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
GREEN JUICE FOR DIABETICS
A fellow juicer shared that he has been taking a tablet every night to control his blood sugar level.
But, since he started juicing, he’s been drinking this juice recipe every day.
He’s happy to say that after three weeks he could give up his tablet and his sugar level was stable.
** Result may be different for different individuals.
½ cucumber
1 green apple
½ bitter gourd
2 ribs of celery
½ green capsicum (bell pepper)
Blend every thing together in a juice extractor and drink every day
All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.
Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.
HAMBURGER ROLLS
2½ to 3 cups flour
1 package active dry yeast
5 ml sugar
5 ml salt
5 ml oil
250 ml warm water
1 egg white
Pour 2½ cups flour into a large bowl and form a well in the center.
In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ).
Pour the yeast mixture into the well but do not mix with the flour at this time.
Cover the bowl with a cloth and set it in a warm place for 15 minutes.
Add the remaining water and oil and beat until mixed. Turn dough out on counter top and knead until smooth.
Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size.
Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3″ apart on a greased and floured cookie sheet.
Cover and let rise until double in size. Beat egg white and 1teaspoon water with a fork until frothy and brush on the rolls.
Bake in a preheated oven at 230ºC for 15 to 20 minutes until golden brown
Plasing: Annette Breytenbach van Wyk
WIMPY RELISH
3 uie baie fyn gesny
500 ml wit asyn
125 ml suiker
750 ml tamatiesous maar nie All Gold nie ‘n goedkoop maak
Kook die uie en die suiker saam in die asyn.
As die uie sag is en van die asyn weg gekook is gooi dan die bottel tamatiesous in en laat vir so rukkie weer deurkook.
Plasing: Annette Breytenbach van Wyk
Foto: Esmeralda Brown Pretorius – Wimpy sous van die blad gemaak en is regtig lekker. Julle kan gerus probeer
HAMBURGER PATTIE
1 kg maalvleis
2 eiers
mince spice na smaak
knoffel stukkies na smaak
sout en vars gemaalde swart peper
gedroogte pietersielie na smaak
125 ml oats(hawermout)
Meng alles deurmekaar en maak die patties en sit in yskas tot voor gaarmaak.
Verhit olie en sit die patties in braai een kant en draai om sodra omgedraai het sit stukkies kaas op tot dit gesmelt het.
Op die burger is daar op die onderste deel botter, avo ge-mash met asyn en sout en peper, blaarslaai, tamatie, uie en ‘n pattie.
Die boonste deel van die broodjie – botter en relish.
Plasing: Annette Breytenbach van Wyk
CHEESY GARLIC BAKED POTATOES
500 g potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
fresh chives, diced
bacon, cut into large chunks
1 cup shredded cheese of your choice
sour cream, recipe follows**
Preheat oven to 400°F/200°C.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to fan “out” it’s time to make the magic happen.
Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour.
Transfer to a platter and top with Herbed Sour Cream and chives.
Herbed Sour Cream:
½ cup sour cream
½ teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
Bron en foto: Elzeth Kotze Wilson
GROENTE IN DIE OOND
Vir die van julle wat ‘n groente in die oond wil druk:
vul jou bak met groentes van jou keuse.
Geur met biltong speserye, bruinsuiker en heuning.
Drizzle met olyfolie en bak teen 180 ºC vir so 40 minute.
Die biltong speserye is ‘n treffer.
Bron: Michael Coetzee
LEKKER GEBAKTE PATATS MET MARSHMALLOWS
Was en halveer patats.
Sit marshmallows bo-op elke patat.
Bak in oond teen 180 ºC tot gaar, ongeveer 45 minute.
Kan ook die patats in foelie toedraai tot gaar gebak oor kole.
Maak foelie oop, halveer patats, maar behou die foelie en maak ‘n tipe bakkie rondom die patat, moenie toemaak nie.
Pak nou marshmallows bo-op en sit weer terug op rooster sodat die marshmallows kan smelt.
Jy kan dit ook uit foelie haal, pak in ‘n platboompan met deksel, sit marshmallows bo-op, sit deksel terug en sit bietjie kooltjies op die deksel vir so 10 – 15 minute tot marshmallows gesmelt het.
Plasing: Vanessa Fourie Willemse
Meng alles saam en sit in oondvaste bak.
Mikrogolf vir 15 minute.
Roer elke 5 minute.
Laat staan vir 5 minute.
Bedien warm.
HEERLIK!
Bron: Elmien Claassen Downey
Foto: Adam Cloete
Nota: Dit is baie lekker en romerig en die mikrogolf tyd is net genoeg om die groente gaar, maar nog stewig en krisp te kry. Die mayonnaise is bietjie skerp vir my smaak en ek sal dit verminder en met helfte yogurt meng. Bietjie kaas ingemeng kan dit ook net lekkerder maak.
