LEKKER SAMPIOEN SOUS

Hier is ‘n sampioen sous resep wat jy verskeie maniere kan bedien: oor pasta, op roosterbrood of as ‘n sop as jy meer vloestof bygooi.

BESTANDELE
200g sampioene van jou keuse, in dun skyfies gesny
1 medium ui in dun skyfies gesny
1 tot 3 knoffehuisies (hang af van jou smaak) fyngekap
1 eetl botter (15 g)
1 koppie melk
1 eetl maizena (cornstarch)
Vars basilie blare na smaak of 1 teel droe baslie kruie
Sout en peper na smaak

METODE
Smelt die botter in ‘n pan oor medium hitte, en voeg dan die uie en knoffel by. Laat dit kook tot die uie deurskynend is (nie bruin nie), sowat drie minute. Voeg die sampioene en kruie by, geur met sout en peper, en kook vir nog drie minute. Meng die melk en maizena baie goed, en voeg dit dan by. Roer anhoudend tot die sous lekker dik word.
Indien jy eerder wil sop maak, voeg op hierdie stadium 2 koppies warm water by, en roer goed, bring dan tot kookpunt en bedien.

SOURCE/PHOTO: Leonie Overbeek

JENS CREAMY MUSHROOM SAUCE

INGREDIENTS
1 punnet button mushrooms
1 medium onion
1 pot fresh cream (+ – 300ml)
2 tablespoons Corn Flour (mixed in a little cold water)
Aromat
Black Pepper

METHOD
Chop and fry onion until translucent. Slice up mushrooms and add to onions. Should take a minute or three until mushrooms are cooked. Pour cream in. Add Aromat and black pepper. (personal taste differs on amount to add) Lastly add corn flour mix and let simmer for couple minutes. ( add more corn flour if you prefer a thicker sauce )

Its just as fabulous over steak or chicken breasts too

SOURCE/PHOTO: Jen Jordaan Sues

LUAINE SE TAMATIE EN UIESOUS
Braai 2 opgekapte uie met suiker, voeg bietjie opgekapte groen soetrissie en knoffel by en 1 teelepel kerriepoeier, 1 teelepel sout en 2 opgekapte tamaties.
Laat bietjie prut.
Voeg 1 blikkie tamatie en uie by (all gold), so bietjie tamatiesous en ‘n bietjie risssie worcestershire sous . Kook net deur.
Baie lekker op hot dogs of pap saam braai vleis.

Resep en foto: Luaine Pelster‎

PORK FILLET WITH CREAMY MUSHROOM SAUCE

Sues Creamy Mushroom Sauce
Pork Fillet, ( my late mums legendary ) creamy mushroom sauce & mixed steamed country veg. Simply delish!

1 punnet button mushrooms
1 medium onion
1 pot fresh cream (+ – 300ml)
2 tablespoons Corn Flour (mixed in a little cold water)
Aromat
Black Pepper

Chop and fry onion until translucent. Slice up mushrooms and add to onions. Should take a minute or three until mushrooms are cooked. Pour cream in. Add Aromat and black pepper. (personal taste differs on amount to add) Lastly add corn flour mix and let simmer for couple minutes. ( add more corn flour if you prefer a thicker sauce )

Its just as fabulous over steak or chicken breasts too
I just purchased a nice pork fillet from butcher. Gave it a fry in pan with butter. Added mushroom sauce and served.

RECIPE AND PICTURES:  Jen Jordaan

SPRING ONION MAYO
1 cup mayonnaise
3 tablespoons thick cream
2 teaspoons tobasco sauce
juice of 1 lemon
¼ teaspoon dry mustard powder
1 teaspoon salt
freshly ground pepper
¼ teaspoon sugar
5 spring onions, trimmed and chopped
1 hard boiled egg, chopped
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce

Combine all ingredients in a bowl and mix together well.
Enjoy…
Recipe: Gail Haselsteiner

SHEBA SAUCE
2 onions, finely chopped
2 tablespoons butter or oil
3 cloves of garlic, crushed or finely chopped
2 cans (400 g) chopped tomatoes (don’t drain) or 4 large, ripe tomatoes, finely chopped
1 capsicum / green pepper (optional)
¼ teaspoon sugar
Fresh chilli finely chopped or dried chilli flakes to taste (optional)
Salt and black pepper to taste
Lightly brown the onion in butter or oil. Add all other ingredients and cook at a medium-high heat uncovered for about 10 minutes until the sauce thickens.
Posted by: Elsabie Templeton

TRADITIONAL MAURITIAN PEANUT SAUCE

INGREDIENTS
4 medium tomatoes, chopped very finely or blended in food blender
1/2 medium onion, chopped finely
3 cloves garlic, chopped finely
1 tsp thyme leaves
1 tbsp tomato ketchup
1-2 tbsp peanut butter
1 tbsp chopped coriander leaves
salt
oil

METHOD
Heat pan. When hot, add 1-2 tbsp oil and let it heat. Add the chopped onions and thyme leaves. Cook over medium heat until most of the water from the onions has evaporated.
Add chopped garlic and fry for a few seconds.
Add chopped tomatoes and cook until dry or most water has evaporated.
Add the tomato sauce and cook for a few minutes until the smell of the tomato sauce fades.
Add peanut butter and mix. It will be become a thick consistency. Add some water if you do not want it to be so thick.
Season with salt to taste. Add chopped coriander leaves. Mix.
Serve with rotis, naan, rice or pasta like me!

SOURCE: Cindy Ah Kioon
PHOTO: mijorecipes

GLUTENVRYE WITSOUS
6 tablespoons corn flour
150 ml cold milk
150 ml cold milk in a pot
Italian Herbs (if you like it)
3 drops Tabasco (if you like it)
1 tot Graça – for seafood dishes only
1 tablespoon Cream Cheese – flavour depends on what you are up for. And if you want to make a creamy cheese sauce.
You can also add ½ cup cheese to make a creamy cheese sauce.

Mix corn flour with your 150 ml Cold milk that isn’t already in the pot until there are no more lumps. Add to milk in pot.
Stove top: 3 Gas: medium heat. Heat up milk and add in the cheese if you wish. Don’t add it too late or the cheese will seperate.
Bring to boil and keep whisking. Once it becomes thicker, lower the heat.
Seafood dish: add your graça and stir.

If it becomes a bit too thick, just add milk and whisk.

Resep en foto:  Alicia Tideswell

SJOKOLADE SOUS-STROOP
(vir roomys en om warm melk drankies te maak)
2 koppies suiker
1 koppie water
6 eetlepels kakao

Meng boonste bestanddele saam in kastrol tot daar geen klontjies is nie.
Voeg by:
Knippie kremetart
Knippie sout
1 teelepel botter
Kook alles saam vir ten minste 5 minute.
Voeg 1t vanilla geursel by nadat dit afgekoel het en roer goed. As dit heeltemal koud is gooi in glasbottel met prop en hou in yskas.
Hierdie sous werk perfek om oor roomys te bedien en gooi by warm melk na smaak om ‘n warm sjokolade melk drankie te maak.
**Wenk: verdubbel die resep!
Bron:  Elsabie Templeton

GARLIC BUTTER SAUCE

INGREDIENTS
Garlic
Butter
Salt
Cream
Maizena

METHOD
Put Garlic Cloves(just split,not crushed) in lots of butter and fry until garlic is completely see through add salt to taste , add cream bring to boil and thicken with Maizena
This time I did not but have added grated Cheddar cheese, Gives you the garlic cheese taste that goes well with Gurnard, Kabljou or Hake grilled

SOURCE/PHOTO: Eddie Rocher