EENBAKETE MET SOUTBEESVLEIS: [maak hom in jou potjie]

Bestanddele
Bietjie olie
2 Uie Gekap
½ Pakkie Spek, gekap
2 Knoffelhuisies, gekneus
½ Teel Gedroogde pietersielie
1 Rooi Soetrissie, ontpit en in blokkies gesny
1 Blik Sout beesvleis, fyn gemaak
1 Blik Geroomde sampioene
1 Blik Sampioene in skyfies gesny
2 Teel Bruinsuiker
1 Teel Kerriepoeier
3 Eetl Blatjang
1 Teel Worcestersous
Sout en gemaalde swartpeper na smaak
1 Koppie Water
3 Koppie Amper gaar rys
1 Koppie Cheddarkaas, gerasper

Metode
Stel oond op 180C. Soteer uie, spek en knoffel oor lae hitte tot sag.
Voeg pietersielie en soetrissie by en soteer nog ‘n bietjie.
Voeg die sout vleis en al die sampioene by.
Meng suiker, kerrie, blatjang, worcestersous, sout en peper met water en roer goed deur.
Voeg by vleismengsel in kastrol en prut oor lae hitte vir 5 minute.
Skep rys in ‘n groot genoeg gesmeerde oondbak.
Skep vleismengsel bo-op en sprinkel kaas oor.
Bak vir 30 minute of tot alle vloeistof geabsorbeer is.

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Mash potato dumplings

Bestanddele
500 gram aartappels, gekook in skil, skil afgetrek en daarna fyn gedruk (mash)
1 Large eier, geklits
1/2 teelepel sout (of na smaak)
2 koppies ALL PURPOSE FLOUR

Metode
Meng in groot mengbak die aartappels, eier, sout, meel, tot sag maar moenie dit te veel meng nie, dit word dan taai.

In ‘n groot kastrol, kook water en sout.

Strooi meel oor skoon kombuis oppervlak of hout bord, smeer meel aan jou hande ook, rol die aartappel deeg, bietjie op ‘n slag, rol die deeg in stukkies,ek sny dit nie ewe groot nie, sny so groot soos jy dit wil hê. Plaas hierdie gesnyde deeg in kokende water, verminder die hitte en kook tot gaar, amper bruin, haal uit water, sit in bak.

Smelt in pan 3 eetlepels botter, voeg 3 eetlepels brood krummels by, meng goed.

Gooi nou hierdie botter en brood krummels oor kluitjies.

Bedien warm.

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Kluitjies vir vleis

Bestanddele
250 ml koekmeelblom
10 ml bakpoeier
2 ml sout
15ml botter
1 eier, geklits
125 ml melk

Metode
Sif die droë bestandele saam. Vryf die botter in.
Klits die eier en die melk saam en voeg dit by die meelmengsel.
Meng dit met ‘n houtlepel totdat dit sag is.
Skep lepels vol op gaar bredie. Maak toe met deksel. Laat prut vir 30 min.
Moenie die deksel oplig nie!!! Haal pot van plaat af, laat rus vir 10 minute voor jy deksel oplig en opskep.

Heerlik saam potjie!

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THE BRAAI CHICKEN TIKKA MASALA

Jan Braai

Chicken tikka masala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven heated by a fire, almost like a braai. Tikka means ‘pieces’ but chicken tikka refers to a specific meal of chicken pieces marinated in a masala spice and yoghurt, skewered and cooked in a tandoori (or, in this case, braaied). Chicken tikka masala is one of my all-time favourite curries – and sure to be one of your’s once you’ve nailed this recipe.

