Vandag kerrietjops gebraai! Die sous se resep het ek op die blad gekry (net nie seker wie s’n nie!) en is baie veelsydig! Vleis, sosaties ens.
4 large onions, sliced thickly
2 cups of white vinegar
4 cups of water
3 tablespoons mild curry powder
1 tablespoon salt
1 tablespoon turmeric
3 tablespoons ground coriander
4 cloves
4 bay leaves
1 large tin apricot jam (900 g)
750 ml peach chutney
½ cup brown sugar
Add all ingredients to a thick base casserole.
Bring to boil on low/medium heat.
Boil for 15 minutes.
Remove from heat and let sit until room temperature.
Spice meat as required, add some Worcestershire sauce.
Pour mixture over meat/kebabs and let sit for 3 days in refrigerator.
Can be frozen thereafter.
O ja, ek het ook al vleis in die sous gevries nadat ek dit vir 3 dae in die yskas gelaat het.
Resep en foto: Pieta Van Der Walt
