Braai Marinade

The Yellowcap.com
Makes 1 cup. (enough for 4 portions)

INGREDIENTS:
1 cup All Gold Tomato Sauce
50ml Worcestershire Sauce
50ml Mrs Balls Original Chutney
1 tsp Aromat
1 tsp Vinegar (white or brown)
1 Can Stoney Ginger Beer
Salt and pepper to taste

METHOD:
Whisk all ingredients together. Marinade your meat for 3-4 hrs before you braai. This recipe is great on chicken, ribs, lamb or steak!
*** You can add 2 sprigs of thyme or rosemary to the ingredients as well.

*** In stead of Stoney Ginger beer, you can use the following as well 1 can of Fanta Orange if you are using chicken. 1 can of Coke if you are looking for a sweeter taste. 1 can of Dry Lemon if you are using pork chops.

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TOMATO STEW

Woumarie

Ingredients
1 kg stewing beef, cubed
400 g whole tomatoes, peeled
250 g onion, chopped
5 ml salt
1 ml pepper
1 ml cinnamon
1 ml ginger
10 ml sugar
250 ml stock / wine / water
1 ml thyme
2 cloves
2 parsley stems
5 ml lemon juice
25 ml oil
1 ml chilly sauce / a small chilly

Method
Mix all the ingredients in a Medium Roaster. Cover and bake for 90 minutes at 180ºC. Serve with rice.

Beef and Red Pepper Kebabs

 

Ingestuur deur Jan van Niekerk

Robertson’s.
10 min Prep 30 min Cook
Ingredients
Robertson’s Atlantic Sea Salt
Robertson’s Black Pepper
8 Bamboo Skewers
600 g Beef Cubes
2 Red Peppers Cut into cubes
30 ml Olive Oil
30 ml Worcester Sauce
15 ml Balsamic Vinegar
5 ml Robertson’s Sage
5 ml Robertson’s Rosemary
Method
1. Soak the bamboo skewers in water for an hour so that they don
2. Place lamb cubes and red pepper in a bowl with the olive oil, Worcester sauce, balsamic vinegar, Robertson’s Sage, Robertson’s Rosemary and toss to coat
3. Thread the beef cubes and red pepper onto the soaked bamboo skewers and pour over any leftover marinade
4. Allow to marinade in the fridge for 1 -2 hours
5. Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper
6. Place on the braai over hot coals and cook until done.

Beef Casserole

Ingestuur deur Rika Theron

1,5 kg stewing beef, cubed,
80 ml seasoned flour,
50 ml oil,
80 g margarine,
300 g carrots, cut into sticks,
2 onions, sliced, 2 bay leaves,
1 packet oxtail soup prepared with 600 ml water,
250 g green beans,
10 ml Maggi Fondor,
6 large potatoes, boiled.

Toss beef in seasoned flour.
Brown in heated oil and margarine.
Remove meat from pan.
Saute carrots and onions.
Add meat, bay leaves, prepared soup, beans and Fondor.
Place in a casserole, cover and bake (180*C) for +- 2 hours.
Serve with boiled potatoes.

HEALTHY BEEF AND BROCCOLI RECIPE

Send in by Jan van Niekerk

Here’s a tasty, easy and healthy beef and broccoli recipe you’ll be sure to love.
Serves: 4

INGREDIENTS
1 tbsp. olive oil, divided
500g. flank steak, thinly sliced across the grain
3 cloves garlic, minced
1 shallot, finely chopped
4 green onions, thinly sliced
4 cups broccoli florets (about 2 small crowns)
2 tbsp. cornstarch
¾ cup water
⅓ cup low-sodium soy sauce
2 tbsp. coconut sugar*
1 tsp. fresh ginger, minced
⅛ tsp. crushed red pepper flakes

INSTRUCTIONS
Heat the oil in a skillet over medium-high heat. Add the beef and cook until well-browned, about 6-8 minutes. Once well-browned, remove from pan and set aside.

In the same pan, add garlic, shallot and green onions to the beef drippings. Cook one minute, stirring frequently. Add broccoli and cover for 5 minutes.

In a small mixing bowl, combine water and cornstarch and mix until no longer lumpy. Combine soy sauce, brown sugar, ginger and red pepper flakes in a medium bowl. Add cornstarch mixture and stir to combine. Set aside.

Remove cover from pan and add sauce. Cook until sauce starts to thicken, about 3-5 minutes. Add beef and stir to combine, cooking an additional 2-3 minutes.

Serve over brown rice, if desired.

NOTES
Can use brown sugar rather than coconut sugar, if desired.

Barbecued Spareribs

Send in by Lynette Gerber

Ingredients
Heat to boiling the night before serving:
1 1/2 cups water
450g tomato sauce
1 medium onion, chopped
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 /4 teaspoon chili powder
3 tablespoons granulated sugar

Method
Cut meat into serving pieces and place in a large glass bowl. Use about 2.5 to 3 kilo’s meat. Pour marinade over meat. Chill overnight.
Bake, covered, at 220 degrees C for 30 minutes.
Reduce heat to 180 degrees C and bake, uncovered, for 1 1/2 to 2 hours. Bake in a single layer in a metal pan. Turn often during the last 1 1/2 to 2 hours baking period.
Serve with salad.

