Lynne found this recipe in her old tried and true recipe
box and she hasn’t made it for years. It originates from Jocelyn Dimbleby, who
travelled extensively. No clue as to where it comes from, but the rather
Moorish or Middle Eastern flavours of this dish speak to North Africa – where
they don’t use much pork or bacon! It is surprisingly spicy, we think from the
fresh black pepper. It is almost a potjie and certainly doesn’t require much
preparation. Marvellous flavours, so we know you will love it. Serve with fresh
green vegetables like beans and broccoli or a large mixed salad, perhaps with
shaved fennel and orange. We had this with a Paul Cluver 2015 Ferricrete
Gewürztraminer which went perfectly with the spice. Beer would also go well
1 kilo of potatoes – 3 T olive oil – 4 large cloves of
garlic, chopped – 3 t cumin seeds - 350 g tomatoes, chopped - 4 large
Kassler chops or a small joint of gammon about 1.5 kilos without fat or skin – 2
t mace - 1 large onion, roughly chopped - 2 bay leaves – 1 T wine vinegar –
freshly ground black pepper
Peel the potatoes, and then cut into 1 cm slices. Put
a good drizzle of olive oil in the base of a casserole with a lid and layer in
the potatoes. Mix together two thirds of the garlic, 2 t of the cumin seeds,
the mace, the chopped onion, the tomato, bay leaves, oil, wine vinegar and
several good grindings of black pepper. Put this on top of the potatoes. Mix
the remaining garlic with 2 t of cumin seeds and plenty of black pepper and rub
this onto the pork, then place it on top of the potato mixture. Add 2
tablespoons of water. Cover and bake for 40 minutes if using chops or until the
potatoes are cooked; 1¾ to 2 hours if using a gammon joint. Serve the meat and potato
mix together with the juices from the pan (with slices of the gammon if using).
Remember: 1 T is a tablespoon 1 t is a teaspoon
© John & Lynne Ford, Adamastor & Bacchus 2018
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