GIDEON SE LAMSBLAD
As julle ooit kan, maak ‘n heel blad op die manier gaar, dit was uit die boeke uit djeeeeerlik
Sjoe!
Ek’t ‘n heel lamsblad in ‘n oondvaste skottel geplaas
Ek’t die volgende speserye ruim daaroor gestrooi
swartpeper
chillie flakes
knoffel vlokkies
Italian herbs
sage
oreganum
roosmaryn

Ek’t toe ‘n suurlemoen in kwarte gesny en op die hoeke van die bak geplaas.
Ek’t ‘n uie grof in blokke gesny en rondom die vleis gepak.
Ek’t twee Knorr ekstrak blokkies met ‘n halwe koppie water gemeng en in die bak gegiet rondom die vleis.
Ek’t die bak toegemaak met foelie en in die oond geplaas wat gestel was op 120°C en dit vir vier ure so gelos.
Ek’t dit toe uitgehaal en drie aartappels in stukke gesny en langs die vleis in die sous ingedruk asook drie wortels en terselfdertyd sout na smaak bygesit dit weer toegemaak met die foelie en weer in die oond en die hitte opgdraai na 140°C.
Dit het toe vir ‘n verdere uur gebak.

Ek’t dit toe uitgehaal en ‘n bietjie van die warm sous uit die bak uitgeskep, en twee teelepels mielieblom bygevoeg en gemeng en dit weer by die sous in die bak bygeroer.
En dit vir nog ‘n halfuur laat bak net die foelie afgehaal.
Ons kon nie die versoeking weerstaan om smash by te maak om saam met daai lekker sous te kan geniet nie. Ekt ‘n skep smash geskep en ‘n bakkie gevorm in die middel en dit gevul met daai lekker uierige vleis sous.
Vroulief het ook vir ons pampoen gekook en ook ‘n skeppie beet-atjar saam met daai lekker sawwe bladvleis.
Hmmmmmm ek weet nou hoe ‘n koning voel!
Foto en Resep: Gideon Louw

SAMANTHA’S STEWING MUTTON
3-4 large onions
6-8 large potatoes
1 tablespoon crushed garlic
2 tablespoon apricot jam
2 tablespoon lazenby worceschire sauce
5 tomatoes
1 tablespoon mother in laws curry powder
1 tablespoon oriental curry powder
1 tablespoon medium masala
strips of curry mix (can purchase at spar)
mixed herbs
frozen mixed veg
4 chicken stock cubes
1 teaspoon cayenne pepper

Cook meat until soft, drain water (keep aside) add onions, garlic, apricot jam and Lazemby, braise til onions turn brown, add curry mixture (all of them) turn down the heat and cook slowly, gradually adding water taken off the meat u kept aside. Peel tomatoes and cut up small, add to the pot. Cook for a further 20-30 minutes on low heat. Add 3 – 4 chicken stock cubes (I never use salt) add mixed vegetables, cut potatoes, mixed herbs and cayenne pepper cook on low for a further 30-45 minutes, serve with rice and sweet butternut, or pumpkin.
Recipe and photo: Samantha Lottering

THE BEST LAMB STEW
My husband said this was one of the most delicious lamb stews he has had
Cook Time: 2 hours 20 minutes
Serves 8
115 g bacon (4 strips, chopped into 1 cm strips)
1 kg boneless leg of lam or lam shoulder trimmed of excess fat, cut into 4 cm pieces
½ tablespoon sea salt for the lamb plus 1 tsp for stew
1 teaspoon black pepper for lamb plus ½ tsp for stew
¼ cup all-purpose flour or gluten free flour
1 large yellow onion, chopped
4 garlic cloves, crushed
1½ cups good red wine
500 g button mushrooms thickly sliced

4 cups low sodium beef stock
1 tablespoon tomato paste
2 bay leaves
½ teaspoon dried thyme
680 g potatoes halved or quartered into 3 cm pieces
4 medium carrots 280 g, peeled and cut into 1.5 cm thick pieces
¼ cup parsley finely chopped for garnish

In a 5 Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
While bacon cooks, season lamb pieces with ½ tablespoon salt and 1 teaspoon pepper. Sprinkle with ¼ cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 ½ cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 160˚C.

