PETRO SE KERRIE BEESVLEISBREDIE
Resep en foto: Petro van Genderen
FOOD LOVERS RECIPES
1 kg rump steak
botter en olie 2 Eetlepels van elk
1 groot ui , opgesny
1 teelepel coriander
1 teelepel gemmer
1 teelepel knoffelvlokkies
1 eetlepel tamatiepasta
1 eetlepel garamasala
15 ml Radjah medium
½ teelepel poeier van elk van die volgende:
wit eper
komyn
kardemoon
kruie naeltjies
ek het ook 6 heel naeltjies in gesit en 1 star anise
en kerrieblare
Braai ui in botter en olie, voeg al die speserye by en braai vir ‘n minute of so kyk dat dit nie brand nie. Voeg die vleis by, en 2 beef blokkies opgelos in water, voeg ekstra water by. Bring alles tot kook en dan op stadige hitte. Laat prut tot die vleis amper sag is en sit aartappels by prut tot alles lekker sag is. Sal ongeveer 2 ure neem.  Die sous sal verdik soos dit afkook, pas die water aan indien nodig.

BUTTER BEAN AND LAMB CURRY
– braise 2 chopped onions till nice and brown and add one tbsp garlic paste
– add meat (depending on pot size)
– add 5 bayleaves en 5 all spice balls
– while meat cooks, add salt to your taste and a little curry spice
– add potatoes (depending on you)
– when potatoes soft, add 2 cans butter beans and let it simmer through
Enjoy… xx

PHOTO AND RECIPE:  Melissa Mea Adams

HOOGLAND SE KERRIEHOENDER
Resep en foto verskaf: Marie-Louise Rens
FOOD LOVERS RECIPES
1 middelslag hoender of porsies
1.5 teelepels sout
250 ml mayonnaise
125 ml blatjang
60 ml goue stroop
30 ml matige kerriepoeier

Sny die hoender in stukke. (Alhoewel ek gewoonlik óf dye óf drumsticks gebruik).
Geur dit met die sout en kook dit gewoonweg tot gaar. Dreineer hoender. Verhit oond 180ºC.
Plaas hoenderstukke in ‘n enkele laag in ‘n vlak, oondvaste bak met ‘n volume van 2.5L (10 koppies).
Meng die mayonnaise, blatjang, stroop en kerriepoeier en skep die mengsel oor die vleis.
Bak ongeveer 40 min onbedek totdat hoenderstukke goudbruin is en ‘n dik sous gevorm het.
Sit voor met rys.

CECIL SE HOENDERKERRIE
Resep en foto: Cecil Dunhin
FOOD  LOVERS RECIPES
600 g hoenderborsies in blokkies gesny
1 ui opgekap
1 teelepel gekapte knoffel
1 teelepel gekapte gemmer
1.5 eetlepels mild (of warm) kerriepoeier
500 g plein jogurt
knippie growwe sout na smaak
Gaar rys om mee te bedien
Braai die uie tot lig deurskynend op hoë hitte.
Voeg knoffel en gemmer by.
Voeg kerriepoeier by en braai tot bruin.
Voeg die hoender en sout by en braai tot hoender wit is.
Voeg jogurt by, meng deur en laat “simmer” vir 1 uur op medium hitte tot hoender sag is.
Bedien met rys, klapper en amandels
Marli Weyer
Lekker ek maak amper net so n gereg myne kry net klapperroom in, ek los die gemmer uit sit bietjie komyn in en bietjie blatjang😀

CHICKEN TIKKA BIRYAN
1 kg chicken
4 tbsp white vinegar
1 tbsp shan chicken tikka masala
2 tsp red chilli powder
1 tsp garam masala powder
1 tbsp ginger garlic paste
1 tsp black pepper powder
¼ tsp orange food colour
1 ½ tsp salt
+ 2 tsp oil
¼ cup oil to fry chicken pieces
½ kg rice (boiled)
1 tbsp All spice  (whole)
For spice:
1 cup yogurt
1 tsp red chilli powder
½ tsp turmeric powder
1 ½ tspCoriander powder
2 onions (chopped)
4 tomatoes (thinly chopped)
2 tbsp fresh coriander leaves
15 mint leaves
4 green chillies  (finely chopped)
1 cup Oil

