-saucer-liquidy.html http://www.extremepotjie.com/2011/02/potjie-tools-spout-saucer-liquidy.html <p> <p>The master potjie okes at Extreme Potjie recently found a new toy... The Saucer Liquider Thingy.<p /></p> <div class="separator" style="clear: both; text-align: center;"><div class='p_embed p_image_embed'> <img alt="Media_http2bpblogspot_bfhfk" height="400" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/kJqEAsyEwazqCGkuDzktCIlBulunCDGuiftvyswmpdqubnttlsDAcbHplBHp/media_http2bpblogspot_bFhfk.jpg.scaled500.jpg" width="299" /> </div> </div> <p><br />So here's the deal. You put the saucer spout liquid thingy at the bottom of the potjie and the heat forces the liquid up the spout and spreads it over the top of the potjie. Theoretically, this results in super tender awesomeness.<p />We're testing it out now and will keep you posted...&nbsp;Here's a picture of the potjie spout saucer thingy in action...<p /></p> <div class="separator" style="clear: both; text-align: center;"><div class='p_embed p_image_embed'> <img alt="Media_http3bpblogspot_ncbng" height="299" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/GJDEzJHgwngFvHfkJnuDsxCvsEGfglgljfxcFFBbCaIGktitlbDaCgljhJBa/media_http3bpblogspot_ncbng.jpg.scaled500.jpg" width="400" /> </div> </div> </p> <p><a href="http://www.extremepotjie.com/2011/02/potjie-tools-spout-saucer-liquidy.html">Permalink</a> | <a href="http://www.extremepotjie.com/2011/02/potjie-tools-spout-saucer-liquidy.html#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/_8KXLOEtMveKEfUjPY0IN-tcJ5g/0/da"><img src="http://feedads.g.doubleclick.net/~a/_8KXLOEtMveKEfUjPY0IN-tcJ5g/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/_8KXLOEtMveKEfUjPY0IN-tcJ5g/1/da"><img src="http://feedads.g.doubleclick.net/~a/_8KXLOEtMveKEfUjPY0IN-tcJ5g/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Wed, 30 Jun 2010 16:17:00 -0700 http://www.extremepotjie.com/2010/06/biltong-potjie.html http://www.extremepotjie.com/2010/06/biltong-potjie.html <p> <p>The Biltong Potjie. It's like the Loch Ness Monster of potjies. Everyone's heard of one, some have even seen seen one - but not many know how to make one. On a <a href="http://gowalla.com/trips/6471">recent trip out into the Drakensburg</a>, we made of point of trying out the Biltong Potjie. It was good (GREAT). Different. But oh so good. Rich. So don't be too beered up when you dish up.<p />Here we go!</p> <p>&nbsp;</p> <blockquote> <p><strong>Biltong Potjie</strong></p> 2 packs bacon<br /> 1 green pepper <br />6 onions <br />500g button mushrooms <br />1 tin mielies (not the creamy one) <br />1 kg sliced biltong <br />500ml cream <br />Big bag of noodles (your choice: twisty, screw - just not macaroni, that'd be dumb) <br />450g cheese. <p /><br /><em>The first thing that threw me was the noodles. I've never put noodles in a potjie. It sounds wrong. Like kissing your sister. But after some <a href="http://www.google.co.za/search?hl=en&amp;source=hp&amp;q=biltong+potjie&amp;aq=f&amp;aqi=g10&amp;aql=&amp;oq=&amp;gs_rfai=">extensive googling</a>, it seemed like it was ok. Just this once...</em><p /><em><strong>Warning</strong>. You'll barely have time to down a beer on this one. It's the quickest potjie known to man - about 30 minutes from start to finish.</em><p /><em>Man make fire. Apply potjie pot to good coal set. Man put oil in potjie pot. Fry up the onions and bacon in the potjie pot. Add biltong. Stir it up a bit. Smile, man in final stretch. Add the mushrooms, mielies and cream. Add the cheese on top. Put the lid on the potjie. Count to 600 if you're bored. Or just measure 10 minutes on the nearest cellphone. Take off the fire.</em><p /><em>Serve with red wine.