WHAT YOU NEED (feeds 4)

The chicken:

  • 600 g deboned, skinless chicken meat (a pack of 4 chicken breasts)
  • 1 cup plain yoghurt
  • 2 tots chicken tikka masala spice (or tandoori masala or any good masala mix that is red in colour that you can find at your local spice market)
  • 1 tot lemon juice
  • about 6 skewers

The sauce:

  • 1 tot garlic
  • 1 tot ginger
  • oil or butter
  • 400 g can tomato purée (or chopped tomatoes)
  • 2–3 tots tomato paste
  • 1 cup cream
  • 1/2 cup coconut cream
  • 1 tsp garam masala (This tastes different from and is slightly hotter than normal masala as it contains different ingredients and ratios of ingredients. You need to trust me that this is the masala you need for the dish so go find it at a spice market.)
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 tsp chilli powder (optional, can be less or more)
  • 2 tots ground almonds
  • salt
  • honey
  • 2 tots chopped coriander leaves (dhania)

WHAT TO DO

  1. Cut the chicken into bite-size chunks and mix in a marinating bowl with the yoghurt, masala spice and lemon juice. Cover and leave in the fridge to marinate for a few hours or overnight.
  2. Skewer the chicken pieces (make sosaties) and braai over hot coals until done. Don’t worry about the odd black spot of caramelised chicken appearing.
  3. In a cast-iron pot or fireproof pan lightly fry the garlic and ginger in a bit of oil or butter. If there is any leftover marinade, also add this.
  4. After 2 minutes add all the other ingredients except for the salt, honey and coriander leaves. Simmer the sauce for 15 minutes. While it is simmering, look at the sauce and taste it. If you want to, make the following adjustments:
    • Add salt if it needs more.
    • Make the sauce hotter by adding more chilli powder and/or sweeter by adding honey.
    • To make the colour of the sauce redder add extra paprika or to make it more yellow or orange add extra turmeric.
  5. When the sauce is to your liking, starts to thicken, and the chicken is braaied, remove the skewers and add the sauce to the chicken pieces. Stir in the dhania or coriander leaves and serve with basmati rice.

AND

If you reckon you can multitask then you can obviously braai the chicken and cook the sauce concurrently.

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Skenkelpotjie met Rooiwyn

2kg lamb knuckles/shanks cut into 2.5cm pieces

80-100ml flour

50g butter

30ml olive oil

2 large onions, chopped

2 garlic gloves, chopped

1 large carrot, grated

2 celery sticks, chopped

2 x 410g Whole Peeled Tomatoes

250ml dry red wine

250ml fresh herbs, chopped

20ml chutney

100-200ml water

Salt and pepper

Rice (to serve)

 

Dust the lamb with the flour and season with salt and pepper. Heat half of the butter and olive oil in a large pot and fry the lamb in small batches until golden brown. Remove from the pot and heat the remaining butter and oil. Fry the onions, garlic, carrot and celery for about 3-5 minutes. Put the lamb in with the vegetables and add the whole peeled tomatoes, red wine, herbs and chutney. Stir well and add a bit of the water if necessary. Put the lid on and simmer for 1-2 hours. Season to taste and serve with rice, garnished with herbs.

 

Hierdie is my eie resep wat ek altyd maak. Ek gebruik altyd my stoompot maar ons het dit al baie op die kole in ‘n potjie of op die stoof in ons swartboompot gemaak.

Bron: onbekend

 

 

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Malay lamb curry potjie

  • 30 ml sunflower oil
  • 1 kg lamb knuckles
  • 2 large onions, thinly sliced
  • 10 ml garlic, crushed
  • 10 ml ginger, freshly grated
  • 5 ml each ground cumin, coriander, turmeric and chilli powder
  • 3 cinnamon sticks
  • 3 cardamom pods
  • 4 whole cloves
  • 2 large tomatoes, finely chopped
  • 10 ml sugar
  • 4 medium potatoes, peeled and quartered
  • 60 ml fresh coriander, chopped

 

  1. Heat half the sunflower oil in a large potjie. Brown the meat in batches and set aside. Heat the remaining oil and braise the onions for five to 10 minutes or until golden brown. Add the garlic, ginger and spices, and fry for a further two minutes.
    2. Return the meat to the potjie. Add 250ml water (or enough to cover the meat) and cook, covered, over medium coals for about 1 1/2 hours.
    3. Add the tomatoes and sugar and cook for a further 10 minutes.
    4. Add the potatoes and cook until both the potatoes and the meat are tender (approx. another 40 mins). Add the fresh coriander and season to taste with salt and freshly ground black pepper
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Jogurt en Hoender Potjie

