TOMATO BREDIE
Supper is Tomato Bredie
500 g to 800 g beef pieces
2 onions, finely chopped
3 allspice
1 teaspoon crushed garlic
3 tablespoons fish oil
1 big tin Koo tomato paste
salt and black pepper to taste
4 potatoes, cut into halves
sugar to taste (to balance out the acidity of the tomato paste)

In a pot add the oil and add the washed meat and allspice.
Allow meat to cook and let it burn/braise so onions and meat has a little brownish color, add about a cup of water and cook until meat is tender and almost soft, add the crushed garlic, potatoes and tomato paste, allow to cook for 10 minutes, add salt and pepper as well as sugar (very important) add little more water, and simmer until potatoes are soft. Make sure you have a lekker sauce in pot. Serve with white fluffy rice.
Recipe en photo: Colleen Heugh

EENPOT HOENDERBREDIE OP RYS
2 koppie rys, apart gaar gekook
1 ui, in ringetjies gesny
2 aartappels, in blokkies gesny
6-8 stukke hoender (kook eers gaar) en gebruik dan al die water vir die bestanddele na die tyd
½ pak gemengde groente
1 eetlepel gekneusde knoffel
3 eetlepel suiker
blerts tamatiesous
blerts blatjang
3 teelepel Worcestersous
2 teelepel barbeque speserye
2 teelepel hoender speserye
2 teelepel steak & chops speserye
3 eetlepel Bisto (voeg eers by na als gaar is)

Kook hoender eers tot gaar.
Voeg res van bestanddele by en kook tot sag en gaar ongeveer 20 tot 30 min.
Voeg bisto by en kook goed deur tot spis regte dikte is.
Bedien op rys.
Jy kan die resep verander nes jy lus het, byvoeg, uit haal ens.
Resep en foto: Juanri van der Walt
Tweede foto: Eugestine Poplap Petersen – sonder die groente gemaak

WATERBLOMMETJIEBREDIE MET SKENKELS EN RIB
1 kg waterblommetjies
1 groot ui, gekap
1 kg lams vleis – rib en skenkels
4 groot aartappels, geskil en in kwarte gesny
1 koppie warm water
1 suurlemoen se sap

Laat waterblommetjies in sout water spoel oornag, spoel weer met vars koue water.
Ek braai die uie tot dit bruin is, dan voeg ek my vleis met sout na smaak by tot dit geseël is.
Nou gooi ek die koppie warm water by en sit die deksel op dat dit prut, draai die stoof plaat op 3 en los vir so uur en half.
Daarna sit ek my waterblommetjies en aartappels by met nog water, as daar kort en sout en peper.
Deksel gaan op en los vir nog ‘n uur.
Dan sit ek my stoof af. En los vir 10 min.
Bedien op lekker wit Basmati rys met tamatie, uie, rooi rissie, asyn en groen peper slaai
Foto en resep: Reuben K Coskey

CLAUDIA SE LAMSNEK STOOF POTJIE
4 lamsnekke
1 glas goeie kwaliteit rooi wyn
500 ml hoender aftreksel
6 heel knoffel huisies, skoongemaak
10 klein uitjies
1 takkie roosmaryn
1 takkie tiemie
4 wortels, skoongemaak en in stukkies gesny
2 groot soetpatats, in dik skywe gesny
1 eetlepel suiker
knypie sout na smaak

Braai die vleis in olyf olie en regte botter tot bruin.
Sit die uie en knoffel by en braai klein bietjie saam vir paar minute.
Sit die rooi wyn, kruie, en sout by, sit wortels en soet patat bo-op die vleis en kruie.
Sit die hoenderaftreksel by en laaste strooi 1 eetlepel suiker oor die soetpatat.
Sit in oond met deksel op vir 3 ure op 180 grade C.
Bedien met cous cous en dit was heeeeeeeerlik verby
Foto en resep: Claudia Coetzee

WATERBLOMMETJIES IN TAGINE
Recipe and photo: Anzette Geel
FOOD LOVERS RECIPES
Vanaand was dit waterblommetjie bredie in die Tagine met basmati rys en avokado op die kant vir die groen in die bord! Hier is die resep:
1 kg lamb knuckles
salt and pepper
olive oil for frying
1 onion, chopped
4 garlic cloves, chopped
1 tablespoon ground coriander
1 cup white wine
1 cup beef stock
5-6 potatoes, peeled and quartered
300-500 g waterblommetjies
chopped parsley for serving

Preheat the oven to 180ºC.
Season the lamb. Heat a glug of oil in a Le Creuset Tagine and brown the meat. Remove and set aside.
Add the onion and garlic and sauté until soft. Return the meat to tagine along with the coriander, wine and stock. Season well.
Bake in a preheated oven for 60 minutes. Then add the potatoes and cook for a further 60 minutes. Add the waterblommetjies and cook until tender, about 20 minutes.
Serve garnished with parsley and steamed rice.

