PERFECT ROAST CHICKEN IN BRINE
1.5–2 kg whole chicken
6 % brine: 300 g table salt dissolved in 5 litres water (600 g coarse salt)
1 lemon
1 bunch thyme
125 g unsalted butter, at room temperature, plus extra for rubbing into the skin
30 ml dry white wine

For the gravy (optional):
20 ml dry white wine
250 ml (1 cup) chicken stock
1 tsp Dijon mustard
1 sprig tarragon
1 sprig parsley

Place chicken in a clean container. Pour over the brine, ensuring that the chicken is submerged, then cover the container with plastic wrap and place in the fridge overnight.
Remove the chicken from the liquid and dry well with paper towel. Place on a wire rack set over a tray.
Preheat the oven to 90ºC.

Roll and pierce the lemon, then place it in the cavity of the bird with half of the thyme.
Rub some butter on top of the skin.
Place the chicken on the rack in a roasting tray and place in the oven. Roast the chicken for about 3–4 hours.
Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go.

In the meantime, melt the butter in a pan and add the wine and a few sprigs of thyme.
Bring to the boil then remove the pan from the heat and use the melted butter to baste the chicken before and during browning.

Once the resting time has elapsed, put the chicken back in the roasting tray and return it to the oven for about 10 minutes or until golden brown, taking care that it doesn’t burn.

Once coloured, remove the chicken from the oven and place on a plate.

Season with salt and freshly ground black pepper.

If making the gravy, when the chicken has been browned and removed from the roasting tray, place the tray containing the juices on the cooktop over medium-high heat.
Add the white wine and scrape and stir to deglaze the pan.
Add the chicken stock and cook until reduced to a sauce.
Strain into a small saucepan.

Before serving, stir in the mustard and warm through.
Finish with freshly chopped tarragon and parsley and season with salt and freshly ground black pepper
Recipe posted by Amanda Conradie
Photo: Elize de Kock

BAKPRO VETKOEK
1 kg bakpro vetkoek flour
10 g yeast
150 g white sugar*
15 g salt
600 ml water
750 ml oil for frying

Mix all dry ingredients together.
Add the lukewarm water to form a soft dough.
On a lightly floured surface, knead the dough until it is smooth and elastic. Cover and leave to rest for 60 min.
Knock the dough down, divide it into desired size. Place on greased baking tray, leaving enough space between them to rise. Cover and leave to rest for 15 min.
Bake fat cake in deep oil until cooked and golden brown.
*Nota: ek maak gewoonlik  die suiker minder, anders is dit ‘n bietjie te soet.
Recipe posted by Melandie Gabrielsen
Photo: Melandie Gabrielsen

PIEKELWORTELS
Lekker piekels vir eet saam met vleis, slaaie en garnering.
wortels, soveel soos benodig
pekelwater
Piekel:
2 koppies asyn
1 koppie water
2 koppies suiker
1 pakkie piekelspeserye

Skil, sny en was die wortels.  Plaas die wortels vir paar uur in pekelwater, dreineer en spoel goed af.
Meng die bestanddele vir die piekel in ‘n kastrol.
Voeg die wortels by die piekelsous en kook die wortels in die piekel vir ongeveer 4 min.
Giet die wortels met die piekelsous in gesteriliseerde bottels en seël dadelik.
My kleinkinders eet dit soos lekkergoed.
Resep:  Annemarie Friedrich

GIDEON SE BOONTJIEBREDIE POT
Ek het gistraant vir ons die lekker groenboontjie bredie potjie gemaak saam met stukkies lamsrib.
1.5  kg lamsribbetjie, in stukke gesny
4 koppies gekerfde groenbone
2 groot aartappels, geskil en in kleinerige blokkies gesny
2 medium groot uie, geskil en gekerf
3 koppies witwyn
3 eetlepels bruinuiesop poeier
1 ½ teelepels sout
1 teelepel witpeper
1 teelepel chillieflakes
2 eetlepels suurlemoensap

