HOME CURE SPRINGBUCK CARPACCIO

Carpaccio is a starter of thinly sliced meat served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured springbuck carpaccio made from the fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.
1.5 kg springbuck fillet
2.5 liter water
375 g un-iodated salt (dairy salt / kosher salt)
12.5 g saltpetre
45 g sugar
15 g bicarbonate of soda
2.5 ml black peppercorns
1 bay leaf
1 whole allspice
15 ml ground ginger
5 ml garlic powder

Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
Remove the pot from the heat and allow the brine to cool completely.
Take 1.5 kg of Springbuck fillet and pat this dry.
Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
Slice the carpaccio thinly and serve according to your recipe or requirements.
You can wrap and freeze the fillets at this stage for up to six months.
Recipe posted by Lisinda Blaauw
Photo: Lisinda Blaauw

SJOKOLADE KLEI ROSE

Die rose is gemaak van wat ek noem ‘sjokolade klei’.

BESTANDELE
54 gram sjokolade stukkies & 1 e Heuning.

METODE
Smelt sjokolade in bak oor pot met kokende water onder-in. Wanneer begin smelt verwyder van hitte en hou aan roer totdat alles gesmelt is. Gooi heuning by en sit weer op hitte. Hou aan roer totdat heuning mooi ingemeng is met sjokolade.
Verwyder van hitte en hou aan met deur roer, soos dit afkoel gaan dit begin stywer word.
Wanneer koud genoeg is om met hande te hanteer, sit in jou hand en begin dit brei soos klei. Party sjokolade het ‘n hoë olie inhoud, soos jy brei sal oortollige olie uitkom. Vee hande gereeld aan papier handdoek droog.
As daar nie meer olie uitkom nie, draai toe in plastiek wrap en sit in yskas vir so 1-2 ure.
Rol klein balletjies (afhangende hoe groot rose gaan wees) myne was so 1cm in deursnee.
Maak ‘n klein vorm wat amper soos roomys horinkie lyk-dis jou basis waarom blare kom.
Druk nou jou balletjies plat, die bokant dunner as onder en draai om jou horinkie.
Hoop jy verstaan wat ek verduidelik. Gelukkig kan jy blaartjie weer in balletjie rol as dit nie reg is nie. Let wel sjokolade raak gou weer sag met die hitte van jou hande. Dis nogal lekker speel & leer smile emoticon
Blare – pluk moerbei boom blare of Hibiscus blare (enige eetbare plant). Was dit mooi om seker te maak dis skoon en gogga vry smile emoticon
Smelt skoon sjokolade, voeg niks by nie.
Smeer dit nou aan die blaar se agterkant maar moenie dat sjokolade onder blaar kom nie anders trek blaar nie van sjokolade af nie. Sit op wax papier en plaas in yskas vir so 2-3 ure. Trek dan die blare baie versigtig van die sjokolade af.

BRON/FOTO: Frances Smith

DELICIOUS STRAWBERRY CHUTNEY WITH RAISINS

INGREDIENTS
1⁄4 cup raisins
1⁄4 cup firmly packed brown sugar
1⁄4 cup fresh lemon juice
1⁄4 cup raspberry vinegar
2 tablespoons honey
2 cups fresh strawberries

METHOD
Combine first 5 ingredients in a saucepan; bring to a boil.
Reduce heat to medium, and cook 15 minutes or until slightly thick.
Stir in strawberries.
Reduce heat to low, and simmer the chutney for10 minutes or until thick, stirring occasionally.

SOURCE: Sharon123
PHOTO: goodfoodseeker

PAN SEARED CHICKEN WITH PINK GRAPEFRUIT CREAM SAUCE
4 boneless, skinless chicken breasts (either whole, or 2 large chicken breasts cut in half)
salt
4 tablespoons unsalted butter
½ cup freshly squeezed pink grapefruit juice
1 tablespoon pink grapefruit zest
½ cup heavy cream
2 tablespoons cream cheese
¼ cup white wine
¼ teaspoon freshly ground white pepper
¼ teaspoon sugar
salt to taste

Sprinkle both sides of the chicken breast with salt.
Melt the butter in a stainless steel skillet over medium heat.
Fry the chicken on both sides until browned, about 4 minutes on each side.
Add the grapefruit juice and zest. Bring to a boil.
Reduce the heat to low and simmer, covered for 10 minutes or until the chicken is no longer pink in the center. Transfer the chicken to a plate, cover with aluminum foil and place in a warmed oven until ready to serve.
Add the heavy cream, cream cheese, white wine, white pepper and sugar to the pan.
Boil the sauce for 3 – 4 minutes or until the sauce has thickened slightly.
Add salt to taste.
Arrange the chicken breasts on a serving platter, or on individual plates, drizzle with the sauce and garnish with fresh slices of pink grapefruit and a few sprigs of fresh parsley.
Serving recommendation: Serve over or with pasta.
PHOTO: Lisinda Blaauw

HOW TO CLEAN YOUR OVEN WITH BICARBONATE OF SODA

WHAT YOU NEED
Oven
Baking soda
Water
Rubber gloves
Damp dish cloth
Plastic or silicone spatula
Spray bottle
White vinegar