SAMANTHA’S STEWING MUTTON
3-4 large onions
6-8 large potatoes
1 tablespoon crushed garlic
2 tablespoon apricot jam
2 tablespoon lazenby worceschire sauce
5 tomatoes
1 tablespoon mother in laws curry powder
1 tablespoon oriental curry powder
1 tablespoon medium masala
strips of curry mix (can purchase at spar)
mixed herbs
frozen mixed veg
4 chicken stock cubes
1 teaspoon cayenne pepper

Cook meat until soft, drain water (keep aside) add onions, garlic, apricot jam and Lazemby, braise til onions turn brown, add curry mixture (all of them) turn down the heat and cook slowly, gradually adding water taken off the meat u kept aside. Peel tomatoes and cut up small, add to the pot. Cook for a further 20-30 minutes on low heat. Add 3 – 4 chicken stock cubes (I never use salt) add mixed vegetables, cut potatoes, mixed herbs and cayenne pepper cook on low for a further 30-45 minutes, serve with rice and sweet butternut, or pumpkin.
Recipe and photo: Samantha Lottering

THE BEST LAMB STEW
My husband said this was one of the most delicious lamb stews he has had
Cook Time: 2 hours 20 minutes
Serves 8
115 g bacon (4 strips, chopped into 1 cm strips)
1 kg boneless leg of lam or lam shoulder trimmed of excess fat, cut into 4 cm pieces
½ tablespoon sea salt for the lamb plus 1 tsp for stew
1 teaspoon black pepper for lamb plus ½ tsp for stew
¼ cup all-purpose flour or gluten free flour
1 large yellow onion, chopped
4 garlic cloves, crushed
1½ cups good red wine
500 g button mushrooms thickly sliced

4 cups low sodium beef stock
1 tablespoon tomato paste
2 bay leaves
½ teaspoon dried thyme
680 g potatoes halved or quartered into 3 cm pieces
4 medium carrots 280 g, peeled and cut into 1.5 cm thick pieces
¼ cup parsley finely chopped for garnish

In a 5 Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with ½ tablespoon salt and 1 teaspoon pepper. Sprinkle with ¼ cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 ½ cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 160˚C.

Return bacon and lamb to pot and add 4 cups broth, 1 Tablespoon tomato paste, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 160˚C for 1 hr and 45 min. When done, potatoes and lamb will be very tender.
For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.
NB: I used stewing lamb
I used brown mushrooms
I added leeks
I added crushed chilies for some heat
Recipe and photo: Angela Landsberg

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

HEERLIKE VARKVLEIS BREDIE
BRON EN FOTO: Ronell Boshoff
FOOD LOVERS RECIPES
2 kg vark blokkies of vark boud stukke, in blokkies gesny
1 pakkie streaky bacon, in repies gesny
2 groot uie, opgesny
4 knoffeltoontjies, fyngekap
2 blikkies tamaties in kruie
2 chicken pot stocks
suiker na smaak
speserye en basil en origanum
sout en peper
1 potjie suurroom

Braai uie tot bruin en voeg knoffel by braai verder.
Voeg die vark blokkies by en braai saam met bacon tot verbruin.
Voeg kruie, speserye en sout en peper by en roer deur.
Voeg nou die tamaties en stock pot en suiker by. Roer deur.
Bak in voorverhitte oond by 180°C vir 1 uur.
Jy kan dit op stoof ook kook. Jy kan ook wortels en aartappels byvoeg.
Sodra jy die oond afsit voeg die suurroom by en roer deur.
Bedien met mash patatoes, pasta of rys.

GROENBOONTJIE BREDIE
4 skaap tjops
1 groot ui, opgesny
1 kg groenboontjies, gekerf
2 groot aartapels

Kook vleis lekker gaar met ui en knoffel in  bietjie water, nadat jy die uie en knoffel eers bietjie gebraai het.
Gooi 1 kg groenboontjies by en kook tot amper sag.
Voeg 2 groot aartappels in blokkies gesny, by.
Kook vir 30 min tot aartappels sag is.
Ek druk die aartappels bietjie fyn om die sous dik te maak.
Bedien op rys of soos verkies.
Foto en Resep: Leon Boetiekie Hartman‎