WINDMEUL KELDER KERRIE AFVAL

WINDMEUL KELDER KERRIE AFVAL WINDMEUL KELDER KERRIE AFVAL 1 Skoon skaap afval 2 Medium uie in ringe gesny 8 Medium aartappels 20ml Matige Kerrie poeier 10ml Borrie 750ml Sterk getrekte Rooibos tee 5 Eetlepels Mrs. Balls oorspronklike chutney. Sout en peper na smaak So maak mens: Neem so n bietjie Rooibos tee om die kerrie aan te maak. Braai die uie tot deurskynend, voeg die skoon skaapafval by en bedek met Rooibostee. Voeg die kerrie mengsel nou by en laat prut vir 2 ure of totdat afval sag is, voeg die aartappels by en kook tot gaar. Voeg chutney by net so voor die aartappels heeltemal gaar is. Gideon Dakkie Swanepoel

INGRID SE LAMSKENKEL BREDIE INGRID SE LAMSKENKEL BREDIE 1kg lamskenkels Wortels Aartappels Ui Vars tamaties fyn gemaak in voedselverwerker Origanum Garlic pepper Sout Knoffel Ek werk nie van resep af nie my eie konkoksie. Ek braai my skenkels in olyfolie tot mooi bruin. Haal uit en hou een kant. Braai ui en wortels met knoffels tot ui sag is. Gooi vleis terug met aartappels by. Voeg tamaties, tamatie paste, kruie, etc by met bietjie water. Ek bak dan in oond tot vleis sag is en groente gaar. Voeg maar nog water by as dit droeg kook. Jy kan ook bruin ui sop byvoeg as dit te loperig is. Ek gooi ook so 2 eetlepels suiker by om die suur te breek. Bedien dan met rys.

Resep en foto: Ingrid Mouton STEFAANS SE KERRIE SKAAPNEK STEFAANS SE KERRIE SKAAPNEK 1 Skaapnek +/- 1 kg 1 eetlepel sout 1 teelepel swart peper 1 teelepel koljander 1 teelepel Masala 1 teelepel Borrie 1/2 teelepel gemmer 1/2 teelepel neutmuskaat 2 aartappels in kwarte gesny.. 2 eetlepels appel asyn Kook die nek in die drukpot totdat die vleis begin afval van die been af, (+/- n uur) sit dan die aartappels by en kook vir nog 15 minute, gooi die nek en aartappels in n oondbak, en bak totdat die nek en die aartappels lekker bruin is.. Geniet saam met n lekker slaaierigheid..

BRON Stefaans Blaauw EASY IRISH LAMB STEW EASY IRISH LAMB STEW Ingredients 1 tbsp veg oil Salt and freshly ground black pepper to taste 1.4kg lamb stew meat ( mutton will work but lamb just goes great with this) any cuts will work. 1 onion chopped 2 ribs celery chopped 2 carrots chopped 2 tbsp flour 1 tbsp butter( please dont use margarine, if you love cooking,use real butter in your food) 1/2 tsp rosemary or thyme (any winter herb will work) 1 cube/tub chicken stock with 750ml boiling water( chicken stock is very neutral and can be used with most meals) Water as needed 700g baby potatoes 1/4 cup chopped spring onion ( if its not available, get

parsley for garnish, remember you also eat with your eyes, food that looks good usually taste good. ) Method Preheat a heavy base pan on high heat. Salt and pepper your meat generously. Fry the meat until it has a beautiful color, this is most important part of any stew, the secret lies in this, no color, no flavor. Dont be scared of burning anything, cause later on you will you learn that those burnt parts on the bottom of the pan( called a fond) makes the stew and gives it that rich color. Remove the meat and place it one side in a pot with the celery and carrots. Add onions & butter to the pan and reduce the heat to medium. Add a pinch of salt. ( this draws the water out of the onions) fry the onion until its brown, then add the flour. Fry this for about 1min to take the rawness out of the flour. Add the chicken stock, rosemary and turn heat up to high. Use a wooden spoon and scrape off the fond, this should automatically happen anyway. Bring to a boil and add the sauce to the pot with the meat. Put the pot on low heat( lower the better, i put my stove on 1) and simmer for 1 to 1 1/2 hours.add water if needed. Then add the baby potatoes and simmer for 45min. Feel free to skim the oil off if any surfaces. Turn the heat up and reduce the sauce. Turn the heat off and add the chopped spring onion( there is no need to cook this, it cooks in a second with the remaining heat. This also brings freshness to the stew and makes it look beautiful. Serve with pap, rice or mash potatoes. Photo: Hugo Taljaard

