(11276) [2006-12-11 15:03
A remarkable capture of what is locally know as "waterblommetjies". Directly translated it simply means "water flower" and it is cooked in a tasty dish called "waterblommetjie bredie" or stew.
- 1.5kg. breast of mutton or lamb, cubed.
- 2 bunches of waterblommetjies.
- 2 onions, chopped.
- 1 large cooking apple, cored and sliced.
- 4 potatoes, peeled and thinly sliced.
- 1 bunch of sorrel, chopped. (Optional).
- 1 cube meat stock.
- 1 glass, dry white wine.
- 1 teaspoon sugar.
- 1 teaspoon salt. (Or to taste).
- ½ teaspoon black pepper.
- 2 tablespoons cooking oil.
1. Remove the flowers from the stems and rinse thoroughly in salted water.
2. Rinse again in fresh water making sure that no sand or bugs remain.
3. Set the flowers aside to dry.
4. Brown the meat in the cooking oil.
5. Add the onions and stir until soft.
6. Add all the remaining ingredients, including the waterblommetjies, cover and simmer for around 2½ hours, or until the meat is tender.
7. NOTE 1: Do not stir the (bredie) stew too often or you will break up the flower heads.
8. NOTE 2: Some people prefer to add the waterblommetjies to the bredie 30 minutes before the end of the cooking time. This results in a slightly crunchier texture.
Combine this true South African specialty with your photo and you have a tasty meal that looks magnificent as well.
Excellent work and TFS.