Awesome Cast Iron Cooking, With The South-African Potjie
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- čas přidán 8. 07. 2017
- - Awesome Cast Iron Cooking With The South-African Potjie. In This Episode We Make A Tasty Rice Dish Called "Plov" In Russian.
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Regards, Lars - Zábava
It's just awesome the hear from all you guys again. I hope to see you all ASAP when back at the Homestead!! :)
Awesome video, I've since watching this made this dish and it's really awesome. Do you harvest your own pork to get that amazing bacon or do you buy it? Bacon that looks that good is hard to come by where I live in the States unless you harvest your own pork.
Cooking Uzbek dish in South African pot in the middle of Russia. Very cosmopolitan.
haha!
As a long-standing South African fan of your channel, I was very surprised by the topic of your video. We usually do potjies over a 2-5 hour period with a slow fire while hanging out with friends and drinking beer. We cook the meat and onions over a couple hours, then add chunky vegetables, potatoes etc. The potjie is normally 2/3 full by the end of the cooking process. Stock is also very important.
You should also try cook some pot bread in the potjie and discuss how one cleans and seasons the pot.
Yay another South African! I agree! Nou water my mond vir n lekker potjie!
I will look further into how you use these in SA, and I will surely have to try and make some pot bread :) I got a great tip from SA on how to clean the pot out from the storage wax. It worked great and was much easier than the instructions told me.
Best Wishes to you guys down there.
smaakelijke eeten
B 1
zuid afrika, but US schools don't teach about the world.
Dutch oven is used in Australia, too.
Hey a balanced response! Tired of the stereotypical 'white' paranoid posts.
The city is called Leiden, it was 1575 and the dish they made from Spanish leftovers is called Hutspot(huts pot or mixed pot).
We celebrate the relieve from the Spanish catholics every year on the 3rd of October in Leiden.
Here in South Louisiana, I've been cooking with dutch ovens for 40 years and I just ordered myself a #2 Potjie. I can't wait to do a slow cook with it.
Hi Lars!
Try out the Hungarian version of this meal.
-1 big onion
-0.5 kg pig meat
-200-300 g bacon (speck)
-2-3 dl red wine
-1-2-3 slice garlic
-salt, pepper, red paprika powder
-1 bay leaf
-1 cup rice
So you roast the bacon, add the onion, and after they are ok, add the meat.
If the meat leaves the juice, pull the bowl off the fire add the wine, add the paprika, the garlic ,and the bay leaf, mix them well.
Put back the bowl to the fire, cook around 50 minutes under cover(on middle heat) :)
After 50 minutes put in the rice, replace the water if you needed it, and stir it until the rice is finished cooking.
Bonn apetite:)
Never expected to see this on your channel! I live in Indiana and just discovered the potjie last year. Squirrel or rabbit in a potjie is awesome. Throw it down on a bed of onions some oil salt and pepper cook a couple of hours till starts to get tinder. Then throw in your veg and potato's some stock maybe a little wine or beer and any spices you like.
That's the beauty of the potjie if you throw in any meat,veg,starch and liquid will make it GOOD
I am also a big fan of dutch oven cooking. Hope your potjie cooks many many great meals for your family.
Buildings? Concrete? BLUE JEANS?! WHERE AM I?! Just kidding - I am glad you survived your time in civilization. We just got back from a week in the forest and we utilized the Swedish Fire the entire time we were out there. Great stuff and all owed to you!
I have asked this myself!! :) Just want to get out of here and back home to the Homestead.
That sounds like a great trip :)
Really enjoyed this video. Made me think of home again. Left South Africa 17 years ago, and miss my mieliepap (corn porrige) and potjie. My Grandma was Dutch, and my mom told us the same story when we were little.
Plov (known as pilaf) recipe used in Russia is from Uzbekistan, while it's origins go to India and Persia. Great dish!
Oh hey, a hint about heat. In the US we are taught to double the diameter of the cast iron cooker in inches and use that many pieces of charcoal to cook with, taking two from the bottom and adding it to the top...so a 12 in dutch oven would use 24 pieces of charcoal, 10 on bottom and 14 on top. This will get you about 45 minutes of correct heat.
