Main  --  Bread  --  Potjie  --  Soup  --  Pasta  --  One Pot  --  Venison

Moerby Ratatouille

Vegetable stew with aubergine and baby marrows, making it ratatouille :-) This should work with pretty much any vegetables you have in the 'fridge.

Starting with the obiquitous flat bottomed black pot, gently heat garlic in some oil. Add chopped onion & soften. Add diced vegetables, starting with aubergine at the bottom and ending off with baby marrows and mushrooms on top.

When the aubergine's generated some water, stir in the stock powder, salt, pepper, whatever.

When the squash and parsnip is soft, the pot's done. Serve with cous-cous.


Beef Stew

Most of these measurements are approximate, do what looks and feels right, it's the only way to cook.

Put the flour & pepper in a bowl, add the beef bit by bit, shake to cover with flour.

Fry bacon (tip : slow frying makes magical bacon). Remove.

Put the beef cubes in the pot, spaced out (you probably need to do half the beef at a time). Slowly brown the meat. Turn the cubes over once the bottom side is nice and crunchy. Remove beef from pot.

Melt the butter and slowly caramelize the onions. Add the mushrooms and fry. Add carrots and turnips. Deglaze pot with red wine. Cut bacon into bits with scissors and add to pot. Also add beef.

Sprinkle stock powder into pot and add water. Bring to boil & simmer. Add cinnamon, bay leaves, bouquet garni,Worcestershire, whatever floats your boat.

When you think this is about half done, add the butternut.

When you think it's almost done, start boiling the potatoes in a separate pot with some salt (I'm really writing this recipe for a bachelor-type audience, no?)

When the potatoes are cooked, make mash, serve.

Variation - Quatre Epices