PIEKEL SPESERYE
30 ml mosterd saad
15 ml Allspice ( Pimento )Heel of 5ml Fyn
10 ml Koljander saad
4 Heel Naeltjies
5 ml Gemaalde Gemmer
5 ml Gebreekte Rissie
1 lourier blaar ( Bay Leaf )
1 Stuk Kaneel stokkie
5 ml Fennel
10 ml Cardamon
So bietjie Swart peper ( Vir die wis en onwis )
Bron en foto: Johan Du Preez Snr.
CHICKEN LIVER PATÉ WITH PORT WINE AND PISTACHIOS
This is the snack on top of the crackers or biscuits and a glass of wine, open a can of smoked mussels, don’t forget the Camembert or Brie cheese and cut open some delicious ripe figs…and whalaa…you have your own snack platter combo! Cheers!
Ingredients for the Liver Pate:
100 ml dry white wine (just under 1/2 cup)
100 ml brandy (or cognac or whisky, just under 1/2 cup)
100 ml port wine, good quality (just under 1/2 cup)
1 small onion, finely chopped
3 garlic cloves, peeled, crushed, chopped
2 tablespoons fresh thyme
500 g chicken livers
4 -6 tablespoons butter (Baking butter) Continue reading
Posted in Soute, Smere, Botters / Butters, Savories, Patees, Voorgeregte / Starters
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JENNIFER’S CHICKEN LIVER AND BACON PATE
2 x 250 g tubs of chicken livers, cleaned
5 rashers bacon, fat removed
1 medium onion
2 cloves of garlic
salt and black pepper (Be careful not to add too much salt, as the bacon is salty, so add it last)
1 teaspoon dry white wine / ½ teaspoon brandy, optional
50 g of butter
250 ml tub of cream Continue reading
Posted in Allerlei / Miscellaneous, Soute, Smere, Botters / Butters, Savories, Patees
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VRUGTEBOTTER-PEERBOTTER
Kan dit met omtrent enige vrugte doen. Kook vrugte sag , dreineer & verpulp. Gelyke hoeveelheid pulp en suiker – kan dan enige geur profiel byvoeg ( vanilla, amandel ens.) en kook op lae hitte totdat gesmelte suiker weg gekook het. Sal “droog en dik ” lyk – soos botter wat gesmeer kan word. Bottel en berg in yskas. Gebruik op canapes – smeersel van vrugte botter en sprinkle met gekapte neute – en so kan mens nog aan baie kombinsies dink. Onthou vrugte en enige vleis is n wonderlike kombinasie. Bv. smeersel vrugte botter en sprinkel met fyn biltong of gebraaide stukkies spek
RESEP EN FOTO: Minnie Brink
KERRIEVULSEL VIR TOEBROODJIES
90 g roomkaas
15 ml melk
2,5 ml matige kerriepoeier
1 ml sout
4 hardgekookte eiers, fyngemaak
2.5 ml gekapte pietersielie
Klop die roomkaas tot glad en voeg die melk geleidelik by.
Voeg die kerriepoeier en sout by en meng.
Voeg die res van die bestanddele by en meng goed.
Bron: Vriendin- Marie de Vries
WILDSLEWERSMEER-PATEE
1 wildslewer, ontvlies en in stukke gesny
500 ml botter
2 groot uie, gekap
15 – 20 ml sout
10 ml bruinsuiker
knippie van elk: neut, naeltjies en peper
25 ml brandewyn Continue reading
HAKSEL VIR JOU BROOD
1 skaaplewer
1 skaaphart
2 skaapniertjies
2 teelepels sout
½ teelepel swartpeper
½ teelepel fyn koljander
¼ teelepel fyn naeltjies
bietjie gerasperde neutmuskaat
1 koppie water of rooiwyn
¼ koppie asyn
2 teelepels suiker Continue reading
RED ONION AND PINK PEPPERCORN MARMALADE
Hiers my resep.
1 kg red onions (halved and then thinly sliced).
200 g marmalade (I had a bottle of Rose’s Sweet Orange & Rooibos which nobody liked so used it).
300 ml red wine (I used a good dry red, if it’s not good enough to drink it’s not good enough for the food) *a Merlot with soft tannins are perfect.
100 ml red wine vinegar (I had brown grape vinegar in the house and used that)
15 ml wholegrain mustard (I used mustard seeds which are also perfect as they give the flavour and the crunch)
30 ml brown sugar
125 ml dried cranberries (or golden sultanas/raisins)
10 ml pink peppercorns (or more to taste, they are quite mild in flavour, not at all like black or white peppercorns)
Pinch of dried chilli flakes if you want a bit more bite (optional)
25 ml olive oil Continue reading
Posted in Soute, Smere, Botters / Butters, Savories, Patees, Voorgeregte / Starters
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SMOKED SNOEK PATE
Source – Feriel Sonday
Photo- Feriel Sonday
FOOD LOVERS RECIPES
250 g fresh smoke fish de boned
1 onion
I fresh lemon squeezed
1 teaspoon Fisherman Spice
1 teaspoon dried Parsley or fresh parsley
¼ teaspoon Peri Peri Spice
2 ½ tablespoon Mayonnaise
Add all above in food processor till a smooth paste serve on whole wheat bread or Crackers Enjoy
TUISGEMAAKTE SELDERYSOUT
Selderyblare en Seesout
Gebruik al die mooi blare van seldery (wat mens gewoonlik weggooi), nie die verleptes. Spoel af, en droog met ‘n skoon vadoek.
Rangskik die blare egalig, sonder om oormekaar te gaan, op ‘n gewone bakplaat en sit net vir paar minute in oond (wat jy dalk besig is om warm te maak vir iets anders). M.a.w. die oond moet nie te warm wees.
hou die blare dop en verwyder sodra dit uitgedroog is.
Dit neem letterlik 5 – 10 minute.
Laat dit heeltemal afkoel. Continue reading
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