That looks great! Congrats on passing the exam too!
Thank you Jeff! :)
In the United States we have a name for that long spoon you crafted: "Canoe Paddle". ;-)
To clean any kind of cast iron, never use soap of any any kind. Simply toss in a little vegetable oil or other fat (I use bacon grease) and get it fairly hot (not smoking, but hot enough to burn your fingers). Toss in a fairly generous amount of course salt (Kosher Salt works great) ... maybe 1/4 cup or so. Rub the salt around with a towel vigorously to remove stuck food particles.
Let cool and dry COMPLETELY over low heat or sunshine. Finish with a light coating of vegetable oil or fat using a paper towel.
___________________
I'm sure you know these things, Lars ... but some of your viewers may not.
P.S. When you run across an old, rusted cast-iron skillet or something, with a little 'love' and attention to cleaning off the rust (never use power tools or acids) ... those are the best available. A 50-year old cast-iron oven or skillet is far better than a 10-year old one. They are like lovely women ... get better with age.
I love using a Dutch oven! I like to use it when camping to bake desserts which is great comfort food for the outdoors. I most often use spaetzle/nudler in my Plov, instead of rice, and use brown rice for it when I do ... it makes the rice chewy, rather than mushy for long term cooking. The noodles float on the surface and cook on the bottom for pasta and bake on top for some fluffy goodness.
Lars; congrats on passing your test. Awesome!
Thank you Rob :)
The beautiful Potjie story touched my heart. :)
these pots were originally made by the dutch and English to trade or gifts to African leaders , and have been used all over the world . the Spanish also had similar pots and dutch ovens as well . the food dish your cooking is called beef stew or goulash in the u.s. . we eat it a lot in the wintertime . its very good stuff .
I had eaten Plov as kid in the GDR, instead of pork we got mutton, it was очень хорошо^^ the interresting part: a thick wooden bord was used as lid and as finished, it was turned over, pot taken aside and the Plov stood on the plate. I was told this is the traditional way and it has to be eaten with 3 fingers and also one plate for all - great for deepening the bonds in the group/family/tribe/friends.
Hi Lars great to see you cooking on a potjie ,use the tough meat cuts,as a South African great to see the potjie in action,I received my Danish cap just like yours today so I now have the cap and as a normal south african a few potjie pots of which 2 are over 40 years old,happy cooking.Great to see you again .There are plenty of recipes on the internet
Man I love my dutch oven. I bought one from a company called Findlay. The company went out of buisness 40 years ago but the guy I bought it from was in his 60sand he said it was his mothers and had no idea how long she had it but It was always in her kitchen. When I got it, it was in bad shape but I fixed it up and use it all the time. That pot has been around for a life time and I am sure it will be around for a few more. cast Iron cooking is the best. great video
Great to see you back again,Lars. Of course, nothing is quite complete in meal without adding the bacon and cooking it in the cast iron Potjie seems to complete the culinary magic. Take care...
Thank you John :)
Hi Lars, great that you mention the history behind the Dutch oven. The Dutch city you mention is called Leiden (Leyden in English). The city was under seige twice during the 80 year wars against the Spanish. Every year on October 3rd, the people of the city trow a party to celebrate the end of the seige called Leidens Ontzet (Leidens Relief). On that day it is a costum to eat white bread with herring and to eat hutspot (stew) :) I life about 15km from Leiden btw. More about the history here: en.m.wikipedia.org/wiki/3_October_Festival
Thank you very much for the additional info friend :)
A few days ago, I made a gulash with dark beer (I used Irish beer because it tastes great), I also added tomatoes and celery to it, 3 hours in the oven. So tender and juicy, put some potatoes on the side or rice or bread, what a joy... needless to say it did not last long. :D
Germans have a similar concept called "Eintopf", the story goes that it was the pot in the family hearth, and all day long something landed in it and it simmered all the time until it was time to eat.
