NAAS BOTHA SE NIEU-SEELANDSE HERDERSPASTEI

1ui , gekap
1 E kanola – olie
500 g gemaalde beesvleis
2 E koekmeel
1 E tamatiesous
2 E blatjang
3/4 beesvleisaftreksel
4 groot aartappels
n klont botter
n bietjie melk
sout en swartpeper
gerasperde kaas ( vir bolaag )

Naas se metode :

Voorverhit die oond tot 180 C .Soteer die ui in die olie tot ligbruin .Voeg die maalvleis by en verbruin Strooi die meel oor en roer goed .Voeg die tamatiesous , blatjang en aftreksel by en roer goed sodat meel ingemeng word .Laat opkook terwyl jy af en toe roer – voeg nog aftreksel by as die mengsel te droog is Laat prut vir 5-10 minute . Kook die aartappels in water , dreineer en maak hulle fyn saam met botter en genoeg melk om dit romerig te maak .Geur na smaak .Skep die maalvleismengsel in n pasteibak en skep dan die fyngemaakte aartappels bo-oor . Strooi die kaas bo-oor en bak vir 30 minute . Bedien en geniet !
BRON – NAAS BOTHA
FOTO – Charmaine Doller Olivier

MAALVLEIS GEREG VIR AANDETE
2 eetl margarien
2 k kou gaar vleis in stukkies gesny
2 k dik witsous
1 destl kerrie (of na smaak)
2 k gekookte rys
1 k sagte broodkrummels
1 destl suurlemoensap of asyn
1 eetl gekapte uie
Sout en peper na smaak
Smelt 1 eetl margarien en voeg vleis by.
Voeg witsous, sout, peper, kerrie en suurlemoensap of asyn by.
Skep die gekookte rys en vleis mengsel beurtelings in lae in ‘n oondbak.
Smelt die res van die margarien en braai die uie daarin.
Voeg die broodkrummels by en meng goed.
Skep die broodmengsel bo-op en bak in ‘n matigeoond tot lig bruin.
(Ek het die broodmengsel vervang met kaas)

Foto en resep geplaas deur Nicolette van Jaarsveld

MINCE TORTILLA STACK
A lovely combination of tortilla and mince… enjoy
Serves 6
30 ml (2 T) oil
1 onion, chopped
2 cloves garlic, crushed
1 chilli, chopped
30 ml (2 T) Cajun spice mix
500 g beef mince
1 can (410 g) chopped tomatoes
sugar
1 can (400 g) red kidney beans
salt and pepper
4 tortillas
250 ml (1 c) grated Cheddar cheese
1 Preheat the oven to 180 °C. Heat the oil in a frying pan over medium heat and sauté the onion, garlic and chilli.
2 Stir in Cajun spice mix and mince and continue stirring until the mince is browned.
3 Add the tomatoes and sugar to taste and simmer until the mince is cooked. Stir in the beans and season with salt and pepper.
4 Put a tortilla into a springform cake tin, spoon a third of the mince mixture over then repeat the layers, ending with a tortilla. Sprinkle the cheese over and bake for 30 minutes
Source: You
Photo:  Adam Cloete

Recipe for torillas
http://www.foodloversrecipes.com/2015/…/home-made-tortillas/.

BACON WRAPPED MEATLOAF
(serves 8-10; adapted from The Joy of Cooking)
3 1/2 pounds ground beef (preferably ground chuck)
1 1/2 cups chopped onion
1 cup dry breadcrumbs or quick-cooking oats (obviously, optional)
2/3 ketchup (or substitute barbecue sauce)
3 tablespoons dijon mustard
2/3 cup chopped fresh herbs (i.e.: parsley, oregano, rosemary)
2 eggs, beaten
1-2 tablespoons garlic powder or a few cloves of garlic, minced (I used both, the more the better!)
1 tablespoon salt
1/2 tablespoon black pepper
1 package bacon
Optional: 2-3 cups root vegetables, peeled and cut into bite-sized pieces
1. Preheat oven to 425 degrees. Add all ingredients in a large bowl and knead with hands to combine (don’t overmix).
2. Put meatloaf mixture in a 13″x9″ baking pan and form into a loaf shape (or whatever shape your heart desires). Cover top of loaf with the entire package of bacon, or until there’s no more space, laying the strips side by side.
3. Bake in the 425 degree oven on the middle rack for the first 20 minutes to “sear” the bacon and help it to get crispy. Lower the heat to 375 degrees and bake another 40 minutes, or until a thermometer inserted reads 160 degrees.
4. Pour off the grease and let it sit at least 15 minutes before cutting and serving to keep the juices inside.
Source and Photo: Culinary Pirate

