GREEN BEAN AND TOMATO STEW WITH DUMPLINGS AND BABY POTATOES
Recipe: Amanda Conradie
Photo: Elize de Kock
FOOD LOVERS REICPES
15 ml (1 tablespoon) olive oil
1 tablespoon butter
1, 5 kg short rib, cut into bite sized chunks
2 onions, chopped
2 big tomatoes, skin removed and copped
1 tablespoon tomato purée
salt and freshly ground black pepper
500 g fresh green beans, cleaned
10 ml (2 teaspoons) dried oreganum
2 sprigs fresh thyme
3 cloves
1 stick cinnamon
1 beef stock sachet (or 1 beef stock cube)
1 whole green chilli
6 baby potatoes
80 ml (1⁄3 cup) water
½ teaspoon nutmeg
1 tablespoon Bisto, mixed with water

Heat oil and butter in a non-stick pan. Fry meat until browned.
Add onions and fry for 5 minutes until soft not browned.
Add beef stock sachet.
Add thyme, oregano, nutmeg, cinnamon, cloves, salt and pepper to taste.
Add tomato, cook until meat is soft +- 2 hours.
Add green beans and baby potatoes and cook till soft. (Add water if necessary).
Slowly teaspoon by teaspoon add your Bisto until sauce reached desired thickness.
With a tablespoon, drop balls of dumpling dough on stew and with your lid on, cook for 15 minutes until done.

SUET DUMPLINGS
1 cup all purpose flour
1 teaspoon baking powder
1 tablespoon suet
1 teaspoon salt
1 teaspoon sugar
2 tablespoons fresh thyme
1 teaspoon chives
½ cup of cold water

Combine the flour, suet, sugar and salt in a large mixing bowl. Add herbs, if using.
Slowly add a little water at a time and begin to mix in with a spoon until a dough starts to form.
Once you have a soft dough with specks of the suet still visible stop mixing, as you don’t want to overwork the dough. If it is too sticky, add a tiny bit more flour.
With a dessert spoon, put balls of dough onto your stew about 15 minutes before serving. Keep lid on!
Nota:
Suet is die harde wit vet rondom niere van diere en word gebruik in poedings, pasteie, ens. Jy kan gewone Holsum ook gebruik.

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

CABBAGE BREDIE
Photo and recipe: Reuben K Coskey
2nd photo:  Caroline du Plessis
FOOD LOVERS RECIPES
1 kg beef cubed bone on
2 large red onions, finely chopped
4 tablespoons of oil
2 teaspoons all spice
salt to taste
1 clove of garlic, peeled and finely chopped
1 whole chili, chopped
1 head of cabbage, rinsed and chopped
8 potatoes, peeled and quartered

In a large pot, on high heat add the oil and onions, chili, all spice and allow to caramelise/brown.
Add the meat and garlic and brown meat well, stirring occasionally, add the salt and pepper, a cup of boiling water and cook on medium heat until meat is almost tender, about 30 minutes, depending on the cut, stir occasionally to prevent burning adding a little water if needed. Add the potatoes and the cabbage and cook for 30 minutes. Stir occasionally to allow cabbage and potatoes to brown and cook evenly. Cook until potatoes are soft.
Serve with white rice.
Caroline du Plessis – Note:
Added 2 ml ground cloves and 2 teaspoons garlic, grated

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

Sprinkel sout en peper oor die vleis. Kap dit dan met ‘n piering in die koekmeel. Braai die uie apart in ‘n bietjie olie. Maak die sous aan in ‘n beker. Pak dan die vleis, gebraaide uie en sous in lae. Sit ‘n deksel op. Bak in oond op 150°C vir 3 ure of in die prutpot vir 6 ure.
NOTA:
Ek het 2.5 kg “tenderised steak” gebruik met 6 uie. Die sous bestanddele het ek dubbeld aangemaak met net 1 liter kookwater. Ek het my oondresep gebruik en net bietjie aangepas.
Resep en foto: Emsie Paulsen

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
250 – 300 g rump steak
salt and pepper to taste
Filling:
1 tub smooth cream cheese
¼ onion, finely chopped
1 tablespoon garlic chives, finely chopped
½ cup Cheddar cheese, grated
1 teaspoon smoked Spanish paprika
1 pack bacon, fried and chopped
100 g biltong, finely chopped
Add the ingredients for the filling in a bowl and mix until combined. Set aside.
Flatten the steak using your mullet and cut off any excess fat or sinew. Add salt and pepper to taste.
Spread the filling onto the flattened steak and roll the meat with the filling like a Gordon blue. Grill the steak on a very hot skillet to char. Place the sealed steak roll in a preheated oven at 240ºC for 10 min. Less or more, depending on how you like your steak done. Serve with chips and or a salad.
Recipe and photo:  Werner Pretorius

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.
Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks.
Cook on low for 6 to 8 hours. Be sure to adjust cooking time for your cooker.
Serve over mashed potatoes, rice or egg noodles with your favorite veggies and salad.
**You can easily adapt this recipe by adding your favorite seasonings: garlic powder, onion powder.
I love mushrooms, use mushroom gravy instead of onion gravy and toss in some fresh or canned mushrooms.
Recipe and photo: Amanda Conradie

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/

Braai die ui en beesvleis tot mooi bruin, voeg dan water by en kook tot vleis sag is. Moenie dat water droogkook nie. Voeg dan al die speserye by en dan die soetrissie en kook lekker deur tot die groenrissie sag is. Maak die soppoeier aan met klein bietjie water en roer by. Kook deur vir so 3-5 minute.
Resep en foto: Roni Van Der Walt

BEEF STEW WITH DUMPLINGS
Recipe posted and photo: Natacha Visagie
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.
Add veggies (I used baby potatoes and big chunks of peeled carrots) and cook until tender – add water if needed but not too much, it must not cover the food completely.
Mix oxtail soup (I used the 2 in 1 with BBQ spice) with a cup of water and add to the meat. Put on lowest temperature, cover and make the dumplings.

Dumplings:
Sift together:
1 cup cake flour
2 teaspoons baking powder
2 ml salt
Extra:
1 egg
125 ml milk

Rub a tablespoon of butter into the flour.
Add an egg to 125 ml milk and mix.
Add to the flour mixture and mix until a smooth dough.

Drop tablespoons of the dough on top of the meat, cover and simmer for 30 minutes (do not open the pot whilst cooking the dumplings).
Remove from stove and let it rest for 10 minutes before opening the pot.
Serve immediately.

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

Braai die vleis in ‘n swaarboomkastrol. Skep uit en hou eenkant.
Sorteer ui in dieselfde kastrol tot sag. Voeg kerrie en masala by en roerbraai tot geurig. Voeg borrie, knoffel, gebraaide vleisblokkie, tamaties en aftreksel by en verhit tot kookpunt.
Bedek en laat ongeveer 2 uur lank stadig kook.
Voeg aartappels en pruimedante by en kook totdat die aartappels sag en gaar is.
Geur met sout en peper en roer die konfyt en die suurlemoensap by.
Kook deur, laat staan rukkie vir die geure om te trou en bedien.
Foto: Benhet Nieuwenhuis