HEERLIKE KERRIE HOENDERMAGIE-BREDIE
2 kg hoendermagies
1 groot ui fyn gekap
4 – 5 wortels in ringe gesny
1 koppie gevriesde ertjies
1 hoederaftreksel blokkie
1 goente-aftreksel blokkie
1 teelepel goeie kwaliteit kerrie mengsel
1 teelepel borrie
2 eetlepels souspoeier, om sous mee dik te maak

Kook magies, uie, aftekselblokkies, kerrie en borrie tot die magies goed sag is. (As jy ‘n stoompot gebruik is dit omtrend ‘n uur en ‘n half.) Sonder stoompot ten minste 2/3 ure.
Voeg dan jou groete by. Kook tot wortels sag is.
Maak sous dik met souspoeier.
Bedien saam met kapok aartappel.
As jy dit saam met rys wil bedien, kan jy aartappels in die bredie sit saam met die ander groente.
Heerlike winter trooskos.

Resep en foto: Thelma En Wessel DuPreez

KERRIE ALA MARTIN

1Kg Mutton/Hoender.
Kwart koppie olie.
1 Ui.
2 Teelepel Chilli poeier.
Kwart teelepel Tumeric/Borrie.
1 Teelepel Dhania poeier.
Half teelepel Garum masala.
1 en n 1/2 teelpel gemmer en knoffel.
Sout na smaak.
3 Gerasperde tamaties.
5 Aartappels.
Metode:
Gooi olie in pan en braai ui en gooi ook di vleis met die gemmer en knoffel asook bietji sout en braai vir 20 min.
Voeg dan die res by en kook verder. Gebruik kook water om op te top. Sodra vleis begin sag word voeg aartappels by en kook tot sag.
Bedien met rotti/rys/pap.

Bron: Martin Mulder

LAMB KNUCKLE

INGREDIENTS
2kg Lamb Knuckle
Sea salt
Black pepper
Flour to dust
Extra Virgin Olive oil
30g Butter
Lamb spice rub
2 Onions Finely diced
2 medium carrots finely diced
2 stalks of celery, finely diced
3 cloves of garlic, finely chopped
1 cup of good red wine
400g chopped tomatoes (fresh or tinned )
1 tsp tomato paste
2 tbsp lamb stock stirred into 500ml hot water
Handful of chopped Italian parsley
Zest of one lemon (optional)
Parmesan Shavings
METHOD
Preheat the oven to 160°C.

Dust the knuckles with the flour. Add a splash of oil to your Le Creuset Casserole and brown the knuckles well.You will have to do this in batches otherwise they will stew instead of brown.

Set the knuckles aside.

In the same pot add the butter, another glug of olive oil if necessary, the lamb spice rub and the onions. Saute until the onions are translucent, then add the carrots, celery and garlic and sauté for a few more minutes.

Pour in the red wine and deglaze the pan.

Add the knuckles, bring to the boil and simmer for 10 minutes with the lid off so the alcohol evaporates.

Add the tomatoes, tomato paste and prepared lamb stock. Season well with salt and pepper.

Make sure the lid is firmly on before putting into the preheated oven for at least 2 hours until the lamb is fall-off-the-bone tender.

Check the seasoning and serve on creamy mash potatoes. Garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.

Recipe posted by Sonja Young
Photo:  Stien Rust

LAMB AND BUTTER BEAN STEW
500 g of lamb
1 onion, chopped
1 tomato, chopped
1 teaspoon garlic and ginger
curry powder to taste
1 can butter beans

Fry the onion in a little oil till golden, add the meat, garlic and ginger and curry powder, fry till the curry is fragrant.
Now add the tomato and fry a bit more till the oil starts to come up.
Now add about 3 cups of boiling water and cook on a low heat until the meat falls of the bone.
At this point you can add potatoes if you prefer.
Now add the beans with the water of the can to your stew and cook a few minutes.
Make sure there is enough gravy before adding the dumplings.
If the gravy doesn’t cover the stew add a cup of boiling water.
You can add salt but I find the curry powder is usually quite salty!!

DUMPLINGS:
Mix together:
1 cup self raising flour
2 tablespoons butter
pinch of salt
Then add:
½ cup milk
Stir till just mixed.
Spoon over your bubbling stew and let it cook 15 minutes without lifting the lid.
That’s it! So simple 🙂
Both these recipes are my own creations!!

Recipes and photo: Chantelle Venter

JENNIFER’S BEEF STROGANOFF

500 g Rump/Sirloin steak cut into strips.
1 large onion diced
1 teaspoon garlic
1 x green pepper and 1 red pepper sliced
2 large mushrooms sliced
250 ml double cream
1 splash of red wine
½ beef stock cube
Parsley to garnish
Salt and pepper to taste. Add last.
Saute the onions and garlic until the onions are cooked. Add the peppers and mushrooms and cook on high heat for about 3 minutes. Stirring continuously. Add meat and splash of red wine and stir continuously. Don’t overcook the meat. Turn down heat and add the cream. Add the beef stock and stir until desolves. Turn off heat and garnish with parsley. Add pepper and salt to taste. Serve with rice. Enjoy!. This is my own recipe.

