Tag Archive | beesvleis

Beesboud/brisket/Beef roast

Oct25

beef roast

 KNOFFEL BEESBOUD

(Boerekos : Dine van Zyl)

250 g spek

1 kop asyn

Sout

1,5 – 2 kg beesvleis

2 knoffelhuisies, of meer

sout en peper

½  kop meel

kookolie

125 ml warm water

Vir die sous:

1 eetl meel

2 kop water

Eintlik stop jou spek makliker as dit bevrore is. Behandel dit eers en sit dit dan in die vrieskas vir ‘n ruk. Sny die spek in repies van 5 mm dik en 5 cm lank en laat lê dit ‘n uur lank in asyn. Sprinkel nou sout oor en vries die spek.

Sodra die spek bevrore is, kan jy jou beesvleis begin stop. Vat ‘n skerp mes en maak diep snye in die vleis in die rigting waarin die vesels loop. Stamp twee knoffelhuisies fyn, en druk dit saam met die bevrore spekrepies in die gate in die vleis. Vryf die fyn sout oral om die vleis en jy marineer die vleis in ‘n skottel met die orige asyn waarin jy die spek laat lê het. Draai die vleis af en toe om.

Die volgende dag haal jy die vleis uit die asyn en vee dit goed af. Sout en peper die vleis goed en strooi meel oor. Verhit olie, so 5 mm diep, in ‘n swaarboomkastrol. Braai die vleis aan alle kante bruin in die warm olie. Voeg ‘n halfkoppie warm water by, sit die deksel op en verminder die hitte. Nou kan jy maar die vleis los dat dit gaar stoom. Dit sal ongeveer 2,5 uur lank duur. Jy kan die vleis een keer omdraai en teen die einde, wanneer jou vleis gaar is, kan jy die deksel afhaal en die vleis lekker bruin laat braai in die pot.

As jy nou ‘n bietjie sous by die vleis wil maak, dan gaan jy nou so te werk: lig die vleis uit die pot en hou dit warm. As die sous in die pot baie vetterig is, gooi dan die vet af. Roer ‘n bietjie meel in die orige vet en voeg water of water en rooiwyn by. Roer terwyl dit verhit word, sodat daar geen klonte vorm nie – daar het jy nou lekker sous.’

 BEEF ROAST IN DIE SLOW COOKER

1 Kg beesvleis braaistuk

1 koppie beesaftreksel

½ koppie balsamic vinegar

1 eetl wostersous

1 eetl soya sous

1 eetl heuning (of 2 eetl bruinsuiker)

1 na 2 uie gekap

½ tl crushed black pepper

Knoffel vlokkies na smaak

5 ure op hoog of 7 tot 8 ure op laag

Die beesstuk sal so lekker sag wees, dit trek sommer met die vurk uitmekaar.

Maureen Adendorff Van Os

OONDGEBRAAIDE BRISKET

1,5 kg brisket

SOUS

1 groot ui, fyn

2 knoffel, gekap

62,5 olie

250 ml tamatiesous

62,5 ml worcestersous

62,5 ml soyasous.

62,5 ml witasyn of suurlemoensap

125 ml water

25 ml heuning

5 ml mosterdsous

5 ml sout

5 ml mosterdpoeier

Verhit  oond 150 C.

Plaas vleis in gesmeerde oondpan.

Braai ui en knoffel vir 3 min. in olie

Voeg al die sous bestandele by en prut 10-15 minute.

Giet sous oor vleis.

Bedek en bak 2- 2 1/2 uur. Bedruip gereeld met die sous.

Verwyder die deksel of foelie die laaste 30 minute.

Skep vleis uit en roer bietjie kookwater by die sous indien dit te dik is

COCA COLA BRISKET:

Cola in the sauce helps tenderize brisket. Make the brisket the day before and reheat for best flavor.

Ingredients:

1 medium onion, peeled and quartered

1 two-inch piece fresh ginger, peeled

6 large cloves garlic

¼ cup Dijon mustard

½  cup dry red wine

1 to 1 ½  cups Coca-Cola or ginger ale

1 cup ketchup

¼  cup honey

¼  cup cider vinegar

¼ cup soy sauce

½ cup olive oil

¼ teaspoon ground cloves

1 Tablespoon coarsely ground pepper or to taste

1 six- to seven-pound first-cut brisket, rinsed and patted thoroughly dry

Preparation:

Heat oven to 350 degrees F.

Place onion, ginger, garlic, Dijon mustard, red wine, cola, ketchup, honey, cider vinegar, soy sauce, olive oil, cloves, and pepper into a food processor, and process with steel blade until smooth.

Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.

The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.

Heat oven to 170 C Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

 

PERFECT ROAST BEEF

Jamie Oliver

1.5kg topside of beef

2 medium onions

2 carrots

2 sticks of celery

1 bulb of garlic

a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

olive oil

sea salt and freshly ground black pepper

To prepare your beef:

Take your beef out of the fridge 30 minutes before it goes into the oven

Preheat your oven to 240°C/475°F/ gas 9

There’s no need to peel the vegetables – just give them a wash and roughly chop them

Break the garlic bulb into cloves, leaving them unpeeled

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil

Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat

Place the beef on top of the vegetables

To cook your beef:

Place the roasting tray in the preheated oven

Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef

If you prefer it medium-rare, take it out 5 to 10 minutes earlier

For well done, leave it in for another 10 to 15 minutes

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking

Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so

Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy,

GEBAKTE BEESRIB

http://huisgenoot.com/kos/gebakte-beesrib/

1 kg beesrib (in 5 cm-stukke gesny)
sout en vars gemaalde swartpeper
30 ml blatjang
30 ml Worcestersous
30 ml tamatiesous
40 ml olyfolie
Paar druppels suurlemoensap
4 groot aartappels
50 ml melk
botter
30 ml pietersielie

Voorverhit die oond tot 160 °C en geur die beesvleis met sout en peper en pak in ’n oondbak.

Meng die blatjang, Worcestersous, tamatiesous, olyfolie en paar druppels suurlemoensap en giet bo-oor die beesvleis.

Bedek met foelie en bak 40 minute.

Verwyder die foelie en bak nog sowat 20 minute of tot gaar en bros.

Skil intussen die aartappels, sny in blokkies en kook in soutwater tot sag.

Dreineer en druk fyn met ’n aartappeldrukker.

Roer die melk, botter en pietersielie by en sit voor saam met die beesrib en vars slaai.

GARLIC ROAST BEEF
Ingredients: 

1 to 1 ½  kg roast or eye round, all fat trimmed off

3-4 cloves garlic, cut into thin slivers

olive oil spray

kosher salt, to taste

fresh cracked pepper, to taste

2 tsp dried rosemary

meat thermometer

Directions:

Remove the roast from refrigerator 1 hour before cooking to reach room temperature.Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.

Preheat oven to 180C. When the oven reaches 180C, place the roast in a roasting pan and put in the oven.

Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

Adapted: skinnytaste.com

 

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Beesvleis blokkies gereg

Aug22

IMG_8134Ek het gisteraand die :
Curried Beef & Mushrooms with Golden Mash Recipe gemaak en sien die aanpassings. Ek het nie die mash gemaak nie, maar wel pasta – Rys gaan baie lekker ook saam met die dis werk.

Ek het 2 wortels in ringetjies bygevoeg – ook so 2 tl borrie en het my kerrie gebraai met bietjie asyn en suiker asook bietjie knoffel vlokkies – By die resep kan jy enige tyd ‘n koppie veggie mix ingooi. Die wyn sal ek se is opsioneel as jy nie het nie. Die blikkie tamaties kan ook vervang word met 3 vars tamaties- geskil en in blokkies gesny.

 Rens

Deur: http://whatsfordinner.co.za/recipes/437

Ingredients
• 250 gram Button mushrooms, halved
• 30 millilitre Curry powder
• 410 gram Can tomatoes, chopped
• 125 millilitre Red wine
• 125 millilitre water
• 2 Large onions, chopped
• 750 gram Stewing steak, cut into 3 cm cubes
Instructions
1. Preheat oven to 180°C.
2. Brown meat in heated cooking oil.
3. Remove from pan.
4. Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
5. Return meat to pan and add tomatoes,carrots, red wine and water.
6. Simmer covered for about 1½ hours until meat is tender.

DIE OORSPRONKLIKE RESEP: Curried Beef & Mushrooms with Golden Mash Recipe

Deur: http://whatsfordinner.co.za/recipes/437

Ingredients
• 250 gram Button mushrooms, halved
• 30 millilitre Curry powder
• 410 gram Can tomatoes, chopped
• 125 millilitre Red wine
• 125 millilitre water
• 900 gram Potatoes
• 150 millilitre Milk
• 30 millilitre Stork margarine
• 1 sachet KNORR Garlic & Herb Potato Bake
• 2 Large onions, chopped
• 750 gram Stewing steak, cut into 3 cm cubes
• 15 millilitre oil
Instructions
1. Preheat oven to 180°C.
2. Brown meat in heated cooking oil.
3. Remove from pan.
4. Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.
5. Return meat to pan and add tomatoes, red wine and water.
6. Simmer covered for about 1½ hours until meat is tender.
7. Peel then boil potatoes until tender.
8. Drain well and mash.
9. Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.
10. Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.
11. Fill with meat filling and flatten with a spoon.
12. Bake at 180°C for 25 min or until potato is golden around the edges.