</em><br /></blockquote> <p><br /><div class='p_embed p_image_embed'> <img alt="Media_http1bpblogspot_tcpee" height="320" src="http://getfile0.posterous.com/getfile/files.posterous.com/extremepotjie/DslxbktJffiFqpJxpjCpGziieotIwuHtuBjufeDiraGEmJGlvcoJshGrojbr/media_http1bpblogspot_tcpEE.jpeg.scaled500.jpg" width="240" /> </div> </p> <p><br />Man celebrate cooking success. Woman look at man funny and say how fat he getting.&nbsp;Enjoy!<p /><strong><em>Credit to my partner in crime on this taste adventure: Danie Kotzee...</em></strong></p> </p> <p><a href="http://www.extremepotjie.com/2010/06/biltong-potjie.html">Permalink</a> | <a href="http://www.extremepotjie.com/2010/06/biltong-potjie.html#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/AtW3Rd1T_pXWpoBqIg7veIKG-qo/0/da"><img src="http://feedads.g.doubleclick.net/~a/AtW3Rd1T_pXWpoBqIg7veIKG-qo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/AtW3Rd1T_pXWpoBqIg7veIKG-qo/1/da"><img src="http://feedads.g.doubleclick.net/~a/AtW3Rd1T_pXWpoBqIg7veIKG-qo/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Mon, 14 Jun 2010 15:17:00 -0700 http://www.extremepotjie.com/2010/06/potjie-with-red-wine-not-usual-fare.html http://www.extremepotjie.com/2010/06/potjie-with-red-wine-not-usual-fare.html <p> <p>Only in South Africa! This fine recipe is quite chunky, but doesn't need nearly as long on the fire. It's a feisty combination of flavours, with heavy alcohol content.<p /></p> <div class="separator" style="clear: both; text-align: center;"><div class='p_embed p_image_embed'> <img alt="Media_http3bpblogspot_tidha" height="300" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/BIthutvazzwdlnJdHFzEsIHbDFqamwyqBhhxDisIaqJCfufAHDlIaDmjffwd/media_http3bpblogspot_tidhA.jpg.scaled500.jpg" width="400" /> </div> </div> <p><br /><strong>Ingredients:</strong><br />1 x potjie.<br />1 x her.<p />Enjoy. We think.</p> </p> <p><a href="http://www.extremepotjie.com/2010/06/potjie-with-red-wine-not-usual-fare.html">Permalink</a> | <a href="http://www.extremepotjie.com/2010/06/potjie-with-red-wine-not-usual-fare.html#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/oJmuKCG1yS-YaL0hWo3UZ8NMRCo/0/da"><img src="http://feedads.g.doubleclick.net/~a/oJmuKCG1yS-YaL0hWo3UZ8NMRCo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/oJmuKCG1yS-YaL0hWo3UZ8NMRCo/1/da"><img src="http://feedads.g.doubleclick.net/~a/oJmuKCG1yS-YaL0hWo3UZ8NMRCo/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Sun, 30 May 2010 17:06:00 -0700 http://www.extremepotjie.com/2010/05/potjie-inside-chicken-beer-up-bum-story.html http://www.extremepotjie.com/2010/05/potjie-inside-chicken-beer-up-bum-story.html <p> <p>If you haven't heard of it by now, you're missing out. The <a href="http://www.beerbird.co.za/">Beer Bird</a> is the latest craze to hit our braai besotted nature. We reckon it just makes Extreme Potjie, because, well... You are kinda creating a potjie up the bird's butt. There's gurgling, I just wouldn't get close enough to hear it.<p /></p> <div class="separator" style="clear: both; text-align: center;"><div class='p_embed p_image_embed'> <img alt="Media_http2bpblogspot_wagbj" height="363" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/gIBioigqjFvAppFmkGFovcFkffkhCvuCpzuFkGlCvelifgbfDaCEIqIdDhik/media_http2bpblogspot_wagbJ.jpg.scaled500.jpg" width="400" /> </div> </div> <p><br />Ignore the crass humour. The Beer Bird is probably one of the best chicken dishes you'll EVER have. S'true. Every good potjie-up-the-bum needs a recipe, so without further ado:<p /><br /></p> <blockquote><strong>Chicken with a beer up its bum</strong><br /><em>&nbsp;</em> <p>1 Large Chicken<br />Oil<br />Chilli Sauce (use our <a href="http://www.extremepotjie.com/2010/05/original-easy-chilli-sauce.html">green and red chilli sauce</a> if you like, or substitute)<br />Aromat<br />Mixed Herbs<br />Lemon Wedges</p> <div><br /><em>Clean out the chicken. Baste the outside AND inside with all the spices - to your taste. I suggest get the wife to pour oil into your hands and then load you up with spice. Then just roll on the slap 'n tickle. Show the bird who's boss. If you know what I mean.