Pork belly roast Ingredients 1.3 kg higher-welfare pork belly 15 g fennel seeds 5 g sea salt 100 ml olive oil carrots celery onions garlic cloves, skin on fresh thyme 1 bottle white wine 75 g plain flour Method Turn oven to the highest temperature you can get it to. Using a Stanley knife score the skin down to the meat (try not to cut the meat), make the cuts very close together (go across the skin). Put the fennel seeds and the Maldon sea salt in a pestle and mortar and grind till the seeds are smashed and mixed well with the salt. Pour half the oil over the top of the skin of the pork belly,
sprinkle over ½ of the fennel and salt mixture and rub in, pour over the remaining oil and then the seed and salt mixture, now really rub this into the skin so that everything gets inbetween the skin and down onto the meat. Wash the carrots and celery well, cut them into large 2 inch pieces and throw these into the base of your roasting dish. Throw in the whole garlic bulbs, peel and cut the onions into large wedges. Toss in the whole thyme leaves. Put the seasoned pork belly on top of the vegetables and then put into your very hot oven for 10-15 minutes or until the skin of the belly starts to bubble and is golden brown. Turn the oven temperature down to 170 C/325 F/gas 3 then roast for 1.5 hours. Carefully open the oven door and add into the tray ¾ of the white wine, continue cooking for 1 hour. Remove the meat carefully from the oven and test to see if it pulls apart easily. If not put back in the oven until the meat is ready then remove from the oven. Take the meat from the tray and place onto a wooden board and allow to rest while you make the gravy. Put the tray of roasted vegetables directly onto your stove top and on a medium heat add in the flour and stir till thick. Cook for 1 minute then add in the remaining wine. If you sauce is too thick add a little more white wine. Using a potato masher, mash up the vegetables until you have a delicious thick looking sauce. Cook for 2-3 minutes on a low heat. Taste, strain through a sieve keeping all the lovely sauce for pouring over the roasted belly. Remove the crackling from the top of the belly and break up into pieces, set aside then pull the pork belly apart and enjoy with more vegetables and your home made gravy
Prego rolls Ingredients 200g 4 portions of rump steak (each) 30ml olive oil freshly ground black pepper 5ml sugar 1 packet of rocket leaves 4 Portuguese rolls For the marinade 15 ml oil 1 onion, chopped 1 red pepper, finely chopped 6 plump cloves garlic, sliced 1ml ground paprika 125ml dry white wine salt and freshly ground black pepper to season freshly ground black pepper Method To prepare the marinade Heat the oil and saute the onion with
the red pepper until soft. Add the garlic and stir-fry for another minute. Add the paprika and white wine and set aside to cool. Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight. Remove the steak from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference. Season with salt and freshly ground black pepper. Remove the meat from the pan, keeping it warm. Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken. Season to taste. Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce. Dries se vark Sticky pork / sweet & sour pork. Sooo maak ek.. Kry v jou appelkoos en perskesap. Spesery jou vleis soos jy daarvan hou. Ek geruik aromat, swart peper en paprika. ( dit werk goed met enige vark snit. Veral rib. As dit gerook is nog lekkerder ) Nou sit vleis in Dan kerf Gooi so kookpunt jy jou oon aan op 200 grade. Plaas jou oondpan met die oond. jy n ui fyn. 250ml sap en die uie in n houer. Mikrogolf dit tot.
Gooi dit nou oor jou vleis in die oond. Nou bak jy daai vleis tot mooi goudbruin en gaar. As jou vleis te droog raak voor dit gaar is voeg nog bietjie sap by. Daai vrugte geur werk baie mooi met die vark. Enjoy xxx Beef Wellington Macaroni & Cheese Yield: Serves 4 to 6 Prep Time: 15 minutes Cook Time: 1 hour Ingredients: 1/2 lb beef tenderloin steaks 3 tablespoons olive oil 1/2 cup yellow onion 1/2 cup baby bella mushrooms, chopped
1 tablespoon rosemary, chopped 1 tablespoon thyme, chopped 1 tablespoon Dijon mustard 1 stick butter 1/2 cup flour 2 cups milk 1 cup mozzarella 1 cup parmesan 1 lb elbow macaroni 1/3 cup cooked ham, diced into 1-inch cubes 1 package puff pastry sheet 1 egg, whisked chives, garnish salt and pepper to taste Directions: Preheat an oven to 400 degrees. In a large, oven-safe skillet preheated to medium-high heat, add 2 tablespoons olive oil. Sprinkle the beef tenderloin steaks with salt and pepper. Add them to the skillet and brown on both sides for at least two minutes per side. Remove from heat and place the skillet in the oven for seven minutes. Remove skillet from oven and place tenderloin steaks on a cutting board to rest before dicing into 1/2-inch cubes. Meanwhile, fill a stockpot with water and bring to a boil. Add the elbow macaroni and cook until al dente about 10 minutes. Drain the pasta and set aside in a large bowl. In the same skillet you cooked the steaks in, preheat the skillet back to medium-high heat and add the remaining tablespoons of olive oil. Next, add the onion, mushroom, rosemary, and thyme. Cook until the mushrooms have browned about five minutes. Stir in the Djon mustard and add a pinch of salt and pepper. Remove skillet from heat.