 

  • Hier is  jou reseppie wat jy  opgesit het saam die mash,  het net rys bygemaak ipv mash  en gemengde groente bygesit o ja en twee teelepels appelkooskonfyt

     

    kerrie gereg

Pampoenbredie

Jul17

pampoen bredie

PAMPOENBREDIE

(Dit lewer 8 porsies)

Voorkom dat die bredie waterig is, en gebruik ‘n boerpampoen (plat en wit) of botterskorsie (butternut).
Die vleis bly ferm.

2 groot uie, in ringe gesny
4 naeltjies
3 knoffelhuisies, gekneus
3 wonderpeperkorrels
3 stukke pypkaneel
knypie neutmuskaat
45 ml olie
1 kg skaapvleis, in blokkies gesny
125 ml kookwater of verhitte vleisaftreksel
2 kg ryp pampoen, geskil en in blokkies gesny

Aartappel blokkies  indien verkies

30 ml bruinsuiker

Sout en varsgemaalde swartpeper

Gekapte vars pietersielie vir garnering

1. Braai die uie, naeltjies, knoffel, wonderpeperkorrels, kaneel en neutmuskaat in helfte van die olie in ‘n groot kastrol totdat die uie sag en deurskynend is.
2. Voeg die res van die olie en die vleis by en braai tot bruin.
3. Voeg die kookwater of aftreksel by, bedek en prut vir 30 tot 40 minute lank totdat die vleis halfpad gaar is.
4. Voeg die pampoenstukkies by, roer deur en bedek met ‘n digsluitende deksel. Laat prut totdat die pampoen sag is en die meeste van die vloeistof verdamp het.
5. Geur na smaak met suiker, sout en peper.
6. Strooi die pietersielie oor net voordat die bredie voorgesit word. Dien op met rys

Beeslvleis Pastei

May13

Beesvleis Pastei

Beesvleis Pastei

Beesvleis Pastei

Ella Brandt
PASTEIDEEG: [ek gebruik al jare hierdie een, dit werk en is ook nie so duur nie, maak pasteitjies en worsrolletjies met hom.]
2 K meelblom
2 t bakpoeier
knippie sout
125 g Holsum-vet
1 eier, geklits
melk soos benodig

Verhit die vet of olie in ‘n groot pan.
Voeg die gekapte ui by en braai tot sag en deurskynend.
Meng die gemaalde bees- en varkvleis, gaar wortelstukkies, pietersielie en geurmiddels en voeg by.
Roer oor matige hitte tot die vleis nie meer rooi is nie.
Moenie te lank kook nie, want jy gaan dit weer in oond bak.
Sif meelblom oor die vleismengsel en roer tot goed gemeng met die vleis en pansappe.
Verwyder van die stoof en laat tot kamertemperatuur afkoel.
OM DEEG TE MAAK:
Sif die meelblom met die bakpoeier en sout.
Vryf die vet in die meel.
Voeg geklitste eier by met genoeg melk om ‘n deeg te vorm wat maklik sal uitrol.
Rol baie dun uit en sny in sirkels.
Skep die vleisvulsel op een helfte van elke deegsirkel.
Maak die rante klam, vou oor en druk vas.
Druk ‘n riffelpatroon met ‘n vurk om die rante.
Bak in ‘n voorverhitte oond by 180 grade C tot goudkleurig en gaar.

Ina Bosch se Winter pastei ~ RSG

Bestanddele
2 uie gekap
500g beesvleisblokkies
1 x 410g blikkie sampioene, gedreineer
2 koppies beesvleisaftreksel
1 teelepel Ina Paarman green onion spice
1 teelepel pietersielie
1 eetlepel Bisto
1 blik kerrie gemengde groente
1 gelyk teelepel borrie
1 teelepel medium kerrie poeier
1 eetlepel bruin uie soppoeier

Bestanddele Mielie kors
1 koppie bruismeel
1 teelepel mosterdpoeier
2 teelepels vars pietersielie
4 eetlepels botter
420g geroomde suikermielies
4 eetlepels melk
1 eier

