MAKLIKE BEESVLEISBREDIE


MAKLIKE BEESVLEISBREDIE (varsity kos)
1 kg beeskookvleis, in blokkies gesny, vet af getrim
1 uie en knoffel
braaivleis speserye na smaak
2 beefblokkies opgelos in 700 ml kookwater
paar blertse Worcestersous
gemengde groente van jou keuse
blokkies aartappels
2 eetlepels Knorr beef souspoeier

Braai ui, knoffel en vleisblokkies tot bruin. Voeg by speserye, Worcestersous, en biefblokkiemengsel.
Stoom vir ongeveer 15 – 20 minute. Vleis moet nog ferm wees. Voeg jou groente en aartappels by en stoom ‘n verdere 5 – 10 minute.
Meng die 2 eetlepels Knorr met ‘n bietjie water om ‘n pasta te vorm. Meng dit by jou bredie en laat dit so paar minute deurkook en tot die sous verdik is.
Moenie sout in die bredie sit nie. Die blokkies en Knorr het genoeg sout in.
Bedien op rys.
Resep en foto: Marlyn Ingram Ferreira




CHEVON CASSEROLE WITH PARMESAN DUMPLINGS


CHEVON CASSEROLE WITH PARMESAN DUMPLINGS
Die casserole kan met bees of skaapvleis ook gemaak word. Dit is regtig die beste op ‘n koue aand en die Parmesan dumplings gee daardie ekstra geur aan die dis. Ek sal dit verseker weer maak , dit was HEERLIK!
½ cup plain flour
salt and pepper
1 kg goat meat cut into chunks (Shanks and ribs)
1/3 cup vegetable oil
2 onions, sliced
4 carrots, peeled, chopped
100 gram green beans, sliced
2 cloves garlic, crushed
1 knob of ginger, crushed
2 tbs tomato paste
400 g canned diced tomato
2 cups beef stock
5 ml thyme
3 bay leaves

Dumplings:
2 cups self-raising flour
50 g cold butter, grated
½ cup Parmesan cheese, grated
a pinch of salt
¾ cup milk

In a bowl, mix the flour, salt and pepper. Toss the goat in the flour to coat.
Heat the oil in a pan and seal the goat in small batches, then set aside.
Preheat the oven to 150°C.
Add the onion to the same pan with the carrots, green beans, garlic, ginger and tomato paste. Cook for 5-6 minutes.
Pour the beef stock and tinned tomatoes into the pan and de-glaze, making sure you lift all the flavored bits off the bottom of the pan.
Return the goat to the pan, stir in the thyme and bay leaves. Return the pan to the boil and pour the contents into a lidded casserole dish.
Place the casserole in the oven and cook for 2 and a half hours or until meat is tender, keep an eye on the liquid and add some water if necessary.
To make the dumplings, place the flour in a bowl and rub the butter into the flour lightly. Stir in the parmesan cheese and mix in the milk to form a dough. Do not overwork the dough.
Roll the dough into 2 cm balls and place on a plate covered with cling wrap until the casserole is removed from the oven.
Place the dumplings on top of the casserole and return to the oven uncovered. Bake for 20 minutes at 180 ºC.
Photo and Recipe: Elize de Kock




SKAAPNEK EN LENSIEBREDIE


SKAAPNEK EN LENSIEBREDIE
4 skywe skaapnek
olie vir vlakbraai
2 lam/bees stock pots/cubes
50 ml Worcestershire sous
5 ml droë tiemie
100 ml rooiwyn
1 liter water
500 ml droë lensies
1 ui, gekap
2 wortels, gekap
2 stingels seldery, gekap
sout en peper

Braai skaapnek in olie tot bruin. Voeg aftreksel, Worcestershire sous, tiemie, wyn en water by en kook tot nek sag is.
Braai ui apart en voeg by. Voeg res van bestanddele by en prut tot sag en meeste vloeistof weggekook is. Bedien met vars pietersielie en knoffelbrood.
Resep geplaas deur Ilze Garbers Jacobs
Foto: Ilze Garbers Jacobs




