SUURMELK/DIKMELK [MAGOU]

As mens wil egte dikmelk maak dan is dit beter om met ongepasturiseerde melk te begin, en dit vir ‘n paar dae buite die yskas te las om suur te word. Dit is nogal moeilik om ongepasturiseerde melk te kry, maar soek gerus na ‘n melkboer in die omgewing.
Om dikmelk van plaasmelk te maak moet jy die vars melk (vars warm melk) buite laat staan vir ‘n paar dae, dis nou buite die yskas. Toets maar gereeld deur te proe hoe dit vorder. Dit neem so 24-48hr  sodra dit lekker dik is, loer goed deur en sit in die yskas.  Geniet dit, my oorl. Pa het dit met suiker in gedrink, dit is heerlik

TUISGEMAAKTE GEROOKTE HAM
10 liter water
1 kg sout
30 g salpeter
20 g swartpeper
80 g koljander
2 lourierblare
100 g bruinsuiker
50 g “rooisout” salt of PRAGUE

Meng al die speserye met die water en roer tot die sout heel opgelos is. Laat lê die vleis vir 72 uur in die pekel oplossing.
Hang dit vir 24 uur uit om af te droog, en rook dit dan met KOUE ROOK vir 8-12 ure. Draai dit in ‘n plastieksak toe en laat rus vir 12 ure in die koelkamer, hang dit WEER uit vir 12 ure en rook dit weer vir so 8 ure met koue rook. Hang dit na die rook proses weer uit vir so 8 ure, en pak in papier sakke en vries.
Nou vacuum pak ek dit gewoonlik, en laat rus in die koelkamer vir 48 uur voor ons dit eet.

As jy die “Black forest ham” wil maak, wat vir 6 -9 maande moet hang, dan laat lê jy dit in die pekel VIR 14 DAE en na jy dit uithaal, laat lê jy dit vir so 4 ure in VARS WATER. Laat afdroog, sit dit in ‘n press, sommer tussen 2 planke, vir 12 ure om die vog uit te druk en begin die rookproses.
Nou laat hang jy dit vir so lank jy wil in ‘n koel plek met min of geen wind.
Bron: Stefaans Blaauw
Pieta Van Der Walt

PASSION FRUIT CURD
11 passionfruit
2 large eggs
2 large egg yolks
150 g caster sugar
100 g unsalted butter
Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl.
Beat the eggs, egg yolks and sugar together.
Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened.
Off the heat, whisk in the pulp – seeds and all – of the remaining passionfruit, let cool slightly, then pour into a 350ml jar. Keep in the fridge.

MAAK JOU EIE KARAMEL

ONDER 10 MIN OP DIE STOOF
1 blikkie kondensmelk
1 eetlepel goue stroop
1 eetlepel margarien of botter

Gooi alles in pot en begin roer, nie te lank nie en nie vreeslik vinnig nie dan brand dit aan.
Dit word dik, jy sal sien. Roer en laat dit kook vir so 6 tot 8 minute. Gooi in fles, hanteer versigtig, dis kokend.
Sit in yskas, al is dit nog bietjie bleek. Dit word vanself bruin in die yskas. Geniet.
RESEP :: My eie ….Petra Pretorius

DIE WENNER VAN ALLE SALAMI
“ready packs” spices wat jy kan koop en maak…
10 kg wildsvleis..sonder senings.
5 kg vet ( Skaapstert, beesbrisket, of varkspek)
Maal die vleis deur n 4-6mm siffie en VRIES dit.
Vries die vet sonder om dit te maal.
Wanneer die vleis gevries is, saag jy dit in klein blokkies 1 duim X 1 duim omtrent, en so ook met die vet wat gevries is.

