Lieflike lamskenkel!

Written by Liesl. Posted in *Traditional/Ethnic/Cultural Recipes

Lamskenkel is een van die gewildste vleissnitte wanneer jy gaste wil bederf. Die resultaat is indrukwekkend, al is die proses eintlik glad nie so ingewikkeld nie. Boonop het jy regtig net ‘n handjievol bestanddele nodig om ‘n bord kos voor te sit wat waarlik imposant lyk. Hierdie week berei Estelle Wainright en die res van die kombuisspan van Green Gecko, geleë by die Kruger Huis, vir ons hierdie lekker gereg vir twee voor.

Bestanddele:

2 Lamskenkels
10g Tamatiesous/pasta
5ml Worcestersous
100ml Rooiwyn
5g BBQ Speserye
2 klein Aartappels
2 klein Wortels
2 Murgpampoentjie
2 Babasoetmielie
4 rooi Soetrissies, gesnipper
½ Ui
2 Groenboontjies
10g gesoute Botter
3g Tiemie (fyn)
Swartpeperkorrels, gemaal (na smaak)
Vars Pietersielie
Vars Roosmaryn

Metode:

Plaas die lamskenkel in ‘n oondbak en geur met die speserye, die tamatiesous, Worcestersous en rooiwyn. Bedek met foelie en bak teen lae hitte vir ongeveer 3 ure.
Maak intussen kapokaartappels van die aartappels deur dit te skil, te kook en fyn te druk. Geur na smaak.
Sodra die skenkels byna gereed is, smelt die botter in ‘n pot en voeg die res van die groente by. Roerbraai liggies en geur met pietersielie, tiemie,sout en peper na smaak.
Skep op ‘n mooi bord en garneer met roosmaryn.

A “weak” for sweet things

Written by Liesl. Posted in *Traditional/Ethnic/Cultural Recipes

Rustenburg’s annual Cupcakes of Hope initiative will hopefully see dozens of patrons with the proverbial sweet tooth flocking to the Waterfall Mall and Polar Ice Cream Shop in Zinniaville on Saturday (pre-orders from Wednesday) to enjoy one of life’s sweetest tastes while supporting a deserving campaign aimed at Kids with Cancer. In addition South Africans will celebrate National Cupcake Day on Saturday.
Cupbake Angels from all over Rustenburg have teamed up weeks ago in preparation for the big day on Saturday when stacks of cupcakes in all shapes and colours will bring some sweetness into your and someone else’s life. One of these is Bronwyn Mienie who is treating us to a delicacy similar to cupcakes in our “What’s Cooking?” column this week – Bronwyn prepares the evergreen Pavlova – one of the best we’ve tasted in a long time.

Ingredients:

For mini Pavlovas (for eight to ten mini Pavlovas)
6 large egg whites at room temperature
1.5 cups granulated sugar
2 tsp corn starch
½ tbsp lemon juice
½ tbsp Vanilla extract

For cream:

1½ cups heavy whipping cream (very cold)
2 tbsp granulated sugar

For topping/décor:

4-5 cups of fresh fruit such as blueberries, kiwi fruit, raspberries, sliced strawberries and mint leaves for garnish.
How to make Pavlova:
Preheat oven to 100°C.; Line a large baking sheet with parchment paper. In your mixer, beat 6 egg whites on high speed for 1 min until soft peaks form. With the mixer on, gradually add 1½ cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
Use a spatula to quickly fold in ½ tbsp lemon juice and ½ tbsp Vanilla. Then fold in 2 tsp corn starch and mix until well blended. Pipe meringue into 3 to 3½ inches wide “nests” onto parchment paper using a tip of approx 1½ cm. Indent the center with a spoon to allow room for the cream. Bake at 100°C for 75 min and turn oven off without opening. Leave meringue in hot oven for another 30 min.
Transfer the Pavlova with the parchment paper onto the counter or a cookie rack and allow to cool to room temperature. Once cooled, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temp.
To make frosting and assemble Pavlovas
Beat cold whipping cream with 2 tbsp sugar in the cold bowl for 2 to 2½ minutes or until whipped and spreadable. Pipe frosting onto the Pavlovas and top with fresh fruit dressings of your choice. The mini Pavlovas should be enjoyed within 4 hours of preparation.

Hierdie heuningtert Simson se Moses

Written by Liesl. Posted in *Traditional/Ethnic/Cultural Recipes

Rustenburg Herald se kookspan het onlangs by die kombuis van Jennie en Nia en die res van die vrolike klomp Viljoens by Olifantsnekdam ingeloer waar ons op allerlei lekker eetgoed getrakteer is. “Kleinsus” Nia het by die geleentheid vir ons ‘n Hoendergereg a la Nia gemaak. Dié week is dit ousus Jenni wat ‘n heuningtert opdien waaroor gedigte geskryf kan word. Ons het dadelik tot die slotsom gekom dat Simson sommer ‘n hele trop leeus sou stormloop vir ‘n happie van hierdie heuningtert wat sekerlik baie lekkerder is as ‘n paar handevol heuning uit die ribbekas van ‘n dooie leeu. As daar van ons lesers is wat nou nie die kloutjie by die oor kan kry nie, trek gerus weer die bybelverhaal van Simson nader. Maar met respekte gesê, hierdie resep sal jy ongelukkig nie daar vind nie...
Nouja, sonder enige verdere verwyl – hiermee Jenni se heerlike heuningtertresep – jy moet dit eenvoudig beproef!
Bestanddele:

250 ml koekmeelblom
125 ml strooisuiker
20 ml bakpoeier
1 ml sout
125 ml melk
50 ml margarien/botter
1 eier
50 ml heuning
25 ml botter

Metode:
Verhit oond tot 180°C. Smeer ‘n tertbord met Spray ’n Cook/botter. Sif meelblom, suiker, bakpoeier en sout saam in ‘n mengbak. Gooi die melk in ‘n klein kastrol oor ‘n matige hitte. Voeg die 50 ml botter/margarien by. Haal dadelik van die plaat af wanneer botter gesmelt is. Klits eier en roer by die melkmengsel. Roer die louwarm melkmengsel taamlik vinnig in die meelmengsel in groot mengbak. Moenie beslag laat staan nadat dit gemeng is nie. Sit in oond en bak vir 15 minute.

Sous:

Plaas kastrolletjie op stoofplaat oor matige hitte. Laat heuning en 25 ml botter saamsmelt. Moenie laat kook nie. Haal tert uit die oond en gooi die heuningsous oor terwyl die tert nog warm is en smeer oor die hele tert met ‘n spatula. “Versier” so hier-en-daar met spuitroom en bedien. (Wenk: Skep eers vir jouself twee stukkies uit want as jy jou weer kan kry, is die tertjie skoonveld – vra maar vir Jenni!). Ons sal nie sommer gou weer kerm oor die prys van heuning nie!

Hoender a la Nia

Written by Zandre. Posted in *Traditional/Ethnic/Cultural Recipes

Rustenburg Herald se kookspan het onlangs by die Viljoen-familie op Olifantsnek ingeloer waar Joe en Mariëtte se twee pragtige dogters (Nia en Jenni) onderskeidelik vir ons ‘n geurige hoendergereg en ‘n fantastiese heuningkoek voorgesit het.
By sommige mense kuier ‘n mens net eenvoudig lekkerder en dit is bemoedigend om in vandag se onsekere en moeilike tye ‘n spontane, vriendelike en dolgelukkige gesin te sien.
Ons kuiertjie was bestem vir die volgende aflewering in ons reeks “Raak die ‘klits’ kwyt” en ons het behoorlik baljaar tussen al die heerlike eetgoed.
Vandeesweek val ons weg met Nia se maklike maar heerlike hoendergereg wat sommer in ‘n japtrap afgerond word.
Nia het dit só gedoen:
Bestanddele:

8 hoenderborsies
700 ml tamatiesous (verkieslik All Gold)
62 ml kerriepoeier
25 ml Oreganum
5 ml paprika
5 ml Portugese hoenderspeserye
5 ml sout en peper gemeng
2 vars tamaties
Sesamesaad

Metode:

Sny hoenderborsies in blokkies. Meng die volgende bestanddele saam vir sous: Tamatiesous, kerrie, oreganum, sout & peper, paprika en Portugese hoenderspeserye. Sny tamaties in klein blokkies, voeg by die sous en meng deeglik. Meng hoenderborsies en sous saam in ‘n dikboomkastrol. Roer die mengsel kort-kort tot gaar (± 10 minute). Strooi sesamesaad bo-oor en bedien op pasta of rys of wat jy ook al verkies.

We have Hope for potjie on the Hill

Written by Liesl. Posted in *Traditional/Ethnic/Cultural Recipes

Our hosts this week need little introduction – Dave and Chantelle share the recipe of a wonderfully flavoured potjie that can be prepared with any cut of beef and fresh or preserved figs.
The pot has a sweet and sour taste with a hint of chilli and is low maintenance during the cooking period. The pot must be made on a slow fire as to avoid the sweet ingredients from sticking to the pot and burning. This recipe combines an interesting set of ingredients with the traditional cooking method for “potjiekos”.

Ingredients:
The juice of 8 squeezed lemons
Finely chopped fresh garlic
4 medium sized green chillies
Fresh or dried herbs (Oregano, Rosemary, parsley and thyme);
BBQ spice of your choice
Salt
3 chopped onions
3 Kg beef
2 Containers of preserved figs
Half a tin of fig jam/honey
Add to taste the following:
Potatoes
Carrots
Green beans
Mushrooms
Patty pans
Baby marrows
Sweet corn (optional)

Allow 4 hours cooking time

Method:
Mix the fresh herbs and garlic with the juice from the lemons in a container large enough to contain all the meat. Add the meat to the lemon juice mix and marinade for 4 hours. Cook the onions in the potjie until slightly browned or until they lose colour and remove them from the pot. Insert the meat and the lemon juice mix in the potjie. Add the BBQ spice to the mix and stir well. Cook on a low heat for 30 min.
Chop the figs and add them to the potjie at the 30 min mark. Cook the meat for another hour. Add the green beans, potatoes, carrots, mushrooms, onions and a pinch of salt to the potjie and stir slightly. Cook the meat for another hour on low heat.
Add the fig jam or honey to the potjie and stir slightly. Add the rest of the veggies to the top section of the potjie. These veggies lay on top of the potjie and will be steamed until soft and will provide another element to the taste of the potjie. Cook the potjie for approximately another hour to ensure the veggies are soft and tender. Do not overcook the vegetables added last, it is important that they retain their own flavour. When the veggies are soft the potjie is done. The potjie can be enjoyed with any side dish or on its own.

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