IERSE BREDIE MET HOENDERMAGIES


IERSE BREDIE MET HOENDERMAGIES
Ek het vandag gewerk en my sewentien jarige meisiekind het gekook. Irish stew met hoendermagies.
500 gram hoendermagies
1 ui
1 hoenderblokkie
3 aartappels, opgekap
3 wortels, opgekap
sout en peper na smaak
1 teelepel Italiaanse speserye
Maizena om sous te verdik

Sit hoendermagies in slowcooker.
Gooi ‘n koppie water aan die begin by vir ‘n lekker sous.
Gooi ui en hoenderblokkie by en laat kook op hoog vir so een en ‘n half uur.
Sit opgekapte aartappels en wortels by.
Voeg sout, peper en Italiaanse speserye by.
Laat kook tot gaar en verdik met bietjie maizena.
Bedien saam met rys.
Resep en foto: Alet Cruywagen




GREEN BEAN STEW


GREEN BEAN STEW
Cooks: 90 minutes / serves: 4
1 kg stewing beef, cut into small portions
2 medium brown onions, chopped
8 medium potatoes, cubed
700 g fresh green beans, sliced in half
1 green chilli, finely sliced (optional)
30 ml (2 tablespoons) cooking oil
30 ml (2 tablespoons) Worcestershire sauce
30 ml (2 tablespoons) Bisto gravy powder
250 ml (1 cup) cold water
250 ml (1 cup) hot water
salt and pepper

Heat the cooking oil in a large non-stick pot on high. Add the chopped onions and sliced chilli (optional) and stir to coat with the oil. Sauté the onions until soft and dark brown, about 10 minutes. Add the stewing beef and braise until dark brown, about 30 minutes. Now add the Worcestershire sauce and coat the meat.
Mix the Bisto gravy powder with the cold water. Add the green beans, potatoes and Bisto mixture to the stewing beef. Season with salt and pepper to taste. Add the hot water and reduce the heat. Allow to simmer until the potatoes are soft and tender. Serve hot. Serve on a bed of white long grain or basmati rice; with a side of pickled red onions, pickled cucumber or grated beetroot salad.
Recipe and photo: Mauricia Jordaan




NATACHA SE LAMSBREDIE


NATACHA SE LAMSBREDIE
3 uie, gekerf
1 kg lamsvleis
1 blokkie beef pot stock
1 pakkie bruin uie soppoeier
500 ml water
sout en swart pepper
groente van jou smaak

Braai uie en vleis mooi bruin in ‘n swart pot.
Sit ‘n blokkie beef pot stock by net voor jy van die plaat afhaal. Gooi GOED swartpeper.
Pak groente van jou keuse in oondvaste bak. Skep vleis bo-op.
Gooi ‘n pakkie bruin uie soppoeier wat met 500 ml water aangemaak is oor.
Bak stadig so 120°C tot murg sag so 3-4 ure.
Bedien met rys/stamp/pap – whatever tickles your fancy.
Resep en Foto: Natacha Visagie




GREEN BEAN AND TOMATO STEW WITH DUMPLINGS AND BABY POTATOES


GREEN BEAN AND TOMATO STEW WITH DUMPLINGS AND BABY POTATOES
15 ml (1 tablespoon) olive oil
1 tablespoon butter
1, 5 kg short rib, cut into bite sized chunks
2 onions, chopped
2 big tomatoes, skin removed and copped
1 tablespoon tomato purée
salt and freshly ground black pepper
500 g fresh green beans, cleaned
10 ml (2 teaspoon) dried oreganum
2 sprigs fresh thyme
3 cloves
1 stick cinnamon
1 beef stock sachet (or 1 beef stock cube)
1 whole green chilli
6 baby potatoes
80 ml (1⁄3 cup) water
½ teaspoon nutmeg
1 tablespoon Bisto, mixed with water

Heat oil and butter in a non-stick pan. Fry meat until browned.
Add onions and fry for 5 minutes until soft not browned.
Add beef stock sachet.
Add thyme, oregano, nutmeg, cinnamon, cloves, salt and pepper to taste.
Add tomato, cook until meat is soft +- 2 hours.
Add green beans and baby potatoes and cook till soft. (Add water if necessary).
Slowly teaspoon by teaspoon add your Bisto until sauce reached desired thickness.
With a tablespoon, drop balls of dumpling dough on stew and with your lid on, cook for 15 minutes until done.