In a medium saucepan preheated to medium heat, melt the butter. Add the flour and continue to whisk until a roux forms. Gradually add the milk, continiuing to stir until thickened about five minutes. Remove from heat. Add the mozzarella, parmesan, salt, and pepper. Pour the cheese mixture into the bowl with the elbow macaroni followed by the mushroom mixture, ham, and tenderloin cubes. Toss everything together and pour into a 9 X 13 buttered casserole dish. Spread the macaroni cheese in an even layer. Top the macaroni and cheese with a single layer of puff pastry. Poke a few holes in the puff pastry to keep it from rising. Brush the puff pastry with egg wash and place the macaroni and cheese into the oven for about 30 minutes or until the puff pastry is golden brown. Remove from oven and garnish with fresh chives. Romerige texas-kaassteak Genoeg vir 4 mense Bereiding: 20 minute Rustyd: sowat 1 uur of oornag Gaarmaaktyd: 5-10 minute STEAK EN MARINADE 2,5 kg Texas-steak sap en skil van 2 suurlemoene
25 ml (5 t) worcestersous vars gemaalde swartpeper 4 knoffelhuisies, fyn gekap 45 ml (3 e) olyfolie sout BOLAAG 100 g cheddarkaas, gerasper 100 g mozzarellakaas, gerasper 145 g bloukaas, gekrummel 2 eiers, geklits 35 ml heelkorrelmosterd sout en gemaalde swartpeper 30 ml (2 e) gekapte pietersielie gebakte aartappelwiggies en roketslaai vir voorsit 1. STEAK EN MARINADE Sny die steak in porsies van 200-230 g. Meng die res van die bestanddele vir die marinade behalwe die sout en mariner die steaks oornag of n paar uur. 2. Verhit die oond tot 230 C en verhit n riffelpan tot baie warm. 3. Braai die helfte van die steaks in die verhitte riffelpan. Braai 2-3 minute aan albei kante en sout sodra die steaks geseël is. Wag tot die pan weer baie 4. 5. 6. 7. warm is voor jy die volgende steaks braai. Dit is belangrik om die steaks teen n baie hoë hitte te seël. Skep die gebraaide steaks op n voorbereide bakplaat en laat n paar minute rus. BOLAAG Meng al die bestanddele vir die bolaag en deel die vulsel tussen die steaks. Skep die vulsel op die steaks en rooster sowat 5 minute in die oond. Sit voor saam met gebakte aartappelwiggies en roketslaai.
Surf n Turf Pimento Burger with Cajun Remoulade Yield: Serves 2 to 4 Prep Time: 20 minutes Cook Time: 30 minutes Ingredients: for the crab cakes: 1/3 cup panko 2 tablespoons green onions, minced 1 teaspoon garlic powder 2 tablespoons mayonnaise 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon Old Bay seasoning 1/2 teaspoon Worcestershire sauce 1 large egg, beaten 1 cup fresh crabmeat
2 tablespoon olive oil salt and pepper to taste for the burger: 1.5 lbs ground beef 1 teaspoon Tabasco salt and pepper to taste for the cajun remoulade: 1/2 cup mayonnaise 1/4 cup Dijon 1 tablespoon Cajun seasoning salt and pepper Directions: for the crab cakes: In a large bowl, combine the first ten ingredients. Take the crab mixture and form into four medium-sized patties. Preheat a skillet to medium-high heat and add the olive oil. Place the patties in the skillet and cook for about three to four minutes on the first side, flip, and cook for additional two minutes. Remove from skillet and place on a plate. for the cajun remoulade: In a bowl, combine all ingredients. for the burgers: Preheat grill to medium-high heat. In a large bowl, combine beef, Tabasco, salt and pepper. Form beef into two large patties. Place beef patties on the grill and cook for about 5 minutes on the first side. Flip, and cook for additional three minutes on the other. Remove patties from grill and set aside to rest before serving. To serve: place hamburger patty on top of the bottom brioche bun. top the burger with a tablespoon pimento cheese. place the crab cake on top of the burger followed by a dollop of the
cajun remoulade. place the top of the brioche on the remoulade and serve. Repeat process for remaining burger. Griddled bavette steak with shallot and red wine sauce Ingredients 4 shallots, sliced in thin rings 4 tbsps olive oil 240ml red wine 240ml beef stock Salt and freshly ground black pepper 1 (680g) piece bavette steak 15g cold butter, in small chunks Method How to make Griddled bavette steak with shallot and red wine sauce 1) In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly
caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat. 2) Brush the flank steak on both sides with 2 tbsps of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side. Braai lasagne potjie After every braai, if there is any leftover meat, debone and skin the meat. then chop it up finely and add it to the container in your freezer that is specially placed there for
