20 MINUTE MEATBALL STEW:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 9, 2011 at 1:32pm
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced -wafer-thin
3 Ribs celery,sliced -wafer-thin
1 cup Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine -OR tomato-juice
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs.
Brown in skillet.
Discard any fat.
Stir onion into skillet and cook 1 min.
Add boiling water or broth and extract or bouillon.
Add remaining veggies, seasonings.
Cover, cook over low heat, 15 mins until vegs are tender.
Combine wine or water and flour in covered jar.
Shake and stir into skillet.
Cook and stir until sauce is thick, 4 mins.
MUFFIN PAN MEAT BALLS:
by Kos vir kampeerders met idees vir kampering on Thursday, March 10, 2011 at 11:15am
1 egg, beaten
1/3 cup (80 ml) milk
1/3 cup (80 ml) KNORR Braai Sauce
2 Weetbix, crushed
1 tablespoon (15 ml) chopped spring onions
1 tablespoon (15 ml) Robertsons Dried Origanum
500 g beef mince Robertsons
Salt and Pepper to taste
In a bowl combine all ingredients.
Roll into balls. Place in greased mini muffin tins.
Bake in 180°C oven for 15-20 minutes, depending on the size, or until done.
Pop them out and serve with chips.
NOTE:
These can be frozen in freezer bags.
When ready to eat warm up in oven or microwave in a safe dish
OUMA ELSA SE KERRIE EN RYS:
by Kos vir kampeerders met idees vir kampering on Friday, March 25, 2011 at 2:22pm
5 Uie
25 ml Kerriepoeier
4 tl. Gemmer
2 1/2kg Maelvleis
5 Eetlepels Appelkooskonfyt
1 tl Borrie
4 tl Sout
200 ml Asyn
2 1/2 Eetl Tamatiesous
2 1/2 Eetl Mielieblom (Mezina)
2 Ekstrak blokkies (OXO)
500 ml Kook water
Braai uie, kerriepoeier, gemmer en maalvlais tot goudkleurig.
Voeg dan die konfyt, borrie, sout, asyn , tamatiesou, Mielieblom, blokkies OXO en kookwater by.
Prut op 'n lae hitte vir 15 min en Geniet!!!!
KERRIE VIR DIE WINTER:
by Kos vir kampeerders met idees vir kampering on Friday, March 25, 2011 at 2:19pm
Met maalvleis en speserye kan jy 'n heerlike warm maaltyd vir die winter maak.
INDIESE KERRIE:
Dis 'n baie geurige gereg en nie té sterk nie.
15 ml elk botter en olyfolie
1 ui, in ringe gesny
2 brandrissies, ontpit en opgekap
6 huisies knoffel, gekneus of
5 ml knoffelsout
1 kg maalvleis
7,5 ml borrie
5 ml mosterdsaad
4 heel naeltjies
kaneelstokkies
15 ml masala vir kerrie
10 ml vars koljanderblare, opgekap
10 ml gemaalde gemmer
5 ml gemaalde komynsaad
2 kardamompeule
3 tamaties, geskil en opgekap
500 ml bruin lensies, gaar
10 ml gharam-masala
Verhit botter en olie in 'n kastrol en braai die ui, brandrissies en knoffel liggies daarin.
Voeg maalvleis by en braai tot gaar.
Voeg die volgende nege speserye by, dan die tamatie en daarna die lensies.
Voeg kookwater by soos verkies en kook liggies.
Voeg gharam-masala laaste by en laat goed prut.
Bedien met rys of pasta.
KATKOPPE/KNAPSAKKIES: (FRIKKADELLETJIES):
by Kos vir kampeerders met idees vir kampering on Thursday, April 14, 2011 at 1:08pm
3 Snye brood
1kg Maalvleis
1 Ui baie fyn gesny
2 Eiers
10ml Sout (2 teelepels)
5ml Braaivleis speserye
5ml Bakpoeier
1 Eetlepel Asyn
Meng alles saam en maak klein frikkadelletjies.
Kook in klein bietjie water tot gaar.
Tel van stoof af en laat koud word.
BESLAG:
500ml Meel (2 koppies)
10ml Bakoeier (2 teelepels)
2 Eiers
2ml Sout
400ml Melk (1 ½ koppie)
Kookolie vir diep braai
Klits alles goed saam tot gemeng en sonder klonte.
Doop koue frikkadelletjies in beslag en braai in warm olie tot ligbruin.
Dreineer op kombuis papier.
Rol die koue frikkadelletjies in bietjie meel dan klou die deeg beter daaraan.
MEATBALL MUFFINS - Santa Kloosterziel [Lidia, ek't hierdie op wat eet ons vanaand gekry...hoop dit help]
by Kos vir kampeerders met idees vir kampering on Wednesday, April 13, 2011 at 1:52pm
Serves 6
1 egg, beaten
1/3 cup (80 ml) KNORR Braai Sauce
1 tablespoon (15 ml) chopped spring onions
500 g beef mince
1/3 cup (80 ml) milk
2 Weetbix, crushed
1 tablespoon (15 ml) Robertsons Dried Origanum
Robertsons Salt and Pepper to taste
1. In a bowl combine all ingredients
2. Roll into balls
3. Place in greased mini muffin tins
4. Bake in 180°C oven for 15-20 minutes, depending on the size, or until done.
5. Pop them out and serve with chips
6. NOTE: These can be frozen in freezer bags
7. When ready to eat warm up in oven or microwave in a safe dish
VINNIGE DORITO’S RESEP: [hierdie by 'n maatjie gekry per epos]
by Kos vir kampeerders met idees vir kampering on Friday, April 15, 2011 at 1:53pm
Hierdie is genoeg vir 6 mense.
2 x pakke Dorito’s (enige geur)
2 x Blikkie tamatie & uie smoor
1kg maalvleis (gaar)
2x 250ml sour cream
Baie kaas
Pak Dorito’s onder in oondbak (hou so bietjie oor om bo-op te pak)
Gooi 2 x blikke tamatiesmoor oor.
Dan die maalvleis – lekker gespice soos jy daarvan hou
Dan gooi jy suurroom oor – eintlik smeer, want hy is mos dik
LEkker baie kaas – dis die geheim
En sit so paar ekstra dorita’s bo op – laat hulle sommer so regop staan
Dan lyk dit soos ‘n Dinosaur gereg!
Bak in oond by 180grade vir so 20-30 min tot kaas “bubble” en geure lekker meng.
KERRIE EN RYS: [myne]
by Kos vir kampeerders met idees vir kampering on Tuesday, April 19, 2011 at 12:51pm
2 Uie gekerf
25 ml Kerriepoeier
2t Gemmer
2 kg Maalvleis
5 E Appelkooskonfyt
1 t Borrie
2t Sout
100 ml Asyn
2 E Worcestersous
4 E Tamatiesous
4 E Blatjang
1 pakkie Beesstertsoppoeier
500 ml Kook water
4 Aartappels in blokkies gesny
4 Groot wortels in blokkies gesny
Halwe hand korrente/rosyne
Halwe hand sultanas
peper na smaak
Braai uie, kerriepoeier, gemmer en maalvleis tot goudkleurig.
Voeg dan die groente en res van die bestanddele by behalwe die soppoeier.
Prut op 'n lae hitte totdat groente sag is.
Voeg nou die aangemaakte soppoeier by en roer goed deur.
Voeg nog water by as dit lyk of dit te droogkook.
Bedien met rys.
In plaas van maalvleis kan jy ook blokkies bees/skaapvleis of hoender gebruik.
As jy hoender gebruik, vervang die beesstertsoppoeier met hoenderroomsoppoeier.
Jy kan ook ertjies hierby voeg. [2 kop]
BLITSIGE MAALVLEIS EN BONE KERRIE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:13pm.
(Hierdie resep is 'n staatmaker wanner die finansies soms min is en die gebakte bone redelik goedkoop is.
1 ui, gekap
250 - 500 g beesmaalvleis
1 blik gebakte bone in tamatiesous
kerrie na smaak
sout en peper na smaak
olie
Soteer die ui in die olie tot sag.
Voeg die kerriepoeier by en braai vinnig.
Voeg die maalvleis by en braai tot bruin.
Voeg bone en smaakmiddels by en bring tot kookpunt.
Bedien saam met rys en mengelslaai en jou gunsteling 'chutney' (blatjang
SUIKERMIELIEBREDIE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:24pm
25ml olie 1 ui, fyn gekap
500g maalvleis 5ml sout
2ml peper 1 vleisekstrakblokkie
225ml kookwater 2 aartappels, geskil en in blokkies
410g (1 blik) roomsoort suikermielies geroosterde tamatieskywe
Verhit die olie in ‘n swaarboomkastrol/potjie.
Soteer die ui in die olie totdat dit ligbruin en deurskynend is.
Voeg die maalvleis by en verbruin dit.
Roer dit gereeld om sodat dit nie aanbrand nie.
Geur met sout en peper.
Los die vleisekstrakblokkie op in die kookwater en voeg dit saam met die aartappel blokkies en suikermielies by die vleis.
Plaas die deksel op en stowe dit 20-25 minute lank oor lae hitte.
Roer af en toe om.
Skep die bredie uit in ‘n warm opskepskottel.
Garneer die gereg met geroosterde tamatieskywe.
Bedien warm.
STAMPKORING BOBOTIE:[huisgenoot wenresepte]
8 – 10 persone
3 uie, gekap
60 ml olie
800g maer maalvleis
750 ml gekookte koring
12 gesnipperde appelkose, week in 50 ml Sherry
150 ml rosyne
30 ml bruinsuiker
15 ml kerriepoeier
10 ml borrie
2 ml suurlemoenpeper
10 ml sout
60 ml chutney
30 ml appelkooskonfyt
30 ml asyn
30 ml tamatiepasta
2 eiers geklits in 375 ml melk
Sorteer die uie in olie en voeg die maalvleis by en braai tot bruin.
Voeg die rosyne, appelkose en koring by.
Meng al die ander bestanddele, behalwe die eiermelkmengsel.
Voeg by die vleismengsel.
Kook vir 10 minute op medium hitte.
Plaas alles in ‘n gesmeerde oondbak.
Gooi die eiermelkmengsel oor en bak vir 30 minute in warm oond van
180 grade C.
Kan ook in mikrogolf gemaak word, pas net die tye aan.
MAALVLEIS MET NOEDELS: [Pasta en Pizza Resepte]
1 kg maalvleis
750 ml skulpienoedels ( 3 k )
100 ml tamatiesous ( 8 E )
5 ml kerriepoeier
750 ml water ( 3 k )
METODE:
Plaas die rou maalvleis in `n groterige kastrol. Strooi die rou skulpies bo-oor.
Skep die tamatiesous en kerriepoeier bo-op die skulpies.
Sit deksel op en laat opkook.
Prut dan 30 minute lank oor matige hitte totdat die noedels sag is.
VINNIGE CHILI CON CARNE:
3 x dik snye brood
5 tamaties [ingemaak of vars]
Chilipoeier of Masala na smaak
sout en peper na smaak
500 g maalvleis
1 blik suikermielies
Sny brood in blokkies en braai goudbruin in olie.
Haal uit en braai vleis.
Voeg tamaties by en kook tot ergste vloeistof verdamp het.
Voeg nou chilipoeier, sout, peper na smaak by.
Voeg mielies by.
Meng goed deur.
Roer broodblokkies by en verhit tot goed deurwarm is.
Garneer met uieringe en groenrissie.
Bedien saam met slaai, rys of pap.
OOSTERSE MAALVLEIS:
500g maalvleis
1 ui
5ml fyngemaakte knoffel
2 ontpitte rooirissies
10ml gerasperde vars gemmerwortel
410g pynappelstukkies
60ml oestersous
10ml soet rissiesous
15ml sojasous
90ml pynappelsap
30ml vars koljanderblare
Roerbraai maalvleis, gekapte ui, knoffel, gemmerwortel en gekapte brandrissies saam. Dreineer pynappelstukkies maar behou die sap. Voeg oestersous, soet rissiesous, sojasous en pynappelsap by maalvleis. Laat prut tot geurig. Voeg koljanderblare asook pynappelstukkies by. Verhit tot warm. Sit voor op noedels of rys.
RIAAN SE FRIKKADELLE IN TAMATIESOUS: [Deur Huisgenoot]
Riaan smag na sy ouma se frikkadelle in tamatiesous. Ons het hierdie weergawe spesiaal vir hom gemaak.
Genoeg vir 4-6 mense; Bereiding: 30 min; Gaarmaaktyd: sowat 30 min
Frikkadelle
30 ml olyfolie; 1 ui, fyn gekap; 1 knoffelhuisie, gekap; 600 g maalvleis; 2 eiers, geklits; 30 ml (2 e) pietersielie, fyn gekap; worcestersous na smaak; sout en vars gemaalde swartpeper
Tamatiesous
2 knoffelhuisies, gekneus; 30 ml (2 e) olyfolie; 1 blik (410 g) gekapte tamaties; 15 ml (1 e) tamatiepuree; 5 ml (1 t) suiker; 30 ml (2 e) gekapte pietersielie; sout en vars gemaalde swartpeper; vars pietersielie vir garnering
Frikkadelle:
Verhit ’n bietjie olyfolie en braai die ui en knoffel tot sag en deurskynend. Voeg by die maalvleis, gevolg deur die eiers, pietersielie, worcestersous, sout en peper. Meng goed en deel in ewe groot porsies. Rol die frikkadelle met jou hande (maak jou hande klam, dan rol dit makliker). Verhit die res van die olie en braai die frikkadelle oor matige hitte tot goudbruin. Skep uit.
Sous:
Braai die knoffel in verhitte olyfolie in ’n groot pan tot sag en deurskynend. Voeg tamatie en tamatiepuree by en laat prut tot sous verdik. Voeg die suiker, pietersielie, sout en peper by. Skep frikkadelle in die sous en verhit oor matige hitte tot geurig. Garneer met vars pietersielie en sit voor saam met romerige kapokaartappels of rys.
BOERTJIE TACOS:
(Bedien 4 mense, of een Taco-Addict)
Maalvleis-mengsel
1 x Ui Opgekap
500g Maalvleis
1tlp x Maalvleis Speserye
1tlp x Kaneel
2 tlps x fyngemaakte knoffel
Halwe pakkie Bruin Uie Sop
2 Tlp Worcestor sous
Braai die ui, tot bruin & Deurskynend.
Gevolg deur die Maalvleis.
Gooi die halwe pakkie uis sop oor die vleis (onthou: sop poeier gee nie soveel smaak aan die vleis, soos wat dit verseker dat die sousie lekker dik word oor die vleis nie).
Gooi al die speserye & kruie oor die vleis.
Laat dit prut vir so 15 min met ‘n kwart koppie ekstra water.
** Indien jy van Chillies hou, kan jy ook 2 – 3 opgesnyde groen chillies saam met die uie braai in die begin **
Tacos Die Taco Skulpies is beskikbaar by meeste supermarkte in Gauteng (gewoonlik by die Pasta afdeling).
Die Tacos laat jy vir so 6 min in die onderste rak op 180 C bak.
Die Vulsel
Plaas nou die maalvleis (met ‘n teelepel werk die maklikste) onder die skulpies.
gevolg deur opgesnyde tamaties.
Guacamole (jy kan of die gekoopte Guacomole gebruik, of tuisgemaak: een fyngemaakte Avo, suurlemoensap, peper)
Laaste kan jy of gerasperde kaas oorsprinkel of vir ‘n meer gesonde en natuurlike smaak: opgekerfde chillies & rocket!
Eet dadelik!!
** Net ‘n wenk… Omdat die skulpies nogal lomp is om mee te werk, gebruik ek ‘n bakkie met Aartappel wiggies om die bou van die Tacos makliker te maak! **
GEBRAAIDE MAALVLEIS BALLE MET SPEK: [MORNé MYBURGH]
Bestandele.
500 gr Maalvleis
BBQ speserye
Gemengde kruie
1 of 2 eiers
Repe spek vleis.
Meng die Maalvleis en speserye en eiers saam.
Rol die maalvleis mengsel balatjies volgens hoeveel repies spek jy het.
Vou een repie spek om elke balatjie en braai op die rooster met oop kole maar moet met 'n statdige vuur gebraai word tot die maalvleis tot in die middel gaar geraai het dan kan jy die kole saam krap en die rooster laat sak en hulle lekker bruin braai.
KERRIE EN RYS:
500 g maalvleis
1 ui
Bietjie olie
½ teelepel Rajah kerriepoeier (mild and spicy)
Blikkie groente
2 eetlepels appelkooskonfyt
3 of 4 naeltjies
1 pakkie Royco mild thai Kerrie (bief) (klaar geel, geen borrie nodig)
Gooi ‘n bietjie olie in ‘n kastrolletjie. Kap ui en braai in die olie.
Gooi die kerriepoeier by.
Laat dit saam met die uie braai.
Voeg maalvleis by en braai tot bruin en gaar.
Meng Royco mild thai kerriepoeier met water en voeg by die maalvleismengsel.
Prut oor stadige hitte.
Voeg naeltjies by.
Gooi 2 eetlepels appelkooskonfyt by.
Dan die groente.
Bedien met rys, piesang en blatjang.
HEERLIKE GEVULDE FRIKKIES VIR BRAAIVLEIS: [MY EIE RESEP]
Maak jou gunsteling frikkadelmengsel. [Jy kan hierby inmeng gerasperde wortels/zucchini of beide]
1 Bottel peppadews [rooi/orange/geel of almal]
Blokkies mozarella kaas
Maak groot frikkadelle en vul dit met 'n peppadew waarin jy 'n blokkie kaas gesit het.
Vou mooi stewig toe in die frikkadel.
Sit in bord en laat dit rus in yskas vir so 30 minute of langer.
Braai op rooster buite tot goudbruin tot meduim/gaar.
Jy kan enige vulsel gebruik waarvan jy hou.
Jy kan die gerasperde wortels ens. uitlaat en net die gewone frikkies vul met iets.
Bedien dit met spaghetti en lekker tamatiesous of met kapokaartappels of pap en sous.
Jy kan dit ook bedien met net slaaie in die somer.
Dis heerlik verby.
Ek het dit al gemaak met hamstukkies en agurkies ook.
SPAANSE MAALVLEISKASSEROL: [KOOK MET BLIKKIES EN PAKKIES]
500g maalvleis [mengsel van 2 dele beesmaalvleis en 1 deel vark]
25ml kookolie
2 uie, gekap
1 groenrissie, ontpit en gekap
250ml rou rys
5ml matige kerriepoeier
1 x 410g blik gekapte tamaties
1 x 410g blik groenboontjies, gedreineer
250ml hoenderaftreksel
sout en swartpeper na smaak
50ml bladjang
Braai vleis in verhitte olie in swartpot totdat dit verkleur, nie droog nie.
Skep maalvleis uit en braai uie en soetrissie in dieselfde pot totdat uie deurskynend is.
Voeg rys en kerriepoeier by en braai liggies.
Pak lae tamaties, groenbone en vleis bo-op.
Verhit res van bestanddele en giet oor.
Plaas deksel op en prut vir 30 minute of totdat rys gaar is.
Lewer 6 porsies.
FRIKKADELLE - ANNA S'N:
500 g maalvleis
1 middelslag-ui, fyngekap
2 snye bruinbrood (bruinbrood bind beter), geweek in 'n klein bietjie melk
2 eiers
2,5 ml sout
1,25 ml origanum
1,25 ml fyn naeltjies
1,25 ml fyn swartpeper
15 ml braaivleisspeserye (Robertson's)
100 ml fyn appelkoosblatjang
Verhit oond tot 180 °C. Meng al die bestanddele saam en vorm frikkadelle. Sit in 'n gesmeerde bak. Plaas in oond en bak vir sowat 40 - 45 minute.
APPELFRIKADELLE:
´n Heerlike resep gemaak met maalvlies en appelsous.
Bestanddele
Frikkadelle
500 g maalvleis
2 snye dik bruinbrood, korsies verwyder en in water geweek
1 ui geskil en gekap
1 ml neutmuskaat
1 ml fyn gemmer
sout en peper na smaak
1 eier geklits
olie
Sous
1 ui geskil en in ringe gesny
2 knoffelhuisies fyngedruk
2 to 3 appels, geskil en in blokkies gesny
15 ml sojasous
250 ml water
10 ml fyngekapte vars salie
2 ml fyn gemmer
10 ml suiker
mielieblom
Metode
Frikkadelle
Meng al die bestanddele vir die frikkadelle liggies in ´n groot mengbak. Vorm sowat 12 frikkadelle. Verhit olie in ´n pot en braai frikkadelle tot bruin. Skep frikkadelle uit en hou eenkant.
Sous
Sorteer ui en knoffel in dieselfde pot tot sag. Voeg die appelblokkies by en roerbraai sowat 5 minute tot glansig. Giet sojasous en water by en verhit tot kookpunt. Voeg res van die bestanddele by behalwe mielieblom. Laat prut tot die appels byna sag is en die sous effens afgekook is.
Voeg die frikkadelle by en sit deksel op. Laat prut oor lae hitte tot die appels sag is en die frikkadelle gaar is. Verdik die sous met die mielieblom wat aangemaak is met ´n bietjie water. Laat sous verdik. Bedien met kapok aartappels.
KAMPVUUR BREDIE:
1kg gemaalde beesvleis [mince]
1 blikkie gekapte tamaties
1 blikkie heelpit mielies/room soort
250g Macaroni
½ kop gekapte ui
1 kop water [mag dalk bietjie meer water byvoeg]
125g cheddarkaas
Braai maalvleis in platboompot met ui.
Voeg by tamaties, mielies, macaroni en water.
Prut tot gaar.
Voeg kaas by en bedien met blatjang/soet rissiesous.
ANRIE STRYDOM SE FRIKKIES: [naaswenner in ons frikkadelresep-kompetisie ]
Maalvleis in enige vorm, maar veral lekker sappige "frikkies", bly gewild. Deur die jare het ek 'n bietjie van dit of 'n bietjie van dat by die maalvleis gevoeg, totdat ek tevrede was met die resep. Ek is vandag 'n ouma van 13 kleinkinders en die "frikkies" is altyd 'n "moet-hê"-deel van die padkos terug huis toe ná 'n kuier op Hoopstad!
• 1 kg maalvleis
• 1 middelslag-ui, gerasper
• 1 klein tamatie, gerasper (sonder skil)
• 2,5 ml neut
• 2,5 ml naeltjies
• 5 ml koljander
• 7 ml sout
• 15 ml asyn
• 100 ml hawermout
• 50 ml water
• 125 ml fyngekapte pietersielie
• peper na smaak
• 25 ml vleissous-, beesstert- of tamatiesoppoeier
• 250 ml water
• 1 tamatie, in ronde skywe gesny
• gemengde kruie na smaak
Voorverhit oond tot 180 °C. Meng bestanddele met 'n groottand-vurk (nie knie nie!), vorm frikkadelle en plaas knus in oondbak met 'n deksel, of gebruik foelie. Meng 25 ml vleissous-, beesstert- of tamatiesoppoeier of 'n mengsel van die 3 met 250 ml water (ek kook gewoonlik myne eers in die mikrogolfoond) en giet versigtig oor frikkadelle. Sit 'n skyfie tamatie op elke frikkadel en sprinkel 'n bietjie gemengde kruie op elk. Bak vir 'n halfuur toegemaak en dan vir nog 'n halfuur oop tot lekker bruin en gaar.
Wenk: Die frikkies vries goed in hul sous.
KERRIE EN RYS: [ALTYD ‘N WENNER]
500 g maalvleis
1 ui
Bietjie olie
½ teelepel Rajah kerriepoeier (mild and spicy)
Blikkie groente
2 eetlepels appelkooskonfyt
3 of 4 naeltjies
1 pakkie Royco mild thai Kerrie (bief) (klaar geel, geen borrie nodig)
Gooi ‘n bietjie olie in ‘n kastrolletjie. Kap ui en braai in die olie. Gooi die kerriepoeier by. Laat dit saam met die uie braai. Voeg maalvleis by en braai tot bruin en gaar. Meng Royco mild thai kerriepoeier met water en voeg by die maalvleismengsel. Prut oor stadige hitte. Voeg naeltjies by. Gooi 2 eetlepels appelkooskonfyt by. Dan die groente. Bedien met rys, piesang en blatjang.
OOSTERSE FRIKKADELLETJIES:
500 g gemaalde varkvleis
5 ml sout
varsgemaalde swartpeper na smaak
25 ml pietersielie, gekap
1 ml fyn neutmuskaat
12,5 ml koekmeelblom
1 eier, geklits
1 k klapper
50 ml olie
Meng vleis, sout, swartpeper, pietersielie en neutmuskaat goed saam. Vorm klein frikkadellletjies. Meng koekmeelblom en eier, en rol die frikkadelletjies daarin en daarna in die klapper. Braai die frikkadelletjies stadig in warm olie in 'n swaarboomkastrol tot gaar. Ryg dit op peuselstokkies.
Doopsous:
10 ml mosterdpoeier
25 ml asyn
62,5 ml vrugteblatjang
50 ml kweper/appeljellie
Meng mosterdpoeier, asyn, vrugteblatjang en jellie goed saam. Bedien die frikkadelletjies saam met die doopsous.
POTTERJAN:
1 pk spekvleis
1 ui of meer na smaak
1 blik tamatieboontjies [baked beans]
800g - 1 kg maalvleis
2e tamatiesous
2 e worcestersous
2 e blatjang
sout en peper na smaak
METODE:
Braai ui tot sag.
Snipper spek en braai saam met uie.
Voeg die maalvleis, sout en peper by en braai tot gaar.
Voeg die ander bestanddele by en laat prut tot goed warm.
Bedien saam met rys, pap of kapokaartappels.
Vir ontbyt, bak in eier sit bo-op en bedien met roosterbrood.
GHOSTLY NACHOS:[Recipe provided by the Certified Angus Beef® brand ]
Serves 4
Ingredients:
1/2 pound Certified Angus Beef ® ground chuck (Learn more about this cut)
3 cups nacho chips
1 cup nacho cheese
1 tomato, seeded and diced
1 green onion, sliced
1/4 cup sliced black olives
Instructions:
1. Brown ground beef; drain.
2. Warm cheese in microwave to dipping consistency.
3. Arrange chips on serving platter. Top with cheese, beef, tomato, onion and olives.
MAALVLEISPOFFERS: [Ma San in die Karoo]
Bak tuis en neem saam, lekker vir vakansies, padkos en peuselhappie by kampe. Behoort goed te vries ook.
1 koppie melk
2 eiers
½ koppie olie
1 koppie koekmeel
2 teelepels bakpoeier
2ml sout
2ml aromat
Klits die melk, eiers en olie saam. Voeg die volgende by: koekmeel, bakpoeier, sout en aromat. Deeg is baie slap. Spuit in kolwyntjie pan. Skep 1 eetlepel deeg onder in, dan maalvleis, dan weer deeg bo oor. Bak in oond van 180°C tot ligbruin. Enige gaar vleis kan ook gebruik word.
MAALVLEIS KITSGEREG:
Gemaalde vleis
Uie
1 blik gebakte boontjies
1 blik heelpit mielies
1 blik tamatiepuree
Braai uie lig bruin.
Voeg vleis en speserye by en braai nog 'n rukkie tot vleis gaar is.
Voeg die blikkies groente by en laat net opkook.
Bedien met rys, kapokaartappels of vars gebakte brood.
APPELFRIKKADELLE:
´n Heerlike resep gemaak met maalvlies en appelsous.
Bestanddele
Frikkadelle
500 g maalvleis
2 snye dik bruinbrood, korsies verwyder en in water geweek
1 ui geskil en gekap
1 ml neutmuskaat
1 ml fyn gemmer
sout en peper na smaak
1 eier geklits
olie
Sous
1 ui geskil en in ringe gesny
2 knoffelhuisies fyngedruk
2 to 3 appels, geskil en in blokkies gesny
15 ml sojasous
250 ml water
10 ml fyngekapte vars salie
2 ml fyn gemmer
10 ml suiker
mielieblom
Metode
Frikkadelle
Meng al die bestanddele vir die frikkadelle liggies in ´n groot mengbak. Vorm sowat 12 frikkadelle. Verhit olie in ´n pot en braai frikkadelle tot bruin. Skep frikkadelle uit en hou eenkant.
Sous
Sorteer ui en knoffel in dieselfde pot tot sag. Voeg die appelblokkies by en roerbraai sowat 5 minute tot glansig. Giet sojasous en water by en verhit tot kookpunt. Voeg res van die bestanddele by behalwe mielieblom. Laat prut tot die appels byna sag is en die sous effens afgekook is.
Voeg die frikkadelle by en sit deksel op. Laat prut oor lae hitte tot die appels sag is en die frikkadelle gaar is. Verdik die sous met die mielieblom wat aangemaak is met ´n bietjie water. Laat sous verdik. Bedien met kapok aartappels.
MAALVLEIS KEBABS:
Bestanddele
1kg Maalvleis
1 ui, gekap
10ml elk knoffel en kruiemengsel, fyn koljander en fyn komyn
10-15 droë appelkose, gekap
Sout en peper
Metode
Meng al die bestanddele baie goed. Verkoel vir 30 min. Verdeel in 10 gelyke dele. Neem een deel vleis en vorm met die hand om die punt van ‘n metaal kebabstokkie. Druk stewig vas. Rooster oor die kole tot net gaar. Bedien op groente couscous met skeppie ongegeurde jogurt.
MAALVLEIS-EN-GROENTEPILAF:
Bietjie olie
1 Ui Gekap
500 G Beesmaalvleis
1 Koppie Rou rys
1 Eet Vars pietersielie, gekap
1 ¾ Koppie Hoenderaftreksel
5 Murgpampoentjies, in diagonale skywe gesny
Sout en gemaalde swartpeper na smaak
1 Elk Geel, groen en rooi soetrissie, ontpit en in blokkies gesny
Verthit olie in kastrol.
Soteer ui tot net sag.
Voeg maalvleis by en roer tot vleis gaar en los van mekaar is.
Voeg rys, pietersielie en aftreksel by en laat vir 20 minute kook. Voeg soetrissies en murgpampoentjies by en laat nog 10 minute kook of tot rys gaar is.
Geur met sout en peper.
Sit warm saam met slaai voor.
FRIKKADELLE EN RYS: [GOU-GOU KLAAR]
2 uie, gekap
Botter of kookolie
500ml (2 koppies) gaar rys
60ml (4 eetlepels) sojasous
1 x 410g blik gebakte boontjies in tamatiesous
1 x 410g blik roomsuikermielies
sout en peper
gemengde vars of droë kruie na smaak.
2 x 400g blikke frikkadelle in vleissous
Metode
Braai die uie oor matige hitte in ‘n bietjie botter of kookolie.
Voeg die gaar rys, sojasous, boontjies, suikermielies, smaak-middels en kruie by – meng goed.
Voeg die frikkadelle en hul sous by en prut oor lae hitte to deurwarm.
Wenk:
Gaar bruinrys kan in plaas van witrys gebruik word vir brosser resultate.
KERRIEFRIKADELLE: [Genoeg vir 30 tot 50 mense]
Resep kan met sukses gehalveer word of maak dié resep en vries in bakkies, dan het jy altyd gou iets gereed vir daardie "ek weet nie wat om te maak nie" dae. Dis in elk geval so lekker dat meer nooit te veel sal wees nie.
FRIKADELLE:
9 snye growwebrood
1 l kookwater
3 kg maalvleis
4 eiers, geklits
10 ml fyn neutmuskaat
7,5 ml fyn naeltjies
45 ml sout na smaak
7,5 ml peper
koekmeelblom
SOUS:
125 g vet of botter
10 groot uie, in ringe gesny
1 k koekmeelblom
1/2 k suiker
1 eetl sout
4 eetl matige kerriepoeier
2 eetl borrie
2 k bruin wynasyn
400 g appelkooskonfyt
5 k warm water
12 piesangs
Voorverhit die oond tot 190°C.
Berei die frikadelle:
Week die brood in kookwater. Meng al die bestanddele goed. Maak frikadelle (60 tot 70) en rol elkeen in koekmeelblom. Pak hulle los in 'n gesmeerde bakskottel.
Maak nou die sous:
Verhit die botter in `n groot kastrol en smoor die uieringe liggies daarin. Meng die koekmeelblom, suiker, sout, kerriepoeier, borrie en asyn. Meng die konfyt eers met 2 k van die warm water en voeg dan alles by die uie, behalwe die piesangs. Laat dit deurkook. Sny die piesangs in skyfies en rangskik op die frikadelle. Giet kerriesous bo-oor en bak 1 1/2 uur lank.
OF maak by die kamp in platboompot. Braai die frikadelle in jou pot tot mooi bruin. Haal uit en hou eenkant. Maak nou jou sous en voeg dan die frikadelle by en laat goed deurkook.
Bedien saam met rys of kapokaartappels, lekker groente of 'n lekker slaai. Heerlik, niks gaan oorbly nie, dis verseker!
PLATGEDRUKTE FRIKADELLE: [Deur Aletta Lintvelt]
WENK: Vir ’n stewige kampontbyt kan jy ook die frikkadelle met eiers voorsit. Of verhit die gaar frikkadelle saam met jou gunstelingtamatiesmoor of blatjang en sit dit voor met rys.
Maak 8 frikkadelle
Voorbereityd 10 minute
Gaarmaaktyd 15 minute
Die geure in hierdie frikkadelle is subtiel genoeg dat die hele gesin kan saam eet, en jy hoef ook nie jou kop te breek oor die bestanddele nie. Hou dit eenvoudig en gooi by wat jy het – jy kan die garnale ook weglaat.
Jy benodig:
•500g varkwors of gemaalde varkvleis
•1 koppie fyngekapte gaar garnale of 1 blikkie (200g) krapvleis
•1 klein groenappel, fyngerasper
•½ hand vol sprietuie, baie fyn gekap
•’n hand vol vars koljanderblare, gekap
•1 klein rooi brandrissie, gekap (of 1 eetlepel rooipeper)
•1 teelepel fyn komyn of masalapoeier
•1 teelepel knoffelvlokkies
•1 teelepel sout
•1 teelepel gemaalde swartpeper
•olyfolie vir braai
•2 soetrissies, omvoor te sit
•Bulgaarse jogurt omvoor te sit
•pitabrode om voor te sit
Só maak jy
1.As jy varkwors gebruik, druk die vleis uit die derm. Gebruik dan jou hande om die vleis baie goed met die res van die bestanddele te “knie”. Maak een groot bol vleis en draai dit in kleefplastiek toe. Dit sal die geur verbeter as jy dit vir ’n uur of selfs oornag in die yskas laat rus.
2.Verdeel die vleis in 8 dele en vorm bolle wat jy platdruk totdat dit ongeveer 1cmdik is. Verf elkeen goed met olyfolie.
3.Verf die soetrissie met olyfolie en braai dit vir sowat 15 minute oor warm kole, of totdat die vel oraloor swart en die rissie sag is. (Jy kan dit ook in die oond bak).
