Category Archives: Souse / Sauces

‘Giftige’ SOET RISSIE BLATJANG
Not fot the ‘fainthearted’😂
300 g rissies (chillies)
3 uie
1 blikkie ‘chopped’ tamaties
5 heel tamaties
500 g dadels
3 koppies asyn
200 g vars gemmer en knoffel (koop dit in potjies)
5 koppies suiker
600 g fyn appelkooskonfyt
100 ml balsamiese asyn
10 ml sout
Continue reading→

WALTER SE HEERLIKE KAASSOUS
2 eetlepels botter/margarien
¾ eetlepel meel
1 koppie gerasperde kaas
± 200 ml melk

Smelt botter op lae hitte. Voeg by meel, dit sal amper bal vorm, gooi dan melk in en klits tot gladde tekstuur. Indien te dik gooi nog melk by. Wanneer die verlangde tekstuur verkry is, gooi kaas by om te smelt en bedien dan saam pannekoek gevul met maalvleis of hoender of lekker vars groente – geniet! Continue reading→

BALSAMIC BBQ SAUCE
250 ml balsamic vinegar
15 ml olive oil
1 medium onion chopped
1 large or 2 medium cloves of garlic grated (or 10 ml minced garlic)
large pinch of dried chilli flakes
125 ml tomato sauce
75 ml honey or syrup
30 ml demerara sugar (or dark brown sugar)
30 ml grainy mustard
30 ml molasses
30 ml Worcestershire sauce
2,5 ml ground white pepper
Salt to taste Continue reading→

CAROL SE STASIE PASTEI SOUS
Half koppie asyn (bruin)
2 koppies koue water
½ koppie melk
1 Pakkie bruin uie soppoeier
30 ml worcestersous
10 ml bisto
10 ml bruinsuiker

Meng als saam en kook goed deur. Dis heerlik.
Resep: Carol Claassen

TOMATO CHILI RELISH
4 onions, chopped
3 big tomatoes, chopped
8 pieces sundried tomatoes
30 ml olive oil for frying
125 ml brown sugar
10 ml Jalapeno chutney
15 ml sweet chilli sauce
5 ml tomato paste
20 ml chilli and garlic spice
coarse salt and pepper
Continue reading→

TUISGEMAAKTE TAMATIE EN UIE SOUS
Pap, boerewors frikkies en tuisgemaakte sous.
Druk die vleis uit jou gunsteling boerewors en rol in klein balletjies.
Meng 1 koppie mieliemeel met 4 eetlepels (of na smaak want dis warm!) Robertson’s Masterblends se pittige Shisanyama speserye. Rol die vleisbolletjies in die meel.
Braai in vlak olie tot mooi bruin en bedien met die pap en sous of met pasta.

Tamatie en uie sous:
6 ryp tamaties, skille in kookwater verwyder
2 gekapte uie
1/2 seldery stingel, opgekerf
1 wortel, grof gerasper
4 eetlepels tamatie puree
2 knoffel toontjies, gerasper
Continue reading→

SURINA’S CARAMEL SAUCE FOR BUTTERNUT
The sauce for my butternut dish
1 ½ cup sugar
1 ½ cup water
1 ½ cup milk
1 teaspoon caramel essence
1 tablespoon butter
Maizena to thicken

Heat  sugar, milk and water in pot, add maizena mixed with a little water to thicken.
Add  the caramel essence and  butter,  cook until as thick as you want, pour over pumpkin dish or pumpkin fritters.
Recipe: Surine Joubert

EASY PORTUGUESE PERI PERI SAUCE
½ cup white vinegar
½ cup fresh lemon juice
½ cup olive oil
30 ml peri-peri powder
30 ml salt
30 ml paprika
30 ml freshly chopped garlic
10 fresh chilies, finely chopped

Combine all the ingredients in a mason jar. Put the lid on and shake well. The mixture becomes stronger as time passes.
Photo: Andy Galloway