Metode
Stel oond op 180 grade Celsius. Verhit olie en soteer uie tot sag en voeg vleisblokkies by en braai tot bruin. Voeg aftreksel, pietersielie, sout en swart peper, kerrie, soppoeier, groente en res van bestanddele by. Roer en voeg water by indien te droog
Plaas deksel op en prut totdat vleis sag is. Maak kors aan – dis ‘n slap deeg Skep vleis in bak en skep deeg bo-oor en bak totdat ligbruin en pofferig

 Drievleis Pastei

1kg beesfilet, in blokkies gesny 250ml koekmeelblom
250g bladspekvleis, in blokkies gesny sout en peper na smaak
5-6 skaapniertjies, vlies en pypies verwyder 1 ui, gekap
250g knopie sampioene, in skyfies gesny botter
1-2 rolle bevrore skilferkors ontdooi geklitste eiergeel
Voorverhit die oond tot 200C. Meng die filet, niertjies en spekvleis saam. Geur liggies met sout en swartpeper en rol in koekmeelblom. Soteer die ui en sampioene in genoeg botter totdat die ui sag is. Skep uit en braai die vleismengsel in nog botter tot die vleis gaar is. Meng met die uiemengsel.
Rol die skilferkors dunner uit en voer ‘n groterige oondbak of 2 kleineres, daarmee uit. Skep die vulsel in. Verf die borand van die bak met water en bedek die vulsel ook met deeg. Druk die kante vas met ‘n vurk. Verf die kors met geklitste eiergeel en bak sowat 25-30 minute lank of tot die kors goudbruin is.

Wenk: Jy kan die niertjies uitlos en meer beesblokkies invoeg as jy nie van iertjies hou nie

Fondue

Apr23

Fondue - the crafty hostess

Fondue – the crafty hostess

Lida Els

Blomkool, klein mielies…bedien buns saam met dit wat vinnig in die oond crispy gemaak is, doop souse, steak, hoender repies, kaas stukkies, kaas worsies, crumbed chicken strips, mushrooms, crumbed mushrooms..en sjokolade fondue vir poeding! 🙂

Ansebe van Niekerk Nou ja in onse ouers se dae het hul mos altyd die steak blokkie, visballetjie en hoender “nugget’ gehad. Het nou die dag ons stofie ens. uitgehaal en toe sommer hoenderborsie in lang dun repe gesny en met suurlemoen en chilli flakes gemarineer. Dan ‘wurm’ jy dit op jou vurkie – heerlik. En ook worsie in klein stukkie bacon toegedraai werk ook lekker. Vriendin bring toe gebakte aartappels daar aan. Lekker afwisseling toe dink ek as mens die aartappel half gaar maak, kan jy hom ook op jou vurkie braai. En dan natuurlik al die doopsouse!! Lekker avodip en my gunsteling: ek meng 2 eetl kondensmelk, 2 eetl mayo, 2 eetl gladde maaskaas en 2 eelt wit uiesop poeier. Meng als en los v 2 ure – heerlik!!!!x

Madelein Smith Die tradisionele Swiss Cheese fondue’s is heerlik…jy smelt 50/50 emmenthsler en gruyere, meng dit met bietjie kirsch waswer (optineel) en dip brood daarin. Dis heerlik! die brood kan natuurlik met enige iets anders ook vervang word

Ella Brandt

Fondue Sauces
Select any two or three sauces that appeal to you.

PEPPER SAUCE
1 x 200 ml Ina Paarman’s Ready to Serve Pepper Sauce
½ cup (125 ml) fat reduced cream
Mix the sauce with the cream and pour into a microproof serving bowl. Re-heat in the microwave on high for one minute before needed.
CHILLI TOMATO SAUCE with CHEESE
1 x 200 ml Ina Paarman’s Ready to Serve Tomato & Chilli Sauce
¼ cup (60 ml) pecorino cheese, finely grated
½ cup (125 ml) fat reduced cream
Mix everything together and decant into a microproof serving dish. Reheat in the microwave on high for 1 minute before needed.
CHEESY MUSTARD SAUCE
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 T (15 ml) prepared whole grain mustard
Mix together and decant into a microproof serving dish. Reheat in the microwave on high for 1 minute before needed.
CURRY SAUCE
1 x 200 ml Ina Paarman’s Ready to Serve Creamy Curry Sauce
½ cup (125 ml) fresh coriander leaves
Reheat the sauce in the microwave on high for one minute before needed and stir through some fresh coriander leaves (snipped smaller in a cup with a pair of scissors).

Ella Brandt

Fondue with Meat and/or Vegetables
Meat for Fondue

STEAK
1 kg beef fillet steak
4 t (20 ml) Ina Paarman’s Meat Spice
2 T (30 ml) olive oil
Cube the steak into 2cm x 2cm blocks. Season and toss with olive oil. Leave at room temperature for at least an hour before cooking. These will cook very quickly – warn your guests.

