SARDINE BUTTER
Photo:  Elize de Kock
FOOD LOVERS RECIPES
Serves about 6 people
150 ml salted butter, slightly softened
1 can good quality sardines, packed in oil (either use boneless or debone yourself)
juice of ½ a lemon
about a tablespoon of minced chives or capers
freshly ground black pepper

Place the softened butter in a medium bowl. Drain the sardines, and add them to the bowl. Use a fork to mash the butter and the sardines together. Add the lemon juice. Keep mashing until incorporated. At the last minute, add the chives or capers, and some black pepper. Move the butter to a ramekin, or roll it in plastic to form a log. Refrigerate it for at least an hour or so.
Serve the sardine butter with toast.

ELENOR SE TOAD IN THE HOLE
(bedien 4-8 afhangende van die grootte van die worsies)
4 uie
2 teelepels engelse mosterd
Worcestershire-sous
125 g koekmeel
ʼn knypie sout
2 eiers
300 ml melk
8 varkworsies
Plaas elke ui op ʼn stukkie foelie, geur met sout en peper. Sit ʼn ½ teelepel engelse mosterd bo-op en bedruip met Worcestershire-sous en olyfolie. Maak in pakkies en bak een uur by 180˚C of tot sag as jy daaraan raak, maar nie so sag dat die ui sy vorm verloor nie.
Berei solank die deeg voor deur die meel en sout te meng en die eiers daarby in te breek. Voeg ʼn bietjie melk by en klop stadig om die meel in te meng.
Voeg die res van die melk by om ʼn gladde deeg te vorm. Laat rus 30 minute. Plaas olie in ʼn pan en verhit. Braai die worsies tot bruin.  Plaas die gebraaide worsies in ‘n oondvaste pan. Haal die uie uit die foelie en sit tussen die worsies in. Skep die worsie- en uiesous bo-oor as daar is.
Skep die deeg oor die worsies en uie en bak 30 minute by 200°C totdat die deeg gerys het en goud en krakerig is.

Foto en resep geplaas deur Elenor Mather Smith‎

HEERLIKE OUVROU-ONDER-DIE-KOMBERS
Ek het altyd gedink my ma het dié resep uitgedink, totdat ek dit oral ter wêreld raakgeëet het. Sny die blare van ’n groenkool los (soveel blare as wat jy nodig het). Sit in ’n skottel en gooi kookwater oor.
Maak frikkadelle van 500 g maalvleis,
3 fyngekapte uie
sout, peper
’n bietjie Worces­tersous
½ t kaneel
’n knypie naeltjies
’n bietjie gerasperde neut
’n bietjie gemmer
½ k broodkrummels

Rol elke frikkadel in ’n koolblaar toe. Rol liggies in meelblom (of Bisto of tamatiesoppoeier) en pak in oondskottel.
Gooi 2 k aftreksel oor. Kook ’n uur lank en strooi nóg broodkrummels en geras­perde kaas oor. Laat mooi bruin word onder die oondrooster, en voilà!
Post Ria Grobler Mc Carthy

FISH MAKHANI
Serves: 4 people
Preparation time: 2 hours
Cooking time: 20 mins
1 kg (2 lbs 4 oz) Fish (Kingklip), cut into 1 inch cubes
3 tablespoons Tikka Masala Paste
2 tablespoons thick natural yogurt (Greek yogurt)
2 tablespoons vegetable oil
2 teaspoons fresh garlic, chopped
1 onion, sliced
400 g (14 oz) tomatoes, chopped
2 tablespoons double cream
1 tablespoons fresh chopped coriander

In a bowl mix together 2 tablespoons of Tikka Masala Paste and the yogurt. Add the fish, cover and
leave to marinade for a minimum or 2 hours in the refrigerator.
Remove from the refrigerator and cook in a preheated oven at 200°C / 400°F / gas 6 for 15 minutes, turning halfway through cooking.
In the meantime make the Makhani sauce. Heat the vegetable oil in a pan on a medium flame. Add the onions and allow them to turn light golden brown. Add the garlic and the remaining Tikka Masala paste and allow to cook for 3 minutes. Add the tomatoes, stir well and cover.
Leave the sauce to infuse for 15 minutes, stirring frequently to ensure the base does not burn. Sprinkle in some water if the sauce becomes too thick.
Add the cooked marinated fish and double cream.
Leave to cook for 2 minutes before sprinkling with fresh
chopped coriander. Serve with hot fragrant rice and cooling raita.
Patak’s
Foto: Elize de Kock

Vars gemmer gee aan dié konfyt die heerlikste smaak. Dis nie net lekker op roosterbrood nie, maar gee wonderlike geur aan souse, bredies en kerriegeregte
1,2 kg ryp tamaties
Kookwater
Sap van 1 suurlemoen
4 x 250 ml suiker
Stuk vars gemmer van 6 cm, geskil en in stukke van 1 cm gesny
2 ml growwe sout
Bedek die tamaties met kookwater en laat staan vir drie minute. Spoel af met koue water en trek die skille af. Kap fyn. Sit die gekapte tamaties en die suiker in ’n swaarboompot en voeg die suurlemoensap by. Roer tot die suiker opgelos is. Voeg die gemmer en sout by en verhit tot kookpunt. Kook vinnig, terwyl gereeld geroer word, tot die konfyt setpunt bereik. Skep in gesteriliseerde flesse en verseël dadelik. Lewer 800 ml konfyt.
Resep geplaas deur Elize Grobbelaar
Foto: Johannes Gerhardus Röntgen.