Marinate chicken with vinegar, ground red chilli, hot spice powder, ginger garlic paste, black pepper powder, orange food colour and salt for 30 minutes.
Then add oil in a frying pan and cook chicken for 20 minutes until it becomes tender.
Finally steam with coal.
For spice:
Heat oil in a pan and fry onions till they become golden.
Now add finely chopped tomatoes, red chilli powder, turmeric powder, coriander powder and roast well.
Now add yogurt and roast again.
Then add coriander leaves, mint leaves and green chillies with chicken and mix well.
Boil rice with 2 teaspoon salt and whole all spice.
Make layers in a separate pan; one of rice and one of spice and steam for a while.
Take off heat, mix properly without breaking the rice and serve hot
RECIPE AND PHOTO: Amina Wackie Shaikh

RACHAEL’S BUTTER CHICKEN CURRY
Pour olive oil into a pan
chop a whole white/red onion, not too finely because you’re going to blend this anyway
chop and add four whole tomatoes
200 g of tomato paste
add a clove of chopped garlic and some fresh ginger
let these ingredients cook well enough before adding your spices.

Add spices:(you can add what you want according to how you want your food to taste. I usually taste while cook)
little bit of tumeric
chicken (garam) masala (I think I used two table spoons)
ginger grounded (half a table spoon)
fresh chillies(your own choice)
cumin powder (jeera) (half a table spoon)
coriander powder (dhania) (two table spoons)
Nutmeg (half a table spoon)
(remember to add water if needed while cooking these ingredients on the pan)

Once all these ingredients are well cooked and ready, place them into a pot. Add one and a half cups of plain yogurt, 1 and half table spoons of butter and a cup of water.
blend all together

Take four chicken breast (more if you want), cut them into thick strips.
Don’t wash the pan, take the chicken and add it to the pan to cook in the remainder of juices and spices left behind.
Don’t over cook the chicken too long on the pan, you don’t want the chicken too dry. Make sure its cooked well enough that it’s not raw.
You can add your own spices to the chicken as you fry it.
throw the chicken into the already blended sauce.
Cook your rice, I used Tastic: Jasmine Thai Rice.
While the rice cooks, I kept the pot on medium heat to cook gentle… get all those flavours in. hmmm

Remember:
Don’t add too much water, else it wont be as thick as you want it to be. Watch your consistency.
You can also add more spice after blending your ingredients if it needs more flavour.
Salt and pepper can be added according to your own judgement.
And that’s it, enjoy
Source and Photo: Rachael Klein

LEKKERBEK BOBOTIE
30 ml cooking oil
3 onions, chopped
2 cloves of garlic
15 ml grated, fresh ginger root, optional
15 ml curry powder
5 ml fine turmeric
5 ml fine coriander
2 ml fine cumin
5 ml fine ginger
5 ml fine cinnamon
1 kg lean beef mince
salt and freshly ground black pepper to taste
30 ml lemon juice
30 ml fine apricot jam
60 ml chutney
30 ml soft brown sugar
30 ml Worcestershire sauce
30 ml tomato paste
2 slices of white bread, soaked in water and smashed
250 ml pitted raisins
250 ml grated apple
6 lemon or bay leaves

Topping:
500 ml milk
4 eggs, beaten well
salt and freshly ground black pepper to taste

Preheat the oven to 180°C. Grease a large heatproof bowl well with butter or cooking spray.
Heat up a pan and put the oil in. Sauté the onions, garlic and ginger over medium heat in the oil until soft and translucent. Add the spices and sauté for another minute. Add the mince bit by bit and brown slightly. Add salt and pepper, followed by the rest of the ingredients, including the bread, raisins and apple. Bring to the boil, lower the heat and let it simmer for 30 mins.
Spoon the mince mixture in the prepared baking bowl and insert the leaves in a random pattern.
Mix the eggs and milk and season well. Carefully pour the milk mixture over the mince mixture and bake in the oven for about 40mins or until the topping is set. Let the dish rest for 5 mins before serving

