SPICY OR CHILLI CALAMARI STEW WITH RICE

1 kg calamari preferably fresh and cut into rings and use the heads you can use frozen rings.
I onion chopped
4 cloves garlic, chopped
500 g peas
8 tablespoons olive oil
500 ml of Chicken stock or Veg Stock
chillies, as many as you want depends how hot you like it
100 ml dry white wine
2 tablespoons chopped parsley
salt and pepper
You can add about a tablespoon of curry powder if you wish
1 tin of chopped tomatoes

Wash and cut your calamari. In a pot put you olive oil, warm it up and add your onion and garlic and chopped chillies. When your onions are transparent in colour, add your calamari and let them cook on medium heat for about 10 – 15 mins. Add your wine and let it evaporate. Add the peas, stir for about 2 mins and add the chopped tomatoes, salt and pepper. Stir and add the stock and chopped parsley, cover and let it cook on slow heat for about 1½ to 2 hours until your sauce has thickened. Serve with rice.

Recipe and photo: Sabrina Merli

GROENBOONTJIEBREDIE ALA JEANETTE
Foto en resep geplaas deur Jeanette Vd Walt
FOOD LOVERS RECIPES
1 ui, gekap
knoffel na smaak
6 medium aartappels
600 g stewing beef
1 kg groenboontjies, gekerf
2 tubs Knorr beef stock
swart peper na smaak

Ek het knoffel en uie gesmoor en toe my vleis saam gesit.
Voeg by 2 tubs Knorr beef stock en swart peper.

Dan so bietjie opgetop met water en my stoompot sy werk laat doen.
Nou dat die vleis lekker sag is, voeg ek my gesnipperde groenboontjies en aartappels by.
Na dit reg isn meng ek ‘n pakkie beef stew poeier by.
Sout en peper na smaak. Laat bietjie prut,
Bedien met rys of stampmielies.

GREEN BEANS STEW
fry 3large chopped onions till browned.
Add 600g lamb pieces,
1tsp salt,
1tsp crushed chillies or to taste.
Add little water at a time to cook the meat soft.  Add the potatoes during this time and remove as soon as the potatoes are soft and nicely browned, add the green 1kg beans  and cook until soft.  Add the potatoes and add enough sugar to sweeten. Serve with rice
Source and Photo:  Faye Abrahams

MARIAN SE WATERBLOMMETJIE BREDIE

Beesvleis vorige aand al gemarineer in Worcestershire sous
Kook vir uur in stoompot met koppie water en 2 koppies wyn en sout

Braai 2 uie en half van n groen, geel en rooi pepper
Skep vleis uit stoompot maar moenie die vloeistof weggooi nie.
Skep die vleis by uie en braai verder.
Gooi braaivleis speserye en kruie oor vleis. Gooi halwe koppie chutney en kwart koppie tamatiesous in.
Sit 6 aartappels wat in kwarte gesny is by vleis. Gooi die vloeistof waarin vleis gekook is in pot.
Kook vir n halfuur
Sit die Waterblommetjies en mushrooms in gooi sout oor en kook vir +_ 15min tot Waterblommetjies sag is maar nog ferm
BRON – Marian van Deventer

GREEN CHILLI POTATO STEW
Serves 8
3 tablespoons vegetable oil
1½ pounds beef sirloin or pork butt (pork shoulder), cut in 1-inch cubes
1½ cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth= to 1 quart can
1 pound red or white potatoes, cut in ½ to ¾-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped Pueblo green chilli’s
Heat the oil in a 6-quart pot over high heat and brown the meat. Then set aside.
In the same oil, sauté the onions until golden then add the garlic and sauté 1 minute.
Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and pepper to taste, add green chile and bring to a boil.
Reduce the heat and simmer for one hour, until the potatoes are tender. Stir, serve and top with cheese. A warm tortilla on the side is a must!
My tips:
I followed the instructions and substituted where I thought it would best help for the stew I made
Pork butt (pork shoulder).
Chicken broth 1 quart can.
Red skinned potatoes.
New Mexico Green chile already roasted and peeled in a container – El pinto was the name and they come in 4 ounce service I used 6 containers.
While sautéing I used a pinch of salt and pepper- while I also added another pinch of salt and pepper to taste.
I also used sharp cheddar cheese.

