LAMB TOMATO PIE

1 kg lamb shank cutlets.
2 tablespoons (30 ml) flour
Oil to brown the meat
1 tin of tomato and onion mix
300 ml mutton stock
300 ml water
2 onions, sliced
1 teaspoon salt
dash of black pepper
1 tablespoon sugar
Dash of vinegar
2 teaspoons chilli, ginger, garlic paste
1 tablespoon coarse coriander
1 teaspoon turmeric
1 tablespoon tomato paste

Method:
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. Take meat out and set aside.
2. Caramelize onions in same pot. Add sugar and vinegar .
3. Add salt and pepper, chilli ,ginger garlic paste, coriander, turmeric, salt and pepper and fry.
4. Add tomatoes, stock and water and browned meat.
5. Cover and simmer gently for about 10 min. Do not boil!
6. Remove from stove top, bake for 3 hours at 160 deg C in oven covered.
7. Thicken sauce if necessary with mazeina paste. Allow to cool.

Roer Kors /Pastry

250 ml milk
250 ml sunflower oil
2 eggs
400 ml cake flour
20 ml Baking powder
½ teaspoon salt.
Beat all ingredients until smooth, pour over pie and bake at 200 deg C until brown and done.
About 20 minutes.
Serve with rice.
Bron en foto:  Elize Grobbelaar

Die Lekerste om ‘n ribbetjie te braai.

2 skaap ribbetjies
Vryf in met 2 eetlepels bruinsuiker en 2 hande growwe sout. Laat dit nou 2 dae lank in yskas.
Bedek met water in ‘n kastrol en kook stadig tot sag ongeveer 2 ure
Haal uit water laat afdroog en braai oor warm kole.
Elize Grobbelaar

COCONUT SHRIMP
“These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.”
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favourite dipping sauce.
Bron: Linda

LEMOENPAMPOENTJIES MET EIERVRUG EN TAMATIEVULSEL
3 lemoenpampoentjies
300 g eiervrug
15 ml olie
1 blik heel tamaties
5 ml gedroogde oreganum, of 15 ml vars
sout en varsgemaalde swartpeper
40 g fetakaas
15 ml broodkrummels
10 ml olyfolie

Halveer die lemoenpampoentjies en haal die binnegoed met ‘n teelepel uit.
Plaas in ‘n kastrol en gooi water by sodat dit tot ongeveer in die helfte van die lemoenpampoentjie kom.
Kook vir 20 minute tot sag.

Intussen kan jy met die vulsel begin.
Sny die eiervrug in blokkies van ongeveer 1 cm. Gooi sout oor en laat dit vir ten minste ‘n kwartier in ‘n vergiettes staan.
Na die tyd verstreke is, kan jy die eiervrug onder lopende water afspoel en effens met ‘n vadoek droogdruk.

Verhit die olie in ‘n pan en braai die eiervrugblokkies totdat dit begin sag word, so 10 minute.

Kap die heel geblikte tamaties in blokkies en voeg dit saam met al die sousigheid in die blikkie by. Kook dit vir nog ongeveer 5 minute. Voeg die oreganum by. Geur met sout en varsgemaalde swartpeper.
Verwyder van die hitte. Krummel die fetakaas in en voeg die broodkrummels by.
Skep die lemoenpampoentjies hoogvol met die vulsel en bak in die oond by 180 °C vir 15 minute.

Foto:  Elize Grobbelaar