4.Verwyder die rissies van die hitte en bedek dit met kleefplastiek sodat dit kan sweet. Breek die rissies oop, krap die pitjies uit, trek die skille af en drup olyfolie oor.
5.Braai die frikkadelle oor matige warm kole of in ’n warm riffelpan totdat dit goudbruin en sappig is.
6.Skep ’n lepel of twee Bulgaarse jogurt in ’n pitabrood en pak ’n reep soetrissie en ’n frikkadel binne-in.
PREGO-KOFTAS: [MAALVLEISWORSIE OP 'N STOKIE][Deur Aletta Lintvelt]
Wees baie versigtig as jy met die Spray & Cook naby ’n oop vlam werk, want dit sal vlamvat!
Maak 6 koftas
Voorbereityd 5 minute
Gaarmaaktyd 8 minute
’n Kofta is ’n geurige Midde-Oosterse frikkadel. Maak die maalvleismengsel by die huis en braai dit langs die pad onder ’n boom of sodra jy by die kampplek aankom. Die stokkie maak dit maklik om die frikkadel met die hand om te draai.
Jy benodig
•500 g beesmaalvleis
•1 teelepel droë roosmaryn
•2 knoffelhuisies, fyngekap (of 1 teelepel knoffelvlokkies)
•1 teelepel komyn of koljandersaad
•1 teelepel seesout
•½ teelepel gemaalde swartpeper
•200 ml Ina Paarman Peri Peri Coat & Cook-sous (of enige ander prego-sous)
•kleefwerende kossproei (die olyfolie-soort of gewone Spray & Cook)
•2 koppies knopiesampioene, in kwarte gesny (opsioneel)
•6 gaar roosterkoeke of Portugese rolletjies
Só maak jy
1.Meng die maalvleis, roosmaryn, knoffel, komyn, sout en peper saam. Meng ook 2 eetlepels van die peri-peri-sous daarby.
2.Verdeel die mengsel in 6 en vorm dik rolletjies. Druk ’n sosatiestokkie in die lengte deur elkeen.
3.Bespuit die riffeloppervlak van die braaier met Spray & Cook. Verf ’n dik laag peri-peri-sous aan die koftas en braai dit saam met die sampioene oor matige hitte tot gaar. Sit die deksel op en draai elke nou en dan die stokkies om en roer die sampioene.
4.Haal die warm koftas van die rooster af, sit elkeen saam met ’n skeppie sampioene in ’n varsgebakte roosterkoek of warm broodrolletjie en bedruip dit met nog peri-peri-sous. Gebruik sommer ’n halwe rolletjie om van die lekker sous op die riffelplaat op te vee.
BACON EXPLOSION: [UNKNOWN] OF BACON BOM:
Behold, BACON EXPLOSION!!! Here’s what you’ll need…
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.
The next step is to add some barbecue seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion.
Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.
Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)
Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.
Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.
Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich you are welcome to do so.
MAALVLEISBROODJIE BY DIE KAMP:
2 kg maalvleis
1 kop gerasperde cheddadkaas
1 eier
2 kop sagte broodkrummels [4 snye brood] of Weetbix gekrummel
1 ui gerasper
1 e worcestersous
1 e gekoopte mosterd
1 t sout
1 kop bbq- of tamatiesous
METODE:
Meng die maalvleis met 3/4 kop kaas, eier, broodkrummels, ui, sout en peper goed deur.
Vorm dit in die vorm van 'n broodjie.
Sit dit op stuk swaargewig foelie en smeer die bbq- of tamatiesous bo-oor.
Sprinkel met die res van die kaas.
Maak styf toe aan alle kante.
Sit in jou platboompot met deksel op en bak vir ongeveer 1 uur tot maalvleisbroodjie gaar is.
Jy kan hierdie ook bak in jou oond vir 1 - 1½ uur op 180 grade C.
BEESVLEIS EN SAMPIOENFRIKKIES: [Deur Peter van Noord - FOTO:
Regte egte eerstegraadse vleis, fyngekapte sampioene, wortel, 'n knoffeltjie... plus 'n lekker geurige varkworsvleis wat alles mooi saambind.
Regte egte eerstegraadse vleis, fyngekapte sampioene, wortel, ’n knoffeltjie… plus ’n lekker geurige varkworsvleis wat alles mooi saambind. En geen brood of eier nie – dit klink amper te goed om waar te wees!
Jy benodig
(vir 4 frikkadelle)
• 500 g beesmaalvleis
• 4 varkworsies, vleis uitgedruk
• 4 groot bruinsampioene, fyngekap
• 1 groot geelwortel, grof gerasper
• 1 ui, fyngekap
• 2 knoffelhuisies, fyngekap
• 3 eetlepels koljanderblare
• 1 eetlepel koljandersaad, fyngestamp
• ’n knypie elk fyn komyn en gemmer
• ’n (piepklein) knypie fyn neutmuskaat
• sout en varsgemaalde swartpeper
Só maak jy
1 Almal tesame! Gooi al die bestanddele in ’n groot bak en meng dit goed deur.
2 Jaag hulle op ’n knop. Verdeel die mengsel in vier en rol dit in stewige bolle. Druk elke frikkadel effens plat.3 ’n Bietjie koud… Bedek die frikkadelle met kleefplastiek en sit dit vir ’n uur in die yskas (dit keer dat die vleis uitmekaar val wanneer jy dit gaarmaak).
4 … en ’n bietjie warm. Braai die frikkadelle vir 10-15 minute oor matige kole tot gaar.
Weg sê:
Gebruik gerus ekstramaer maalvleis vir dié resep – die varkworsies maak hom klaar geil.
BOBOTIE-KROKETTE: [Deur ARINA DU PLESSIS -FOTO: NEVILLE LOCKHART]
Krokette is silindervormige, diepgebraaide happies met ’n bros krummellaag buite om.
Bobotiemaalvleis
1 ui, fyn gekap
30 ml botter
500 g maalvleis
125 ml melk
1 dik sny brood, grof gebreek
7 ml kerriepoeier
5 ml suiker
5 ml sout
3 ml borrie
30 ml blatjang
60 ml pitlose rosyne (opsioneel)
Skeut vars suurlemoensap
2 eiers, geklits
250 ml droë broodkrummels
Braai die ui in die botter tot sag en voeg die maalvleis by. Braai bruin. Terwyl die maalvleis braai, gooi die melk oor die brood en laat staan om te week. Voeg die kerriepoeier, suiker, sout en borrie by die vleis en braai tot geurig. Voeg die blatjang, brood-en-melkmengsel, rosyne en suurlemoensap by die vleismengsel en kook deur.
Laat heeltemal afkoel. Vorm die mengsel in 24 krokette en pak op ’n bakplaat. Verkoel tot net voor dit gebraai moet word. Doop elke kroket eers in geklitste eier en rol dan in krummels. Braai in vlak olie tot goudbruin, bros en deurwarm. Sit voor met bykosse van jou keuse (as ete) of met mosterdsous of tamatiesous om in te doop (as versnapering).
Lewer ses porsies.
BOBOTIE VIR DIE KAMPVUUR: [Deur Val Penso]
Val Penso, ’n leser van van Oranjezicht, Kaapstad, sê hierdie resep is ’n gunsteling as hulle in koeler weer gaan kampeer – ’n mens soek mos dan iets warms en vertroostend.
Jy benodig (vir 4 mense)
• 2 eetlepels olie
• 1 ui, gekap
• 500 g maalvleis
• sout en swartpeper
• 1 pakkie royco Traditional Bobotie Cook-in sauce
• 2 eetlepels blatjang
• ’n hand vol rosyne
• ’n paar droë-appelkose, fyngekap
• 2 snye brood, in water geweek
• 3 eiers
• 1 koppie melk
Só maak jy
1 ’n Tranedal… Verhit die olie in ’n swartpot oor die kole en braai die uie tot sag. Voeg die maalvleis by en roerbraai dit met ’n vurk totdat dit korrelrig is. Geur die mengsel met sout en swartpeper.
2 … en dán ’n lekker sopstorie. Voeg die bobotiesous en blatjang by, asook die rosyntjies en appelkose. Haal die pot van die kole af. Druk die oortollige water uit die brood en roer dit met 1 geklitste eier by. skep die mengsel in ’n gesmeerde platboompot.
3 Klits-klits. klits die ander 2 eiers en melk saam en geur dit met sout en swartpeper. Giet dit bo-oor die maalvleis. Druk dan 2-3 lourier- of suurlemoenblare in die vleismengsel.
4 Hittegolf. Sit die deksel op en sit die pot dan oor matige kole. Sit ’n paar kooltjies bo-op die deksel en laat staan dit vir 30-40 minute totdat die eier gestol het.
Skoonma sal haar testament verander as jy dié voorsit...
WATERBLOM BOBOTIE:
4 – 6 porsies
1 kg maalvleis
1 ui — in dun ringe gesny
125 ml pitlose rosyne
25 ml appelkooskonfyt
20 ml botter of margarien
1 sny witbrood
3 eiers
250 ml melk
125 ml droë appelkose
10 ml kerriepoeier
5 ml borrie
2 suurlemoenblare
10 ml sout
400 g waterblommetjies
1 groot appel
Maak die melk effens warm en week die appelkose daarin.
Plaas die waterblommetjies in ’n kastrol met koue water en verhit
vinnig tot kookpunt. Verwyder van hitte. Skep die helfte van die
appelkose se melk oor die brood. Maak die brood fyn en snipper
die appelkose. Voeg alle bestanddele behalwe die botter, eiers,
orige melk, blare en waterblommetjies bymekaar en verbruin in ’n
pan met die botter. Klop die eiers en die res van die melk saam.
Meng die waterblommetjies met die vleismengsel.
Skep die vleismengsel in bakskottel. Gooi die eiermengsel oor die
vleismengsel en garneer met die blare wat terselfdertyd geur gee.
Bak in oond by 180ºC vir ongeveer 50 min.
Sit warm voor en bedien met rys.
MAKLIKE MAALVLEISROL: [ deur Gillaume Hager]
Die maalvleisrol kom al vir jare saam met my familie. Jy kan dit aanpas soos jy wil en as jy nie vir iemand vertel hoe maklik dit is om te maak nie, kan jy nogals baie 'bekwaam" voorkom. Dit is regtig vinnig, maklik en lyk nogals indrukwekkend as jy dit mooi voorsit. O ja, en dis lekker ook! Warm of koud. Ek pas dit maar aan soos wat dit by die bykosse sal pas en vul dit amper nooit op dieselfde manier nie. Hier volg 'n basiese resep:
Vleisrol:
600G – 800G Maalvleis
1 Eier
2 Eetlepels meel
1 Teelepel fyn komyn
Halwe teelepel fyn koljander
Sout en Peper na smaak
Vulsel:
1 Fyngekapte ui
1 Fyngekapte green pepper
1 Fyngekapte red pepper
Halwe koppie gerasperde sterk kaas
2 Teelepels fyngemaakte knoffel
2 Eetlepels Dijon mostert
250 Gram Spek (opsioneel)
Meng al die bestandele vir die vleisrol in ‘n bak tot goed gemeng en dit ‘n hanteerbare “deeg” vorm. Druk dit plat (ongeveer 1.5cm dik) op ‘n stuk foelie tot ‘n reghoek van ongeveer 20x30 cm. Smeer die mostert, knoffel en kaas egalig oor die maalvleis en los ‘n 5 cm trook op een kant skoon. Indien jy gaan spek gebruik, pak dit nou oor die mostert en kaas mengsel.
Braai die uie en peppers tot net sag en skep dit oor die mostert/spek. Met behulp van die foelie moet jy nou die maalvleis oprol sodat jy met die skoon strook aan die onderkant eindig. Dit moet soos ‘n rolkoek lyk as jy klaar is. Plaas dit nou versigtig op ‘n bakplaat en drukl die punte van die rol toe sodat die beslag nie uitbraai nie. Gerneer met groen kruie. Bak by 180 grade vir 35-40 min tot gaar en bruin. Sny dit in skywe en bedien dit warm of koud.
WENK:
Kan met gemak ook gemaak word in 'n broodpannetjie oor kole by die kamp of in platboompan. Kan ook in jou Buksie-oondjie gemaak word.
RIA SE KATKOPPE: [RESEP VAN RIA N PIETERSE]
Dis lekker as padkos ook...maar ook warm soos 'n boerepastei met 'n beker boeretroos daarby ..
Vra jou slagter om vir jou varkvleis te maal...of gebruik gelyke dele vark en beesmaalvleis, voeg k...nippie naeltjies, neut, koljander, sout en peper, oreganum, gekerfde ui..knoffel en tamatie opsioneel daar by in...
Sakkie deeg by Spar of knie brooddeeg...
Maak los frikkadellebolletjies....deel jou brooddeeg in 8-12 ewe groot dele..
Vou die deeg om 'n vleisfrikkadel en druk toe...laat rys effens...
Pak op gesmeerde bakplaat met voukant onder..mengklits 'n eier en melk...smeer bo.oor
Bak 25-30 min op 180*C tot goudbruin...
TAMATIE MAALVLEISGEREG:
1 ui (gekap)
12.5ml kookolie
500g maalvleis
125ml broodkrummels
60ml tamatiesous
1 eier geklits
2ml gemengde kruie
Sout en peper na smaak
250ml Cheddarkaas
METODE:
Braai die ui liggies in die olie tot die maalvleis lekker los is en die rooi kleur verdwyn.
Verwyder van die hitte en voeg die ander bestanddele by. Roer goed deur.
Skep in ‘n gesmeerde bakskottel en bak 25 min.
GOU KOU MAALVLEISBROODJIE:
6 snye brood, elk sowat 2cm dik & korsies verwyder
Olie
3 uie, gekap
1 knoffelhuisie, fyngedruk
3ml kerriepoeier,
250g maalvleis
3 tamaties, ontvel & grof gekap
15ml suurlemoensap
Sout & peper na smaak
METODE:
Druk ʼn sirkel, sowat 5cm in deursnee, met ʼn koekiedrukker uit elke sny brood.
Braai die brood in ʼn bietjie olie tot goudbruin of rooster in oond.
Soteer uie & knoffel in ʼn bietjie olie tot sag.
Voeg die kerriepoeier by & roer ongeveer 1 minuut lank.
Voeg die tamaties by & prut tot tamaties sag is.
Geur met suurlemoensap, sout & peper na smaak.
Rangskik die brood op ʼn opdienbord & skep van maalvleis in elke opening.
Dien op met slaai.
GOU-GOU FRIKKADELLE EN RYS:
2 uie, gekap
Botter of kookolie
500ml (2 koppies) gaar rys
60ml (4 eetlepels) sojasous
1 x 410g blik gebakte boontjies in tamatiesous
1 x 410g blik roomsuikermielies
sout en peper
gemengde vars of droë kruie na smaak.
2 x 400g blikke frikkadelle in vleissous
METODE:
Braai die uie oor matige hitte in ‘n bietjie botter of kookolie.
Voeg die gaar rys, sojasous, boontjies, suikermielies, smaak-middels en kruie by – meng goed.
Voeg die frikkadelle en hul sous by en prut oor lae hitte to deurwarm.
Wenk:
Gaar bruinrys kan in plaas van witrys gebruik word vir brosser resultate.
KAMMA-BIEF-WELLINGTON: [Deur ARINA DU PLESSIS - Foto: NEVILLE LOCKHART]
Pleks van peperduur beesfilet en sampioenduxelles, maak ons ’n sakpas-weergawe met maalvleis en hoenderlewerpatee.
500 g beesmaalvleis (of ’n mengsel van 250 g bees- en 250g varkmaalvleis)
1 ui, gerasper
2 knoffelhuisies, fyngekap
5 ml sout
3 ml vars gemaalde swartpeper
60 ml mengsel vangekapte, vars tiemie en pietersielie
15 ml heelkorrelmosterd
2 eiers
1 x 400 g rol reg-om-te-gebruik skilferkorsdeeg
180 ml hoenderlewerpatee
METODE:
Meng die maalvleis, ui, knoffel, sout, peper, kruie,mosterdeneenvandie eiersgoedsaam met jou hande en verkoel vir tien minute tot ferm. Voorverhit die oond tot 220 °C en voer ’n groot bakplaat met bakpapier uit.
Rol die skilferkorsdeeg effens dunner uit op ’n meelbestrooide oppervlak en smeer die hoenderlewerpatee egalig oor die deeg, maar los ’n deegrant van 5 cm teen die kante. Vorm die maalvleismengsel in ’n lang rol en sit dit presies in die middel van die deeg neer.
Vou die deeg oor die maalvleis, draai die rol om (sodat die las onder is) en sit dit op die bakplaat. Druk die oop kante se deeg netjies onder die rol in. Gebruik enige afvalstukkies deeg om die bokant van die rol te versier. Klits die orige eier en verf die hele rol daarmee.
Bak vir 30 minute tot goudbruin, verlaag die oondtemperatuur tot 170 °C en bak vir nóg 20-30 minute tot deurgaar. Haal uit die oond, sny in skywe en sit voor met bykosse van jou keuse.
Lewer 6-8 porsies.
MY WENKE:
Maak dit in jou Buksie-oondjie of maak dit soos 'n braai pie in jou toeknyprooster. [ek het dit soos braai pie gemaak en dit was heerlik!] Het die oorskied pie die volgende dag ge-eet saam met slaai.
CAMPFIRE CHILI IN A POTJIE:
Ingredients
2 - 3 tins cannellini beans, soaked in water for at least 4 hours
2 tablespoons vegetable oil
2 - 3 kg pork shoulder (see note) cut into 1- to 2-inch chunks.
1kg raw hot Italian or chorizo sausage, removed from casing (see note)
1 large onion, finely chopped
1 jalapeño chili, finely chopped
3 tablespoons chili powder (see note)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 cup finely minced cilantro
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup finely sliced scallions
Procedures
Rinse and drain soaked beans. Heat oil in Dutch oven over hot coals until smoking. Add half of pork and cook until well-browned on all sides, about 10 minutes. Transfer to a large bowl and repeat with remaining half of pork. Transfer second batch to bowl with the first batch.
Add sausage to pot and cook, breaking it up with a wooden spoon until no longer raw. Return meat to pot with sausage and add onion, jalapeño, chili powder, cumin, oregano, and half of cilantro. Cook, stirring constantly until aromatic and onions have begun to soften, about 4 minutes.
Add soaked beans, tomatoes, enough water to cover meat and beans by 2 inches, and a large pinch of salt (it should still taste under-seasoned, as it will reduce). Place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes then peek and check temperature. Liquid should be mildly bubbling.
Allow to cook until beans are soft and creamy and meat is completely tender, 3 to 6 hours depending on how hot you cook it (for best results, cook over very low heat for a long period of time). Check on pot as it cooks every hour or so, topping up with water as necessary. After the chili is done, season to taste with salt and pepper and stir in the remaining cilantro and scallions. Serve immediately.
MY WENK:
Hierdie is 'n groot pot, so pas hom aan na jou behoeftes.
ONION MEATLOAF: [CAMP FOOD]
This is a great comforting meal after a big day of camping. Combine it with baked potatoes cooked directly on the coals, wrapped in foil and corn on the cob cooking in it’s husk (that’s been soaked in water).
Mix your favorite meatloaf mixture ahead of time. Don’t peel the onions, just cut in half. Remove most of the center of the onion. I found it easiest to cut a cross through most of the onion, carefully avoiding the last layer and peel and then popping out the sections with a spoon. Lots of trial and error here! Save the onions for another meal or for hashed brown potatoes the next morning. I love cooked onions, so I ate some of the onion that was cooked.
Mound meatloaf mixture into onion and tuck into coals. Place a little bit of foil over the meatloaf . It takes about 20 minutes to cook through depending on the size of the onion. I used a large sweet onion and it was enough for 2 people. You could use smaller onions for individual size servings, but I think it would be harder to get the onion center out, so just share.
To brown the top of the meatloaf, about half-way through the cooking time (approx. 10 minutes), place hot coals on top of foil. Don’t overcook, as it will dry out the meat!
BEAT THE CLOCK GOULASH: [MR FOOD]
Take your mark, get set, cook! With this easy recipe for Beat the Clock Goulash, you'll be at the finish line and have dinner on the table before the family gets there!
Serves: 4
Cooking Time: 20 min
What You'll Need:
1 - 2 kg lean ground beef
1 medium onion, chopped
3 1/2 cups ready-to-use beef broth
1 (8-ounce) package elbow macaroni
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 cup sour cream
What To Do:
1.In a soup pot, brown ground beef with onion over high heat, stirring to break up the beef. Add broth, macaroni, paprika, garlic powder, and pepper, and bring to a boil, stirring occasionally. Reduce heat to medium-high, cover, and simmer 6 to 8 minutes, or until macaroni is tender.
2.Remove from heat; stir in sour cream, and serve in bowls.
MARIANA SE FRIKKADELLE: [BOEREKOS - DINE VAN ZYL]
Bestanddele:
2 snye bruinbrood
700 g maalvleis
½ k fyngekapte pietersielie
1 fyngekapte ui
¼ t fyn wonderpeper
½ t fyn koljander
¼ t fyn kruinaeltjies
1 ¼ t fyn neutmuskaat
1 ½ t sout
3 E wit asyn
1½ k appelkoosblatjang
Metode:
Week die brood in water, druk dit uit en krummel dit in die maalvleis.
Gooi die fyngekapte pietersielie en ui by.
Nou kom die wonderpeper, koljander, fyn kruinaeltjies, neutmuskaat en sout by.
Voeg die asyn en appelkoosblatjang by en meng liggies in.
Rol frikkadelle, pak in ‘n oondskottel en maak die kerrie-uiesmoor.
KERRIE UIE-SMOOR:
Bestanddele:
5 groot uie
2 E kookolie vir braai.
1 E kerriepoeier
1 E borrie
1 E mielieblom
¾ k blatjang
½ k appelkooskonfyt
Metode:
Sny die uie in groterige ringe.
Braai dit in kookolie tot dit glaserig is.
Meng die kerrie, borrie, mielieblom, blatjang en appelkooskonfyt en voeg dit by die uie.
Laat dit goed deurkook en skep daarvan onder in ‘n oondskottel.
Pak die frikkadelle daarop en gooi die res van die kerrie-uiesmoor bo-oor.
Bak vir een uur teen 180º C.
BUSY DAY CASSEROLE: [MR FOOD]
Picky eaters can't resist this ground beef casserole. Busy Day Casserole is a quick and simple recipe that's surely a life saver. All you have to do is mix the ingredients together and let your oven do the rest. If you have five minutes, you can make this casserole. If you want to mix it up from the ground beef/cream of mushroom soup combo, try chicken with cream of chicken soup.
Cooking Time: 1 hr 30 min
1 Cup White Rice
2 Cups Water
1 Can Cream of Mushroom Soup *we use cream of chicken
1 Cup Carrots, sliced
1 lb Hamburger, Cooked *we use 2 chicken breasts cooked and chopped or shredded
Mild, Medium or Sharp Cheddar Cheese depending on your tastebuds
HOW TO COOK:
Heat Oven to 350, or in your potjie.
Stir the water, rice, meat, soup and carrots together. Place in a 9×9 in dish and bake for 1 1/2 hours. (I usually stir mine halfway through).
Remove from oven and place cheese slices over the top and place back into the oven until melty and bubbly!
BEEF TACO SKILLET: [CAMPBELL CAMPING RECIPES]
In less than 30 minutes, you can be enjoying a great Beef Taco Skillet. Mix this recipe together on a busy weekday night for something fun and fast to feed your kids. Spicy picante sauce adds some heat to the juicy ground beef. Cheddar cheese melts together with the other ingredients, giving the whole dish a delightful cheesy flavor. Without much trouble, you can get a wonderfully flavorful dinner on the table for your family, even on the days you are crunched for time.
Serves: 4
Preparation Time: 5 min
Cooking Time: 20 min
Ingredients
1kg ground beef
1 tin Condensed Tomato Soup
1/2 cup bbq Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup Cheddar cheese, shredded
Instructions
1.Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2.Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
Notes
•For Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
•For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
•Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.
GEURIGE KERRIE-MAALVLEIS: [POTJIE]
Enige een kan maalvleis braai, kerrie poeier en borrie by gooi en jou vertel dis kerrie maalvleis, kerrie poeier is 'n uitvindsel van die Britte, 'n nasie wat se grootste bydrae tot kook kuns vis en tjips... is, wil jy nou sulke mense met jou kerrie vertrou.
Nee, ek het nie so gedink nie, kom ons maak liewer so, kry die volgende gereed.
1 ui gekap
3 knoffel huisies fyn gekap
Handvol vars mint fyn gekap
Handvol vars koljander fyn gekap
700g bees maalvleis
1 teelepel fyn cumin (komyn dink ek in Afrikaans)
1 teelepel borrie
¼ teelepel fyn gemmer
¼ teelepel fyn naeltjies
4 kerrie blare
½ tot 2 teelepels chillie poeier afhangende van hoe sterk jy die kerrie wil he
3 ster anys
½ teelepel fyn cardemon
3 teelepels garam masala
3 tamaties geskil en fyn gekap
3 wortels fyn gesny (pasop jou vingers)
3 medium aartapels in klein blokkies gesny
Sout
Peper
Sonneblom olie
2 teelepels Kapruka Coconut oil
SO MAAK JY:
Braai die uie in olie tot sag, voeg al die droë speserye behalwe die sout,peper en ster anys by, braai tot die uie 'n donker bruin kleur het. Voeg die maalvleis by, en braai tot bruin, voeg die tamaties by en roer goed deur. Voeg die res van die bestandele by en roer deur, indien dit te droog lyk voeg klein bitjie water by. Brink tot kookpunt, verlaag hitte, en prut to die aartappels sag is. Kyk gereeld dat dit nie droog kook nie, voeg slegs 'n klein bietjie water op 'n slag by indien nodig.
Bedien met rys of vetkoek nie, as jy nie weet hoe om rys te kook nie, kyk agter op die pakkie of bel jou ma.
Lekker eet
Potjie
BEAT THE CLOCK GOULASH: [MR FOOD]
Take your mark, get set, cook! With this easy recipe for Beat the Clock Goulash, you'll be at the finish line and have dinner on the table before the family gets there!
Serves: 4
Cooking Time: 20 min
What You'll Need:
2kg lean ground beef
1 medium onion, chopped
3 1/2 cups ready-to-use beef broth
1 (8-ounce) package elbow macaroni
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 cup sour cream
What To Do:
1.In a soup pot, brown ground beef with onion over high heat, stirring to break up the beef. Add broth, macaroni, paprika, garlic powder, and pepper, and bring to a boil, stirring occasionally. Reduce heat to medium-high, cover, and simmer 6 to 8 minutes, or until macaroni is tender.
2.Remove from heat; stir in sour cream, and serve in bowls.
THE FASTEST SHEPHERD'S PIE: [By: Campbellskitchen]
Made in less than 45 minutes, you can make this pub favorite in your own kitchen. Creamy and delicious, this ground beef recipe is topped with mashed potatoes and baked until they turn golden brown. Enjoy The Fastest Shepherd's Pie tonight.
Serves: 4 (about 1 1/2 cups each)
Preparation Time: 20 min
Cooking Time: 15 min
Ingredients
1kg ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds
Instructions
1.Preheat oven to 400 degrees F
2.Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
3.Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
4.Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. Spoon the potatoes over the beef mixture.
5.Bake for 15 minutes or until the potatoes are lightly browned.
MY WENK:
Maak in jou Buksie of in platboompan met deksel met kooltjies op.
THE FASTEST SHEPHERD'S PIE: [By: Campbellskitchen]
Made in less than 45 minutes, you can make this pub favorite in your own kitchen. Creamy and delicious, this ground beef recipe is topped with mashed potatoes and baked until they turn golden brown. Enjoy The Fastest Shepherd's Pie tonight.
Serves: 4 (about 1 1/2 cups each)
Preparation Time: 20 min
Cooking Time: 15 min
Ingredients
1kg ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds
Instructions
1.Preheat oven to 400 degrees F
2.Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
3.Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
4.Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. Spoon the potatoes over the beef mixture.
5.Bake for 15 minutes or until the potatoes are lightly browned.
MY WENK:
Maak in jou Buksie of in platboompan met deksel met kooltjies op.
BBQ BEEF TART:
This yummy recipe is perfect for dutch oven cooking or in a wood cook stove. I love to use my cast iron for this because I can brown my meat and bake all in one pan. Who am I kidding, I just love cast iron!
2kg ground turkey or 2kg ground beef
3/4 cup chopped onions
1 (16 ounce) jars barbecue sauce
2 cups shredded cheddar cheese
Corn bread mix
1¼ cups flour
3/4 cup cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
2 egg whites or 1 egg, beaten
HOW TO:
Brown meat with onion.
Drain off grease.
Add BBQ sauce and mix well.
Spoon into 9x13 ungreased baking dish.
Sprinkle half of the cheese on the meat.
Spoon corn bread mix on top of meat mixture/cheese.
Top with remaining cheese.
Bake at 400 degrees for 20 min. (or until lightly brown).
ALLERLEKKERSTE KERRIEFIKKADELLE: [JUNGLE OATS RESEPTE]
2 uie, in skywe gesny
125 ml kookwater
25 ml olie
25 ml appelkooskonfyt
25 ml asyn
25 ml kerriepoeier (meer na gelang van smaak)
10 ml sout
75 ml Jungle Oats
500 g beesmaalvleis
1 eier, geklits
15 ml mielieblom
5 ml borrie
SO MAAK JY:
1. Kook die uie in 125 ml kookwater in ’n groot pan tot sag.
2. Voeg olie by en braai die uie liggies.
3. Voeg appelkooskonfyt, asyn en kerriepoeier by en kook vir ’n verdere 3 minute.
4. Meng 5 ml sout, Jungle Oats, eier en die helfte van die uiemengsel met die maalvleis.
5. Los mielieblom, borrie en 5 ml sout op in 250 ml water. Voeg by orige uiemengsel in die pan.
Kook tot sous begin verdik.
6. Vorm frikkadelle van die maalvleis en plaas in warm sous in die pan.
7. Kook oor lae hitte vir ± 30 minute totdat die frikkadelle gaar is.
Lewer 4-6 porsies
Bedien frikkadelle op rys saam met groente of slaai.
MY WENK:
Sny skyfies piesang ook in die gereg………bly maar lekker…….heerlik!!!
SKILLET CHOPPED STEAK: [MR FOOD]
No ordinary hamburgers here! Remember good ol' homestyle Salisbury steak? You're gonna love the comfort tastes of my version with its rich mushroom sauce.
Serves: 6
What You'll Need:
•1½ kg ground beef
•½ cup Italian-flavored bread crumbs
•1 medium-sized onion, chopped
•1 egg
•½ teaspoon salt
•½ teaspoon black pepper
•1 (10-3/4-ounce) can condensed cream of mushroom soup
•3/4 cup milk
•½ kg sliced fresh mushrooms
What To Do:
1.In a large bowl, combine ground beef, bread crumbs, onion, egg, salt, and pepper; mix well then shape into six 1/2-inch-thick oval patties.
2.Heat a large skillet over medium-high heat and place patties in skillet. Cook 2 to 3 minutes per side, or until browned.
3.In a small bowl, combine mushroom soup, milk, and mushrooms; mix well and pour over patties. Reduce heat to medium-low, cover, and simmer 8 to 10 minutes, or until no pink remains in beef. Serve topped with mushroom sauce.
Great Go-Alongs
While the patties are simmering, whip up some instant mashed potatoes then stir in some grated Cheddar cheese. Add a salad or steamed green veggie, and dinner's complete!
CHEAT'S LASAGNE: [QUICK AND EASY]
250gm’s minced beef
2 cups grated cheese (tasty or cheddar)
1 cup boiling water
1 400gm can of tomato soup
1 beef stock cube
2 teaspoons dried oregano
1 teaspoon garlic
1 can of diced tomatoes, drained of liquid
2 TBS tomato paste
1 packet instant lasagne sheets
HOW TO:
Mix together the minced beef, can of tomato soup, cup of boiling water, beef stock cube, oregano, diced tomatoes, garlic and tomato paste, making sure to break lumps of mince with a fork. Place 1/3 of the meat sauce into the bottom of a greased lasagne dish, and then cover with some lasagne sheets, then a layer of cheese. Repeat these layers, ending with a layer of meat sauce. Place dish into a pre-heated 180 degree oven, and cook, covered in foil, for 40 minutes. Remove from oven, remove the foil and top with the remaining cheese and cook uncovered for a further 5 minutes.
Serves 4-5.
MINCED BEEF CURRY: [QUICK AND EASY]
1 tbs oil
500gms beef mince
1 large onion, diced
1 400gm tin diced tomatoes
1 medium sweet potato, peeled and chopped into 2cm cubes
1 cup frozen peas
¼ cup Thai sweet chilli sauce
2 tsp minced garlic
2 TBS curry powder
3-4 cups of water
1 x 400 gm can chick peas, drained
HOW TO COOK:
Heat the oil over a moderate-high heat in a heavy based pot. Brown the mince, breaking up the lumps with a fork. Add the diced onion, garlic and curry powder and cook until onion is soft. Add the chilli sauce, tomatoes, chickpeas, peas, sweet potato and enough water to cover. Stir well and reduced heat to a simmer. Cook until the sweet potato is soft, approx ½ an hour, adding more water if required.
Serves 4-6 with rice.
JOHN WAYNE LAYERED CASSEROLE: [By: Mercedes from The Kitchen Life of a Navy Wife]
We're not exactly sure where this John Wayne Layered Casserole recipe got its name, but we're pretty sure that this dish is something the rugged American icon would have loved eating. Packed with great hearty flavors and ingredients like ground beef, biscuit mix, pepper and onion and then topped with a delicious mixture of sour cream, mayo and cheddar cheese, this is one of those beef casserole recipes that's nearly impossible to resist. When you serve this cowboy recipe to your family for dinner, you're sure to get asked to serve up some second helpings!
Cooking Time: 40 min
'John Wayne Casserole'
Ingredients
2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers
Directions
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Saute remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned.
MY WENK:
Maak in jou potjie.
MINCE AND PASTA GOULASH: [MY KAOTIC KITCHEN]
prep time: 5 minutes
cook time: 30 minutes
serving: 6-8
ingredients:
1 lb ground turkey (ground beef obviously would work too ha)
1 small onion, diced
1 small red pepper, diced
2 cans of diced tomatoes (we like to use the mexican ones but any kind or unflavored will do)
1 tbls. paprika
1 tsp. garlic powder
salt and pepper
macaroni cooked according to package (16 oz. box or package)
parsley for garnish
olive oil
HOW TO COOK:
Cook macaroni according to package.. while its cooking in a large skillet heat up two turns around the pan with olive oil over medium heat.. add onions and peppers.. cook until soft about 7 minutes.. add turkey andcook until no longer pink.. add paprika and garlic powder.. cook another minute.. add diced tomatoes and salt and pepper.. cook another 3-4 minutes.. add cooked macaroni and stir until all well incorporated and cook another 15 minutes on low.. check for seasoning if you think it needs it add pepper alot of it.. ha ha I always serve it with wheat sandwich bread and butter.. i put my goulash in my bread and fold over like a taco.. super yummy..