LAMB SHANKS ALA EDDIE LAMB SHANKS ALA EDDIE 2 Medium Lamb shanks Fresh Herbs Coriander Leaves Parsley Basil leaves Thyme Vegetables Mushrooms Patty Pans Baby Corn Med Onion 3-4 cloves Fresh Garlic Celery Chives,Spring Onions or Leeks. 1 medium Carrot Ingredients 4 tbs Flour 2cups good red wine (Siraz,Marlot (1 glass good red wine to drink while you wait ) 1 Tin Cut Tomatoes 1 pct Tomatoe paste 1sache Knorr Beef or Lamb hotpot Salt (to taste)

Ground Black Pepper (to taste) 2 cups Water. Olive oil Method Put your oven on 180 degrees C Dust shanks with flour Brown Shanks in olive oil till brown. Remove shanks from dish Cut Onion in coarse pieces and sauté with garlic till soft, add rest of the vegetables and finely cut herbs. Add tin tomatoe with sauce and add tomatoe paste. Add red wine,hotpot and water Simmer till vegetable are soft. (While waiting for veggies to cook soft drink the red wine in the glass) Pour everything into an oven dish and add the lamb shanks. Cover with tin foil or lid and place in oven at 180 for 1 to ½ hours or till meat is tender. Sauce should be thicker now. Pour Vegetables and sauce out. Put the shanks under the grill for 10 to 15 min just to brown. Serve with Samp, Rice or Mash Potatoes, Resep en foto: Eddie Rocher ROZ BELKHALTA-TRADITIONAL LIBYAN DISH

ROZ BELKHALTA-TRADITIONAL LIBYAN DISH 1.Prepare a broth for cooking the rice. Use the following ingredients for preparing the broth: 1 onion, 1 tomato, salt, black pepper, lamb, cinnamon, clove, ginger, basil, 2 big spoon oil. One cup of rice needs two cups of broth then you can add more broth to the rice during cooking 2. Cover your sauce pan or casserole dish with a clean cloth 3. Chop a sheep liver and boil it. Add a salt and black pepper then sauté it 4. Boil almonds then peel it. Sauté the almonds then cashew. 5. add a blossom water and cinnamon to the nuts. 6.After cooking the rice, add butter slices then mix it with the rice 7.Finally, add the liver and the nuts to the rice. Give it a try. It is delicious traditional dish. Recipe and Photo:Rose Kirwad

LAMB VINDALOO LAMB VINDALOO Lamb meat MARINADE 4 Tablespoons oil ¼ cup cider vinegar 3 Tablespoons tamarind pulp salt PUREE 2 Tablespoons oil 1 onion 6 garlic cloves 2 Tablespoons fresh ginger, chopped ½ cup oil 3 cups onion, thinly sliced 1 teaspoon ground cumin 1 teaspoon ground mustard 3 teaspoons tumeric 1½ teaspoon red pepper 3 teaspoons paprika 2½ cups hot water Cut lamb into cubes. Marinade lamb with marinade ingredients at room temperature for 8 hours or refrigerated for 24 hours.

Put 2 tablespoons of oil, the onion, ginger and garlic in a food processor until a fine pasty puree is formed. Heat, oil, add onions and sauté until brown. Add the puree. Reduce the heat and add ground cumin, ground mustard, tumeric, red pepper and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb. Cook partially covered (about 30 minutes). Bron: Heiner Lange BERTIE SE SKAAPSKENKEL OF BEESSTERT POT BERTIE SE SKAAPSKENKEL OF BEESSTERT POT Ek gebruik dit ook vir oxtail ook. 6 groot skenkels, sout en swart peper na smaak, 1 tl oreganum plus2 tl paprika. 1 derde kp olyfolie, 2 uie gekap, 2 seldery stingels, 2 wortels in ringetjies gesny, 4 knoffel huisies gekneus, een blik tamatie en uie, 6 beef stock in 6 kop. Kookwater opgelos, 2 gekneuste bay leaves,

