EIERVERRASSING  EN  MIELIERYSSLAAI

Rika Theron

Bestanddele en Metode
Sny 6 hardgekookte eiers in lengte middeldeur en skep eiergeel uit. 
Meng ‘n bietjie mayonnaise, 2 e gevlokte, ingemaakte salm of gevlokte skelvis of fyngekerfde hoender,
1 e gekapte selderystingels,
1 t fyngekapte pieterselie,
1/2 t Franse mosterd,
Worcestersous en geurmiddels na smaak met die goed fyngedrukte eiergele tot die mengsel romerig, maar nogtans nie pap is nie. 
Geur na smaak.  Skep vulsel terug in eierwitte en druk 2 halwe eiers weer opmekaar vas. 

Wenk
Die halwe eiers kan natuurlik ook so gelaat word, maar vir die kosblik is dit beter om dit opmekaar te druk.  As daar van die vulsel oorbly, kan dit vir toebroodjies gebruik word.  Plaas die gevulde eiers op mielierysslaai in ‘n klein lugdigte bakkie en verseël.  

MIELIERYSSLAAI
Meng
1 k gaar mielierys.
1/2 t borrie,
2/5 k gevlokte salm of hoender of skelvis,
1 e asyn,
1 e gekapte uie,
1 t Worcestersous,
1 e gekapte pieterselie,
1 e mielie-olie,
1 e gekapte rooi pimento en sout en peper na smaak saam en skud liggies. 
Skep onder op die boom van ‘n lugdige bakkie en rangskik die eiers bo-op.

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DEBONED PORK NECK

Woumarie

Ingredients
1 deboned pork neck, tied with string
salt & freshly ground black pepper
1 tbsp butter
1 medium onion, chopped
1 carrot, chopped
1 leek (only the white part), chopped
4 garlic cloves (whole)
15 ml flour
500 ml milk
bunch fresh parsley
5 twigs fresh thyme

Method
Season pork with salt &pepper, place in Large Oval Roaster. Add butter, onion, carrot, leek and garlic. Dissolve flour in heated milk. Add fresh herbs. Pour milk mixture over pork. Bake covered at 180ºC for 90 minutes or till meat is done, turning pork 3 times during cooking process. Note: Milk may separate. Take pork out, drain vegetables, keeping milk sauce aside.  Puree vegetables, add milk sauce and heat through till thick .  Cut pork into slices and pour sauce over or. Serve rice or mash and vegetables.

 

PYNAPPELPOEDING

Anna Eksteen

Dié poeding vorm ‘n romerige laag onder-in en koek bo-op. Bedien met vla wat gemaak is van klappermelk. Dit gee die poeding ‘n egte tropiese geur.

Bestanddele
80ml bruismeel
2ml sout
125ml strooisuiker
2 eiers, geskei
125ml melk
15ml suurlemoensap
100ml fyn pynappel
80ml pynappelsap

Metode
Voorverhit die oond tot 180C en smeer ‘n oondbak van 22 cm met botter. Sif die meel, sout en strooisuiker saam. Klits die eiergele saam met die res van die bestanddele tot gemeng en voeg by die droë bestanddele. Klits tot gemeng. Klits die eierwitte tot sagte punte vorm en vou in. Giet in die gesmeerde bak en plaas in ‘n groter oondbak wat half vol water gemaak is. Bak vir 45 minute tot goudbruin. Genoeg vir 4-6 mense.

 

PILCHARD, CARROT & BROCCOLI TART

Woumarie

Ingredients
400g can Lucky Star Pilchards in Tomato
250g carrots, peeled and sliced
150g broccoli florets
1 onion, finely sliced
oil for frying
1 cup milk
3 eggs, lightly beaten
3 tablespoons grated cheddar cheese
½ teaspoon mustard powder
salt and ground black pepper

SHORTCRUST PASTERY
2 cups cake flour
½ teaspoon salt
½ teaspoon baking powder
150g cold butter or margarine, cut into blocks
1 egg yolk
1 tablespoon oil
1 tablespoon iced water