Braai die vleis in ‘n warm pot op die kole vir ‘n paar minute en voeg die uie by en braai nog ‘n rukkie.
Sit dan die aartappels by saam met twee koppies van die wyn en kook vir omtrent ‘n uur stadig.
Plaas dan die groenbone by en kook vir omtrent ‘n halfuur.
Hou maar dop dat daar genoeg vloeistof bly maar nie te veel nie.
Strooi die sout, peper en chillie flakes asook die suurlemoensap oor die kos.
Meng die orige koppie wyn met die soppoeier en strooi oor die kos en laat prut vir ‘n rukkie.
Let wel : Vandat ek die aartapples ingesit het, het ek nie die pot geroer nie, maar roer dit wel net voor opdien.
Vroulief het ook ‘n bietjie soetpatat en rys gekook en saam met die kos voorgesit.
Djeeerlik was dit beslis.
Resep en foto:  Gideon Louw

ROSEMARY FLAT BREAD
Recipe and photo posted by Kiti Citi
FOOD LOVERS RECIPES
Daleen Fratter, hier is die beste flatbread resep wat ek nog ooit geëet het. Onderaan is die email van die chef: Rosemary flatbread – bron Alastair McLeod

675 g plain flour (± 5 cups)
135 ml olive oil
315 ml lukewarm water
12 g dry yeast (or 24 g fresh)
2 pinch salt
¼ cup chopped rosemary leaves
salt flakes

Mix yeast and water then wrap with cling film allow to ferment for 10 mins. Then add oil, rosemary, flour and salt, mix till elastic form dough and cover again to allow rising for 30 mins. Divide into 25 g lots and feed through pasta machine as thin as you are able to. It is ok if there are a few holes, adds character. Add to pan with baking paper to prevent sticking. Sprinkle with little salt. Bake immediately at 170 ºC  for 1 one minute on one side then flip and bake for another 3 to 4 mins until light golden crisp colour. (Not my picture, will add a “fresh” pic when I make it again.)

Chef’s note to me:
Dear Ms de Jager,
I am thrilled that we could provide you with such a memorable Christmas.
I think Mark Twain wrote that you can survive for up to six weeks on a single compliment. If that’s the case, we’ll see you again in mid February!
Best regards
Alastair McLeod
P.S. Here’s our recipe for the flatbread that you enjoyed

POTATO AND TUNA-A-LA-KING BAKE
Yesterday I had no idea what to make for supper….stood in front of the cupboard and took things out and then came up with the following (my own recipe) – Unfortunately by the time I remembered to take a photo it was all gone, will definitely make again and share a photo.
4 potatoes peeled and sliced
2 tins tuna
1 packet Royco Chicken-a-la king sauce
½ packet Mushroom soup powder
1 small packet chunky frozen vegetables
600 ml milk
Cheese
Salt and pepper

Boil potatoes until soft
While potatoes are boiling place milk, chicken-a-la-king sauce and mushroom soup powder in bowl and microwave (stirring occassionaly) until thickens.
Add tuna,  salt and pepper to the sauce and mix through
Once potatoes are soft:
In an ovenproof dish layer potatoes, then half the tuna mixture then the packet of vegetables,  then another layer of potatoes and then tuna.
Sprinkle grate cheese over the top and bake until cheese is lightly brown.
I served it on basmati rice.
Recipe:  Zelda Ellis
Photo:  Nicolette Yssel

BUTTERMILK RUSKS FROM THE BUTTERMILK BOX
Recipe posted by Rita Killian
FOOD LOVERS RECIPES
1 kg self raising-flour
5 ml salt
200 ml sugar
250 g butter
500 ml buttermilk – 450 ml
1 egg
25 ml oil
Preheat oven to 180°C. Crease a roasting pan.
Seave dry ingedients together. Rub butter in well.
Beat egg and oil together, then add buttermilk and mix. Pour onto dry ingredients and mix in thoroughly.
Form buns and place them close together in the roasting pan.
Bake for 45 minutes. Remove from oven and immediately break into sections.
Place onto rack, well spaced apart, and leave to dry out in a warming oven overnight or leave at 120°C for 3 hours. Leave to cool.

