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)
1⁄2 teaspoon salt (coarse salt or flaky sea salt)
1 teaspoon pepper, black, coarse
100 g pistachio nuts, finely chopped
DIRECTIONS:
Put the white wine, brandy and HALF of the port (50 ml) in a small pot with the onion, garlic and thyme. (No need to taste it as you add…finish the recipe first…hahaha!)
Simmer until reduced to 1/2 of original volume (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!).
During that time, melt the butter in a frying pan…You need enough butter so you have sauce left in the pan when the livers are done.
Add and fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook…cut a few open to see degree of done, fry for about 10 minutes, and stir often.
Put the chicken livers in a processor / blender with ALL of the butter sauce left in the pan, and then add the boiled down liquor.
Add the salt and pepper and Whizz the livers. Add the other half of the port and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge).
The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. (Add to the mix…not drink as you go, okay?) Taste your mix to your preference of salt consistency, add more accordingly.
When the liver spread is velvety smooth, scrape out into a bowl, and mix in the nuts. Cover with plastic wrap, cool, and then leave in fridge to firm up, overnight.
The spread develops great flavour over the next day. Can be kept and used for up to a week.
PS: You may double up on the ingredients if you’re a liver pate lover like me…always good to cook your own, then you know what’s in it..yes? And believe me….you can never have enough pate…so calculate to satisfy your mood.
Photo:  Morne

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

Gently fry the onions and garlic in the butter until tender.
Half fry the bacon and remove the fat.
Add the chicken livers and all other ingredients, except for the cream, and fry until the livers are cooked.
Stir in the cream and warm it through.
Taste for flavouring.
Take off the stove and allow cooling for about 20 minutes.
You now need a grinder or liquidizer.
Liquidize small amounts at a time and place into a dish.
When last amount has been liquidized, place in the dish and stir.
Decant into smaller containers and once cooled, pour melted butter over the top, just to cover. This seals the pate and allows it to last longer. Refrigerate.
Recipe and photo: Jennifer Weir‎

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

Soteer uie in die een helfte van die botter. Hou eenkant.
Bak nou die lewer in die ander botter tot gaar.
Maal nou die lewer en uie baie fyn.
Voeg al die ander bestanddele by en meng deeglik.
Maal alles weer vir ‘n tweede keer.
Plaas in glashouer en bewaar in die yskas.
Foto: Chantelle Combrink

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

Maak die lewer, hart en niertjies skoon, trek al die vliese en buise af.
Laat 20 min in soutwater lê.
Dreineer en sny in klein stukkies.
Strooi sout en peper en al die ander speserye oor.
Kook dit in water of rooiwyn, voeg asyn en suiker by.
Kook met die deksel af tot droog gekook.
As dit droog gekook is, maal dit.
Eet warm op brood of rys. Geniet dit.

Resep:  Ina Stumke
Foto:  Andre Bester

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

Method:

Slice onions lengthwise and then slice into half rings (thin slices)
Fry in olive oil until becoming transparent.
Add sugar, cranberries/raisins/sultanas, peppercorns and chilli flakes if used.
Gently fry until it starts caramelising.
Add the wine & vinegar and cook until the onions are soft and the cranberries/raisins/sultanas are plump and juicy.
Scoop the onions out, leaving all the juices behind and add the marmalade to this liquid.
Gently cook and stir until the sauce thickens up a bit.
Add the onions to the pot again, stir well to combine and scoop into sterilised warm glass jars and seal with screw lids.
Once complete cool store in fridge.
Give the marmalade about a week for the flavours to develop and infuse before you start using it.
Depending on the size of the onions this yields approximately 2 small (400ml) bottles.
BRON – Elsabie Templeton

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.

Sit die blare nou in ‘n groot bak en krummel dit tussen jou vingers, so fyn of grof soos jy verkies.  Daar sal stukkies wees wat nie wil krummel, gewoonlik die aartjies van die groter blare, gooi hulle weg.
Meet nou die volume van jou gekrummelde selderyblare en kombineer met 1:1 of 1:1.5 keer die volume met sout.

Bere in speseryhouertjie met deksel mooi toegemaak.