Heh, proud to be Dutch. Btw, if you're planning on close-lid cooking, you can add hot coals on top of the lid for better heat distribution (also gets the job quicker done).
When cooking meat in a dutch oven, I ALWAYS add two or three tablespoons of beer to the pot. Of course, I would NEVER waste the remainder of the beer...
hey Lars , your audience just likes to follow you around to see what interesting things your up to , we all learn a little something every time you allow us to see . Speaking for myself , it's like hanging around a friend's place enjoying time with you and your family . No apologies needed , good to hear from you again !
Definitely AWESOME Lars!! I do a lot of traditional Hungarian cooking in the backyard with tripods and what we call a bograch or condaire which is a concave sided, flat bottom cooking pot suspended by a bail and chain from a tripod. This type of cooking is as old as man, I love doing it and it makes the best food, period! When the Hungarians returned to the Carpathian Basin in the 900's, they brought with them a very similar pot that they used to cook in. They all had three feet and came in tribe sized versions which held 50 gallons or more to a small individual size pot carried by the soldiers on horseback for quick meals when they stopped. I would love to find an authentic one of those to try various recipes in. Heck, even the basic techniques you were showing for this dish are nearly identical to what we do for our soups and stews in the traditional Hungarian recipes. YES, VERY, VERY AWESOME!
In the USA this is called jambalaya and we make it exactly the same way. Once the rice is stirred in you don't touch it until it's done.
congratulations on passing your test Lars, all the best.
Hello Lars. That dish looked incredibly delicious. Nice carving as well . Glad you are back making videos. Always enjoyable and great information. Thanks and All the Best,Jeff
Good to see you back Lars. That Potjie reminds me of sitting around a fire in South Africa and downing a few beers when I worked there. I must try out your Plov!
Long-time cook here- what you got there is a pilaf. Every rice eating culture has a variation of it. This is just shade-tree linguistics, but plov, ploff, pilau, and pilaf all seem to be related. Where I'm from we call it jambalaya.
Thank you for the info :)
And quite similar to the South Asian briyani rice! Of course, the briyani would have a lot more herbs spices curry etc 😁
Wow as a South African that is the first time I heard about the origins of our "Potje" P.S. I have a number 3 potje at home. Will share some family recipes if you like? Not a bad idea for future videos for my channel ;)
Butter, codfish, potatoes, onions, tomatoes, garlic and chili peppers, water.
The codfish should be salted and semi dried. Salt must be watered out for 24 hours before added in the pot. If you can't get the salted and dried fish, use regular codfish. Put ingredients in pot in layers,-do not stir while cooking.
that sounds great ! i have cooked cod ,potato's and carrots in a boil pot with butter it is fantastic
So our local Metro Parks a few years ago did a couple of classes on "Cowboy Cooking". The guy who ran it had restored an old Chuck Wagon and he used to go to the Various Cowboy Events around the U. S. The classes lasted about half a day. Trust me, we wasn't just making up a pot of beans! But he had to have at least 200 kilograms of Cast Iron pots, pans, skillets and "Dutch Ovens" on that Wagon. And every thing he made was AWESOME! There's just something about Cast Iron that makes food taste great. Oh, and Congratulations! I'm glad to hear that the Bureaucrats in Moscow realizes the Awesomeness of your knowledge and gave you a Doctorate in Woodsology! Best to all.
similar to the camp oven we have here in oz, I cooked a casserole in it 2 days ago , gee it turned out good aye
Food cooked outside on the fire tastes SO MUCH BETTER! love this video I'm inspired to make some kind of stew on the fire now. Vielen Dank!
Ahoy Lars. Delicious meal! I need to try it also. Thanks for sharing this traditional meal. Azze
Welcome back! Cooking videos are always welcome. I guess if you had that pot and a samovar, you could do a lot with just a few coals. We used Dutch Ovens in the Boy Scouts to cook biscuits and bread. The lids turned up at the edge a little, you could put a few bits of charcoal on the top, and the thing is a real oven, not just a pot! I don't know if the potjie does this, but it looks like it. Would like a closer look! The problem (for kids) was using too much fire and being impatient. Also, not knowing how to cook in the first place! We would end up with something that was burnt and also raw at the same time. If you were patient and didn't use too much fire you could have real biscuits or a bannock bread out in the woods, and it was so delicious. Yeah, I"d love to see some kind of bread come out of the potjie!
i just bought a dutch oven as well and im editing the video now as we speak
just a short video and put the bits and pieces together
it was my first time using a dutch oven
We just call it stew, stew beef and rice was my dads favorite. Cooked it down till thick.
