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WINDMEUL KELDER KERRIE AFVAL - PDF Free Download
Download "WINDMEUL KELDER KERRIE AFVAL"
1 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
2 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.
6 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)
7 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
8 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
9 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.
10 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,
14 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
DIE QUINTUS PORK BELLY DIE QUINTUS PORK BELLY Verhit oond op die hoogste rooster stelling. Sny die vet in klein blokkies sonder om die vleis raak te sny. (gebruik maar n lekker skerp mes) Sprinkel bietjie
Kerrie perskes Koringslaai met Kerrie Perskes: 200gram koring, 50ml olie, 1grt soetrissie gekap, 3ml borrie, 6ml matige of sterk kerrie na smaak, 1grt ui gekap, 1grt blik perskes gedreineer, 25ml bladjan,25ml
Marieta van Bladeren Nigella se aartappel blini. Maar ek dress hom soos die foto
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