gekapte pietersielie, een pakkie tamatie puree. Ek volg die maklikke manier, pak die skenkels of my oxtail in my Casserole bak. Gooi bg bestanddele oor. Bak 3ure by 180grade. Gooi sous af in kastrol, verdik met mazina as sous te sout is. Proe maar, andersins met n pakkie oxtail sous as dit nie te sout is nie. Een koppie rooiwyn kan ook werk. Baie mense hou nie van wyn by hul kos,dis heerlik maar gebruik jou beste rooi wyn. Geniet. Resep: Bertie DeWet FRIDAY LEG OF LAMB FRIDAY LEG OF LAMB INGREDIENTS/METHOD Cut off all the hard fat from your leg of lamb Then spike the meat with garlic. Mixed some Robertson Steak Spice with Herbs(Thyme, Rosemary). Fried the Lamb on both sides in oven-proof dish -about 10 minutes on 2 stove plates.

Lid on Dish. Put into oven.. bake at 180*C for 2 hrs. Water will collect. The last hr, I take it out of dish and put it on the open lid for another hour No marinade, no funny stuff SOURCE/PHOTO: Penelope van den Heever ROY SE LAMSKENKELBREDIE ROY SE LAMSKENKELBREDIE 3-4 Lamskenkels 2 Medium Uie byt grootte gesny 3 Medium Aartappels byt grootte gesny 3 Medium Wortels byt grootte gesny 2 Medium Soet pattat byt grootte gesny 2 Appels of 2 pere byt grootte gesny 3 Medium Tamaties byt grootte gesny 4 Knoffel huisies fyn gekap 5-7 Groen pampoen vingers (kan seker enige pampoen gebruik, verkies net iets met n skil daai groen en geel potjie pampoen werk nie lekker nie) 15-20 sampioene heel tot byt grootte gesny 15-20 lang groen bone opgekap nie te klein nie

1 klein Suurlemoen lemoen in kwarte gesny moet nie te veel suurlemoen insit nie Sit solank die oond aan op so 90 grade C In n groot Caserol pot, bruin/seel die skenkels in so bietjie olyf olie soos nodig 1 teelepel elk van Ina Paarman se Meat Spice en Robertsons se Traditional Braai Mix terwyl ek dit gereeld om draai Haal die skenkels uit en sit eenkant Braai dan net die harde groente eers vir so 5-10 min Uie, Wortelse, appels of pere, pattats en Aartappels Gooi so 2 teelepels Ina Paarman Vegetable Spice saam knoffel, sout en peper (Ek skat maar na smaak) Skep net so oor die hefte (3/4) van die groente uit Nou kan jy maar die stoof plaat afsit Pak die Lamskenkels lekker styf teen mekaar bo op die oorblywende groente en gooi die uitgeskepte gebraaide groente terug Versprei dan die opgekapte tamaties bo oor Sousie: 1 pakkie Ina Paarman Olive oil & Rosmerry coat & cook in sauce (So pers pakkie) 1 blokkie knorr stock Lam 1 blokkie knorr stock Vegetable 8 eetlepels Chutney 1 eetlepel Bisto 3 tee lepels bruin suiker 1 tee lepel mild curry (net nie te veel nie want die kerrie moet nie oorheers nie) Gooi al die bogenoemde in n maat beker en voeg kook water by todat die 1 liter merk bereik word Roer tot alles opgelos is en voeg dit by in die pot Alles moet net net bedek wees druk die groente so bietjie af in die sous in Plaas die suurlemoen skywe net so bo op alles

Sit die deksel op en in die oond vir 3 en half ure op 90 grade C Haal die pot uit en krap die suulemoen van die skil af en verwyder die skille (het al n skil raak gebyt, glad nie nice nie!) Proe sommer dan nou of daar nog bietjie sout en peper kort Gooi dan die sagte groente bo op Sampioene en pampoentjies Sit die deksel op en terug in die oond vir nog 1 uur op 180 grade C Haal die lamskenkels uit Voeg 150ml room in die pot en roer saggies tot opgelos Ons hou van Basmati rys maar jy kan seker enige iets gebruik Geniet Ons is net 3 in die huis en dit is baie kos, as ons klaar geeet het bly daar gewoonlik heelwat oor die oorskiet vleis maak ons fyn en sit dit terug in die pot, mash die groente bietjie fyner en laat prit op die stoof vir so paar minute voeg water by as dit te dik is Heerlike sop vir die volgende aand! Resep en Foto: Roy van Heerden