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S2 Ep5 / DIE WATERBLOMMETJIEBREDIE

EPISODE 5: RECIPE

DIE WATERBLOMMETJIEBREDIE

  • Season lamb and toss in flour.
  • Add oil to the pot and heat.
  • Add the meat and brown.
  • Remove from pan.
  • Sauté the onion and garlic until softened.
  • Add lemon zest, coriander and a quick seasoning with salt and pepper.
  • Add the wine, stock cubes and water.
  • Return the meat to the pot, cover and simmer gently for 1.5 hours.
  • Add potatoes, waterblommetjies and lemon juice and simmer for another 30 – 45 minutes or until the meat is falling off the bone.
  • Stir parsley and season well.
  • Toss gremolata ingredients together and serve sprinkled over bredie.
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DIE WATERBLOMMETJIEBREDIE

INGREDIENTS

  • 1,4kg Lamb neck
  • Salt and pepper
  • 1 handful PnP Flour
  • 50ml PnP Canola Oil
  • 1 large red onion, chopped
  • 3 cloves of garlic, crushed
  • Zest of 1 lemon
  • 15ml PnP Ground Coriander
  • 250ml PnP Dry White Wine
  • 2 PnP Beef Stock Cubes
  • 750ml water
  • 6 washed potatoes, peeled and halved
  • 250g waterblommetjies, washed
  • 60ml PnP 100% Lemon Juice
  • 20g flat leaf parsley
  Gremolata
  • 20 PnP Flat Leaf Parsley - Chopped
  • Zest of 1 lemon
  • 1 garlic clove, crushed
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SEASON TWO

SEASON ONE