LUCKY SE RUMP STEAK IN DIE OOND
1 kg dik rump steak
Geur met:
braaivleis speserye
knoffel en kruie speserye
sout en swart peper
Stel net boonste element van waaier oond op 170 ºC.
Voorverhit die oond – oond moet warm wees.
Rooster 7 min, draai om, 7 min aan die ander kant, haal uit en bedien warm.
Resep: Lucky van der Colff
Foto: Meisie van der Colff
BIEFSTUK IN DIE PRUTPOT
750 g biefstuk met ‘n halwe koppie koekmeel, sout en peper, gekap.
2 uie, gekap
Sous:
50 ml tamatiesous
50 ml Worcestersous
25 ml Bisto
25 ml maizena
1 blokkie beef-ekstrak
750 ml kookwater
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IDEES MET T-BEEN EN COKE
Francis Schoeman:
Ek rol 4 T-bene in bruin uiesop en pak dit dan plat in ‘n oondpan. Daarna gooi ek coke oor, ‘n koppie blatjang en 2 eetlepels worchestersous en bak dit teen 150°C vir omtrent twee ure. Bedien saam met groente/slaai en kapokaartappels. Daar bly ‘n lekker sousie in pan.
JP Bezuidenhout:
Coke en appelkoos konfyt. Marineer die T-been in coke, konfyt en worchestershire sous. Ek gebruik dieselfde mengsel met suurlemoensap en knoffel by om hoender te marineer.
Maak bietjie rooibok in die pan of op kole met jou gunsteling speserye nadat jy dit in coke en appelkoos konfyt gemarineer het. Dis heaven.
BOERE GORDON BLEU
Take a 250 – 300 g rump steak. Flatten it using your mullet and cut off any excess fat or sinew.
Salt and pepper to taste
Filling:
1 tub smooth cream cheese
¼ onion, finely chopped
1 tbs garlic chives, finely chopped
½ cup cheddar cheese, grated
1 tsp smoked Spanish paprika
1 pack bacon fried, crispy and chopped
100 g biltong, finely chopped
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SLOW COOKER STEAK AND GRAVY
1 kg tenderized steak (you can use chuck, brisket or short rib)
1 can condensed cream of mushroom soup
1 packet brown onion gravy
salt and pepper to taste (I used freshly ground)
1 cup of water
2 tablespoons vegetable oil
all purpose flour (for dredging)
In a large skillet, heat oil in pan over medium-high heat. Season meat with salt and pepper (or flavourings like onion salt, garlic salt, steak seasoning, lemon and black pepper seasoning….whatever you prefer), lightly dredge in flour then brown steaks on each side and transfer to slow cooker. Continue reading
GEURIGE KERRIE BEESVLEIS
1 medium ui, gekap
750 g beesvleis blokkies
1 teelepel kerrie
1 teelepel borrie
1 ½ teelepel suiker
2 eetlepels tamatiepuree
3 eetlepels tamatiesous
½ teelepel tiemie
½ teelepel koljander
1 teelepel smoked paprika
1 koppie groen soetrissie
2 eetlepels soppoeier bêremengsel (resep op blog)
http://www.foodloversrecipes.com/2019/01/roni-se-soppoeier-beremengsel/
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BEEFSTEW WITH DUMPLINGS
2 roughly chopped onions
1 green pepper, also roughly chopped
500 g beef cubes
2 cubes of beef pot stock
veggies of your choice
1 packet of oxtail soup powder
Fry onions and green pepper and add the beef cubes of your choice.
Add pepper, potjiekos spice and beef pot stock.
Give a good stir before adding 1 cup of water.
Put the lid on and simmer for 1 hour. Continue reading
KAAPSE BEESKERRIE
25 ml olie
1 kg dikrib
2 uie gekap
1 teelepel matige kerriepoeier
½ teelepel masala
1 teelepel borrie
4 knoffelhuisies, gekap
1 blik gekapte tamaties
1 koppie warm vleisaftreksel
4 aartappels in kwarte gesny
20 pruime (opsioneel)
sout en varsgemaalde swartpeper
25 ml appelkooskontfyt
15 ml suurlemoensap
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OXTAIL AND RED WINE POTJIE
A potjiekos is a traditional South African stew, slow cooked in a cast-iron pot over an open fire. This one combines the richness of oxtails and red wine to provide a delicious, hearty one-pot meal.
Serves: 8-10
500 g fresh oxtails (get your butcher to slice them into pieces in between the bones)
10 slices of bacon cut into 2.5cm pieces
½ cup flour, seasoned liberally with salt and pepper
1 litre beef stock
115 g tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
4 large leeks, chopped coarsely Continue reading
BEEF STIR-FRY, ASIAN PEARS AND CAULIFLOWER CRUMBLE
December is a rat-race in the Northern Hemisphere. I particularly struggle with the low light and darkness hitting at 3:30 -4 pm daily and and weak sun only appearing fully at 9 am. Many Christmas events to attend. Tonight, I rooted for home, and made healthy food I can relate to.
Red chili beef stir-fry with Asian pears, and steamed green beans, served on cauliflower crumble.
318 g of organic beef stir fry/ beef tips : 380 calories
190 calories per person
Stir fry in a pan with maldon salt (0 calories) and 2 tsp red chili spread (25 calories per tsp per person)
3 Asian pears finely chopped : 116 calories per pear
1.5 per person in stir-fry : 174 calories per person
100 g of steamed green beans per person : 31 calories per person
Added maldon salt : 0 calories
Cauliflower Crumble (360 g)
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