BOBOTIE HERDERSPASTEI
Ek kon nie besluit of ek lus was vir bobotie of herderspastei nie, so toe maak ek ‘n konkoksie van die twee en dit was heerlik!
(4 – 6 porsies)
1 kg beesmaalvleis
1 dik sny bruinbrood
250 ml melk
2 uie, gehalveer en in skywe gesny
30 ml sonneblomolie
15 ml matige kerriepoeier
10 ml borrie
15 ml fyn appelkooskonfyt
1 eier, geklits
30 ml witwynasyn
lourierblare
sout en varsgemaalde swartpeper na smaak

Aartappel bolaag
5 groot aartappels, geskil en in skywe gesny
30 ml botter
100 ml warm melk
sout en varsgemaalde swartpeper na smaak

Eier bolaag
3 eiers
375 ml melk
sout en varsgemaalde swartpeper na smaak

Verhit jou oond tot 180 °C.
Kook aartappels vir bolaag tot sag en geur met sout.
Week die bruinbrood tot sag in die melk.
Maak die brood fyn met ’n vurk.
Verhit die olie in ’n pan en braai uie tot sag en effens bruin.
Voeg die kerriepoeier, borrie en appelkooskonfyt by en braai liggies vir sowat 2 minute.
Haal die pan van die hitte af.
Meng die maalvleis en brood in ’n mengbak.
Voeg die uiemengsel en die res van die bestanddele behalwe die lourierblare by.
Meng goed en geur met sout en varsgemaalde swartpeper.
Plaas die mengsel in ’n oondbak van sowat 30 x 25 cm en druk die lourierblare bo-op.
Sit in die warm oond en bak vir 15 minute.
Klits intussen die eiers en melk saam en geur met sout en swartpeper.
Haal die bobotie uit die oond en pak die aartappels in lagies bo-op.
Gooi die eiermengsel oor.
Plaas terug en bak verder vir nog 25 minute.

BRON/FOTO: Renate se kombuis

KERRIE FRIKKADELLEFRIKKADELLE
1 kg maalvleis
1 ui, fyn gekap
1 medium wortel, fyn gerasper
2 groot murgpampoentjies, fyn gerasper
1 sny brood, in melk geweek
2 eiers
1 groot piesang, goed fyngedruk
2 eetlepels blatjang
1 teelepel pietersielie
1 teelepel gemengde kruie
sout en peper

SOUS
2 medium uie, fyn gekap
10 ml borrie
20 ml kerrie
20 ml suiker
25 ml koekmeelblom
50 ml blatjang
50 ml asyn
500 ml water
sout en peper
4 piesangs

Voorverhit oond tot 180ºC en bespuit ‘n oondvaste bak met spray and cook.
Vir die frikadelle, meng al die bestanddele saam met die maalvleis en werk goed deur met die hande.
Maak 16 tot 20 frikkadelle.
Pak in ’n gesmeerde oondbak (nie te styf teen mekaar nie).
Vir die sous, braai die uie in ‘n pan in ‘n bietjie olie vir ongeveer 2 minute.
Meng die res van die bestanddele, behalwe die piesangs by die uie en laat kook vir ongeveer 2 minute (meng die koekmeelblom met ‘n bietjie van die water voor dit by die uiemengsel gegooi word).
Sny die piesangs in skyfies en gooi oor die frikkadelle.
Gooi die sous oor die frikkadelle en piesangs en bak in die oond vir ongeveer 40 – 45 minute, of tot die frikadelle gaar is.
Ek het dit bedien saam met kapokaartappels, soet wortels en gebraaide eiervrug.
Geniet dit!

FOTO: Renate se kombuis

FRIKKADELLE MET N TWIST
Heerlike reseppie vir my gesin was altyd ‘n wenner
Meng die volgende saam:
1 koppie rou rys
500 g maalveis
1 groot gekapte ui
2 teelepels kerriepoeier
2 eetlepels blatjang
1/2 teelepels borrie
1-2 eiers gelang van die grootte van die eiers
sout en peper na smaak

Meng alles deeglik sommer met ‘n houtlepel. Maak nou in ‘n groot kastrol die volgende sous:-
2 koppies tamatiesous
3 koppies water
2 eetlepels Worcestersous
Bring sous tot kookpunt en stel hitte laer. Maak nou groterige frikadella en kook met deksel op tot gaar en tot die sous lekker dik is. Bedien met lekker slaai en/of kapokaartappels.

