EENPOT MAALVLEISGEREG MET CHAKALAKA-BUTTERNUT

Woumarie

BRAAI:
2 uie gekap saam met 500gr maalvleis, sout en peper tot gaar in ‘n lekker groot pot.
Jou maalvleis kan nog medium wees.

GOOI BY:
1 blikkie Chakalaka met butternut/of chakalaka met mielies , en roer deur.
(jy kan dit vervang met 1 blikkie tamtie en uie smoor as jy nie van chakalaka hou nie)
Gooi droe rou noedels bo-oor.
Gooi nou water bo-oor die mengsel todat die water net effes bokant die mengsel is.
Sit die deksel op en stoom tot gaar. (stoof op nr 2) Voeg nog water by as jy sien jou pasta is nog nie gaar nie.

MAAK INTUSSEN ‘N LEKKER DIK WITSOUS:
Ek neem 1 en half koppie melk en 2 eetl meel, meng met jou whisk goed, in die mikrogolf vir so 5 min, whisk deur – terug in die mikrogolf, 3 miniute whisk weer deur en weer in die mikrogolf tot die mengsel begin opkook. Sout en peper.
As die noedels gaar is, gooi die witsous bo-oor.
Rasper nou 2 kase bo-oor. ‘n wit kaas bv Tussers en ‘n geel kaas bv Chedder. Ek het hier net gouda oorgerasper. Dit is nie nodig vir 2 kase nie.
Sit deksel weer op en stoom tot alles lekker gesmelt en warm is. (Dit is so 5 minute)

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Winter beef Stew

Ingredients

For the stew
500g braising steak, cut into bite-sized chunks
2 tbsp plain flour, seasoned with pepper and a little salt
2 tbsp olive oil
1 large onion , finely chopped
450g carrot , cut into chunks
2 large parsnips , cut into chunks
1 bay leaf
2 tbsp sundried or regular tomato paste
300ml red wine or extra stock
450ml vegetable stock

For the topping
225g plain flour
3 tsp baking powder
140g cheddar , coarsely grated
2 tbsp olive oil
150ml milk

Method
Heat oven to 150C/. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over – it’s easiest to do this in batches. Remove with a slotted spoon and set aside.

Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.

Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C.

To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.

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Boereworspastei

Magda
(Bedien ses)

Bestanddele
500 g gaar boerewors (oorskiet van braai werk goed) in skyfies gesny
3 eiers, geklits
1 klein blikkie soetmielies
botter, melk, sout en peper
6 medium aartappels, geskil (of een sakkie aangemaakte Smash)
1 k gerasperde Cheddarkaas
Braai boerewors, ontvel en sny in dik skywe.

Metode
Kook aartappels tot gaar. Geur met ‘n klont botter en ‘n bietjie melk. Voeg soetmielies, ¼ van die kaas en geklopte eiers by. Klop mengsel tot romerig. Pak boereworsskyfies in ‘n oondvaste bak en skep lepels van die mengsel oor die boerewors . Druk mengsel plat met vurk. Strooi gerasperde kaas oor. Bak tot kaas gesmelt is en plek-plek bruin begin word.

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Frikadelle in ‘n Kombersie

Ina

Bestanddele

Frikadelle
1 kg maalvleis
3 snye witbrood, in melk geweek
gerasperde ui
2 eiers
50g meel
sout en peper en ander geurmiddels na smaak

Beslag
400ml melk
2 eiers
knypie sout
500 ml meel

Metode
Meng al de bestandele van die frikadelle saam en rol in bolletjies. Meng al die bestandele van die beslag saam en doop frikadelle daaarin. Braai die gedoopte frikadelle in diep olie.

