PETRé SE HAMBURGER PATTIES
500 g maalvleis
¼ ui fyn gekap
1 klein knoffelhuisie fyn gekap
2 eetlepels blatjang
2 eetlepels worcestersous
½ pakkie beesstert soppoeier
1 eier
Bietjie sout
Grofgemaalde swartpeper
Bietjie fyn naeltjies
1 ½ koppie vars broodkrummels…

Meng alles goed deur..
Maak patties en bak.. ( Ek het die patty maker van Varimark gebruik om gevulde patties te maak….
Uie, knoffel, sampioene en kaas vulsel

Resep en foto: Petré Van Jaarsveld

BIEF-MACARONI
Genoeg vir: 4
30 ml olie
1 ui, gekap
400 g beesmaalvleis
50 ml koekmeel
250 g macaroni (rou)
15 ml gekapte vars origanum (of 5 ml gedroog), plus ekstra om voor te sit
750 ml biefaftreksel
500 ml bevrore ertjies en soetmielies
gerasperde parmesaan, om voor te sit

Verhit die olie in ’n kastrol en soteer die ui tot dit sag is. Voeg die maalvleis by en braai dit goed bruin. Voeg die meel by en roer dit vir ’n minuut.

Sit die macaroni, origanum en aftreksel in die kastrol, sit die deksel op en verhit dit tot kookpunt. Verlaag die hitte en laat dit vir sewe minute prut, of tot die pasta amper gaar is. Voeg die ertjies en mielies by en laat dit vir nog 2-3 minute prut, tot dit gaar is en die pasta al dente. Sit dit met vars origanum en parmesaan voor.

Adam Cloete se weergawe:

Ek het vark maalvleis gebruik, daarom wys dit nie duidelik uit in die foto nie, omdat dit lig van kleur is. En skulpies in plaas van macaroni.

SAVOURY MINCE WITH SOFT POLENTA

Ingredients
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g beef mince
1 large carrot, peeled, finely chopped
2 tablespoons tomato paste
3 x 400g cans crushed tomatoes
Polenta
2 cups milk
3/4 cup instant polenta
20g butter
1/3 cup grated parmesan cheese
1/4 cup basil leaves, to serve

Method
Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Step 2
Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.
Step 3
Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.
Step 4
Meanwhile, bring milk and 2 cups of cold water to the boil in a large saucepan over high heat. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until thick. Remove from heat. Stir in butter and 1/4 cup of parmesan.
Step 5
Spoon polenta onto plates. Top with the savoury mince. Sprinkle with remaining parmesan and basil. Serve.

Source: taste

ITALIAN MEAT BALLS ON SPAGHETTI
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder1 egg, beaten

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Prep: 20 m
Cook: 2 h
Ready In: 2 h 20 m

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Recipe posted by Jessica En Poppie Theron
Photo: Jessica En Poppie Theron

STUFFED GREEN PEPPERS IN A TOMATO SAUCE
Stuffed green pepper in a tomato sauce
I stuffed the peppers with cooked mince, cooked rice and cheese and put it in a casserole dish. Then I put some cheese on top. Filled the dish with the tomato sauce (tomato and onion with some spices) I am now going to bake it tille the peppers are soft, and serve it with mash.

PHOTO AND IDEA:  Chantelle Venter

KARIN’S PASTA DISH
Fry 1 large onion, garlic in oil, add 500gr mince fry until brown, add grind black pepper, spice of your choice, worchestire sauce, 3 tomatoes cook through.
Add 1 packet all gold pasta sauce (tomato and herb) cook through.
Cook half a packet spaghetti. Place into dish and spread mince mixture over.
Make white sauce:
3tbl spoons butter melted with 3tbl spoon flour, add 2c milk cook until thick add cheese.
Throw cheese sauce over mince mixture and sprinkle little bit of cheese on top.
Sprinkle parsley and smoked paprika over. Bake at 180 for 15minute and let it cool down to set a bit. Enjoy.