Nou maal jy die vet en die vleis saam deur n growwe sif 8-13mm om dit te breek.
Voeg een pakkie “SALAMI G” van Crown National oor en so 60 ml droë rooiwyn, meng dit goed deur.
Vat so 15 Salami casings, of “visnat” casings, en laat le dit in koue water vir 5 minute.
Maal nou weer alles saam deur ‘n klein siffie 4-4.5mm, en stop dit dadelik lekker styf, in “VISNAT” of salami casings omtrent 50mm caliber, vir klein salamis.
DIE GEHEIM IS….WERK MET GEVRIESDE VLEIS!!!ander bind die salamis partykeer nie……en onthou dit word nie gekook nie.
Nou maak jy dit in n groot plastiek sak toe en laat in die koeler staan oornag.
Hang dit in die oggend uit tot die aand om lekker af te droog.
Nou hang jy hulle in ‘n rook kamer of rookkas wat KOUD rook, tot die volgende oggend, dan haal jy dit uit, maak dit weer in plastieksak toe en laat le weer in die koeler tot die aand. Rook dit weer deurnag met KOUE rook tot die oggend.
Nou hang jy dit in die koeler, en na 5 dae kan jy die eerste een sny en soooooo geniet…

BRON- Stefaans Blaauw- VLEISLAND

TURKSVYBLADSEEP
Gebruik die blaaie van kaalbladturksvye. Die beste tyd om die seep te kook, is wanneer die blaaie geswel en sonder turksvye is. Indien blaaie met dorings gebruik word, moet dit eers afgeskroei word. Blaaie wat geskil is, lewer wit seep en ongeskilde blare lewer groen seep.
Sny 12,5kg blaaie in repe op. Smelt 6.5kg vet en voeg die blaaie by. Kook dit totdat die blaaie se vesels los raak, roer die mengsel aanhoudend. Skep die vesels met ‘n sif of lang vurk af. Los 1.5kg seepsoda in 7.5liter water op en voeg dit geleidelik by die mengsel. Kook dit anderhalf uur lank oor matige hitte en roer dit gereeld. Laat die mengsel tot die volgende dag staan. Sny die groot stukke kleiner en voeg 7.5 liter kookwater by. Kook die mengsel ongeveer ‘n uur lank vinnig totdat dit soos gom lyk en roer dit deurentyd. Giet dit in vorms wat met ‘n nat doek uitgevoer is en bedek ook die vorms. Sny dit na 3 dae in stene op en laat dit verder droog word.

KRUISEMENT JELLIE – MINT JELLY
375 ml wit suiker
250 ml wit asyn
1 pakkie groen jelly poeier
250 water
250 ml vars mint blare (fyn gekap of geknip)
1 druppel groen kleursel (opsioneel)
In ‘n diep 1.5l mikrogolf bak meng die suiker, jelly poeier, asyn en water.
Sit in die mikrogolf vir 8 minute op hoog, roer elke 2 minute.
As dit uit die mikrogolf uit kom, roer die mint blare by die jelly.
Giet in gesteriliseerde glas potte
bêre in die yskas.
Roer met vurk voor bediening

Gelatin “Caviar” for Desserts
Yield: about 3/4 cup caviar
Use this “caviar” as a topping or garnish to impart flavor and texture to desserts (good for savory applications too!). Be sure to plan ahead. Chilling the oil overnight is an important step and should not to be skipped!

Special equipment:
Plastic squeeze bottle, unused medicine dropper (pipet) or culinary syringe
Mesh sieve

