END OF THE MONTH OXTAIL POT

3 onions chopped
1 green pepper chopped
8 – 10 medium potatoes halved
4 ts garlic
4 pieces chicken
6 – 8 pieces oxtail
1 kg country veg

SAUCE
Mix the following with a little bit of milk together
Dash worcesterchire sauce
Dash braai sauce
Dash vinegar
Cream of mushroom soup powder a bit of brown onion soup powder
1 Beef stock cube

Brown chicken until golden brown. Remove from pot and set aside to add later.
In the same pot brown onion, green pepper, garlic and oxtail. Add water to cover oxtail and cook on low heat
for + – 3 hr.
Check regularly through out cooking to make sure oxtail does not cook to dry.
Add your browned chicken your veggies and your sauce mixture and cook through for another 20 – 30 min.

BRON/FOTO: Inge Pieterse

BILTONGPOTJIE-Kampkos
(genoeg vir 8 – 10 mense)

3 uie (in blokkies gesny)
2 x 250 g sampioene (ek het dit gesny en nie heel gehou)
2 blikkies geroomde sampioene
300 g biltong
2 blikkies suikermielies
2 pakkies noedels (klaar gekook) – ek het net 1 pak gebruik
1 groen brandrissie
2 pakkies kaassous (ek het dit aangemaak soos op die pakkie voorgeskryf)
2 kop gerasperde Cheddar kaas
Botter

Gooi botter in pot en braai uie en sampioene.
Voeg groen brandrissie, mielies en biltong by.
Voeg gaar noedels by (ek het sommer die skroewe gebruik) en gooi sous oor.
Roer tot gemeng.
Gooi dan kaas oor en hou pot op stadige kole/hitte totdat kaas gesmeld is.
Hierdie is ‘n baie ryk, maar baie lekker gereg.

Foto en resep geplaas deur Willemien Windell

ALMOND CARAMEL CAKE WITH WHITE WINE AND HONEY
(Don’t forget the whipped cream topping)
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon five spice powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
1/4 cup unsalted butter
1/4 cup sugar
1 egg
1/2 cup honey
1/2 cup white wine (a light wine like pinot grigio)
1/2 cup sliced almonds
3/4 cup brown sugar (packed)
1 1/2 cups water
5 tablespoons unsalted butter (cut into pieces)
Preheat oven to 180 ºC.
Butter and 8×8″ (20 cm) glass baking dish.
Whisk flour, baking soda, five spice powder, cinnamon, nutmeg, ginger and salt in a medium bowl and set aside.
In a large bowl, beat 1/4 cup butter and 1/4 cup sugar until it is pale yellow in color. Add egg and beat thoroughly.
Combine honey and wine into a bowl and stir to completely combine.
Add flour and wine mixture to butter mixture alternating between the two and making sure that each is combined before adding the other.
Pour mixture into prepared baking dish.
Sprinkle sliced almonds evenly on top of mixture. Cover almonds evenly with brown sugar.
Melt 5 tablespoons of butter into 1 1/2 cups of water. Carefully pour onto top of brown sugar. (There will be a lot of liquid on top of the batter.)
Bake until toothpick inserted into center of cake comes out clean – approximately 45 minutes.
Let rest for 15-20 minutes and serve with whipped cream.
SOURCE/PHOTO:My Man’s Belly.

GEROOSTERDE MURGBENE

Dit is bitter maklik – was so amper 1.8 kg bene op ‘n foelie bakplaat geplaas. Goed gesout en peper en vir omtrent so 15 to 17 min in ‘n warm oond van 230 C gebak – en ek belowe jou die gaste sal dit looove.

SOURCE/PHOTO: Lunette Prinsloo

CREAMY CHEESE AND PEPPER SAUCE

Prepare both sauces and then mix together form cheese and pepper sauce.

PEPPER SAUCE
INGREDIENTS:
60 ml Butter
60 ml Cake Flour
250 ml Cream 250 ml
Beef Stock
45 ml Freshly Ground Black Pepper
(3 tablespoons) Sea Salt
METHOD
Melt butter in a saucepan and stir in the flour. Cook for a minute then remove from heat and add cream and stock whisking continuously. Add the freshly ground Black Pepper, season with a little bit of Sea Salt. Return to heat and bring to the boil, whisking until smooth and thick…

CHEESE SAUCE
*Be sure to buy a good quality block of sharp cheddar cheese, then grate it yourself. Those bags of pre-shredded cheese often have additives in them and you won’t get a creamy result.
INGREDIENTS
2 tbsp butter
2 tbsp flour
1 cup whole milk
1/4 tsp salt
1/8 tsp cayenne pepper
500g block sharp cheddar cheese, grated
METHOD
Melt the butter in a medium size skillet over medium flame. Once the bbutter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges. Add the milk to the skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly. Add the cayenne pepper and salt and whisk to combine. Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture smooth in consistency, the cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits. To reheat: ONLY reheat on the stove top in a pan (no microwave here). Heat the cheese in a skillet over medium low heat until melted and warm. Add 2 tbsp of water and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture)

