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

Maak bietjie olie warm in groterige pan. Sorteer uie. Gooi steak wat in repies gesny is in en braai saam, daarna die sampioene. Voeg nou die spek by en braai alles saam.
Voeg nou die speserye en sout en peper by.
Laat prut so paar minute.
Maak nou die 2 pakkies Sweet and Sour sous aan met 500 ml kookwater en meng goed, voeg by vleis mengsel en kook nog ‘n paar minute, moet nie droog kook nie.
Kook macaroni tot gaar en water af. Gooi helfte van die macaroni in ‘n groterige oondvaste bak, gooi nou helfte van die kaas oor.
Sit nou skyfies tamatie op en voeg dan al die vleis mengsel oor. Gooi nou die oorblywende macaroni oor en strooi die laaste kaas oor.
Bak in oond op 180°C tot kaas mooi gesmelt is.
Die is my vroutjie se resep.
Resep en foto:  David Naude

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

Sny steak  en niertjies in blokkies, ek het die uie, murgpampoentjies, wortels  en tamatie gerasper.
Plaas alles in ‘npot, met jou keuse van kruie en speserye (ek het tiemie (1 eetlepel) en 1 chicken stock-pot bygevoeg).
Wanneer jou vleis amper sag is, kan jy blokkies aartappel  byvoeg en bietjie tamatiepasta.
Ek het my sousie bietjie verdik met oxtail-soppoeier.
Hol die portugese broodrolletjies uit en skep jou vulsel binne in die rolletjie, bedien met slaai van jou keuse.

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

Start with frying sliced or cubed onions and sliced mushrooms in little oil, olive or mais.
When onions are glossy, take all out and start frying the meat, in batches to keep the frying going, put excess fluids with the onions and mushrooms.
When the meat is done, put everything together an add pepper, salt, chopped garlic 2-3 teaspoons of mustard, cover with milk stout. Then smear the rest of mustard on the slices of bread and put on top of the stew.
Let it simmer. Stir every now and again to keep the stewing going, add bit of fluid, water or beer if it risks to cook dry.
After about 90 minutes, it should be ready. If you need to bind it, you can with 2 teaspoons of butter that is turned in 1 teaspoon of maizena. Best served over double fried chips, but you can also use pap, rice or make some gnocchi. Enjoy!
Photo and recipe by Laurent Kutnar

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

Heat a black cast iron pot to very, very warm. Add the meat cubes and fry a little to seal it.
Add the soya sauce and fry for a couple of minutes, to lightly brown.
Dissolve the stock cube in the warm water and add to the meat. Cook on low heat for about 15 minutes.
Pour off about 150 ml of the thickened sauce, and set aside.
Turn off heat, but keep the pot on the plate, Add the onion and margarine, and cover.
Cook the broccoli until soft, but don’t overcook. Cut on the stems to make little trees and add to the pot with meat. Mix and cover.
Melt 50 g margarine in a saucepan. Add the flour and mix.
Add 350 ml water to the 150 ml sauce and add to the flour mix. Whisk well until smooth.
Depending on how thick you want your sauce, you can add more water if you want.
Add salt and pepper to taste.
Make the pasta of your choice.
Dish the pasta up first, then the meat and veggie and then pour the sauce over to taste.
Sprinkle some parmesan cheese over for extra flavour.
Photo: Marista Grobler

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
granaat glaseersel
250 ml granaatsap
½ koppie bruinsuiker
15 ml balsamiese asyn
‘n knippie sout en peper

Patatskyfies:
1 kg gevriesde patat skyfies of ongeveer 3 patats, in skywe gesny
olyfolie
sout en peper
¾ kp parmesaankaas, gerasper en opsioneel
30 ml fyngekapte vars Italiaanse pietersielie

