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LOLLA SE HEEL SKAAPBLAD


LOLLA SE HEEL SKAAPBLAD
Skaapblad groente en aartapels vir aandete.
1 skaapblad
sout, peper en steak and chop speserye
roosmaryn
geskilde aartappels

Kook die skaapblad in water met sout en wit peper vir 30 min.
Haal uit en smeer met olyf olie,  stooi dan weer sout en peper oor met steak and chops spice van Robertsons.
Sit ‘n takkie roosmaryn op.
Sit die blad in jou bakpan, maak toe met foelie en bak vir ‘n uur.
Terwyl die blad bak, sit geskilde aartapels in die water waarin jy die blad gekook het.
Kook die aartappels tot semi gaar.
Haal blad na uur uit die oond en pak die aartapels om die vleis in die bak. Bedek met foelie.
Bak vir 30 min bedek. Haal na 30 min die foelie af en bak vir so 30 min weer sonder foelie.
Haal blad uit sodra dit gaar en sag is en bak die aartapels nog ‘n rukkie, drizzle weer bietjie olyf olie oor. Haal die aartappes uit wanneer jy sien hulle is reg.
Sny die vleis soos verkies en bedien saam met die aartappels en groente van jou keuse.

Resep en foto:  Lorraine Lolla Mouton




SPICY LAMB STEW


SPICY LAMB STEW
2 kg lamb
2 stars
2 cinnamon sticks
2 bay leaves
4 curry leaves
1 onion
2 tablespoons bombay masala
2 tablespoons paprika
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon jeera powder
1 teaspoon dhania powder
1 ½ teaspoon course salt
2 teaspoon tomato paste
ginger and garlic
potatoes
Gadra

In a large pot, heat oil on medium heat, add star, bay leaves, curry leaves and cinnamon. Then add onions, cooking on low. Add all remaining dry spices cooking on low stirring occasionally so as to not let the spices burn. Add gadra and cook for about 10 minutes, then add meat sear meat for about 5-10 minutes and cook on low for about 45 minutes adding little water. Add potatoes after 45 minutes and cover with water and leave to cook until potatoes are soft, and tomato paste and cook for further 10 minutes before removing from the stove.
Garnish with fresh dhania.
Recipe posted by Amina Wackie Shaikh




DURBAN MUTTON CURRY


DURBAN MUTTON CURRY
500 g mutton (bite size pieces)
100 ml oil
1 bay leaf
3 small cinnamon sticks
1 tsp fennel seeds
1 large onion chopped
1 sprig curry leave
2 tsp ginger & garlic paste
2 tsp salt
¼ tsp turmeric
4 tbl masala
6 even sized potatoes
3 sprigs fresh coriander (chopped dhania)
1 medium tomato

Use water if desired.
Heat oil and then add onion, turmeric & spices to fry for a few seconds. (allow onion to soften)
Add masala, ginger and garlic allow to cook for a few seconds. (do not burn masala)
Add tomato. When almost cooked, stir in meat and allow to sauté.
Turn down heat and cover saucepan.
Cook until meat begins to fry up.
Add the curry leaves and salt.
Add the water (if necessary) and potatoes.
Bring to a boil, then turn down to moderate heat.
Cook until meat is tender and potatoes are soft.
Simmer until ready to serve.
Garnish with dhania.
Recipe posted by Amina Wackie Shaikh




FAYE’S MUTTON CURRY


FAYE’S MUTTON CURRY
1 kg mutton (cubed)
1 large onion (sliced)
2 med. ripe tomatoes
3 green chillies
Curry leaves
3 tblsp ginger and garlic
1 tsp whole jeera
2 cloves, cinnamon sticks, aniseeds, elachie
3 tblsp kashmiri curry powder
2 tblsp chilli powder
1 tsp turmeric
1 tsp dhania powder
salt
oil
3 potatoes
1 cup peas

