Boontjie Bredie (Greanbean Stew)

[CraigWatt]

Interesting. You don't blanch them first?

Thanks Emmie

No, haven't done that. Having said that, last year was the first year I froze them after overnight salt water bath and clean, and didn't have any problems. They were great.

What would the reason be for doing so?

Not to worry, found out why.

Suspect the overnight saltwater bath rendered this unnecessary. The frozen ones were almost as good as the fresh ones.

[EttiennedK]

My late Mom's recipe also used mutton rib - lamb more tender/succulent, mutton tastier.

All that went in there was onion, mutton, green beans and potato - the last being cut into very small pieces so it can "cook away" and help "bind" the stew.

The only spice that went in was salt, pepper, a little nutmeg, 1 or 2 cloves and the juice of 1 lemon - KISS works for Boontjie Bredie.

As as have already been said low and slow - all the flavors need time to marry.

[Emmie L]

Thanks Emmie

No, haven't done that. Having said that, last year was the first year I froze them after overnight salt water bath and clean, and didn't have any problems. They were great.

What would the reason be for doing so?

The water in the cells would do the same thing to them as frost would when they freeze. Turn black and wither. If you blanch first, the cell structure changes and it can withstand the freeze without turning black and slimy.

[CraigWatt]

The water in the cells would do the same thing to them as frost would when they freeze. Turn black and wither. If you blanch first, the cell structure changes and it can withstand the freeze without turning black and slimy.

Thanks, edited my post above.

[Tony Weaver]

For those living in the Western Cape, there's a lekker waterblommetjie festival this Saturday (2 August) at Rhebokskloof and Windmeul between Paarl and Wellington. Potjiekos competition, and the regular monthly Windmeul farmers' market:
https://www.waterblommetjiefees.com/

[Hedgehog]

With this thread coming up, I will have to make some bredie again tonight.

[CraigWatt]

With this thread coming up, I will have to make some bredie again tonight.

Mine is simmering quietly in the potjie as we speak. Will post on the It Are Time thread in the morning.

[CraigWatt]

The water in the cells would do the same thing to them as frost would when they freeze. Turn black and wither. If you blanch first, the cell structure changes and it can withstand the freeze without turning black and slimy.

Hi Emmie, I did some reading today on this, and thought you might find this article interesting:

https://showme.co.za/paarl/lifestyle...uce-in-season/

Other links describe the blanch for Waterblommetjies as "optional":

https://www.facebook.com/PureBolandM...957099/?type=3

On a more general note I found this:
https://www.justapinch.com/recipes/s...blanching.html

Last year was the fist year I froze any, and when I popped them in to the pot frozen there wasn't any sliminess or blackness and I didn't even open freeze them first as per the first link.

I have couple of kilos coming in from Riebeek Kasteel this weekend hopefully, so I will try it both ways and see if it makes any difference.

On the whole, as far as I can tell, without a blanch when freezing vegetables, then "you are doing it wrong", so thanks for the heads up...

[Emmie L]

Hi Emmie, I did some reading today on this, and thought you might find this article interesting:

https://showme.co.za/paarl/lifestyle...uce-in-season/

Other links describe the blanch for Waterblommetjies as "optional":

https://www.facebook.com/PureBolandM...957099/?type=3

On a more general note I found this:
https://www.justapinch.com/recipes/s...blanching.html

Last year was the fist year I froze any, and when I popped them in to the pot frozen there wasn't any sliminess or blackness and I didn't even open freeze them first as per the first link.

I have couple of kilos coming in from Riebeek Kasteel this weekend hopefully, so I will try it both ways and see if it makes any difference.

On the whole, as far as I can tell, without a blanch when freezing vegetables, then "you are doing it wrong", so thanks for the heads up...

For some reason, some things freeze well and others not. But in my experience green leaves like spinach etc hardly ever freezes well without blanching. That's why I was surprised. Maybe the length of your salt bath offered some protection or waterblommetjies is one of those anomalies.

In general it's safer to blanch before freezing.

I also do something that I call flash freezing when freezing (it's not at all). I freeze things for half an hour or so on a baking tray, then I bag them and freeze them normally. It helps so that they don't form one giant clump. Also something you may want to play around with a little. (Not with this necessarily, but as a general principle.)

[Hedgehog]

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[Nutsman]

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Deel nou die resep, dammit, hoe honger maak jy 'n mens so vroeg in die oggend

[Hedgehog]

Deel nou die resep, dammit, hoe honger maak jy 'n mens so vroeg in die oggend

Daai is darem 'n baie lekker bredie. En net so oor 'n uur in die druk pot

Skaap van jou keuse, bruin gebraai in bietjie olyf olie
Haal uit en braai uie tot sag en bietjie bruin (omdat jy in die druk pot kook)
Peper, lourierblaar, gemegde kruie, Origanum. in die uie met 'n knypie neutmuskaat
hoender blokkies 1 of 2 na smaak, en so halwe blikkie gekapte tamaties
voeg die skaap terug in die pot en druk kook op hoe druk vir 40min
Sit af en ontlas die druk van die pot. Sit aartaappels and boointjies in pot, bring tot kook en kook op hoe druk vir verdere 20 tot 30 minute.
Hou die vloestof wat jy insit tot 'n minimum. en wees versigtig met die sout want die hoender blokkies is baie sout


Roer deur en bedien op mielie rys.