GROUND BEEF, GREEN BEANS, TOMATO SOUP MASHED POTATO HOT DISH: [SHEPPARDS PIE WITH A ATTITUTE]
1kg ground beef
¼ cup white onion, diced
1 teaspoon fresh garlic, minced (I omitted it)
1 can (10.75 oz) tomato soup, undiluted
1 can (14.5 oz) cut green beans, drained
2 cups mashed potatoes, made in advance with milk and butter
salt and pepper to taste
Other spices as desired
Maybe a little cheese on top would be a nice addition??
Preheat over to 350* Fahrenheit.
Brown the ground beef in a fry pan, adding salt and pepper to taste. Drain the fat and place the ground beef in a casserole dish.
In the same fry pay with a bit of butter or oil, cook the onions until translucent and combine with the hamburg.
Add the garlic, tomato soup, and green beans. Stir to combine. Add the mashed potatoes and spread over the ground beef -tomato soup-green bean mixture.
You might want to put a baking sheet under this as it can bubble over.
Bake, uncovered, for 30 minutes.
MAROKKAANSE MAALVLEIS GEREG: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
Genoeg vir 6 mense
15 ml (1 e) olie
2 uie, gekap
500 g volstruismaalvleis
15 ml (1 e) fyn komyn
5 ml (1 t) fyn kaneel
10 ml (2 t) borrie
125 ml (½ k) droë appelkose, gekap
500 ml (2 k) hoenderaftreksel
500 ml (2 k) koeskoes
2 rooi brandrissies
gerasperde skil van 1 suurlemoen
koljander vir garnering
SO MAAK JY:
1. Verhit die olie oor matige hitte. Braai die uie tot halfgaar, voeg die maalvleis by en braai liggies tot verbruin (altesaam omtrent 10 minute). Voeg die speserye by en roer deur. Roer die appelkose en aftreksel in en laat prut 20 minute.
2. Maak die koeskoes volgens die aanwysings op die verpakking gaar. Gebruik ’n vurk om die brandrissies en suurlemoenskil in te roer.
3. Skep die koeskoes in ’n (verkieslik warm) opdienskottel, bedek dit met die maalvleis en sous en garneer met koljander. Bedek die skottel ’n paar minute voor jy dit voorsit.
- Hope Malau
MEATBALL BIRYANI: [all recipe sin]
Ingredients:
meatball-biryani
•500 gms Basmati rice
•For the Kofta curry:
1 kg lamb/ beef or chicken mince
•3 large onions chopped very fine
•2 tbsps garlic paste
•1 tbsp ginger paste
•2 tbsps garam masala (to make your own, see recipe below)
•3 tbsps tomato ketchup
•1/2 cup coriander leaves chopped fine
•Salt to taste
•4 large tomatoes cubed
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp turmeric powder
•1 bsp gaam masala
•1 tsp chilli powder (optional)
•5 tbsps vegetable/canola/sunflower cooking oil
•2 tbsps garlic paste
•1 tbsp ginger paste
•To garnish:
1 large onion sliced finely
•1 tbsp saffron strands
•3 tbsps warm milk
•3-4 tbsps fresh chopped coriander
Preparation of Meatball Biryani:
meatball-biryani-recipe
•Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
•Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
•Form the mixture into equal sized balls and keep on a plate.
•Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
•In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder,garam masala, turmeric – and fry for 2-3 minutes.
•Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
•Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
•Stir gently so as not to break the meatballs.
•Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
•Soak the saffron strands in 2-3 tbsps of warm milk.
•Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
•Pour the saffron infused milk all over the top of the last layer of rice.
•Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
•Bake in a hot oven for 30 minutes.
•Serve hot with a raita and green salad of your choice.
CHEESY CREAMY MEATBALLS: [DELISH] [Recipe adapted from Olga’s Flavor Factory]
30 meatballs
1 slice bread
1/4 cup milk
1 pound ground beef
1 small onion, grated
1 tablespoon sour cream
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
HOW TO COOK:
Preheat the oven to 400 degrees F.
Line a baking sheet with foil; then lightly coat the foil with nonstick spray.
In the bowl of a food processor, pulse the bread until they resemble crumbs.Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes.
In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed.
In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper.
Using a wooden spoon or clean hands, stir until well combined.
Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet. (I used a small cookie scoop for this.)
Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.)
In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture.
Place into oven and bake until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.
Serve immediately. EAT IMMEDIATELY!
MY WENK:
Maak in Buksie-oond of in platboompan met kooltjies op die deksel.
Absoluut heerlik!
MAALVLEIS KERRIE: [LORRAINE SE BOEREKOS]
OUMA SIELIE SE RESEP:
Bestanddele
1 pakkie maalvleis [neem aan dis so 500g]
1ui
4 aartappels
1 blik baked beans
2 t kerrie
1t borrie
2 eetlepels chutney
2 eetlepels tamatiesous
25ml worctershiresous
2 t appelkoos konfyt
2 t suiker
3 lourierblare
2 kaneelstokkies
250ml water
MAAK DAN SO:
Braai ui in olie en gooi bietjies water op n slag by en smoor tot bruin. Voeg lourierblare en kaneelstokkies by ui.
Meng kerrie,borrie,worctershiresous,chutney,tamatiesous,appelkooskonfyten suiker in n maatbeker en voeg 250ml water by.
Voeg maalvleis by uie smoor en spice met sout en braaivleis speserye en roer.
Voeg kerriemengsel by pot en kook vir 30min met deksel.
Voeg nou baked beans by en laat prut vir 5 min sonder deksel.
BEEF MEATBALLS IN JAPANESE CURRY: [Recipe by: tonytsang]
A delicious Japanese curry dish, made by simmering beef meatballs with onions, carrots, potatoes in a Japanese curry sauce. Serve with freshly cooked white rice.
Ready in 55 mins
Ingredients
Serves: 4
Marinade:
•2 tablespoon Japanese soy sauce (tamari)
•1 teaspoons caster sugar
•2 teaspons cornflour
•335g lean minced beef
•1 egg, beaten
•1-2 tablespoons water or as needed
•30g butter
•1 onion, diced
•2 carrots, diced
•4 potatoes, diced
•hot water, as needed
Sauce:
•4 blocks Japanese curry concentrate
Preparation method
Prep: 25 mins | Cook: 25 mins | Extra time: 5 mins, marinating
1.Marinade the minced beef in soy sauce, caster sugar and cornflour for 5 minutes.
2.Add the beaten egg and stir in one direction until the mixture becomes sticky. Whilst stirring, add enough water to make the beef mixture smooth. Take small portions of the beef mixture and form into meatballs.
3.Heat a large frying pan over medium heat and cook the meatballs until done, about 5-7 minutes (depending on the size of the meatballs). Drain and set aside.
4.Heat the same frying pan with 30g butter over medium heat. Saute the onion, carrots and potatoes until fragrant, about 3-4 minutes, then transfer into a large saucepan.
5.Add just enough water to cover the ingredients and bring to the boil. Turn down to medium heat, cover and cook until the potatoes are soft, about 15 minutes.
6.Turn off the heat and remove the saucepan from the hob. Add the curry concentrate and meatballs. Stir until the sauce has thickened. Cover and allow to rest for 10 minutes before serving.
Ingredients
Japanese soy sauce (tamari) and Japanese curry concentrate can be purchased in Oriental speciality stores or online.
BASIC CHILI: [PJ’S BLOG]
Ingredients:
1- 2 kg ground beef
1 cup chopped onion
2 cloves garlic, minced
1 15 oz. can kidney beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 8 oz. can tomato sauce
1 small can of tomato paste
1 small can of diced green chiles
2 to 3 tsp chili powder
1/2 tsp dried basil, crushed
dash of cayenne pepper
DIRECTIONS:
Cook beef, onions, and garlic until beef is brown and onions are tender. Drain fat. Stir together with all remaining ingredients. Bring to a boil, reduce heat, simmer (covered) for 20 minutes.
NOTES:
--This is delicious served with grated cheese, sour cream and corn bread.
-- The amount of cayenne you add will determine how spicy it will be. Adding just a dash will add depth to the flavor without much heat. If you want it to be spicy add more like 1/4 teaspoon. Add to taste…tasting being the key.
-- If you like your chili with more beans in it add another can of beans (whatever kind of bean you like). I like it with more beans sometimes. Other times I’m more in a meat mood.
DORETHA SE LEKKERBEK FRIKADELLE: [RSG]
Bedien 6 mense
750 g maalvleis
1 eier, geklits
1 eetlepel appelkooskonfyt
1 teelepel sout
peper
1 teelepel kerrie
1 koppie gaar of rou rys*
1 ui, gekap
2 eetlepels blatjang
½ teelepel borrie
SOUS:
1 koppie water
1 koppie tamatiesous
1 eetlepel worcestersous
MAAK SO:
Meng alles saam (behalwe sous), rol in balletjies, en sit in oondpan.
Gooi sous oor.
Bedek met foelie, en bak teen 180 grade vir 15 minute.
Haal foelie af, en bak 'n verdere 20 minute.
*Die meeste luisteraars maak hierdie frikadelle met rou rys, maar Doretha maak dit met gaar rys.
DUITSE FRIKKADELLE: [MEV GRüNEWALD - WALVISBAAI]
Mev. Grünewald van Walvisbaai in Namibië se frikkadelle kry ’n heerlike Duitse geurtjie met dié dat sy soetrissie, agurkies en mosterd bymeng. Dit gaan vir seker ’n groot staatmaker in menige kombuis word.
Genoeg vir 4-6 mense
Bereiding: 15-20 minute
Gaarmaaktyd: 20-25 minute
FRIKKADELLE
800 g maalvleis
1 groot ui, gerasper
60 ml (¼ k) pietersielie, fyn gekap
10 ml (2 t) mosterdpoeier
3 ekstra groot eiers
250 ml (1 k) vars broodkrummels
½ geel soetrissie, fyn gekap
½ groen soetrissie, fyn gekap
4 groot agurkies, fyn gekap
sout en vars gemaalde swartpeper
olyfolie
botter
SOUS
olyfolie
2 uie, in ringe gesny
1 knoffelhuisie, fyn gekap
10 ml (2 t) mosterdpoeier
250 ml (1 k) hoenderaftreksel
sout en peper
FRIKKADELLE
Meng die maalvleis, ui, pietersielie, mosterdpoeier, eiers, broodkrummels, soetrissies en agurkies en geur met sout en vars gemaalde swartpeper. Laat rus die mengsel ’n paar minute en vorm die mengsel dan in groot frikkadelle, sowat 100 g elk. Verhit van die olyfolie en die botter en braai oor matige hitte tot gaar.
SOUS
Verhit olie in ’n pan en braai die uie en knoffel ’n paar minute. Roer die mosterd en aftreksel by, laat prut sowat 5 minute. Geur na smaak en plaas die frikkadelle in die sous. Laat prut nog ’n paar minute en sit voor saam met fyn aartappels.
EENBAK MAALVLEIS GEREG: [BRON ONBEKEND]
Stel oond op 180 gr C.
Smeer casserol, braai 750 gr maalvleis met 1 gekapte ui in aparte pan.
Sprinkel met sout en peper.
Skep onder -in casserol, smeer lagie chutney van jou keuse, bo-oor.
Gooi 1 k rou rys bo-oor, dan een blikkie minestrone of sampioen sop en 1 blikkie room sampioene bo-oor.
Gooi dan 2 k kookwater oor en bedek met tinfoelie, bak vir een en ‘n half uur tot gaar en rys sag en uitgeswel.
Gooi gerasperde kaas bo-oor en smelt in oond, bedien met groente van jou keuse.
MY WENK:
Maak dit in jou platboompan met deksel op en kooltjies op die deksel.
Heerlik en baie maklik!
EENPOT MAALVLEISGEREG MET CHAKALAKA EN BUTTERNUT: [RENCIA ODENDAAL PRETORIUS - KREATIEWE KOS IDEES]
Braai 2 uie gekap saam met 500gr maalvleis, sout en peper tot gaar in ‘n lekker groot.
Jou maalvleis kan nog medium wees.
Gooi by : 1 blikkie Chakalaka met butternut/of chakalaka met mielies by, en roer deur. (jy kan dit vervang met 1 blikkie tamtie en uie smoor as jy nie van chakalaka hou nie)
Gooi droë rou noedels bo-oor.
Gooi nou water bo-oor die mengsel todat die water net effens bokant die mengsel is.
Sit die deksel op en stoom tot gaar. (stoof op nr 2)
Voeg nog water by as jy sien jou pasta is nog nie gaar nie.
Maak intussen ‘n lekker dik witsous.
Ek neem 1 en half koppie melk en 2 eetl meel, meng met jou whisk goed, in die mikrogolf vir so 2/3 min, whisk deur – terug in die mikrogolf,2 miniute whisk weer deur en weer in die mikrogolf tot die mengsel begin opkook.
Sout en peper.
As die noedels gaar is, gooi die witsous bo-oor.
Rasper nou 2 kase bo-oor. ‘n wit kaas bv Tussers en ‘n geel kaas bv Chedder.
Ek het hier net gouda oorgerasper.
Dit is nie nodig vir 2 kase nie.
Sit deksel weer op en stoom tot alles lekker gesmelt en warm is. (Dit is so 5 minute)
MY WENK:
Maak in jou potjie, dis baie maklik en hierdie is regtig baie lekker, het dit al 'n paar keer gemaak met verskillende chakalaka, kase en ook met die tamatie en uiesmoor.
HAMBURGER STROGANOFF: [PJ’S BLOG]
Ingredients:
1 tablespoon olive oil or butter
1 onion, finely diced
1- 1½kg ground beef
1 tablespoon flour
1 can cream of mushroom soup
garlic salt, to taste
salt and pepper, to taste
1 cup sour cream
Directions:
Saute onions in olive oil or butter over medium heat for about five minutes. Add ground beef and cook until meat is no longer pink. Add flour and spices and stir for about a minute. Pour in condensed soup and stir. Mixture will be very thick. Bring to a simmer, and reduce heat. Simmer, stirring occasionally, for 20 minutes. Add sour cream and heat through. Serve over rice or egg noodles.
Notes:
--Do not bring the stroganoff to a boil after adding the sour cream. The flavor of the sour cream is best that way.
--If your kids do not like onions, you can grate the onions into the mixture when you add the cream of mushroom soup. Grated onion is stronger, so only grate about half an onion.
ALLERLEKKERSTE KERRIEFRIKKADELLE: [BRON ONBEKEND]
Lewer 4-6 porsies
2 uie, in skywe gesny
125 ml kookwater
25 ml olie
25 ml appelkooskonfyt
25 ml asyn
25 ml kerriepoeier (meer na gelang van smaak)
10 ml sout
75 ml Jungle Oats
500 g beesmaalvleis
1 eier, geklits
15 ml mielieblom
5 ml borrie
SO MAAK JY:
1. Kook die uie in 125 ml kookwater in ’n groot pan tot sag.
2. Voeg olie by en braai die uie liggies.
3. Voeg appelkooskonfyt, asyn en kerriepoeier by en kook vir ’n verdere 3 minute.
4. Meng 5 ml sout, Jungle Oats, eier en die helfte van die uiemengsel met die maalvleis.
5. Los mielieblom, borrie en 5 ml sout op in 250 ml water. Voeg by orige uiemengsel in die pan.
Kook tot sous begin verdik.
6. Vorm frikkadelle van die maalvleis en plaas in warm sous in die pan.
7. Kook oor lae hitte vir ± 30 minute totdat die frikkadelle gaar is.
Bedien frikkadelle op rys saam met groente of slaai.
HETTIE SE FRIKKADELLE IN KERRIEVRUGTESOUS: [bron onbekend]
1 DIK sny wit brood, geweek in
250 ml water
500 g gemaalde binneboudvleis
1 eier, geklits
2 ml neutmuskaat
2 ml fyn naeltjies
8 ml sout
peper na smaak
koekmeelblom
SOUS
2 uie gerasper
20 ml botter
15 ml koekmeel
GEMENG MET:
15 ml kerriepoeier
65 ml rooi asyn
15 ml suurlemoensap
320 ml water
50 ml appelkooskonfyt
15 ml suiker
3 ml sout
3 piesangs, fyngemaak
2 appels gerasper
125 ml sultanas rosyne(opsioneel)
SO MAAK JY:
Druk water uit brood en meng brood met vleis. Voeg eier en geurmiddels by en meng. Vorm balletjies, rol in meel, skud oortollige meel af en plaas effens uitmekaar in n diep, gesmeerde oondskottel.
SOUS: Braai uie in botter. Voeg die meel-en-kerriemengsel by en meng liggies. Meng asyn, suurlemoensap en water en voeg stadig by terwyl aanhoudend geroer word. Voeg konfyt,suiker, sout, fyn piesang en appel by. Verminder hitte, kook deur.Skep sous bo-oor frikkadelle, SIT DEKSEL of foil op. Bak op 180C vir ongeveer 40 minute.
Sit saam rys en klapper voor!
Gluten-free MINCE AND PASTA:
Serves 4-6.
2-3 cups brown rice pasta – rotini, macaroni, penne or any chunky shape
canola oil, for cooking
1 onion, peeled and chopped
1 kg lean ground beef or bison
2-3 garlic cloves, crushed
1 red pepper, seeded and chopped
1 750 ml jar tomato sauce
1-2 cups grated cheddar, or other meltable cheese
WHAT TO DO:
In a large pot of boiling water, cook pasta according to the package directions until tender but still slightly firm to bite. Drain well.
Meanwhile, heat a drizzle of oil in a large skillet set over medium-high heat. Cook the onion for 3-4 minutes, until soft. Add the beef or bison and cook until no pink remains, breaking it up with a spatula or spoon. Add the garlic and red pepper and cook a few minutes more, until the vegetables are soft.
Add the tomato sauce and heat through. Add the drained pasta and stir to combine everything well. If you like, stir in the cheese until it melts, or sprinkle it overtop and place the skillet (as long as it’s ovenproof) into the oven or under the broiler for a few minutes to melt the cheese.
Serve warm.
MEATBALL BIRYANI: [all recipe sin]If you want to know the Meatball Biryani Recipe then enjoy the Meatball Biryani Recipe]
Ingredients:
•500 gms Basmati rice
•For the Kofta curry: 1 kg lamb/ beef or chicken mince
•3 large onions chopped very fine
•2 tbsps garlic paste
•1 tbsp ginger paste
•2 tbsps garam masala (to make your own, see recipe below)
•3 tbsps tomato ketchup
•1/2 cup coriander leaves chopped fine
•Salt to taste
•4 large tomatoes cubed
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp turmeric powder
•1 bsp gaam masala
•1 tsp chilli powder (optional)
•5 tbsps vegetable/canola/sunflower cooking oil
•2 tbsps garlic paste
•1 tbsp ginger paste
•To garnish:
1 large onion sliced finely
•1 tbsp saffron strands
•3 tbsps warm milk
•3-4 tbsps fresh chopped coriander
Preparation of Meatball Biryani:
•Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
•Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
•Form the mixture into equal sized balls and keep on a plate.
•Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
•In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder,garam masala, turmeric – and fry for 2-3 minutes.
•Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
•Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
•Stir gently so as not to break the meatballs.
•Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
•Soak the saffron strands in 2-3 tbsps of warm milk.
•Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
•Pour the saffron infused milk all over the top of the last layer of rice.
•Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
•Bake in a hot oven for 30 minutes.
•Serve hot with a raita and green salad of your choice.
GROUND BEEF GRAVY AND MASHED POTATOES: [BY SHERI]
There are many family versions of this hearty and familly pleasing meal. If you have some hamburger, then the rest is in your cupboards. A quick meal sure to even please the kids! Hamburger Gravy over Mashed Potatoes is an easy weeknight option that is kind to your budget and to your time.
Serves 4-6
2 kg mince
1 onion diced
2 cloves garlic diced
4 TBS flour
1 small can mushrooms (optional)
1 cup frozen peas ( substitute green beans or corn if desired)
2 beef bullion cubes dissolved in 1 1/2 cup hot water
2 cups milk
Salt and Pepper to taste
6 cups Mashed Potatoes Prepared
WHAT TO DO:
Begin boiling your potatoes for mashed potatoes. In a large deep skillet, begin browning mince. When mince begins browning, add diced onion. Saute in mince 2-3 minutes. Add garlic. When browned, and onions are turning clear, add flour to mixture and cook while stirring for 1 minute. Add Water and bullion mixture to help loosen browned pieces on the bottom. bring to a boil. Add can of mushrooms and peas. Cook for about 1 minute stirring occasionally. Turn down heat and add milk. Meanwhile, prepare your mashed potatoes as usual. Hamburger gravy should thicken in 5-8 minutes. Add milk if too thin, or sprinkle more flour in gravy to thicken.Salt and pepper to taste. Cook to desired consistency and serve over mashed potatoes.
PHILLY CHEESE STEAK SLOPPY JOE:
Serving size: 4
Ingredients:
1 tablespoon extra virgin olive oil
1 pound ground beef
1 medium onion (chopped)
1 medium green bell pepper (seeded and chopped)
1/4 cup steak sauce
1 cup beef broth
salt and ground black pepper (to taste)
4 hamburger buns
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone cheese (shredded)
Directions:
Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.
Step 2: While the meat is cooking, split the hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom. Remove from the pan and set aside.
Step 3: melt butter in a medium skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk and cook until the mixture is thickened and bubbly. Remove from heat and stir in the cheese until it is melted and incorporated into the sauce.
Step 4: To assemble sloppy joes- pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese sauce, and place the top half of the hamburger bun onto the sandwich.
BASIC CHILI: [PJ’S BLOG]
Ingredients:
1 lb. ground beef
1 cup chopped onion
2 cloves garlic, minced
1 15 oz. can kidney beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 8 oz. can tomato sauce
1 small can of tomato paste
1 small can of diced green chiles
2 to 3 tsp chili powder
1/2 tsp dried basil, crushed
dash of cayenne pepper
Directions:
Cook beef, onions, and garlic until beef is brown and onions are tender. Drain fat. Stir together with all remaining ingredients. Bring to a boil, reduce heat, simmer (covered) for 20 minutes.
Notes:
--This is delicious served with grated cheese, sour cream and corn bread.
-- The amount of cayenne you add will determine how spicy it will be. Adding just a dash will add depth to the flavor without much heat. If you want it to be spicy add more like 1/4 teaspoon. Add to taste…tasting being the key.
-- If you like your chili with more beans in it add another can of beans (whatever kind of bean you like). I like it with more beans sometimes. Other times I’m more in a meat mood.
LITTLE B'S CHILI:
serves 6-8
3 lbs ground beef (or venison, which I substitute often)
1 large onion, diced
1 green pepper, diced
3 cloves of garlic, chopped
1/4 cup chili powder
2 tbsp cocoa powder
1 tbsp cumin
3 bay leaves
2 tbsp parsley
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne (sometimes I add 2 chopped jalapeno peppers instead of using cayenne)
1 tsp soy sauce
3 1/2 cups plain tomato sauce or marinara sauce
1/2 cup beer, any kind/brand
1/2 cup water
1 can red kidney beans, drained and rinsed (or whatever kind of beans your prefer, sometimes I use black beans)
METHOD:
In a large skillet, break up the beef and cook until cooked through. Meanwhile, heat 2 tbsp olive oil in large saucepan, and add the onion & pepper. Saute until softened, about 10 minutes, then add the garlic and saute another 2 minutes. When the meat is cooked, drain off the fat then add all of it to the onion mixture. Stir in the chili powder, cocoa, cumin, parsley, salt, pepper, cayenne, bay leaves and soy sauce. Add the the beans, tomato sauce, beer and water.
Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 3 hrs. Stir every 1/2 hr, and feel free to add more spices and/or liquid to suite your preferences. To serve, top with shredded cheddar cheese and/or sour cream.
MOUSSAKA: [BRON ONBEKEND]
Serves 8
Prep time: 30 minutes
Cooking time: 1 hr 30 minutes
4 – 5 eggplants, cut into 1cm thick slices
salt
Vegetable oil, for frying
1 kilo lamb or beef mince
2 brown onions, finely diced
3 cloves garlic, chopped
2 teaspoons cinnamon
½ teaspoon allspice
2 tablespoons tomato paste
½ cup red wine
1 cup tomato puree/passata
BéCHAMEL SAUCE:
125g butter
½ cup plain flour
3 cups milk
1 ½ cups fresh grated parmesan
WHAT TO DO:
Salt the eggplant slices on both sides and lay between 2 layers paper towel for around 15 minutes. Wipe carefully with fresh paper towel to remove salt and liquid that has been drawn out of the eggplant. Fry in batches in vegetable oil over medium-high heat until browned; drain on paper towel.
In the same pan, add a little more oil and brown mince, breaking up lumps with a wooden spoon until crumbly and browned. Add the onion and garlic and cook for a further minute. Stir in cinnamon and allspice and cook for another minute. Add tomato paste and stir to combine. Pour in tomato puree and red wine and cook until the liquid has evaporated and the meat sauce is quite a dry mixture; around 20 minutes.
Preheat oven to 180° C /160° C (fan forced).
Melt butter in a medium saucepan and stir in flour. Cook, stirring, for 2-3 minutes until thick, smooth and coming away from the sides of the pan. (This is called a roux.) Add a little of the milk and stir quickly; the mixture will form a dough immediately. Keep stirring and adding milk a little at a time. Once all the milk is added, stir (using a wire whisk if there are any lumps) and allow the sauce to thicken and the flour to fully cook. Stir in 1 cup parmesan. Taste and add salt if required.
To assemble, place a layer of eggplant slices into the base of a 24x36cm baking dish. Top with half the meat mixture. Repeat with eggplant and sauce and finish with a layer of eggplant slices. Pour over the béchamel sauce and sprinkle with remaining cheese. Bake for 30 minutes or until golden brown on top.
MY WENK:
Werk baie lekker in jou platboompan met deksel op en kooltjies op die deksel, nie meer as 8 kooltjies op 'n keer nie.
Kan ook in jou Buksie-oond gemaak word of in jou mikrogolf.
Jy kan ook ipv Béchamelsous die gekoopte aanmaak witsous gebruik, voeg net beleë gerasperde kaas by.
SAVOURY MINCE: [TASTE.COM]
1 tablespoon olive oil
1 brown onion, finely chopped
500g beef mince
2 tablespoons instant beef gravy powder
1 cup tomato puree
400g desiree potatoes, peeled, diced
300g carrots, peeled, diced
200g button mushrooms, quartered
1 cup frozen peas and corn mixture steamed rice, to serve
METHOD:
Step 1: Heat oil in a saucepan over medium-high heat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add gravy powder, tomato puree and 1 cup cold water. Stir to combine.
Step 2 Add potato and carrot. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until potato is just tender. Add mushrooms and pea mixture.
Cook for 5 minutes or until heated through.
Serve with rice.
SHEPHERD'S PIE:
Ingredients:
potatoes – big packet (about 2 kg) from Giant
Half a stick of butter (about a quarter cup)
One packet of mixed vegetables and 4-5 yellow onions (finely chopped)
500g of minced pork or beef
Lea & Perrin or HP sauce (2 tbs)
Ground oregano (pinch)
Ground ginger (pinch)
Garlic powder (pinch)
Ground Black Pepper Powder (pinch)
Ground cumin (pinch)
Ground Chilli (optional)
Salt & Pepper
Corn flour to thicken the gravy.
METHOD:
Preheat oven at 200 Degree Celcius.
Peel potatoes and boil in pot of water for 20- 30 mins. Throw away the water and remove potatoes from pot and into a bowl.
Add butter and a pinch of salt into boiled potatoes and use potato masher to mash it up – get the kids to do it. They’ll love it.
Stir fry mixed vegetables and yellow onions for a few minutes until onions are soft.
Add meat and spices into the vegetable mixture and fry for another 5 minutes.
Mix some corn flour with water and add into ingredients slowly to thicken the gravy.
Lay ingredients on a casserole.
Top mashed potatoes on ingredients. Add mozerella cheese on top of mashed potatoes (optional).
Bake 20-25 mins in oven at 200 Degree Celsius till golden brown.
MY WENK:
Kan met gemak in platboompan of potjie gemaak word.
Heerlik!
WALKING CHILI FOR 3:
INGREDIENTS:
3 single-serve bags of Frito Fritos Original Corn Chips
1 (24-ounce) can preferred chili (or use homemade!)
Toppings as desired (diced tomato, chopped onion, sliced olives, sour cream or shredded cheddar cheese)
DIRECTIONS:
Warm chili. Open bag of chips, place one serving of warm chili in bag, on top of chips, finish with desired toppings. Fold top of bag over and give the bag a little shake. Reopen top of bag and eat from the bag with a spork. This recipe is easy to increase the yield, and for heartier appetites, larger chip bags can be used, and the amount of chili can be adjusted.
FRIKADELLE WITH CHIPS AND SALAD: [FAST AND EASY]
2 servings - WHO WOULD'NT LOVE THIS!!!!
Not Frikadelle like we used to know in the Netherlands but a German variant on the meatbal/ hamburger.
INGREDIENTS:
1 onion,
250 grams minced beef,
1 egg, 1 teaspoon mustard,
1/2 beef stock cube,
paprika,
pepper,
breadcrumbs,
WHAT TO DO:
Bake 1 chopped onion in hot butter. Let it cool. Mix 250 grams minced beef with the fried onion, 1 egg, 1 teaspoon mustard, 1/2 crumbled beef stock cube, paprika, pepper and breadcrumbs. Make two burgers. Bake the frikadelle brown on both sides in hot butter. Add some water and put the lid on the pan on medium heat so the frikadelle are also done inside. Serve the frikadelle with fries and a salad. Enjoy!
CAPE MALAY BOBOTIE:
INGREDIENTS:
2 slices stale bread, crusts removed
water
30ml sunflower oil ( or just enough for frying onions)
1 onion thinly sliced
2ml ground cloves
5ml crushed garlic
5ml salt
10 ml curry powder
5ml tumeric
500g steak mince
2 eggs
30 ml hot water
20ml lemon juice
30ml sugar
4 bay or lemon leaves for garnish
TOPPING
1 egg, lighly beaten 150 ml milk
METHOD:
Soak bread in water for 10 minutes, then squeeze dry. Heat oil in a large frying pan and braize onion until golden, 5-10 minutes. Add cloves, garlic, salt , curry powder and tumeric and simmer for 5 minutes. Add to mince with eggs, hot water, lemon juice and sugar and mix to combine well. Spoon mixture into a well-greased ovenproof dish and bake 160 C for 40 minutes, or until golden brown. Remove from oven . Beat egg and milk w
ell and pour over bobotie. Add bay or lemon leaves and bake for a further 5-10 minutes at 180 C.
MY WENK:
Jy kan dit ook 'n jou platboompan maak met kooltjies bo-op die deksel.
SAUCY PORCUPINE MEATBALLS: [photographer: Ken Burris ]
These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.
Total Time: 2 3/4 hours
6 servings
1 x 28-ounce can no-salt-added tomato sauce
2 cups water
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
3/4 cup long-grain brown rice
1/4 cup finely chopped onion
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1½ pounds lean (90% or leaner) ground beef
DIRECTIONS:
1.Cover and freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
2.Preheat oven to 350°F.
3.Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.
4. Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.
5. Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.
MY WENK:
Maak in jou platboompan by die kamp.
SPEEDY MINICE AND NOODLE STIR-FRY: [taste.com - Recipe by Kim Coverdale - Photography by Rob Palmer]
INGREDIENTS:
450g fresh hokkien noodles
1 1/2 tablespoons peanut oil
500g beef mince
1 brown onion, halved, cut into thin wedges
3 garlic cloves, crushed
300g broccoli, cut into small florets
115g baby corn, thinly sliced diagonally
1 carrot, halved, thinly sliced diagonally
1 small red capsicum, cut into 1cm pieces
1/4 cup soy sauce
1/4 cup barbecue sauce
1 teaspoon sesame oil
2 green onions, thinly sliced diagonally
METHOD:
Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain.
Step 2 Meanwhile, heat a wok over high heat. Add 1 tablespoon peanut oil. Swirl to coat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Transfer mince to a bowl, draining fat. Add remaining peanut oil to wok. Swirl to coat. Add brown onion and garlic. Stir-fry for 1 minute.
Step 3 Add broccoli, corn, carrot and capsicum. Stir-fry for 3 to 4 minutes or until tender. Return mince to wok. Add soy sauce, barbecue sauce and sesame oil. Stir-fry for 1 minute. Add noodles and green onion. Stir-fry to combine. Serve.
SUPER MOIST MEATBALLS: [TYLER FLORENCE STYLE]
You must give them a try.
YOU WILL NEED:
* Extra-virgin olive oil
* 1 onion, chopped
* 2 garlic cloves, smashed
* 2 tablespoons roughly chopped fresh parsley leaves
* 1 cup milk
* 4 thick slices firm white bread, crust removed
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 1 large egg
* 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Kosher salt and freshly ground black pepper
* 4 cups heated a good quality jarred tomato sauce
* 1/2 pound mozzarella cheese, cut into chunks
* Leaves from 3 sprigs fresh basil
* 1 pound spaghetti
DIRECTIONS:
Bake the meatballs and serve with the spaghetti and sauce.
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
COWBOY CASSEROLE: [RECIPELION]
Tater tots are always a hit, so why limit when you eat them? Make them for dinner with this Cowboy Casserole! Out of all the easy casserole recipes to choose from, none are quite as unique and delicious as this one!
Cooking Time: 1 hr
Ingredients
1kg ground beef
1 medium onion, chopped
1 can (10.75-ounce) cream of mushroom soup
1 (10-ounce) package frozen peas of corn
garlic powder, to taste
pepper, to taste
1½ cups Cheddar cheese
1kg bag tater tots [frozen crumbed potato balls]
Instructions
1.Preheat oven to 325 degrees F.
2.Cook the hamburger with the onion in a skillet until the pink is gone.
3.Drain extra fat. Stir in the soup and peas/corn.
4.Sprinkle generously with garlic powder and pepper.
5.Spray a casserole dish with cooking spray and spread the hamburger mixture over the bottom of the pan.
6.Toss the cheese with the frozen tater tots and spread over the casserole.
7.Bake for approximately one hour, until cheese is bubbly.
MY WENK:
Maak soos wat jy 'n potbrood sou bak in jou platboompan, deksel op en kooltjies bo-op deksel of soos 'n potjie.
VEGEMITE COTTAGE PIE: [CINDY]
MEAT FILLING:
250gm minced beef
1 red onion – finely minced
1 big ripe tomato – peeled, deseeded and minced
2 cloves of garlic – minced
¾ tbsp Vegemite [marmite, bovril of oxo is ook reg]
1 tsp beef gravy mix
1 tbsp of Italian mixed herbs
1 tsp freshly grind black pepper
1 tbsp flour
½ cup of water 2 tbsp of olive oil
METHOD:
Heat olive oil in a wok and sauté the onion and garlic until soft. Add in minced beef and stir fry the beef till it turned pale in colour. Add the minced tomato, mixed herbs, pepper and flour, stirring continuously. Add in vegemite, beef gravy powder and ½ cup water and stir quickly to mix well. Taste and season with salt if necessary at this point but be careful, the vegemite and beef gravy powder are salty enough. The beef mixture is ready when you get a thick beefy consistency but not too dry nor too runny.