Nice job on the Plov! I've been cooking with a Dutch oven for a long time. Good to see you and congrats on the test, Lars!
Oh man Plof is awesome! I remember my mom used to make it all the time. Another awesome video Lars!!!!
Cook meat, chuck veggies, add hot water or stock, pour batter on top for dumplings. Don't add cold water to potjie or she can crack. There it is potjiekos.
Awesome lil assistant you have there !!!!
Congratulations on your exam Lars!!!! That meal looked delicious!!!
Hmmmmmmm. I can smell that meal from here !!
Look delicious.
Hi Lars greetings from the UK🇬🇧,I hope you and your family are keeping well and are in good health. Great vlog as usual with plenty of content( and bacon😂)."Gestimating is the best thing about cooking" you never no what you are going to get!!,looking forward to the next notification bell,all the best,
Looking at this made me feel like I haven't eaten in 50 years. HUNGRY! Looks amazing.
Lars. Loved the stress felt in not to stir! Great video Cheers
Good job and good video! It is really good to see you folks enjoying good a good pot, good food and each other!
Wonderful!
Thanks again!
Ross
The Santa Fe Man !
Thank you Santa Fe Man!
Brilliant stuff buddy, I'm hoping to do some Dutch oven cooking soon myself
When cooking with beer, the rule is never use more than half a bottle. If the dish requires a full bottle, OPEN TWO!
First things first... Congratulations on passing...
Cast iron cooking is a skill... Dutch oven cooking is an art... Check out Kent Rollins on CZcams, This guy has been cooking from his chuck wagon close to 40 years...
How to clean, season, cook etc etc
The food looks very tasty... Can't go wrong with bacon.
Congrats on passing the exam. glad to see you back.
congrats larz on passing your exam, larz!! I've been using a cast skillet in the field. those work great too.
missed ya Lars... I've been out fishing with my son over the 4th holiday! Glad to see you again thanks for the video! Happy Hunting from Kansas USA
Thank you very much :) I hope it was a great trip!
Congratulations on your achievement! Can't wait to see what you're going to show in your future videos.
My wife always listens in while I watch your videos and she loves your accent. She looked up how to say " Hello, how are you?" in Russian. It sounds like "Ostrich head godzilla" to me. I might be a little thick on second languages.
Super as a South African to see you use a potjie! By the way, it is pronounced "po-chi". There are some great traditional South African recipes for potjiekos.
Thank you Ray :)
Congratulations Lars and have a safe trip back home along with the pink troll.
wow a potjie - you got it down brother - never thought I will see one in Russia - don't forget they rust quickly - when done just give it a coat of cooking oil to keep the rust away and enjoy
LARS does cooking with beer and some times he puts it in the food.
What! no barley?!?
but seriously congratulations on passing your test, and I think you may have found a new transition for your CZcams channel! What's cooking with Lars! 😄
I own one exactly like that. It's like 20 years old:)
Awesome! :)
Cast iron may be too heavy for most backpacking, but it's ideal for frying and stewing my favorite foods.
It will be part of the Vehicle kit :)
Survival Russia perfect!
@@SurvivalRussia same here
so good to see you again mate, looks like a tasty meal right there!
That dish looks amazing, and I really like that Potjie! I missed seeing your videos so much, I watched this twice. lol Have a safe trip back home brother, and I look forward to seeing the next video. Cheers!
Thank you very much! Sorry for the lack of videos buddy :)
I love cast iron..glad I passed the exam
Thanks! ;)
That rice looks So Awesome !!!!!