Method
TO MAKE THE PASTRY: sift together the flour, salt and baking powder in a bowl. Rub in the butter or margarine with your fingertips until the mixture is crumbly. Mix together the egg yolk, oil and water, add to the pastry, and mix to a stiff dough. Add extra water if necessary. Refrigerate the pastry for at least an hour. Heat the oven to 200°C. Roll out the pastry and line a large, greased quiche tin or pie plate. Prick the base and bake for about 15 minutes until lightly browned. Allow to cool before adding the filling. Reduce the oven temperature to 160°C. Flake the pilchards in their sauce with a fork. Simmer the carrots in salted boiling water in a medium saucepan for about 3 minutes until half cooked. Add the broccoli, cover and simmer for about 6 minutes more until the vegetables are tender. Drain well. Fry the onion in a little oil in a small frying pan till golden brown. Scatter the pilchards, carrots, broccoli and onion into the pastry case. Mix together the milk, egg and cheese, and season with mustard, salt and pepper. Pour over the pilchards and vegetables and bake uncovered for about 45 minutes until the filling has set. Serve with salad.

 

BROS SOUTIGE AARTAPPELS

Okkie

Bestanddele
6 groot aartappels, in klein blokkies
300g salami, in blokkies
2 groot uie, fyngekap
3 preie, in dun skyfies gesny
30ml margarien
30ml kookolie
50ml gekapte pietersielie
paprika en sout na smaak
kookolie vir diepbraai

Metode
Verhit olie en botter tot goed warm en voeg uie en preie by. Soteer tot sag en voeg sout en paprika by. Diepbraai aartappels in warm olie tot goudbruin. Meng met res van bestanddele en sprinkel pietersielie oor.

 

Lasagne ~ Grootmaat

Jan van Niekerk
Lewer 48 porsies

Bestanddele
1,2 kg Ongekookte lasagne pasta
120 g Parmesaankaas

Vleissous:
4,5 kg Beesmaalvleis
50 ml Sonneblomolie
800 g Uie, gekap
10 ml Varsgemaalde knoffel
1,2 kg Tamaties, geskil en grof gekap
360 ml Tamatiepasta
30 ml Sout
10 ml Varsgemaalde swartpeper
60 ml Bruinsuiker
15 ml Droë basiliekruid
1,2 l Warm vleisaftreksel
200 ml Varsgekapte pietersielie

Bechamel-sous
4,8 l Melk
400 g Wortels,gekap
200 g Selderystingels, gekap
20 Swartpeperkorrels
4 ml Foelie
450 g Botter
450 ml Koekmeel
10 ml Sout

Metode:
Vleis:
Verhit die olie in ‘n groot kastrol en braai die vleis bruin. Voeg die ui en knoffel by en soteer tot sag. Voeg die tamaties, tamatiepasta, geurmiddels, suiker, basilie en warm aftreksel by. Verlaag die hitte,plaas die deksel op en prut vir 1 uur. Voeg die pietersielie by.

Bechamel-sous
Verhit die melk, wortels, seldery, peper en foelie saam in ‘n kastrol tot welpunt. Giet dit deur ‘n sif. Smelt die botter in ‘n kastrol en roer die meelblom by. Voeg die gegeurde melk bietjie vir bietjie by en roer tot ‘n gladde mengsel verkry is. Geur met sout en verhit oor lae hitte terwyl dit aanhoudend geroer word. Kook tot sous verdik. Skep afwissellende lae pasta, vleismengsele en sous in oondvaste bak. Herhaal 2 tot 3 maal die lae en eindig met bechamelsous. Strooi die parmesaankaas oor en bak in voorverhitte oond by 180°C vir 40 minute. Lewer 48 porsies.