LASAGNA (Cape Malay Cooking)

Send in by Jan van Niekerk

Ingredients
1 kg steak mince 3 tablespoons of cooking oil
2 onions chopped finely 1 can of peeled and chopped tomatoes
2x 115 grams of tomato paste 5 cloves of garlic finely chopped
1/2 a teaspoon of Italian herbs 1 tablespoon of dried parsley
1/2 a carrot grated 2 teaspoons of salt
1 tablespoon of freshly ground black pepper 3 tablespoons of sugar ( very important)
1 box of Lasagna

Method
In a large pot heat the oil and add the onions , fry for a few minutes now add the garlic , salt , pepper , herbs and tomato in a tin and the paste and carrots , cook for 10 minutes stirring occasionally . Now add your steak mince … Cook for another 10 minutes , now add a cup of warm water and on medium heat cook mince stirring occasionally – after 20 minutes add another cup of warm water and simmer for 10 minutes – and you done . Now for the White cheese sauce –

The most delicious white sauce / Cheese Sauce

Ingredients
150 grams of butter 3 tablespoons of cake flour
1 tablespoon of corn flour 1 teaspoon of salt
1 teaspoon of fine black pepper 1/2 a teaspoon of nutmeg
1 tablespoon of mustard powder 1&1/2 liter of warm to hot milk
1 cup of grated cheese if you making a cheese sauce .

Method
Add butter to a medium sized pot and allow to melt on medium to high heat , now add the flour, corn flour mixed with half a cup of warm milk , salt and spices and stir into butter with a hand whisk for a minute or two to allow the flour to cook through . Now add your milk a cup at a time stirring with your whisk until the sauce thickens … Repeat this process with adding the warm
Milk and stirring continuously until all the milk has been used and your sauce is silky and a bit thick . For cheese sauce add you grated cheese at this point and stir till all cheese has melted
Now layer the lasagna dish first with mince mixture , lasagna sheets , mince mixture , cheese sauce , lasagna sheets , mince mixture , lasagna sheets and remaining cheese sauce on top – sprinkle with some cheese and black pepper and bake on 190 deg for 35-40 minutes . Allow to rest for 10 minutes before serving . Serve with a crispy green salad . Delicious !!

STEAK AND BEAN STEW

Send in by Rika Theron

Ingredients
25 ml oil,
1 kg stewing steak,
500 g fresh green beans, cut into 3 cm lengths,
3 potatoes, peeled and quartered,
1 packet brown onion soup,
10 ml medium curry powder,
400 ml water,
salt and pepper to taste,
3 grated tomatoes.

Method
Heat the oil in a heavy based casserole. Add steak and brown on all sides. Add vegetables. Mix soup powder with water and tomatoes and add to casserole. Cover and simmer for 90 min. Season to taste.

Rib-eye

Ingredients
4 rib-eye steaks
a little olive oil

for the sauce
1tbsp oil, plus extra, for the steaks
100g shallots, finely chopped
1 garlic clove, crushed
1½tsp dried chilli flakes
½tsp sweet paprika
1tsp ground cumin
½tsp ground cinnamon
1tsp dried oregano
3tbsp cider vinegar
125g tomato sauce
1½tbsp dark brown sugar

Preparation
For the sauce, heat the oil in a small saucepan, add the shallots and cook gently until translucent. Add the garlic, chilli, paprika, cumin and cinnamon, and cook for another minute, stirring constantly. Add the remaining ingredients and 75ml water. Bring to the boil then reduce the heat to medium-low and leave to cook for 3 minutes.

For the steaks, brush them lightly with olive oil, season and cook on a hot frying pan or barbecue for 3 or 4 minutes on each side. Leave to rest for 5 minutes and serve with the barbecue sauce.

Thai beef salad

INGREDIENTS:
200g PnP Instant Noodles Beef
250g PnP Butchery Rump Steak
15ml (1 tbsp) PnP Extra Virgin Olive Oil
salt and freshly ground black pepper, to taste
1 PnP Red Pepper, julienned
2 PnP Carrots, julienned
1 red onion, peeled and julienned
1 small PnP Red Cabbage, sliced

DRESSING
60ml (¼ cup) lime juice
30ml (2 tbsp) PnP Extra Virgin Olive Oil
30ml (2 tbsp) fish sauce
10ml (2 tsp) PnP Brown Sugar
10ml (2 tsp) PnP Crushed Chilli, Ginger and Garlic
handful fresh PnP Coriander, chopped + extra, to serve

sesame seeds, to serve

METHOD:
Cook the noodles according to packet instructions. Set aside to cool. Heat a griddle pan or braai over medium-high heat. Drizzle the steak with the olive oil and season with salt and pepper. Sear the steaks until done to your liking. Remove from heat, cover with foil and set aside to rest, 5 minutes, before cutting into thin slices. For the dressing, whisk all of the ingredients together in a small jug. Place the steak slices on a serving tray. In a large bowl, combine the red pepper, carrots, onion, red cabbage and noodles. Top the steak with the salad ingredients and drizzle over the dressing. Garnish with coriander and sesame seeds to serve.