</em></div> <div><em>Drink 2-3 small sips out of the beer (we used Hansa). Plomp the bird on top. Then I'd say about 90 minutes in a Weber (the whole convection current thing does well), medium to hot fire that has enough in it to last the 90 minutes.</em></div> </blockquote> <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_33zMiBW5SuM/TAKZ-Xypk1I/AAAAAAAADFE/CIkMMSxudUM/s1600/IMG_0187.JPG" style="margin-left: 1em; margin-right: 1em;"><br /><div class='p_embed p_image_embed'> <img alt="Media_http1bpblogspot_fkhqa" height="400" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/syxHqatpIxzEutBDokyFHidpHaeIoGawHDtmvswmhJJgniEtEbvBokyGIbEc/media_http1bpblogspot_fkHqA.jpg.scaled500.jpg" width="300" /> </div> </a></div> <div><p />Look at him. Doesn't he look almost human? Like a wrinkly old GrandPa being warmed up in front of the log fire. Mmmmmmm.</div> <div><strong><em>Credits: Thanks to fellow Beer Bird helpers: Danie Kotzee, Claire Taylor and the one and only Dr Chantal Hadfield!)</em></strong></div> </p> <p><a href="http://www.extremepotjie.com/2010/05/potjie-inside-chicken-beer-up-bum-story.html">Permalink</a> | <a href="http://www.extremepotjie.com/2010/05/potjie-inside-chicken-beer-up-bum-story.html#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/qRFJV1BPkHpjC-X2yP6bsouCsC8/0/da"><img src="http://feedads.g.doubleclick.net/~a/qRFJV1BPkHpjC-X2yP6bsouCsC8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qRFJV1BPkHpjC-X2yP6bsouCsC8/1/da"><img src="http://feedads.g.doubleclick.net/~a/qRFJV1BPkHpjC-X2yP6bsouCsC8/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield Sat, 29 May 2010 09:35:00 -0700 http://www.extremepotjie.com/2010/05/jeep-wrangler-gowalla-drakensberg.html http://www.extremepotjie.com/2010/05/jeep-wrangler-gowalla-drakensberg.html <p> <p>Good friend of mine, Danie Kotzee just got himself the new Jeep Wrangler. That thing is an absolute monster. It's comfy. You can take it apart like lego. It's a convertible. It handles mountains like they were cotton wool.<p /></p> <div class="separator" style="clear: both; text-align: center;"><div class='p_embed p_image_embed'> <img alt="Media_http3bpblogspot_oaibw" height="266" src="http://posterous.com/getfile/files.posterous.com/extremepotjie/AnvHqmEgDxqzhtsCfbkgcerBCtqmkffkFGgdscAnmzIudmqBDbwnhwpmCncA/media_http3bpblogspot_oAIBw.jpg.scaled500.jpg" width="400" /> </div> </div> <p /> <p>And it looks like you're a real rugged oke when you drive it. Highly recommended. Here's Mr Wrangler in the middle of Sani Pass on the way to the <a href="http://gowalla.com/spots/1129917">highest pub in Africa</a>.<p />On this trip into the bush, I played a lot with GoWalla (it's a location based app for the iPhone / BlackBerry / Android with a bit of a geo-caching bent to it). <a href="http://gowalla.com/trips/6471">All good spots on the Drakensberg mapped out on this GoWalla Trip</a> if you're interested. Good travel companion for discovery cool places. Go check out my pic taken at the Himeville Arms Pub for a good laugh... (find it, not giving you a link).</p> </p> <p><a href="http://www.extremepotjie.com/2010/05/jeep-wrangler-gowalla-drakensberg.html">Permalink</a> | <a href="http://www.extremepotjie.com/2010/05/jeep-wrangler-gowalla-drakensberg.html#comment">Leave a comment&nbsp;&nbsp;&raquo;</a> </p> <p><a href="http://feedads.g.doubleclick.net/~a/hz4jegFQHOMk36H5hUaBhwtRCGc/0/da"><img src="http://feedads.g.doubleclick.net/~a/hz4jegFQHOMk36H5hUaBhwtRCGc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/hz4jegFQHOMk36H5hUaBhwtRCGc/1/da"><img src="http://feedads.g.doubleclick.net/~a/hz4jegFQHOMk36H5hUaBhwtRCGc/1/di" border="0" ismap="true"></img></a></p> http://files.posterous.com/user_profile_pics/917222/square-pic.jpg http://posterous.com/users/5egWgMBssqyZ Andy Hadfield Andy Hadfield Andy Hadfield