BRON – Ria Smith – LID
FOTO:  Louise groenewald
Tanya Momberg – Ek sit net ‘n blokkie mozarella kaas binne en dit is klaar iets anders. Enige kaas werk maar mozarella loop nie rerig uit as daar dalk ‘n gaatjie in die balletjie is soos Gouda of Cheddar nie. En natuurlik trek hulle sulke lekker lang drade as mens daaraan byt. Lol

2de foto:  Johan Coetzee

FATIMA SE BOBOTIE
1 kg of steak mince
2 onions, finely chopped
5 garlic cloves, peeled and finely chopped
2 tablespoons of oil
salt to taste
4 – 5 tablespoons of Mrs Balls chutney
a few bay leaves
1 ½ teaspoons of turmeric
2 – 3 tablespoons of roasted masala
A few curry leaves
2 slices of white bread, soaked in milk
Custard:
¾ cup of milk
3 eggs

Heat your oil in a pot, add onions and curry leaves and cook until golden brown.
Next add your mince and garlic and cook for about 10 minutes on medium heat.
Next add the rest of the ingredients and cook for 25 – 30 minutes, stirring and adding a little water when needed.
Add the bread and make sure to squeeze out any access milk. Mix through the mince mixture.
Next whisk with a fork your eggs and milk.
In a square tin or pyrex bowl, add your mince mixture.
Then pour over the custard and place bay leaves on top.
Bake on 190°C for 30 – 35 minutes.
Serve with veggies and rice.
Delicious.
Recipe and photo- FATIMA..LID

MEATBALLS WRAPPED IN BACON WITH A CREAM CHEESE FILLING
Here’s what you’ll need:
Makes 14 meatballs
½ kg minced meat (I used venison)
½ onion, grated
3 medium courgettes, grated
1 egg
2 cloves of garlic, finely chopped
1 bird’s eye chili, finely chopped
1 tsp peppadew spice
½ tsp salt
¼ block of cream cheese, cubed (14 small pieces)
250 g streaky bacon (I got 14 rashers in my packet)

Mix all the ingredients, except the bacon and cream cheese together.
Lay all the bacon rashers onto a board and start rolling your meatballs. They should be just bigger than bite-sized – just to cover the piece of cream cheese.
You can do it in this manner:
Roll meatball.
Insert cream cheese.
Roll again to ensure cheese is trapped inside.
Wrap it in the bacon, letting the ends overlap.
Place on a baking tray with the bacon-ends-side down.
Bake at 160°C for 40 minutes, to allow the meatball to cook properly without burning, almost slow-cooking it.
Then, crank the oven up to 180°C and bake for another 15 minutes, to get the bacon more crispy and give the whole meatball a lovely golden colour.
Recipe posted by Nadia Thölix
Photo: Ally Pepper De Villiers

JUDY SE MEATLOAF
1kg maalvleis
1½ koppies fyngedrukte bacon kips
2 eiers
¾ koppie karringmelk of melk
sout, peper en bietjie kruie na smaak
Meng alles liggies met ‘n vleisvurk.
Druk alles liggies bymekaar in die vorm van ‘n broodjie.
Moenie teveel hanteer nie. Voeg’n ½ koppie bruinsuiker in ‘n oondbak, bo-op dit ‘n koppie tamatiesous. Sit die vleisrol op dit en bedek met foelie. Bak vir 40 minute.
Maak oop, skep van die sous oor die rol en bak vir nog so 30 minute. Jy kan so ½ pakkie soppoeier aanmaak en by die sous te sit as jou sous te min lyk. Doen dit as jy die foelie afhaal en weer vir 30 min insit. –
My foto en resep het ek ‘n paar gekombineer so ek kan nie rerig se van wie die resep is –
Resep en foto: Judy Bester