Recipe and Photo: Karin Hurn

BACON AND MINCE PIE

Sometimes I don’t feel like dishes and a dirty kitchen and looking to make something Easy that I can have with a nice salad . This bacon pie is as easy as pie. I used sting bacon , a 1kg of mince, mozzarella cheese , salt and pepper.  Careful for to much salt, the  bacon is also salty, It is easy and the cheese makes it moist and easy on the pallet .
Follow the pictures for the method.
I do it in the oven . 45 min on 200 C . On 220 C it makes it nice and crispy

note:  Ek het al die maalvleis gemeng met brood geweek in Melk en dan klein

Wees bietjie kreatief en sit jou eie lekkerny by soos uie en miskien pepers . Ek het al bietjie kerrie en blatjang in die mengsel gesit amper soos bobotie . Dis baie lekker .

PHOTO AND IDEA:  Johan De V Swanepoel

VLEISROL OP DIE KOLE
500 g maalvleis
1 gekapte ui
3 gekookte eiers
1 koppie gerasperde kaas
olive en knoffel speserye
sout en peper

Begin met laag maalvleis dan die lagie uie, dan die 3 eiers, gevolg deur die kaas en speserye en weer in laag maalvleis. Druk dan lekker stewig was. Sout en peper kan ook bygevoeg word.
In oond of op die vuur todat deur gaar is. Dop die bakkie om en sny dan die rol soos jy ‘n brood sou, sny maar in lekker dik skywe
n Lekker vleisrol wat bedien kan word saam met kapok aartappels of rys

NOTA:  Mens kan dit in die oond ook maak.. net so lekker

FOTO EN RESEP:  Odette Janco du Plessis

FATIMA’S MINCE PIE
1 kg steak mince
1 large onion finely chopped
6 cloves
Salt to taste
1 tablespoon of freshly ground black pepper or fine pepper
½ a cup of sago soaked in a cup of water for 30 minutes
Some oil for frying onions
2 cloves of garlic finely chopped
2 boiled eggs peeled and grated
Two packets of Ready made puff pastry or homemade puff pastry
In a large pot heat oil and fry onions until a golden brown , more brown than golden. Add the rest of the ingredients( not the sago and boiled eggs ) and stir fry for 10 minutes on high heat. Add a cup of hot water and cook mince on medium heat stirring when needed until water is cooked away. Lastly add soaked sago and the water, with 1 cup of hot water and cook on medium to low heat stirring when needed Cook for about 30 minutes.
Take mince mixture and dish into a bowl and allow to cool, remove the cloves , cover and place into fridge to get very cold .
Take your puff pastry and roll out one sheet for the bottom of greased baking tray, add filling, top with the grated boiled eggs. Take another rolled out pastry and cover mince filling completely and close the edges pressing down with a fork. Brush with egg wash and place into fridge for 1 hour.
Next bake in a hot oven at 220°C for 30 -35 minutes or until golden brown.
Tip- When baking pastry pies always bake with only the bottom heat, near the end of baking so 10 minutes you use the top and bottom heat of the oven , this will ensure a crispy bottom, also if your filling has too much moisture it will result in a soggy bottom.
Delicious

SOURCE: Cape Malay Cooking with Fatima Sydow

SWEET AND SOUR PORK MINCE BALLS
500 g pork mince
300 g beef mince
1 teaspoon ground ginger
1 teaspoon crushed garlic
¼ teaspoon Chinese 5 spice powder
1 teaspoon sesame oil
pepper and salt
½ onion, finely chopped
Combine all the above. Shape into meatballs. Dip into egg, water and soya sauce. Roll in flour and deep fry. Keep aside.
Sauce:
Fry:
1 onion, in rings
carrots in julienne slices
green pepper and red pepper, all in slices
Fry in sesame oil and wok till nice and soft.
In another pot fry:
8 tablespoons brown sugar
2 tablespoons soy sauce
sauce of big tin pineapple chunks
4 tablespoons tomato sauce
4 tablespoons vinegar
4 tablespoons Chinese rice vinegar
± 2 tablespoons cornstarch
Mix together on medium stove, bring to boil till sauce are nice and thick.
Add meatballs with veggie mix in wok and add sauce. Coat meatballs well with sauce and sprinkle sesame seeds. Serve with Jasmine rice or Chinese noodles.
Note: Jy kan presies dieselfde doen met hoender of vark fillet in blokkies gesny. Die eier en soyasous gee lekker smaak aan vleis.

Recipe and photo:  Maryna Kruger