Return bacon and lamb to pot and add 4 cups broth, 1 Tablespoon tomato paste, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 160˚C for 1 hr and 45 min. When done, potatoes and lamb will be very tender.
For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.
NB: I used stewing lamb
I used brown mushrooms
I added leeks
I added crushed chilies for some heat
Recipe and photo: Angela Landsberg

GIDEON SE KERRIE AFVAL
Vanaaaaaaand gaan ek virre slag ‘n lekker kerrie afvalpotjie aanmekaar slat, eks al laaankal lus virre afvallietjie.
Ek’t dit nou klaar bespied van kop tot toon en mettie minora blyd begedam, dit is nou silwerskoon en lê en wag vir my. My oorle moeder het my mos darem mooi getryn hoe om dit skoon te maak.
En kyk as sy klaar ‘n afval skoongemaak het issit spierwit in silwerskoon.

My resep gaan so lyk ek gaan dalkies net die borrie vermeer.
Bedek die afval met skoon water
In my swart platboompot (ek’s tog te lief vir hom)
Laat kook dan vir omtrent twee ure, nie te vinnig nie anders kook al die lekker lymerigheid uit en dit maak mos daai lekker taaierigheid aan jou vingers as jy die beentjies af tghorro (dis soos ‘n Namakwalander sou sê vir skoon af eet dis seker maar ‘n Namma woord)

Voeg dan die uie en speserye by:
8 naeltjies
6 peperkorrels
¼ teelepel neut
1 teelepel koljander
Kook dan vir nog ‘n driekwart uur.
Voeg dan 6 medium groot aartappels by wat in kwarte gesny is en kook vir ‘n halfuur.
Meng dan 1 koppie asyn met:
1 eetlepel kerrie
1 eetlepel borrie
2 eetlepel suiker
2 eetlepel appelkooskonfytt
1 eetlepel crushed garlic
2 eetlepel bruinuie soppoeier
En voeg by.
Hou die watervlak dop en en kook vir nog ‘n driekwart uur, moenie laat dit te min sous hê nie,
want dit is mos wat die volgende dag as oorskiet so lekker op ‘n sny brood met jêm is.
Ek kannie wag vir vanaand solaat ek my tong kan laat lekker kry met hierrie djeeerlikhyt nie.
Hhmmmmm!
O ja moetie worrie nie ek’t klaar die minora blade uitgehaal so hy sallie in my pens beland nie
Foto en Resep deur Gideon Louw

MAKLIKE SKAAPRIB
1 x rib (vel/vet gesny en gaatjies agter tussen rib vliesse)
1 koppie Worcestersous
1 koppie suurlemoen sap
2 eetlepel heuning
1 teelepel gemengde kruie
1 eetlepel Six gun spice (of ander braaivleis speserye)
knoffel sout
swart pepper

Meng Worcestersous, suurlemoensap, heuning, kruie en speserye saam.
Strooi rib met knoffel sout en swart pepper.
Marineer nou rib in Worcestersous mengsel vir teminste 24uur.
Braai stadig oor medium kole. (ons doen dit sommer op die water braaier)
Resep geplaas deur Suenell Liebenberg
Foto: Suenell Liebenberg

CREAMY MEAT PIE
Photo and recipe by Curtis Dean Sagrys
FOOD LOVERS RECIPES
Have you ever wished you could do so more with a leg of anything (lamb, sheep or venison).
Now lets embrace the opportunity… for the pie on the photo I have used spring buck venison.
1  whole leg of meat of your choice
1 onion chopped
30 g curry powder/ 2 tablespoons
60 g beef powder stock/ or ¼ cup
30 g black pepper/ 2 tablespoons
15 g salt/1 tablespoon
60 g of your favorite spice(seasoning) or ¼ cup
20 ml oil
100 ml cream
500 ml water

Pastry:
400 g puff pastry
2 eggs
some cakeflour

In a steam pot cook the leg with water and stock for at least 3 hours on high temperature.
Remove from heat and with a fork see if it starts turning into shreds or separates, if not put back in heat.
When it starts shredding remove and separate the meat from the bone into another bowl.
Drain water left in different bowl and in that same pot throw in oil and let it heat then add onions and start frying. Add curry let it go for about 1 min, then add meat and fry for 5 min (remember to keep stirring it so that all the meat gets a chance to get the flavours of the onion and curry).
Turn down the heat and add the water let it simmer for about 5-10 min.
Add you favourite spice (seasoning), salt and black pepper and stir it continually for about 3-4 min.
Stir in the cream and let it simmer for 3 min then add to baking tray.
Preheat oven to 180°C or 365°F.

While that cools down make a clean surface to roll the pastry.
Spread some flour under, lay the pastry down and add some flour, then lightly flatten it just to make it cover your baking tray.
Then beat the eggs with a brush, coat the inside of your baking tray and fold over the pastry.
Egg wash with the rest of the egg making sure you cover all of it.
Bake for 20-25 min and enjoy!