SOURCE/PHOTO: Valene Prins

BACON AND LIVER BREAKFAST
250 g bacon bits
250 g chicken livers
1 tin tomato and onion mix

Fry the liver first, then add bacon, keep turning it so it doesn’t burn.
Add tin onion and tomato salt and pepper sometimes at some curry powder.
Let that simmer on low heat till onion and tomato mix has heated through and meat is well covered with the gravy.
I used the new star instant pap and that was quick too, so breakfast was served.
Hope you try it and enjoy it. I chop and change I add green peppers and mushrooms if I have.
Recipe and photo: May van der Merwe

ROASTED PORK BELLY IN APPLE CIDER

INGREDIENTS
1.5kg pork belly of the bone
2 bottles 350ml apple cider
2 onions sliced in half
2 green apples sliced in 4
1 celery bulb sliced
Salt and pepper to taste
Parsnips
Sunflower oil
1 Beetroot
4 slices of butternut
8 green beans
4 white button mushrooms
Butter

METHOD
Pat the pork dry .Slice the skin of the pork and rub it with salt and pepper (herbs can be added)
Place the onion, green apple, celery and cider in an oven tray, salt and pepper. Place the pork on top and cover lightly with foil. Slow roast in the over at 150-160 C until the pork is nice and soft, plus minus 2 to 3 hours. Remove the foil and let the skin crisp up. When skin is crispy remove from the belly. Let the meat rest for 10 minutes.
Cook the parsnips in salted water until soft. Blend in a blender with some butter and cream till it is a smooth pure. Keep warm
Fry some of the parsnips in the oil for the chips.
Cook beetroot in salted water, Cut in tiny blocks
Cook the butternut slices in butter till it is soft and tender. Salt and pepper
Cut the pork in blocks and brown in a pan with butter. Add the mushrooms and green beans
Reduce the pork cider cooking sauce. Glaze pork with it
Plate up and have fun.

SOURCE/PHOTO: Annerie Mac Donald

KRUIE-AARTAPPEL-PATTIES
4 medium aartappels in kwarte gesny, gaargemaak in mikrogolfoond vir 10 min.
Dan rof gekap/opgebreek met ‘n vurk
3 eetlepels koekmeel
½ teelepel bakpoeier
2 eiers
3-4 eetlepels olie
Grasuie en dille, na smaak, opgekap
Sout, peper en ander speserye na smaak.

Meng al die bestanddele saam.
Bak teen 200ºC op oondpan in vlak olie tot goudbruin, en draai om vir anderkant.
Ek het sommer ‘n ½ ui in skywe gesny en in olie gemeng, en rof bo-op die patties geplaas vir ekstra gebraaide-uie-geurtjie.

BRON/FOTO: Meyer Combrinck

CHIC PEA PASTA-PASTA E CECI
1 small onion
1 carrot
1 celery stalk
1 clove of garlic
1 tablespoon finely chopped rosemary
1 tin chick peas
200 ml tomato purée
400 ml chicken stock
100 g Pancetta, diced or bacon
8 tablespoons olive oil
250 g Penne or any short pasta boiled al dente

Finely chop onion, carrot, garlic, celery. Place olive oil in pan when heated, add the finely chopped veggies and leave to sauté on medium heat for about 15 minutes or until onion transparent. Add your finely chopped rosemary, stir for 2 mins, then add your Pancetta or bacon. Stir till bacon is cooked, for a couple of minutes then add your well drained chick peas and stir. Add your chicken stock and tomato purée. Leave to cook on medium heat for about 20 – 30 mins until sauce has thickened but not too thick. Take a handheld blender and whizz a couple of the chick peas. This will thicken and make the sauce creamy. Optional I add a teaspoon of chillie infused oil.
Boil your pasta and add the sauce with extra on top. Serve with grated Parmesan cheese.

SOURCE: Sabrina Merli
PHOTO: Sabrina Merli

LELANE SE VIS EN CHIPS

BESTANDELE/METODE
1 bak met droe meel bestandele in : Koekmeel met jou vis speserye in bv dill, robertsons of ina paarmans fish spice, sout & peper.
1 bak met meel, bier en custard poeier ( net n paar teelepels custard, dit gee mooi goue kleur)
Hake fillets.

Dip jou vis in die droe meel mengsel, dan in meel bier beslag en braai dit in warm olie.
Draai sodra onder kante begin loskom vd pan, so +- 2- 3 min per kant.
Gooi suurlemoensap op sodra jy omdraai. En sodra jy uithaal.
Jou chips sny jy in 1 cm skywe, sit in micro vir 15 – 20 min.
Spice met robertsons roast potato spice, peper, sout en asyn spice.
Laat afkoel en braai in olie tot bros.
Gooi olie af en sprinkle asyn oor en aromat.
Bedien met slaai ens
BRON/FOTO: LELANE VAN DER WALT