CHICKEN
6 chicken breast fillets
2 t (10 ml) Ina Paarman’s Chicken Spice
2 T (30 ml) olive oil
Cut the breasts into 1½ cm strips across the grain,double over and spear onto kebab sticks. Leave at room temperature for at least an hour before cooking. These are delicious dipped into the beer batter(recipe follows) before cooking. The batter also protects the chicken from overcooking

Ella Brandt

HOW TO COOK MEAT AND VEGETABLES
Use one wok (or two fondue pots) and allocate 2 fondue forks and/or metal skewers per person.
2 x 750 ml canola oil
Warm the oil just before everyone is ready to start cooking. Ideal temperature would be 170ºC-180ºC. The guests skewer cubes of meat and/or vegetables onto their fondue forks and cook them for a few minutes before dipping the cooked morsels into the sauce of their choice. We have also given you a delicious batter recipe to dip the chicken and vegetables in, before cooking. If you do not have many small dishes to give each guest their own selection of sauces, they can simply spoon sauces directly onto their plates. Salads can be dished onto dinner plates.

Ella Brandt

TIPS FOR THE NOVICE
As soon as the food is cooked it is transferred to your dinner plate with the regular fork. Raw ingredients are once again skewered on the fondue fork and while frying, the cooked food is dipped in or coated with sauce and eaten with the salad accompaniments of your choice. Garlic bread is always a welcome addition.

Vegetables for Fondue
You can simplify or elaborate on this, but select at least three vegetables from the options given below. Do not omit the baby potatoes, they are always a hit.

BABY POTATOES
750 g baby potatoes
1 T (15 ml) Ina Paarman’s Potato Spice
3 T (45 ml) olive oil
Cook the unpeeled potatoes until just done. Cool and cut into halves through the waist. Season and toss with olive oil – leave at room temperature until serving time.

MUSHROOMS
1 small punnet of baby button mushrooms
1 x 300 g punnet portabellini mushrooms
Ina Paarman’s Garlic Pepper Seasoning
Wipe the mushroom caps with a damp cloth and cut the portabellini’s in half. Leave at room temperature until cooking time. Season just before cooking otherwise they draw too much water. Delicious if dipped in batter just before cooking.

BABY CORN/BUTTERNUT CUBES
1 punnet baby corn and/or ½ small butternut, cubed
2 t (10 ml) Ina Paarman’s Potato Spice or Green Onion Seasoning
2 T (30 ml) olive oil
2 T (30 ml) chopped parsley
Keep the corn whole but cut the butternut into small cubes. Season and toss with oil and parsley. Leave to stand at room temperature until cooking time. Can be dipped in batter just before

Ella Brandt

BABY TOMATOES
1 x 500 g punnet baby rosa tomatoes
6 fresh rosemary twigs
Ina Paarman’s Rosemary & Olive Seasoning
Spear the tomatoes onto wooden skewers through the stem end. Arrange in a bowl with the rosemary. Prepare two small dipping bowls with our Rosemary & Olive Seasoning for your guests to dip their briefly cooked tomatoes in.

BABY MARROWS/ASPARAGUS
1 punnet baby marrows and/or asparagus
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
grated rind of one lemon
Cut the washed marrows into 2 cm long lengths and cut the asparagus across in half. Season and toss with lemon rind. Leave to stand at room temperature until time to cook. The seasoning will wilt the marrows a little which removes any bitterness and excess water. Delicious if dipped in batter before cooking.
BEER BATTER
A light and fluffy batter, ideal to coat chicken and vegetable bites. Instead of beer, use soda water for a non-alcoholic variation. It is best to make the batter well in advance to give the flour time to swell. Fold the beaten egg white in just before needed as this gives extra lightness.
1 cup (250 ml) cake flour
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
1 egg yolk
1 T (15 ml) oil
1 cup (250 ml) beer or soda water
1 egg white
Mix all the ingredients except the egg white in a food processor or with a whisk. Just before use, fold in the stiffly beaten egg white. Dip chicken and vegetables in the batter. Drip off excess batter and deep-fry in wok or fondue pot.