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Skotse Eiers

Gerda

Bestanddele
4 of 5 eiers, gekook so 5 minute
Maalvleisfrikkadele-mengsel (jou eie mengsel)
1 blik kerriegroente, fyngemaak

Metode
Voeg kerriegroente by maalvleismengsel. Pak frikkadelemengsel om eiers en bak in ‘n oondbak met ‘n bietjie water en olyfolie in oond teen 130 tot 140 grade Celcius. Wanneer gaar, sny bolle in helfte en gooi blatjang of Worcestersous oor.

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Frikkadels with a pumpkin sauce

Ingredients:
350 g Eskort Mini Frikkadels
500 ml (2 C) pumpkin, diced
45 ml (3 T) olive oil
1 clove garlic, chopped
250 ml (1 C) fresh cream
125 ml (½ C) tomato puree
250 ml (1 C) vegetable stock
1 pinch cayenne pepper
salt and pepper to taste

Method:
Preheat oven to 190°C. In a large bowl, mix pumpkin, olive oil, cayenne pepper and garlic. Transfer to a lined baking tray and bake for 15 minutes. Place roasted pumpkin in a food processor and blend until smooth. Heat blended pumpkin in a frying pan over moderate heat. Add tomato puree, cream, vegetable stock and season with salt and pepper. Add frikkadels and cook for 7 minutes.

Serve
Serve on a platter with your choice of pickles, preserves, breads and cheeses.

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Japtrap Ete

Martie

Bestanddle Gereg
3 groot geskilde aartappels
1 ui fyn gekap
1 groenrissie fyngekap olie
500 ml maalvleis
1 tamatie
2 ml neut sout & peper

Kaassous:
15 ml margarien
250 ml melk
15 ml meel
250 ml kaas
30 ml sagte broodkrummels

Metode
Sny aartappel in 1 cm skywe Ontvel tamatie & rasper. Kook aartappelskywe to sag. Plaas in ‘n bak Braai olie, uie & rissie & voeg maalvleis by Voeg tamatie, geurmiddels, sout & peper by Prut , Skep oor aartappels. Gooi van die kaas in witsous en die res saam met die broodkrummels bo-oor vleis

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Koue – Gaarvleis Tert

Magda
2 koppie gaar gemaalde vleis
1 koppie koue gaar aartappel in blokkies gesny
1 blik klein heel sampioene
1 meduim ui
1 eeteel tamatiesous
1/4 tl.sout
1 eier
1 eeteel botter
gerasperde kaas
1 eeteel worcestersous
1/2 koppie melk

Metode
Dreineer sampioene maar bewaar water. Smelt botter in kastrol,voeg sampioene en fyngesnyde ui by en braai tot ligbruin oor lae hitte. Voeg vleis en aartappels by, braai vir nog 2 minute. Voeg al die bestanddele by behalwe eier, melk en kaas. Voeg sampioenwater by en laat net opkook. Skep vulsel in voorbereide kors, verkieslik aartappelkors. Klits melk en eier saam, giet bo-oor.
Sprinkel gerasperde kaas oor en sit hier en daar ‘n stukkie botter. Bak vir omtrent 20 minute in warm oond teen 220°C.

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Cottage Pie Potatoes

Mary

Ingredients
1 onion, finely chopped
250g beef mince
1 tsp dried mixed herbs
400g tin chopped tomatoes
1 beef stock cube
2 large baking potatoes around 325g, washed well
50g Cheddar, grated
20g butter
salt and freshly ground black pepper

Method
Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick.

Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the center. Leave to stand until cool enough to handle.

Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside.

Put the potato skins, cut side up, in a microwaveable flameproof baking dish.

Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese.

Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown.

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Spaghetti Bolognese

Suzan

Ingredients
1 tbsp olive oil
1 large onion , diced
1 red pepper, diced
3 garlic cloves, crushed
750g beef mince
4 tbsp tomato purée
50ml balsamic vinegar
2 x 400g cans chopped tomatoes
1 beef stock
75g salami , chopped
400g spaghetti, shredded basil leaves and grated Parmesan, to serve

Method
Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.

Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.

Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.

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