Pommes fondant, or fondant potatoes are a real old school, classic French side dish that you see now and then on restaurant menus, but people rarely make it for themselves at home. They are surprisingly easy to make and once you try them I guarantee they will find a place in your regular repertoire. They have a nice caramelized crust on the outside and a soft, mashed potato texture on the inside. They are cooked in chicken stock, which will be absorbed by the potatoes, giving them a deep, rich flavour. Any chicken stock that isn’t absorbed will reduce down to a nice glaze that will coat the golden crust of the potatoes. Pommes fondant are a great accompaniment to all sorts of meat dishes.

Ingredients
4-6 large yukon gold potatoes
500ml chicken stock
100g butter
3 sprigs thyme
salt & pepper
Preheat the oven to 375F/190C
1. Peel the potatoes and then cut into 2cm (3/4″) slices. Season with a healthy amount of salt & pepper.
2. Heat 50g butter in a frying pan, then add the potatoes. Start on high heat, then when the butter starts to foam, reduce to medium heat. Brown the potatoes on each side, about 3 minutes per side.
3. Add the chicken stock, thyme and remaining butter to the pan, then transfer to the oven. Cook until a knife passed through the potatoes with no resistance, about 30 minutes.
Derek
Post Elize Grobbelaar

Bought sponge cake works beautifully
I brushed Mazola Corn Oil on both sides of each piece of pound cake, and it worked like a charm. The outside of the cake was crisp and grilled while the inside was warm and soft. No sticking to the grill. Corn Oil also has a higher smoke point than other oils like olive oil, so its less likely to burn or leave a bad taste when using for cooking on a grill. The perfect solution for this grilled dessert!

For the fruit, we grilled the banana, strawberries, and pineapple on top of aluminium foil. The fruit will get soft while grilling, so the foil helped to make sure it didn’t fall through the cracks. Grilling the fruit brought out so much flavour and juice, extra tasty on the grilled poundcake!

Cookie Rookie
Post Elize Grobbelaar

MINCED ABALONE FRITTERS

Serves 4
Try these minced abalone fritters served with a lovely caper sauce with hints of lemon and dill. These fritters make a classy appetiser.

For abalone fritters
500 g minced abalone
1 egg, lightly beaten
½ cup milk
½ cup plain flour
½ onion, diced
oil for frying
salt and pepper, to taste
For dill, lemon and caper sauce
30 g butter
2 spring onions, very finely chopped or minced
60 g capers, chopped
3 tablespoons dry sherry
⅓ cup fish stock
4 tablespoons lemon juice
⅔ cup cream
60 g butter, chilled
1 tablespoon fresh dill, chopped
salt and pepper, to taste

Procedure for abalone fritters
Sift flour, salt and pepper together
Stir the egg and milk into flour mixture (thick syrup texture)
Mix minced abalone and chopped onion into flour mixture and fry spoonfuls of mixture in a fry pan till cooked through and golden brown on each side.
Procedure for dill, lemon and caper sauce
Heat butter in stainless saucepan. Add spring onions and saute until soft. Add capers and sherry; heat to simmering.
Add lemon juice, fish stock and cream; reduce by half.
Reduce heat to low; shave in butter until sauce is rich and shiny. Add dill; season with salt and pepper.

Recipe posted by Elize Grobbelaar

EIER SUUR SOUS
1 eier
25ml suiker
1 ml sout
2 ml maizena
25 ml asyn
25 ml water
Klits die eier baie goed
Voeg die ander bestandele by en klits weer baie goed
Verhit oor kokende water en klits aanhoudend met ‘n whisk tot dit begin dik word, klits tot dit lig is.

Bedien met gestoomde jong groen bone of groente , lekker met jong uie.
Foto: Elize de Kock

LAMB NECK WITH PEPPERS AND OLIVES
2 Lamb necks whole or ask you butcher to saw lengthwise in half
1 Tablespoon Tandoori paste
Oil to brown the meat
2 onions sliced
1 tsp crushed ginger
1 tsp crushed garlic
1 tin of tomato and onion mix
3 stalks celery diced
400 ml water and one chicken stock cube
1 teaspoon salt
dash of black pepper
1 tablespoon sugar
30 ml brandy
1 red, 1 yellow, 1 green bell pepper julienne cut
2 carrots julienne cut
30 stuffed olives
Hand full of green beans top and tail and cut in half
1. Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering.
2. Add onions and gently cook until onions have softened.
3. Add salt and pepper, tandoori paste and fry.
4. Add tomatoes, sugar and water and stock cube and celery
5. Cover and simmer gently for about 10 min. Do not boil!
6. Remove from stove top, bake for 3 hours at 150 deg C in oven covered.
7. Add carrot, bell peppers, green beans and olives cover and continue to bake for another 1 hour in oven.
After 2 hours in oven add water if necessary.
RECIPE AND PHOTO:  Elize Grobbelaar