Recipe and photo: Jennifer Weir

CELESTE SE HEERLIKE BEES OONDGEREG

Het my kookvleis van die been afgehaal.
Uie gekap, wortels gekap, pampoentjies gekap en aartappels en blomkool.
My uie en vleis eerste gepak en speserye gegooi toe pak ek my groente bo-op mekaar.
+- 500 ml water of net dat jou vleis en uie bedek.
Toe gooi ek Knorr se Beef strogenhoff net die poeier bo oor.

Bak vir ‘n uur, toe gooi ek ‘n halwe pakkie bruin uie sop oor om die water net lekker dik te kry.
En nog ‘n uur in die roasting pan.
En 10 min onder die grill of tot aartappels lekker bruin bak.
Bobs your uncle…

Resep en foto: Celeste Van Vuuren
Tweede foto: Foto: Frances Smith

MARTIN SE KERRIE BEESSTERT

Braai uie net liggies in klein bietjie olie.
Gooi dan jou kerriepoeier by en roerbraai so 2 minute.
Gooi dan oxtails by en sit deksel op en laat vleis bietjie braai.
Hy vorm nog olie en sousie met die braai.
So 5 minute en roer elke minuut dat dit nie vas brand nie.
Gooi sout, peper en heel koljander in met 2 koppies water en kook tot amper sag en gooi aartappels by.
Op die einde gooi jy pakkie of 2 roasted garlic sous om dik te maak.

Foto en resep: Martin Mulder

OLD FASHIONED CHICKEN AND DUMPLINGS
1 Whole Chicken, or portions ( I like using bone in)
Water, (enough to cover chicken)
Herbs (I like parsley, basil, oregano, bay, savory, tarragon), to taste
Garlic, to taste
Veggies (I like a mix of peas, carrots, corn, green beans), the amount depends on how much you are making
Pie Dough Pastry (makes 2 pie crusts)
3 cups flour
1 cup lard
1/4 tsp vinegar
pinch of salt
1/4 – 1/2 cup ice water.
I sometimes add a little Parmesan cheese and/or herbs to the pastry.
Place chicken, water, herbs and garlic in a pot and cook until the chicken is done.
Debone the chicken and place back into the pot with the broth you made when cooking.
Taste to see if it needs more herbs or garlic.
Add the veggies, and bring to a boil.

To Make the pastry as follows:
Put flour, salt in a bowl and mix. Cut in lard (can use butter in place of this) until it forms pea sized pieces. Add in vinegar. Add ice water by Tablespoon until it just forms a dough. Do Not Over Mix or your dough will be tough. Work with Cold ingredients for a better product. I keep a small bottle of vinegar in the frige for making dough. This is enough for a two crust pie
Take the pie crust, roll out (do not dust off the extra flour,leave it on the dough, as this helps thicken it a little) and cut into 2×2 pieces.
When the pot comes to a boil drop the pie crust pieces into the pot, cover and cook for about 10 mins.

**** If you have too much pastry for your pot, cut it into squares anyway, and freeze what you don’t use for next time

Photo: Adam Cloete

BRAISED LAMB OR SHORT RIB STEW
I used 5 – 1 inch thick lamb chops
salt and pepper
2 tablespoons oil
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup sliced mushrooms
2 tablespoons tomato paste
2-3 cups beef broth
2 ripe tomatoes, skins removed and chopped or 28 oz can of tomatoes
parsley for garnish
grated cheese of choice

First, salt and pepper your meat. In a large dutch oven, brown the meat in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the tomato paste, beef broth, canned or chopped tomatoes. Return the browned meat, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
Transfer the meat to a separate bowl, remove the bones, and pull apart or cut the meat smaller to taste; return to the pot. Give it a stir so all the meat is coated in the sauce.
Thicken the gravy if needed. Keep warm until ready to serve. Serve with pasta or over mashed potatoes.

Recipe and photo: Cosmos Booysen Shatto

PAPRIKA HOENDERBREDIE
6 Hoendersnitte. Dytjies en boudjies is ideaal, maar ek het 3 hoenderborsies gebruik wat in die helfte deurgesny is.
2 rooi uie in dik ringe gesny
2 knoffelhuisies gekap
3 medium groot wortels, geskil en in 1 ½ cm lentes gesny
4 medium groot aartappels geskil en in kwarte gesny
2 hoogvol telepels paprika
1 teelepel van elk, cumin, origanum en basilkruid.
½ koppie rooiwyn
2 eetlepels tamatiepasta
sout na smaak
Braai die uie in ‘n bietjie olie tot dit net begin sag word. Voeg die hoenderstukke en die knoffel by en braai tot die hoender verbruin het. Voeg die paprika, cumin, origanum en basil by en roerbraai vir ‘n minuut of twee sodat die hoender deeglik met die speserye en kruie gesmeer is. Meng die tamatiepasta met die wyn en voeg by die hoender. Ek het die bakkie waarin dit gemeng was met klein bietjie water uitgespoel en die water ook by die hoender gevoeg. Bring tot kookpunt en laat prut vir 10 minute. Voeg die wortels by, meng goed deur en prut vir nog 10 minute. Roer gereeld om seker te maak die sous, wat dik raak, brand nie aan nie. Indien die sous te dik raak, voeg bietjie meer water by. Voeg die aartappels en sout laaste by en kook tot die aartappels gaar is. Bedien met rys.
Bron en Foto: Adam Cloete.