KERRIE VARKPOOTJIES
Jul het my so lus vir afval, dat ek toe maar kerrie varkpootjieS aartappels gemaak het.
Ek werk nie juis van ‘n resep af nie .
Gebruik soveel varkpootjies wat gemaklik in die stoompot sal pas.
Die grootste werk, al koop jy dit skoon, moet jy dit eers weer bewerk en skoner maak en haartjies verwyder, daarna sit ek dit in die stoompot met water en sout en meduim kerrie na smaak.

Sodra pot stoom dan los ek dit so vir 20 minute en haal dit weer van die plaat af en daarna sit ek die halwe aartappels en uie by en kook dit weer vir 10 minute. So dis nie lang proses nie en dis baie lekker sag en met rys by het jy ‘n volle maaltyd, altyd ‘n wenner sonder fieterjasies, glo my jy lek letterlik jou vingers af. Almal wat die vark pootjies by my kom eet het, het dit netso geniet. Jy kan natuurlik bietjie bees kookvleis ook by sit om te vermeerder en maak die kos nog lekkerder.
BRON- Jan Bezuidenhout

1kg lean mince
1 ui, skyfies gesny
5 aartappels, gaargemaak en blokkies gesny
6 teelepls kerriepoeier (matig of sterk)
1 eetlepel kerriepasta
2 eetlepels borrie
2 eetlepels chutney
knippie fyn koljander en jeera
Sout en peper na smaak
2 eetlepels bruin souspoeier, gemeng met ‘n halwe koppie water
(bruinuiesoppoeier kan ook gebruik word)

1 rol blaardeeg

Braai ui in klein bietjie olie tot gaar. Voeg die geurmiddels (behalwe souspoeier) by en roerbraai ‘n minuut saam met die uie. Voeg die mince by en roerbraai tot gaar. Roer aartappel by. Voeg souspoeier mengsel by, kook deur tot dit effens verdik. Skep in ‘n oondvaste bak en laat effens afkoel. Rol deeg uit en plaas bo-op. Bak by 180grC vir plus/minus 40 minute. Bedien 6 – 8.

Louise Groenewald
Eie resep

Nota:  Hannelie Bezuidenhout – My weergame van die kerrie mince pastei. Net my deeg vervang met skons deeg.
1.5 k melk
1 k kook olie
4 eiers
2 k koekmeel
6 tl bakpoeier
1 tl aromat

Sif droe bestandele, meng alle bestandele goed saam. Laat staan vir Half uur. Plaas oor vleis en bak vir. 30 min 180’C oond.

MADRAS LAMB CURRY
Serves: 8
Curry paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
5 whole dried red chillies
6 fresh curry leaves
1/2 teaspoon salt
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
1kg lamb meat, cubed
1 teaspoon fennel seeds
8 tablespoons ghee (clarified butter), melted
4 tablespoons vegetable oil
4 onions, thickly sliced
1 (400ml) tin coconut milk
500ml water, divided
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Prep:30min › Cook:2hr › Ready in:2hr30min

Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red chillies. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside.
Heat a casserole over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the tin of coconut milk and 250ml of water; bring to the boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and water, along with the cardamom pods, cinnamon stick and toasted fennel seeds. Cover partially and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Tip:
If you don’t have garlic or ginger paste, simply use the same amount of freshly grated garlic or ginger.
Recipe posted by en photo from Martie Fourie Moolman

o Oil-1 tbs.
o Onion, chopped-2 medium
o Garlic, chopped – 3-4 cloves
o Cilantro, chopped (stalks and leaves separated, stalks reserved)- 1 bunch
o Butternut Squash, diced- 1 medium
o Chickpeas- 1 can
o Patak’s Korma Paste or any other curry paste (not cooking sauce)- 2 tbsp.
o Coconut Milk- 1 can
o Water- 2 cups
o Spinach- 100 gr
o Frozen Peas- 1/2 cup
o Desiccated unsweetened coconut (optional)- 2 tbsp.
o Salt- to taste
o Basmati Rice- 2 cups
1. Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft and slightly coloured.
2. Meanwhile dice your butternut squash to match the size of chickpeas. I leave the skin on as I discovered it cooks very nicely and eliminates a lot of unnecessary work. When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up, then turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir it occasionally to prevent from burning and add a few splashes of water if it gets too dry.
3. Start on the rice. Cook your rice in the rice cooker according to the manufacture’s instructions.
4. Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.
5. Serve with steaming hot basmati rice. We love having naan bread or chapattis and various Indian pickles and chutney with our curries. My children go crazy for crunchy poppadums!

