SOET SUUR PASTA GEREG
Vir die pasta liefhebbers
1 pak macaroni
1 bakkie wit sampioene of blikkie sampioene, afgewater
2 pakkies Sweet and Sour sous van Royco
2 uie
3 tamaties
1 pakkie spek stukkies (Bacon bits)
250 gram rump steak
halwe teelepel knoffel
Steak en Tjops speserye
sout en peper na smaak
genoeg kaas
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Category Archives: Bees/Beef
PORTUGESE-ROLLETJIES MET “STEAK AND KIDNEY” VULSEL
PORTUGESE-ROLLETJIES MET “STEAK AND KIDNEY” VULSEL
Foto: Riana Oosthuizen Oberholzer
FOOD LOVERS RECIPES
Steak and kidney vulsel:
5 T-bene waarvan ek die vleis afgesny het ± 1 kg vleis
7 skaapniertjies
1 groot ui
2 murgpampoenjies (baby marrows)
2 meduim wortels
2 tamaties
4 meduim aartappels
2 eetlepels tamatie paste
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BEEF STEW WITH MILK STOUT
BEEF STEW WITH MILK STOUT
1-1,5 kg beef cubes
1 onion
2 punnets of mushrooms, white or brown or mixed
1 clove of garlic
3 bayleaves
3 cloves
salt and pepper
2-3 cans of milk stout
2 slices of brown bread
2-5 teaspoons German mustard
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BEEF AND BROCCOLI PASTA
BEEF AND BROCCOLI PASTA
500 g goulash, cut into small pieces
2 tablespoons soya sauce
1 beef stock cube
500 ml warm water
¼ teaspoon freshly ground black pepper
2 onions, finely chopped
50 g margarine
2 small or 1 large broccoli head
½ cup cake flour
50 g margarine
salt and pepper to taste
water
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KORTRIB MET GRANAAT GLANSEERSEL EN PATATSKYFIES
KORTRIB MET GRANAAT GLANSEERSEL EN PATATSKYFIES
Ek het die gereg vir Moedersdag gemaak.
Voorverhit die oond tot 200˚C.
5 takkies vars tiemie, slegs die blare
30 ml sesamsaad
5 ml sumak (wildegranaat) of suurlemoenpeper
5 ml fyn kaneel
± 2 kg kortribbeesvleis, in 6 – 8 cm stukkies gesny
30 ml olyfolie
6 knoffelhuisies, geskil
6 klein uitjies
sout en peper, na smaak
granaatpitte vir garnering, opsioneel
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IDEES MET BEES FILETTE
IDEES MET BEES FILETTE
Anita Tait
Sny oop en stop met lekker feta, jalepeno rissies ens. steek toe met stokkies en braai lekker op die vuur.
Anton Krynauw
One of my favorite meals, Beef madalions with bacon and big black mushroom covered with red wine and cranberry reduction, served with greenbeans and makadamian nuts with honey glased baby carots.
Louise Van der Merwe
Beef Wellington. Dis baie werk, maar definitief die moeite werd. Continue reading
BLACKENED STEAK
BLACKENED STEAK
Blackening food is a cooking technique popularized in the 1980’s by Cajun chef Paul Prudhomme. Typically, chefs use the technique to cook foods like fish and chicken, but the method has broadened to include other meats, including steak.
Blackened steak is the specialty of many Cajun-themed restaurants, with the allure coming from how the high heat allows butter and spices to caramelize on the exterior of the meat.
Create your own blackened dish with the right equipment.
A cast iron skillet that can withstand very high heat is the most important tool needed to make blackened steak.
Set a cast iron skillet on the stove and turn the burner to high. Continue reading
LAM EN BEES OONDGEBAKTE BRUIN KOS
LAM EN BEES OONDGEBAKTE BRUIN KOS
2 kg lam en beesvleis van jou keuse
2 gekapte uie
4 knoffel huisies, fyngekap
2 takkies roosmaryn
speserye, sout en peper
1 kg potjie aartappels
3 naeltjies (opsioneel)
GEROOKTE BRISKET
GEROOKTE BRISKET
2 kg brisket
growwe sout en peper
speserye van keuse
Woodchips in water geweek (foto regs onder)
Dryrub die vleis en plaas in yskas vir 2 ure.
Rook op lae hitte, vir 7 ure of tot gaar. Draai die vleis elke uur en ‘n half. Die vleis se binne temperatuur moet rondom 80°C wees. Laat rus vir 30 min, voor opsny en bedien.
Foto: Cecil Dunhin
PANGEBRAAIDE RUMP MET MIELIEMEEL KORS
PANGEBRAAIDE RUMP MET MIELIEMEEL KORS
½ koppie koekmeel
½ koppie growwe mieliemeel (Jan Braai)
2 eetlepels Robertson’s Masterblends Traditional Braai Mix
rump steaks
Meng die meel en speserye saam en druk albei kante van die rump in dit en sit op bord in yskas vir 30 min.
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