Heat oil in a large pot.
Fry whole spices for a few seconds.
Add onions and brown.
Add meat, ginger and garlic and salt.
Braise for at least 15 mins.
Add spices and cook for 5 mins.
Add tomatoes, chillies and curry leaves.
Once the tomatoes have cooked add the potatoes.
Cook on medium heat and add a little water only if necessary.
I add my peas after I turn off the heat. The steam cooks it sufficiently and it retains its shape and colour.
Note:
Cook on moderate heat and there will be no need for water.
Recipe posted by Amina Wackie Shaikh




CHEVON CASSEROLE WITH PARMESAN DUMPLINGS


CHEVON CASSEROLE WITH PARMESAN DUMPLINGS
Die casserole kan met bees of skaapvleis ook gemaak word. Dit is regtig die beste op ‘n koue aand en die Parmesan dumplings gee daardie ekstra geur aan die dis. Ek sal dit verseker weer maak , dit was HEERLIK!
½ cup plain flour
salt and pepper
1 kg goat meat cut into chunks (Shanks and ribs)
1/3 cup vegetable oil
2 onions, sliced
4 carrots, peeled, chopped
100 gram green beans, sliced
2 cloves garlic, crushed
1 knob of ginger, crushed
2 tbs tomato paste
400 g canned diced tomato
2 cups beef stock
5 ml thyme
3 bay leaves

Dumplings:
2 cups self-raising flour
50 g cold butter, grated
½ cup Parmesan cheese, grated
a pinch of salt
¾ cup milk

In a bowl, mix the flour, salt and pepper. Toss the goat in the flour to coat.
Heat the oil in a pan and seal the goat in small batches, then set aside.
Preheat the oven to 150°C.
Add the onion to the same pan with the carrots, green beans, garlic, ginger and tomato paste. Cook for 5-6 minutes.
Pour the beef stock and tinned tomatoes into the pan and de-glaze, making sure you lift all the flavored bits off the bottom of the pan.
Return the goat to the pan, stir in the thyme and bay leaves. Return the pan to the boil and pour the contents into a lidded casserole dish.
Place the casserole in the oven and cook for 2 and a half hours or until meat is tender, keep an eye on the liquid and add some water if necessary.
To make the dumplings, place the flour in a bowl and rub the butter into the flour lightly. Stir in the parmesan cheese and mix in the milk to form a dough. Do not overwork the dough.
Roll the dough into 2 cm balls and place on a plate covered with cling wrap until the casserole is removed from the oven.
Place the dumplings on top of the casserole and return to the oven uncovered. Bake for 20 minutes at 180 ºC.
Photo and Recipe: Elize de Kock




SKAAPNEK EN LENSIEBREDIE


SKAAPNEK EN LENSIEBREDIE
4 skywe skaapnek
olie vir vlakbraai
2 lam/bees stock pots/cubes
50 ml Worcestershire sous
5 ml droë tiemie
100 ml rooiwyn
1 liter water
500 ml droë lensies
1 ui, gekap
2 wortels, gekap
2 stingels seldery, gekap
sout en peper

Braai skaapnek in olie tot bruin. Voeg aftreksel, Worcestershire sous, tiemie, wyn en water by en kook tot nek sag is.
Braai ui apart en voeg by. Voeg res van bestanddele by en prut tot sag en meeste vloeistof weggekook is. Bedien met vars pietersielie en knoffelbrood.
Resep geplaas deur Ilze Garbers Jacobs
Foto: Ilze Garbers Jacobs




BRAAI RIB MET GROENTE

BRAAI RIB MET GROENTE
GEWONE SOUTWORTELS
1 pakkie wortels
2 aartappels
½ ui
Kook gaar, meng 1 eetlepel botter in en gooi sout en peper na smaak in. Kan stukkend druk of heel hou.

SPINASIE
1 pak spinasie
2 aartappels
½ ui

Kook gaar, sit eetlepel botter in en sout en peper na smaak. Maak mengsel van sweet chillie sous en tartar sous. So 50 ml elk, en meng by spinasie. Hierdie is regtig lekker.

