Gebakte Koolkop

Lynette Muller

Bestanddele
1 middelmatige koolkop
125 g botter
250 ml room, Bulgaarse joghurt of witwyn
geurmiddels
1 koppie cheddarkaas, in repe gesny
vars knoffel na smaak
1 pakkie vars sampioene
1 pakkie repiespek

Metode:
Verwyder buite blare van kool, en sny halfpad in skywe. (Maak soos wanneer jy ‘n knoffelbrood sny. Dit moet nog ‘n vaste basis hê.)
Sit botter, kaas, knoffel en rou sampioene en spek tussen elke skyf. Maak toe met ‘n sterk foelie, en sorg dat daar ‘n klein gaatjie bo is.
Gooi nou die room of yoghurt of wyn daarin. Bak in oond teen 180 grade vir 1 uur. Of nog beter, sit dit langs jou kole op die oop vuur! Heerlik by braaivleis!

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TOAD IN A HOLE

Woumarie
Bron: Sarie Kos

Betsanddele
2 eiers
125 g meel
300 ml melk
15 ml korrelmosterd
8 varkworsies
8 snye pancetta of repies spek
45 ml sonneblomolie
sowat 6 takkies vars roosmaryn
sout en varsgemaalde swartpeper

METODE
Klits die eiers, meel en mosterd goed in ’n mengbak om klonte te voorkom. Geur met sout en swartpeper. Laat rus vir 15 minute.
Haal intussen die velle van die worsies af en draai elke worsie toe met pancetta of repies spek. Gooi diesonneblomolie in ’n oondbak van sowat 28 x 21 cm. Dit kan ook ’n kleiner bak wees. Rangskik die worsies in die bak en gooi die melk-beslag oor.
Bak in ’n baie warm oond (220 °C) vir sowat 25-30 minute.

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BOEREWORS EN GROENTE STROGANOFF

Bron: Vrouekeur

Bestanddele
6 porsies
bietjie olie
800 g klein boereworsies
125 g (½ pakkie) spek, in blokkies
2 uie, fyngekap
5 ml
(1 t) vars gekapte knoffel
2,5 ml (½ t) droë gemengde kruie
500 g (2 x 250 g-pakkies) sampioene, gehalveer
60 ml (4 e) koekmeel
250 ml (1 k) warm beesvleisaftreksel
5 ml (1 t) paprika
1 ml sout
knypie swartpeper
250 ml (1 k) suurroom
125 ml (½ k) gevriesde klein ertjies
150 g (1 pakkie) vars klein mielies

METODE:
Verhit olie en braai boereworsies tot gaar. Verwyder uit braaipan en sny worsies los van mekaar. Laat eenkant tot benodig. Braai spek, uie, knoffel en kruie tot ui sag is. Voeg sampioene by en soteer 4 minute tot sampioene sag is. Sprinkel koekmeel bo-oor bestanddele en roer tot bedek. Voeg beesvleisaftreksel by en roer tot sous glad is. Meng paprika, sout en swartpeper by suurroom en voeg ook by bestanddele in braaipan. Skep boerewors, klein ertjies en klein mielies by. Verhit tot deurwarm. Sit voor soos verkies.

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GEBRAAIDE KOOL

Woumarie

BESTANDELE:
500g spek, fyn gekap
1 medium ui, gekap
1kg kool, fyn gekap
¼ teelepel rooi peper vlokkies
½ teelepel sout
½ teelepel swartpeper

METODE:
Braai spek tot bros en goudbruin. Dreineer en hou eenkant. Voeg gekapte ui in die spek vet en roer tot deurskynend. Voeg kool, peper vlokkies , sout en peper en roer tot die kool mooi bedek is met alles Voeg die verkrummel stukkies spek by en bedek. Kook oor lae hitte totdat die kool sag is.

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HAWAIIAN PORK CHOPS

Rika Theron
6 portions

Ingredients:
25 ml margarine
6 pork chops
37,5 ml finely chopped onion
20 ml brown sugar
1 can pineapple rings, drained
25 ml vinegar
few drops soy sauce
parsley to garnish, salt & pepper to taste.

Method:
Melt margarine. Brown chops on both sides. Add onions, cook 2 minutes. Save 2 pineapple rings and finely chop remaining rings. Add brown sugar, vinegar and soy sauce to pineapple. Remove chops and onions to casserole dish. Season to taste with salt & pepper. Spoon pineapple mixture over. Cover and bake (180°C) for about 35 – 40 minutes. Cut remaining pineapple rings into thirds. Garnish chops with pineapple rings and parsley.

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BARBEQUED SPARERIBS

Rika Theron

Ingredients:
1,5 kg pork spareribs (or lamb)
125 ml soy sauce
30 ml tomato sauce
30 ml honey
15 ml sherry
5 ml vinegar
1 clove garlic, crushed
500 ml cooked rice.

Method:
Remove excess fat and gristle from spareribs and place in a shallow dish. Combine soy sauce, honey, garlic, sherry, vinegar and tomato sauce and pour over spareribs. Marinade for 1 hour, turn and marinade for 1 hour more. Drain, reserving the marinade and place ribs on a rack in a baking tin. Brush well with marinade and bake (180°C) for 30 minutes. Turn ribs, brush with marinade and bake for another 30 minutes. Serve on a bed of hot rice.

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CHINESE  PORK ‘N  RICE

Rika Theron
4 portions

Ingredients: 
4 large pork chops
500 ml cooked rice
100 g mushrooms sliced
3 celery stalks sliced
3 spring onions sliced
30 g butter
50 ml apple juice
25 ml soy sauce
salt & black pepper.

Method: 
Lightly sauté the onions, celery and mushrooms in butter for 5 minutes, stirring occasionally.  Remove with a slotted spoon, add to the rice and mix well.  Season to taste.  Cut 4 large squares of aluminium foil and place a chop on the center of each together with rice mixture.  Sprinkle well with soy sauce.  Add 15 ml apple juice and fold over foil, sealing firmly into airtight parcels.  Bake (190°C) for 40 minutes.

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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.

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Eier muffins (ideaal vir ontbyt)

Rohanja

Bestanddele
10 Geklitste eiers
1/2 pakkie uie sop poeier
1 Koppie fyn gekapte sampioene
2 Koppies fyn gekapte spinasie
1 Koppie gesorteerde maalvleis of bacon
Sout en peper
12 Cherry/ Rosa tamaties
Voor verhit oond tot 180 grade C

Metode
Meng alle bestandele saam behalwe tamaties. Smeer muffen pan goed met botter / spray en cook. Verdeel eiermengsel in die 12 muffen houertjies. Plaas gehalveerde tamaties bo – op mengsel. Bak vir 25 min tot gaar. Verwyder warm uit pan en sit voor ( As koud kan die gebak vassit)

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PORK  AND  APRICOT  CURRY

Rika Theron

( 4 portions)

Ingredients:
1 kg lean, boneless pork thick rib, cubed,
15 ml oil,
2 onions, chopped,
1 clove garlic, crushed,
25 ml curry powder,
250 ml apricot juice,
3 large tomatoes, peeled and chopped,
50 ml lemon juice,
50 ml chutney,
1 green apple, cored and sliced,
75 g dried apricots,
3 bay leaves,
5 ml salt, black pepper.

Method: 
Brown meat in heated cooking oil.  Add onions and garlic and sauté until transparent.  Add curry and fry for 1 minute.  Heat tomato, apricot juice and lemon juice and add to meat with remaining ingredients.  Cover with lid and simmer for a further 5 minutes until thick.

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