Recipe posted by Angela Landsberg

VETKOEK MET KERRIE MAALVLEIS
500 gram maalvleis
½ eetlepel sout
½ teelepel peper
½ teelepel komyn
1 teelepel borrie
1 teelepel kerrie poeier
4 eetlepels olyfolie
1 ui
1 aartappel, in blokkies gesny
Sommer alles in die stoompot vir 30 minute met bietjie water.

VETKOEK
1 koppie koekmeelblom
1 teelepel bakpoeier
knippie sout
1 eetlepel olyfolie
water – tot dit ‘n slap deeg vorm
Maak nou olie in die pot tot dit lekker warm is, toets met ‘n klein stukkie deeg, as dit borrel wanneer dit ingegooi word, is die olie reg.
Skep nou sulke lekker groot bolle deeg in die olie en bak totdat dit goudbruin is.
Steek die vurk reg deur om te sien of dit gaar is (as daar wit deeg op die vurk vassit, is dit nog nie gaar nie)
Sny nou die vetkoek middeldeur, en skep daai lekker kerrie maalvleis op, en geniet ‘n lekker vetkoek.
BRON- STEFAANS BLAAUW

FRANS SE LEKKER KERRIE MENGSEL

Ryk kleure en geure!
Laat jou spesialis winkelier kerrie so vir jou meng:
2 mate borrie
2 mate fyn komyn
2 mate garam masala
½ maat rissiepoeier
2 mate fyn koljander

Frans Odendaal

KOOS SE DEURNAG KERRIE POT
Hier is soos ek dit voorberei.Dit was soos gisteraand Ek is alweer besig met my deurnag Lam Kerrie pot. Nou het ek klaar uie gebraai en uit die pot geskep.
Tyd om die lam’s Nek te braai aan altwee kante en weer uit te skep.
Dan braai ek die ander vleis tot alles altwee kante gebraai en geseel het.
Voeg alles weer in pot en stel die plaat stadig. Moet geen water byvoeg nie daar is genoeg vog in die vleis as jy dit stadig kook. Laat kook vir so n uur dan voeg ek die vooraf gebraaide uie saam met sout en peper by.
Kook nou vir nog een uur en in my tyd sal dit dan 12h00 wees.
Onthou om nou nog gedrurig te roer sodat die pot nie aanbrand nie.
Nou voeg ek my eie klaar gemaakte Kerrie mengsel by en laat prit vir 30 minute.
Sit die hitte onder die pot af en laat staan so op die warm plaat tot more sodat die Kerrie goed kan deur trek.
Ek kook my aartappels en ander groentes wat ek wil by sit in die oggend appart tot amper gaar.
Voeg alles by die Kerrie vleis en verhit die Kerrie pot en laat prit tot reg om te geniet

Foto en metode:  Koos van der Merwe

Lamb curry pot
1 kilogram lamb shank, cut into 5cm pieces, or shoulder of lamb on the bone cut into 6 pieces (your PnP butcher will cut it for you)
1 medium PnP onion, roughly chopped
2.5 cups boiling water
2 tbsp vegetable stock powder
4 medium PnP onion, finely chopped
2 tsp PnP garlic and herb spices
1 medium PnP brinjal, diced
1 medium PnP green pepper, finely diced
4 tbsp PnP vegetable oil
4 cloves granulated garlic, finely sliced
2 tbsp medium curry powder
1 tsp PnP ground coriander
2 tsp turmerick
6 cardamom pods, husks removed
1 tbsp grated ginger
1 medium PnP chilli, finely sliced
1 half cinnamon stick
5 medium PnP tomatoes, halved and grated
2 tsp sugar syrup
2 cups stock, from the cooked meat
1 tbsp corn flour, mixed with 1 tbsp water
30 ml PnP lemon juice
1 bunch coriander or basil leaves, to garnish
Lamb
Place meat, onion, water and stock powder in a heavy-base saucepan with a tight-fitting lid and simmer slowly for about 2 – 21⁄2 hours, until meat is fork tender. Remove fat and gristle.
Curry sauce
Season onions with garlic and herb seasoning
Sauté seasoned onions, brinjal and green pepper slowly in oil until soft and beginning to brown.
Add garlic, curry powder, coriander, turmeric and cardamom. Cook gently, stirring, to develop the spice flavours.
Add ginger, chilli, cinnamon stick, tomatoes, sugar and half of stock from the cooked meat.
Simmer sauce very slowly for 10 minutes
Add meat and remaining cooking liquid. Add cornflour mixture and lemon juice.
Stir to thicken
Leave to stand overnight (in the fridge) or for a few hours at room temperature. This allows the flavours to develop and gives the meat time to absorb the lovely curry flavours.
Reheat and garnish with fresh coriander. Serve with rice and sambals like chutney, banana in yoghurt, finely chopped tomato and onion.

