SWEET AND SOUR PORK WITH VEGGIES
Recipe and Photo: Elize de Kock
FOOD LOVERS RECIPES
Once you’ve made this version, I promise you’ll never go back to a mediocre Chinese restaurant for sweet and sour pork again. Sweet and sour pork is a classic Cantonese dish. Its fame is such that the Chinese call it gu lao rou, meaning pork with a long history.
250 gr fresh pineapple (about ¼ small)
1 small onion
1 carrot
few green beans
½ green pepper
few broccoli florets
1 spring onion
2 to 3 long red chillies, seeded
2 garlic cloves
vegetable oil, for deep-frying
Maizena (½ cup), plus 1 tsp extra
steamed or fried rice, to serve

Marinated pork:
1 scant teaspoon five-spice powder
2 teaspoon light soy sauce
2 teaspoon Vodka
1 teaspoon ginger juice (squeezed from 2 tbsp finely grated ginger)
1 egg, beaten
500 g pork neck (pork neck is best because it has a good distribution of lean meat and fat)

Sweet and sour sauce:
185 ml chicken stock (¾ cup)
125 ml tomato ketchup (½ cup)
1 tablespoon caster sugar, or to taste
1 tablespoon honey
1 tablespoon fish sauce
1 tablespoon black bean sauce
1 tablespoon brown malt vinegar
2 teaspoon light soy
½ teaspoon dark soy sauce
½ teaspoon sesame oil

For marinated pork, combine five-spice, light soy, vodka, ginger juice, egg and a pinch of salt in a bowl.
Cut pork into 3 cm pieces, add to marinade and mix well. Cover with plastic wrap and refrigerate to marinate (15 minutes or overnight; if marinating overnight, mix in egg just before cooking).
For sweet and sour sauce, mix ingredients in a bowl, and season to taste with sugar and vinegar.
Cut pineapple into bite-sized pieces, cut onion and, thinly slice capsicums, carrot and green beans, prepare broccoli florets, cut spring onion into batons, thinly slice chillies, finely chop garlic and set aside separately on a tray.
Heat oil in a wok to 185ºC. Place maizena in a bowl, add pork cubes and toss to coat, then deep-fry in batches until browned and crisp (2-3 minutes; be careful, hot oil will spit). Remove pork with a slotted spoon and drain on paper towels. Repeat if desired for a crisper texture. Reserve oil in a heatproof container.
Wipe wok with paper towels, then heat 1 tbsp frying oil. When hot, add onion, chilli and garlic, and stir-fry until onion starts to colour (30 seconds).
Add capsicum and pineapple, carrot and green beans, and stir-fry until well combined.
Add sweet and sour sauce, bring to the boil, then add spring onion and broccoli and stir-fry until warmed through.
Meanwhile, combine extra maizena with 1 tbsp cold water and stir into boiling sauce to thicken.
Season to taste.
Return pork to wok to warm through (1-2 minutes), then serve with rice.
Sprinkle toasted sesame seeds over.

OXTAIL AND SPRINGBOK POTJIE
2 kg prime cut oxtail big pieces
1 kg springbok tail prime cut
2 kg beef potjie from the neck
3 kg garden and roast vegetables
1,5 kg small potatoes
500 g yellow panzies
800 g fine cut onions
200 ml Allesverloren port
100 ml Mrs Balls chutney
1 packet hearty beef soup
2 cubes beef stock
garlic bread with cream cheese and pepadew and bacon

My potjie temperature was an average 200°C.
Onions was cut in average 1 cm cuts, then put in for 1 hour with a small amount of salted butter and 100 ml port, then I added the oxtail for 2 hours with 100 ml port and 100 ml chutney and the 1,5 kg small potatoes were added, then I added the Springbok tail for 2 hours and beef stock cubes with 50 ml hot water , then I added the beef neck cuts for 2 hours, last I put the veggies in for 1 hour, then cooling down.
Recipe and photo: Barend Van Heerden

NANDO’S STYLE GRILLED CHICKEN FLATTY
½ cup white vinegar
½ cup lemon juice
½ cup olive oil
1 or more teaspoon chilli powder
1 or more teaspoon paprica
2 teaspoons salt
3 or more cloves garlic
10 medium chillies chopped small

Mix well, refrigerate when not required.
Paint the flatty chicken several times on both sides while braaing.
Recipe: Peter Ricken

MAKLIKE MELKTERT MET SMEERKORS
Resep: A Jansen van Mariental
Foto: Jenett van der Merwe
FOOD LOVERS RECIPES
Deeg:
100 ml sagte botter of margarien
100 ml suiker
2 eiers
175 ml ongesifte koekmeel
5 ml bakpoeier
knypie sout

Klop botter en suiker tot romerig. Klop eiers een vir een by. Sif meel, bakpoeier en sout saam, voeg by en meng deeglik. Smeer deeg met ‘n slaplemmes op die boom en rand van twee tertborde van 24 cm in deursnee.

