The Klutz in the Kitchen’s Daily Recipe & Blog – Tuesday 14th July 2014

Groenboontjie Bredie (Green bean bredie)

Cooking and Prep Time: 2½ Hours

Serves: 4

green bean bredie south africa

Today the Klutz shares a favourite of his late Fathers, which when he was growing up was the least favourite meal when Dad decided he wanted to cook dinner. The Klutz like any boy who hated green beans with a passion, mind you any vegetable fell into the hate category too. The Klutz, short pants and all,  tried in vain to feed Snooky, the pet pavement special under the table, you see Snooky like the Klutz disliked green beans and as much as Snooky hated all cats and moles. The memories remain vivid in the Klutzes mind and it is with all love we share this recipe today.

It is a traditional South African recipe for a classic stew of lamb cooked with chillies then topped with green beans and potatoes and is served with rice. It’s been said the meat for this dish isn’t browned, but doing so adds colour and flavour.

Enjoy the cooking, share the experience with family and friends, any day.

Bon Appetite

Ingredients

1 pinch salt and milled pepper

1.2 kilograms lamb neck, trimmed of excess fat

1 glug Finest extra-virgin olive oil

1 large red onions, chopped

2 chillies, cut into small pieces

2 cloves granulated garlic, chopped

1 tbsp whole coriander seeds, roughly crushed

2 tbsp lemon juice and peel, (1/2 lemon)

1 cup dry white wine

1 cup lamb stock, or beef stock

6 Large potatoes, peeled and cut into squares

1 packet fresh green beans, (300g), ends removed

80 ml chopped parsley

2 cups white rice, for serving

Method

Season meat and brown in oil. Remove and set aside.

Drain off excess fat and fry onion, chillies and garlic until soft

Add coriander seeds and fry for another minute

Return meat to saucepan and add lemon juice and peel, wine and stock. Cover and simmer for an hour.

Add potatoes and cook for another hour or until meat is tender

Add green beans and cook for further 15 minutes

Toss through parsley and serve with rice and crusty fresh rolls.

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