LAMB BUNNY CHOW
Foto: Tanya Smith
FOOD LOVERS RECIPES
1 onion, finely chopped
pinch masala or hot curry powder
1 teaspoon chilli powder
500 g boneless lamb or mutton, cut into cubes or strips
3 cloves garlic, crushed or chopped
1 teaspoon fresh ginger, finely chopped or grated
1 can chopped tomatoes
2 potatoes, cut into small cubes
2 carrots, sliced
½ teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
1 loaf fresh white bread, uncut
1 punnet fresh coriander leaves, to serve

Servings:
Heat the oil in a potjie over a medium-hot fire and fry the onion for about 5 minutes until it becomes soft.
Then add the masala and (optional) chilli powder and fry for 1–2 minutes until the pan becomes sticky.
If the potjie starts to burn, add a very little bit of water – but only do this if it’s really necessary.
Add the meat, garlic and ginger, and stir-fry for about 1 minute.

Throw in the tinned tomatoes, chopped potatoes and carrots, sugar, salt and pepper, then stir, scraping the bottom of the potjie with your spoon to loosen any and all sticky bits.
Cover with a lid and simmer over medium-low coals for about 30 minutes, stirring now and again so that the bottom of the potjie doesn’t burn. If it does burn, it means your potjie is too dry.
Add a bit of water to rectify this but go easy.

After 30 minutes, take off the lid and stick a fork into the potatoes to make sure they’re cooked through. As soon as the potatoes are soft, the meal is essentially ready.
Cook uncovered for a few minutes to allow the sauce to become a thick gravy. As soon as this happens the curry is ready, so take the potjie off the fire.
Taste and adjust with a bit of extra salt if it needs it.

Cut the loaf of bread into quarters and then scoop or cut out the centres of each quarter loaf, essentially creating a ‘bowl’ of bread for the curry.
Fill the hole of each quarter loaf with the curry and sauce.
Serve the scooped out bread centre and a salad of tomato and fresh coriander leaves on the side.

Tanya Smith:
Ek het net gemaalde gemmer gebruik in die vars gemmer se plek en dan crushed garlic ipv varses. En ek het dit sommer met steak repies gemaak

RINIE SE SKAAPNEK KERRIE
My aandkossies was Rinie se skaapnek kerrie met vrugte
1 tamatie geskil
1 appel geskil
310 g fyn pynappel
6 gesnipperde droe perskes halwes vooraf geweek
6 aartappels
½ koppie suiker
½ koppie sultanas
1 eetlepel borrie
1 eetlepel kerrie
½ pakkie oxtail soppoeier
Braai die vleis en uie, voeg aartappels by en kook tot sag met ‘n bietjie water,  voeg dan pynappel, tamatie, appel, sultanas, by en kook vir +- nog ‘n uur
Meng kerrie, borrie, suiker, sop en ‘n bietjie water en voeg by laat prut vir +- 15 min.
Dien op saam rys en piesang of iets na jou smaak !

Resep en foto: Gideon Louw

VARKKERRIE
1 kg varkvleis blokkies
2 mediumgrootte uie, grof gekap
1 fyngemaakte knoffelhuisie
2 teelepels gemmerpoeier
1 eetlepel kerriepoeier (sterkte van jou keuse)
1 teelepel gemengde cumin en koljander poeier
2 koppies beesekstrak
sout en peper na smaak
4 medium grootte aartappels, geskil en in blokkies gesny.
Verhit bietjie olie in ‘n kastrol en verbruin die vark tot ‘n goeie goudbruin. Voeg die uie, knoffel en gemmer by en braai dit liggies tot die uie sag is. Voeg die ander speserye by en braai vir nog 1 minuut, terwyl jy aanmekaar roer. Voeg die aftreksel, sout en peper by en prut vir ongeveer 25 minute of tot die vark lekker sag is. Voeg die aartappels by en prut verder vir 20 minute. Indien verkies, kan die sous verdik word met ‘n pasta en koekmeel mengsel.
Wortels en baby-marrows kan bygevoeg word vir afwisseling.
Resep:  ADRIAN OLIVIER.
Foto:  Adam Cloete