OLD-FASHIONED CURRIED MINCE
500 g minced beef
30 ml Clover Ghee
1 onion, chopped
1 red chilli, seeded and chopped (optional)
15 ml mild curry powder
5 ml turmeric
1 ml ground coriander
2 bay leaves
2 star anis seeds
5 ml whole cumin
salt and pepper to taste
2 carrots, grated
2 potatoes, peeled and cubed
30 ml apricot jam
45 ml vinegar
250 ml frozen peas

To serve
traditional vetkoek
250 ml (100 g) Clover Mature Cheddar, grated

Heat the ghee in a heavy-based saucepan.
Add the onion and chilli and sauté until onion is translucent.
Add the spices and fry until fragrant.
Add the minced beef and fry until minced beef turns colour.
Add the remaining ingredients except peas.
Reduce heat, cover and allow to simmer for 30 minutes.
Add the peas and mix through.
Simmer for another 5 minutes.
Meanwhile, cook the vetkoek according to instructions.
Remove the bay leaves and anis seed from mince.
Cut the vetkoek in half, spread with butter and spoon mince on top.
Sprinkle cheese over mince and serve.

FRIKKADELLE IN DIE HALOGEEN OONDJIE
300 g maer maalvleis
3 snye brood (korsies af en geweek in water)
1 medium ui, gerasper
1 aartappel, gerasper
2 eiers
125 g oats

Druk water uit brood en meng met die maalvleis. Meng alles saam en maak bolletjies. Sit in bak en smeer bietjie olie oor.
Bak vir 30 minute by 180°C.
Resep en foto: Alta Theart

PETRE SE MALEISE (KABOBS) SKOTSE EIERS
(Tradisionele Kaaps-Maleise kabobs word met hardgekookte eiers gemaak. 8-10 kabobs)
6 snye witbrood in water geweek
1 kg gemaalde beesvleis
1 groot ui, baie fyn gekap
1 teelepel fyngedrukte knoffel
2 eiers, geklits
2 eetlepels botter
1/2 teelepel neutmuskaat
Sout en peper na smaak
8-10 hardgekookte eiers, afgedop
Kookolie vir braai
1 lourierblaar
Suurlemoen- en tamatiewiggies vir garnering 

Druk water uit brood.
Plaas in mengbak en voeg res van bestanddele behalwe eiers en lourierblaar by. Meng goed.
Maak holte in die mengsel.
Sit n gloeiende houtkool in n metaalbakkie in die holte.
Bedek met n dik lap of kombers on die rook in te hou en die vleis n rooksmaak te gee.
Berook 40 minute.
Verwyder kool en bedek elke eier met maalvleis.
Verhit olie met lourierblaar in en braai kabobs aan alle kante tot goudbruin.
Bedruip kort-kort terwyl kabobs braai.
Garneer met suurlemoen- en tamatiewiggies en sit voor met blatjang …
Ingestuur deur Petre van Jaarsveld

BOEREWORS EN MAALVLEIS IN COCA COLA GEBRAAI

Bak die boerewors in ‘n pan met coca cola in plaas van olie, haal dan die wors uit en braai die maalvleis dan in die sous wat agterbly van die wors,meng als in ‘n kastrol en voeg by een blikkie braai relish,een blikkie gemengde groente en gesnyde aartappels.
Gooi dan coca cola by in plaas van water om dit verder te kook, voeg speserye, sout, peper, ‘n bietjie worcester sous en blatjang by, meng dit deeglik en laat kook tot aartappels lekker sag is.
Resep en foto: Johandré Nortjé

MINI MEATLOAF
Preheat oven 180C. Bake in a round pyrex dish or in nonstick mini loaf pan.( Ek het die pannetjies met cook en spray gespuit)

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced red onion
2 eggs
1/4 c. soy sauce
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder( Ek het sommer 3 vars knoffelhuisies gebruik)
sprinkle black pepper
1c. quick oats ( Fyn broodkrummels werk ook)

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprika
1/2 tsp. pepper
Mix all meatloaf ingredients together and place in pan. Mix all topping ingredients together and brush on top. Bake for about 45 min but check regularly!! Top becomes golden brown
BRON – Leandri Potgieter

MINCE AND DUMPLINGS
For the mince
2 tablespoons sunflower oil
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 celery sticks, peeled, finely sliced
2 medium carrots, diced
500 g lean beef mince
400 g  can chopped tomatoes
2 tablespoons tomato purée
350 ml beef stock
150 ml red wine
pinch caster sugar
1 bay leaf
salt and freshly ground black pepper
For the dumplings
250 g self-raising flour, plus extra for rolling
125 g shredded beef suet
½ teaspoon fine sea salt
2 tablespoons chopped fresh parsley
Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.
Add the minceand cook for a further five minutes.
Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water – you’ll need around 200 ml – to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.
Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen.
Picture:  Adam Cloete