Friday, 22 July 2011

Watreblommetjie bredie

Waterblommetjie bredie
750 g waterblommetjies
salt and freshly ground black pepper
30 ml oil
30 ml butter
700 g mutton
2 medium-sized onions
1 clove garlic, crushed
1 green chilli
20 ml lemon juice
15 ml grated nutmeg
60 ml dessert wine
200 ml white wine

Remove the stalks from the waterblommetjies and wash the leaves well. Put into a bowl of water to which 15 ml salt has been added. Leave to soak for 2 to 3 hours or overnight.
Heat the oil and butter and brown the meat a little at a time, then set aside.
Reduce heat, add onion and sauté until soft. Add garlic, chilli, lemon juice and nutmeg.
Return meat to saucepan with drained waterblommetjies, dessert wine and white wine.
Simmer for 1 1/2 to 2 hours, or until meat is tender. Shake the saucepan to prevent the meat from sticking. Avoid stirring the bredie, as this can break up the waterblommetjies.
When the meat is ready, season the bredie. If there is too much liquid, cook uncovered until the gravy is reduced. Skim off any excess fat before serving.