SWEET AND SOUR PORK WITH VEGGIES
Recipe and Photo: Elize de Kock
FOOD LOVERS RECIPES
Once you’ve made this version, I promise you’ll never go back to a mediocre Chinese restaurant for sweet and sour pork again. Sweet and sour pork is a classic Cantonese dish. Its fame is such that the Chinese call it gu lao rou, meaning pork with a long history.
250 gr fresh pineapple (about ¼ small)
1 small onion
1 carrot
few green beans
½ green pepper
few broccoli florets
1 spring onion
2 to 3 long red chillies, seeded
2 garlic cloves
vegetable oil, for deep-frying
Maizena (½ cup), plus 1 tsp extra
steamed or fried rice, to serve

Marinated pork:
1 scant teaspoon five-spice powder
2 teaspoon light soy sauce
2 teaspoon Vodka
1 teaspoon ginger juice (squeezed from 2 tbsp finely grated ginger)
1 egg, beaten
500 g pork neck (pork neck is best because it has a good distribution of lean meat and fat)

Sweet and sour sauce:
185 ml chicken stock (¾ cup)
125 ml tomato ketchup (½ cup)
1 tablespoon caster sugar, or to taste
1 tablespoon honey
1 tablespoon fish sauce
1 tablespoon black bean sauce
1 tablespoon brown malt vinegar
2 teaspoon light soy
½ teaspoon dark soy sauce
½ teaspoon sesame oil

For marinated pork, combine five-spice, light soy, vodka, ginger juice, egg and a pinch of salt in a bowl.
Cut pork into 3 cm pieces, add to marinade and mix well. Cover with plastic wrap and refrigerate to marinate (15 minutes or overnight; if marinating overnight, mix in egg just before cooking).
For sweet and sour sauce, mix ingredients in a bowl, and season to taste with sugar and vinegar.
Cut pineapple into bite-sized pieces, cut onion and, thinly slice capsicums, carrot and green beans, prepare broccoli florets, cut spring onion into batons, thinly slice chillies, finely chop garlic and set aside separately on a tray.
Heat oil in a wok to 185ºC. Place maizena in a bowl, add pork cubes and toss to coat, then deep-fry in batches until browned and crisp (2-3 minutes; be careful, hot oil will spit). Remove pork with a slotted spoon and drain on paper towels. Repeat if desired for a crisper texture. Reserve oil in a heatproof container.
Wipe wok with paper towels, then heat 1 tbsp frying oil. When hot, add onion, chilli and garlic, and stir-fry until onion starts to colour (30 seconds).
Add capsicum and pineapple, carrot and green beans, and stir-fry until well combined.
Add sweet and sour sauce, bring to the boil, then add spring onion and broccoli and stir-fry until warmed through.
Meanwhile, combine extra maizena with 1 tbsp cold water and stir into boiling sauce to thicken.
Season to taste.
Return pork to wok to warm through (1-2 minutes), then serve with rice.
Sprinkle toasted sesame seeds over.

PIETERSIELIE PESTO
bossie pietersielie
ongeveer ¼ koppie olyfolie
sout en peper
10 gemengde neute
5 songedroogde tamaties
pakkie saadjies (mens kry sulke peusel sakkies te koop)

Sit al die bestanddele behalwe olie in ‘n voedsel verwerker en maak fyn. Gooi dan die olie bietjie vir bietjie by tot dit vir jou reg lyk. Ek hou van myne loperig.
Sit in potjie en bêre in yskas.
Lekker op vis ook.
Resep en foto: Marian van Deventer

KETO MAYONNAISE
1 egg yolk
1 tablespoon dijon mustard
240 ml avocado oil or light olive oil
2 teaspoons white wine vinegar or lemon juice

Bring the egg and mustard to room temperature in advance.
Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream.
The mayonnaise should begin to thicken.
Continue to mix until all the oil has been added and the mayonnaise has set.
Add vinegar or lemon juice.
Mix some more and season with salt and pepper.
Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
Let the mayonnaise rest in the fridge before serving, this allows the flavor to develop and gives the mayonnaise time to thicken.
Resep: Hailey Bunge