Ella se resepte is van Lekker resepte vir die jongergeslag

Johan-Lia Louw

Jy kan ook n degie wat dikker as pannekoekdeeg is maak en neersit sodat mense hul groente daarin kan doop en dan bak.  Ek hou nie van die groente bv net so gaargemaak in olie nie en dis heerlik jy kan enige groente in die degie maak en jy het ook sommer jou stysel by: degie: – 1 koppie bruismeel, 1 eier en halwe blikkie bier,  meng goed, sout en peper en speserye na smaak

Salome van Rensburg

Ek maak gewoonlik die volgende: Goulash vleisie (goedkoper as steak), hoender borsies in blokkies, kaas worsies, bacon om ‘n cherrie vas gesteek met ‘n tandestokkie, baby aartappeltjies (blikke wat reeds gaar is – braai dan net crispy), bro…od blokkies, peppadews met kaas blokkies in, mushrooms. Dan kan jy net ‘n lekker kaas sousie en ‘n mushroom sousie daar by hê sodat die mense dit daarin kan dip (sommer daai pakkies wat jy met kookwater aanmaak) Komkommer repiers, baby tamaties, wortel stokkies, gurgens etc kan ook in ‘n bak neergesit word om tussen deur aan te pesel – net ‘n afwisseling. ENJOY!!!

Janine Mostert

Sny hoener filette in blokkies en bees rump of filet in blokkies. Koop sweet chillie sous maak wit sous geur van dit met knoffel en ander met sampioene. Koop brood deeg by spar sit dit op die tafel om cokctail worsies in toe te maak en te braai. Jy kan ook kaas blokkies sampioene baby marows half gaar aartappel blokkies op die afel sit. Draai kersies in spek toe of gerookte mossels

SWITSERSE KAASFONDUE SOUS:

(Mikrogolf)

400 gr (4x250ml) gerasperde cheddar kaas

50ml koekmeel

2ml sout

2ml neutmuskaat

peper

500ml droe wit wyn

12.5ml brandewyn

Meng kaas, meel en geurmiddels voeg wyn. Bedek en mikrogolf 8-10min op 70% – Roer so 2/3 maal in laaste 2 minute – Haal uit en klits tot gladde mengsel – Voeg brandewyn by en roer deur – bedien dadelik.

 

KAAS Fondue

15 ml botter

15 ml koekmeel

375 ml witwyn

175 g gruyère-kaas, in klein blokkies gesny

175 g emmenthal-kaas, in klein blokkies gesny

175 g sterk cheddar-kaas, in klein blokkies gesny

1 ciabatta-brood, in klein blokkies gesny

Smelt botter in ’n kastrol. Voeg meel by en maak aan tot ’n gladde pasta. Verhit wyn en gooi by meelmengsel. Meng goed om klonte te verhinder. Voeg gruyère-kaas by en roer tot gesmelt. Voeg die ander twee kase bietjies-bietjies by en roer tot al die kaas gesmelt is. Gooi oor in fondue-pot en sit dadelik voor saam met blokkies brood

 

SWITSERSE  fondue

2 koppies droë wit wyn

1 knoffelhuisie

£ 1 Switserse Kaas

3 eetlepels Meelblom

1 eetlepel Suurlemoensap

1 / 4 teelepel wit peper

Sout na smaak

Neutmuskaat na smaak

Vryf die binnekant van die fondue pot met die knoffelhuisie en voeg kruidnagel te pot

Verhit die White Wine & suurlemoensap oor medium lae hitte – moet warm, maar moenie kook nie

Meng meel en Kaas in ‘n bak

Stadig voeg kaas mengsel terwyl geroer

Voeg res van bestanddele, terwyl geroer

Opsioneel: Voeg ‘n skeut van die Kirsch of Blackberry Brandy

Te Dip: Italiaanse brood in blokkies gesny, groente, plat brode

 

MOKKA  Fondue

8 oz Semisweet Chocolate

1 / 2 koppie Hot Espresso of Koffie

3 eetlepels suiker

2 eetlepels Botter

1 / 2 teelepel vanielje-ekstrak

Kap sjokolade in klein stukkies en sit eenkant

Verhit espresso en suiker in fondue pot oor lae hitte

Voeg stadig sjokolade en botter terwyl geroer

Voeg Vanilla by

Opsioneel: Voeg ‘n skeut van die Ierse Liqeur by

Te Dip: Angel Food Cake, Apple Skywe, Piesangs, aarbeie, Pound Cake, Krak Lingen, pynappelstukke, Marshmallows

 

 SJOKOLADE  Fondue sous:

5ml Vanilla essence

200g (2 x slabs) sjokolade van jou keuse

250ml vars room

Smelt sjokolade in pot op lae hitte, voeg room by en bly roer tot goed gemeng, gooi vanilla by. Dis heerlik – gebruik dit vir sjokolade fondue.

