Geur tjops met speserye van keuse. (Ek gebruik sommer Steak en Tjops spice)
Bak in oond teen 150ºC vir 30 min.
Meng bogenoemde bestanddele en gooi oor tjops.
Bak vir 30 min tot ‘n uur teen 150ºC.
Geniet.
Tips: Alida Keown – Ons kook die sous so 30 min oor lae hitte en gooi dit oor gebraaide hoender. Die sous moet so lekker dik wees met vars brood.
BALSAMIESE SOUS
¼ koppie balsamic vinegar
2 teelepels bruin suiker
1 eetlepel fyn knoffel
½ teelepel sout
½ teelepel swart peper
¾ koppie olyf olie
Giet alles in ‘n toeskroef houer en skud goed tot suiker opgelos is.
Gebruik as slaaisous.
BRON- Franco Dippenaar
TARTAR SOUS
30 Jaar na die resep gesoek:
1 bottel Capers in asyn
1 bottel Pickels uie medium
1 bottel Agurkies medium
Rasper bogenoemde.
Meng by:
1 koppie rou uie, fyn gerasper
2-3 druppels Tobasco sous
mayonnaise (soveel as jy wil hê)
½ blikkie kondensmelk
Heerlik verby!
Resep: JH Du Pisani
The easy way to turn red wine into a rich sauce
Ever wonder what to do with leftover wine? That is, if you have any. This red wine reduction sauce is the perfect way for oenophiles of all levels to use up wine from last night or to put that just-opened bottle to use for something besides sipping. Half a cup of wine can be reduced into a rich sauce for two. This one is simple and fast to make. You can easily drizzle it over a filet or pork chops, or even use it as a base to braise short ribs. No need for culinary school to achieve success here, even the kitchen rookie can accomplish this rich sauce.
Servings: 2 servings
Ingredients
olive oil, for coating the pan
1/4 cup shallots, minced
1/2 cup red wine
1/2 cup beef stock
2 tablespoons butter
to taste 1 tablespoon rosemary, chopped, optional
In a saute pan, over medium high heat, add enough olive oil to coat the pan.
Add the shallots and cook until translucent.
Add the red wine and the stock and reduce by half.*
Add the butter and chopped rosemary.
*if you would like a smoother sauce you can strain the shallots out at this point then return to the pan and add the butter and rosemary.
photo: Sifu Renka
A red wine reduction sounds impressive, but it isn’t as difficult as you might think. You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.
Ingredients
2 cups Roasted Chicken Stock
1 cup zinfandel or other fruity dry red wine
1/3 cup finely chopped shallots
1 tablespoon tomato paste
1 thyme sprig
5 teaspoons butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
1. Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.
2. Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.
David Bonom, Cooking Light
KNOFFEL-EN KAASSOUS
1 ui
1 teelepel knoffel
olyfolie vir braai
1 pakkie gesnyde sampioene
1 pakkie knoffelsous
1 pakkie kaassous
Braai die ui en knoffel saam in bietjie olyfolie.
Voeg sampioene by en braai tot gaar en sag.
Maak die pakkies knoffelsous en kaassous aan volgens die instruksies op die pakkies, voeg by en meng goed deur.
Bron en Foto: Stompie Theron Borman
CREAMY LEMON BUTTER SAUCE
This rich, creamy lemon sauce is delicious served with fish. You can also add other spices to it for extra flavour such as garlic or mixed fish spice.
125 ml (1/2 cup) thickened cream
20 g butter (if you are using unsalted butter, add salt to taste)
1 1/2 tablespoons (30ml) fresh lemon juice
1 tablespoon finely chopped parsley
Heat cream to just below boiling point, do not boil
Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth.
If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency.
If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately
Photo: Elize de Kock
BEET SALSA
3 gaar bete
3 teelepels olyfolie
2 uie, in blokkies
1 teelepel fyn knoffel
1 teelepel fyn gemmer
3 teelepels soya
3 teelepels rysasyn
1 eetlepel suiker
knippie rooipeper
Sny bete in blokkies.
Sorteer uie, gemmer en knoffel. Voeg beet, soja, rysasyn, suiker en peper by. Laat prut so 2 min. Het dit gister gemaak, was lekker saam met die kaas, vandag eers lekkerder.
Resep van vriendin Heidi in Greyton -Martie Fourie Moolman
MASTERSTOCK
This Asian master stock is a key ingredient in my kitchen. Master stocks are essential for the red-braised dishes of China. The soy sauce gives a rich reddish-brown colour to any meat or poultry, while the Chinese wine, rock sugar and spices impart a unique flavour. The master stock can be used over and over again and it will grow better and richer over time. However it is important to follow a few essential rules with this recipe to prevent harmful bacteria growing. Only ever use a master stock to cook one type of meat – i.e. only chicken, or duck or pork. It is not a multi-purpose stock. After each use, bring the stock back to the boil, and then skim it and strain through a fine sieve into a clean, sealable container. Allow it to cool completely before refrigerating or freezing.
MAKES 4L
Ingredients
3 litres (6 pints) water
250 ml (9 fl oz) light soy sauce
500 ml (16 fl oz) Shao Xing wine (Chinese cooking wine)
200 g (7 oz) yellow rock sugar
40 g (1½ oz) fresh ginger
5 garlic cloves
3 cardamom pods
2 cinnamon sticks
10 g (2 tsp) dried mandarin peel
Spices for bag
4 whole cloves
4 star anise
1 tsp sichuan pepper
1 tsp licorice root
1 tsp dried chilli
1 tsp cumin seeds
1 tsp fennel seeds
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions Cooling time 1 hour
You will need to begin this recipe 1 day ahead.
Place all of the spices into a piece of muslin cloth and tie into a bag. Put the spice bag along with all of the other ingredients in a large stockpot and bring to the boil. Simmer gently for 10–15 minutes to allow the spices to infuse. Allow the stock to cool completely before pouring into a clean container. Leave the aromatics in the stock overnight to intensify the flavours. Refrigerate or freeze until needed.
Recipe posted by Lindi Claassens
Photo: Lindi Claassens