Vleis:
Stamp die tiemie, sesamsaad, sumak en kaneel met ‘n stamper in ‘n vysel fyn. Vryf die vleis met die mengsel in, sprinkel die olie oor en skud of werk dit met jou hande deur om die vleis oraloor te bedek.
Verbruin die vleis in ‘n wok vir 10 minute oor ‘n matige hitte.
Plaas in ‘n casserole met ‘n deksel

Glaseersel:
Mikrogolf die glanseersel bestanddele saam vir ongeveer 5 – 7 minute totdat dit stroperig raak – roer dit elke minuut deur. Giet die glaseersel oor die vleis en skud of werk dit met jou hande deur om die vleis ooraloor te bedek.
Voeg die knoffel by. Geur die vleis met sout en peper.
Plaas casserole met dekstel op in die oond.
Bak vir 1½ uur.
Laaste 15 minute, halveer die klein uitjies en voeg by.

Patat skyfies:
Pak die patat skyfies op ‘n bakplaat in ‘n enkellaag , sprinkel olyfolie, parmesaam, pietersielie, sout en peper oor.
Bak vir 30 minute – skud of draai dit gereeld om totdat die skyfies deurgaar en bros en die vleis sag is.
Graneer met granaatpitte, (opsioneel)

Resep aangepas en foto deur Ansune Erasmus

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.
Alna Walters Bayer
Wow – dis lekker – ek laat lê my fillet in greek salad dressing / mosterd sous / Worchester sous / vir ‘n hele dag en draai om so elke uur en volgende dag braai super sag en lekker baie lekker.
Elsabie Templeton
Vinnig panbraai rondom lig bruin, smeer nat mosterd gemeng met bietjie olyfolie en dan in oond teen hoogste temp vir 15 min tot die binne temp 140°C is,  dan is dit nog pienk binne. Laat rus vir paar minute voor jy dit sny.

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.
Get the skillet as hot as possible, which should take about 10 minutes.
Make sure your steaks are thawed and at room temperature, as frozen steaks will not cook through during the blackening process.
Melt butter in a saute pan, then dip the steaks in the butter to coat them.
Purchase thin steaks, which will cook through more easily than thick ones in the short time they are on the skillet.
Sprinkle your choice of spice rub onto the steak, coating it evenly.

Pre-made steak seasoning mixes work well, or make your own rub with spices you already have, such as black pepper, garlic powder and cayenne pepper.
Carefully place the steak into the hot skillet, using tongs and wearing an oven mitt.
Sear the steaks on the hot skillet for two minutes on the first side, then flip and sear for 90 seconds on the other side.
If the steak is thin enough, it should be fully cooked at this point. If not, finish it on the grill or in a hot oven to achieve the doneness you prefer.
Tips:
Wipe down the skillet with a clean, dry cloth if you are blackening multiple steaks. The residue from the butter can leave an unpleasant taste on the next steaks you cook. Cook in a well-ventilated area, as the blackening process produces a good amount of smoke.
Recipe and photo: Elize de Kock

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)

Braai uie baie bruin in ‘n bietjie olie en voeg knoffel by.
Voeg die vleis by en braai tot lekker bruin aan albei kante.
Voeg speserye, sout en peper, naeltjies en roosmaryn takkies by.
Roer deur.
Voeg die aartappeltjies by en ‘n koppie water.
Bak kos in voorverhitte oond by 180 ºC bedek vir 1 ½ uur.
Dan oop vir 20 minute.
Swartplat pot werk die beste.
Bygeregte: rys, groenboontjies, lemoenwortels.
Foto en resep: ‎Ronell Muller Boshoff‎

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
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.
Maak ‘n groot genoeg pan goed warm en giet Canola olie in om bodem te bedek met genoeg olie vir vlak braai.
Braai die steaks vir paar minute op elke kant, sodat net medium rare en bedien dadelik.
Bedien saam met gebakte aartappel en slaai met heuning, lemmetjie, mosterd, olyf olie en balsamiese asyn perêltjies.
Foto: Elsabie Templeton