ONGEKOOKTE RISSIE SOUS
My chillie resep. Lekker en kook dit glad nie.
20 rooi rissies
4 uie
8 knoffelhuisies
1 groot blik appelkooskonfyt
¾ koppie Worcestersous
2 eetlepels asyn
1 eetlepel sout

Maal rissies, uie en knoffelhuisies fyn. Voeg res van bestanddele by. Meng goed en gooi in flesse. Verseël.
Resep: Stephanie Kriel

PORTUGUESE ESPETADA – BEEF SKEWERS
400 grams beef tenderloin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 whole onion, finely diced peel onion first
1 handful fresh parsley
4 cloves garlic cloves
1 teaspoon salt
1 teaspoon fresh ground black pepper
8 leaves fresh bay leaves

Cut meat into 2 inch cubes.
Combine oil, vinegar, parsley, garlic, salt, pepper and bay leaves.
Add the beef and toss thoroughly to coat. Marinate in the fridge for 4 to 6 hours.
Remove the beef and bay leaves from marinade and thread onto skewers.
Grill on a high heat for 2 to 3 minutes.
Baste the Espetada’s with any remaining marinade during cooking.

Portuguese Chimichurri Sauce Molho Cru:
1 whole onion small, finely diced
3 whole garlic cloves, finely diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch salt
1 pinch pepper
0.5 pinch paprika
1 whole red chilli, fresh deseeded and finely chopped
0.5 bunch fresh parsley, finely diced

Mix all ingredients together, add salt and pepper to taste.
Store in refrigerator for 2 hours or overnight for the flavours to absorb.
Serve with Espetadas.
Recipe posted by: Amanda Conradie
Photo:  Louise Robinson  – onderste foto:  Chillies gekap en garlic en toe net olyf olie oor gegooi. Dis so ‘n ekstra vir die pizza.

BORRIE KAASSOUS
2 eetlepels koekmeel
1 mespunt borrie
sout en peper na smaak
halwe teelepel fyn knoffel
2 eetlepels botter
ongeveer 300 ml melk
gerasperde kaas na smaak

Smelt die botter in ‘n kastrol en braai die knoffel daarin. Giet die melk daarby en bring tot kookpunt. Meng die borrie en sout en peper goed deur die meel en voeg by die melk. Klop deeglik tot mooi glad en gaar. Meng die kaas by en skep oor gaar groente.
Resep geplaas deur Susan Forbes Pieters
Foto: Susan Forbes Pieters

VINNIGSTE MAYONNAISE
1 eier
2 eetlepels (30 ml) asyn, of na smaak
1 eetlepel (15 ml) mosterd, aangemaak
sout en peper na smaak
1 teelepel (5 ml) droë dille, of vars as jy het
± 250 ml Canola/sonneblomolie

Gooi al die bestanddele in ‘n regop maatbeker, en voeg olie by tot by die 300 ml merk. Gebruik jou “stick blender” en meng vir 5-10 sekondes.
Pas geurmiddels aan en geniet!
Resep en foto: Ilze Garbers Jacobs
Nota: Gewone mayonnaise resepte (vir klitser of voedselverwerker) moet jy die straaltjie olie geleidelik byvoeg terwyl jy klits, anders skei dit. Hierdie resep MOET jy met ‘n stick blender maak, anders werk dit nie.