SJOKOLADE KOEKIE KOEK – CHOCOLATE COOKIE CAKE
250 g margarien
150 ml stroop
160 ml kakaopoeier
2 x 80 g sjokolade “slabs”
5 ml vanilla
2 pakke gebreekte tennisbeskuitjies
Versiersel:
4 x 80 g sjokolade “slabs”

Smelt margarien en  stroop saam – moenie kook nie.
Haal van hitte af.
Voeg kakaopoeier en 2 x 80 g sjokolade “slabs” by en meng tot glad en blink.
Voeg dan vanilla by en laaste die gebreekte tennisbeskuitjies.

Druk vas in ‘n 20 cm koekpan wat uitgelê is met bakpapier.
Laat afkoel en plaas dan in yskas vir teminste 2 ure.

Smelt 4 x 80 g sjokolade “slabs” en gooi oor koek wat op ‘n afkoelrakkie geplaas is.
Resep aanpassing en foto:  Suenell Liebenberg

BEREMENGSEL VIR WARM SJOKOLADE
4 koppies melkpoeier
1 ½ koppie versiersuiker (minder indien verkies)
1 koppie verromer soos cremora
2/3 koppie kakao sonder suiker
1 pakkie sjokolade kitspoeding
knippie sout
¼ koppie koffie poeier opsioneel vir Mokka geur

Meng alles saam in ‘n versapper en bere in ‘n houer wat goed seël.
OM TE BEDIEN:
Plaas so 3 hoog vol lepels (of soos verkies) in ‘n koffiebeker, voeg gekookte water by, roer goed en bedien.
Mens kan ook ‘n stukkie sjokolade daarin smelt of bedien met ‘n lekker spuit styf geklitste room.
Nota:  Ek het dit nog nie self gemaak nie, dalk moet jy eers net die helfte meng en proe, pas maar aan indien nodig.
Resep geplaas deur Rina Kleinhans

ELZETTE’S LASAGNE
My recipe for Lasagna
1 kg good quality lean mince
1 big onion, finely chopped
2 cloves of garlic minced( the real thing not tubs)
2 tsp Italian herbs (Robertson, die ander nie so lekker nie)
2 big carrots, grated
2 celery storks, finely chopped
1 small sachet tomato paste
2 tins chopped tomato (the brands at Foodlovers)
2 tsp of sugar or to taste
1 Knorr beef stock tub,(the jelly like ones small ones that they sell in 2 or 4 packaging)
250 g butter
1 cup flour
1,25 ltr milk (might need a little more milk, if consistency too thick)
a little fresh nutmeg, grated into sauce
1 packet of dried lasagna sheets
Mozzarella, grated
+Fry Onions in a little olive oil until transparent.
Add Italian herbs when onions almost done.
Add carrots and celery.
Add mince and Fry until cooked and browned, then add garlic and season with salt and pepper.
Add tomato paste, fry until starting to deepen in colour.
Prepare beef stock with a cup of hot water and add to pot.
Then add tinned tomatoes and 2 tsp of sugar (rinse tins out with little bit of water into pot)
Cover pot, turn down heat and let it cook for at least 40 min (if it becomes too dry, add a little water)

Prepare white sauce:
Melt butter. (real butter is best)
Add flour and stir and let it bubble for a least 5 min to cook the flour.
Add milk and whisk until smooth sauce and continue to whisk until it thickens, if you want a thinner consistency, add a little more milk.
Grate some nutmeg into sauce and season with salt to taste.

Assembly:
(make sure sauces are hot)
Put a little bit of mince sauce on bottom of lasagna dish.
Place a layer of lasagna sheets on top and top with white sauce.
Another layer of lasagna sheets, beef sauce and white sauce.
Another layer of lasagna sheets and then top off with a layer of white sauce and then top that with grated mozzarella.
Let it stand for 30 min before you bake at 180 ºC for 30 min.

Optional:
If you want to splurge add some grated Parmesan (grana padano) on the beef sauce before the white sauce goes over, just intensify the flavor.
You can also add a cup of red wine just after the tomato paste and let alcohol cook off before adding beef stock and tomatoes (I find that I might need a little more sugar if I add wine)
Enjoy!
Recipe: Elzette Cyster-Human