Ingredients:
2-3 cups vegetable oil
2 – 1/4 oz. packages powdered gelatin (or 4 teaspoons)
3 tablespoons cold water
3 fluid oz. hot liquid (1/4 cup plus 3 tbsp) i.e. hot coffee, or other liquid heated on the stove-top or in microwave
Ice
1/4 cup salt for water bath
Place oil in a 9×13-inch metal pan (or similar size) and store in refrigerator overnight. The oil must be very cold for the gelatin to set properly.
In a medium bowl mix the gelatin and water until thoroughly combined and no lumps of gelatin remain. Let stand while you prepare the hot liquid.
Warm 3 oz. liquid on the stove-top or in a microwave until very hot but not boiling. Pour liquid over set gelatin mixture and stir until gelatin is melted. This may take a few minutes and you can break up the gelatin with a spoon for quicker dissolve.
When gelatin is completely melted transfer liquid to a squeeze bottle. You can also leave the mixture in the bowl and use a medicine dropper or syringe to draw the liquid for dropping.
Let the mixture stand for a few minutes, if it’s too hot the gelatin will not set properly and the “caviar” will be misshapen. It should be just barely warm – almost room temperature.
While you wait for your mixture to cool, prepare the oil for the ice bath. Transfer chilled oil to a 1 quart container (preferably metal because it will aid cooling, but glass will work too). Prepare the ice bath. Make sure the bowl you are using for the ice bath is larger than the container holding the oil. Fill bowl with ice and then add water until the bowl is two-thirds filled. Add 1/4 cup salt and stir until mixed. Rest the container of oil inside the water bath.
Begin dropping gelatin mixture into the cold oil, 1-3 drips at a time. The amount of drips will vary according to the viscosity of the oil and type of dropper you use. As you can see in the video it took three drops for one caviar pearl to form. You’ll know the correct amount when the mixture forms a ball that rests on the surface for a moment then sinks to the bottom.
When half the mixture has been used, wait for 3-5 minutes then scoop the caviar into a mesh sieve to drain. Place caviar in an air-tight container or a canning jar with a screw-tight lid. Resume dropping the gelatin mixture into the cold oil until all of the mixture is used.
Personal note: I was too slow, so a little of my mixture solidified before I could pipe it all. Try to be quick but don’t stress. I still had plenty of caviar at the end.
When finished, place caviar in a canning jar or in an air-tight container with a little of the oil poured over top. This may sound weird or gross, but it keeps the caviar moist for up to a week. Plus, if you don’t like the idea of oil being on the caviar you can rinse it in a sieve under cold water before placing on the dessert.
When stored with a little oil poured over and placed in an air-tight container the caviar will keep for up to 10 days.
Gelatin “Caviar” 101

Choosing a liquid: These little pearls are made to impart big flavor! Ideal liquids are strongly flavored such as balsamic vinegar, strongly brewed coffee and tart fruit juices like cranberry and pomegranate.

Choosing an oil: The flavored gelatin gets dropped in chilled oil to give it a spherical shape. The oil needs to be kept overnight in the refrigerator, so it’s important to choose one that will not become overly cloudy when chilled. Canola oil, vegetable oil and grape seed oil are all good choices. Avoid using olive oil as it will become too firm.

Salt the water bath: The container of oil must be placed in an ice water bath. Adding salt to the water bath will help keep the oil super cold so the gelatin will set almost instantly (same effect as adding rock salt to your ice cream machine). Any salt will do, though you can see in the video that my salt is coarse and grey. Celtic sea salt is all I had at the time because I buy it in bulk. Regular salt will do fine!

With which to drop: I used a plastic squeeze bottle from Wilton (used for candy making), but you could certainly employ an unused or clean eye-dropper or even a syringe. All of these are very inexpensive and easy to find; craft and cooking stores will have squeeze bottles and culinary syringes and drug stores will stock medicine droppers (called pipets).

Photo:  Martie Foyrie Moolman

BALSAMIEK PêRELS (BALSAMIC DROPS)
100 ml balsimiekasyn
1 ½ g agar agar
1 koppie koue olyfolie (Plaas in vrieskas in ‘n lang glas vir so 30 min.)
glas koue water.

Bring balsimiek en agar agar tot kookpunt. Haal van stoof af. Koelaf vir so 3 min.
Gooi drupsgewys met spuitnaald in koue olie. Hou die naald hoog bo die glas dat die druppels kan inplons. Haal uit die olie en plaas dadelik in glas koue water. Dreineer en plaas in flessie met olyf olie.

Bron en Foto:  Martie Fourie Moolman

TUISGEMAAKTE JIMMY SOUS
Hierdie is ‘n tuisgemaakte “Jimmy”s sous”
250 ml tamatiesous
125 ml Worcestersous
30 ml vrugte blatjang
5 ml mosterd poeier
30 ml wit asyn

Meng alles goed saam en hou in die yskas. (jy kan dit ook koop by die winkels as JIMMY’S SOUS)
Resep:  Rina Smit

Photo and recipe:  Yvette Sleigh
I am SO EXCITED about sharing my Jimmy Sauce. Thank you!
I used this recipe and enjoy adding in optional extra’s so here goes:
Stick to Tuisgemaakte JIMMY SOUS
With extra’s:
5 ml mixed herbs
5 ml garlic and ginger paste
5 ml lemon juice
5 ml olive oil, and last but not lease
5 ml Nescafe instant coffee
I think it is TOTALLY delicious.