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

Sommer my eie ding probeer.

1 k ontpitte swart olywe
6 halwes sondroog tamaties geweek
knoffel
balsamiek asyn
heuning
roosmaryn
olyfolie
sout en peper
Alles saam gewizz. Proe nogal lekker!!!

BRON- Martie Fourie Moolman

Mariana van Rensburg Wonder as mens ‘n halwe koppie maaskaas, roomkaas of philly bysit of dit as n chip-dip kan werk…️ lyk lekker!

Marda Pienaar Feta sal fantasties werk. Dankie Martie dit is ‘n super idee!!

KARAMELSOUS VIR PAMPOENKOEKIES
250 ml suiker
60 ml botter
250 ml water
250 ml melk
25 ml vlapoeier
1 teelepel kamarel essens

Braai die suiker en botter in ‘n dikboom kastrol tot goudbruin. Roer dan die water versigtig by en dan die
melk en essens. Roer aanhoudend totdat suiker gesmelt het. Maak die vlapoeier aan met bietjie
koue water, roer by die sous.
Verhit totdat sous verdik. Gooi sous bo-oor pampoen koekies.
Resep:  Sanchen Grobler

My ouma se resep! Sous:
500 ml bruinsuiker
250 ml melk
125 ml water
10 ml karamelgeursel
25ml mielieblom (maizina)

Gooi melk en suiker in kastrol, bring tot kookpunt oor lae hitte, roer mielieblom in water, voeg by melkmengsel, kook liggies vir 5 min, verwyder van stoof en roer geursel by, gooi oor pampoenkoekies
Floraine Wasserman Venter

SOUS BEREMENGSEL
Ek maak my eie mengsel wat ek saam met amper alles maak:
1 pak Bisto
1 pak Maizena
2 pakkies bruinuie soppoeier
5 of 6 ander verskillende soppoeiers

Meng alles deeglik saam.
Bêre in lugdigte houer en gebruik soos nodig.
Jy meng jou souspoeier met water net soos jy die bisto sou gebruik.
Ek kom maande met so mengsel uit. Meng dit selfs in die maalvleis balletjies. Jy kan natuurlik meer soppoeier ook gebruik.
Resep:  Donna Van der Walt
Lorett Brittnell  – Ek gebruik koekmeel in die Maizena se plek. As jou sousmengsel bietjie staan word dit waterig maar nie as jy dit vervang met koekmeel.

KONDENSMELK VLA
150 ml vla poeier en bietjie koue water om aan te maak.
1 liter (4 koppies) kookwater
1 blik (397 g) kondensmelk
5 ml (1 teelepel) vanilla geursel
Maak die vlapoeier aan mey bietjie kouewater aan tot ‘n gladde paste. Giet die kookwater oor en meng goed. Voeg die kondensmelk by en meng tot vla verdik! Voeg vanilla by. Nie nodig om te kook nie en proe soos ultramel vla!!

Indien verkies kan jy die vla mengsel bietjie in die mikrogolf kook. – Lorett Brittnell

Resep: Marlene Pretorius

KNOFFEL EN SAMPIOENSOUS / SMEER
Gunsteling resep vir my familie wat ek self ontwikkel het is:
Braai saam in ‘n bietjie olyfolie:
1 – 2 blikkies geroomde sampioene of 1 pakkie gerasperde vars sampioene
1 groot gerasperde ui
Sorg dat daar geen vogtigheid in die pan is nadat dit gebraai is nie. Laat afkoel.

Meng met:
150 g margarien of botter
2 koppies cheddar kaas
1 eetlepel gekapte knoffel
1 teelepel pietersielie
geelsout en varsgemaalde swart peper na smaak
Dit is ‘n smeerbare pasta op die ou einde, maar smelt en gee mee as dit warm word. Gebruik as sous oor steak, hoender, vis, aartappel, brood soos in knoffelbrood. Die mengsel kan nie gevries word nie, maar hou in ‘n lugdigte houer in die yskas vir ‘n paar dae. Dit is ‘n ideale sous om byderhand te hê om ‘n geleentheid ‘n bietjie “flair” te gee – (behalwe vir die knoffel reuk – lol!).

Bron: Tina De Beer Gouws
Foto: Rheda Vreken (Tina de Beer Gouws se sampioensmeersel op my Franse brood!)

MOSTERDSOUS MET KONDENSMELK
Marita Pritchard – gebruik die kondensmelkblikkie om mee te meet.
1 blikkie kondensmelk
¼ blikkie asyn
1 teelepel mostertpoeier
Meng goed saam.
Hoe langer dit staan hoe sterkter word die mosterd.

Annatjie Kotze
1 blikkie kondensedmelk
½ koppie asyn
3 teelepels mosterpoeier
knippie sout.
Plaas asyn in ‘n skoon flessie met ‘n deksel.
Voeg mosterpoeier by en skud goed.
Voeg kondensedmelk by en skud weer tot verdik. Sit in yskas.

KILLER BASTING SAUCE
Here is the ingredients.
1 ts Spice of your choice
1 tsp Turmeric
1 tsp Paprika or something hotter
a few drops of Worcestershire sauce
3 ts of Thick Soya or Chutney or Jam, whatever goes with your dish
100ml water

Method
Get some heat to a small pan. Add some oil to cover the bottom of the pan. Add the spices and stir till it all is sizzling away nicely. Now add the sauces and stir in. 
Take off heat, add water and stir till consistency is the same through the whole sauce.
Pour of meat and make sure the sauce covers the meat.
If your meat is going to stand for a while turn it every 30 mins.
Braai and paint on every time you turn the meat.
Enjoy.

This sauce can be used for many other dishes. Just let your imagination go.
by Andrew (as per YouTube)

SOETSUUR SOUS VIR LEWER OF VARKSTRIPS
Baie lekker by varkvleis, lewer en in wildsvleis-lasagne.
2 fyn gekapte uie
2 robot pepers , ontpit en in dun skywe gesny [soetrissie]
2 knoffel huisie gepars of fyn gekap
2 grof gerasperde middelsalg wortels
1 seldery stingel, in skyfies gesny
½ koppie stroop van ingemaakte pynappels
½ koppie asyn
½ koppie tamatie puree
1 eetlepel soyasous
½ koppie soetwyn
4 eetlepels bruin suiker
2 – 3 eetlepels maziena, aangemaak met ‘n bietjie koue water
1 koppie ingelegde pynappel stukke
fyn gekapte gemmer of 2 eetlepels ingemaakte gemmer, fyn gekap
sout en peper na smaak

Verhit olie in ‘n swaarboom kastrol en braai die uie, soetrissie, knoffel wortels seldery tot sag, ook die gemmer as vars gemmer gebruik word.
Voeg die pynappelstroop, asyn,tamatie puree, soyasous, soetwyn en suiker by die uie mengsel. Prut vir 10 minute en roer gereeld om.
Voeg aangemaakte maziena by en kook vir 2 minute en roer deurentyd.
Voeg pynappel en as ingelegde gemmer gebruik word by.
Geur met sout en peper.
Bedien met varkvleis en gebraaide lewer-repe of lewer koekies.

Resep: Rene Truter Wessels