Mix things up with this delicious summery take on a traditional Margarita. This Festive Season, we’re doing it in ultimate Saffer Summer Style – with Watermelons!
Le Fera Festive Watermelon Margaritas
(makes 12 cocktail glass servings)
2 medium limes
1/3 cup sugar
8 cups seedless watermelon, cubed
2 cups ice cubes
2 cups tequila
1 cup Triple Sec
1/4 cup lime juice
Cut 1 lime into 12 wedges and reserve for garnishes.
If desired, coat the rim of each glass with sugar: Cut remaining lime into wedges. Using these wedges, moisten the rims of 12 margarita or cocktail glasses. Sprinkle sugar on a plate; hold each glass upside down and dip rim into sugar. Discard remaining sugar.
Place half the watermelon in a blender; cover and process until pureed (this should yield about 3 cups). Add half of each of the following: ice cubes, tequila, Triple Sec and lime juice. If desired, add sugar to taste. Cover and process until blended.
Repeat with remaining ingredients.
Serve in prepared glasses. Garnish with reserved lime wedges.
Warm, winter potjie – what else can be said? So many memories are made, gathered around a toasty fire under a starry sky, chatting and laughing with friends and family, enjoying a bottle of wine or hot beverages, while the braai master cooks up a tasty pot. Potjies are always lovingly prepared and take time to develop their signature flavour. This warm, winter potjie is one of our favourites to be enjoyed after a fantastic day in the Mabalingwe bush.
Cook: 2 hours 20 minutes
1 Tbsp Butter
1 Large Yellow Onion, diced
2 Cloves Garlic, diced
2 Cups Mushrooms, chopped
200ml Beef Stock
1.5kg Potjie Beef, without fat
200ml Red Wine
250ml Cream Cheese
Salt and Pepper, to taste
Parsley, to serve
Rice, to serve
Try a vegetarian-friendly version! Remove the meat and add an array of tasty vegetables, such as potatoes, leeks, extra mushrooms or turnips. Keep in mind that the cook-time may need to be adjusted.
First-things-first: start the fire! The coals need to be nice and hot and firewood should continuously be added to keep the flames going while cooking the potjie. Build the “feeding” fire on one side, with the “potjie” fire next to, but further away. This way you can keep the fire hot and move coals from the feeding fire to the potjie pot throughout the cook.
Once your potjie is positioned over the coals add the butter, garlic and onion; sauté until golden. Remove the mixture and place the beef pieces into the pot to brown on all sides. Pour in the beef stock with the mushrooms and add the onion mixture back into the pot. Cover in wine and place the lid, tightly, on the pot. Leave the potjie to simmer for approximately two hours; keep adding coals from the main fire so the pot bubbles. Do not stir the pot!
Take the lid off and, once the meat is soft and tender, stir in the cream cheese. Remove from the heat, sprinkle with fresh parsley and serve. Potjie pairs well with rice and fresh, crusty bread to soak up all that delicious sauce!