60ml (1/4 cup) white wine vinegar
60ml (1/4 cup) dry white wine
2 purple shallots, peeled, finely chopped
4 whole black peppercorns
180g chilled unsalted butter, cubed
2 tablespoons fresh lemon juice
Salt & freshly ground white pepper Continue reading
HOLLANDAISE SAUCE
Hollandaise is a wonderfully rich, lemony and buttery sauce that goes with eggs, vegetables and poached fish.
1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
2 Tbsp lemon juice (the juice from 1 small lemon)
1 Tbsp cold water
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste Continue reading
SOUS VIR AARTAPPELSLAAI MET ORLEY WHIP
2 eiers
1 ½ teelepel mosterdpoeier
125 ml suiker
150 ml asyn
1 pakkie orley whip
15 ml mayonnaise
gerasperde kaas na smaak Continue reading
SOETSUURSOUS (Grootmaat)
5 Liter – Genoeg vir 50 hoender borsies in blokkies gesny
6 uie, gekap
4 x 410 g blikke pynappel stukke met sap
4 blokkies hoender stock
100 ml sojasous
100 ml bruin asyn
20 ml fyn gemmer
10 ml gerasperde vars gemmer
5 groen soetrissie in repies
5 rooi soetrissies in repies
250 ml maizena Continue reading
SUPER-HOT MOZAMBICAN PERI-PERI SAUCE
Use this to marinate prawns or to make Portuguese chicken, both of which go well with a Portuguese roll to mop up the sauce.
In a clean glass jar, combine:
½ cup white vinegar
½ cup freshly squeezed lemon or lime juice
½ cup olive oil
1 tot chilli powder
1 tot paprika
1 tot salt
1 tot chopped garlic Continue reading
SOET MOSTERDSOUS
1 blik kondensmelk
1-3 eetlepels mosterdpoeier (hoe sterk jy wil hê)
‘n derde koppie wit asyn
Meng mosterdpoeier en asyn, voeg by konsensmelk, mewng baie baie goed en laat oornag staan.
OF:
1 koppie water
1 koppie asyn
1 koppie suiker
Bring tot kook.
Continue reading
Posted in Inlê Groente / Bottled Vegetables, Inlê vrugte / Bottled Fruit, Souse / Sauces
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PERSKE- OF PIESANGBLATJANG
Piesangblatjang:
12 geskilde piesangs, in ringe gesny
1 koppie (250 ml) sultanas
2 groot gekapte uie
1 koppie (250 ml) suiker
1 eetlepel (15 ml) kerriepoeier
2 koppies (500 ml) wit asyn
1 eetlepel (15 ml) sout
knippie rooipeper
2 stukke pypkaneel Continue reading
KOMKOMMER RELISH
500 g suiker
1,5 kg komkommer/zucchini
1 kg groen appels
1 kg uie
2 eetlepels sout
1 eetlepel borrie
1 eetlepel koekmeel
¾ teelepel Rooipeper
500 ml asyn
6-12 chillies – gedroog(of 4 teelepels chillie vlokkies) Continue reading
Hier is ‘n resep vir of saam met warm kreef, of om kreef kelkie (voorgereg/slaai) te maak:
1 koppie mayonnaise
¼ koppie tamatiesous
1 ui fyn gekap
½ teelepel mosterd poeier
2-4 druppels Tabasco
½ teelepel Worcestersous
½ koppie room
sout en peper na smaak
Ek vat gaar koue kreef vleis, sny in blokkies, meng in die sous en bedien as voorgereg oor gesnipperde blaarslaai!
Resep: Louw Coetzee
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