 

  Charmaine Pereira

BEEF FONDUE WITH 3 SAUCES :

CURRY SAUCE:
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 1/2 pounds beef tenderloin, cut into 3/4-inch cubes
3 cups vegetable oil
1. In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

Charmaine Pereira

‎”This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.”
TOFEEE SAUCE :
1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 can sweetened condensed milk
1 teaspoon vanilla extract
1. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.
*** If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.

 

CHEESE Fondue
It’s the classic fondue you grew up with – warm, creamy, savory cheese, perfect for dipping with a loaf of soft
French bread.
Ingredients:
8 ounces shredded cheddar cheese
… 8 ounces shredded emmental cheese
1 clove garlic
1 (12-ounce) can beer
2 tablespoons flour
1 teaspoon salt
Pinch pepper
French bread, cubed, for serving
Directions:
1) Combine all ingredients except bread in a fondue pot; heat until melted, stirring occasionally.
2) Serve warm with French bread.

 

CHOCOLATE Fondue recipe
Looking for an irresistibly decadent dessert? Enjoy a chocolate fonduesilky smooth and utterly luxurious, it’s the perfect ending for a perfect dinner.
Ingredients:
1 ½ cups sugar
1 ¼ cups water
¼ cup corn syrup
1 cup unsweetened cocoa powder, sifted
¾ cup heavy cream, plus more, as needed
5 ounces chocolate, chopped
1 tablespoon whipping cream
Favorite cake, cubed, for serving
Fresh fruit, cubed, for serving
Directions:
1) Combine sugar, water, and corn syrup in a medium pot; bring to a boil over high heat. Simmer 15 minutes, until liquid reduces by almost half.

2) Add cocoa powder, whisking to mix. Add heavy cream; bring to a boil and simmer 5 minutes.

3) Remove from heat; stir in chopped chocolate and whipping cream. Transfer to fondue pot to keep warm.

4) Serve with cake and fresh fruit.

 

BEEF Fondue recipe
Didn’t know that fondue could include meat? Use the hot sauce as a cooking liquid to cook fresh beef, and enjoy it with a spiced dipping sauce on the side.
Ingredients:
3 pounds sirloin, cut into ½-inch cubes
½ pound butter
¾ cup olive oil
10 tablespoons butter
5 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
Directions:
1) Melt ½ pound butter and olive oil in a large pan. When hot, transfer to a large fondue fan.

2) Meanwhile, prepare the dipping sauce: melt 10 tablespoons butter, Worcestershire sauce, and mustard in a medium pot. Stir until fully melted; keep warm over low heat.

3) When oil mixture begins to bubble, spear beef cubes with a fondue fork; lower into oil and fry 3 minutes, until no longer pink. Serve with warm dipping sauce.

 

CHICKEN  Fondue recipe
This fondue works well for a family dinner taken up a notch. Fresh chicken breast gets submerged in a cooking broth and is finished off with a spicy chili cream sauce.
Ingredients:
4 skinless, boneless chicken breast halves
5 cups chicken broth
12 ounces prepared chili sauce
½ cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
Salt and black pepper, to taste
Directions:
1) Dice chicken into 1-inch cubes. Season with salt and pepper and spear. Set aside.

2) Place broth in fondue pot; bring to a boil.

3) In a small bowl, combine chili sauce, mayonnaise, and onion. Set aside.

4) Submerge speared chicken into boiling broth; cook until no longer pink, about 3 minutes. Serve with prepared chili sauce.

 

CARAMEL  Fondue recipe
Take a leap back to your childhood with this homemade caramel fondue. Served with skewered marshmallows, it’s a first-rate camping trip brought indoors.
Ingredients:
1 cup sugar
1 tablespoon cornstarch
1 tablespoon rum
3 egg yolks, beaten
1 cup milk, warmed
¼ cup boiling water
½ teaspoon vanilla extract
Fresh apples, for serving
Marshmallows, for serving
Directions:
1) Place sugar in a small pan; heat over medium until sugar melts and liquefies, stirring. Set aside.

2) In a small bowl, whisk together cornstarch and rum. Set aside.

3) Combine egg yolks, milk, and reserved rum mixture in a double boiler over hot water; cook, stirring constantly, until thickened.

4) Combine melted sugar and boiling water in a small pot; immediately add to warm milk mixture; continue stirring over low heat 20 minutes, until caramel has melted.

5) Remove from double boiler; stir in vanilla and transfer to a fondue pot.