 

KARAMELPOEDING

Anna Eksteen

BESLAG
500ml koekmeel
10ml bakpoeier
2ml sout
250ml suiker
60ml appelkooskonfyt
2 eiers
10ml koeksoda opgelos in 45ml asyn
500ml melk

STROOP
500ml suiker
500ml melk
15ml vanieljegeursel
250ml water
125ml botter

Metode
Voorverhit die oond tot 200C en smeer ’n oondbak met botter. Sif die meel, bakpoeier en sout saam. In ’n ander bak, klits die suiker appelkooskonfyt en eiers baie goed saam tot lig en dik (dit neem ongeveer 10 minute) en vou dit om die beurt met die melk en asynmengsel by die droë bestanddele in. Giet in die voorbereide oondbak en bak vir ongeveer 45 minute tot goudbruin en gaar. Terwyl die poeding bak, berei die stroop: Verhit alles saam oor lae hitte tot die suiker gesmelt is. Bring tot kookpunt en prut vir 5-7 minute. Giet die kokende stroop oor die poeding sodra dit uit die oond kom. Laat staan vir 15-20 minute en sit voor met roomys, room of vla. Bedien 8-10 porsies.

 

BROODSLAAI

Lynette Muller

Bestanddele
1 brood (korsie loos) in blokkies gesny
6 eiers (fyngedruk met vurk)
6 eet lp asyn
6 eet lp suiker
1 eet lp mostert poeier
500 ml mayonnaise
blokkies kaas
gurkins in skyfies gesny

Metode.
Braai brood blokkies in diep olie en hou eenkant
Meng eiers, asyn, suiker en mostert poeier saam oor lae hitte – roer gereëld sodat nie aanbrand
Haal af van hitte voeg mayonnaise by
Meng brood en sous 1 uur voor opdiening, voeg kaas en gurkins by

 

COCONUT CHICKEN CURRY WITH CAULIFLOWER CRUMBLE ~ Bantng

Woumarie

INGREDIENTS:
3 chicken breasts
½ cup coconut flour
Salt & pepper
Coconut oil; for frying
1 onion; minced
2 garlic cloves; minced
2 green peppers; diced
2 tbsp. (30 ml) curry powder
1 tin (425 g) tomatoes
1 tin (400 ml) coconut cream
1 tbsp. (15 ml) hot pepper sauce
For the cauliflower crumble:
1 packet (300 g) shredded cauliflower (about 1 large head)
Small handful fresh coriander leaves; chopped
1 tsp. (5 ml) cumin seeds
Juice of ½ a lime
Salt & pepper; to season
1 tbsp. (15 ml) coconut oil

METHOD:
Preheat the oven to 180°C. Cut the chicken breasts into strips. Season the coconut flour with salt and pepper, then dust the chicken strips. In a heavy-based pan over moderate to high heat, fry the strips until golden. Remove and set aside. Add the onions, garlic and pepper to the pan and fry until soft. Stir through the curry powder and fry for a further 30 sec. combine the chicken with the curried onion mixture. Place in an ovenproof dish. In a saucepan over moderate heat, combine the tomatoes, coconut cream and pepper sauce. Cook until heated through. Pour the sauce over the chicken strips. Bake for 45 min. or until cooked through and bubbling. To make the cauliflower crumble, fry the cauliflower in the coconut oil, stirring often to prevent burning. Add the coriander, cumin seeds and lime juice. Season. Stir to combine and cook until it just starts browning on the edges. Serve the curry chicken on a bed of cauliflower rice.

 

QUICK PILCHARD CURRY

Woumarie

Ingredients
400g can Lucky Star Pilchards in Chilli
2 onion, finely sliced
oil for frying
2 garlic cloves, crushed
1 green chilli, sliced and seeded
3 tomatoes, peeled and chopped
1 teaspoon curry powder (more or less, to taste)
salt and ground black pepper
6 hard-boiled egg, peeled and quartered

Method
Drain the pilchards; keep the sauce. Fry the onion in little oil until golden brown in a frying pan. Add the garlic, chilli, tomato and curry powder, and season with salt and pepper. Stir in the sauce from the can of pilchards, cover and simmer for 5 minutes. Add the pilchards and heat through. Transfer the curry to a serving bowl, garnish with hard-boiled eggs and serve with rice and chutney.
Another serving suggestion is to roll the curry up in a roti.