MASH PATATO TOPPING:
4 large potatoes – peeled and cut to chunks, boil with enough water till soft to mash
½ cup of mix cheese (you can use cheddar and parmesan)
1 tbsp of olive oil or a generous dollop of butter
10 tbsp of water (I reserved the potato boiling water)
Freshly grind black pepper to taste
METHOD:
Boil the potatoes till soft. Drain but leave some of the water in pot. Mash the potatoes with a fork while it is still hot in the pot, add cheese, olive oil and/or butter and pepper till a smooth paste consistency.
ASSEMBLE THE PIE:
Scoop the beef filling into casserole dish or use small individual casserole dish to half of the dish depth. Following Terri's original recipe, I arranged some thinly sliced tomatoes over the meat. Top up with the potato mash so that it is half potato half meat. Use a fork to draw patterns on the mash and for a cheesy mash toppings, add more cheese.
Bake in preheated oven of 200°C for 20 minutes. Serve with a side salad or steamed vegetables i.e. carrot or broccoli for a complete meal. Leftover can be refrigerated and reheat in microwave for a minute or two.
MY WENK:
Maak soos met potbrood om die oond effek te kry.
COLA MEATBALLS: [MR FOOD]
What?! Yes, you read it right. There's cola in these meatballs. Try 'em for an unexpected, and unexpectedly satisfying, dinnertime taste.
Makes: about 48 meatballs
Cooking Time: 50 min
What You'll Need:
1 - 1½kg ground beef
1/2 cup seasoned bread crumbs
1 egg
1 tablespoon water
1 small onion, finely chopped, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 garlic clove, minced
1 cup ketchup
1 cup cola
1 tablespoon Worcestershire sauce
1/2 medium-sized green bell pepper, finely chopped
What To Do:
1.Preheat oven to 325 degrees F.
2.In a large bowl, combine ground beef, bread crumbs, egg, water, half of the onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well. Form into 1-inch meatballs and place in a 9- x 13-inch baking dish.
3.In a medium bowl, combine remaining ingredients, including remaining onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well then pour over meatballs.
4.Bake 50 to 60 minutes, or until sauce is bubbling and meatballs are cooked through.
MY WENK:
Maak in jou platboompan, hierdie is 'n wenner.
POTJIE MEAT LOAF: [POTJIEKOS WORLD]
Potjie No: 3
Serves: 6
Cooking Time: 1 hour
INGREDIENTS:
1 thick slice bread, crust removed
125 ml port
800 g lean minced beef
1 egg, beaten
2 ml ground cinnamon
1 ml ground coriander
2 cloves garlic, chopped
30 ml finely chopped fresh parsley
15 ml butter
Barbecue spice to taste
Garlic salt to taste
Freshly ground black pepper to taste
10 ml lemon juice
125 ml meat stock
4 tomatoes, skinned and thickly sliced
WHAT TO DO:
Soak bread in port.
Mix meat, egg, cinnamon, coriander, garlic and parsley.
Add soaked bread and 5 ml melted butter and mix thoroughly.
Use remaining butter to butter base of potjie.
Place meat in pot and press firmly into the shape of a loaf.
Sprinkle with barbecue spice, garlic salt, freshly ground black pepper and lemon juice.
Pour heated stock over meat, cover with lid and simmer slowly over medium coals for 30 minutes.
Arrange tomatoes on top of meat and simmer for another 30 minutes.
Serve with rice and a green salad.
FRIKKADELS WITH RED CABBAGE: [POTJIEKOS WORLD]
Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1 hour
INGREDIENTS:
500 g finely minced beef
1 slice white bread, crumbled
1 small onion, finely chopped
5 ml salt
Freshly ground black pepper to taste
1 ml grated nutmeg
200 ml soda water
30 ml butter
30 ml cooking oil
1/2 red cabbage, shredded (about 500 g)
1 green apple, sliced
30 ml white wine vinegar
15 ml red currant jelly or smooth apricot jam
100 ml meat stock
WHAT TO DO:
Mix mince, breadcrumbs, onion, salt, pepper, nutmeg and soda water together.
Shape into frikkadels.
Stand in a cool place for about 30 minutes to firm up.
Heat butter and oil in pot and brown frikkadels.
Remove from pot and set aside.
Sauté cabbage in pan juices.
Add apple and sauté for a few minutes.
Add remaining ingredients and simmer for a few minutes.
Arrange frikkadels on top of cabbage.
Cover with lid and simmer slowly for 20-30 minutes or until frikkadels are cooked.
KERRIE EN PIESANG FRIKKADELLE: [BRON ONBEKEND]
BESTANDDELE:
FRIKKADELLE:
2 dik snye witbrood
125 ml karringmelk
1 kg maer maalvleis
1 ui, gerasper
1 eier
12,5 ml blatjang
2 ml kerriepoeier
2 ml neutmuskaat
2 ml naeltjies
Sout en peper
Koekmeelblom
SOUS:
25 ml margarine
4 groot uie, gekap
25 ml koekmeelblom
125 ml asyn
15 ml suurlemoensap
750 ml water
12,5 ml kerriepoeier
5 ml borrie
37,5 ml appelkooskonfyt
12,5 ml blatjang
10 ml suiker
6 ryp piesangs
GAARMAAK METODE:
Stoofplaat en oond
DIE FRIKKADELLE:
Week die brood in die karringmelk en meng dit met die res van die
frikkadelbestandele, behalwe die koekmeelblom. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel. Voorverhit die oond tot 190° C ( 375° F )
DIE SOUS:
Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag. Meng al ander
bestanddele, behalwe die piesangs, en roer by die uie. Snipper nou twee van die piesangs
en roer dit by die sous. Laat die sous ‘n paar minute prut tot die piesangs sag is. Sny die ander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel. Giet die sous bo-oor, bedek en bak 1,5 – 2 uur tot gaar.
Lewer 6 porsies.
Sit voor met rys, klapper (opsioneel) en mengelslaai.
ALTERNATIEWE GAARMAAKMETODE: [Mikrogolf]
MIKROGOLF:
Die frikkadelle:
Net soos vir die oond, maar voeg 5 ml paprika by die koekmeelblom waarin die frikkadelle gerol word. Mikrogolf die frikkadelle 10 minute onbedek by 100% krag. Hergroepeer die frikkadelle na die eerste 6 minute. Sorg dat die buitenste frikkadelle nou in die middel is, en andersom.
Die sous:
Plaas die margarien en uie in ‘n groot glasbak en mikrogolf 5 minute onbedek by 100% krag. Meng die res van die sousbe-standdele, behalwe die piesangs, en roer by die uiemengsel. Sny 2 van die piesangs in skyfies en voeg by die sous. Mikrogolf 7 minute by 100% krag. Roere na elke 2 minute.
Sny die ander 4 piesang in skyfies en versprei oor die frikkadelle. Giet die sous oor, bedek en mikrogolf 10 minute by 50% krag en daarna 5 minuteonbedek by 100% krag.
MEATBALLS WITH MINT AND PINE NUTS: [Author: Anél Potgieter . lifeisazoobiscuit.com]
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
Ingredients:
•500g Extra lean mince
•4 Garlic cloves – grated
•1 Potato large – grated
•3 Thick butternut rings – grated
•1 Carrot – grated
•2 Small onions – grated
•50g Pine nuts – lightly fried in a non stick pan till golden brown
•1 Slice of white bread – soaked in water and excess water squeezed out
•1 Egg
•Handful of finely chopped parsley
•1 t Dry mint
•1 t Salt
•½ t Freshly ground black pepper
Instructions:
1.Put your oven on grill.
2.Mix all ingredients together. Fry a small teaspoon and taste for seasoning – I normally use the microwave.
3.Make small balls and grill till done – +- 10 minutes. After first 5 minutes turn them around and cook for another few minutes.
4.Put in pasta sauce and simmer for a minute or two. Serve on spaghetti + parmesan shavings + fresh basil.
MA SE KOOLFRIKKADELLE: [kook kapperjolle – ELZANNE VAN ZYL]
Koolfrikadelle het ook bekend gestaan as “Oumeid onder die Kombers” waarvan ons Oumas en Oupas gepraat het.
JY'T NODIG:
1 groot kopkool
Water om in te kook
1 kg maer maalvleis
1 groot ui
2x blokkies weetbix
1 eier
Worcestersous
Sout en peper
aromat
2 bief ekstrak blokkies
1 Knorr “stock pot” (bief)
Baba aartappels en uie om by te voeg vir kook
SO MAAK JY:
Soek jou kool met die hand uit, nie “pre-wrapped”, vaal kole nie. ‘n Mooi groen-kleur kool met buiteblare wat jy moet afsny. Loer binne die kool of daar nie slakke is wat wegkruipertjie speel nie.... Dop kool om, sny die stronkdeel in ‘n diep groot sirkel uit maar moenie die kool oopbreek nie, die kool moet sy ronde vorm behou. Sny die stronk uit sodat die blare los kan wees wanneer jy jou frikadelle daarin toerol.
Sit die kool net so nadat die stronk uitgesny is in ‘n groot pot met water sonder sout en laat water kook met kool daarin. Sodra die begin kook, laat jy dit kook vir so 5 minute, sit dan die stoof af, draai die kool om in die water en los dit eers net so. Die warm water sal res van kool van die onderkant af weer sag maak.
Maak nou intussen die frikadelle aan. 1 Groot kool benodig omtrent so 1kilogram maalvleis. Ek gebruik effe maer maalvleis. Gooi in bak, rasper een groot ui daarin, breek 2x weetbix blokkies baie fyn daarin (in die blek van brood), 1 eier, sout en peper, Worcestersous en ‘n bietjie Aromat. Proe jou maalvleis - dit moenie te veel sout in hê nie omdat die ekstrak van die vleissous baie sout is (dit word later bygevoeg).
Rol nou die maalvleis in balle. Kleiner as tennisballe maar groter as golfballe (of soos mens maar altyd jou frikadelle rol). Jou kool is nou lekker sag genoeg om te rol. Sit kool in ‘n “strainer” en dreineer. Begin van jou buiteblare af: sit die blaar neer, vat dan een van jou frikadelle sit dit in die blaar en rol dit toe. Pak dit netjies terug in jou groot pot, pak dit een vir een in lae tot jy al jou frikadelle daarin gepak het.
Neem nou 2x bief ekstrakblokkies, breek dit fyn en strooi bo-oor jou frikadelle. Neem ook van hierdie nuwe Knorr bief “stock pot” in die jellievorm en voeg dit by. Bedek kool net-net met water. Jy kan nou heel uitjies skil en bo-op jou koolfrikadelle sit en ook heel baba aartappels.Kook stadig, loer kort kort in die pot want jy gaan nie weer water bygooi nie, dit moet effe droog kook, maar moet asb nie sout bo-oor jou aartappels en uie gooi nie, anders is dit te sout. Kook stadig tot die sous byna alles weggekook het.
Bedien saam met rys, soet pampoen of patat en ’n lekker bak groenboontjies.
Lekker!!!
ELIZABETH TAYLOR'S FAVORITE CHILI: [by Angie]
Oh my goodness over the years I have made so many different versions of one chili recipe or another. Some good, some bad, some okay, this is pretty durn good a “do over” meaning it was good enough to make again and again. I had a friend give me this recipe. This recipe is the one Elizabeth Taylor loved from the restaurant name Chasens’s in West Hollywood. She would even have this chili flown in from all over just for her. Okay can chili be that wonderful? I mean really, if I had something “flown in” this would not be it? This is a good recipe for chili and since it is the big game Super Bowl Sunday what better thing can you make than chili…right? Thanks, Theresa!
Chili
1/2 pound dried pinto beans
water
1 – 28oz can diced tomatoes in a jar
1 large green bell pepper chopped fine
2 tablespoons butter
3 cups chopped onion
2 cloves garlic minced
1/2 cup parsley chopped
1/2 cup butter
2 pounds of beef chuck chopped coarsely
1 pound pork shoulder chopped coarsely
1/3 cup Gebhardt’s chili powder
1 tablespoon salt
1 1/2 teaspoon fresh ground pepper
1 1/2 teaspoon Farmer Brothers Ground Cumin
HERE'S HOW:
Chasen’s used the best beef chuck, center cut trimmed completely of any fat. The restaurant used a special meat grinder but, for home use I chopped the meat into one quarter inch chucks.The chili powder and cumin I found on line at of all places Amazon. Many grocery stores do have this brand if not you can use what ever you have. The brands (Gebhardt’s and Farmer Brothers) I have found do make a small difference in the taste.Rinse beans and pick out any debris. Place beans in a dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain off liquid. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered for 30 minutes.In a large skillet Saute bell pepper in butter for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley then add to bean mixture. Add tomatoes to bean mixture.In same skillet melt butter and saute beef and pork until browned, once browned add to bean mixture along with the chili powder, salt, pepper and cumin.Bring mixture to a boil and reduce heat and simmer covered for 1 to 2 hours. I place everything in the chock-pot and cook for about 3 + hours. This version is not as thick as some I have seen. We love to add all the things seen above. Frito’s, avocado, cilantro, lime, cheddar cheese, sour cream, tomatoes, jalapenos, rice and green onions….maybe a little hot sauce. Enjoy
CABBAGE BURGER BAKE: [GOURMIFIED]
1 sm. head cabbage (about 2 lbs. - I LOVE cabbage so I tend to add a lot more)
6-10 slices of bacon cut into 2 " pieces (depends on your love of bacon...we add 10)
1 medium onion, chopped
1 c. uncooked rice (NOT instant. If you use brown it will need to be pre cooked 1/2 way or you'll have this baking forever just too cook the rice)
1½ - 2kg ground beef & ground pork
1 tsp. salt
1/8 tsp pepper
1 can spaghetti sauce with mushrooms (we like Hunts)
3 c. water
HERE'S HOW:
Preheat oven to 400 degrees F.Shred cabbage (there should be about 8 c.); spread half in a 9x13 greased baking dish. Place baking dish ontop of a cookie sheet to catch possible spillage. In a large sauce pan, saute bacon just until fat starts to cook out; remove and drain on paper toweling, set aside. Stir onion and rice into drippings in pan; cook, stirring constantly, until onion is soft and rice is lightly browned. Spoon over cabbage in baking dish. Shape meatloaf mixture into large patty in same pan. Brown 5 min on each side, then break up into chunks. Spoon over rice mixture. Sprinkle with salt and pepper. Top with remaining cabbage. Heat spaghetti sauce with water to boiling in same pan. Pour over cabbage, stirring lightly with fork so sauce will flow to bottom. Top with bacon slices; cover. Bake for 50 min or until rice and cabbage are tender. Uncover. Bake 10 min longer to crisp bacon.
Serves 10 generously.
MY WENK:
Maak hom in jou swartplatboompan met deksel op en kooltjies bo-op deksel. Baie lekker!
TAMATIE FRIKADELLE – rooies: [by marindakook]
Frikadelle op sy tyd maak menigtes vol. Vanaand was ek lus vir tamatie frikadelle op mash. Ek weet dit is kapokaartappels maar dit klink net nie so vullend soos mash nie.
BENODIG:
•700g maalvleis
•5 ml fyn koljander
•2,5 ml fyn neut
•1 eier
•2 snye brood
•80 ml melk
•1 ui
•6 knoffeltoontjies
•1 takkie roosmaryn
•1 blik tamaties
•1 pakkie tamatie paste
•80 ml chutney
•60 ml worcestersous
•25 ml suiker
•sout en peper na smaak
NOU:
1.week die brood in melk in n bord
2.sit die maalvleis in n bak en maak los met n vurk
3.gooi die neut, koljander, sout en peper oor die maalvleis
4.druk die melk uit die brood en krummel die brood oor die maalvleis
5.klits die eier in n beker en gooi ook by die maalvleis
6.nou moet jy jou hande gebruik en alles deeglik meng
7.maak frikadelle so groot soos jy verkies en hou eenkant
8.sny jou ui in n oondbak en gooi ook die knoffeltoontjies en roosmaryn in die oondbak
9.pak die frikadelle op die uie in die oondbak
10.meng die sous vir die frikadelle in n bakkie: blikkie tamatie, tamatie paste, worcestersous, chutney, suiker, sout enpeper
11.gooi die sous oor die frikadelle
12.bak dit binne die oond by 180 grade celsuis toe met tinfoelie vir 30 minute
13.haal die tinfoelie af en bak dit nou oop vir nog 30 minute
Geniet die vleisballetjies op romerige mash en vra vir meer as jy so voel.
MY WENK:
Maak in jou swartplatboompan by die kamp.....yummy!
BACON CHEESE BURGER MEATLOAF: [SOOOO GOOD!!!]
Meatloaf is the ultimate comfort food. Add bacon and cheese, and it’s like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?
INGREDIENTS:
2kg ground beef
1kg pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)
HERE'S HOW:
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 180°C. for 90 minutes. Let the meatloaf rest a few minutes before slicing.
I made a 3kg meatloaf, so we’d have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.
When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating … a sure sign everyone loved it!
MY WENK:
Kan met gemak in jou platboompan gemaak word, deksel op en kooltjies bo-op deksel.
CHEESE BURGER PARADISE PIE:
INGREDIENTS:
1 – 2kg lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix [gebruik ons “ready mix” pakkies skondeeg]
2 eggs
HERE’S HOW:
1 Heat oven to 200°C.
2 Spray a 9 inch pie plate with non-stick cooking spray
3 Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
4 Stir in salt, garlic powder and worcester sauce and then spread in pie plate
5 Next, sprinkle the shredded cheese on top of the beef
6 In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
7 Bake in oven for 25 minutes or until a knife comes out clean.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op deksel.
MOZZARELLA STUFFED MEATBALLS: YUMMY!
1 – 1½kg ground beef
1kg ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2kg mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)
HERE’S HOW:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or mashed potatoes.
KASTROL BOBOTIE: [BRON ONBEKEND]
Braai / soteer:
•2 gekapte uie
•20 ml kerriepoeier
•7 ml borrie , in ‘n bietjie olie.
•Voeg 500 g maalvleis by en braai.
Voeg 2 snye brood (in melk geweek) en ‘n bietjie water by.
MAAK DAN SO:
Prut tot gaar.
Geur met appelkooskonfyt en sit voor op rys.
HONGAARSE MAALVLEIS: [BRON ONBEKEND]
500g maalvleis
2 tafellepels olie
1 pakkie beestertsoppoeier
2 uie
8 sampioene
2 tamaties
56g blikkie tamatiepasta
1tl suiker
1tl paprika
1k water
halwe k suurroom of karringmelk
5 gekookte aartappels
sout en peper na smaak
SO MAAK JY:
Braai maalvleis in olie en voeg die uie en sampioene by en braai vir ‘n paar minute. Voeg die res van die bestandele asook die soppoeier by, behalwe die suurroom en die aartappels. Maak toe en stoom vir 20min. Sit in ‘n gesmeerde bak. Voeg die aartappels daaroor en dan die suurroom. Strooi kaas bo-oor.
Bak dan in oond tot gaar en kaas gesmelt het.
APPEL FRIKKADELLE:
n Heerlike resep gemaak met maalvlies en appelsous.
BESTANDELE:
FRIKKADELLE:
500 g maalvleis
2 snye dik bruinbrood, korsies verwyder en in water geweek
1 ui geskil en gekap
1 ml neutmuskaat
1 ml fyn gemmer
sout en peper na smaak
1 eier geklits
olie
SOUS:
1 ui geskil en in ringe gesny
2 knoffelhuisies fyngedruk
2 to 3 appels, geskil en in blokkies gesny
15 ml sojasous
250 ml water
10 ml fyngekapte vars salie
2 ml fyn gemmer
10 ml suiker
mielieblom
METODE:
FRIKKADELLE:
Meng al die bestanddele vir die frikkadelle liggies in ´n groot mengbak. Vorm sowat 12 frikkadelle. Verhit olie in ´n pot en braai frikkadelle tot bruin. Skep frikkadelle uit en hou eenkant.
SOUS:
Sorteer ui en knoffel in dieselfde pot tot sag. Voeg die appelblokkies by en roerbraai sowat 5 minute tot glansig. Giet sojasous en water by en verhit tot kookpunt. Voeg res van die bestanddele by behalwe mielieblom. Laat prut tot die appels byna sag is en die sous effens afgekook is.
Voeg die frikkadelle by en sit deksel op. Laat prut oor lae hitte tot die appels sag is en die frikkadelle gaar is. Verdik die sous met die mielieblom wat aangemaak is met ´n bietjie water. Laat sous verdik. Bedien met kapok aartappels.
Bron: Onbekend
STIR FRIED CABBAGE WITH GROUND BEEF OR TURKEY: [From the Kitchen of Deep South Dish]
Prep time: 10 min |Cook time: 15 min/About 4 to 6 servings
INGREDIENTS:
1 – 1½kg of ground beef (can substitute turkey)
2 tablespoons of sesame oil, divided
3 green onions, sliced
3 cloves of garlic, minced
2 cups of cabbage, sliced thin
1 cup of cooked rice (brown or white), optional
2 tablespoons of low sodium soy sauce
Pinch of kosher salt, or to taste
8 turns of the pepper grinder, or to taste
Crushed red pepper flakes, to taste
WHAT TO DO:
Brown ground beef, remove and drain; set aside. To the same skillet, add 1 tablespoon of the sesame oil and heat over medium high. Add green onion and garlic and stir fry for 2 minutes. Add the cabbage and stir fry another 2 minutes. Add the rice, soy sauce and remaining sesame oil; stir fry for another 2 minutes. Add the cooked ground beef back to the skillet and sprinkle with the red pepper flakes; toss until heated through.
VARIATION::
Substitute a package of cole slaw mix or broccoli slaw for the cabbage.
Low Carb Variation: Make it low carb by eliminating the rice.
Leftovers Utilized: Cooked Rice. Yes - you can freeze it, and I certainly do! Simply drizzle with water, cover and microwave to freshen.
CHUCKWAGON DINNER: [A LAZY MOM TEXAS RECIPE - by Stacey Posted in Camping Recipes, Dinner Recipes ]
CHUCKWAGON DINNER:
1 - 1½kg ground beef
1 jar of spaghetti sauce (any kind you like around 26 ounces)
1 box of jiffy cornbread
milk
eggs
WHAT TO DO:
In your cast iron skillet brown your ground beef. (Okay, okay, if you don’t have one, a regular skillet is fine *sigh* just make sure it’s about 2 inches deep.)
While your beef is browning, make the cornbread batter according to package directions using the milk and eggs. Or just get your daughter to make it.
Once your beef is browned, drain the grease. Or do like my mom does and just take a paper towel and sop it up. Lazy Mom TEXAS style!
Salt and pepper the beef to taste and pour in your jar of spaghetti sauce (you can always add more than one jar if you would like it saucier).
Now at this point you can add in some optional ingredients… corn or black beans come to mind. You can also put a layer of cheese on top of the beef mixture (don’t stir it in like you would with the corn or beans).
So, do the optional things or just leave the beef with spaghetti sauce as is, and pour the cornbread batter over the top.
Level out the cornbread with the back of your spoon. Then pop it in a 400 degree oven for 20-30 minutes or until knife inserted comes clean.
Then smother that bad boy in cheese if you’re that kind of person.
Serve with a tossed salad or a side of green beans and BAM! Dinner’s done.
MY WENK:
Maak 'n potjie hiervan.
COUNTRY BEEF POT: [MR FOOD]
Take your taste buds to a country kitchen with our comforting recipe for Country Beef and Noodle Pot. With only one pot to wash this stick-to-your-ribs dinner is sure to be one of your favorites!
Serves: 4
Cooking Time: 20 min
INGREDIENTS:
•1 - 1½kg lean ground beef
•1 green pepper, chopped
•1 onion, chopped
•3 cups uncooked wide egg noodles (5-ounces)
•2 1/2 cups water
•1 (26-ounce) jar spaghetti sauce
•1/2 teaspoon Italian seasoning
•1 teaspoon granulated garlic
WHAT TO DO:
1.In soup pot brown the ground beef, bell pepper and onion over medium heat for 6 to 8 minutes, stirring occasionally, until no pink remains in the beef; drain.
2.Stir in water, spaghetti sauce and seasonings. Over high heat, bring to a boil.
3.Reduce heat, stir in noodles and simmer uncovered for 8 to 10 minutes until noodles are tender. Serve immediately.
AKNI [MAALVLEIS EN RYS DIS]: [HUISGENOOT DIGITAAL - Carmen Hendricks]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
15 ml (1 e) olie
1 groot ui, gekap
500 g ekstramaer beesmaalvleis
10 ml (2 t) geroosterde masala
5 ml (1 t) garam masala
5 ml (1 t) fyn koljander
5 ml (1 t) blaar-masala
15 ml (1 e) tamatiepasta
5 ml (1 t) bruinsuiker
250 g bevrore gemengde groente (in blokkies gesny)
500 ml (2 k) Spekko Basmati-rys, gekook (1 k rou rys lewer 4 k gaar rys)
sout en peper
vars koljander vir garnering
MAAK DAN SO:
1 Verhit die olie in ’n diep kastrol, voeg die ui by en soteer tot deurskynend.
2 Voeg die maalvleis bietjie-bietjie by en roerbraai tot bruin.
3 Meng die speserye met die tamatiepasta en suiker en voeg dit by die maalvleis.
4 Roer om die maalvleis met die masalamengsel te bedek, voeg die groente by, verminder die hitte en laat prut 10 minute.
5 Skakel die plaat af, maar hou die kastrol op die stoof. Voeg die rys by en roer dit deur die maalvleis tot goed gemeng.
6 Sit warm voor en garneer met die vars koljander.
SAUCY PORCUPINE MEATBALLS: [EATING WELL -photographer: Ken Burris ] DIABETIC FRIENDLY!
These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.
INGREDIENTS:
•Total Time: 2 3/4 hours
1 x 28-ounce can no-salt-added tomato sauce
2 cups water
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
3/4 cup long-grain brown rice
1/4 cup finely chopped onion
1 teaspoon dried thyme
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1½kg lean (90% or leaner) ground beef
WHAT TO DO:
1.Cover and freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
2.6 servings
3.Preheat oven to 350°F.
4.Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.
5.Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.
6.Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.
MY WENK:
Maak soos met 'n potjie.....yummy!
KASTROL-BOBOTIE: [VAN RENSBURG FOODS]
BRAAI/SORTEER:
•2 gekapte uie
•20 ml kerriepoeier
•7 ml borrie , in ‘n bietjie olie.
•Voeg 500 g maalvleis by en braai.
Voeg 2 snye brood (in melk geweek) en ‘n bietjie water by.
Prut tot gaar.
Geur met appelkooskonfyt en sit voor op rys.
VINNIGE LEKKER MAALVLEIS: [VAN RENSBURG FOODS]
•Verbruin 350 g maalvleis in olie.
•Skep uit.
BRAAI/SORTEER:
•1 gekapte ui,
•1 gekapte groenrissie
•en 1 knoffelhuisie
•Voeg vleis by
VOEG BY:
•2 teelepels koekmeelblom
•2 teelepels tamatiepuree
•2 teelepels vargekapte pietersielie
•125 ml warm vleisaftreksel
MAAK DAN SO:
Laat vir 10 minute prut.
Geur met sout en peper.
Bedien met rys of mash.
[sampioene kan ook bygevoeg word indien verlang]
CHINESE POTATO WITH MINCED MEAT:
Prep Time: 10 mins,
Cook Time: 15 mins
INGREDIENTS:
•250g minced beef or pork
•4 medium sized potatoes
•ginger
•leek
•1 tbsp oil for meat and 1 tbsp oil for potato
•1 tsp chilli bean past
•1 tbsp dark soy sauce
•½ tsp salt
•1 tsp sugar
WHAT TO DO:
•Remove potato skin. Grid the potato into thin shreds.
•Cut the ginger as thin slices. Cut the leek into 3cm length, trim and finely shred lengthways.
•Heat the wok till very hot. Add oil. Add chilli bean paste to fry till aromatic.
•Add minced meat to fry, add dark soy sauce, salt and sugar. Fry about 5 minutes till cooked through and the liquid is almost gone. Take the meat out. Set aside.
•Add oil and wait till high heat, add the leek to fry 2 minutes or till aromatic. Then add potato shreds and salt, stir fry about 4-5 minutes.
•Once potato is cooked, add cooked meat. Stir and mix well, for about 2-3 minutes.
•Put the potato and meat in a serving plate, served with hot rice straight away.
6.TIPS:
•Remember to wash away the starch from the potato; otherwise the potato won’t be crunchy.
•Some people would prefer to splash a little bit vinegar when fry the potato, which helps to keep the crunchiness of potato. If you don't mind the taste of vinegar, you may try this.
•If you like spicy food, use some green chillies or red dry chillies, taste is great too.
DAN'S WORLD FAMOUS CHILI RECIPE:
2kg lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons ground cumin
1/4 cup chili powder
WHAT TO DO:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.
(Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Serves 10.
THE BEST HOMEMADE MEATBALLS: [FAMILY FUN MAGAZINE]
This recipe came from the new Family Fun magazine...it wasn't so much the meatball recipe that caught my attention but the meatball minestrone soup that was under this one. Well if I wanted to make the soup I needed to make the meatballs first. I am not a meatball making person...honestly I sometimes just don't have the patience to sit and roll them all so they aren't made here very often. I used to buy the ones at the store that we really liked, but I'm pretty sure there are things in there that I don't want to know about. This recipe made about 80 meatballs and I used almost 3 lbs of meatloaf/meatball mix that included: beef, pork, and veal.
INGREDIENTS:
1 - 2kg ground meat (sug. turkey, beef, and pork)
1 10 oz pkg frozen, chopped spinach, thawed and drained well(omitted I had none!)
1/2 cup parmesan cheese(omitted, as I ran out!)
3 large eggs, beaten
2 tbsp italian seasoning
2 tsp garlic powder
2 tsp salt
1tsp red pepper flakes
1/2 cup breadcrumbs or panko
WHAT TO DO:
Preheat oven to 400 degrees.
In a large bowl combine all ingredients throughly but do not over mix. Pinch off a tsp at a time...or I acutally use my small cookie scoop to get the same amount and then I roll them. Place on rimmed cooked sheet. Bake for 20-25 mins until they are browned and cooked through. **Mine only took about 15 mins because they were smaller.
**Usually when I make meatballs they seem dry and unflavorful...hence another reason I don't make them very often. I picked up the meatloaf mix at Bj's(which is a bulk food store) so I decided to make it all into meatballs and freeze them. These were awesome, tasty, and moist! They were even better the next day! My brother in law and sister in law loved them as well. We used them in meatball grinders(sub,s hoagies, or sandwiches!)
HOENDERFRIKKIES: [BRON ONBEKEND]
Jy het nodig vir 15 frikkadelle:
•4 gaar, ontbeende, vellose hoenderborsies, baie fyn gekap
•1 klein ui, gerasper
•1 eier, geklits
•2 snye witbrood (korsies afgesny), geweek in melk
•2 teelepels gerasperde suurlemoenskil
•½ groen soetrissie, ontpit en baie fyngekap
•¼ teelepel droë rissievlokkies
•2 teelepels droë pietersielie
•1 teelepel sout
•¼ teelepel witpeper
•½ koppie koekmeel
•olie vir braai
MAAK DAN SO:
Meng die voëlfrikkadel. Druk die melk uit die brood en meng die brood met die res van die bestanddele, behalwe die koekmeel en olie.
Maak balletjies. Vorm frikkadelle en druk dit styf tussen jou hande sodat die bestanddele aan mekaar klou en ’n stewige frikkadel vorm.
Maak gaar. Rol in die koekmeel en bak in matigwarm olie tot gaar.
PINEAPPLE MINCE BALLS: [BRODY RECIPES]
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 8-10
INGREDIENTS:
•600g Mince
•3 spring onions
•3 cloves garlic
•3 sprig of thyme
•egg
•100g breadcrumbs
•pepper
•salt
•Pineapple (sliced)
•Olive oil to brush
WHAT TO DO:
1.Spice mince with salt, pepper and minced thyme leaves.
2.Chop spring onions and garlic and add to mince.
3.Add the breadcrumbs and egg, mix well and spice with salt and pepper.
4.Cut pineapple slices in pieces, wrap with mince and form little balls.
5.Brush pineapple mince balls with a little bit of olive oil.
6.Braai for about 10 minutes.
HANNES BRITZ SE FRIKKADELLE......Dis NIE MEATBALLS nie!!!( Bloubulle het MEATBALLS)...LOL.. [VLEISLAND RESEPTE VIR ALMAL]
Ek het nie 'n spesifieke resep nie Stefaans. Maak hulle maar soos ek voel op daai oomblik. Basis GOEIE gehalte maalvleis, fyn gekapte ui, eier, brood krummels, soms bietjie gerasperde aartappel en wortel, bruin uie soppoeier, swart peper... Meng alles liggies, maar goed deur, vorm balletjies na smaak en in oond of in yster pot...
BOGBURGER RAGOUT: [CAMPING FOOD]
This bogburger ragout is classic camping food at its best. It’s fast, it all goes in one pot and it looks, well, looks aren’t important at a time like this.
Makes:
4 servings
INGREDIENTS:
•1 lb (500 g) medium or lean ground beef (or turkey)
•1 onion, chopped
•1 28 oz (796 mL) can tomatoes, mashed up in the can
•1 19 oz (540 mL) can kidney or Romano beans, drained
•1 cup (250 mL) water
•1 cup (250 mL) raw macaroni – like elbows or shells
•1 tsp (5 mL) salt
•1 tbsp (15 mL) chili powder
•1 tsp (5 mL) ground cumin (optional)
•dash pepper or hot pepper sauce
HERE'S HOW:
•In a large skillet brown the ground beef with the chopped onion over a medium fire (ha!) until the onion is softened. Drain off the fat (not into the fire!).
•Add all the remaining ingredients, stir well to combine and cook, covered, for about 30 minutes or until the pasta is done. Sprinkle with some cheese if you’d like.
4 INGREDINET PORCUPINE MEATBALLS: [JAMIE COOKS IT UP]
Time: 15 minutes prep + 30 minutes cooking
25 meatballs (about 5 servings)
Recipe from my dear friend Cindi Schut
INGREDIENTS:
1½ -2kg ground beef
1 (6.8 ounce) box Beef Rice A Roni
1 egg
2 1/4 C water
WHAT TO DO:
1. Grap the ground beef and toss it into a medium-sized mixing bowl.
2. Pour 1 box of Beef Rice A Roni into the bowl. Be sure to only use the rice and pasta that are inside the box. Save the seasoning packet for later on.
3. Add an egg to the bowl and mix everything together with your pretty little hands. Just mix it all in now, no need to be shy. Make sure everything gets well combined.
4. Shape the mixture into 25 golf ball sized meatballs.
5. Heat up a large, deep skillet over medium high heat. Carefully place the meatballs in the pan. Allow them to get browned along the top and bottom.
