{"id":180,"date":"2014-04-28T05:29:13","date_gmt":"2014-04-28T05:29:13","guid":{"rendered":"https:\/\/patelk.com\/?p=180"},"modified":"2014-04-28T05:29:13","modified_gmt":"2014-04-28T05:29:13","slug":"waterblommetjie","status":"publish","type":"post","link":"https:\/\/patelk.com\/2014\/04\/waterblommetjie\/","title":{"rendered":"Waterblommetjie"},"content":{"rendered":"<p><a href=\"https:\/\/patelk.com\/wp-content\/uploads\/2014\/04\/Waterblommetjie.jpg\"><\/a><\/p>\n<p>The Waterblommetjie, also known as cape pondweed, grows in the Western Cape, normally flowering during winter and spring. The Waterblommetjie is used in a local, delicious lamb stew called Waterblommetjie Bredie (small water flower stew).<\/p>\n<p>Here is the recipe for anyone that would like to try it out, serves 4-6 people:<br \/>\n1.2kg Lamb or mutton cut into pieces<br \/>\nsalt and black pepper to taste<br \/>\nflour for dusting the meat<br \/>\nvegetable oil<br \/>\n2 onions, sliced<br \/>\n3 cloves garlic, crushed<br \/>\nthumb size piece of green ginger, crushed<br \/>\n4 cardomom pods, crushed<br \/>\n2ml coriander seeds<br \/>\n2ml fennel seeds<br \/>\n15ml fresh thyme, chopped<br \/>\n15ml fresh marjoram, chopped<br \/>\n1ml grated nutmeg<br \/>\n1-2 small green chillies, seeded and sliced<br \/>\n5ml brown sugar<br \/>\n800ml waterblommetjies, trimmed and soaked in salt water<br \/>\n1 green apple, peeled and grated<\/p>\n<p>Season the meat with pepper and dust with flour.<br \/>\nHeat a little vegetable oil in a large pot and brown the meat a few pieces at a time. Return the meat to the pot add the onion, ginger and garlic and braise over a high heat until the onion turns a nice golden brown.<\/p>\n<p>Crush the cardamom, coriander and fennel seeds in a pestle and mortar and add to the pot with the thyme, marjoram, chilli, waterblommetjies and brown sugar. Season with salt. Cover the pot and turn stove down to a simmer. Simmer gently until the meat is very tender, stirring occasionally. If the bredie becomes too dry, add a little stock or water. If it is too moist then remove the lid toward the end of the cooking time. This should be between 1 &#8211; 2 hours depending on the cut of the meat.<\/p>\n<p>Serve with plain rice and boiled potatoes, or add the potatoes to the bredie in the last 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Waterblommetjie, also known as cape pondweed, grows in the Western Cape, normally flowering during winter and spring. The Waterblommetjie is used in a local, delicious lamb stew called Waterblommetjie Bredie (small water flower stew). Here is the recipe for anyone that would like to try it out, serves 4-6 people: 1.2kg Lamb or mutton&#8230;<\/p>\n","protected":false},"author":1,"featured_media":181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[57,55,56],"_links":{"self":[{"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/posts\/180"}],"collection":[{"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/comments?post=180"}],"version-history":[{"count":3,"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/posts\/180\/revisions"}],"predecessor-version":[{"id":184,"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/posts\/180\/revisions\/184"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/media\/181"}],"wp:attachment":[{"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/media?parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/categories?post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/patelk.com\/wp-json\/wp\/v2\/tags?post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}