Drostdy-Hof Extra Light opens the door to Spring

Monday, 9 September, 2013
Celebrate spring and the reappearance of fresh, new-season vegetables with this delicious and healthy potjie that matches seamlessly with Drostdy-Hof Extra Light. Keep a cup-sized portion of the wine for the pot to lend a lively lift to the Mediterranean medley of flavours topped with herbs, lemon zest and feta.
Drostdy-Hof Extra Light is available in 375ml, 750ml and 1,5-litre bottles, or 2-litre and 5-litre bag-in-box packaging from major retailers countrywide.  

Mediterranean Vegetable Potjie

60ml olive oil
2 leeks, washed and sliced
2 onions, chopped
3 celery stalks, thinly sliced
2 garlic cloves, crushed
15ml fennel seeds
2 bay leaves
1 of each: red, green and yellow pepper
500ml vegetable stock
250ml Drostdy-Hof Extra Light
250g baby carrots
750g baby potatoes
300g green beans
300g pickling onions, halved
5 large baby marrows, sliced
200g baby corn
500g cocktail tomatoes
a large handful of baby spinach
salt and ground black pepper
zest of 2 lemons
a handful of chopped parsley
2 disks of feta cheese, crumbled

Prepare fire as usual ensuring enough coals to cook a potjie. Heat the oil in a medium-sized cast iron potjie and gently fry the leek, onions, celery, garlic, fennel seeds, bay leaves and peppers until golden. Add the vegetable stock and Drostdy-Hof Extra Light and stir. Add the baby potatoes and carrots and bring to a slow boil. Cook for 30 minutes. Test with a sharp knife to see if the potatoes are soft, then add the green beans, pickling onions, baby marrows and baby corn and simmer for a further10 to 12 minutes. Lastly, add the cocktail tomatoes and the baby spinach leaves and stir into the potjie. Season with salt and ground black pepper to taste. Combine the lemon zest, parsley and feta cheese and sprinkle over the potjie just before serving. Serve with couscous.