6. Pour 2 1/4 cups of water into a large liquid measuring cup. Add the seasoning packet from the Rice A Roni box to the water and stir it in to combine.
7. Pour the liquid over the top of the browned meatballs. Reduce the heat to heat to medium low and allow the liquid to come to a simmer. Cover the pan and let the meatballs simmer away for 30-40 minutes or until the liquid has been absorbed and the rice and pasta in the meatballs are cooked through.
Serve and enjoy!
HOW TO MAKE HEALTHY BEEF PATTIES: [By Rumbie]
8 Servings~ 35 minutes
If you love burgers but are concerned about the health aspect of it, then this is for you. This patty is made from fat free mince (lean mince), contains oats, which are a great source of fiber, garlic, ginger and egg which all have great health benefits. I decided to grill these versus frying since we’re doing a healthy burger! But if you cannot grill, you can still fry but in a little bit of oil. In any case, you will most definitely love this! It’s juicy, packed with flavour and you can make it in 30 minutes! Let’s get to it then.
INGREDIENTS:
•500g fat free mince
•1 small onion, chopped finely
•1 cup oats
•3 cloves garlic, chopped
•1 tsp fresh ginger, chopped
•1/4 cup apricot jam
•1 egg, lightly beaten
•A drizzle of olive oil/ pure vegetable oil
•Flour for dusting hands
HERE'S HOW:
1.With your oats (1 cup), egg (1 egg, lightly beaten), apricot jam (1/4 cup), onion (1 small onion, finely chopped), garlic (3 cloves, chopped), ginger (1 tsp, chopped), salt (1 ts;p), ground black pepper (1/2 tsp) and fat free mince (500g) ready, add all the ingredients save for the oil and flour to the mince. Mix until everything is well combined.
2.Dust your hands with flour to prevent the meat from sticking to your hands and form patties. You may do this by forming a ball first as though you are preparing meatballs then flatten it to form a patty. Refrigerate your patties for a minimum of 30 minutes to allow the patty to set. After 30 minutes, take a oven proof pyrex dish and drizzle some olive oil in it. Lay your patties inside the greased pyrex dish then drizzle some more olive oil over the patties. Grill at 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5 for 35 minutes or until they have browned up. Flip them over half way through the cooking. Serve as you wish!
MIELIEMAALVLEISRING: [beproef] [KUIER KOOK EN KLETS]
BESTANDDELE:
1 ui fyngekap
olie
500 gram maalvleis
sout en peper
75 ml tamatiepuree
3 ekstra groot eiers
1 blik roomsoort suikermielies
200 ml koekmeelblom
250 ml mieliemeel
20 ml bakpoeier
2 ml sout
50 gram botter gesmelt
250 ml melk
MAAK DAN SO:
1. Bespuit 'n 23 cm ringpan goed met spray n cook.
2. Soteer die ui in 'n klein bietjie olie tot sag en deurskynend.
3. Roer die maalvleis by en braai tot gaar. Geur met sout en swartpeper en voeg die tamatiepuree by.
4. Prut ongeveer 10 minute lank. Giet die maalvleis-mengsel in die gesmeerde ringpan en hou eenkant.
5. Klits 2 van eiers en meng met die suikermielies. Giet bo-oor die maalvleismengsel in die pan.
6. Sif koekmeelblom, mieliemeel, bakpoeier en sout saam.
7. Klits die gesmelte botter, orige eier en melk saam en voeg bietjies bietjies by die meelmengsel.
8. Meng goed en skep bo-op die suikermielies. Bak 30 - 40 minute lank by 180°C.
9. Laat afkoel en keer uit op 'n bord met die maalvleismengsel na bo.
Rangskik klein tamaties of tamatiewiggies in die middel van die ring.
MY WENK:
Maak by die kamp op die potbrood bak manier.
OUMA TOM SE MAALVLEIS PASTEI: [HUISGENOOT WENRESEPTE -ANNETTE HUMAN - beproef]
Ek breek uieringe op en pak so twee in mekaar in patroon op deeg.
Lyk mooi as dit uit die oond kom.
BESTANDDELE:
1 kg maalvleis
1 kop sagte broodkrummels
25 ml asyn
2 kop kouewater
10 ml sout
peper
MAAK DAN SO:
Plaas alles in pan en breek maalvleis op en kook vir 5 minute.
Skep in oondvaste bak.
KLITS:
1 eier
125 ml olie
125 ml melk
1 kop meel
2 tl bakpoeier
2 ml sout
MAAK DAN SO:
Skep op maalvleis.
Bak vir 30 minute by 180 grade C.
MY WENK:
Maak hom in jou swartplatboompan soos wat jy met 'n potbrood sou doen.
MINCE IN A PAN: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 25 minutes
A pack of beef mince, turned into a fun pan-pie for any day of the week.
INGREDIENTS: [Serves: 4-5]
•+- 600 g lean beef or ostrich mince
•1 slice white or brown bread
•1 medium onion
•8 ml dried parsley or Italian herbs
•salt and pepper
•½ a 350 g can SPAR tomato, thyme and basil pasta sauce
•100 g SPAR grated cheddar cheese (250 ml)
HERE'S HOW:
1. In a food processor, place the bread, onion, herbs, salt and pepper into the bowl and process until evenly chopped. Add the mince and mix again to combine well.
2.Press this mixture into the greased base of a 23cm diameter frying pan.
3.Cook on the medium heat setting for 10 minutes. Carefully pour off any surrounding juices using the pan lid to hold back the mince.
4.Spread the tomato sauce over evenly, then any selected additional topping ingredients. Sprinkle over the grated cheese and cover with a well-fitting pan lid.
5.Reduce to a low setting to cook for a further 15 minutes.
6.Slice wedges to serve.
HINTS AND TIPS:
Add to the topping with SPAR diced bacon, sweet pepper slices, SPAR canned mushroom pieces, or use ideas from your favourite pizza toppings.
MAALVLEISPASTEI MET KARRINGMELK BOLAAG: [RADIO PRETORIA - kuierkombuis]
BENODIG:
1 ui, fyn gekap
2 e olie
250g maalvleis
1 blik bone in tamatiesous
25 ml blatjang
1 kop wortelrepies
1 kop aartappelblokkies
1 ½ t sout
Knippie swartpeper
1 kop water
10 ml gedroogde pietersiellie
5 ml gemengde kruie
20 ml wit uiesoppoeier aangemaak met ½ kop water
10 ml suurlemoensap
Karringmelk bolaag:
1 kop karringmelk
2 ekstragroot eiers geskei
2 ml sout
5 ml fyn gerasperde suurlemoenskil
Knippie peper
MAAK DAN SO:
1. Voorverhit die oond tot 180°C.
2.Verhit die olie en soteer die ui tot sag. Voeg die maalvleis by en braai liggies tot bruin.
3.Voeg die wortelrepies, aartappelblokkies en 1 kop water by en prut vir 15 minute waarna u die blik bone in tamatiesous byvoeg en die gereg vir ‘n verdere 5 minute laat prut tot deurwarm.
4.Voeg die geurmiddels asook die aangemaakte soppoeier en suurlemoensap by en roer liggies deur.
5.Skep nou die vleismengsel in ‘n oondvaste bak.
BOLAAG:
1.Meng die bestanddele vir die kors, karringmelk, eiergele, sout, gerasperde suurlemoenskil en peper. Klits nou die eierwit styf en vou dit in die karringmelkmengsel.
2.Skep die mengsel eweredig oor die maalvleisgereg en bak dit in die voorverhitte oond vir so 35 tot 40 minute of totdat die kors ligbruin gebak is.
Bedien die geurige gereg saam met ertjies en ‘n bloedrooi tamatieslaai.
WENKE:
1.Die bone in tamatiesous kan u vervang met ‘n blik rooi bone of enige van u keuse.
2.Indien u huismense dalk nie so lief is vir bone nie, kan u dit fynmaak en dan inroer in die maalvleismengsel.
MY WENK:
Maak in platboompan soos met potbrood bak.
SIMPLE AND TASTY FAT FREE BEEF MINCE: [By Rumbie]
As with the rest of the recipes on this blog, this mince is absolutely simple and totally delicious You can serve it with anything really from with bread at breakfast or with mashed potato, spaghetti or any pasta for that matter and rice even. I used this in the baked butternut cups recipe, it was yum and everybody loved it.
3-4 Servings~ 20- 25 minutes
INGREDIENTS:
•500g fat free mince
•1 small onion, chopped
•3 cloves garlic, minced
•3/4 tsp salt
•1 1/2 tsp dried/ fresh basil
•1 can tinned tomatoes
•1 small fresh tomato, chopped
•2 tbsp sugar
•1 tsp soy sauce
•oil for frying
WHAT TO DO:
1.Have your ingredients ready. Heat oil in pan/ pot. Season mince (500 g) with salt (3/4 tsp) and basil (1 1/2 tsp) and add it together with the garlic (3 cloves, minced) to the pan. Fry until the mince begins to brown. Add onions (1 small, chopped) and fry for about 2 minutes. Add fresh tomatoes (1 small, chopped) and green pepper (1/4 large, chopped).
2.Stir and cook for about 3 minutes. De-glaze the pan as you go if need be with a little water or red wine. Add the tinned tomatoes (1 can) and stir. Cover pan/ pot and let this simmer for 5 minutes. After 5 minutes, add sugar (2 tbsp) and soy sauce (1 tsp), stir again and do the final gentle simmer for another 5 minutes with the pan/pot covered. Taste for seasoning and adjust accordingly. And you’re done, enjoy!
CHRISTO SE NEXT LEVEL BOTOBIE IN 'N PAMPOEN: [WAT KOOK JY]
Hierdie is nogal ‘n luukse outjie, veral vir dié van julle wat bobotie smaak. Check, dit word in ‘n pampoen gedoen, sommer op jou Weber.
BOBOTIE:
1 kg Maalvleis (as jy lewer gebruik meng 4 eetlepels asyn by die lewer. Dit hoef ook nie vooraf gebraai te word nie, jy kan die rou mengesl in die pot sit)
1 Gerasperde ui
2 (+-) huisies knoffel
2 Snye brood
250-375 ml Melk
3 Eiers
2.5 ml Gemmer (vars)
60 ml Amandels
2 Eetlepels kerrie
2 Teelepels suiker
Sout en Peper
125 ml Blatjang
125 ml Rosyne
Suurlemoensap
2 Lourierblare
MAAK SO:
• Smeer ‘n oondskottel of kry die pampoen reg.
• Gebruik n koppie melk met 1 geklitsde eier en laat die brood daarin lê.
• Braai die uie, knoffel en gemmer en hou dit eenkant.
• Braai die vleis en hou eenkant (die lewer hoef nie gebraai te word nie).
• Meng die vleis, een eier, sout, lourierblare, blatjang, suurlemoensap, amandels en rosyne en die brood melk en eier saam. Plaas in sit gesmeerde oondbak (of pampoenpot).
• Meng die eier en die ander melk en giet oor die vleis.
• Bak teen 180 grade vir 30-40 min tot goudbruin (bak die rou lewer bietjie langer, tot dit verm is) as jy dit in die pampoen doen, tot die pampoen sag is as jy die met jou duim druk.
• Bedien met Geelrys, klapper, blatjang en piesang
GEELRYS:
1 Koppie Rys
2,5 koppies water
½ Teelepel Sout
1 eetlepel botter
1 eetlepel suiker
n hand vol rosyne
2 stokkies kaneel
• Meng alles en kook totdat dit reg is
PAMPOENPOT:
• Vat n kleinerige Pampoen – daai wat so effens blouerig is en en meer regop as die plat wit boerpampoen
• Sny n deksel in en krap die pitte uit.
• Krap dan van die “vlees” van die pampoen uit, sodat hy nêrens dikker as so ongeveer 2-3cm is nie. Sny sommer die dekseltjie ook dunner.
• Vat die uitgesnyde vlees en maak pampoenkoekies daarvan, of sop of iets anders wat kan dien as ‘n voorgereg.
• Sit dan die bobotiemengsel hierin, giet die eier en melk mensel bo-op, sit die pampoen-dekseltjie op en bak – of in n weber (lekkerste!) of in die oond teen so 180grade.
MY WENK:
Die pampoenpot gaan ook lekker werk in 'n swartpotjie oor die kole. [driepootpot]
Jy kan ook toedraai nadat dit gevul is in swaargewigfoelie en op die rooster gaarmaak.
STUFFED MEATLOAF ROLL:
INGREDIENTS:
2kg lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
WHAT TO DO:
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it with pizza dough too and that one had a thicker crust and I also experimented with saran wrap instead of wax paper and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !!
MAC AND CHEESE BALLS WITH THIS MEATLOAF BACON TWIST: [ References: instructables and thatsnerdalicious]
For those times when it is difficult to decide between having macaroni and cheese, bacon or meatloaf for dinner, try these intense mac and cheese balls that come built into a meatloaf wrapped in bacon.
Instead of eating each dish separately, they get all rolled into one in this savory concoction that doesn't look very difficult to prepare. Using a muffin tin for shaping, the layers of tender meat, cheesy pasta and sauce get wrapped in delicious strips of bacon and baked all together in the oven. These would be delicious as finger food for any sporting event for the guys with big appetites, or make them as three-course dinner balls.
Never choose between favorite dishes with these all-encompassing mac and cheese balls.
SHEPPARDS PIE IN A POTJIE: [BRAAI.COM]
WHAT YOU NEED (serves 6)
FOR THE MEAT FILLING:
•1 tot butter
•1 onion (finely chopped)
•2 medium carrots (chopped or grated)
•celery equal in volume to the carrots (chopped)
•1 tot cake flour
•1 1/2 cups warm beef or mutton stock
•500 g braaied lamb meat (de-boned, trimmed of excess fat, and chopped; about 3 cups of chopped lamb meat)
•1 tsp Worcestershire sauce
•1 tsp salt
•1/2 tsp black pepper
•1 tot chopped parsley
FOR THE MASHED POTATO TOPPING:
•4 large potatoes
•enough water for boiling the potatoes in
•1 tot butter
•1/2 cup milk
•salt and pepper
WHAT TO DO:
1.In a flat-bottomed cast-iron potjie on the fire, fry the onion, carrots and celery in the butter for about 5 minutes until soft.
2.Add the cake flour and stir in before adding the warm meat stock and stirring that in.
3.Now add the meat, Worcestershire sauce, salt, pepper and parsley. Put the lid partially on the potjie (leaving a gap) and simmer gently until the sauce thickens. This can take about 45 minutes but the time will vary widely depending on a number of factors, among them how hot your fire is. During this time, do steps 4 and 5.
4.Peel the potatoes and boil them in salted water in a separate pot for about 30 minutes until they are tender. A teaspoon of salt is enough to make the water ‘salted’. I really don’t like peeling potatoes, and thus I usually don’t. If you don’t want to peel them either, then don’t, but at least feel guilty about it.
5.When the potatoes are cooked, drain the water and use a potato masher to do the job it’s made for. Add butter and milk to the mashed potatoes, then season with salt and black pepper and mix well. The texture should be smooth and fluffy.
6.Back to the potjie of meat on the fire: When the sauce has thickened, take off the lid and top the meat mixture with the mashed potatoes from step 5, spreading the mash into a fairly even layer to cover the surface. It’s entirely acceptable if the top surface of the mash is a bit rough and not completely smooth. In fact, it’s considered stylish.
7.Put the lid on the potjie and put lots of hot coals onto the lid. At this stage you don’t want any heat under the pot anymore. Now bake the shepherd’s pie in the potjie like that for the next 20–30 minutes until the top layer becomes slightly golden brown from the hot coals on the lid. You will obviously have to take off the lid to see whether this has happened. Don’t let any ash fall into the potjie, as it won’t add the kind of flavour you’re looking for here. At this point the meal is ready to be enjoyed immediately.
AND …
If you don’t have any leftover braaied meat but still want to enjoy this pie, you can successfully substitute the braaied meat with 500 g fresh beef mince bought at a butcher or supermarket. Add your mince after step 1, then fry it for 5–8 minutes until it is nicely brown. Then continue with step 2 where you add the flour and stock, and follow the rest of the recipe (just ignore the part where you would ‘add the meat’ in step 3). It is not advisable to add uncooked mince to the potjie after the stock has been added, as the mince will then boil instead of fry, and the meal won’t taste very nice.
SOET KERRIE: [Deur Huisgenoot Digitaal]
Uit Elna de Klerk van Bellville se nimmereindigende resepteskat diep ons hierdie een op – ’n regte boerekerrie waarmee jy baie monde kan kos gee.
Genoeg vir 20-25 mense
Bereiding: 15 min
Gaarmaaktyd: 1 uur
BENODIG:
6 uie, gekap
4 knoffelhuisies, gekneus
1 groen brandrissie, ontpit en gekap
60 ml (4 e) olie
4 kg maer maalvleis
6 groen piesangs, in stukke gesny
6 groen appels, geskil en grof gerasper
125 ml (½ k) matige geroosterde masala of kerriepoeier
30 g (1 bakkie) vars koljanderblare, gekap (opsioneel)
160 ml ( ²/³ k appelkooskonfyt of bruinsuiker
80 ml (¹⁄³ k) sultanablatjang
60 ml (¼ k) suurlemoensap
2 blikkies (65 g elk) tamatiepasta
60 ml (¼ k) borrie
6 groot wortels, in dobbelsteentjies gesny
6-8 groot aartappels, in blokkies gesny
sout en swartpeper na smaak
MAAK SO:
1.Braai die uie, knoffel en brandrissie in die helfte van die olie in ’n groot plat pot of diep kastrol tot sag. Voeg die maalvleis by
2.en roerbraai tot los, maar nie bruin nie.
3.Verhit die res van die olie in ’n ander pan en roerbraai die piesang, appel en kerriepoeier sowat 5 minute. Voeg dit by die vleis en sprinkel die koljanderblare oor.
4.Meng die res van die bestanddele behalwe die groente. Giet oor die maalvleis en meng deur.
5.Sprinkel die groente oor. Geur met sout en peper.
6.Bedek en laat prut sowat ’n uur tot geurig en gaar. Voeg ’n bietjie kookwater by as dit te droog is.
7.Sit die kerrie voor met sambals en krummelrige rys of polenta.
PALEO BREAKFAST SAUSAGE RECIPE: [paleoholic]
INGREDIENTS:
•2kg lean ground turkey/pork/chicken/beef or mutton
•½ teaspoon garlic powder
•½ teaspoon freshly ground black pepper
•1 teaspoon dried sage
•1 teaspoon coconut oil
•⅛ teaspoon cayenne pepper (more or less to taste)
•Salt to taste
INSTRUCTIONS:
1.Mix all ingredients in a large bowl
2.Make 8-10 patties
3.Add coconut oil to skillet with medium heat
4.Cook until brown on both sides
5.Enjoy!
MY WENK:
Bedien met gebakte eier/poached en pap met lekker tamatiesous.
MAALVLEIS MET SPINASIE-FETA: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 10 minute
BENODIG:
15 ml (1 e) olyfolie
2 uie, gekap
500 g maalvleis
sout en peper
400 g baba-spinasie
250 g feta
250 ml (1 k) room
MAAK SO:
Verhit die olie en soteer die uie tot goudbruin.
Voeg die maalvleis, sout en peper by. Roerbraai tot die maalvleis gaar en bruin is.
Verminder die hitte en voeg die spinasie, feta en room by. Laat prut 2 tot 3 minute.
Sit voor saam met pap.
SPICY KOO MINCE AND NACHOS: [KOO RECIPES]
Serves 4 – 6
INGREDIENTS:
•500 g lean beef mince
•15 ml sunflower oil
•1 medium onion, sliced
•3 ml garlic
•5 ml paprika
•5 ml chilli powder (optional)
•1 celery stick, finely sliced
•1 tin canned tomatoes
•1 sachet KOO beef concentrated wet stock
•500 ml warm water
•30 ml sugar
•1 tin KOO baked beans in hot chakalaka sauce
•1 tin KOO red kidney beans, drained and washed
•Salt and freshly ground black pepper to taste
NACHOS::
•4 x tortilla wraps, cut into quarters and then in quarters again, to form triangles
•400 ml oil
•5 ml salt
•5 ml paprika
•3 ml ground cumin
WHAT TO DO:
1.In a large heavy-based frying pan, heat 10 ml of oil and fry the onion and garlic until golden. Add in the paprika and celery. If you are using the chilli powder, add it in now. Once the vegetables are tender, remove them from the pan and set aside.
2.Add 5 ml oil and brown the mince. Break the meat apart with a fork.
3.Once the meat is brown, add in the onion mixture, canned tomatoes and diluted KOO beef wet stock.
4.Allow to simmer on a low heat and add in the sugar.
5.Once the sauce has reduced and the mince is tender, add in the KOO Baked beans in hot chakalaka sauce and the KOO red kidney beans. Allow to heat through.
6.Season with salt and pepper and serve with nachos.
NACHOS:
1.Preheat your deep-fryer to 180°C and fry the nacho triangles until golden.
2.Combine the salt, paprika and ground cumin in a small bowl. Set aside.
3.Dab nachos with paper towel to remove excess oil and season immediately with the salt mixture.
VARIATIONS, HINTS AND TIPS:
•Top the mince with mashed avocado pear and a dollop of sour cream.
•Brown the mince in batches to ensure the meat doesn’t stew and turn grey.
•Add 1 tin KOO butter beans in a curry sauce, to your mince dish for added flavour.
•Serve the mince as part of a casual dinner with rice, garnished with flat leaf parsley.
THE BEST HOMEMADE MEATBALLS: [Family Fun magazine]
This recipe made about 80 meatballs and I used almost 3 lbs of meatloaf/meatball mix that included: beef, pork, and veal.
YOU NEED:
3 lbs ground meat(sug. turkey, beef, and pork)
1 10 oz pkg frozen, chopped spinach, thawed and drained well(omitted I had none!)
1/2 cup parmesan cheese(omitted, as I ran out!)
3 large eggs, beaten
2 tbsp italian seasoning
2 tsp garlic powder
2 tsp salt
1tsp red pepper flakes
1/2 cup breadcrumbs or panko
Preheat oven to 400 degrees.
WHAT TO DO:
In a large bowl combine all ingredients throughly but do not over mix. Pinch off a tsp at a time...or I acutally use my small cookie scoop to get the same amount and then I roll them. Place on rimmed cooked sheet. Bake for 20-25 mins until they are browned and cooked through. **Mine only took about 15 mins because they were smaller.
NOTE:
**Usually when I make meatballs they seem dry and unflavorful...hence another reason I don't make them very often. I picked up the meatloaf mix at Bj's(which is a bulk food store) so I decided to make it all into meatballs and freeze them. These were awesome, tasty, and moist! They were even better the next day! My brother in law and sister in law loved them as well. We used them in meatball grinders(sub,s hoagies, or sandwiches!)
HOENDERFRIKADELLE MET PASTA: [Deur Huisgenoot Digitaal]
Jou gesin sal dol wees oor dié soet en speseryagtige hoender-frikkadelle wat met pasta voorgesit word en boonop vinnig is om te berei.
Genoeg vir 6 mense
Bereiding: 10 min.
Gaarmaak: 15 min.
BENODIG:
500 g hoendermaalvleis
60 ml (¼ k) broodkrummels
60 ml (¼ k) rosyne
2 knoffelhuisies, fyngedruk
skil van 1 suurlemoen
2 ml (½ t) brandrissievlokkies
’n hand vol vars pietersielie, gekap
sout en peper
15 ml (1 e) olie
250 ml (1 k) hoenderaftreksel
350 g spaghetti
MAAK SO:
1.Meng die hoendermaalvleis met die broodkrummels, rosyne, knoffel, suurlemoenskil, brandrissievlokkies, pietersielie, sout en peper. Vorm in 20 frikkadelle.
2.Verhit die olie in ’n braaipan en braai die frikkadelle 4 minute terwyl jy hulle omdraai tot goudkleurig alkante. Voeg die aftreksel by en laat prut 5 minute. Sit eenkant.
3.Kook die pasta volgens die aanwysings op die verpakking. Dreineer, voeg in die pan, roer en sit voor.
KAASFRIKKADELLE MET GROENPEPERSOUS: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 20 minute
Verkoeltyd: 30 minute
Gaarmaaktyd: 30-45 minute
FRIKKADELLE:
2 snye witbrood, korsies verwyder en in melk geweek
250 g varkmaalvleis
500 g maer beesmaalvleis
sout en peper na smaak
250 ml (1 k) pecorino- of parmesaankaas, gerasper
125 ml (½ k) ricotta- of roomkaas
125 ml (½ k) gekapte pietersielie
1 eier, geklits
30 ml (2 e) botter of margarien
SOUS:
30 ml (2 e) olyfolie
2 middelslag-salotte, fyn gekap
15 ml (1 e) Dijon-mosterd
60 ml (¼ k) brandewyn
15 ml (1 e) wynasyn
125 ml (½ k) rooiwyn
250 ml (1 k) hoenderaftreksel
125 ml (½ k) room
30 ml (2 e) groenpeperkorrels
rys vir voorsit
MAAK SO:
1.FRIKKADELLE ;
Druk die brood goed droog en meng met die res van die frikkadelbestanddele behalwe die botter of margarien.
2.Rol in gholfbalgrootte-balletjies. Plaas 30 minute in die yskas.
3.SOUS:
Verhit intussen die olie en braai die salotte tot sag.
4.Voeg die mosterd, brandewyn en asyn by en verhit tot die helfte afgekook het.
5.Voeg die wyn by en laat sowat 15 minute tot die helfte afkook. Voeg die aftreksel en room by en laat afkook. Voeg die peperkorrels by.
6.Braai die frikkadelle in die botter of margarien tot bruin buiteom. Plaas in die sous en verhit tot warm. Sit voor saam met rys.
EEN DIS MAALVLEIS: [FRIKKIE Befrikte Vinnige Aandetes]
BENODIG:
•500g gemaalde beesvleis
•250ml koue water
•sout en peper na smaak
•150ml blatjang of meer na smaak
•250ml rou rys
•1 blikkie minstronesop of groente sop
•1 blikkie geroomde sampioene
•500ml kookwater
MAAK SO:
1.Verhit die oond tot 180'C.
2.Smeer 'n oondvaste bak.
3.Kap 'n ui en braai in 'n pan met 'n bietjie olyfolie.
4.Meng die maalveis, koue water, sout en peper by die ui en kook dit vinnig sonder 'n deksel totdat al die vleoistof afgekook het.
5.Skep die maalvleis in die bak.Smeer die bladjang bo-oor., strooi die rys oor. Gooi die sop oor en dan die sampioene. Laaste, gooi die kookwater bo-oor . BOOM! Kla!!
6.Bedek met die deksel of met aluminiumfoelie en bak in die verhitte oond vir 1 1/2 uur.
7.Bedien warm met groente van jou keuse.
8.Geniet met 'n koue bier of net 'n klein glassie wyn!!
MINCE IN A PAN: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 25 minutes
A pack of beef mince, turned into a fun pan-pie for any day of the week.
INGREDIENTS: [Serves: 4-5]
•+- 600 g lean beef or ostrich mince
•1 slice white or brown bread
•1 medium onion
•8 ml dried parsley or Italian herbs
•salt and pepper
•½ a 350 g can SPAR tomato, thyme and basil pasta sauce
•100 g SPAR grated cheddar cheese (250 ml)
WHAT TO DO:
1 In a food processor, place the bread, onion, herbs, salt and pepper into the bowl and process until evenly chopped. Add the mince and mix again to combine well.
2. Press this mixture into the greased base of a 23cm diameter frying pan.
3. Cook on the medium heat setting for 10 minutes. Carefully pour off any surrounding juices using the pan lid to hold back the mince.
4. Spread the tomato sauce over evenly, then any selected additional topping ingredients. Sprinkle over the grated cheese and cover with a well-fitting pan lid.
5. Reduce to a low setting to cook for a further 15 minutes.
6. Slice wedges to serve.
HINTS AND TIPS:
Add to the topping with SPAR diced bacon, sweet pepper slices, SPAR canned mushroom pieces, or use ideas from your favourite pizza toppings.
CLASSIC MEAT LOAF: [RECIPELION]
Oats provide a healthy source of stability in this quick and easy meatloaf recipe. This recipe work for either ground beef or turkey.
Serves: 6
Cooking Time: 55 min
INGREDIENTS:
•1½kg lean ground beef or turkey
•3/4 cup oats (quick or old fashioned, uncooked)
•3/4 cup finely chopped onion
•1/2 cup catsup
•1 egg, lightly beaten
•1 tablespoon Worcestershire sauce or soy sauce
•2 cloves garlic, minced
•1/2 teaspoon salt
•1/4 teaspoon black pepper
WHAT TO DO:
1.Heat oven to 350F. Combine all ingredients in large bowl; mix lightly but thoroughly.
2.Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan.
3.Bake 50 to 55 minutes or until meatloaf is to medium doneness (160F for beef, 170F for turkey), until not pink in center and juices show no pink color.
4.Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
BASIESE GEGEURDE MAALVLEIS: [BRON ONBEKEND]
Berei hierdie resep met 3 kg vleis op ‘n slag. Verdeel dan die gaar vleis in porsies soos benodig en bevries vir latere gebruik.
BESTANDDELE:
15 ml sonneblomolie
1 groot ui (gekap)
3 wortels (gerasper of fyn gekap) (opsioneel)
2 stingels seldery (fyngekap) (opsioneel)
1 huisie knoffel (fyngemaak)
1 kg gemaalde beesvleis (maer maar nie té maer)
1 blikkie gekapte tamatie en 1 blikkie water (vir stoompot: laat water weg)
15 ml tamatiepasta
15 ml worcestersous
15 ml bruin suiker
10 ml beesvleis aftreksel poeier opgelos in 125 ml warm water
10 ml braaivleis speserye
10 ml gemengde kruie
Sout en varsgemaalde swart peper
15 ml Bisto en 15 ml meel gemeng met 50 ml water ( of meer van hierdie mengsel indien nodig)
MAAK SO:
1.Verhit die olie in ‘n groot kastrol. Soteer die uie oor medium hitte tot sag. Gooi die wortels, seldery en knoffel by en roerbraai vir 2-3 minute.
2.Gooi die vleis by en roerbraai tot die vog verdamp en dit effe verbruin.
3.Gooi die res van die bestanddele (behalwe Bisto) by en laat prut vir 40-50 minute ( of stoom in stoompot vir 20 minute). Meng die Bisto en die water en verdik die sous. Gebruik dadelik of laat afkoel, bewaar in yskas (tot 2 dae) of verpak in porsies en vries. Herverhit en gebruik soos benodig.
GEBRUIKE:
1.Bedien saam met pasta (bv spaghetti of tagliatelle) en mengelslaai
2.Berei lasagne (lae pasta, kaassous en vleissous) en bedien met mengselslaai
3.Berei groot vleispasteie (met skilferkors) en bedien met gemengde groente
4.Berei individuele pasteitjies (sommer met skondeeg) en bedien met mengselslaai.
5.Bedien in ‘wrap’ met slaai, gekapte tamatie, komkommer, uie en gerasperde kaas.
6.Bedien saam met ‘nachos’.
7.Bedien in heelgebakte aartappel met gerasperde kaas en mengselslaai
8.Bedien op ‘mash’ met kooslaai, gestolde wortelslaai en beet.
9.Geur met kerrie, voeg gemengde groente by en bedien oor rys.
10.Gebruik koud as toebroodjievulsel, vulsel vir jaffles en geroosterde toebroodjies, of warm as vulsel vir vetkoek of pannekoek of sommer op roosterbrood vir ontbyt of ligte ete.
PLATFRIKKADEL:
Die geen-fieterjasies-manier:
Moet niks byvoeg nie. Haal die maalvleis uit die pakkie, rol dit in ʼn bolletjies, druk dit plat, plaas dit in ʼn warm pan met olie en braai dit totdat beide kante goudbruin en die frikkadel deurgaar is. Gooi sout en peper na smaak by en dien dit op.
Die fieterjasies-manier:
BESTANDDELE:
250 gram maalvleis
1 ui
blatjang en tamatiesous na smaak - probeer 1 eetlepel van elk
1 sny bruinbrood en 1 eier vir elke 250 gram maalvleis wat gebruik word - eier en die brood word gebruik om die mengsel te bind
sout en peper na smaak
MAAK SO:
Kap die ui fyn in ʼn voedselverwerker. Week die bruinbrood in water en sodra dit deurweek is pars jy weer al die water met jou hande uit. Voeg dit dan saam met al die ander bestanddele in ʼn mengbak en meng goed. Gelyke hoeveelhede blatjang en tamatiesous is altyd n goeie idee. Rol dit soos frikkadelle in bolletjies en druk dit plat. Braai in olie op n warm plaat (4 op die hitteskaal) totdat beide kante goudbruin en die frikkadel deurgaar is.
SCATTERED CABBAGE CASSEROLE:
This recipe came from a friend who was a master chef. He designed it to be easy, fast to put together and taste like cabbage rolls.
Here is his version..
YOU NEED:
1 large cabbage cored and shredded
1 - 2kg ground meat
1 med. onion chopped or diced
3/4 C. instant rice
2 eggs
1 small can tomato sauce
2 tsp garlic powder
salt and pepper.
WHAT TO DO:
Line a 13X9 dish or pan with a layer of the cabbage..
(about 1/2 of the shredded cabbage.)
MIX:
the ground meat,onion,garlic,tomato sauce, eggs and rice together. Shape it in a oval (meatloaf) shape and place it on top of the cabbage in the dish.
PLACE:
the rest of the cabbage on top of the meat mixture covering
it completely.
COMBINE:
1 can tomato soup
1 can of cream of mushroom soup
1 1/2 cans of water
stir it well..
POUR:
the soup mixture over the meat and cabbage in the dish.
COVER:
with tin foil tightly and
BAKE at 180°C for about an 1 to 1½ hours.
You can use more tomato sauce on top if you decide it needs more tomato flavor, when serving it.
HERDERSPASTEI MET 'N TWIST: [BOEREKOS KOOKENGENIET]
MAALVLEIS:
Bietjie olie
700g maalvleis
1 Ui Gekap
5 Knoffelhuisie, gekneus
2 Selderystingels, fyn gekap
1 Groot wortel – in dun skyfies gesny
1 Tl tiemie
1 Tl Gemaalde koljander
1 Eetl Tamatiepuree
6 Groot aartappels
Sout en Peper na smaak
1 Blik Gekapte tamaties
Bietjie botter
Bietjie melk
Cheddar kaas – so koppie vol – gerasper
6 Groot aartappels, amper sag gekook – middel mooi uitgehol. Sit eenkant in bakkie, voeg blertsie botter in . Sprinkel sout en peper, bietjie melk, druk fyn.
Maalvleis : Verhit olie in kastrol en soteer ui, knoffel,seldery en wortel tot ui net sag is. Voeg maalvleis by en braai tot mooi bruin gebraai. Voeg oorblywende bestanddele by, kook oor lae hitte, sonder deksel, tot vloeistof amper verdamp het.
