BEESTONG MET ROSYNTJIES
Ek ‘n gepekelde Beestong gekoop en in die STOOMPOT gesit vir 50 min en toe net op die plaat laat staan tot ek die deksel kon oop maak! Trek tong se vel af en sit terug in die sous waar in hy gekook het! Tot hy koud is! Sny op

Rosyntjiesous
Meng alles saam en kook dan vir 5 min sit warm voor!
125 ml bruin suiker
1 teelepel mosterd
1 eetlepel koekmeel
2 eetlepels witwynasyn
2 eetlepels suurlemoensap
1 ml gerasperde suurlemoenskil
375 ml water
125 ml rosyne
Baie lekker!!!!!
Benhet Niewenhuis

VEAL ROLLS WITH HAM AND CHEESE

INGREDIENTS
4 tablespoons Olive Oil
30gr Butter
4/5 Fresh Sage leaves
1/2 Glass Dry White Wine
1 Chicken stock in 500ml Hot water
Thinly sliced veal or Beef.
Sliced ham
Cheese of your choice thick slice
250ml Fresh Cream

METHOD
Place your sliced ham on top of meat and place your cheese on top of ham and roll .
Seal the roll with string.
Place 4 tablespoon olive oil and 30gr of butter in a pan. When your butter has melted add some sage leaves into butter oil and let them become crispy then add your veal rolls on a fairly high heat to brown the meat.
Add the Wine and let it evaporate then add your chicken stock and let the veal rolls cook on medium heat until stock has almost dried up. At the end add your fresh cream and let it thicken.

SOURCE/PHOTO: Sabrina Merli

BOEREWORS BREDIE
(7-10persone)

1 blikkie chakalaka
1 groot ui
2 eetlepel olyfolie
1 groot pak wors (1kg)
6/7 kleinerige tamaties
4 medium aartappels
6 baby marrows
sout en peper
Bbq speserye
1 pakkie Beef and Onion soppoeier
Bietjie Castle BBQ sous

Braai gekapte ui in olyfolie vir so 3min op medium/hoog hitte. Sny tamaties in kwarte en voeg by. Snipper wors in duim lengte stukkies, gooi speserye oor en voeg by om te braai vir nog so 5min.
Skil en sny aartappels en babymarrows in blokkies en voeg by.
Maak soppoeier aan in koppie met water tot vol. Voeg by pot saam met Castle BBQ sous.
Roer deur en laat prut op lae/medium hitte tot alles gaar is.
Bedien met rys/pap.
Voila!
Resep en foto: Dedrei Venter

VLEISLAND CARPACCIO

Thinly sliced sirloin or fillet (sliced at 2mm)
Parmesan cheese
Course black pepper
Olive oil
Garlic salt (extra salt to taste)
Freshly squeezed lemon juice
Balsamic vinegar
Tobacco sauce (optional)
Garnish with cheese and gherkins and fresh lemons. Sprinkle with Italian herbs and Enjoy!!!

VLEISLAND CARPACCIO

Dun gesny lende of fillet ( gesny op 2mm )
Parmesan kaas
Growe swartpeper
Olyfolie
Knoffelsout ( ekstra sout na smaak )
Vars uitgedrukte suurlemoensap
Balsemiese asyn
Tabasco sous ( opsioneel)
Garneer met kaas en agurkies en vars suurlemoene. Sprinkel met Italian Herb spreserye en geniet !!!

Foto en resep:  Stefaans Blaauw

KERRIE BEESRIB
1 kg beesrib
1 teelepel sout
1 teelepel swart peper
1 teelepel borrie
1 teelepel masala
1 teelepel green onion speserye
6 – 8 kerrieblare

Plaas alles in ‘n stoompot vir ‘n uur. Skep al die olie van die pot af.
Sit alles in ‘n glasbak, en bak in die oond, vir so 20 minute, om daai lekker bruin kleur te kry.
Dan eet ons NET VET VLEIS, en ‘n slaaitjie.
Ons lyk so goed…want ons EET so GOED..??
Resep en foto: Stefaans Blaauw

END OF THE MONTH OXTAIL POT

3 onions chopped
1 green pepper chopped
8 – 10 medium potatoes halved
4 ts garlic
4 pieces chicken
6 – 8 pieces oxtail
1 kg country veg