6) Serve with apples or marshmallows on spears.
SWISS Fondue recipe
Swiss cheese and Gruyere cheeses make for a fondue recipe that’s rich and savory. Cooked in a white wine sauce, it makes for a dish worthy of your finest entertaining.
Ingredients:
8 ounces Swiss cheese, grated
4 ounces Gruyere cheese, grated
1 ½ tablespoons cornstarch
1 cup dry white wine
1 tablespoon Kirsch
1 clove garlic, minced
French bread, cut into cubes
Directions:
1) Combine cheeses and cornstarch in a large bowl. Set aside.

2) Combine wine, Kirsch, and garlic in a fondue pot; bring to a boil over high heat. Add cheese mixture, whisking to prevent lumps. Bring to a gentle simmer and keep warm over low, stirring as needed. Serve with bread.

Steak in ‘n jassie

Mar26

Marineer  steaks so vir ‘n rukkie in worstersous, suurlemoensap en bakpoeier.

Druk steak in meel, dan in eier, weer in meel – gooi sout en peper oor – plaas vir so 20 min in yskas.  Sit in pan wat se olie reeds warm is – die olie moet nie… koud wees nie anders le jou vleis en degie in die koue olie en val die degie van die vleis af.

Sit deksel op jou pan

Letterlik 2 minute later – draai om, dan lyk dit so – 1 tot 2 minute verder – haal uit, sit op handdoekpapier om ergste olie af te dreineer

Kook aartappels tot sag, sout peper mayonaise en botter

of:

Kook sommer in die mikrogolf in ‘n plastieksak – 2/3 groot aartappels . Prik gaatjies in die aartappel.  Mikrogolf so om en by 8 min- gee dan  staantyd van so 3 minute binne in die mikrogolf, moenie die deur oopmaak nie. Dien aartappels dadelik op na 3 minute staantyd, moenie dit vir ‘n ruk in die mikrogolf laat le nie, anders raak dit taai en verimpeld soos ou skoene. Indien jy sien die aartappels is nog hard, mikrogolf weer so ‘n minuut of 2 – dien op. 

 

Rump Steak met Potato Wedges en Gestoomde Uie

Mar18

Rump steak met potatowedges en gestoomde uie

Rump steak met potatowedges en gestoomde uie

Marineer jou steak met bietjie suurlemoensap, balsamic vinegar en bakpoeier – Ongeveer vir half uur na uur – draai 1 maal om

Ek hou van my steak ÇHARCO GRILLED. As jou steak gaar is soos verkies doen die volgende :

As jou steak gaar is doen die vlg: Rol 2 stukkies koerantpapier in worsies – gebruik olyfolie saam met dit.

Gooi bietjie olyfolie oor die steak. Sit die koerantpaier op kole en gee ‘n blaas dat dit vlamvat – 5 sekondes – draai om – weer so 5 sekondes en haal af

Charco grilled steak – medium

Charco grilled steak – medium

Charco grilled steak – medium

Sny aartappels in skywe en pre-cook in mikrogolf vir so paar minute in sak – gooi handvol meel en baie aromat oor

Deepfry tot mooi gaar en goudbruin

Uie in foil – sny 1 of 2 uie in kwarte – neem 1 kwart en kap fyn en gooi bo-oor die kwarte – sout en peper en enige spices wat jy het bv texan steak spices of BBQ -Sit so paar klonjies botter op  Maak toe en sit eenkant op die rooster

Gestoomde uie saam met braaivleis – baie baie lekker

 

 

 

Steak Sosatie

Mar18

Steak sosatie

Steak sosatie

Rencia Odendaal Pretorius

SOSATIE MARINADE

Braai saam:

3 hoogvol tl kerrie

1 tl borrie

2 uie (gekap)

Voeg by:

1/3 bottel chutney

4 eetl appelkooskonfyt

1/2 kop asyn

10 eetl suiker

500ml water

2tl sout

1 tl peper

Bring tot kookpunt en gooi warm mengselbo-oor sosaties.

Marineer vir tenminste 3 dae in yskas.

Draai jou sosaties gereeld.

Vleis wenke

Mar13

Vleis/vark/beesvleis vetjie: Sny kepe in die vet van ‘n tjop/rump as jy dit bak  Dit verhoed dat die vet opkrul (die vleis skeef trek) as dit bak en veroorsaak dat die vet bietjie uitkook en lekker crispy braai.

Beesvleis snitte

Beesvleis snitte

Hoe gaar is jou vleis

Hoe gaar is jou vleis

Steak Rare

Steak Rare

Steak Medium to Rare

Steak Medium to Rare

Steak Medium to Well Done

Steak Medium to Well Done

Steak Well Done

Steak Well Done

 

Ground beef:

Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.