Now that's how you add garlic to a dish....looks delicious and really interesting to see the type of cooking that can be done on a campfire.
I've been looking at buying a Dutch oven for a while...what did I'd do with my dam credit card lol
That's one of your best videos in a while, really good man!! You have a great family and it sure seems like you are all happy doing what your doing, that's pretty cool : ) Take care out there, and pretty good job on the cooking too, very informative : )
Since I'm both from the East and the West, some background.
Most countries in Eastern Europe have this dish. In Romania we call it Pilaf. In Greece and I believe in Turkey also, they call it Pilav.
Since Afrikaans is a "dialect" of Dutch and I grew up in The Netherlands, some background info. Potje literally means little pot.
Either way, the food looks super tasty, Lars! If ever I'm there, we'll have it together. ;-)
Thank you very much for the info buddy. I hope all is well! :)
My pleasure, my friend. Not every day I get to add (useful) information to your videos. :-)
Things could be better lately, but complaining won't help, so I don't complain. Haha!
How is everything there?
My pleasure, my friend. Not every day I get to add (useful) information to your videos. :-)
Things could be better lately, but complaining won't help, so I don't complain. Haha!
How is everything there?
Lars, we just never know how you will entertain us, but we know that you will entertain us! Great video and hello to the pink troll.
The way you squatted down while steering the pot with the fire in the background looks so slavic, haha!
Looks delicious - Thanks for sharing !
Congratulations on your exams! I did the same & was also surprised I did well, lol. The best is yet to come...
Thank you! :) See you friend!
Hi, Vintage Old cast iron. is way to go ... 😃
You have such interesting stories! Love your channel!
Thank You Larz!
Happy to see you back man. I Asked myself if something bad happened to you. Congrats for the university exams.
Oh man I like the way you cook. Just toss the whole garlic bulb in. lol.
Hello, Lars. Thank you for your videos very enjoyable!
That's bloody good,( Welsh ) bacon ha ha. These iron pots are soooo good to cook with. Mossies are extra
That looks fantastic, those leg make it easier to put more coals under it. The pink troll is growing like a weed.
Damn Lars, I feel pretty weird eating just a simple scrambled eggs and watching you cooking a meal like that! Will surely try out this recipe. :)
If you ever try making this, then brown the meat and onions well, cover with about 2 cm of water/beer and add only the garlic. It's great even without spices!
Thanks for the advice!
congrats on passing the exam its never easy when you are a bit older. All that buck wheat and bacon must be good brain food.
Congratulations on passing the exam Lars! Food looks really tasty! Perhaps you could do an episode on Russian beer.
Thanks! I might do that some time actually :)
good camp cook . if you ever come to the u.s. to visit , drop in on Louisiana , comrade . we will show you more interesting ways to cook many different things including seafoods and meat . while camping out in the mountains in Arkansas as well . we cook polish , Czech , thai , filipino , Chinese, American , all kinds of different foods . my wifes a filipino , i`m American and well traveled .
Boy that looks good and congrats on passing the exam! :)
Congratulations with the exam, cool to see you in jeans. Nice video, looking forward to see more cooking in this eg. from the Survival Russia vehicle. :o)
Thank you :) I should be back home at the Homestead quite soon. No more blue jeans :)
That's a Crex Crex in the background, or "Wachtelkönig" in German.
love the pink troll she is a character so funny and cute little girl
awesomely awesome
Your wife is a saint to film with all those skeeters.
Sweet Camo jacket ☺️❤️
i LOVE cast iron cooking!!!!
@3:54 he left her hangin' lol great video tho. Спасибо :)
Hello Lar's, another great video, the food looks fantastic along with beautiful evening light, what was that strange sounding bird I think I heard in the back ground. And i'm curious Lar's, from Moscow to your homestead are speaking of days to get to your place ?. Thank you, and may you all continue to be well, healthy and happy . Addios.
Leaving the garlic clove whole is very interesting - do you get all the flavor that way? Most cuisines chop it up fine so I'm curious!
Another interesting video Lars. Can you give me more details on what was in your spice mixture, and what are the most popular Russian spices.