Tips and tricks:
• I often leave the raisins out as not everyone is into raisins and there are raisins in the accompanying yellow rice anyway.
• Instead of bread, I use almond meal (about 4 tablespoons), that way anybody who is gluten-intolerant can eat the bobotie too.
• For lactose intolerant, I substitute the milk with coconut milk. You get a thicker topping, but you can ease this by adding a little bit of water and making sure your topping is really well beaten (run like water, not like soup).
• The more you brown your meat, the shorter the simmering time will be. Put a lid on it if you do not want to end up with a dry dish.
• Ginger or garlic from a tube is just as good as fresh.
• Green Granny Smith apples have the best flavour for bobotie, in my view.

Photo: Ivanda Venter

SONJA SE LEKKER KERRIE SOSATIE-SOUS
uie sny in ringe
2 eetlepels kerriepoeier
1 eetlepel borrie
4 eetlepels suiker
2 eetlepels Maizena
2 koppies asyn
2 koppies water
1 koppie blatjang
1 koppie appelkooskonfyt

MAAK SO:
Braai die uie, voeg kerrie, borrie, suiker en asyn by, Meng die Maizena en water. Voeg by mengsel en bly verhit en sodra begin borrel voeg blatjang en appelkooskonfyt by. Kook deur en sit af. Gooi oor jou vleis en roer elke dag om. Die lekkerste is as jy dit sewe dae laat marineer.

BRON EN FOTO: Sonja Müller De Wit

BUNNYCHOW UIT DURBAN

BESTANDDELE
½ ongesnyde vars brood, wit of bruin
Droë bestanddele
1 teelepel heel komyn
1 teelepel heel anys
1 teelepel matige kerrie
1 teelepel mother in law marsala
Atjarolie, genoeg om n goeie sous te maak
1 teelepel vars gemaalde gemmer
1 teelepel vars gemaalde knoffel
1 teelepel gemengde kerriemengsel
1 teelepel rooi peper
1 eetlepel klapper.
2 Jalapeño rissies, opgesny (opsioneel)
Nat bestanddele
1 klein blikkie kerriegroente
1 teelepel vars knoffel
1 teelepel vars gemmer
handvol rosyne
handvol gaar varkworsies, in stukkies gesny (of 1 blikkie tamatiesardyne, of 3 hoenderborsies, in stukkies gesny)

METODE
Meng al die droë bestandele en braai in olie totdat geure goed deurkom.
Sit die nat bestandele by en braai saam vir 10 minute. Gooi varkworsies/hoender/vis by en braai in pan vir nog 5 minute. Hol die halwe brood uit en sit die uitgehaalde stuk eenkant – dit word ook geëet (In Durban staan hierdie deel bekend as die virgin)
Gooi die kerriemengsel in die hol brood en garneer met vars piesang en klapper

Resep en foto: Cobus Stander
Bron nog onbekend

BUNNYCHOW MET ROMERIGE HOENDERKERRIE
Resep: Cobus Stander
Foto: Frances Smith
FOOD LOVERS RECIPES
Hierdie heerlike kerrie is vinnig en geurig en op sy beste as jy dit eet in ’n uitgeholde vars witbrood.
2 eetlepels botter
1 groot ui, in dun ringe
2 eetlepels tikka masala (deesdae by die meeste supermarkte)
1 teelepel fyn komynsaad
4 hoenderfilette, elk in die lengte in 4 gesny
1 koppie ongegeurde jogurt
1 blokkie hoenderaftreksel
½ koppie water

Braai die ui en speserye vir omtrent 5 minute in ’n potjie of pan tot die uie sag is en begin verkleur.
Voeg die res van die bestanddele en die helfte van die water by.
Prut oor lae hitte vir ongeveer 10 minute.
Kyk of die hoender gaar is.
Indien wel, haal dit uit die pan, sit dit in ’n bord en gebruik 2 vurke om dit in repe te skuur.
Plaas dit terug in die sous.
Jy kan nou nog water of nog jogurt byvoeg, afhangend van hoe dik jy die sous wil hê.
Bedien onmiddellik met vars brood en gekapte vars koljanderblare.