METHOD
Remove the oven racks: Remove your oven racks, pizza stone, oven thermometer, and anything else you have inside the oven. Set aside.
Make a baking soda paste: In a small bowl, mix a 1/2 cup of baking soda with a few tablespoons of water. Adjust the ratio of both as needed until you have a spreadable paste. For me this took about 3 tablespoons of water to get the desired spreadable consistency.
Coat your oven: Spread the paste all over the interior surfaces of your oven, steering clear of the heating elements. I used gloves for this portion as my oven was pretty grimy. It helped me really get in there and coat the dirtiest nooks and crannies without having to worry about all that grime under my nails. The baking soda will turn a brownish color as you rub it in; it also might be chunkier in some places than others. That is fine. Just try to coat the whole oven to the best of your abilities, paying attention to any particularly greasy areas.
Let it sit overnight: Allow the baking soda mixture to rest for at least 12 hours, or overnight.
Clean your oven racks: Meanwhile, clean your oven racks. See the full cleaning tutorial here.
Wipe out the oven: After 12 hours or overnight, take a damp dish cloth and wipe out as much of the dried baking soda paste as you can. Use a plastic or silicone spatula to help scrape off the paste as needed. I found that the damp cloth was enough for me, but a spatula might come in handy in those hard-to- reach places.
Spray a little vinegar: Put a little vinegar in a spray bottle and spritz everywhere you still see baking soda residue in your oven. The vinegar will react with the baking soda and gently foam.
Do a final wipe down: Take your damp cloth and wipe out the remaining foamy vinegar-baking-soda mixture. Repeat until all the baking soda residue is gone. Add more water or vinegar to your cloth as needed while wiping to really get the oven clean and shiny.
Replace your oven racks: Replace the oven racks and anything else you keep in your oven, and you’re done!

SOURCE/PHOTO: thekitchn

ITALIAN SAUSAGE RAGOUT
1 chopped onion
some olive oil
1 chopped clove garlic
6 (I used 8) pork sausages
2 sprigs rosemary, chopped
2 teaspoons fennel seeds, optional
400 g chopped tomatoes
1 tablespoon tomato purée
200 ml chicken stock
a good splash of red wine
Parmesan, to serve on top

Fry the onion in the olive oil, then add the clove garlic. Skin the pork sausages and fry with onions, breaking it up as you go, about 10 minutes.
Add the rosemary and fennel seeds (optional). Then add the tomatoes, tomato purée and chicken stock and red wine if you like.
Cook for about 10 min. Serve with tagliatelle (ribbon) pasta or some creamy polenta and lots of Parmesan on top.

Recipe and photo: Lorraine Mountford

JO ANNE SE HASH BROWNS
4 half gaar aartappels
1 eier, geklits
2 eetlepelspoeiermelk
⅓ koppie meel
1 eetlepel sout
1 eetlepel suiker
⅛ eetlepel peper
1 eetlepel sagte botter

Sny aartappels in klein stukkies.
Meng alles saam en druk aartappels bietjie plat.
Skep tussen 2 velle kospapier en rol liggies tot so 1 cm.
Vries dit. Sny in blokkies en braai in warm olie.

BRON/FOTO: Jo-Anne Smit

SPAGHETTI CARBONARA WITH SUN DRIED TOMATOES AND PARSLEY

INGREDIENTS
1/2 box of spaghetti
1 tablespoon olive oil
5 oz pancetta (Italian bacon), cut into thick rounds and cut again in 1/3″ pieces
1 large garlic clove, minced
1/4 cup of dry white wine
1 cup of grated Parmigiano-Reggiano cheese
1/4 cup of heavy cream
1 egg yolk
1/8 cup of finely chopped flat leaf parsley
1/4 cup of sun dried tomatoes, finely chopped or cut in julienne strips
fresh cracked pepper to taste
Garnish with finely chopped parsley and a few julienne strips of sun-dried tomatos
(optional) red pepper flakes

METHOD
1. Getting Started: Measure and prepare all ingredients listed above and place in small bowls so its easy to swiftly make the pasta dish.

2. Cook spaghetti in a large pot of salted boiling water as per the directions on the box. Cook al dente.

3. At the same time, Pour olive oil in a small skilled over medium heat, when hot add pancetta. Cook for about 5 minutes until bacon starts to slightly brown. Add minced garlic and stir, cook for about 3 minutes. Pour in white wine and cook until liquid reduces to half about 5 minutes. Remove skillet from heat.

4. In a bowl, mix together the cheese, heavy cream and egg yolk.

5. Drain spaghetti in a colander. Place the spaghetti back in the same pot it cooked in over low heat. Add the cheese, cream, egg mixture tossing to mix all ingredients together. Serve immediately. If the pasta is too dry, you can add a bit more cream. If there is too much liquid you can add a little more grated cheese.

SOURCE: Terry Dagrosa
PHOTO: Lisinda Blaauw

KOPERPENNIE WORTELSLAAI
1 kg geelwortels in ringe gesny
2 soetrissies ontpit en gechop
2 uie gechop
1 pakkie tamatiesop poeier
250 ml water
200 ml wit asyn
125 ml sonneblom olie
250 ml suiker
10 ml worcestersous
7 ml aangemaakte mostert
½ teelepel sout
¼ teelepel peper

Kook die wortel tor half gaar. Rangskik die wortels soetrissies em uie in lae. Meng die res van die Bestandele Verhit tot kook punt en kook 2 min. Giet die warm sous oor die wortel! Laat afkoel sit deksel op en laat staan in yskas 2 dae!!
( ek het my uie en soetrissies gebraai en toe soma die wortels in gemeng en die sous gemaak en alles gemeng en toe gebottel) reg vir die vakansie!!!!
Baie lekker!!!
FOTO: Benhet Nieuwenhuis
2de Foto:  Rozetta Dalaen Muller

STAMPMIELIE GEREG MET SPEK
Gaar stamp so 2 koppie of meer
1 koppie mayonnaise
1 koppie room
1 pakkie bruinuie sop poeier
1 pakkie gebraaide spek
1 pakkie gebraaide mushrooms
1 ui gebraai
1 koppie kaas

Meng alles met stampmielies en bak 180 C vir 30 min!!
HEERLIK HEERLIK!
BRON: Fiona Viljoen
FOTO: Benhet Nieuwenhuis