Skep nou genoeg gebraaide maalvleis in uitgehode aartappels, so 3/4 vol. Vul op met fyngedrukte aartappels. Sprinkel met kaas, maal vars peper bo-op. Bak in voorverhitte oond 180 C vir 20 min of tot goudbruin.
.by Kos vir kampeerders met idees vir kampering on Thursday, June 9, 2011 at 1:32pm
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced -wafer-thin
3 Ribs celery,sliced -wafer-thin
1 cup Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine -OR tomato-juice
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs.
Brown in skillet.
Discard any fat.
Stir onion into skillet and cook 1 min.
Add boiling water or broth and extract or bouillon.
Add remaining veggies, seasonings.
Cover, cook over low heat, 15 mins until vegs are tender.
Combine wine or water and flour in covered jar.
Shake and stir into skillet.
Cook and stir until sauce is thick, 4 mins.
MUFFIN PAN MEAT BALLS:
by Kos vir kampeerders met idees vir kampering on Thursday, March 10, 2011 at 11:15am
1 egg, beaten
1/3 cup (80 ml) milk
1/3 cup (80 ml) KNORR Braai Sauce
2 Weetbix, crushed
1 tablespoon (15 ml) chopped spring onions
1 tablespoon (15 ml) Robertsons Dried Origanum
500 g beef mince Robertsons
Salt and Pepper to taste
In a bowl combine all ingredients.
Roll into balls. Place in greased mini muffin tins.
Bake in 180°C oven for 15-20 minutes, depending on the size, or until done.
Pop them out and serve with chips.
NOTE:
These can be frozen in freezer bags.
When ready to eat warm up in oven or microwave in a safe dish
OUMA ELSA SE KERRIE EN RYS:
by Kos vir kampeerders met idees vir kampering on Friday, March 25, 2011 at 2:22pm
5 Uie
25 ml Kerriepoeier
4 tl. Gemmer
2 1/2kg Maelvleis
5 Eetlepels Appelkooskonfyt
1 tl Borrie
4 tl Sout
200 ml Asyn
2 1/2 Eetl Tamatiesous
2 1/2 Eetl Mielieblom (Mezina)
2 Ekstrak blokkies (OXO)
500 ml Kook water
Braai uie, kerriepoeier, gemmer en maalvlais tot goudkleurig.
Voeg dan die konfyt, borrie, sout, asyn , tamatiesou, Mielieblom, blokkies OXO en kookwater by.
Prut op 'n lae hitte vir 15 min en Geniet!!!!
KERRIE VIR DIE WINTER:
by Kos vir kampeerders met idees vir kampering on Friday, March 25, 2011 at 2:19pm
Met maalvleis en speserye kan jy 'n heerlike warm maaltyd vir die winter maak.
INDIESE KERRIE:
Dis 'n baie geurige gereg en nie té sterk nie.
15 ml elk botter en olyfolie
1 ui, in ringe gesny
2 brandrissies, ontpit en opgekap
6 huisies knoffel, gekneus of
5 ml knoffelsout
1 kg maalvleis
7,5 ml borrie
5 ml mosterdsaad
4 heel naeltjies
kaneelstokkies
15 ml masala vir kerrie
10 ml vars koljanderblare, opgekap
10 ml gemaalde gemmer
5 ml gemaalde komynsaad
2 kardamompeule
3 tamaties, geskil en opgekap
500 ml bruin lensies, gaar
10 ml gharam-masala
Verhit botter en olie in 'n kastrol en braai die ui, brandrissies en knoffel liggies daarin.
Voeg maalvleis by en braai tot gaar.
Voeg die volgende nege speserye by, dan die tamatie en daarna die lensies.
Voeg kookwater by soos verkies en kook liggies.
Voeg gharam-masala laaste by en laat goed prut.
Bedien met rys of pasta.
KATKOPPE/KNAPSAKKIES: (FRIKKADELLETJIES):
by Kos vir kampeerders met idees vir kampering on Thursday, April 14, 2011 at 1:08pm
3 Snye brood
1kg Maalvleis
1 Ui baie fyn gesny
2 Eiers
10ml Sout (2 teelepels)
5ml Braaivleis speserye
5ml Bakpoeier
1 Eetlepel Asyn
Meng alles saam en maak klein frikkadelletjies.
Kook in klein bietjie water tot gaar.
Tel van stoof af en laat koud word.
BESLAG:
500ml Meel (2 koppies)
10ml Bakoeier (2 teelepels)
2 Eiers
2ml Sout
400ml Melk (1 ½ koppie)
Kookolie vir diep braai
Klits alles goed saam tot gemeng en sonder klonte.
Doop koue frikkadelletjies in beslag en braai in warm olie tot ligbruin.
Dreineer op kombuis papier.
Rol die koue frikkadelletjies in bietjie meel dan klou die deeg beter daaraan.
MEATBALL MUFFINS - Santa Kloosterziel [Lidia, ek't hierdie op wat eet ons vanaand gekry...hoop dit help]
by Kos vir kampeerders met idees vir kampering on Wednesday, April 13, 2011 at 1:52pm
Serves 6
1 egg, beaten
1/3 cup (80 ml) KNORR Braai Sauce
1 tablespoon (15 ml) chopped spring onions
500 g beef mince
1/3 cup (80 ml) milk
2 Weetbix, crushed
1 tablespoon (15 ml) Robertsons Dried Origanum
Robertsons Salt and Pepper to taste
1. In a bowl combine all ingredients
2. Roll into balls
3. Place in greased mini muffin tins
4. Bake in 180°C oven for 15-20 minutes, depending on the size, or until done.
5. Pop them out and serve with chips
6. NOTE: These can be frozen in freezer bags
7. When ready to eat warm up in oven or microwave in a safe dish
VINNIGE DORITO’S RESEP: [hierdie by 'n maatjie gekry per epos]
by Kos vir kampeerders met idees vir kampering on Friday, April 15, 2011 at 1:53pm
Hierdie is genoeg vir 6 mense.
2 x pakke Dorito’s (enige geur)
2 x Blikkie tamatie & uie smoor
1kg maalvleis (gaar)
2x 250ml sour cream
Baie kaas
Pak Dorito’s onder in oondbak (hou so bietjie oor om bo-op te pak)
Gooi 2 x blikke tamatiesmoor oor.
Dan die maalvleis – lekker gespice soos jy daarvan hou
Dan gooi jy suurroom oor – eintlik smeer, want hy is mos dik
LEkker baie kaas – dis die geheim
En sit so paar ekstra dorita’s bo op – laat hulle sommer so regop staan
Dan lyk dit soos ‘n Dinosaur gereg!
Bak in oond by 180grade vir so 20-30 min tot kaas “bubble” en geure lekker meng.
KERRIE EN RYS: [myne]
by Kos vir kampeerders met idees vir kampering on Tuesday, April 19, 2011 at 12:51pm
2 Uie gekerf
25 ml Kerriepoeier
2t Gemmer
2 kg Maalvleis
5 E Appelkooskonfyt
1 t Borrie
2t Sout
100 ml Asyn
2 E Worcestersous
4 E Tamatiesous
4 E Blatjang
1 pakkie Beesstertsoppoeier
500 ml Kook water
4 Aartappels in blokkies gesny
4 Groot wortels in blokkies gesny
Halwe hand korrente/rosyne
Halwe hand sultanas
peper na smaak
Braai uie, kerriepoeier, gemmer en maalvleis tot goudkleurig.
Voeg dan die groente en res van die bestanddele by behalwe die soppoeier.
Prut op 'n lae hitte totdat groente sag is.
Voeg nou die aangemaakte soppoeier by en roer goed deur.
Voeg nog water by as dit lyk of dit te droogkook.
Bedien met rys.
In plaas van maalvleis kan jy ook blokkies bees/skaapvleis of hoender gebruik.
As jy hoender gebruik, vervang die beesstertsoppoeier met hoenderroomsoppoeier.
Jy kan ook ertjies hierby voeg. [2 kop]
BLITSIGE MAALVLEIS EN BONE KERRIE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:13pm.
(Hierdie resep is 'n staatmaker wanner die finansies soms min is en die gebakte bone redelik goedkoop is.
1 ui, gekap
250 - 500 g beesmaalvleis
1 blik gebakte bone in tamatiesous
kerrie na smaak
sout en peper na smaak
olie
Soteer die ui in die olie tot sag.
Voeg die kerriepoeier by en braai vinnig.
Voeg die maalvleis by en braai tot bruin.
Voeg bone en smaakmiddels by en bring tot kookpunt.
Bedien saam met rys en mengelslaai en jou gunsteling 'chutney' (blatjang
SUIKERMIELIEBREDIE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 1:24pm
25ml olie 1 ui, fyn gekap
500g maalvleis 5ml sout
2ml peper 1 vleisekstrakblokkie
225ml kookwater 2 aartappels, geskil en in blokkies
410g (1 blik) roomsoort suikermielies geroosterde tamatieskywe
Verhit die olie in ‘n swaarboomkastrol/potjie.
Soteer die ui in die olie totdat dit ligbruin en deurskynend is.
Voeg die maalvleis by en verbruin dit.
Roer dit gereeld om sodat dit nie aanbrand nie.
Geur met sout en peper.
Los die vleisekstrakblokkie op in die kookwater en voeg dit saam met die aartappel blokkies en suikermielies by die vleis.
Plaas die deksel op en stowe dit 20-25 minute lank oor lae hitte.
Roer af en toe om.
Skep die bredie uit in ‘n warm opskepskottel.
Garneer die gereg met geroosterde tamatieskywe.
Bedien warm.
STAMPKORING BOBOTIE:[huisgenoot wenresepte]
8 – 10 persone
3 uie, gekap
60 ml olie
800g maer maalvleis
750 ml gekookte koring
12 gesnipperde appelkose, week in 50 ml Sherry
150 ml rosyne
30 ml bruinsuiker
15 ml kerriepoeier
10 ml borrie
2 ml suurlemoenpeper
10 ml sout
60 ml chutney
30 ml appelkooskonfyt
30 ml asyn
30 ml tamatiepasta
2 eiers geklits in 375 ml melk
Sorteer die uie in olie en voeg die maalvleis by en braai tot bruin.
Voeg die rosyne, appelkose en koring by.
Meng al die ander bestanddele, behalwe die eiermelkmengsel.
Voeg by die vleismengsel.
Kook vir 10 minute op medium hitte.
Plaas alles in ‘n gesmeerde oondbak.
Gooi die eiermelkmengsel oor en bak vir 30 minute in warm oond van
180 grade C.
Kan ook in mikrogolf gemaak word, pas net die tye aan.
MAALVLEIS MET NOEDELS: [Pasta en Pizza Resepte]
1 kg maalvleis
750 ml skulpienoedels ( 3 k )
100 ml tamatiesous ( 8 E )
5 ml kerriepoeier
750 ml water ( 3 k )
METODE:
Plaas die rou maalvleis in `n groterige kastrol. Strooi die rou skulpies bo-oor.
Skep die tamatiesous en kerriepoeier bo-op die skulpies.
Sit deksel op en laat opkook.
Prut dan 30 minute lank oor matige hitte totdat die noedels sag is.
VINNIGE CHILI CON CARNE:
3 x dik snye brood
5 tamaties [ingemaak of vars]
Chilipoeier of Masala na smaak
sout en peper na smaak
500 g maalvleis
1 blik suikermielies
Sny brood in blokkies en braai goudbruin in olie.
Haal uit en braai vleis.
Voeg tamaties by en kook tot ergste vloeistof verdamp het.
Voeg nou chilipoeier, sout, peper na smaak by.
Voeg mielies by.
Meng goed deur.
Roer broodblokkies by en verhit tot goed deurwarm is.
Garneer met uieringe en groenrissie.
Bedien saam met slaai, rys of pap.
OOSTERSE MAALVLEIS:
500g maalvleis
1 ui
5ml fyngemaakte knoffel
2 ontpitte rooirissies
10ml gerasperde vars gemmerwortel
410g pynappelstukkies
60ml oestersous
10ml soet rissiesous
15ml sojasous
90ml pynappelsap
30ml vars koljanderblare
Roerbraai maalvleis, gekapte ui, knoffel, gemmerwortel en gekapte brandrissies saam. Dreineer pynappelstukkies maar behou die sap. Voeg oestersous, soet rissiesous, sojasous en pynappelsap by maalvleis. Laat prut tot geurig. Voeg koljanderblare asook pynappelstukkies by. Verhit tot warm. Sit voor op noedels of rys.
RIAAN SE FRIKKADELLE IN TAMATIESOUS: [Deur Huisgenoot]
Riaan smag na sy ouma se frikkadelle in tamatiesous. Ons het hierdie weergawe spesiaal vir hom gemaak.
Genoeg vir 4-6 mense; Bereiding: 30 min; Gaarmaaktyd: sowat 30 min
Frikkadelle
30 ml olyfolie; 1 ui, fyn gekap; 1 knoffelhuisie, gekap; 600 g maalvleis; 2 eiers, geklits; 30 ml (2 e) pietersielie, fyn gekap; worcestersous na smaak; sout en vars gemaalde swartpeper
Tamatiesous
2 knoffelhuisies, gekneus; 30 ml (2 e) olyfolie; 1 blik (410 g) gekapte tamaties; 15 ml (1 e) tamatiepuree; 5 ml (1 t) suiker; 30 ml (2 e) gekapte pietersielie; sout en vars gemaalde swartpeper; vars pietersielie vir garnering
Frikkadelle:
Verhit ’n bietjie olyfolie en braai die ui en knoffel tot sag en deurskynend. Voeg by die maalvleis, gevolg deur die eiers, pietersielie, worcestersous, sout en peper. Meng goed en deel in ewe groot porsies. Rol die frikkadelle met jou hande (maak jou hande klam, dan rol dit makliker). Verhit die res van die olie en braai die frikkadelle oor matige hitte tot goudbruin. Skep uit.
Sous:
Braai die knoffel in verhitte olyfolie in ’n groot pan tot sag en deurskynend. Voeg tamatie en tamatiepuree by en laat prut tot sous verdik. Voeg die suiker, pietersielie, sout en peper by. Skep frikkadelle in die sous en verhit oor matige hitte tot geurig. Garneer met vars pietersielie en sit voor saam met romerige kapokaartappels of rys.
BOERTJIE TACOS:
(Bedien 4 mense, of een Taco-Addict)
Maalvleis-mengsel
1 x Ui Opgekap
500g Maalvleis
1tlp x Maalvleis Speserye
1tlp x Kaneel
2 tlps x fyngemaakte knoffel
Halwe pakkie Bruin Uie Sop
2 Tlp Worcestor sous
Braai die ui, tot bruin & Deurskynend.
Gevolg deur die Maalvleis.
Gooi die halwe pakkie uis sop oor die vleis (onthou: sop poeier gee nie soveel smaak aan die vleis, soos wat dit verseker dat die sousie lekker dik word oor die vleis nie).
Gooi al die speserye & kruie oor die vleis.
Laat dit prut vir so 15 min met ‘n kwart koppie ekstra water.
** Indien jy van Chillies hou, kan jy ook 2 – 3 opgesnyde groen chillies saam met die uie braai in die begin **
Tacos Die Taco Skulpies is beskikbaar by meeste supermarkte in Gauteng (gewoonlik by die Pasta afdeling).
Die Tacos laat jy vir so 6 min in die onderste rak op 180 C bak.
Die Vulsel
Plaas nou die maalvleis (met ‘n teelepel werk die maklikste) onder die skulpies.
gevolg deur opgesnyde tamaties.
Guacamole (jy kan of die gekoopte Guacomole gebruik, of tuisgemaak: een fyngemaakte Avo, suurlemoensap, peper)
Laaste kan jy of gerasperde kaas oorsprinkel of vir ‘n meer gesonde en natuurlike smaak: opgekerfde chillies & rocket!
Eet dadelik!!
** Net ‘n wenk… Omdat die skulpies nogal lomp is om mee te werk, gebruik ek ‘n bakkie met Aartappel wiggies om die bou van die Tacos makliker te maak! **
GEBRAAIDE MAALVLEIS BALLE MET SPEK: [MORNé MYBURGH]
Bestandele.
500 gr Maalvleis
BBQ speserye
Gemengde kruie
1 of 2 eiers
Repe spek vleis.
Meng die Maalvleis en speserye en eiers saam.
Rol die maalvleis mengsel balatjies volgens hoeveel repies spek jy het.
Vou een repie spek om elke balatjie en braai op die rooster met oop kole maar moet met 'n statdige vuur gebraai word tot die maalvleis tot in die middel gaar geraai het dan kan jy die kole saam krap en die rooster laat sak en hulle lekker bruin braai.
KERRIE EN RYS:
500 g maalvleis
1 ui
Bietjie olie
½ teelepel Rajah kerriepoeier (mild and spicy)
Blikkie groente
2 eetlepels appelkooskonfyt
3 of 4 naeltjies
1 pakkie Royco mild thai Kerrie (bief) (klaar geel, geen borrie nodig)
Gooi ‘n bietjie olie in ‘n kastrolletjie. Kap ui en braai in die olie.
Gooi die kerriepoeier by.
Laat dit saam met die uie braai.
Voeg maalvleis by en braai tot bruin en gaar.
Meng Royco mild thai kerriepoeier met water en voeg by die maalvleismengsel.
Prut oor stadige hitte.
Voeg naeltjies by.
Gooi 2 eetlepels appelkooskonfyt by.
Dan die groente.
Bedien met rys, piesang en blatjang.
HEERLIKE GEVULDE FRIKKIES VIR BRAAIVLEIS: [MY EIE RESEP]
Maak jou gunsteling frikkadelmengsel. [Jy kan hierby inmeng gerasperde wortels/zucchini of beide]
1 Bottel peppadews [rooi/orange/geel of almal]
Blokkies mozarella kaas
Maak groot frikkadelle en vul dit met 'n peppadew waarin jy 'n blokkie kaas gesit het.
Vou mooi stewig toe in die frikkadel.
Sit in bord en laat dit rus in yskas vir so 30 minute of langer.
Braai op rooster buite tot goudbruin tot meduim/gaar.
Jy kan enige vulsel gebruik waarvan jy hou.
Jy kan die gerasperde wortels ens. uitlaat en net die gewone frikkies vul met iets.
Bedien dit met spaghetti en lekker tamatiesous of met kapokaartappels of pap en sous.
Jy kan dit ook bedien met net slaaie in die somer.
Dis heerlik verby.
Ek het dit al gemaak met hamstukkies en agurkies ook.
SPAANSE MAALVLEISKASSEROL: [KOOK MET BLIKKIES EN PAKKIES]
500g maalvleis [mengsel van 2 dele beesmaalvleis en 1 deel vark]
25ml kookolie
2 uie, gekap
1 groenrissie, ontpit en gekap
250ml rou rys
5ml matige kerriepoeier
1 x 410g blik gekapte tamaties
1 x 410g blik groenboontjies, gedreineer
250ml hoenderaftreksel
sout en swartpeper na smaak
50ml bladjang
Braai vleis in verhitte olie in swartpot totdat dit verkleur, nie droog nie.
Skep maalvleis uit en braai uie en soetrissie in dieselfde pot totdat uie deurskynend is.
Voeg rys en kerriepoeier by en braai liggies.
Pak lae tamaties, groenbone en vleis bo-op.
Verhit res van bestanddele en giet oor.
Plaas deksel op en prut vir 30 minute of totdat rys gaar is.
Lewer 6 porsies.
FRIKKADELLE - ANNA S'N:
500 g maalvleis
1 middelslag-ui, fyngekap
2 snye bruinbrood (bruinbrood bind beter), geweek in 'n klein bietjie melk
2 eiers
2,5 ml sout
1,25 ml origanum
1,25 ml fyn naeltjies
1,25 ml fyn swartpeper
15 ml braaivleisspeserye (Robertson's)
100 ml fyn appelkoosblatjang
Verhit oond tot 180 °C. Meng al die bestanddele saam en vorm frikkadelle. Sit in 'n gesmeerde bak. Plaas in oond en bak vir sowat 40 - 45 minute.
APPELFRIKADELLE:
´n Heerlike resep gemaak met maalvlies en appelsous.
Bestanddele
Frikkadelle
500 g maalvleis
2 snye dik bruinbrood, korsies verwyder en in water geweek
1 ui geskil en gekap
1 ml neutmuskaat
1 ml fyn gemmer
sout en peper na smaak
1 eier geklits
olie
Sous
1 ui geskil en in ringe gesny
2 knoffelhuisies fyngedruk
2 to 3 appels, geskil en in blokkies gesny
15 ml sojasous
250 ml water
10 ml fyngekapte vars salie
2 ml fyn gemmer
10 ml suiker
mielieblom
Metode
Frikkadelle
Meng al die bestanddele vir die frikkadelle liggies in ´n groot mengbak. Vorm sowat 12 frikkadelle. Verhit olie in ´n pot en braai frikkadelle tot bruin. Skep frikkadelle uit en hou eenkant.
Sous
Sorteer ui en knoffel in dieselfde pot tot sag. Voeg die appelblokkies by en roerbraai sowat 5 minute tot glansig. Giet sojasous en water by en verhit tot kookpunt. Voeg res van die bestanddele by behalwe mielieblom. Laat prut tot die appels byna sag is en die sous effens afgekook is.
Voeg die frikkadelle by en sit deksel op. Laat prut oor lae hitte tot die appels sag is en die frikkadelle gaar is. Verdik die sous met die mielieblom wat aangemaak is met ´n bietjie water. Laat sous verdik. Bedien met kapok aartappels.
KAMPVUUR BREDIE:
1kg gemaalde beesvleis [mince]
1 blikkie gekapte tamaties
1 blikkie heelpit mielies/room soort
250g Macaroni
½ kop gekapte ui
1 kop water [mag dalk bietjie meer water byvoeg]
125g cheddarkaas
Braai maalvleis in platboompot met ui.
Voeg by tamaties, mielies, macaroni en water.
Prut tot gaar.
Voeg kaas by en bedien met blatjang/soet rissiesous.
ANRIE STRYDOM SE FRIKKIES: [naaswenner in ons frikkadelresep-kompetisie ]
Maalvleis in enige vorm, maar veral lekker sappige "frikkies", bly gewild. Deur die jare het ek 'n bietjie van dit of 'n bietjie van dat by die maalvleis gevoeg, totdat ek tevrede was met die resep. Ek is vandag 'n ouma van 13 kleinkinders en die "frikkies" is altyd 'n "moet-hê"-deel van die padkos terug huis toe ná 'n kuier op Hoopstad!
• 1 kg maalvleis
• 1 middelslag-ui, gerasper
• 1 klein tamatie, gerasper (sonder skil)
• 2,5 ml neut
• 2,5 ml naeltjies
• 5 ml koljander
• 7 ml sout
• 15 ml asyn
• 100 ml hawermout
• 50 ml water
• 125 ml fyngekapte pietersielie
• peper na smaak
• 25 ml vleissous-, beesstert- of tamatiesoppoeier
• 250 ml water
• 1 tamatie, in ronde skywe gesny
• gemengde kruie na smaak
Voorverhit oond tot 180 °C. Meng bestanddele met 'n groottand-vurk (nie knie nie!), vorm frikkadelle en plaas knus in oondbak met 'n deksel, of gebruik foelie. Meng 25 ml vleissous-, beesstert- of tamatiesoppoeier of 'n mengsel van die 3 met 250 ml water (ek kook gewoonlik myne eers in die mikrogolfoond) en giet versigtig oor frikkadelle. Sit 'n skyfie tamatie op elke frikkadel en sprinkel 'n bietjie gemengde kruie op elk. Bak vir 'n halfuur toegemaak en dan vir nog 'n halfuur oop tot lekker bruin en gaar.
Wenk: Die frikkies vries goed in hul sous.
KERRIE EN RYS: [ALTYD ‘N WENNER]
500 g maalvleis
1 ui
Bietjie olie
½ teelepel Rajah kerriepoeier (mild and spicy)
Blikkie groente
2 eetlepels appelkooskonfyt
3 of 4 naeltjies
1 pakkie Royco mild thai Kerrie (bief) (klaar geel, geen borrie nodig)
Gooi ‘n bietjie olie in ‘n kastrolletjie. Kap ui en braai in die olie. Gooi die kerriepoeier by. Laat dit saam met die uie braai. Voeg maalvleis by en braai tot bruin en gaar. Meng Royco mild thai kerriepoeier met water en voeg by die maalvleismengsel. Prut oor stadige hitte. Voeg naeltjies by. Gooi 2 eetlepels appelkooskonfyt by. Dan die groente. Bedien met rys, piesang en blatjang.
OOSTERSE FRIKKADELLETJIES:
500 g gemaalde varkvleis
5 ml sout
varsgemaalde swartpeper na smaak
25 ml pietersielie, gekap
1 ml fyn neutmuskaat
12,5 ml koekmeelblom
1 eier, geklits
1 k klapper
50 ml olie
Meng vleis, sout, swartpeper, pietersielie en neutmuskaat goed saam. Vorm klein frikkadellletjies. Meng koekmeelblom en eier, en rol die frikkadelletjies daarin en daarna in die klapper. Braai die frikkadelletjies stadig in warm olie in 'n swaarboomkastrol tot gaar. Ryg dit op peuselstokkies.
Doopsous:
10 ml mosterdpoeier
25 ml asyn
62,5 ml vrugteblatjang
50 ml kweper/appeljellie
Meng mosterdpoeier, asyn, vrugteblatjang en jellie goed saam. Bedien die frikkadelletjies saam met die doopsous.
POTTERJAN:
1 pk spekvleis
1 ui of meer na smaak
1 blik tamatieboontjies [baked beans]
800g - 1 kg maalvleis
2e tamatiesous
2 e worcestersous
2 e blatjang
sout en peper na smaak
METODE:
Braai ui tot sag.
Snipper spek en braai saam met uie.
Voeg die maalvleis, sout en peper by en braai tot gaar.
Voeg die ander bestanddele by en laat prut tot goed warm.
Bedien saam met rys, pap of kapokaartappels.
Vir ontbyt, bak in eier sit bo-op en bedien met roosterbrood.
GHOSTLY NACHOS:[Recipe provided by the Certified Angus Beef® brand ]
Serves 4
Ingredients:
1/2 pound Certified Angus Beef ® ground chuck (Learn more about this cut)
3 cups nacho chips
1 cup nacho cheese
1 tomato, seeded and diced
1 green onion, sliced
1/4 cup sliced black olives
Instructions:
1. Brown ground beef; drain.
2. Warm cheese in microwave to dipping consistency.
3. Arrange chips on serving platter. Top with cheese, beef, tomato, onion and olives.
MAALVLEISPOFFERS: [Ma San in die Karoo]
Bak tuis en neem saam, lekker vir vakansies, padkos en peuselhappie by kampe. Behoort goed te vries ook.
1 koppie melk
2 eiers
½ koppie olie
1 koppie koekmeel
2 teelepels bakpoeier
2ml sout
2ml aromat
Klits die melk, eiers en olie saam. Voeg die volgende by: koekmeel, bakpoeier, sout en aromat. Deeg is baie slap. Spuit in kolwyntjie pan. Skep 1 eetlepel deeg onder in, dan maalvleis, dan weer deeg bo oor. Bak in oond van 180°C tot ligbruin. Enige gaar vleis kan ook gebruik word.
MAALVLEIS KITSGEREG:
Gemaalde vleis
Uie
1 blik gebakte boontjies
1 blik heelpit mielies
1 blik tamatiepuree
Braai uie lig bruin.
Voeg vleis en speserye by en braai nog 'n rukkie tot vleis gaar is.
Voeg die blikkies groente by en laat net opkook.
Bedien met rys, kapokaartappels of vars gebakte brood.
APPELFRIKKADELLE:
´n Heerlike resep gemaak met maalvlies en appelsous.
Bestanddele
Frikkadelle
500 g maalvleis
2 snye dik bruinbrood, korsies verwyder en in water geweek
1 ui geskil en gekap
1 ml neutmuskaat
1 ml fyn gemmer
sout en peper na smaak
1 eier geklits
olie
Sous
1 ui geskil en in ringe gesny
2 knoffelhuisies fyngedruk
2 to 3 appels, geskil en in blokkies gesny
15 ml sojasous
250 ml water
10 ml fyngekapte vars salie
2 ml fyn gemmer
10 ml suiker
mielieblom
Metode
Frikkadelle
Meng al die bestanddele vir die frikkadelle liggies in ´n groot mengbak. Vorm sowat 12 frikkadelle. Verhit olie in ´n pot en braai frikkadelle tot bruin. Skep frikkadelle uit en hou eenkant.
Sous
Sorteer ui en knoffel in dieselfde pot tot sag. Voeg die appelblokkies by en roerbraai sowat 5 minute tot glansig. Giet sojasous en water by en verhit tot kookpunt. Voeg res van die bestanddele by behalwe mielieblom. Laat prut tot die appels byna sag is en die sous effens afgekook is.
Voeg die frikkadelle by en sit deksel op. Laat prut oor lae hitte tot die appels sag is en die frikkadelle gaar is. Verdik die sous met die mielieblom wat aangemaak is met ´n bietjie water. Laat sous verdik. Bedien met kapok aartappels.
MAALVLEIS KEBABS:
Bestanddele
1kg Maalvleis
1 ui, gekap
10ml elk knoffel en kruiemengsel, fyn koljander en fyn komyn
10-15 droë appelkose, gekap
Sout en peper
Metode
Meng al die bestanddele baie goed. Verkoel vir 30 min. Verdeel in 10 gelyke dele. Neem een deel vleis en vorm met die hand om die punt van ‘n metaal kebabstokkie. Druk stewig vas. Rooster oor die kole tot net gaar. Bedien op groente couscous met skeppie ongegeurde jogurt.
MAALVLEIS-EN-GROENTEPILAF:
Bietjie olie
1 Ui Gekap
500 G Beesmaalvleis
1 Koppie Rou rys
1 Eet Vars pietersielie, gekap
1 ¾ Koppie Hoenderaftreksel
5 Murgpampoentjies, in diagonale skywe gesny
Sout en gemaalde swartpeper na smaak
1 Elk Geel, groen en rooi soetrissie, ontpit en in blokkies gesny
Verthit olie in kastrol.
Soteer ui tot net sag.
Voeg maalvleis by en roer tot vleis gaar en los van mekaar is.
Voeg rys, pietersielie en aftreksel by en laat vir 20 minute kook. Voeg soetrissies en murgpampoentjies by en laat nog 10 minute kook of tot rys gaar is.
Geur met sout en peper.
Sit warm saam met slaai voor.
FRIKKADELLE EN RYS: [GOU-GOU KLAAR]
2 uie, gekap
Botter of kookolie
500ml (2 koppies) gaar rys
60ml (4 eetlepels) sojasous
1 x 410g blik gebakte boontjies in tamatiesous
1 x 410g blik roomsuikermielies
sout en peper
gemengde vars of droë kruie na smaak.
2 x 400g blikke frikkadelle in vleissous
Metode
Braai die uie oor matige hitte in ‘n bietjie botter of kookolie.
Voeg die gaar rys, sojasous, boontjies, suikermielies, smaak-middels en kruie by – meng goed.
Voeg die frikkadelle en hul sous by en prut oor lae hitte to deurwarm.
Wenk:
Gaar bruinrys kan in plaas van witrys gebruik word vir brosser resultate.
KERRIEFRIKADELLE: [Genoeg vir 30 tot 50 mense]
Resep kan met sukses gehalveer word of maak dié resep en vries in bakkies, dan het jy altyd gou iets gereed vir daardie "ek weet nie wat om te maak nie" dae. Dis in elk geval so lekker dat meer nooit te veel sal wees nie.
FRIKADELLE:
9 snye growwebrood
1 l kookwater
3 kg maalvleis
4 eiers, geklits
10 ml fyn neutmuskaat
7,5 ml fyn naeltjies
45 ml sout na smaak
7,5 ml peper
koekmeelblom
SOUS:
125 g vet of botter
10 groot uie, in ringe gesny
1 k koekmeelblom
1/2 k suiker
1 eetl sout
4 eetl matige kerriepoeier
2 eetl borrie
2 k bruin wynasyn
400 g appelkooskonfyt
5 k warm water
12 piesangs
Voorverhit die oond tot 190°C.
Berei die frikadelle:
Week die brood in kookwater. Meng al die bestanddele goed. Maak frikadelle (60 tot 70) en rol elkeen in koekmeelblom. Pak hulle los in 'n gesmeerde bakskottel.
Maak nou die sous:
Verhit die botter in `n groot kastrol en smoor die uieringe liggies daarin. Meng die koekmeelblom, suiker, sout, kerriepoeier, borrie en asyn. Meng die konfyt eers met 2 k van die warm water en voeg dan alles by die uie, behalwe die piesangs. Laat dit deurkook. Sny die piesangs in skyfies en rangskik op die frikadelle. Giet kerriesous bo-oor en bak 1 1/2 uur lank.
OF maak by die kamp in platboompot. Braai die frikadelle in jou pot tot mooi bruin. Haal uit en hou eenkant. Maak nou jou sous en voeg dan die frikadelle by en laat goed deurkook.
Bedien saam met rys of kapokaartappels, lekker groente of 'n lekker slaai. Heerlik, niks gaan oorbly nie, dis verseker!
PLATGEDRUKTE FRIKADELLE: [Deur Aletta Lintvelt]
WENK: Vir ’n stewige kampontbyt kan jy ook die frikkadelle met eiers voorsit. Of verhit die gaar frikkadelle saam met jou gunstelingtamatiesmoor of blatjang en sit dit voor met rys.
Maak 8 frikkadelle
Voorbereityd 10 minute
Gaarmaaktyd 15 minute
Die geure in hierdie frikkadelle is subtiel genoeg dat die hele gesin kan saam eet, en jy hoef ook nie jou kop te breek oor die bestanddele nie. Hou dit eenvoudig en gooi by wat jy het – jy kan die garnale ook weglaat.
Jy benodig:
•500g varkwors of gemaalde varkvleis
•1 koppie fyngekapte gaar garnale of 1 blikkie (200g) krapvleis
•1 klein groenappel, fyngerasper
•½ hand vol sprietuie, baie fyn gekap
•’n hand vol vars koljanderblare, gekap
•1 klein rooi brandrissie, gekap (of 1 eetlepel rooipeper)
•1 teelepel fyn komyn of masalapoeier
•1 teelepel knoffelvlokkies
•1 teelepel sout
•1 teelepel gemaalde swartpeper
•olyfolie vir braai
•2 soetrissies, omvoor te sit
•Bulgaarse jogurt omvoor te sit
•pitabrode om voor te sit
Só maak jy
1.As jy varkwors gebruik, druk die vleis uit die derm. Gebruik dan jou hande om die vleis baie goed met die res van die bestanddele te “knie”. Maak een groot bol vleis en draai dit in kleefplastiek toe. Dit sal die geur verbeter as jy dit vir ’n uur of selfs oornag in die yskas laat rus.
2.Verdeel die vleis in 8 dele en vorm bolle wat jy platdruk totdat dit ongeveer 1cmdik is. Verf elkeen goed met olyfolie.
