MANGO CHUTNEY-BLATJANG
Gooi alles saam in konfytkastrol:
4 half ryp mangos, grof gekap
2 groot uie, gekap
190 ml soetwyn
1 koppie sultanas
2 teelepels vars gerasperde gemmer
2 klein brandrissies, gekap
2½ koppie suiker
3 koppies asyn
1 teelepel sout
1 blikkie fyn pynappel
Kook alles saam, so,1 en halwe ure tot dik.
Roer van tyd tot tyd en pasop vir aanbrand, veral na die end se kant toe.
Skep in gesteriliseerde bottels en merk.
To easily peel garlic, slice off each end of a clove.
Then, turn your broad chef’s knife sideways so the flat side is parallel to your cutting board and the sharp edge is facing away from you.
Place your knife this way on top of the clove and give the blade a quick pop with the heel of your hand to lightly crush the garlic clove (you don’t want to mash it).
The papery skins then rub off easily.
If you’re going to peel many garlic cloves at once, drop them into boiling water for 10 to 20 seconds.
Then plunge them into cold water. The skins will slide right off between your thumb and forefinger.
TASTY TOMATO CHUTNEY
2 kg tomatoes, peeled, cored and chopped
¼ cup minced garlic (about a medium sized head)
1 cup chopped onions
¾ cup brown sugar
¾ cup white sugar
1 ½ cup cider vinegar
1 tablespoon pickling salt
1 lime, zested and juiced
1 tablespoon dry, ground ginger
1 teaspoon hot pepper flakes (or to taste)
½ teaspoon ground cumin
½ teaspoon black pepper
½ cup raisins, chopped
Combine all the ingredients in a heavy nonreactive 4 – 6 quart pot.
Bring to a boil over high heat, then lower heat and cook at a low simmer for 1 ½ to 2 hours until thickened.
Stir often as it thickens to prevent scorching.
Ladle the chutney into ½ pint canning jars leaving headspace and attach the two-piece canning lids.
Boil in a boiling-water canner for 10 minutes.
Remove and cool before storing in a dark, cool place.
Makes five ½ pint jars (5 x 300 ml jars)
PEACH CHUTNEY
The amount of sugar and vinegar used may seem a bit too skimpy, but it is just right for my peaches. You can adjust the recipe to the sweetness of the peaches that you use of course.
2 liter peaches, skinned, stones removed and roughly chopped (about 1,8 kg after being skinned and stoned)
1 cup vinegar
½ cup brown sugar
2 onions, finely chopped
2 cloves of garlic, finely chopped
At least 1 tablespoon freshly grated ginger
1 teaspoon salt
Optional -place the following in a cheesecloth, tied together with string:
Root ginger, measuring about 3 cm x 3 cm
1 whole dried chili
2 whole cloves
1 cinnamon stick, broken up
2 pods of cardamom
Mace (or add 1 ml ground nutmeg to the mixture)
Melt vinegar and sugar together in a large saucepan, bring to boil.
Chop onion and garlic finely and add to saucepan with grated ginger and salt. Simmer for 10 minutes
Add the chopped peaches and the cheesecloth bag with the spices, and simmer slowly in a saucepan with a lid over very low heat until the sauce has thickened.
You can use a potato masher to break the soft cooked fruit into smaller pieces. Pour chutney into sterilized hot glass jars, filling to within 1 cm of the top of each bottle. Ensure that the fruit is covered by syrup.
Notes:
Pour boiling water over peaches and let it stand until the skins are easy to peel off.
To prevent discoloration of the peaches, add them to the vinegar mixture in the pot as soon as possible after peeling.
Recipe posted by Marietjie Swart
INA SE GEPRIKTE HEELVYKONFYT
5 kg ongeskilde persvye
gelyke maat suiker
1 liter water
stukkie gemmerwortel
Prik vye, sny die steeltjies af en laat oornag in water met 3 eetlepels koeksoda staan.
Dreineer die koeksodawater die volgende dag af.
Kook met skoon water vir so 7-10 minute. Dreineer die water af.
Kook die vye, suiker, gemmer en liter water tot die stroop dik genoeg is.
Bottel warm. Hemels.
Resep geplaas deur Retha Schneider Venter
KWEPER-LEKKERS SOOS OUMA S’N
8 lb geskilde kwepers, ontpit en in groot stukke gesny (ongeveer 3.5 kg)
2 koppies water
8 koppies suiker
1 pakkie rooi jellie
1 teelepel rooi kleursel
Kook die kweperstukke stadig sag in die water tot water gedaan is.
Maal saam met due suiker.
Kook nog ongeveer 1 uur tot mengsel loskom van kante en bodem van kastrol.
Roer die rooi jellie en rooi kleursel by.
Giet uit op skinkbord, gevoer met gesmeerde foelie.
