VERALDA SE BASIL PESTO
Blits basil blare (4 koppies) met olyfolie (driekwart koppie), knoffel (4 toontjies), sout en peper, denne pitte of amandels (half koppie) en parmesankaas (half koppie of wiggie so groot soos jou handpalm).
Eet op pasta of saam met enige iets met tamatie.
Dit laat braaibroodjies sommer gourmet word.
Die vars blare is wonderlik in tamatie slaai, op pasta geregte.
Die smaak verdwyn soos dit gaar word, beste om vars te gebruik.

Bron: Veralda Schmidt

ELIZE SE SOUS VIR VARK POTE
1/2 koppie brandewyn
1 koppie bruin suiker
1 koppie bruin asyn
1 Ui in klein stukkies
1 Tamatie geskil en fyn gesny
30 ml tamatie sous
10 ml dijon mosterd
5 ml cumin
5 ml chilli poeier
2 ml kaneel
5 ml paprika
5ml mosterd poeier
2 bay leaves
5 ml sout
zest van ‘n lemoen
1 jalapeno saad en al of sonder saad vir milder fyn gesny

Laat kook op stoof en maak dan jou vark hierin gaar
Bron: Elize de Kock
Foto:  Glendyrr Bailey

LISA SE TUISGEMAAKTE MOSTERD
8 eetlepels suiker
4 eetlepels mosterdpoeier
4 eiers
1 koppie asyn
Kilts eiers goed. Maak mosterd aan met ½ koppie asyn.
Plaas alles saam in ‘n kastrol en kook vir 5 min oor lae hitte.

Resep en foto:  Lisa Oosthuizen

CHANEL SE APPELBLATJANG
1 kg groen appels
1 groot ui, gerasper
375 ml bruinsuiker
375 ml asyn
125 ml lemoensap
3 brandrissies, fyn gekap
5 ml gemaalde gemmer sout na smaak
3 knoffelhuisies, gekneus

Skil en ontkern appels.
Rasper die appels.
Meng al die bestanddele goed saam.
Laat prut dit ongeveer 40 minute lank totdat die blatjang dik en souserig is.
Skep die blatjang in warm gesteriliseerde flesse en maak seker dat daar geen lugblasies vorm nie. Verseël dit.
Bewaar die blatjang op ʼn koel droë plek.
Bron: Chanel van Niekerk
Foto: James Gillespie

MOLE-SOUS
Mole-sous is ’n Mexikaanse sous. Die naam verwys na verskeie variasies van hierdie resep. Die Spaanse uitspraak vir “mole” klink soos “moolie”. Bedien dit met vleis of pluimvee.
3 stingeluie
2 skoongemaakte knoffelhuisies
2 jalapeno’s
5 ml gemaalde komyn
20 ml kookwater
60 g donker sjokolade
1 geskilde piesang
sap van 1 suurlemoen
sout en varsgemaalde swartpeper

Plaas die stingeluie, knoffel, jalapeno’s, komyn en water in ’n voedselverwerker en maak fyn.
Krap die sous uit in ’n verhitte pan en kook tot die vloeistof verdamp het.
Gooi dit nou terug in die voedselverwerker saam met die sjokolade, piesang en suurlemoensap.
Verwerk tot fyn.
Geur met sout en peper na smaak.

TEXAS BARBECUE SAUCE
Makes about 4.5 cups.
1) 2 medium-size onions, finely chopped (1 cup)
2) 1 clove garlic, finely chopped.
3) 1/4 cup vegetable oil.
4) 2 tablespoons chili powder.
5) 2 cups catsup.
6) 1 cup cider or white vinegar.
7) 1/2 cup lemon juice.
8) 1/4 Worcestershire sauce.
9) 1/3 cup firmly packed brown sugar.
10) 2 tablespoons prepared mustard.
11) 2 tablespoons butter or margarine.
1) Saute onions and garlic in oil in a large saucepan until golden and tender, 10 minutes, stir in chili powder and cook 1 minute.
2) Add all remaining ingredients except butter, bring to boiling. Lower heat, simmer uncovered, stirring often for 30 minutes. Stir in butter. Store in clean jars in refrigerator, it will keep for months
Source and photo: David Naude.

