LOW-CAL SOSATIE LAMB CHOPS AND CARROT SALAD FOR TWO
Sosatie Marinade:
5ml Mild Curry Powder
10ml Turmeric
50ml Peach Chutney (Lite )
15ml Honey or Artificial Sweetener
150ml Vinegar
150ml Boiling Water
5ml Himalayan Salt
10ml Garlic & Herb Continue reading
POTJIE LEKKERTE – LAMSBOUD GESTOP MET SPEK
1,5 kg supergraad lamsboud
250 g swoerdlose streepspek of rugspek
4 – 5 huisies knoffel, fyngemaak
15 ml Ina Paarman gegeurde sout
vars gemaalde swart peper
4 ml speserye vir Tjops & Biefstuk
Sous:
15 ml Mielieblom (Maizena)
2 ml souspoeier (Bisto)
15 ml droë Sherry
30 ml room
tinfoelie Continue reading
PERSKE SKAAPSTERTJIES
Het toe maar besluit om my eie konkoksie aanmekaar te slaan (ek is hoeka mos ook ‘n Ouma)
1kg Skaap Stertjies mooi skoongemaak deur ons Slagter
10ml Botter
10ml Olyf Olie
1 Gekapte Ui
2 Heel naeltjies (Cloves)
7ml Knoffel Sout (Garlic Salt)
3ml Tiemie (Thyme) Continue reading
RACK OF LAMB WITH VEGGIES AND BOBOTIE QUICHE
Bobotie Quiche:
1 roll puff pastry
1 Slice white bread
250 ml milk
15 ml oil
1 onion (finely chopped)
500 g beef or lamb mince
1 sachet KNORR Dry Curry Cook in Sauce
25 ml sugar
25 ml white vinegar
30 ml Mrs. Balls chutney
125 ml seedless raisins
125 ml water
2 eggs Continue reading
FRENCH CUT RACK OF LAMB WITH ROASTED VEGETABLES
INGREDIENTS
6 bone rack of lamb
Salt
Olive oil
METHOD
Clean each bone of the rack of lamb
Heat olive oil in a pan and add a dash of salt
Flash fry till medium rare Continue reading
MEKSIKAANSE LAMSVLEIS
IN JOU ELKTRIESE BRAAIPAN OF OP DIE STOOF IN ‘N PAN MET ‘N DEKSEL
1 kg lamtjops
1 blik (410 g) tamatiepuree
50 ml gekapte uie
37.5 ml worcestersous
5 ml rissiepeper
2.5 ml gemaalde naeltjies
12,5 ml meelblom
1 beefaftrekselblokkie aangemaak met 100ml warm water
50 ml asyn
Continue reading
NICKY SE LEKKER SKAAPTJOPS
Meng die volgende:
1 lemoen se sap
2 eetlepls heuning
1 teelepel suurlemoensap
2 teelepels tamatiesous
bietjie aromat en peper
Klits goed en gooi oor tjoppies en bak in die oond ek doen dit juis vanaand
my eie konkoksie
Bron en Foto: Nicky Sansom
LAMB CUTLETS WITH MINT CHILI AND GOLDEN POTATOES
If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinading time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather than by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness.
500 g baby new potatoes, washed and halved but not peeled
3 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried mint
½ tsp celery salt
8 lamb cutlets, preferably organic, trimmed of fat
100 g rocket
1 tsp sea salt flakes or ½ tsp pouring salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint Continue reading
ARMEENSE SKAAPVLEIS
Die kleinste stukkie skaapboud vir my en manlief vandag. Die resep is ligweg geskoei op Rick Stein se resep vir Armeense skaapvleis. Kyk die vadoek wat onder die ou Hart dutch oven is … RSA … my ma het dit many moons ago by die hospitaal se stoor gekoop!
MENG SAAM
Genoeg sout en peper vir die Skaapvleis wat jy het
Blare van so twee takkies mint fyn gekap
‘n paar takkies tiemie (blare alleen)
¼ koppie olyfolie
1 teelepel sumac – ek het myne by Fruit and Veg gekoop
1 teelepel bruin suiker
½ – ¾ koppie volroom griekse yoghurt
‘n paar skraapsels neutmuskaat Continue reading
LEKKER SKAAPSTERTJIES
1 kg skaapstertjies
50 ml olyfolie
sout en varsgemaalde swartpeper na smaak
5 ml koljander, gemaal
1 takkie vars tiemie
2 suurlemoene Continue reading
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