3.Verf die soetrissie met olyfolie en braai dit vir sowat 15 minute oor warm kole, of totdat die vel oraloor swart en die rissie sag is. (Jy kan dit ook in die oond bak).
4.Verwyder die rissies van die hitte en bedek dit met kleefplastiek sodat dit kan sweet. Breek die rissies oop, krap die pitjies uit, trek die skille af en drup olyfolie oor.
5.Braai die frikkadelle oor matige warm kole of in ’n warm riffelpan totdat dit goudbruin en sappig is.
6.Skep ’n lepel of twee Bulgaarse jogurt in ’n pitabrood en pak ’n reep soetrissie en ’n frikkadel binne-in.
PREGO-KOFTAS: [MAALVLEISWORSIE OP 'N STOKIE][Deur Aletta Lintvelt]
Wees baie versigtig as jy met die Spray & Cook naby ’n oop vlam werk, want dit sal vlamvat!
Maak 6 koftas
Voorbereityd 5 minute
Gaarmaaktyd 8 minute
’n Kofta is ’n geurige Midde-Oosterse frikkadel. Maak die maalvleismengsel by die huis en braai dit langs die pad onder ’n boom of sodra jy by die kampplek aankom. Die stokkie maak dit maklik om die frikkadel met die hand om te draai.
Jy benodig
•500 g beesmaalvleis
•1 teelepel droë roosmaryn
•2 knoffelhuisies, fyngekap (of 1 teelepel knoffelvlokkies)
•1 teelepel komyn of koljandersaad
•1 teelepel seesout
•½ teelepel gemaalde swartpeper
•200 ml Ina Paarman Peri Peri Coat & Cook-sous (of enige ander prego-sous)
•kleefwerende kossproei (die olyfolie-soort of gewone Spray & Cook)
•2 koppies knopiesampioene, in kwarte gesny (opsioneel)
•6 gaar roosterkoeke of Portugese rolletjies
Só maak jy
1.Meng die maalvleis, roosmaryn, knoffel, komyn, sout en peper saam. Meng ook 2 eetlepels van die peri-peri-sous daarby.
2.Verdeel die mengsel in 6 en vorm dik rolletjies. Druk ’n sosatiestokkie in die lengte deur elkeen.
3.Bespuit die riffeloppervlak van die braaier met Spray & Cook. Verf ’n dik laag peri-peri-sous aan die koftas en braai dit saam met die sampioene oor matige hitte tot gaar. Sit die deksel op en draai elke nou en dan die stokkies om en roer die sampioene.
4.Haal die warm koftas van die rooster af, sit elkeen saam met ’n skeppie sampioene in ’n varsgebakte roosterkoek of warm broodrolletjie en bedruip dit met nog peri-peri-sous. Gebruik sommer ’n halwe rolletjie om van die lekker sous op die riffelplaat op te vee.
BACON EXPLOSION: [UNKNOWN] OF BACON BOM:
Behold, BACON EXPLOSION!!! Here’s what you’ll need…
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.
The next step is to add some barbecue seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion.
Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.
Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)
Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.
Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.
Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich you are welcome to do so.
MAALVLEISBROODJIE BY DIE KAMP:
2 kg maalvleis
1 kop gerasperde cheddadkaas
1 eier
2 kop sagte broodkrummels [4 snye brood] of Weetbix gekrummel
1 ui gerasper
1 e worcestersous
1 e gekoopte mosterd
1 t sout
1 kop bbq- of tamatiesous
METODE:
Meng die maalvleis met 3/4 kop kaas, eier, broodkrummels, ui, sout en peper goed deur.
Vorm dit in die vorm van 'n broodjie.
Sit dit op stuk swaargewig foelie en smeer die bbq- of tamatiesous bo-oor.
Sprinkel met die res van die kaas.
Maak styf toe aan alle kante.
Sit in jou platboompot met deksel op en bak vir ongeveer 1 uur tot maalvleisbroodjie gaar is.
Jy kan hierdie ook bak in jou oond vir 1 - 1½ uur op 180 grade C.
BEESVLEIS EN SAMPIOENFRIKKIES: [Deur Peter van Noord - FOTO:
Regte egte eerstegraadse vleis, fyngekapte sampioene, wortel, 'n knoffeltjie... plus 'n lekker geurige varkworsvleis wat alles mooi saambind.
Regte egte eerstegraadse vleis, fyngekapte sampioene, wortel, ’n knoffeltjie… plus ’n lekker geurige varkworsvleis wat alles mooi saambind. En geen brood of eier nie – dit klink amper te goed om waar te wees!
Jy benodig
(vir 4 frikkadelle)
• 500 g beesmaalvleis
• 4 varkworsies, vleis uitgedruk
• 4 groot bruinsampioene, fyngekap
• 1 groot geelwortel, grof gerasper
• 1 ui, fyngekap
• 2 knoffelhuisies, fyngekap
• 3 eetlepels koljanderblare
• 1 eetlepel koljandersaad, fyngestamp
• ’n knypie elk fyn komyn en gemmer
• ’n (piepklein) knypie fyn neutmuskaat
• sout en varsgemaalde swartpeper
Só maak jy
1 Almal tesame! Gooi al die bestanddele in ’n groot bak en meng dit goed deur.
2 Jaag hulle op ’n knop. Verdeel die mengsel in vier en rol dit in stewige bolle. Druk elke frikkadel effens plat.3 ’n Bietjie koud… Bedek die frikkadelle met kleefplastiek en sit dit vir ’n uur in die yskas (dit keer dat die vleis uitmekaar val wanneer jy dit gaarmaak).
4 … en ’n bietjie warm. Braai die frikkadelle vir 10-15 minute oor matige kole tot gaar.
Weg sê:
Gebruik gerus ekstramaer maalvleis vir dié resep – die varkworsies maak hom klaar geil.
BOBOTIE-KROKETTE: [Deur ARINA DU PLESSIS -FOTO: NEVILLE LOCKHART]
Krokette is silindervormige, diepgebraaide happies met ’n bros krummellaag buite om.
Bobotiemaalvleis
1 ui, fyn gekap
30 ml botter
500 g maalvleis
125 ml melk
1 dik sny brood, grof gebreek
7 ml kerriepoeier
5 ml suiker
5 ml sout
3 ml borrie
30 ml blatjang
60 ml pitlose rosyne (opsioneel)
Skeut vars suurlemoensap
2 eiers, geklits
250 ml droë broodkrummels
Braai die ui in die botter tot sag en voeg die maalvleis by. Braai bruin. Terwyl die maalvleis braai, gooi die melk oor die brood en laat staan om te week. Voeg die kerriepoeier, suiker, sout en borrie by die vleis en braai tot geurig. Voeg die blatjang, brood-en-melkmengsel, rosyne en suurlemoensap by die vleismengsel en kook deur.
Laat heeltemal afkoel. Vorm die mengsel in 24 krokette en pak op ’n bakplaat. Verkoel tot net voor dit gebraai moet word. Doop elke kroket eers in geklitste eier en rol dan in krummels. Braai in vlak olie tot goudbruin, bros en deurwarm. Sit voor met bykosse van jou keuse (as ete) of met mosterdsous of tamatiesous om in te doop (as versnapering).
Lewer ses porsies.
BOBOTIE VIR DIE KAMPVUUR: [Deur Val Penso]
Val Penso, ’n leser van van Oranjezicht, Kaapstad, sê hierdie resep is ’n gunsteling as hulle in koeler weer gaan kampeer – ’n mens soek mos dan iets warms en vertroostend.
Jy benodig (vir 4 mense)
• 2 eetlepels olie
• 1 ui, gekap
• 500 g maalvleis
• sout en swartpeper
• 1 pakkie royco Traditional Bobotie Cook-in sauce
• 2 eetlepels blatjang
• ’n hand vol rosyne
• ’n paar droë-appelkose, fyngekap
• 2 snye brood, in water geweek
• 3 eiers
• 1 koppie melk
Só maak jy
1 ’n Tranedal… Verhit die olie in ’n swartpot oor die kole en braai die uie tot sag. Voeg die maalvleis by en roerbraai dit met ’n vurk totdat dit korrelrig is. Geur die mengsel met sout en swartpeper.
2 … en dán ’n lekker sopstorie. Voeg die bobotiesous en blatjang by, asook die rosyntjies en appelkose. Haal die pot van die kole af. Druk die oortollige water uit die brood en roer dit met 1 geklitste eier by. skep die mengsel in ’n gesmeerde platboompot.
3 Klits-klits. klits die ander 2 eiers en melk saam en geur dit met sout en swartpeper. Giet dit bo-oor die maalvleis. Druk dan 2-3 lourier- of suurlemoenblare in die vleismengsel.
4 Hittegolf. Sit die deksel op en sit die pot dan oor matige kole. Sit ’n paar kooltjies bo-op die deksel en laat staan dit vir 30-40 minute totdat die eier gestol het.
Skoonma sal haar testament verander as jy dié voorsit...
WATERBLOM BOBOTIE:
4 – 6 porsies
1 kg maalvleis
1 ui — in dun ringe gesny
125 ml pitlose rosyne
25 ml appelkooskonfyt
20 ml botter of margarien
1 sny witbrood
3 eiers
250 ml melk
125 ml droë appelkose
10 ml kerriepoeier
5 ml borrie
2 suurlemoenblare
10 ml sout
400 g waterblommetjies
1 groot appel
Maak die melk effens warm en week die appelkose daarin.
Plaas die waterblommetjies in ’n kastrol met koue water en verhit
vinnig tot kookpunt. Verwyder van hitte. Skep die helfte van die
appelkose se melk oor die brood. Maak die brood fyn en snipper
die appelkose. Voeg alle bestanddele behalwe die botter, eiers,
orige melk, blare en waterblommetjies bymekaar en verbruin in ’n
pan met die botter. Klop die eiers en die res van die melk saam.
Meng die waterblommetjies met die vleismengsel.
Skep die vleismengsel in bakskottel. Gooi die eiermengsel oor die
vleismengsel en garneer met die blare wat terselfdertyd geur gee.
Bak in oond by 180ºC vir ongeveer 50 min.
Sit warm voor en bedien met rys.
MAKLIKE MAALVLEISROL: [ deur Gillaume Hager]
Die maalvleisrol kom al vir jare saam met my familie. Jy kan dit aanpas soos jy wil en as jy nie vir iemand vertel hoe maklik dit is om te maak nie, kan jy nogals baie 'bekwaam" voorkom. Dit is regtig vinnig, maklik en lyk nogals indrukwekkend as jy dit mooi voorsit. O ja, en dis lekker ook! Warm of koud. Ek pas dit maar aan soos wat dit by die bykosse sal pas en vul dit amper nooit op dieselfde manier nie. Hier volg 'n basiese resep:
Vleisrol:
600G – 800G Maalvleis
1 Eier
2 Eetlepels meel
1 Teelepel fyn komyn
Halwe teelepel fyn koljander
Sout en Peper na smaak
Vulsel:
1 Fyngekapte ui
1 Fyngekapte green pepper
1 Fyngekapte red pepper
Halwe koppie gerasperde sterk kaas
2 Teelepels fyngemaakte knoffel
2 Eetlepels Dijon mostert
250 Gram Spek (opsioneel)
Meng al die bestandele vir die vleisrol in ‘n bak tot goed gemeng en dit ‘n hanteerbare “deeg” vorm. Druk dit plat (ongeveer 1.5cm dik) op ‘n stuk foelie tot ‘n reghoek van ongeveer 20x30 cm. Smeer die mostert, knoffel en kaas egalig oor die maalvleis en los ‘n 5 cm trook op een kant skoon. Indien jy gaan spek gebruik, pak dit nou oor die mostert en kaas mengsel.
Braai die uie en peppers tot net sag en skep dit oor die mostert/spek. Met behulp van die foelie moet jy nou die maalvleis oprol sodat jy met die skoon strook aan die onderkant eindig. Dit moet soos ‘n rolkoek lyk as jy klaar is. Plaas dit nou versigtig op ‘n bakplaat en drukl die punte van die rol toe sodat die beslag nie uitbraai nie. Gerneer met groen kruie. Bak by 180 grade vir 35-40 min tot gaar en bruin. Sny dit in skywe en bedien dit warm of koud.
WENK:
Kan met gemak ook gemaak word in 'n broodpannetjie oor kole by die kamp of in platboompan. Kan ook in jou Buksie-oondjie gemaak word.
RIA SE KATKOPPE: [RESEP VAN RIA N PIETERSE]
Dis lekker as padkos ook...maar ook warm soos 'n boerepastei met 'n beker boeretroos daarby ..
Vra jou slagter om vir jou varkvleis te maal...of gebruik gelyke dele vark en beesmaalvleis, voeg k...nippie naeltjies, neut, koljander, sout en peper, oreganum, gekerfde ui..knoffel en tamatie opsioneel daar by in...
Sakkie deeg by Spar of knie brooddeeg...
Maak los frikkadellebolletjies....deel jou brooddeeg in 8-12 ewe groot dele..
Vou die deeg om 'n vleisfrikkadel en druk toe...laat rys effens...
Pak op gesmeerde bakplaat met voukant onder..mengklits 'n eier en melk...smeer bo.oor
Bak 25-30 min op 180*C tot goudbruin...
TAMATIE MAALVLEISGEREG:
1 ui (gekap)
12.5ml kookolie
500g maalvleis
125ml broodkrummels
60ml tamatiesous
1 eier geklits
2ml gemengde kruie
Sout en peper na smaak
250ml Cheddarkaas
METODE:
Braai die ui liggies in die olie tot die maalvleis lekker los is en die rooi kleur verdwyn.
Verwyder van die hitte en voeg die ander bestanddele by. Roer goed deur.
Skep in ‘n gesmeerde bakskottel en bak 25 min.
GOU KOU MAALVLEISBROODJIE:
6 snye brood, elk sowat 2cm dik & korsies verwyder
Olie
3 uie, gekap
1 knoffelhuisie, fyngedruk
3ml kerriepoeier,
250g maalvleis
3 tamaties, ontvel & grof gekap
15ml suurlemoensap
Sout & peper na smaak
METODE:
Druk ʼn sirkel, sowat 5cm in deursnee, met ʼn koekiedrukker uit elke sny brood.
Braai die brood in ʼn bietjie olie tot goudbruin of rooster in oond.
Soteer uie & knoffel in ʼn bietjie olie tot sag.
Voeg die kerriepoeier by & roer ongeveer 1 minuut lank.
Voeg die tamaties by & prut tot tamaties sag is.
Geur met suurlemoensap, sout & peper na smaak.
Rangskik die brood op ʼn opdienbord & skep van maalvleis in elke opening.
Dien op met slaai.
GOU-GOU FRIKKADELLE EN RYS:
2 uie, gekap
Botter of kookolie
500ml (2 koppies) gaar rys
60ml (4 eetlepels) sojasous
1 x 410g blik gebakte boontjies in tamatiesous
1 x 410g blik roomsuikermielies
sout en peper
gemengde vars of droë kruie na smaak.
2 x 400g blikke frikkadelle in vleissous
METODE:
Braai die uie oor matige hitte in ‘n bietjie botter of kookolie.
Voeg die gaar rys, sojasous, boontjies, suikermielies, smaak-middels en kruie by – meng goed.
Voeg die frikkadelle en hul sous by en prut oor lae hitte to deurwarm.
Wenk:
Gaar bruinrys kan in plaas van witrys gebruik word vir brosser resultate.
KAMMA-BIEF-WELLINGTON: [Deur ARINA DU PLESSIS - Foto: NEVILLE LOCKHART]
Pleks van peperduur beesfilet en sampioenduxelles, maak ons ’n sakpas-weergawe met maalvleis en hoenderlewerpatee.
500 g beesmaalvleis (of ’n mengsel van 250 g bees- en 250g varkmaalvleis)
1 ui, gerasper
2 knoffelhuisies, fyngekap
5 ml sout
3 ml vars gemaalde swartpeper
60 ml mengsel vangekapte, vars tiemie en pietersielie
15 ml heelkorrelmosterd
2 eiers
1 x 400 g rol reg-om-te-gebruik skilferkorsdeeg
180 ml hoenderlewerpatee
METODE:
Meng die maalvleis, ui, knoffel, sout, peper, kruie,mosterdeneenvandie eiersgoedsaam met jou hande en verkoel vir tien minute tot ferm. Voorverhit die oond tot 220 °C en voer ’n groot bakplaat met bakpapier uit.
Rol die skilferkorsdeeg effens dunner uit op ’n meelbestrooide oppervlak en smeer die hoenderlewerpatee egalig oor die deeg, maar los ’n deegrant van 5 cm teen die kante. Vorm die maalvleismengsel in ’n lang rol en sit dit presies in die middel van die deeg neer.
Vou die deeg oor die maalvleis, draai die rol om (sodat die las onder is) en sit dit op die bakplaat. Druk die oop kante se deeg netjies onder die rol in. Gebruik enige afvalstukkies deeg om die bokant van die rol te versier. Klits die orige eier en verf die hele rol daarmee.
Bak vir 30 minute tot goudbruin, verlaag die oondtemperatuur tot 170 °C en bak vir nóg 20-30 minute tot deurgaar. Haal uit die oond, sny in skywe en sit voor met bykosse van jou keuse.
Lewer 6-8 porsies.
MY WENKE:
Maak dit in jou Buksie-oondjie of maak dit soos 'n braai pie in jou toeknyprooster. [ek het dit soos braai pie gemaak en dit was heerlik!] Het die oorskied pie die volgende dag ge-eet saam met slaai.
CAMPFIRE CHILI IN A POTJIE:
Ingredients
2 - 3 tins cannellini beans, soaked in water for at least 4 hours
2 tablespoons vegetable oil
2 - 3 kg pork shoulder (see note) cut into 1- to 2-inch chunks.
1kg raw hot Italian or chorizo sausage, removed from casing (see note)
1 large onion, finely chopped
1 jalapeño chili, finely chopped
3 tablespoons chili powder (see note)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 cup finely minced cilantro
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup finely sliced scallions
Procedures
Rinse and drain soaked beans. Heat oil in Dutch oven over hot coals until smoking. Add half of pork and cook until well-browned on all sides, about 10 minutes. Transfer to a large bowl and repeat with remaining half of pork. Transfer second batch to bowl with the first batch.
Add sausage to pot and cook, breaking it up with a wooden spoon until no longer raw. Return meat to pot with sausage and add onion, jalapeño, chili powder, cumin, oregano, and half of cilantro. Cook, stirring constantly until aromatic and onions have begun to soften, about 4 minutes.
Add soaked beans, tomatoes, enough water to cover meat and beans by 2 inches, and a large pinch of salt (it should still taste under-seasoned, as it will reduce). Place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes then peek and check temperature. Liquid should be mildly bubbling.
Allow to cook until beans are soft and creamy and meat is completely tender, 3 to 6 hours depending on how hot you cook it (for best results, cook over very low heat for a long period of time). Check on pot as it cooks every hour or so, topping up with water as necessary. After the chili is done, season to taste with salt and pepper and stir in the remaining cilantro and scallions. Serve immediately.
MY WENK:
Hierdie is 'n groot pot, so pas hom aan na jou behoeftes.
ONION MEATLOAF: [CAMP FOOD]
This is a great comforting meal after a big day of camping. Combine it with baked potatoes cooked directly on the coals, wrapped in foil and corn on the cob cooking in it’s husk (that’s been soaked in water).
Mix your favorite meatloaf mixture ahead of time. Don’t peel the onions, just cut in half. Remove most of the center of the onion. I found it easiest to cut a cross through most of the onion, carefully avoiding the last layer and peel and then popping out the sections with a spoon. Lots of trial and error here! Save the onions for another meal or for hashed brown potatoes the next morning. I love cooked onions, so I ate some of the onion that was cooked.
Mound meatloaf mixture into onion and tuck into coals. Place a little bit of foil over the meatloaf . It takes about 20 minutes to cook through depending on the size of the onion. I used a large sweet onion and it was enough for 2 people. You could use smaller onions for individual size servings, but I think it would be harder to get the onion center out, so just share.
To brown the top of the meatloaf, about half-way through the cooking time (approx. 10 minutes), place hot coals on top of foil. Don’t overcook, as it will dry out the meat!
BEAT THE CLOCK GOULASH: [MR FOOD]
Take your mark, get set, cook! With this easy recipe for Beat the Clock Goulash, you'll be at the finish line and have dinner on the table before the family gets there!
Serves: 4
Cooking Time: 20 min
What You'll Need:
1 - 2 kg lean ground beef
1 medium onion, chopped
3 1/2 cups ready-to-use beef broth
1 (8-ounce) package elbow macaroni
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 cup sour cream
What To Do:
1.In a soup pot, brown ground beef with onion over high heat, stirring to break up the beef. Add broth, macaroni, paprika, garlic powder, and pepper, and bring to a boil, stirring occasionally. Reduce heat to medium-high, cover, and simmer 6 to 8 minutes, or until macaroni is tender.
2.Remove from heat; stir in sour cream, and serve in bowls.
MARIANA SE FRIKKADELLE: [BOEREKOS - DINE VAN ZYL]
Bestanddele:
2 snye bruinbrood
700 g maalvleis
½ k fyngekapte pietersielie
1 fyngekapte ui
¼ t fyn wonderpeper
½ t fyn koljander
¼ t fyn kruinaeltjies
1 ¼ t fyn neutmuskaat
1 ½ t sout
3 E wit asyn
1½ k appelkoosblatjang
Metode:
Week die brood in water, druk dit uit en krummel dit in die maalvleis.
Gooi die fyngekapte pietersielie en ui by.
Nou kom die wonderpeper, koljander, fyn kruinaeltjies, neutmuskaat en sout by.
Voeg die asyn en appelkoosblatjang by en meng liggies in.
Rol frikkadelle, pak in ‘n oondskottel en maak die kerrie-uiesmoor.
KERRIE UIE-SMOOR:
Bestanddele:
5 groot uie
2 E kookolie vir braai.
1 E kerriepoeier
1 E borrie
1 E mielieblom
¾ k blatjang
½ k appelkooskonfyt
Metode:
Sny die uie in groterige ringe.
Braai dit in kookolie tot dit glaserig is.
Meng die kerrie, borrie, mielieblom, blatjang en appelkooskonfyt en voeg dit by die uie.
Laat dit goed deurkook en skep daarvan onder in ‘n oondskottel.
Pak die frikkadelle daarop en gooi die res van die kerrie-uiesmoor bo-oor.
Bak vir een uur teen 180º C.
BUSY DAY CASSEROLE: [MR FOOD]
Picky eaters can't resist this ground beef casserole. Busy Day Casserole is a quick and simple recipe that's surely a life saver. All you have to do is mix the ingredients together and let your oven do the rest. If you have five minutes, you can make this casserole. If you want to mix it up from the ground beef/cream of mushroom soup combo, try chicken with cream of chicken soup.
Cooking Time: 1 hr 30 min
1 Cup White Rice
2 Cups Water
1 Can Cream of Mushroom Soup *we use cream of chicken
1 Cup Carrots, sliced
1 lb Hamburger, Cooked *we use 2 chicken breasts cooked and chopped or shredded
Mild, Medium or Sharp Cheddar Cheese depending on your tastebuds
HOW TO COOK:
Heat Oven to 350, or in your potjie.
Stir the water, rice, meat, soup and carrots together. Place in a 9×9 in dish and bake for 1 1/2 hours. (I usually stir mine halfway through).
Remove from oven and place cheese slices over the top and place back into the oven until melty and bubbly!
BEEF TACO SKILLET: [CAMPBELL CAMPING RECIPES]
In less than 30 minutes, you can be enjoying a great Beef Taco Skillet. Mix this recipe together on a busy weekday night for something fun and fast to feed your kids. Spicy picante sauce adds some heat to the juicy ground beef. Cheddar cheese melts together with the other ingredients, giving the whole dish a delightful cheesy flavor. Without much trouble, you can get a wonderfully flavorful dinner on the table for your family, even on the days you are crunched for time.
Serves: 4
Preparation Time: 5 min
Cooking Time: 20 min
Ingredients
1kg ground beef
1 tin Condensed Tomato Soup
1/2 cup bbq Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup Cheddar cheese, shredded
Instructions
1.Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2.Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
Notes
•For Creamy Mexican Fiesta Skillet, stir in 1/2 cup sour cream with the soup.
•For Ranchero-Style Skillet, use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
•Serve with a mixed green salad with Italian salad dressing and corn on the cob. For dessert serve a store-bought flan.
GEURIGE KERRIE-MAALVLEIS: [POTJIE]
Enige een kan maalvleis braai, kerrie poeier en borrie by gooi en jou vertel dis kerrie maalvleis, kerrie poeier is 'n uitvindsel van die Britte, 'n nasie wat se grootste bydrae tot kook kuns vis en tjips... is, wil jy nou sulke mense met jou kerrie vertrou.
Nee, ek het nie so gedink nie, kom ons maak liewer so, kry die volgende gereed.
1 ui gekap
3 knoffel huisies fyn gekap
Handvol vars mint fyn gekap
Handvol vars koljander fyn gekap
700g bees maalvleis
1 teelepel fyn cumin (komyn dink ek in Afrikaans)
1 teelepel borrie
¼ teelepel fyn gemmer
¼ teelepel fyn naeltjies
4 kerrie blare
½ tot 2 teelepels chillie poeier afhangende van hoe sterk jy die kerrie wil he
3 ster anys
½ teelepel fyn cardemon
3 teelepels garam masala
3 tamaties geskil en fyn gekap
3 wortels fyn gesny (pasop jou vingers)
3 medium aartapels in klein blokkies gesny
Sout
Peper
Sonneblom olie
2 teelepels Kapruka Coconut oil
SO MAAK JY:
Braai die uie in olie tot sag, voeg al die droë speserye behalwe die sout,peper en ster anys by, braai tot die uie 'n donker bruin kleur het. Voeg die maalvleis by, en braai tot bruin, voeg die tamaties by en roer goed deur. Voeg die res van die bestandele by en roer deur, indien dit te droog lyk voeg klein bitjie water by. Brink tot kookpunt, verlaag hitte, en prut to die aartappels sag is. Kyk gereeld dat dit nie droog kook nie, voeg slegs 'n klein bietjie water op 'n slag by indien nodig.
Bedien met rys of vetkoek nie, as jy nie weet hoe om rys te kook nie, kyk agter op die pakkie of bel jou ma.
Lekker eet
Potjie
BEAT THE CLOCK GOULASH: [MR FOOD]
Take your mark, get set, cook! With this easy recipe for Beat the Clock Goulash, you'll be at the finish line and have dinner on the table before the family gets there!
Serves: 4
Cooking Time: 20 min
What You'll Need:
2kg lean ground beef
1 medium onion, chopped
3 1/2 cups ready-to-use beef broth
1 (8-ounce) package elbow macaroni
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 cup sour cream
What To Do:
1.In a soup pot, brown ground beef with onion over high heat, stirring to break up the beef. Add broth, macaroni, paprika, garlic powder, and pepper, and bring to a boil, stirring occasionally. Reduce heat to medium-high, cover, and simmer 6 to 8 minutes, or until macaroni is tender.
2.Remove from heat; stir in sour cream, and serve in bowls.
THE FASTEST SHEPHERD'S PIE: [By: Campbellskitchen]
Made in less than 45 minutes, you can make this pub favorite in your own kitchen. Creamy and delicious, this ground beef recipe is topped with mashed potatoes and baked until they turn golden brown. Enjoy The Fastest Shepherd's Pie tonight.
Serves: 4 (about 1 1/2 cups each)
Preparation Time: 20 min
Cooking Time: 15 min
Ingredients
1kg ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds
Instructions
1.Preheat oven to 400 degrees F
2.Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
3.Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
4.Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. Spoon the potatoes over the beef mixture.
5.Bake for 15 minutes or until the potatoes are lightly browned.
MY WENK:
Maak in jou Buksie of in platboompan met deksel met kooltjies op.
THE FASTEST SHEPHERD'S PIE: [By: Campbellskitchen]
Made in less than 45 minutes, you can make this pub favorite in your own kitchen. Creamy and delicious, this ground beef recipe is topped with mashed potatoes and baked until they turn golden brown. Enjoy The Fastest Shepherd's Pie tonight.
Serves: 4 (about 1 1/2 cups each)
Preparation Time: 20 min
Cooking Time: 15 min
Ingredients
1kg ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
1 tablespoon ketchup
1/8 teaspoon ground pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 1/3 cups instant mashed potato flakes or buds
Instructions
1.Preheat oven to 400 degrees F
2.Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring to separate meat. Pour off any fat.
3.Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.
4.Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. Spoon the potatoes over the beef mixture.
5.Bake for 15 minutes or until the potatoes are lightly browned.
MY WENK:
Maak in jou Buksie of in platboompan met deksel met kooltjies op.
BBQ BEEF TART:
This yummy recipe is perfect for dutch oven cooking or in a wood cook stove. I love to use my cast iron for this because I can brown my meat and bake all in one pan. Who am I kidding, I just love cast iron!
2kg ground turkey or 2kg ground beef
3/4 cup chopped onions
1 (16 ounce) jars barbecue sauce
2 cups shredded cheddar cheese
Corn bread mix
1¼ cups flour
3/4 cup cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
2 egg whites or 1 egg, beaten
HOW TO:
Brown meat with onion.
Drain off grease.
Add BBQ sauce and mix well.
Spoon into 9x13 ungreased baking dish.
Sprinkle half of the cheese on the meat.
Spoon corn bread mix on top of meat mixture/cheese.
Top with remaining cheese.
Bake at 400 degrees for 20 min. (or until lightly brown).
ALLERLEKKERSTE KERRIEFIKKADELLE: [JUNGLE OATS RESEPTE]
2 uie, in skywe gesny
125 ml kookwater
25 ml olie
25 ml appelkooskonfyt
25 ml asyn
25 ml kerriepoeier (meer na gelang van smaak)
10 ml sout
75 ml Jungle Oats
500 g beesmaalvleis
1 eier, geklits
15 ml mielieblom
5 ml borrie
SO MAAK JY:
1. Kook die uie in 125 ml kookwater in ’n groot pan tot sag.
2. Voeg olie by en braai die uie liggies.
3. Voeg appelkooskonfyt, asyn en kerriepoeier by en kook vir ’n verdere 3 minute.
4. Meng 5 ml sout, Jungle Oats, eier en die helfte van die uiemengsel met die maalvleis.
5. Los mielieblom, borrie en 5 ml sout op in 250 ml water. Voeg by orige uiemengsel in die pan.
Kook tot sous begin verdik.
6. Vorm frikkadelle van die maalvleis en plaas in warm sous in die pan.
7. Kook oor lae hitte vir ± 30 minute totdat die frikkadelle gaar is.
Lewer 4-6 porsies
Bedien frikkadelle op rys saam met groente of slaai.
MY WENK:
Sny skyfies piesang ook in die gereg………bly maar lekker…….heerlik!!!
SKILLET CHOPPED STEAK: [MR FOOD]
No ordinary hamburgers here! Remember good ol' homestyle Salisbury steak? You're gonna love the comfort tastes of my version with its rich mushroom sauce.
Serves: 6
What You'll Need:
•1½ kg ground beef
•½ cup Italian-flavored bread crumbs
•1 medium-sized onion, chopped
•1 egg
•½ teaspoon salt
•½ teaspoon black pepper
•1 (10-3/4-ounce) can condensed cream of mushroom soup
•3/4 cup milk
•½ kg sliced fresh mushrooms
What To Do:
1.In a large bowl, combine ground beef, bread crumbs, onion, egg, salt, and pepper; mix well then shape into six 1/2-inch-thick oval patties.
2.Heat a large skillet over medium-high heat and place patties in skillet. Cook 2 to 3 minutes per side, or until browned.
3.In a small bowl, combine mushroom soup, milk, and mushrooms; mix well and pour over patties. Reduce heat to medium-low, cover, and simmer 8 to 10 minutes, or until no pink remains in beef. Serve topped with mushroom sauce.
Great Go-Alongs
While the patties are simmering, whip up some instant mashed potatoes then stir in some grated Cheddar cheese. Add a salad or steamed green veggie, and dinner's complete!
CHEAT'S LASAGNE: [QUICK AND EASY]
250gm’s minced beef
2 cups grated cheese (tasty or cheddar)
1 cup boiling water
1 400gm can of tomato soup
1 beef stock cube
2 teaspoons dried oregano
1 teaspoon garlic
1 can of diced tomatoes, drained of liquid
2 TBS tomato paste
1 packet instant lasagne sheets
HOW TO:
Mix together the minced beef, can of tomato soup, cup of boiling water, beef stock cube, oregano, diced tomatoes, garlic and tomato paste, making sure to break lumps of mince with a fork. Place 1/3 of the meat sauce into the bottom of a greased lasagne dish, and then cover with some lasagne sheets, then a layer of cheese. Repeat these layers, ending with a layer of meat sauce. Place dish into a pre-heated 180 degree oven, and cook, covered in foil, for 40 minutes. Remove from oven, remove the foil and top with the remaining cheese and cook uncovered for a further 5 minutes.
Serves 4-5.
MINCED BEEF CURRY: [QUICK AND EASY]
1 tbs oil
500gms beef mince
1 large onion, diced
1 400gm tin diced tomatoes
1 medium sweet potato, peeled and chopped into 2cm cubes
1 cup frozen peas
¼ cup Thai sweet chilli sauce
2 tsp minced garlic
2 TBS curry powder
3-4 cups of water
1 x 400 gm can chick peas, drained
HOW TO COOK:
Heat the oil over a moderate-high heat in a heavy based pot. Brown the mince, breaking up the lumps with a fork. Add the diced onion, garlic and curry powder and cook until onion is soft. Add the chilli sauce, tomatoes, chickpeas, peas, sweet potato and enough water to cover. Stir well and reduced heat to a simmer. Cook until the sweet potato is soft, approx ½ an hour, adding more water if required.
Serves 4-6 with rice.
JOHN WAYNE LAYERED CASSEROLE: [By: Mercedes from The Kitchen Life of a Navy Wife]
We're not exactly sure where this John Wayne Layered Casserole recipe got its name, but we're pretty sure that this dish is something the rugged American icon would have loved eating. Packed with great hearty flavors and ingredients like ground beef, biscuit mix, pepper and onion and then topped with a delicious mixture of sour cream, mayo and cheddar cheese, this is one of those beef casserole recipes that's nearly impossible to resist. When you serve this cowboy recipe to your family for dinner, you're sure to get asked to serve up some second helpings!
Cooking Time: 40 min
'John Wayne Casserole'
Ingredients
2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers
Directions
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Saute remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned.
MY WENK:
Maak in jou potjie.