Resep geplaas deur Marietjie du Toit
Foto: Marietjie du Toit
CHICKEN MUSHROOM BAKE
Recipe: Rheda Vreken
FOOD LOVERS RECIPES
1 packet creamy mushroom soup
400 ml water
2 spring onions, chopped
400 ml chicken, chopped
black pepper
3 eggs, separated
Mix soup and water. Cook to thick.
Stir in onions, chicken and pepper.
Leave to cool. Beat in yolks.
Beat whites and fold in.
Bake at 200ºC for 3O min.
Add peas, broccoli, fresh mushrooms and small noodles if you like!
KFC HOENDER IN DIE OOND
Genoeg vir 4 porsies
100 ml koekmeelblom
10 ml (2 teelepels) sout
peper na smaak
20 ml (4 teelepels) hoenderaftreksel poeier
100 ml droë witbrood krummels
1 ml kerriepoeier
2 ml paprika
2 eiers, geklits
8 hoenderboudjies
sowat 30 ml (2 eetlepels) olie
Voorverhit die oond tot 180°C en spuit ‘n oondbak met kossproei of smeer met gesmelte botter of margarien.
Meng die meel, sout, peper, hoenderaftrekselpoeier, droë witbrood krummels, kerriepoeier en paprika in ‘n groot mengbak.
Doop die hoenderporsies in die geklitste eier en doop elke porsie in die droë meelmengsel.
Skud die orige meelmengsel af en pak die porsies in die voorbereide oondbak.
Strooi die orige meelmengsel oor die hoender en bedek die oondbak met foelie.
Bak 40 minute en verwyder die foelie.
Sprinkel ‘n bietjie olie oor die hoender en bak nog sowat 20 minute of tot gaar en bros.
Sit voor saam met aartappelskyfies en kool-en-wortelslaai.
Resep geplaas deur Marie Rheeder Troskie
Maak addisionele snitte met ‘n mes in die hoenderboude en – dye sodat die marinade deeglik.
Vryf die marinade met die hand deeglik in en plaas die hoender ten minste 3 uur lank in die yskas.
Braai die hoender 1 uur lank op ‘n hoogte van 30 cm oor stadige kole. Draai dit gereeld.
Meng die bestanddele vir die bedruipsous deeglik.
Verwyder die hoender van die kole en bedruip dit deeglik met ‘n kwas aan beide kante voor bediening.
Resep geplaas geur Marie Rheeder Troskie
PERI-PERI CHICKEN LIVERS
1 x 500 g tub of chicken livers, completely thawed
2 tablespoons (30 ml) Ina Paarman Peri-peri Marinade with Lemon & Garlic
2 onions, chopped
1 green pepper, chopped
2 tablespoons butter
5 ml Red Leaf Masala
5 ml Cajun spice
1 tin tomato pureè (not paste)
10 ml Aromat
5 ml garlic salt
15 ml sugar
freshly ground black pepper
MARINADE THE CHICKEN LIVERS:
Wash and clean the chicken livers by removing any grizzly bits, fat or green bits of gall.
Slice the livers into bite size portions.
Place in a glass bowl and mix with the Peri-peri marinade.
Leave to stand for an hour or longer.
In the mean time, prepare the sauce:
Melt the butter and fry the onions, together with the green pepper over medium heat until completely done and soft. Stir regularly. (this can take 20- 25 minutes)
Increase the heat and add the Red Leaf Masala and Cajun spice, stir.
Add the tin of tomato pureè, Aromat, garlic salt, sugar & black pepper.
Simmer until slightly reduced and thickened. (about 5 minutes)
Remove from the stove and keep covered.
Fry the Chicken Livers:
In a clean saucepan over high heat, melt 2 tablespoons of butter and heat until the butter begins to change colour.
Add the chicken livers and stir-fry over high heat for about 5 minutes.
Lower the heat and add the tomato sauce. Simmer for 5 minutes.
Check/taste if you need to add more salt.
You can now decide if you want to add extra Peri-peri sauce for more heat. If you prefer the dish to be hotter, add another teaspoon of the Per-peri marinade.
Add the marinade one teaspoon at a time to prevent making it too hot.
This classic dish is great served with plain white rice
Delicious served as a starter on toasted bread or rolls
Serve with Portuguese rolls for a traditional Portuguese lunch or supper. Add a green salad to round off the meal.
A bit more about Tomato Pureè.
A very convenient product to use when making a tomato based sauce or soup.
Also great for use in creamy tomato based seafood pasta dishes.
It needs very little cooking time, as it is not watery at all and the taste is already concentrated.
Not to be confused with tomato paste!
It needs a fair amount of seasoning, including salt, black pepper, seasoned salt or Aromat.
Always add 5 – 15 ml of sugar to any tomato dish or sauce, just to break the acidity of the tomato.
The price of tomato pureè varies quite a bit, compare the prices on the shelf, there are various brands producing tomato pureè, all good quality.
Bron: Louise Groenewald