CRISPY PORK BELLY WITH CARAMEL VINEGAR SAUCE
1 (3 ½ pound) pork belly
2 tablespoons sea salt, plus more as needed
Extra-virgin olive oil, as needed
freshly cracked black pepper
Caramel Vinegar, recipe follows
Bok Choy with Sweet Soy and Lime, recipe follows
freshly chopped red chili, for garnish
Serving suggestion: steamed rice

Caramel Vinegar:
½ cup brown sugar
1/3 cup red wine vinegar
2 star anise
1 cinnamon stick
1 cup chicken stock
juice of 1 orange and 4 wide strips of orange peel
sea salt and freshly ground black pepper

Bok Choy with Sweet Soy and Lime:
½ cup soy sauce
1 ½ tablespoons caster sugar (superfine)
1 ½ tablespoons lime juice
3 bunches baby bok choy (pak choy)

Score the skin of the pork belly in a criss-cross pattern using a sharp knife. Rub the sea salt into the pork skin, and set the meat aside for 30 minutes.
Preheat the oven to 425°F.
Wipe the salt from the pork skin with a paper towel and dry well. Drizzle a large roasting pan with enough olive oil. Place the pork belly in the pan, skin-side down, and drizzle with additional olive oil and season with salt and pepper, to taste. Sear the pork in the preheated oven for 30 minutes. Then, reduce the oven temperature to 375°F and continue roasting for another 1½ hours. At this point, carefully turn the pork over and roast for another 20 minutes, or until the skin is crisp.
Remove the pork from the oven, tent the meat loosely in foil and set it aside to rest for at least 15 minutes. Slice the pork belly and drizzle it with some caramel vinegar. Serve with steamed rice, Bok Choy, and freshly chopped red chili.
Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until the mixture is syrupy.
Stir in the chicken stock and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste.
Put the soy sauce and sugar in a small saucepan over low heat and stir to dissolve the sugar. Simmer until the soy sauce has reduced by half. Remove from the heat and stir in the lime juice.
Blanch or steam the bok choy until it is bright green and tender crisp. Drizzle with the sweet soy and lime and serve immediately.
Remove the pork from the oven, tent the meat loosely in foil and set it aside to rest for at least 15 minutes. Slice the pork belly and drizzle it with some caramel vinegar. Serve with steamed rice, Bok Choy, and freshly chopped red chili.

Recipe and photo: Fiona Thomas

SEAN SE RAAP EN SKRAAP PASTEISOUS
Hoeveelhede hang maar af van hoeveel sous jy maak:
Bruin uiesoppier 35%
Oxtailsoppoeier 65%
Mrs Balls sterk blatjang
Sout en witpeper na smaak
Water stadig verhit, roer soppoeier in, prut stadig en voeg res van die bestanddele by.

Bron en foto: Sean O’Brien

ENGELSE PIETERSIELIESOUS

Soos mens kan verwag het Engelse pietersieliesous weinig in gemeen met die Italiaanse-weergawe. Die Engelse sous is basies ’n witsous met fyngekapte pietersielie en suurlemoensap.

Berei ’n witsous voor. Wanneer al die bestanddele in die souspan is en dit begin kook, gooi 30 mℓ fyngekapte pietersielie by. Geur met sout en witpeper en prut vir 3 minute.

Net voor jy dit bedien roer jy ’n skeut suurlemoensap by – werk maar op jou persoonlike smaak.

Bron: kookkuns

MUSHROOM GRAVY

Ingredients
1/4 cup butter 1 punnet sliced mushrooms
salt to taste
1/4 cup cake flour, or as needed
1 beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)

Directions
Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

SOURCE: Chef John – AllRecipes