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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MOZARELLA STUFFED MEATBALLS

Flippen Lekka Spice

Ingredients
1 kg ground beef
1 kg ground pork or mild Italian sausage
1 cup breadcrumbs
2 Tablespoons Flippen Lekka Spice
3 eggs
3 garlic cloves, minced
1/2 kg mozzarella, cut into cubes
Olive Oil
Homemade pasta sauce of your choice.

Method
In a large bowl mix beef, pork or sausage meat, breadcrumbs, spice, eggs and garlic. Form into balls. Press a cheese cube in the middle and seal the meat around it. Heat olive oil in a large pan. Brown meatballs and then set aside on plate. Pour pasta sauce into pan and bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes. Serve over spaghetti.

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BILTONGSLAAI:

Rina
Dit lewer 6 porsies
Slaaisous:
60 ml balsem-asyn
125 ml olyfolie
1 knoffelhuisie, gekneus
5 ml suiker of na smaak 5 ml Dijon-mosterd
1 stingel sprietui, fyngekap sout en varsgemaalde swartpeper

Slaai:
250 g klam, baie dun gekerfde biltong
375ml gerasperde cheddarkaas ‘n verskeidenheid blaarslaai om die slaai
3 agurkies, gekap om te rangskik
2 hardgekookte eiers, in skyfies gesny
2 ryp avokado’s, in blokkies,besprinkel met suurlemoensap

Metode
Plaas al die bestanddele vir die slaaisous in ‘n skroefdekselbottel en skud goed. Hou in die yskas tot benodig. Plaas die biltong en kaas in ‘n bak en voeg genoeg van die slaaisous by om dit goed klam te maak. Bedek en marineer ten minste ‘n uur (of selfs tot ‘n dag lank) in die yskas. Rangskik die blaarslaai op ‘n mooi groot plat slaaibord en pak die slaaibestanddele bo-op. Besprinkel liggies met van die slaaisous. Skep die gemarineerde biltongmengsel bo-op en sit die oorblywende slaaisous apart in ‘n klein bekertjie voor. Sit dadelik voor.

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Slow Coocker Beef Stew

Werner

Ingredients
1 onion , chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley , chopped
buttery mash, to serve (optional)

Method
Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).

Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

If you want to thicken the gravy, mix the corn our with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

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FRIKKADELSLAAI:

Rina

Frikadelle:
500 g maer maalvleis
1 sny brood, geweek in 100 ml melk
1 klein ui, fyn gekap
5 ml sout
varsgemaalde swartpeper na smaak
1 ml fyn naeltjies
30 ml wynasyn
50 ml gekapte pietersielie.

Metode
Krummel brood. Voeg res van bestanddele by. Meng liggies met ‘n vurk. Vorm klein frikkadelle. Plaas op ‘n bakplaat. Bak by 160 C vir 20 minute en laat afkoel.

Slaai:
1 krop botterslaai
½ Engelse komkommer, in skywe gesny
425 g-blikkie klein mielies, gedreineer
150 g swart druiwe
10 kersietamaties
30 ml gekapte pietersielie.

Metode
Pak blaarslaai op ‘n groot plat bord. Rangskik frikkadelle, komkommer, mielies, druiwe en tamatie bo-op slaai. Sprinkel met pietersielie.

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ANYSSAAD BIEFSTUK

Anna Eksteen

Bestanddele
4 kruiskyf of T-been skywe                                           
90ml suurlemoensous
60ml olie                                                                       
30ml sojasous
2 groot knoffelhuisies, fyngedruk                                   
10ml anyssaad, fyn gedruk

Metod
Meng al die bestanddele vir die sous. Pak die biefstuk in ‘n plat bak en giet die sous bo-oor. Laat staan vir 30 minute. Rooster die biefstuk oor matige kole of in ‘n verhitte gietyster riffelpan op die stoofplaat soos verkies.

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HOENDER-BILTONG-EN-SPEKPOTJIE

Anna Eksteen

Bestanddele Sous
2 hoenderaftrekselblokkies                                            
250ml kookwater
500ml droë witwyn                                                        
250ml blatjang
46g sampioensoppoeier (1 pakkie)                                
5ml gedroogde tiemie
5ml gemengde gedroogde kruie                                    
5ml suurlemoenpeper

Bestanddele Hoender
15ml olyfolie                                                                 
15ml botter
12 hoenderdye, ontvel indien verkies                             
250g spekvleis, gekap
50ml brandewyn                                                            
10ml gekapte knoffel – opsioneel
2 uie, in ringe gesny                                                     
½ groen soetrissie, grof gekap
1 seldrystringel, in dun ringe gesny                               
20 klein aartappeltjies, geskil
4 wortels, skyfies gesny                                               
12 klein uitjies, heel
250g knopiesampioene
8 murgpampoentjies, in dik skywe gesny
150g klam beesbiltong, gekerf                                       
250ml gerasperde Cheddarkaas
125ml vars, gekapte pietersielle

Metode Sous
Los die aftrekselblokkies in die kookwater op. Meng die res van die bestanddele vir die sous en voeg dit by. Hou die sous eenkant.

Metode Hoender
Verhit die botter en olie oor matige hitte en verbruin die hoender daarin. Voeg die spekvleis by en soteer dit 3 minute lank. Voeg die brandewyn en knoffel by. Roer dit deur en moet daarna nie weer roer nie. Strooi die uie, soetrissie en seldery oor die hoender en plaas daarna die aartappels en wortels bo-op. Giet die sous oor: Plaas die deksel op en laat dit 1 duur lank prut. Voeg kookwater by indien nodig. Bedek dit en laat prut dit 30 minute lank. Roer dit net voor bediening en strooi pietersielie oor.

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KOLWYNTJIES MET MAALVLEIS

Woumarie
Foto: Food Lovers Recipes

Bestanddele Vleis
500g maalvleis
1ui (fyn gekap)
2 tamaties (fyn gesny)
5ml sout
12,5ml blatjang
12,5ml tamatie sous

Metode Vleis
Braai maalvleis in bietjie botter tot bruin. Voeg ui by en roer braai verder vir 2 tot 3 minute en voeg res van bestanddele by.

Bestanddele Deeg
250ml melk
125ml olie
2 eiers
250ml bruismeel
5ml aromat
2ml sout

METODE VIR DEEG:
Meng bogenoemde bestanddele tot glade deeg.

Metode Kolwyntjies
Smeer kolwyntjie pannetjies en skep 5ml deeg in pan dan 5ml maalvleis en druk effens in met lepel. Bak vir 15 minute in oond van 220*C. Indien kolwyntjie pannetjies groot is word 12,5ml in plaas van 5ml van elk gebruik.

Wenk
Die kolwyntjies kqn gebruik word as vingerhappies

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