this purpose. as soon as you have enough meat in that container, make the braai lasagne potjie. If you don t have leftover meat, just fry 500g lean beef mince in the potjie as you start the process. What you need (feeds 4 6) 12 lasagne sheets butter For the bolognese sauce: 500 g finely chopped leftover braaied meat (any mixture of steak, chops, pork, chicken, boerewors). Failing this, just use 500g beef mince and fry in the potjie until lightly browned. 1 onion (finely chopped) 1 clove garlic (finely chopped) 1 cup mix of grated carrots and finely chopped celery 1 tot butter 1/2 cup dry red wine 2 tins chopped tomatoes 1 tot tomato paste 1 tot oregano 1 bay leaf 1 tsp salt 1 tsp pepper For the béchamel (white) sauce: 3 tots butter 3 tots flour 2 cups stock (vegetable, beef, chicken, etc., whatever you have on hand. Alternatively 1 cup stock and 1 cup milk) 1?2 cup cream 1?2 cup grated parmesan cheese (or aged cheddar, but then use more) 1?2 tsp nutmeg salt and pepper
What to do Make the bolognese sauce: In the pot that you will bake the lasagne in, mix the onion, garlic, carrot and celery and fry gently in the butter until soft. Some light flames should give you the correct heat. If it boils too rapidly, remove the pot from the flames and heat it with a few coals. Add the meat, wine, tomatoes, tomato paste, oregano, bay leaf, salt and pepper. Stir very well then simmer for 10 15 minutes, stirring now and then. Keep the cooked sauce in another container until you need it for Step 3. Make the béchamel sauce: In a separate pot, melt the butter and use a wooden spoon to mix the flour completely into the melted butter. Now add the stock bit by bit while you continuously stir the mixture. When all the stock has been added, let the sauce simmer for a few minutes. Remove from the heat and stir in the cream, Parmesan and nutmeg. Add salt and pepper to taste. Make the lasagne: Fill the cast- iron pot with layers of bolognese sauce, pasta sheets and béchamel sauce. A flatbottomed pot will result in a neater lasagne but any roundbottomed pot is also fine. Put the lid on the pot and bake the lasagne for about 50 minutes by placing the pot on a stand over coals and also putting a few coals on the lid of the pot. When all the pasta sheets are completely soft, the lasagne is ready. Chicken Shawarma Gratin with Jalapeno Mint Yogurt
Yield: Serves 4 Prep Time: 20 minutes Cook Time: 45 minutes Ingredients: for the chicken shawarma: 1 1/4 cup ground chicken (will have leftover) 2 tablespoons fresh lemon juice 1 teaspoon curry powder 2 teaspoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon ground cumin 3 garlic cloves, minced 2 tablespoons unsalted butter 1 cup couscous, cooked 1/4 cup roasted red peppers, diced 1/2 cup garbanzo, rinsed 3 large eggs, whisked 1 1/2 cups whole milk 3/4 cup mozzarella, shredded ( + more for garnish) 6 large tomatoes slices cut in half 1/4 cup feta, garnish salt and pepper to taste
for the jalapeno mint yogurt: 1/2 cup plain Greek yogurt 1 tablespoon lemon juice 1/2 jalapeno, deseeded, diced 2 tablespoons fresh mint, minced salt and pepper to taste Directions: for the chicken shawarma: Preheat oven to 375 degrees. In a large bowl, combine the first seven ingredients. In a large skillet preheated to medium high heat, melt the butter. Add the chicken shawarma to the skillet and cook the chicken until cooked through about 5 minutes. Remove from heat. Next, spray a medium baking dish (a little smaller than a 9X13) with non-stick cooking spray. Place the couscous on the bottom of the baking sheet spreading in an even layer. Add the chicken shawarma on top followed by roasted red peppers and garbanzos. In a large bowl, combine eggs, mozzarella, and milk. Pour egg mixture over the chicken shawarma. Place tomato slices on top and garnish top with remaining mozzarella. Bake for about 45 minutes or until golden brown. Remove from oven and garnish feta and jalapeno mint yogurt. Serve immediately. for the jalapeno mint yogurt: In a large bowl, combine all the ingredients. Set aside.
Slow Cooker Swiss Steak 6 medium beef blade steaks 8 oz fresh mushrooms, thinly sliced 1 medium onion, sliced 1 tbs fresh thyme, minced 1 1/2 tsp sweet paprika 3/4 cup chicken stock 1/4 cup dry sherry 1/4 cup flour 4 tbs oil salt & pepper to taste 2 tbs fresh parsley, chopped 1/2 cup cream Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker. Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up
all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker. Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours. Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve Makes either 6 smaller servings or 3 larger servings.