Jogurt en Hoender Potjie (van Celia)

2 kg Hoenderstukke
2 (green pepers) soetrissies in lengte gesny
300 g wortels geskil en in skywe gesny
6 groot aartappels geskil en in heltes gesny
100 g gedroogde appelkose
200 g groen boontjies gekerf
150 g Sampioene gesny
Sout na smaak
1 pakkie Sampioensop

Marinade:

500 ml Jogurt
500 ml Droë Wit wyn
10 ml gedroogde tiemie
10 ml lemoenskil fyn gerasper
1 groot ui fyngekap
5 ml swart peper
3 ‘Bay leaves’
5 ml gedroogde ‘Dragon’

Meng al die bestanddele van die Marinade en gooi oor die hoender en laat staan vir 6 – 8 ure.
Maak die pot goed warm en braai die hoender, ‘n paar stukke op ‘n slag, saam met die (Green peper) soetrissie tot goudbruin.

Pak dan in lae – Wortels, aartappels, appelkose, boontjies, en sampioene dit moet alles bo-op die vleis gepak word.

Gooi sout oor en giet dan die marinade oor.
Maak toe en los die pot om te prut vir 2 ure. As daar nog te veel sous in die pot is, voeg die soppoeier by en laat vir ‘n verdere 15 min prut.

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BOERE DUMPLINGS

Ingestuur deur Lynette Muller

Bestanddele
3 ½ k Koekmeel
2 t Kitsgis
3 tlp Suiker
1 ½ tlp Sout
± 250 – 300ml Water.

Metode.
Meng die bestanddele (as jy ‘n menger het sommer daarmee), maak toe met plastiek en laat rys terwyl jou vleis gaar word.
Die laaste 20min, sit jou klein bolletjies op die vleis en maak die pot toe. MOENIE die pot oopmaak voor die tyd om is nie. En daar’s hy!!
OF GERBUIK GEKOOPTE BROODDEEG!

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Chicken potjie pasta

Ingredients
1 chicken, cut into portions
salt and pepper
oil
2 garlic cloves, crushed
1 onion, finely chopped
3 ml (generous½t) mixed spice
1 chicken stock
cube, dissolved in 375 ml (1½ c) boiling water
1 can (62 g) tomato paste
10 ml (2 t) sugar
fresh basil leaves
cooked spaghetti to serve

Method
Season the chicken with salt and pepper. Heat a little oil in a pot and fry the chicken until browned all over. Remove from the pot. Stir-fry the garlic and chopped onion in the same pot until soft. Stir in the mixed spice. Return the browned chicken to the pot. Mix the chicken stock and tomato paste and pour over the chicken. Simmer over low heat for about 30 minutes until the chicken is done and the sauce is fragrant and slightly reduced. Add the sugar and, if needed, salt and pepper. Sprinkle the basil over.
Mix the chicken with the cooked spaghetti so it warms through and serve.

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Hoender Atchar Potjie

Bestanddele
8 – 10 hoenderdye
1 kop water
3 – 4 medium aartappels
1 blik MIAMI Mango Atchar of MIAMI Vegetable Atchar

Metode
Braai 8-10 hoenderdye tot goudbruin in pot. Gooi nou ‘n koppie water by en so 3-4 medium aartappels in blokkies. Bedek met deksel en laat prut tot amper gaar, so 30-40min. gooi nou ‘n blik MIAMI atchar by en kook vir so 10 min. NB moet niks sout / peper bygooi nie, die atchar is geurig genoeg. HEERLIK!

Wenk
Gebruik brooddeeg (wat jy sommer by Spar koop)en rol bietjie uit. Sny in blokke, smeer nou met MIAMI Sweet Tomato Relish en strooi mengsel van cheddar/mozzarella bo-op. maak dit toe soos ‘n pastei en
laat bietjie rys. Sit op rooster en braai tot gaar!!

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