CHEESY PORCINI MEATLOAF
Porcini mushrooms add such a beefy richness to any dish. This meat loaf includes a delicious surprise. Cubes of mozzarella cheese are blended into the meat mixture and shredded cheese is combined with bread crumbs and herbs to create a scrumptious topping.
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 carrots, chopped
2 celery sticks, chopped
1 onion, finely chopped
20 g dried porcini mushrooms, soaked in 1 cup hot water
2 cloves garlic, minced
2¼ cup fresh bread crumbs
1 tablespoons plus ¼ cup minced fresh parsley
180 g mozzarella shredded plus
180 g mozzarella cut into 1/2″ cubes
Salt and freshly ground pepper to taste
1 kg ground beef (85% lean)
2 large eggs, lightly beaten
½ teaspoon minced fresh thyme
Preheat oven to 180ºC.
Coat bottom of roasting pan with 1 tablespoon oil.
Chop carrots and celery in food processor.
In a saute pan over medium-high heat, add 2 tablespoon olive oil.
Add the carrots, celery and onion and saute until tender. Add the mushrooms and garlic and saute for 1 minute. Let cool.
In a bowl, combine 1½ cups of bread crumbs and the mushroom soaking liquid (be careful pouring in the liquid as there will be some sand at the bottom)
In another bowl, combine the remaining ¾ cup bread crumbs, 1 tablespoon parsley, 1 tablespoon olive oil, shredded cheese and salt and pepper.
In a large bowl, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, ¼ cup parsley, thyme and cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5 inch loaf. Cover the top and sides of the meat loaf with the cheese-bread mixture.
Bake about 1 hour and 15 minutes. Let rest for 5 minutes before slicing.
Serve with classic mashed potatoes.
~Adapted from Williams-Sonoma
Posted: Amanda Conradie

QUICK EASY AND YUMMY BOLOGNAISE
500 g minced meat
2 onions
1 tablespoon crushed/minced garlic
150 g tomato paste
2 beef stock cubes
1 tin chopped tomatoes
1 cup water
Cheese (Optional to top off with)In a pot brown onion, mince and garlic in a bit of oil until golden brown.
Add tomato paste, tin tomato, stock cubes (I break mine up and crumble it into the pot) and water and mix through well. Turn down heat and simmer for 15- 20 min stirring occasionally.
Serve with past and top off with a bit of cheese. Easy, quick and yummy 🙂

Recipe and photo: Lisinda Blaauw

FRIKKADELLE IN TAMATIE EN KRUIE SOUSIE

Frikkadelle:
500g Maalvleis
1klein Ui,gerasper
2 fyn gerasperde wortels
1 pakkie Knorr Meatball Kebab Dry Cook In Sauce
100ml koue water
Metode:
Meng al die bestanddele saam en vorm Frikkadelle en plaas in oondbak

Sous:
1 Ui
1Pakkie Royco Tomato and Herb Casserole Dry Cook in Sauce
350ml water
Metode:
Braai ui tot deurskynend,voeg pakkie sous en water by en laat deur kook…gooi oor frikkadelle en bak by 180°C tot gaar,ongeveer 30-40min lank…jy kan dit bedruip met die sous gedurende kook proses maar pasop vir te lank in die oond dan kan dit uitdroog. Baie lekker. Geniet dit.

Resep en foto: Noelene Saal

MAALVLEIS EN MIELIERYS FRIKKADELLE
650 gram maalvleis
160 ml vars broodkrummels
10 ml Worcestersous
300 gram gaar mielierys (500 ml)
160 gram Cheddarkaas, gerasper (400 ml)
olie vir braai.

Meng alle bestanddele behalwe kaas.
Vorm vleismengsel in 16 plat koekies.
Plaas op 8 van die koekies kaas en bedek met ander koekies.
Druk kante stewig vas om te verhinder dat kaas gedurende braaiproses uitloop.
Braai in vlak olie tot gaar.
Bron: CAROL VAN HEERDEN