Homemade Mayonnaise
1 egg
2 tablespoons vinegar
1 tablespoon mustard (homemade)
salt and pepper to taste
1 teaspoon dry or fresh dill
About 1 cup (250 ml) Canola/Sunflower oil

Mix all the ingredients except the oil in a measuring cup, add the oil  up to the 300 ml mark. Use stick blender and mix for 5-10 seconds.
Adjust the flavourings to taste and enjoy. Can store in fridge for about 2 weeks.
Recipe translated by Michelle Swart

GINA SE MA SE MAYONNAISE
1 eier
1 eetlepels asyn
½ teelepel sout
1 teelepel mosterd poeier
1 eetlepel suurlemoensap
1 koppie olie

Meng eier (wit en geel) vir 20 sekondes in voedselverwerker.
Voeg asyn, suurlemoensap, sout en mosterd by. Blits weer vir 20 sekondes. Voeg olie in dun straal by tot alles gemeng is. Voeg nog sout en suurlemoen sap by volgens smaak.
Ek het ook bietjie vars peper bygevoeg.
Foto: Gina Fasen Viljoen

DRIED FRUIT CHUTNEY – SWEET AND HOT
250 g dried apricots
250 g dates, pitted
250 g dried figs
50 g citrus peel
150 g raisins
125 ml apple juice
400 ml vinegar
375 ml yellow sugar
finely grated rind and juice of 1 lemon
5 ml mixed spice
5 ml ground coriander
2,5 ml cayenne pepper
5 ml salt

Roughly chop the dried apricots, dates, figs and citrus peel, then put all the dried fruit into a preserving pan. Pour over the apple juice, stir, then cover and leave to soak for 2 hours or until the fruit has absorbed most if the juice.
Add the vinegar and sugar to pan, stir over low heat until sugar has dissolved.
Bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes or until the fruit is soft and the chutney fairly thick, stir occasionally during cooking.
Stir in the lemon rind and juice, mixed spice, coriander, cayenne pepper and salt.
Simmer for a further 15 minutes, stirring frequently towards the end, if cooking until the chutney is thick and no excess liquid remains.
Spoon the chutney into warm prepared jars, cover and seal.
Store in a cool dark place and allow to mature for at least 1 month before eating.
Use within 1 year once open store in refrigerator and use within 2 months.
Makes ±1 liter chutney.

NONNA’S MEATBALLS
Baie lekker, sappige frikkadelle – word nie vooraf in olie gebraai nie, slegs in sous gaar gemaak.
Napoletana Sauce:
50 ml olive oil
½ onion, roughly chopped
2 cloves of garlic, roughly chopped
salt and pepper
500 ml tomato passata or tinned tomatoes (optional add tomato paste for extra flavour)
chopped bacon, optional

Fry onion in oil, add garlic and bacon when onion is almost done so it doesn’t burn.
Add rest, bubble slowly until nice and thick. I prefer to make double the sauce.

Meatballs:
100 g bread, crust removed
150 ml milk
1 teaspoon olive oil
¼ onion, finely chopped
1 clove garlic, finely chopped
20 g chopped flat leaf parsley
200 g pork mince plus 200 g beef mince – I use 400 g pork mince only
50 g grated Parmesan (not the powdered dust)
100 g grated Mozzarella
1 teaspoon salt
pinch pepper

Fry onion until soft, set aside to cool.
Soak bread in milk to soak for couple of minutes.
Squeeze out excess milk and discard (or add to the Napoletana sauce)
Knead together by hand until well combined. Add egg and mix until mixture binds together.
Divide mixture and roll into even sized balls. (I prefer about squash ball size)
Place meatballs into simmering sauce and simmer, until meatballs are cooked through.
Turn meatballs halfway through the process – about 15 – 25 minutes depending on size.
If sauce begins to dry out, add ¼ cup water as required.
Serve in small bowls with lots of the sauce. Grate extra Parmesan over – serve with garlic bread
or pasta.
Can be frozen after cooked – cover with a lot of sauce. Put in Ziploc bag to prevent freezer burn.
Recipe posted by Petro Borchard
Photo:  Ek het hierdie weer gister bedien van gevriesde weergawes. In plaas van die sous in die resep, het ek die nuwe geblikte sheba “Boerie Relish” gebruik – dis heerlik en vinnig. Ek het net ekstra basil by gesit.