SAUCE
Mix the following with a little bit of milk together
Dash worcesterchire sauce
Dash braai sauce
Dash vinegar
Cream of mushroom soup powder a bit of brown onion soup powder
1 Beef stock cube

Brown chicken until golden brown. Remove from pot and set aside to add later.
In the same pot brown onion, green pepper, garlic and oxtail. Add water to cover oxtail and cook on low heat
for + – 3 hr.
Check regularly through out cooking to make sure oxtail does not cook to dry.
Add your browned chicken your veggies and your sauce mixture and cook through for another 20 – 30 min.

BRON/FOTO: Inge Pieterse

GEROOSTERDE MURGBENE

Dit is bitter maklik – was so amper 1.8 kg bene op ‘n foelie bakplaat geplaas. Goed gesout en peper en vir omtrent so 15 to 17 min in ‘n warm oond van 230 C gebak – en ek belowe jou die gaste sal dit looove.

SOURCE/PHOTO: Lunette Prinsloo

 
SLOW COOKER CREAMY GARLIC STEAK

1kg steak (diced or pieces)
1 onion diced
2 handfuls of mushrooms
3 tspn garlic

Put steak, onions and mushrooms into slowcooker and cook on LOW for 5 hours.

Mix
250ml thickened cream
1 tbls garlic powder
3 tbls of cream cheese
1 tspn onion powder and
a handful of grated cheese to thicken of needed
**This you pour over meat during the LAST 30 mins of cooking

Note:
Tonight was a new recipe and once again it turned out delicious..in my husbands words…” this was really really yummy you should make this more often” Firstly, the cream cheese I used was the home made one from the blog…I have also used in making cheese cake and it is fabulous! Secondly the mushrooms I used where mushrooms I bought 3 months ago and just rinsed and then without any prep just froze them as is raw and whole. They turned out to be perfect and you would never know that they where frozen to start with. I did add some salt and a packet of onion soup at the end to thicken the sauce a bit. So here is the delicious slow cooked steak recipe and my end photos smile emoticon I served it up with some mash and steamed broccoli. Enjoy
Recipe posted and photo:  Lisinda Blaauw

BEESSKOF

Jy smeer daai skof met sout, peper, en balsamiese asyn, laat staan hom in die yskas oornag, en bak hom more teen 150 grade in die oond totdat hy sag en bruin is…dan sny jy hom sulke skywe saam met mostert…Maar hy moet VET wees…

Bees SKOF in die pot  (Hump)
1 kg bees Skof
1 eetlepel sout
1 teelepel neutmuskaat
1 teelepel “lemon pepper”
1 eetlepel fyn koljander.
1 eetlepel asyn./ Woestersous
Smeer die skof in met die speserye, en laat staan vir so 3-4 ure..Kook alles saam in die pot totdat die Skof begin sag word, sny dan 1 groot aartappel in blokkies, by en kook totdat die aartappel sag is..Bak nou die skof en die aartappels in die oond totdat dit lekker bruin is…Kook 50/50 wit rys en stampkoring in n aparte potjie..
Wanneer alles gaar is, sit so eetlepel vars room in die vleis en roer lekker deur, skep op en geniet.saam met tuisgemaakte warm mostert

Stefaans Blaauw

STEAK WITH BLUE CHEESE SAUSE

Bloukaas sous
25ml botter
1eetlepel meel
150ml melk
50g bloukaas opgesny
Room ekstra

Smelt botter en roer meel by. Gooi die melk bietjies vir bietjies by en roer aanhoudend. Gooi kaas by roer tot dik en gaar.
Sit eenkant
Maak minute steak gaar en sny mooi in vierkant
Maak 1 uie en knoffel gaar

Baby potatoes in ringe gesny en gebraai en fyn gemaak

Sit een steak op bord en bo dit uie. Nog n steak en weer uie en nog n steak bo op. Maak weer warm as dit koud is.
Maak sous warm en verdun met room tot weer glad.
Smeer bo oor die hele steak tot als toe is.
Crush die gebraaide aartappels bo oor.
Versier net rocket blaar

BRON/PHOTO: Talitha Beaurain (Marian van Deventer se dogter)