Vulsel:
750 ml melk
50 ml koekmeel
50 ml mielieblom
knypie sout
300 ml suiker
250 gr botter of margarien
4 eiers geskei
2 ml amandelgeursel
kaneelsuiker

Meng 150 ml van die melk met koekmeel, mielieblom, sout en suiker tot glad. Verhit res van melk tot kookpunt en klits meelmengsel daarin sodra dit begin kook. Roer tot mengsel prut. Voeg botter by en roer tot gesmelt. Klits eiergele saam en roer by. Klits eierwitte tot styf en vou saam die geursel in die melkpap in. Skep vulsel in tertborde, strooi kaneelsuiker bo-oor en bak 20-24 minute by 190°C.
Lewer twee terte van 24 cm
Op foto:  Resep verdubbel en twee diep panne gebruik

VARS APPELKOEK TERT
(Hierdie appeltert/koek word gemaak met vars appels en nie geblikte appels nie)
1 koppie olie
2 koppies suiker
3 eiers
3 koppies meel
1 teelepel koeksoda
2 teelepel vanielje-ekstrak
1 koppie gekapte pekanneute
3 koppies vars geskil en gekapte appels

Verhit die oond tot 180ºC.
Smeer ‘n 9 x 13 pan.
Meng olie, suiker en eiers.
Roer meel en koeksoda by.
Voeg vanielje, pekanneute en appels by.
Smeer in voorbereide pan en bak vir 45 – 50 minute.
Laat afkoel vir 2 ure.

Versiersel:
½ koppie botter
1 koppie bruinsuiker (donker verpakte bruinsuiker)
¼ koppie ingedampte melk (ideal melk)
½ teelepel vanielje

Kook al die bestanddele in ‘n klein kastrol vir 2 minute.
Sit bak in bak gevul met yswater.
Klits versiersuiker by tot dit die regte tekstuur is om oor die koek te kan smeer.
Smeer oor koek en geniet!
Resep: Connie Brumley Sutton
Resep geplaas deur Morne Kriel

HOMEMADE ONION POWDER
Make your own onion powder. Very easy!
Peel and finely chop your onions.
Spread the onion pieces out on a tray and heat in a 65ºC oven until dry.
Tip: The onions are dry when you can easily crumble the chopped pieces in your hand.
Allow the onions to cool. Grind with a coffee grinder, spice mill, food processor or mortar and pestle until you reach your desired consistency.
Store your finished onion powder in an air-tight container in a cool, dry spot or freeze it.
Recipe: Amanda Conradie

LANGKLOOF APPELWIELE
Suurlemoenstroop:
625 ml water
500 ml witsuiker
fyn gerasperde skil en sap van 1 suurlemoen

Skondeegkors:
500 ml koekmeelblom
25 ml witsuiker
15 ml bakpoeier
1 ml sout
90 gr botter of margarien
1 groot eier
100 ml water

Appelvulsel:
4 granny smith appels
klontjies botter of margarien
kaneelsuiker na smaak

Stroop:
Kook die water, suiker en skil vir 5 minute lank.
Voeg suurlemoensap by en hou warm.

Skondeeg:
Voorverhit oond tot 180°c. Sif droë bestanddele saam en frummel smeer daarin. Klits eier en water saam en sny met ‘n deegsnyer by frummels in om ‘n sagte, hanteerbare deeg te vorm – sny nog meel in as deeg te slap is, of nog water as deeg te styf is. Rol sowat 1 cm dik in ‘n reghoek op ‘n meelbestrooide oppervlak uit.

Appelvulsel:
Skil en rasper appels grof oor deeg. Rol deeg soos ‘n rolkoek op met appels tussenin. Sny die rol met ‘n skerp mes in skywe.
Giet stroop in ‘n groot oondvaste bak.
Plaas die snye op die snykant styf teen mekaar in stroop.
Stip met klontjies botter en strooi kaneelsuiker oor.
Bak poeding vir 40 tot 50 minute lank tot mooi goudbruin.
Sit voor met vanilla roomys.
Lewer 10 tot 12 porsies.
Resep geplaas deur Ida Marx
Foto: Ida Marx

CHEESY GARLIC BREAD
This is always a winner at braais or with any meal you enjoy with garlic bread.
250 gr cheddar cheese, coarsely grated
170 gr butter, at room temperature
3 scallions, finely chopped
4 large cloves garlic, chopped (or less if so desired)
kosher salt and freshly ground black pepper
1 loaf ciabatta bread, cut in half horizontally

Place an oven rack in the center of the oven. Preheat the oven to 200°C.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Note: Recipe is enough for 12 ciabatta buns cut in half.
Resep en Foto: Nicolette Papas

KETO MAYONNAISE
1 egg yolk
1 tablespoon dijon mustard
240 ml avocado oil or light olive oil
2 teaspoons white wine vinegar or lemon juice

Bring the egg and mustard to room temperature in advance.
Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream.
The mayonnaise should begin to thicken.
Continue to mix until all the oil has been added and the mayonnaise has set.
Add vinegar or lemon juice.
Mix some more and season with salt and pepper.
Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
Let the mayonnaise rest in the fridge before serving, this allows the flavor to develop and gives the mayonnaise time to thicken.
Resep: Hailey Bunge

SALPETER TABEL
tabel vir vinnige verwysing
basiese resep:
25 kg vleis
500 gr – 1 kg sout
opsionele byvoegings, op 25 kg vleis. 180 gr Bruinsuiker
20 gr salpeter
20 gr koeksoda
12.5 ml peper
Speserye (Kies net 1 om saam met peper te gebruik)::
100 gr anys
80 -160 gr koljander
5 ml wonderpeper
12,5 ml knoffelsout.
Vir die wat wonder oor die funksie van Koeksoda.
Dit help voorkom dat die vleis muf.
Resep: Anna Venter