Tag Archive | carotts

Wild/Volstruis Resepte


Gesmoorde Volstruis vleis

Gesmoorde Volstruis vleis

Colleen Boshoff Volstruis fillets “gebutterfly” sit pepperdew en feta binne in maak toe met toothpics en laat le in n monkeyglad sous robertsons texan spice bo oor saam bietjie peper los tot kole reg is

Linda Theron Gesmoorde Wild 1,5 kg wildsvleis, liefs vleis wat uit die dier se boud kom marinade vir wild – pas dit aan vir jou hoeveelheid vleis die skil van 1 lemoen die skil van 1 suurlemoen olie 2 uie, in blokkies gesny 2 wortels, in blokkies gesny 2 stele seldery, in skyfies gesny bouquet garni (pietersielie, tiemie en lourierblaar) 280 ml aftreksel sout en peper 15 ml appeljellie beurre manié (verdikking 2dele botter 1 deel meel) Sit die vleis en skille in ‘n bak en gooi die marinade oor. Plaas die groente op die vleis en maak die bak toe. Laat dit 3 dae in yskas en draai die vleis een maal per dag om. Haal die vleis na 3 dae uit, vee dit af en braai aan alle kante bruin in olie in ‘n kastrol. Haal die vleis uit en plaas die groente in dieselfde olie. Stel die hitte laer, bedek die kastrol en laat die groente smoor vir 5 minute. Plaas die vleis op die groente en voeg die bouquet garni, die marinade en die aftreksel by. Geur met sout en peper. Die skille kan jy weggooi. Bring tot kookpunt. Maak nou die kastrol toe met foelie voor jy die deksel opsit. Plaas die kastrol in ‘n 160°C-oond en smoor 3 uur lank. Skep al die vet af, gooi die sous deur ‘n sif in ‘n kastrol. Gooi die jellie by die sous en verdik met die beurre manié. Kook die sous af tot dit omtrent soos ‘n dun room is. Proe vir sout en peper. Sny die vleis in skywe, plaas in ‘n warm skottel en gooi die sous oor voor jy dit bedien.

Ariana Struwig Vat jou (wildsd)boud en rol in gegeurde meul. Bak in ‘n pan met gesmelte botter soos wat jy met ‘n steak sou doen, baie vinnig. Doeksag en baie lekker. Moet nog binne pienk wees.

Lamb Shanks


Lamd Shank - glasseye greek

Lamd Shank – glasseye greek

Lamb Shanks

6 lamb shanks
1 onion, chopped
10 cloves garlic, peeled but left whole
… 2 carrots, diced
400g can diced tomatoes
½ cup sun-dried tomatoes, sliced
2 cups red wine
1½ cups vegetable stock
2 kumara, peeled, cut into 1cm cubes
5 tablespoons each: flour, butter
salt and pepper to taste

Pie Cases
1.2kg (approx) pre-rolled puff pastry
1 egg, lightly beaten
2 tablespoons milk
3 tablespoons sesame seeds

Brown the lamb shanks all over in a hot, non-stick pan. Place them in a slow cooker. Add the onion to the pan and sauté until softened. Add to the slow cooker with the garlic, carrots, the canned and the sun-dried tomatoes. Add the red wine and stock. Cover and cook on low for about 8 hours until the lamb is tender.

Meanwhile, boil the kumara until it’s tender.

Cool the shanks then refrigerate until the fat is solid. Discard the fat. Remove the meat from the shanks, leaving it in quite large chunks.

Heat the liquid from the slow cooker. Mix the flour and butter to a paste. Whisk into the liquid until thick. Season to taste and set aside to cool. Combine the paste with the lamb and kumara.

Preheat the oven to 200ºC. Spray 8-10 large Texas muffin holes with oil. Cut rounds of pastry large enough to line the holes and overlap the rims. Fill with the lamb mixture.

Cover each pie with pastry rounds slightly larger than the top of the pies. Pinch the edges together tightly. Chill for 15 minutes. Brush the tops with the egg and milk combined and sprinkle over the sesame seeds. Make 2 slits in the tops.

Cook in the preheated oven for about 20 minutes until the pastry is nicely browned and the tops have risen.

TOMATO AND WINE-ROASTED LAMB SHANKS - Knorr

TOMATO AND WINE-ROASTED LAMB SHANKS – Knorr

Lamd Shank

Tomato and Wine Roasted Lamb Shanks

Knorr
Ingredients • 4 small-medium sized Lamb Shanks
• 1 KNORR Traditional Roast Lamb Cook-in-Bag
• 1 Onion, finely chopped
• 2 t/spoons crushed garlic • 2 Ripe tomatoes, peeled and roughly chopped
• 1 greenpepper diced (ek gerbuik bietjie rooi/geel en groen)
• ¾ cup Red wine
• 1¼ cups Water
• 1t/spoon rosemary and olive spices (optional)
Instructions
1. Preheat oven to 180°C.
2. Place lamb shanks in a single layer in the roasting bag with the onion, garlic, tomatoes and greenpepper
3. Sprinkle seasoning mix inside the bag, hold the bag closed and roll gently to coat the ingredients evenly.
4. Place roasting bag on a baking tray and add the red wine and water.
5. Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.
6. Place in the centre of the oven and allow to cook for about 90 minutes. Ensure that the grill is off at all times.
7. Carefully cut the bag open and transfer to a serving dish with any sauce that is in the bag.
8. Ek dink as jy 1 of 2 wortels in wieletjies gesny bysit gaan dit ook baie lekker wees
9. Verdik jou sous met bietjie bisto