Veldkoolbredie
Post World Cup-blues and rainy weather - so loud on Oep ve Koep's tinny roof that one can barely hear yourself think - definitely calls for hearty stews, plenty of wine and fireside dining.
As mentioned in my recent wild food post, veldkool (trachyandra cilliata) is one my favourite local ingredients and seeing as it's available for such a short time of year (two or three weeks during mid-winter, before it starts flowering), I'm trying to take full advantage by having it on the menu as often as possible.
Perhaps the most traditional way of preparing veldkool is in a bredie, although my veldkoolbredie recipe breaks from tradition somewhat. I'm not giving quantities, as I feel that bredies are most satisfying when you follow your nose (and palate) so feel free to experiment by adding a little, tasting a little, and adding a little more.
I follow much the same method as for waterblommetjiebredie, starting by browning the meat on high heat (I use lamb stewing meat with a few braai chops or loin chops thrown in for extra meatiness - although slightly more expensive, it makes the stew really hearty. )
Once nicely browned, add the onion, put the lid on and allow it to soften and brown slightly. Chuck in a glass of dry white wine, followed by crushed garlic, lemon zest, black pepper and a little stock or boiling water. Turn the heat down and allow to simmer for at least two hours. Now add a layer of potatoes and a layer of veldkool florets, squeeze over some lemon juice, and add a pinch of salt and pepper. Double check that there is enough stewing liquid in the pot, adding more if needed, then cover and allow the potatoes to steam until cooked (approximately half an hour). Once the potatoes are done the veldkool should be cooked very soft, almost mushy.
Gently stir the bredie so that the mushy veldkool melts into the stewing liquid, and allowing the potatoes and meat to mix. Taste for salt, pepper and lemon.
Now add a final layer of veldkool, some more lemon zest, plenty of pepper, salt and finely grated nutmeg and allow to steam for 15 - 20 minutes more until the last batch of veldkool is just tender.
Serve with steamed rice - or if it's a really wet winter's evening you might even be tempted to have some crusty home-baked bread to mop up the stew juices - and a extra large glass of wine.