SUET DUMPLINGS
1 cup all purpose flour
1 teaspoon baking powder
1 tablespoon suet
1 teaspoon salt
1 teaspoon sugar
2 tablespoon fresh thyme
1 teaspoon chives
½ cup of cold water

Combine the flour, suet, sugar and salt in a large mixing bowl. Add herbs, if using.
Slowly add a little water at a time and begin to mix in with a spoon until a dough starts to form.
Once you have a soft dough with specks of the suet still visible stop mixing, as you don’t want to overwork the dough. If it is too sticky, add a tiny bit more flour.
With a dessert spoon, put balls of dough onto your stew about 15 minutes before serving. Keep lid on!
Nota:  Suet is die harde wit vet rondom niere van diere en word gebruik in poedings, pasteie, ens. Jy kan gewone Holsum ook gebruik.
Recipe: Amanda Conradie
Photo: Elize de Kock




CABBAGE BREDIE


CABBAGE BREDIE
1 kg beef cubed bone on
2 large red onions, finely chopped
4 tablespoons of oil
2 teaspoons all spice
salt to taste
1 clove of garlic, peeled and finely chopped
1 whole chili, chopped
1 head of cabbage, rinsed and chopped
8 potatoes, peeled and quartered

In a large pot, on high heat add the oil and onions, chili, all spice and allow to caramelise/brown.
Add the meat and garlic and brown meat well, stirring occasionally, add the salt and pepper, a cup of boiling water and cook on medium heat until meat is almost tender, about 30 minutes, depending on the cut, stir occasionally to prevent burning adding a little water if needed. Add the potatoes and the cabbage and cook for 30 minutes. Stir occasionally to allow cabbage and potatoes to brown and cook evenly. Cook until potatoes are soft.
Serve with white rice.
Photo and recipe: Reuben K Coskey
2nd photo:  Caroline du Plessis – Note: Added 2 ml ground cloves and 2 tsps garlic, grated Caroline du Plessis




JANINE’S PORK STEW


JANINE’S PORK STEW
2 big onions, chopped
1 tomato, chopped
9 pork chops
Carrots
peas
4 big potatoes, cut into 4 each
2 bay leaves
2 cloves
salt to taste
ground pepper to taste
2 teaspoons all spice

Fry the onions with a little olive oil until golden brown in the cast that you have.
Remove the fat of the pork chops, cut into blocks, but you can use any pork.
Dust the pork with flour and fry in the same pot until brown.
Remove meat out off the pot.
Return the onions to the pot, add the tomato and carrots, simmer for about 3 min, return the meat into pot.
Add the bay leaves, cloves, all spice, salt and pepper.
Add 3 cups of water, just that the meat is cover.
Put pot in oven that’s preheated 180 ºC with the pot lid on and let cook for 3 to 4 hours.
An hour before you remove the pot, add the potatoes. When the potatoes are done, add the peas.
Cover and put in oven for 30 min.
Remove the pot from oven, keeping the lid on, leave the pot to stand for it to rest, and enjoy.
Recipe and photo:  Janine Zwynen Walters




STEW WITH SPICY MEAT


STEW WITH SPICY MEAT
500 grams of bacon flaps
1-2 teaspoon of sambal
2 cloves of garlic
2 onions
12 tablespoons sweet soy sauce
6 tablespoons of water
2 carrots
600 grams of sweet potatoes
salt and pepper

Cut the bacon into strips. Peel the garlic and squeeze the cloves above the bacon strips. Add 8 tablespoons of soy sauce and the sambal. Mix well and cover for 1 hour in the refrigerator.
Peel the winter carrot and sweet potatoes. Cut them into strips of 0.5 cm thickness. Peel the onions and cut into thin rings.
Remove the bacon strips from the refrigerator, drain them and pat dry. Let the wok or large frying pan become very hot. Pour in the oil. Stir the strips of bacon over a high heat for 4 minutes and remove them.
Place the potatoes, carrots and onions in the pan.bak for 5 minutes on high heat. Add the strips of bacon, 4 tablespoons of soy sauce and 6 spoonfuls of water. Stir the whole for another 2 minutes.
Tasty with parsley or coriander.
Photo: Annet Geelhoed