AARTAPPELS
1 pakkie veggie bake cream cheese gemeng  met 400 ml melk en 1 teelepel knoffel
genoeg aartappels
gerasperde kaas

Kook aartappels sag en sny op, pak in oondbak.  Gooi mengsel oor. Rasper genoeg kaas oor en bak in oond vir 10 min. Dtrooi pietersielie oor voor bediening.

LAMSRIB
Marineer ribs in die volgende vir ten minste 6 ure.
150 ml Worcestershire sous
50 ml olyf olie
1 pakkie spear rib marinade
100 ml water

Meng goed en gooi oor ribs. Laat staan vir 6 ure en meer. Braai oor die kole.
Resep en foto: Flipkotie Olivier




DANIELLA’S LAMB CURRY


DANIELLA’S LAMB CURRY
Defrosted lamb pieces (I used 3 packs)
2 Tbsp cumin powder
2 tbsp mild curry powder
2 tbsp coriander powder
½ tbsp chilli powder
2 tbsp salt
2 tbsp turmeric powder
± 4 tbsp olive oil
1 lemon’s juice
2 ½ big onions, finely chopped
4 garlic knobs, chopped
ginger, chopped (own preference on amount)
125 ml fresh cream
100 ml coconut cream
2 potatoes, cubed
3 tomatoes, finely chopped
Woolworth’s tomato paste

Marinate your lamb with all the spices mentioned above, mix well. Add your garlic and ginger and mix again, finally add your olive oil and salt to taste. Cover and refrigerate for minimum of 1 hour. Add olive oil to your pot, brown your lamb pieces and squeeze lemon juice over, add onions and a small amount of water if it’s too dry. Cook till onions are almost cooked away, add your tomato paste and your tomatoes. Cover and cook till tomatoes are cooked away, add your potatoes, cook for 15 min on high heat then proceed to add your coconut cream and regular cream. Cook for 15 min, then you add salt to taste (other seasonings can be added too) add a bit of water to bring everything together and and simmer for about 10 min more, making sure your potatoes are soft. Serve with basmati rice 😊 ENJOY!
Recipe posted by Daniella Steyn
Photo: Daniella Steyn




HEERLIKE SAPPIGE BOKBLAD IN DIE OOND


HEERLIKE SAPPIGE BOKBLAD IN DIE OOND
Smeer 1 heel boerbokblad saam met die voorbeen met ‘n bietjie olyfolie en plaas in ‘n oodbak saam met ‘n paar tiemie takkies.
1 of 2 roosmaryn takkies
1 opgesnyde wortel
1 medium gekerfde ui
2 gekerfde seldery stokkies
1 eetlepel bruin asyn
sout en peper na smaak

Sprinkel 1 eetlepel suiker oor die vleis en bedek met foelie.
Bak op 140ºC vir omtrent vir vier ure.
Resep geplaas deur Gideon Louw
Foto Gideon Louw




SKAAPKERRIE POT MET KLUITJIES


SKAAPKERRIE POT MET KLUITJIES
4 heel skenkels, of gesny soos jy verkies
4 aartappels, geskil en in kwarte
1 wortel, in ringe
2 eetlepels kerrie poeier
4 kardamom sade
2 stukke kaneel bas
2 lourier blare
1 ster anys
1 blik heel tamaties
1.5 liter skaap aftreksel
30 ml olie
handvol sprietuie
1 koppie koekmeel
1 teelepel bakpoeier
sout na smaak
genoeg water om dik slap deeg te maak

Braai skenkels in olie tot bruin.
Maak tamatie in bak fyn, gooi gekapte sprietuie by. Gooi by skenkels as dit mooi bruin is met helfte van aftreksel ook.
Krap van jou kole weg as dit te warm is. Jou pot moet net prut vir 2 ure of tot skenkels sag is. Bly opvul met aftreksel dat hy nie droog raak nie.
Voeg res van speserye by en prut vir halfuur.
Nou tyd vir wortel en aartappels, prut tot aartappel sag is. Skep nou lepels vol deeg op en kook so 10 tot 15 minute tot jou deeg gerys en gaar is.
Resep geplaas deur Hendrik Markgraaff
Foto: Hendrik Markgraaff