KOLBE MARINADE

 

KOLBE MARINADE

·        Sojasous halwe koppie

·        Mirrin of rys wyn halwe koppie

·        Heuning twee eetlepels

·        Spring onions x 3

·        Knoffel 3 huisies

·        Gemmer  drie muntstuk skyfies

·        Kiwi vrug -meen

METODE

Meng al die vloeistowwe

Gooi die knoffel huisies, gemmer skyfies en een geskilde kiwi vrug by in ‘n menger.

Veroom als.

Neem die beesrib, sny in rib stukkies en mariner in die veroomde sous vir 2 dae.

Braai op sagte kole

LEKKERRRR!

Trinchado

 Ingredients

• 2 -3 tablespoons Worcestershire sauce or 2 -3 tablespoons soy sauce

• 1 -2 tablespoon balsamic vinegar

• 3 tablespoons margarine

• 3 tablespoons olive oil

• 1kg cubed beef

• 2 large onions, chopped

• 3 -4 small hot red chili peppers, stemmed and chopped (retain the seeds)

• 6 -8 garlic cloves, minced

• 3 tablespoons flour

• 1 cup beef stock

• 1 cup red wine or 1?2 cup brandy

• 2 bay leaves

• 1 tablespoon sugar

• Salt & freshly ground black pepper

• Bread, for dunking

Instructions

Marinate the beef in a mixture of Worcestershire sauce (or soy sauce) and soy sauce for between 30 - 60 minutes. This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning.

In a large saucepan, heat 1-tablespoon margarine and 1 tablespoon oil. When the margarine is melted and sizzling, add about ¼ of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in batches. Add 1-tablespoon margarine and 1 tablespoon oil between the batches as needed. Each batch should brown for about 3 - 4 minutes so the juices are sealed within the cubes.

Reduce heat and add the onions, chili and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.

Add the stock, red wine (or brandy) and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.

Add the beef cubes together with any juices that may be in the bowl. Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper.

 

Mosambiek chillie sous

 

MOSAMBIEKSE CHILLIE SOUS

Benodig:

2 rooi bell pepers

Een ui fyngekap

5 huisies knoffel

Een-en-half teelepel gerookte paprika

Een-en-half teelepel droee origano

60ml rooi wynasyn

Halwe suurlemoen se zest

Halwe suurlemoensap 2 Teelepels sout

1 Teelepel swart peper

Metode:

Sit als in versapper en verroom dit

Kook prut vir 30 minute.

Voeg ander halwe suurlemoen zest by

Voeg anderhalwe suurlemoensap by

Plaas in fles en laat rus vir 24 uur

Kos uit die Ooste

 

ZAATAR RECIPE

Ingredients

1 tablespoon dried thyme- crushed (or sub oregano)

1 tablespoon  ground cumin

1 tablespoon  coriander ground

1 tablespoon toasted  sesame seeds

1 tablespoon sumac

½ teaspoon salt

¼ teaspoon or more chili flakes- optional

Instructions

Mix all the ingredients together in a small bowl. Store in an airtight container.

For the most flavour, toast whole seeds (cumin seeds and coriander seeds) until fragrant, then grind. This will make the most flavourful zaatar. If you don’t have whole seeds, feel free to use ground spices

 

 

BEREBERE SPICE

INGREDIENTS

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1 teaspoon black peppercorns

2 whole allspice berries

Seeds of 4 green cardamom pods

4 cloves

5 dried red chilies , seeds and membranes removed and broken into small pieces (see Note)

3 tablespoons sweet paprika

1 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cinnamon

1 teaspoon turmeric

INSTRUCTIONS

 

In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.

Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.

Store in an airtight container in a dark place.

NOTES

If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.

Frik en May se guacomale dis

FRIK EN MAY SE GUACOMALE DIS

 

Genoeg vir 2 mense

1 x ryp avocado met ‘n vurk in blokkies gedruk

1 x eetlepel lemetjie sap

knippie komyn

halwe teelepel fyn sout

knippie swart peper

Kwart teelepel knoffel poeier

halwe teelepel Zatar

kwart teelepel gerookte Paprika

kwart ui in fyn blokkies gesny

halwe tamatie (skep pitte uit) sny net die vlees in klein blokkies

roer-meng als stadig sodat die avocado nie pap raak nie

Laat staan in die yskas vir ten minste een uur

PROE : -)) met sout-beskuitjies