STICKY OLD BROWN SHERRY BBQ RIBS
Ek het vanaand vir ons sticky old brown sherry lamb ribs gemaak. Die oorspronklike resep is sticky root beer bbq ribs. Ek kon nie root beer kry nie. Al die varkribbetjies was ook reeds gemarineer gewees. Toe maak ek maar ‘n plan B. Ek het dit saam met aartappel en patat chips bedien.

1.225 kg lamb ribs
For the Sauce:
1 tablespoon olive oil
1 tablespoon garlic
½ cup honey
1/3 cup brown sugar
375 ml Old Brown sherry
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon ground ginger
1 tablespoon apple cider vinegar

For the Dry Rub:
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cayenne
½ teaspoon ground ginger
½ teaspoon dry mustard

Preheat the oven to 160 ºC.
Mix the ingredients together for the dry rub then season the ribs on both sides, using all or most of the dry rub.
Place the ribs on a baking sheet lined with foil, then cover the sheet pan with foil on top.
Bake the ribs in the oven for 2 ½ to 3 hours until tender.
To make sauce, heat the oil in a saucepan over medium heat.
Add the garlic and cook for 30 seconds, being careful not to brown the garlic.
Add the old brown sherry and let cook down for 2 minutes.
Cook the sauce on low heat, simmering, for 30-40 minutes until thickened.
The sauce will also thicken more as it cools.
When the ribs are done in the oven, transfer them to a preheated grill for 5 minutes on each side.
Baste the ribs with the sauce on one side, close the lid and cook for 5 minutes
Turn the ribs over, baste the sauce on the other side, close the lid and cook for another 5 minutes.
Remove the ribs from the grill, cut into sections and serve with extra sauce.
Photo : Elna Erasmus

LAM EN BEES OONDGEBAKTE BRUIN KOS
2 kg lam en beesvleis van jou keuse
2 gekapte uie
4 knoffel huisies, fyngekap
2 takkies roosmaryn
speserye, sout en peper
1 kg potjie aartappels
3 naeltjies (opsioneel)

Braai uie baie bruin in ‘n bietjie olie en voeg knoffel by.
Voeg die vleis by en braai tot lekker bruin aan albei kante.
Voeg speserye, sout en peper, naeltjies en roosmaryn takkies by.
Roer deur.
Voeg die aartappeltjies by en ‘n koppie water.
Bak kos in voorverhitte oond by 180 ºC bedek vir 1 ½ uur.
Dan oop vir 20 minute.
Swartplat pot werk die beste.
Bygeregte: rys, groenboontjies, lemoenwortels.
Foto en resep: ‎Ronell Muller Boshoff‎

LAMSPOTJIEKOS
1 kg lampotjie vleis
4 medium aartappels, in blokkies gesny
2 kp gemengde groente, jou keuse
2 uie, fyngekap
3 knoffelhuisies, fyngekap
3 naeltjies, sout en peper, vleis speserye
bietjie suurlemoensap

Braai ui tot lekker bruin en voeg knoffel by, braai nog bietjie.
Voeg vleis by en braai baie bruin aan albei kante met speserye oor.
Voeg nou louwarmwater by tot vleis net bedek is, asook naeltjies en suurlemoensap, so twee eetlepels. Kook vleis tot sag, voeg dan aartappels en gemengde groente by ( ek het gevriesde groente gebruik).
Moenie onnodig water byvoeg nie, die groente maak ook water. Hou maar dop. Kook tot alles sag en gaar is.
Bedien met rys.
Resep en Foto: Ronell Muller Boshoff

LAMSRIBBETJIE IN DIE OOND
60 ml balsamiese asyn
60 ml heuning
60 ml chutny
60 ml olyfolie
60 ml suurlemoensap
60 ml woestersous
1 eetl crushed garlic
1 teel chillie flakes
1 eetl aromat
1 teel gerookte paprika
1 teel witpeper
1 medium ui, in skywe gesny

Meng alles saam.
Plaas twee kleinerige lamsribbetjies in ‘n oondpan en giet die sous en die uie daaroor.
Bedek met foelie en bak in die oond vir 2 ure op 160 grade.
Na twee ure haal die foelie af en sit die skorsies by met die oopkant ondertoe op die vleis en bedek weer met die foelie.
Bak dan vir nog ‘n half uur en haal die foelie af en bak vir nog ‘n halfuur.
Die vleis was murgsag.
Ons het dit saam met rys geniet en dit was heerlik.
Foto: Gideon Louw