Photo and recipe posted by Shawn Brochacho Leckey

CAULIFLOUR BREDIE
Very easy and quick.
Lambpieces
Cauliflour
Potatoes
Onion
Garlic
Chillies

I just put the meat,onion ,garlic and biltong spice in a pot.
Add water bit by bit if necescary.
When meat is soft and brown add potatoes and cauliflour.Add chillies.
I dont add more water
I dont add salt.
But you certainly can.
Let it cook until potatoes are soft.
Remove the lid if its watery.
The cauliflour will be soft same time.
My family like the cauliflour with a bit of a crunch still.
BRON – Jesicha Carlson

SPLIT PEA CHICKEN STEW
Ingredients:
5 tablespoons oil
1 chopped onion
1 chopped large Tomato
500 g split peas
1 tablespoon crushed garlic
1 teaspoon crushed coriander seeds
1 tablespoon white pepper
2 teaspoons salt
500g chicken breast or chicken pieces
2 tablespoons Worcester sauce
4 large diced potatoes

Method:
Boil split peas for about 40 min or more
Fry onions in oil until golden brown
Add garlic, chopped tomato and coriander
Simmer for 5 minutes and add chicken
Add a cup of water and simmer for another 20 min
Add potatoes, add another cup on water and simmer for another 15 or until potatoes are soft
Lastly add the cooked split peas, salt and pepper

Serve with plain yoghurt and beetroot salad
Recipe and photo: Shan T Russ

BEAULA SE BEESBREDIE MET KLUITJIES
Liplekker, of dan beeskapitaal.
2.5 kg – 3 kg beenlose beesvleis
50 g koekmeel
12,5 ml sout
2 ml swart peper
75 ml sonneblomolie
250 ml droë witwyn of bier
300 ml vleisaftreksel
15 ml tamatie paste
2 ml gebroogde tiemie
3 [vet] knoffelhuisies
12 – 15 klein uitjies
3-4 groot geelwortels
2-3 seldery stingels
2 lourierblare
Sny vleis in blokkies.
Sny knoffelhuisies en druk in beesvleisblokkies.
Meng koekmeel, sout en peper; rol beesvleisblokkies daarin.
Verhit sonneblomolie en braai die blokkiesvleis mooi bruin in ‘n swaarboom ysterpot.
Haal af as gaar en skep uit – hou eenkant.
Giet wyn of bier in die pot en roer met ‘n houtlepel.
Plaas die vleis terug in die pot.
Meng vleisaftreksel en tamatie paste; voeg die tiemie en lourierblare by.
Sit deksel op om te prut tot sag oor lae hitte.
Skil uitjies en geelwortels en sny wortels in dunnerige skywe.
Sny seldery in ringe – kap die blaartjies.
Voeg by die vleis en prut vir so 20 minute.
Intussen maak die volgende bo-laag:
200 g bruismeel gesif
50 g botter, gefrummel
Sny ongeveer 50 ml yswater met ‘n slaplemmes om sagte hanteerbare deeg te vorm.
Rol die deeg in balletjies.
Sorg dat die beesvleisbredie lekker souserig is en kokend warm is.
Plaas deegballetjies bo-op die vleis. Sit die deksel op en stowe vir 20 minute lank , sonder om die deksel aftehaal.
As jy te lui is om die deegballetjies te maak, kook aartappels fyn en ‘mash’ saam met sout, peper en mosterdpoeier. Versprei bo –oor die vleisbredie. Sprinkel gerasperde kaas bo-oor en rooster in die oond tot die kaas gesmelt is en so effens bruin maak.
Resep: Rene Truter Wessels (lid) – uit Ma se resepboekie
Foto: Frau Karin Gebhardt – ek het dit met beesafval gemaak, uit die boeke lekker.

THERESA SE SKAAPVLEIS EN BLOMKOOL BREDIE
2 uie,dun skywe gesny;
30 ml sonneblom olie;
500 g skaapvleis;
7 ml sout;
5 heel kruie naeltjies;
2 wonderpeperkorrels;
1 groen rissies of 5 ml fyngedrukte droë rissies;
10 ml suiker,
150 ml water,
1 medium blomkool, in blommetjies opgebreek
3 aartappels,in kwarte gesny

Smoor uie in warm olie tot goudbruin – 5-10minute.
Voeg vleis by braai tot die vleis verbruin. Voeg 150ml water by en prut sowat 45 minute.
Voeg sout, kruienaeltjies, wonderpepper, rissies, suiker en water by.
Prut vir 10 minute of tot geure goed vermeng is. Voeg blomkool en aartapels by plus nog ‘n bietjie water en laat verder prut tot groente sag is. Voeg nog bietjies water by in hierdie tyd indien nodig. Bedien met wit rys
Resep geplaas deur: Theresa van der Westhuizen
Foto:  Adam Cloete

PUMPKIN BREDIE
Ingredients

You may use , Blade beef , lamb or Mutton , about 10-15 pieces

2 onions chopped finely
4 whole chillies
Freshly ground black or white pepper
Salt to taste
1 tablespoon of sugar
1 kg of peeled and cubed pumpkin
2 tablespoons of oil
1 stick cinnamon
2 all spice

Method

Heat your oil and add meat to pot , browning the meat on all sides , add your salt, onions , chillies, cinnamon , all spice and pepper . Now Braise until the onions has browned/ caramelized as well . Add a cup of hot water and simmer meat on medium heat , until water has dissolved , repeat this process until you test the meat and it’s tender … About three times , depending on the type of meat . Now add you cubed pumpkin and sugar and Braise on medium heat Until the pumpkin is soft , stirring occasionally.

Delicious!!!

Recipe Fatima Sydow
Photo: Amanda Conradie