SKAAPSTERTJIES MET WITWYN
Hierdie groot bederf is vinger-aflek-lekker.
30 skaapstertjies
3 heel naeltjies
sout, peper en koljander na smaak
250 ml tamatiesous
100 ml chutney
100 ml worcestersous
250 ml witwyn Continue reading
Category Archives: Skaap / Mutton-Lam / Lamb
JAMAICAN LAMB CURRY
JAMAICAN LAMB CURRY
Serves 6
800g diced leg of lamb, mutton or goat
2 heaped tablespoons Caribbean Curry Powder
1 large onion, chopped
2” piece of root ginger, grated
2 cloves of garlic, crushed
1 scotch bonnet pepper, seeded and chopped
Small (approx 2”) piece of cinnamon stick
Salt and black pepper
Oil for marinating and browning
Approx ½ pint of hot water Continue reading
SOSATIES VAN ONTBEENDE SKAAPBOUD
SOSATIES VAN ONTBEENDE SKAAPBOUD
Het besluit om vir my Pa se verjaarsdag iets te probeer met ‘n skaapboud.
Het die skaapboud ontbeen en in blokkies gesny.
Ek het so ¼ koppie sweetchillie sous
¼ koppie gewone blatjang
so ½ koppie Griekse slaaisous
1 koppie kookolie
so 2 eetlepels sojasous Continue reading
STADIG GEKOOKTE SKAAPSKENKELS
STADIG GEKOOKTE SKAAPSKENKELS
1,2kg skaapskenkels (ek het myne gemeng helfte blesbok/lam )
1t sout
1/2 T peper
2 uie (ekt 1 ui gebruik)
2,5ml gekapte knoffel
2,5ml gedroogte tiemie
2k beesvleisaftreksel
4 E sojasous
4 E port (ek het Old Brown Sherry gebruik)
2 E koekmeel Continue reading
MARIAN SE HEERLIKE SKAAP SKENKELS
MARIAN SE HEERLIKE SKAAP SKENKELS
Het vanaand my mense met Lamb Shank en mash bederf
6 Lamb Shanks
Koppie Rooiwyn
Bottel marineer sous
1 Uie
1 eetlepel Knoffel
1 pakkieMushrooms
2 Wortels
Meat tenderiser
BBQ spice
Roosmaryn Ina Paarmen
Sout Continue reading
GAIL’S LAMB KNUCKLE POTJIE
GAIL’S LAMB KNUCKLE POTJIE
1 kg lamb knuckles, washed and trimmed, dust in seasoned flour
2 large onions, sliced
4 sticks celery, chopped
3 large potatoes, cut into cubes
4 carrots, chopped into chunks
1 punnet mushrooms, sliced
1 punnet green beans, trimmed
1 small tin tomato paste
1 punnet baby marrows
mange tout
mini corn Continue reading
GEVULDE SKAAPHART
GEVULDE SKAAPHART
Nou ja ek wou dit toets en so het dit gekom. Julle kan natuurlik die vulsul vir enige iets anders gebruik.
1 grroot ui fyn gensy in blokkies so 3×3 mm
Ek het een pakkie baby Spinasie gekoop en die blare in kwarte gseny.
Een ring Feta kaas in blokkies gesny so omtrent 1 cm
50 gram cheddar kaas in blokkies gensy so 4×4 mm
6 stringe streaky Bacon op gesny. Continue reading
CECIL SE SKAAP RIBBETJIES
CECIL SE SKAAP RIBBETJIES
2 kg skaap rib
suurlemoen
rooiwyn
1 knoffelhuisie, uitgedruk.
Bak in die oond teen 150 grade, 30 min.
Basting sous:
50 ml sweet chilly sous
perske konfyt
100 ml suurlemoen sap
Continue reading
VARIOUS SAUCES FOR LEG OF LAMB
VARIOUS SAUCES FOR LEG OF LAMB
RED WINE SAUCE
1 750-ml Cabernet Sauvignon or other dry red wine
3 cups unsalted beef stock or canned unsalted broth
1 14 1/2-ounce can low-salt chicken broth
3 large shallots, finely chopped Continue reading
CHRISTMAS LAMB
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Posted in Kersfees Resepte/ Christmas Recipes, Skaap / Mutton-Lam / Lamb
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Posted in Kersfees Resepte/ Christmas Recipes, Skaap / Mutton-Lam / Lamb
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CHRISTMAS LAMB
As for your lamb. Season tour lamb with salt and pepper.
Add some garlic cloves to your roasting pan (I use a whole head of garlic because in my opinion lamb loves garlic).
I hardly ever have fresh herbs on hand so I use dried rosemary and thyme in the bottom of the pan with 2 cups of good chicken stock.
Ànd slices of 1 lemon. Brown your roast on top of your stove to give it a beautiful color (just nice for presentation plus it adds a little more flavour).
Preheat your oven on the highest setting while you do this.
Place the browned lamb into your pan with the stock.
Cover with a lid or foil.
Turn your heat down to 160 ºC and cook for 30 minutes.
Turn your heat to 100 ºC and let your lamb cook for five to eight hours.
If you like it cooked welldone then the internal temp should be 77 degrees.
Recipe – Lacy Grey