MINCE AND PASTA GOULASH: [MY KAOTIC KITCHEN]
prep time: 5 minutes
cook time: 30 minutes
serving: 6-8
ingredients:
1 lb ground turkey (ground beef obviously would work too ha)
1 small onion, diced
1 small red pepper, diced
2 cans of diced tomatoes (we like to use the mexican ones but any kind or unflavored will do)
1 tbls. paprika
1 tsp. garlic powder
salt and pepper
macaroni cooked according to package (16 oz. box or package)
parsley for garnish
olive oil
HOW TO COOK:
Cook macaroni according to package.. while its cooking in a large skillet heat up two turns around the pan with olive oil over medium heat.. add onions and peppers.. cook until soft about 7 minutes.. add turkey andcook until no longer pink.. add paprika and garlic powder.. cook another minute.. add diced tomatoes and salt and pepper.. cook another 3-4 minutes.. add cooked macaroni and stir until all well incorporated and cook another 15 minutes on low.. check for seasoning if you think it needs it add pepper alot of it.. ha ha I always serve it with wheat sandwich bread and butter.. i put my goulash in my bread and fold over like a taco.. super yummy..
GROUND BEEF, GREEN BEANS, TOMATO SOUP MASHED POTATO HOT DISH: [SHEPPARDS PIE WITH A ATTITUTE]
1kg ground beef
¼ cup white onion, diced
1 teaspoon fresh garlic, minced (I omitted it)
1 can (10.75 oz) tomato soup, undiluted
1 can (14.5 oz) cut green beans, drained
2 cups mashed potatoes, made in advance with milk and butter
salt and pepper to taste
Other spices as desired
Maybe a little cheese on top would be a nice addition??
Preheat over to 350* Fahrenheit.
Brown the ground beef in a fry pan, adding salt and pepper to taste. Drain the fat and place the ground beef in a casserole dish.
In the same fry pay with a bit of butter or oil, cook the onions until translucent and combine with the hamburg.
Add the garlic, tomato soup, and green beans. Stir to combine. Add the mashed potatoes and spread over the ground beef -tomato soup-green bean mixture.
You might want to put a baking sheet under this as it can bubble over.
Bake, uncovered, for 30 minutes.
MAROKKAANSE MAALVLEIS GEREG: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
Genoeg vir 6 mense
15 ml (1 e) olie
2 uie, gekap
500 g volstruismaalvleis
15 ml (1 e) fyn komyn
5 ml (1 t) fyn kaneel
10 ml (2 t) borrie
125 ml (½ k) droë appelkose, gekap
500 ml (2 k) hoenderaftreksel
500 ml (2 k) koeskoes
2 rooi brandrissies
gerasperde skil van 1 suurlemoen
koljander vir garnering
SO MAAK JY:
1. Verhit die olie oor matige hitte. Braai die uie tot halfgaar, voeg die maalvleis by en braai liggies tot verbruin (altesaam omtrent 10 minute). Voeg die speserye by en roer deur. Roer die appelkose en aftreksel in en laat prut 20 minute.
2. Maak die koeskoes volgens die aanwysings op die verpakking gaar. Gebruik ’n vurk om die brandrissies en suurlemoenskil in te roer.
3. Skep die koeskoes in ’n (verkieslik warm) opdienskottel, bedek dit met die maalvleis en sous en garneer met koljander. Bedek die skottel ’n paar minute voor jy dit voorsit.
- Hope Malau
MEATBALL BIRYANI: [all recipe sin]
Ingredients:
meatball-biryani
•500 gms Basmati rice
•For the Kofta curry:
1 kg lamb/ beef or chicken mince
•3 large onions chopped very fine
•2 tbsps garlic paste
•1 tbsp ginger paste
•2 tbsps garam masala (to make your own, see recipe below)
•3 tbsps tomato ketchup
•1/2 cup coriander leaves chopped fine
•Salt to taste
•4 large tomatoes cubed
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp turmeric powder
•1 bsp gaam masala
•1 tsp chilli powder (optional)
•5 tbsps vegetable/canola/sunflower cooking oil
•2 tbsps garlic paste
•1 tbsp ginger paste
•To garnish:
1 large onion sliced finely
•1 tbsp saffron strands
•3 tbsps warm milk
•3-4 tbsps fresh chopped coriander
Preparation of Meatball Biryani:
meatball-biryani-recipe
•Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
•Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
•Form the mixture into equal sized balls and keep on a plate.
•Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
•In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder,garam masala, turmeric – and fry for 2-3 minutes.
•Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
•Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
•Stir gently so as not to break the meatballs.
•Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
•Soak the saffron strands in 2-3 tbsps of warm milk.
•Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
•Pour the saffron infused milk all over the top of the last layer of rice.
•Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
•Bake in a hot oven for 30 minutes.
•Serve hot with a raita and green salad of your choice.
CHEESY CREAMY MEATBALLS: [DELISH] [Recipe adapted from Olga’s Flavor Factory]
30 meatballs
1 slice bread
1/4 cup milk
1 pound ground beef
1 small onion, grated
1 tablespoon sour cream
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
HOW TO COOK:
Preheat the oven to 400 degrees F.
Line a baking sheet with foil; then lightly coat the foil with nonstick spray.
In the bowl of a food processor, pulse the bread until they resemble crumbs.Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes.
In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed.
In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper.
Using a wooden spoon or clean hands, stir until well combined.
Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet. (I used a small cookie scoop for this.)
Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.)
In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture.
Place into oven and bake until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.
Serve immediately. EAT IMMEDIATELY!
MY WENK:
Maak in Buksie-oond of in platboompan met kooltjies op die deksel.
Absoluut heerlik!
MAALVLEIS KERRIE: [LORRAINE SE BOEREKOS]
OUMA SIELIE SE RESEP:
Bestanddele
1 pakkie maalvleis [neem aan dis so 500g]
1ui
4 aartappels
1 blik baked beans
2 t kerrie
1t borrie
2 eetlepels chutney
2 eetlepels tamatiesous
25ml worctershiresous
2 t appelkoos konfyt
2 t suiker
3 lourierblare
2 kaneelstokkies
250ml water
MAAK DAN SO:
Braai ui in olie en gooi bietjies water op n slag by en smoor tot bruin. Voeg lourierblare en kaneelstokkies by ui.
Meng kerrie,borrie,worctershiresous,chutney,tamatiesous,appelkooskonfyten suiker in n maatbeker en voeg 250ml water by.
Voeg maalvleis by uie smoor en spice met sout en braaivleis speserye en roer.
Voeg kerriemengsel by pot en kook vir 30min met deksel.
Voeg nou baked beans by en laat prut vir 5 min sonder deksel.
BEEF MEATBALLS IN JAPANESE CURRY: [Recipe by: tonytsang]
A delicious Japanese curry dish, made by simmering beef meatballs with onions, carrots, potatoes in a Japanese curry sauce. Serve with freshly cooked white rice.
Ready in 55 mins
Ingredients
Serves: 4
Marinade:
•2 tablespoon Japanese soy sauce (tamari)
•1 teaspoons caster sugar
•2 teaspons cornflour
•335g lean minced beef
•1 egg, beaten
•1-2 tablespoons water or as needed
•30g butter
•1 onion, diced
•2 carrots, diced
•4 potatoes, diced
•hot water, as needed
Sauce:
•4 blocks Japanese curry concentrate
Preparation method
Prep: 25 mins | Cook: 25 mins | Extra time: 5 mins, marinating
1.Marinade the minced beef in soy sauce, caster sugar and cornflour for 5 minutes.
2.Add the beaten egg and stir in one direction until the mixture becomes sticky. Whilst stirring, add enough water to make the beef mixture smooth. Take small portions of the beef mixture and form into meatballs.
3.Heat a large frying pan over medium heat and cook the meatballs until done, about 5-7 minutes (depending on the size of the meatballs). Drain and set aside.
4.Heat the same frying pan with 30g butter over medium heat. Saute the onion, carrots and potatoes until fragrant, about 3-4 minutes, then transfer into a large saucepan.
5.Add just enough water to cover the ingredients and bring to the boil. Turn down to medium heat, cover and cook until the potatoes are soft, about 15 minutes.
6.Turn off the heat and remove the saucepan from the hob. Add the curry concentrate and meatballs. Stir until the sauce has thickened. Cover and allow to rest for 10 minutes before serving.
Ingredients
Japanese soy sauce (tamari) and Japanese curry concentrate can be purchased in Oriental speciality stores or online.
BASIC CHILI: [PJ’S BLOG]
Ingredients:
1- 2 kg ground beef
1 cup chopped onion
2 cloves garlic, minced
1 15 oz. can kidney beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 8 oz. can tomato sauce
1 small can of tomato paste
1 small can of diced green chiles
2 to 3 tsp chili powder
1/2 tsp dried basil, crushed
dash of cayenne pepper
DIRECTIONS:
Cook beef, onions, and garlic until beef is brown and onions are tender. Drain fat. Stir together with all remaining ingredients. Bring to a boil, reduce heat, simmer (covered) for 20 minutes.
NOTES:
--This is delicious served with grated cheese, sour cream and corn bread.
-- The amount of cayenne you add will determine how spicy it will be. Adding just a dash will add depth to the flavor without much heat. If you want it to be spicy add more like 1/4 teaspoon. Add to taste…tasting being the key.
-- If you like your chili with more beans in it add another can of beans (whatever kind of bean you like). I like it with more beans sometimes. Other times I’m more in a meat mood.
DORETHA SE LEKKERBEK FRIKADELLE: [RSG]
Bedien 6 mense
750 g maalvleis
1 eier, geklits
1 eetlepel appelkooskonfyt
1 teelepel sout
peper
1 teelepel kerrie
1 koppie gaar of rou rys*
1 ui, gekap
2 eetlepels blatjang
½ teelepel borrie
SOUS:
1 koppie water
1 koppie tamatiesous
1 eetlepel worcestersous
MAAK SO:
Meng alles saam (behalwe sous), rol in balletjies, en sit in oondpan.
Gooi sous oor.
Bedek met foelie, en bak teen 180 grade vir 15 minute.
Haal foelie af, en bak 'n verdere 20 minute.
*Die meeste luisteraars maak hierdie frikadelle met rou rys, maar Doretha maak dit met gaar rys.
DUITSE FRIKKADELLE: [MEV GRüNEWALD - WALVISBAAI]
Mev. Grünewald van Walvisbaai in Namibië se frikkadelle kry ’n heerlike Duitse geurtjie met dié dat sy soetrissie, agurkies en mosterd bymeng. Dit gaan vir seker ’n groot staatmaker in menige kombuis word.
Genoeg vir 4-6 mense
Bereiding: 15-20 minute
Gaarmaaktyd: 20-25 minute
FRIKKADELLE
800 g maalvleis
1 groot ui, gerasper
60 ml (¼ k) pietersielie, fyn gekap
10 ml (2 t) mosterdpoeier
3 ekstra groot eiers
250 ml (1 k) vars broodkrummels
½ geel soetrissie, fyn gekap
½ groen soetrissie, fyn gekap
4 groot agurkies, fyn gekap
sout en vars gemaalde swartpeper
olyfolie
botter
SOUS
olyfolie
2 uie, in ringe gesny
1 knoffelhuisie, fyn gekap
10 ml (2 t) mosterdpoeier
250 ml (1 k) hoenderaftreksel
sout en peper
FRIKKADELLE
Meng die maalvleis, ui, pietersielie, mosterdpoeier, eiers, broodkrummels, soetrissies en agurkies en geur met sout en vars gemaalde swartpeper. Laat rus die mengsel ’n paar minute en vorm die mengsel dan in groot frikkadelle, sowat 100 g elk. Verhit van die olyfolie en die botter en braai oor matige hitte tot gaar.
SOUS
Verhit olie in ’n pan en braai die uie en knoffel ’n paar minute. Roer die mosterd en aftreksel by, laat prut sowat 5 minute. Geur na smaak en plaas die frikkadelle in die sous. Laat prut nog ’n paar minute en sit voor saam met fyn aartappels.
EENBAK MAALVLEIS GEREG: [BRON ONBEKEND]
Stel oond op 180 gr C.
Smeer casserol, braai 750 gr maalvleis met 1 gekapte ui in aparte pan.
Sprinkel met sout en peper.
Skep onder -in casserol, smeer lagie chutney van jou keuse, bo-oor.
Gooi 1 k rou rys bo-oor, dan een blikkie minestrone of sampioen sop en 1 blikkie room sampioene bo-oor.
Gooi dan 2 k kookwater oor en bedek met tinfoelie, bak vir een en ‘n half uur tot gaar en rys sag en uitgeswel.
Gooi gerasperde kaas bo-oor en smelt in oond, bedien met groente van jou keuse.
MY WENK:
Maak dit in jou platboompan met deksel op en kooltjies op die deksel.
Heerlik en baie maklik!
EENPOT MAALVLEISGEREG MET CHAKALAKA EN BUTTERNUT: [RENCIA ODENDAAL PRETORIUS - KREATIEWE KOS IDEES]
Braai 2 uie gekap saam met 500gr maalvleis, sout en peper tot gaar in ‘n lekker groot.
Jou maalvleis kan nog medium wees.
Gooi by : 1 blikkie Chakalaka met butternut/of chakalaka met mielies by, en roer deur. (jy kan dit vervang met 1 blikkie tamtie en uie smoor as jy nie van chakalaka hou nie)
Gooi droë rou noedels bo-oor.
Gooi nou water bo-oor die mengsel todat die water net effens bokant die mengsel is.
Sit die deksel op en stoom tot gaar. (stoof op nr 2)
Voeg nog water by as jy sien jou pasta is nog nie gaar nie.
Maak intussen ‘n lekker dik witsous.
Ek neem 1 en half koppie melk en 2 eetl meel, meng met jou whisk goed, in die mikrogolf vir so 2/3 min, whisk deur – terug in die mikrogolf,2 miniute whisk weer deur en weer in die mikrogolf tot die mengsel begin opkook.
Sout en peper.
As die noedels gaar is, gooi die witsous bo-oor.
Rasper nou 2 kase bo-oor. ‘n wit kaas bv Tussers en ‘n geel kaas bv Chedder.
Ek het hier net gouda oorgerasper.
Dit is nie nodig vir 2 kase nie.
Sit deksel weer op en stoom tot alles lekker gesmelt en warm is. (Dit is so 5 minute)
MY WENK:
Maak in jou potjie, dis baie maklik en hierdie is regtig baie lekker, het dit al 'n paar keer gemaak met verskillende chakalaka, kase en ook met die tamatie en uiesmoor.
HAMBURGER STROGANOFF: [PJ’S BLOG]
Ingredients:
1 tablespoon olive oil or butter
1 onion, finely diced
1- 1½kg ground beef
1 tablespoon flour
1 can cream of mushroom soup
garlic salt, to taste
salt and pepper, to taste
1 cup sour cream
Directions:
Saute onions in olive oil or butter over medium heat for about five minutes. Add ground beef and cook until meat is no longer pink. Add flour and spices and stir for about a minute. Pour in condensed soup and stir. Mixture will be very thick. Bring to a simmer, and reduce heat. Simmer, stirring occasionally, for 20 minutes. Add sour cream and heat through. Serve over rice or egg noodles.
Notes:
--Do not bring the stroganoff to a boil after adding the sour cream. The flavor of the sour cream is best that way.
--If your kids do not like onions, you can grate the onions into the mixture when you add the cream of mushroom soup. Grated onion is stronger, so only grate about half an onion.
ALLERLEKKERSTE KERRIEFRIKKADELLE: [BRON ONBEKEND]
Lewer 4-6 porsies
2 uie, in skywe gesny
125 ml kookwater
25 ml olie
25 ml appelkooskonfyt
25 ml asyn
25 ml kerriepoeier (meer na gelang van smaak)
10 ml sout
75 ml Jungle Oats
500 g beesmaalvleis
1 eier, geklits
15 ml mielieblom
5 ml borrie
SO MAAK JY:
1. Kook die uie in 125 ml kookwater in ’n groot pan tot sag.
2. Voeg olie by en braai die uie liggies.
3. Voeg appelkooskonfyt, asyn en kerriepoeier by en kook vir ’n verdere 3 minute.
4. Meng 5 ml sout, Jungle Oats, eier en die helfte van die uiemengsel met die maalvleis.
5. Los mielieblom, borrie en 5 ml sout op in 250 ml water. Voeg by orige uiemengsel in die pan.
Kook tot sous begin verdik.
6. Vorm frikkadelle van die maalvleis en plaas in warm sous in die pan.
7. Kook oor lae hitte vir ± 30 minute totdat die frikkadelle gaar is.
Bedien frikkadelle op rys saam met groente of slaai.
HETTIE SE FRIKKADELLE IN KERRIEVRUGTESOUS: [bron onbekend]
1 DIK sny wit brood, geweek in
250 ml water
500 g gemaalde binneboudvleis
1 eier, geklits
2 ml neutmuskaat
2 ml fyn naeltjies
8 ml sout
peper na smaak
koekmeelblom
SOUS
2 uie gerasper
20 ml botter
15 ml koekmeel
GEMENG MET:
15 ml kerriepoeier
65 ml rooi asyn
15 ml suurlemoensap
320 ml water
50 ml appelkooskonfyt
15 ml suiker
3 ml sout
3 piesangs, fyngemaak
2 appels gerasper
125 ml sultanas rosyne(opsioneel)
SO MAAK JY:
Druk water uit brood en meng brood met vleis. Voeg eier en geurmiddels by en meng. Vorm balletjies, rol in meel, skud oortollige meel af en plaas effens uitmekaar in n diep, gesmeerde oondskottel.
SOUS: Braai uie in botter. Voeg die meel-en-kerriemengsel by en meng liggies. Meng asyn, suurlemoensap en water en voeg stadig by terwyl aanhoudend geroer word. Voeg konfyt,suiker, sout, fyn piesang en appel by. Verminder hitte, kook deur.Skep sous bo-oor frikkadelle, SIT DEKSEL of foil op. Bak op 180C vir ongeveer 40 minute.
Sit saam rys en klapper voor!
Gluten-free MINCE AND PASTA:
Serves 4-6.
2-3 cups brown rice pasta – rotini, macaroni, penne or any chunky shape
canola oil, for cooking
1 onion, peeled and chopped
1 kg lean ground beef or bison
2-3 garlic cloves, crushed
1 red pepper, seeded and chopped
1 750 ml jar tomato sauce
1-2 cups grated cheddar, or other meltable cheese
WHAT TO DO:
In a large pot of boiling water, cook pasta according to the package directions until tender but still slightly firm to bite. Drain well.
Meanwhile, heat a drizzle of oil in a large skillet set over medium-high heat. Cook the onion for 3-4 minutes, until soft. Add the beef or bison and cook until no pink remains, breaking it up with a spatula or spoon. Add the garlic and red pepper and cook a few minutes more, until the vegetables are soft.
Add the tomato sauce and heat through. Add the drained pasta and stir to combine everything well. If you like, stir in the cheese until it melts, or sprinkle it overtop and place the skillet (as long as it’s ovenproof) into the oven or under the broiler for a few minutes to melt the cheese.
Serve warm.
MEATBALL BIRYANI: [all recipe sin]If you want to know the Meatball Biryani Recipe then enjoy the Meatball Biryani Recipe]
Ingredients:
•500 gms Basmati rice
•For the Kofta curry: 1 kg lamb/ beef or chicken mince
•3 large onions chopped very fine
•2 tbsps garlic paste
•1 tbsp ginger paste
•2 tbsps garam masala (to make your own, see recipe below)
•3 tbsps tomato ketchup
•1/2 cup coriander leaves chopped fine
•Salt to taste
•4 large tomatoes cubed
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp turmeric powder
•1 bsp gaam masala
•1 tsp chilli powder (optional)
•5 tbsps vegetable/canola/sunflower cooking oil
•2 tbsps garlic paste
•1 tbsp ginger paste
•To garnish:
1 large onion sliced finely
•1 tbsp saffron strands
•3 tbsps warm milk
•3-4 tbsps fresh chopped coriander
Preparation of Meatball Biryani:
•Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside.
•Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
•Form the mixture into equal sized balls and keep on a plate.
•Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
•In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder,garam masala, turmeric – and fry for 2-3 minutes.
•Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
•Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
•Stir gently so as not to break the meatballs.
•Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required.
•Soak the saffron strands in 2-3 tbsps of warm milk.
•Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice.
•Pour the saffron infused milk all over the top of the last layer of rice.
•Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly.
•Bake in a hot oven for 30 minutes.
•Serve hot with a raita and green salad of your choice.
GROUND BEEF GRAVY AND MASHED POTATOES: [BY SHERI]
There are many family versions of this hearty and familly pleasing meal. If you have some hamburger, then the rest is in your cupboards. A quick meal sure to even please the kids! Hamburger Gravy over Mashed Potatoes is an easy weeknight option that is kind to your budget and to your time.
Serves 4-6
2 kg mince
1 onion diced
2 cloves garlic diced
4 TBS flour
1 small can mushrooms (optional)
1 cup frozen peas ( substitute green beans or corn if desired)
2 beef bullion cubes dissolved in 1 1/2 cup hot water
2 cups milk
Salt and Pepper to taste
6 cups Mashed Potatoes Prepared
WHAT TO DO:
Begin boiling your potatoes for mashed potatoes. In a large deep skillet, begin browning mince. When mince begins browning, add diced onion. Saute in mince 2-3 minutes. Add garlic. When browned, and onions are turning clear, add flour to mixture and cook while stirring for 1 minute. Add Water and bullion mixture to help loosen browned pieces on the bottom. bring to a boil. Add can of mushrooms and peas. Cook for about 1 minute stirring occasionally. Turn down heat and add milk. Meanwhile, prepare your mashed potatoes as usual. Hamburger gravy should thicken in 5-8 minutes. Add milk if too thin, or sprinkle more flour in gravy to thicken.Salt and pepper to taste. Cook to desired consistency and serve over mashed potatoes.
PHILLY CHEESE STEAK SLOPPY JOE:
Serving size: 4
Ingredients:
1 tablespoon extra virgin olive oil
1 pound ground beef
1 medium onion (chopped)
1 medium green bell pepper (seeded and chopped)
1/4 cup steak sauce
1 cup beef broth
salt and ground black pepper (to taste)
4 hamburger buns
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone cheese (shredded)
Directions:
Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.
Step 2: While the meat is cooking, split the hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom. Remove from the pan and set aside.
Step 3: melt butter in a medium skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk and cook until the mixture is thickened and bubbly. Remove from heat and stir in the cheese until it is melted and incorporated into the sauce.
Step 4: To assemble sloppy joes- pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese sauce, and place the top half of the hamburger bun onto the sandwich.
BASIC CHILI: [PJ’S BLOG]
Ingredients:
1 lb. ground beef
1 cup chopped onion
2 cloves garlic, minced
1 15 oz. can kidney beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 8 oz. can tomato sauce
1 small can of tomato paste
1 small can of diced green chiles
2 to 3 tsp chili powder
1/2 tsp dried basil, crushed
dash of cayenne pepper
Directions:
Cook beef, onions, and garlic until beef is brown and onions are tender. Drain fat. Stir together with all remaining ingredients. Bring to a boil, reduce heat, simmer (covered) for 20 minutes.
Notes:
--This is delicious served with grated cheese, sour cream and corn bread.
-- The amount of cayenne you add will determine how spicy it will be. Adding just a dash will add depth to the flavor without much heat. If you want it to be spicy add more like 1/4 teaspoon. Add to taste…tasting being the key.
-- If you like your chili with more beans in it add another can of beans (whatever kind of bean you like). I like it with more beans sometimes. Other times I’m more in a meat mood.
LITTLE B'S CHILI:
serves 6-8
3 lbs ground beef (or venison, which I substitute often)
1 large onion, diced
1 green pepper, diced
3 cloves of garlic, chopped
1/4 cup chili powder
2 tbsp cocoa powder
1 tbsp cumin
3 bay leaves
2 tbsp parsley
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne (sometimes I add 2 chopped jalapeno peppers instead of using cayenne)
1 tsp soy sauce
3 1/2 cups plain tomato sauce or marinara sauce
1/2 cup beer, any kind/brand
1/2 cup water
1 can red kidney beans, drained and rinsed (or whatever kind of beans your prefer, sometimes I use black beans)
METHOD:
In a large skillet, break up the beef and cook until cooked through. Meanwhile, heat 2 tbsp olive oil in large saucepan, and add the onion & pepper. Saute until softened, about 10 minutes, then add the garlic and saute another 2 minutes. When the meat is cooked, drain off the fat then add all of it to the onion mixture. Stir in the chili powder, cocoa, cumin, parsley, salt, pepper, cayenne, bay leaves and soy sauce. Add the the beans, tomato sauce, beer and water.
Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 3 hrs. Stir every 1/2 hr, and feel free to add more spices and/or liquid to suite your preferences. To serve, top with shredded cheddar cheese and/or sour cream.
MOUSSAKA: [BRON ONBEKEND]
Serves 8
Prep time: 30 minutes
Cooking time: 1 hr 30 minutes
4 – 5 eggplants, cut into 1cm thick slices
salt
Vegetable oil, for frying
1 kilo lamb or beef mince
2 brown onions, finely diced
3 cloves garlic, chopped
2 teaspoons cinnamon
½ teaspoon allspice
2 tablespoons tomato paste
½ cup red wine
1 cup tomato puree/passata
BéCHAMEL SAUCE:
125g butter
½ cup plain flour
3 cups milk
1 ½ cups fresh grated parmesan
WHAT TO DO:
Salt the eggplant slices on both sides and lay between 2 layers paper towel for around 15 minutes. Wipe carefully with fresh paper towel to remove salt and liquid that has been drawn out of the eggplant. Fry in batches in vegetable oil over medium-high heat until browned; drain on paper towel.
In the same pan, add a little more oil and brown mince, breaking up lumps with a wooden spoon until crumbly and browned. Add the onion and garlic and cook for a further minute. Stir in cinnamon and allspice and cook for another minute. Add tomato paste and stir to combine. Pour in tomato puree and red wine and cook until the liquid has evaporated and the meat sauce is quite a dry mixture; around 20 minutes.
Preheat oven to 180° C /160° C (fan forced).
Melt butter in a medium saucepan and stir in flour. Cook, stirring, for 2-3 minutes until thick, smooth and coming away from the sides of the pan. (This is called a roux.) Add a little of the milk and stir quickly; the mixture will form a dough immediately. Keep stirring and adding milk a little at a time. Once all the milk is added, stir (using a wire whisk if there are any lumps) and allow the sauce to thicken and the flour to fully cook. Stir in 1 cup parmesan. Taste and add salt if required.
To assemble, place a layer of eggplant slices into the base of a 24x36cm baking dish. Top with half the meat mixture. Repeat with eggplant and sauce and finish with a layer of eggplant slices. Pour over the béchamel sauce and sprinkle with remaining cheese. Bake for 30 minutes or until golden brown on top.
MY WENK:
Werk baie lekker in jou platboompan met deksel op en kooltjies op die deksel, nie meer as 8 kooltjies op 'n keer nie.
Kan ook in jou Buksie-oond gemaak word of in jou mikrogolf.
Jy kan ook ipv Béchamelsous die gekoopte aanmaak witsous gebruik, voeg net beleë gerasperde kaas by.
SAVOURY MINCE: [TASTE.COM]
1 tablespoon olive oil
1 brown onion, finely chopped
500g beef mince
2 tablespoons instant beef gravy powder
1 cup tomato puree
400g desiree potatoes, peeled, diced
300g carrots, peeled, diced
200g button mushrooms, quartered
1 cup frozen peas and corn mixture steamed rice, to serve
METHOD:
Step 1: Heat oil in a saucepan over medium-high heat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add gravy powder, tomato puree and 1 cup cold water. Stir to combine.
Step 2 Add potato and carrot. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until potato is just tender. Add mushrooms and pea mixture.
Cook for 5 minutes or until heated through.
Serve with rice.
SHEPHERD'S PIE:
Ingredients:
potatoes – big packet (about 2 kg) from Giant
Half a stick of butter (about a quarter cup)
One packet of mixed vegetables and 4-5 yellow onions (finely chopped)
500g of minced pork or beef
Lea & Perrin or HP sauce (2 tbs)
Ground oregano (pinch)
Ground ginger (pinch)
Garlic powder (pinch)
Ground Black Pepper Powder (pinch)
Ground cumin (pinch)
Ground Chilli (optional)
Salt & Pepper
Corn flour to thicken the gravy.
METHOD:
Preheat oven at 200 Degree Celcius.
Peel potatoes and boil in pot of water for 20- 30 mins. Throw away the water and remove potatoes from pot and into a bowl.
Add butter and a pinch of salt into boiled potatoes and use potato masher to mash it up – get the kids to do it. They’ll love it.
Stir fry mixed vegetables and yellow onions for a few minutes until onions are soft.
Add meat and spices into the vegetable mixture and fry for another 5 minutes.
Mix some corn flour with water and add into ingredients slowly to thicken the gravy.
Lay ingredients on a casserole.
Top mashed potatoes on ingredients. Add mozerella cheese on top of mashed potatoes (optional).
Bake 20-25 mins in oven at 200 Degree Celsius till golden brown.
MY WENK:
Kan met gemak in platboompan of potjie gemaak word.
Heerlik!
WALKING CHILI FOR 3:
INGREDIENTS:
3 single-serve bags of Frito Fritos Original Corn Chips
1 (24-ounce) can preferred chili (or use homemade!)
Toppings as desired (diced tomato, chopped onion, sliced olives, sour cream or shredded cheddar cheese)
DIRECTIONS:
Warm chili. Open bag of chips, place one serving of warm chili in bag, on top of chips, finish with desired toppings. Fold top of bag over and give the bag a little shake. Reopen top of bag and eat from the bag with a spork. This recipe is easy to increase the yield, and for heartier appetites, larger chip bags can be used, and the amount of chili can be adjusted.
FRIKADELLE WITH CHIPS AND SALAD: [FAST AND EASY]
2 servings - WHO WOULD'NT LOVE THIS!!!!
Not Frikadelle like we used to know in the Netherlands but a German variant on the meatbal/ hamburger.
INGREDIENTS:
1 onion,
250 grams minced beef,
1 egg, 1 teaspoon mustard,
1/2 beef stock cube,
paprika,
pepper,
breadcrumbs,
WHAT TO DO:
Bake 1 chopped onion in hot butter. Let it cool. Mix 250 grams minced beef with the fried onion, 1 egg, 1 teaspoon mustard, 1/2 crumbled beef stock cube, paprika, pepper and breadcrumbs. Make two burgers. Bake the frikadelle brown on both sides in hot butter. Add some water and put the lid on the pan on medium heat so the frikadelle are also done inside. Serve the frikadelle with fries and a salad. Enjoy!
CAPE MALAY BOBOTIE:
INGREDIENTS:
2 slices stale bread, crusts removed
water
30ml sunflower oil ( or just enough for frying onions)
1 onion thinly sliced
2ml ground cloves
5ml crushed garlic
5ml salt
10 ml curry powder
5ml tumeric
500g steak mince
2 eggs
30 ml hot water
20ml lemon juice
30ml sugar
4 bay or lemon leaves for garnish
TOPPING
1 egg, lighly beaten 150 ml milk
METHOD:
Soak bread in water for 10 minutes, then squeeze dry. Heat oil in a large frying pan and braize onion until golden, 5-10 minutes. Add cloves, garlic, salt , curry powder and tumeric and simmer for 5 minutes. Add to mince with eggs, hot water, lemon juice and sugar and mix to combine well. Spoon mixture into a well-greased ovenproof dish and bake 160 C for 40 minutes, or until golden brown. Remove from oven . Beat egg and milk w
ell and pour over bobotie. Add bay or lemon leaves and bake for a further 5-10 minutes at 180 C.
MY WENK:
Jy kan dit ook 'n jou platboompan maak met kooltjies bo-op die deksel.
SAUCY PORCUPINE MEATBALLS: [photographer: Ken Burris ]
These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.
Total Time: 2 3/4 hours
6 servings
1 x 28-ounce can no-salt-added tomato sauce
2 cups water
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
3/4 cup long-grain brown rice
1/4 cup finely chopped onion
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1½ pounds lean (90% or leaner) ground beef
DIRECTIONS:
1.Cover and freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
2.Preheat oven to 350°F.
3.Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.
4. Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.
5. Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.
MY WENK:
Maak in jou platboompan by die kamp.
SPEEDY MINICE AND NOODLE STIR-FRY: [taste.com - Recipe by Kim Coverdale - Photography by Rob Palmer]
INGREDIENTS:
450g fresh hokkien noodles
1 1/2 tablespoons peanut oil
500g beef mince
1 brown onion, halved, cut into thin wedges
3 garlic cloves, crushed
300g broccoli, cut into small florets
115g baby corn, thinly sliced diagonally
1 carrot, halved, thinly sliced diagonally
1 small red capsicum, cut into 1cm pieces
1/4 cup soy sauce
1/4 cup barbecue sauce
1 teaspoon sesame oil
2 green onions, thinly sliced diagonally
METHOD:
Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain.
Step 2 Meanwhile, heat a wok over high heat. Add 1 tablespoon peanut oil. Swirl to coat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Transfer mince to a bowl, draining fat. Add remaining peanut oil to wok. Swirl to coat. Add brown onion and garlic. Stir-fry for 1 minute.
Step 3 Add broccoli, corn, carrot and capsicum. Stir-fry for 3 to 4 minutes or until tender. Return mince to wok. Add soy sauce, barbecue sauce and sesame oil. Stir-fry for 1 minute. Add noodles and green onion. Stir-fry to combine. Serve.
SUPER MOIST MEATBALLS: [TYLER FLORENCE STYLE]
You must give them a try.
YOU WILL NEED:
* Extra-virgin olive oil
* 1 onion, chopped
* 2 garlic cloves, smashed
* 2 tablespoons roughly chopped fresh parsley leaves
* 1 cup milk
* 4 thick slices firm white bread, crust removed
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 1 large egg
* 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Kosher salt and freshly ground black pepper
* 4 cups heated a good quality jarred tomato sauce
* 1/2 pound mozzarella cheese, cut into chunks
* Leaves from 3 sprigs fresh basil
* 1 pound spaghetti
DIRECTIONS:
Bake the meatballs and serve with the spaghetti and sauce.
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
COWBOY CASSEROLE: [RECIPELION]
Tater tots are always a hit, so why limit when you eat them? Make them for dinner with this Cowboy Casserole! Out of all the easy casserole recipes to choose from, none are quite as unique and delicious as this one!
Cooking Time: 1 hr
Ingredients
1kg ground beef
1 medium onion, chopped
1 can (10.75-ounce) cream of mushroom soup
1 (10-ounce) package frozen peas of corn
garlic powder, to taste
pepper, to taste
1½ cups Cheddar cheese
1kg bag tater tots [frozen crumbed potato balls]
Instructions
1.Preheat oven to 325 degrees F.
2.Cook the hamburger with the onion in a skillet until the pink is gone.
3.Drain extra fat. Stir in the soup and peas/corn.
4.Sprinkle generously with garlic powder and pepper.
5.Spray a casserole dish with cooking spray and spread the hamburger mixture over the bottom of the pan.
6.Toss the cheese with the frozen tater tots and spread over the casserole.
7.Bake for approximately one hour, until cheese is bubbly.
MY WENK:
Maak soos wat jy 'n potbrood sou bak in jou platboompan, deksel op en kooltjies bo-op deksel of soos 'n potjie.
VEGEMITE COTTAGE PIE: [CINDY]
MEAT FILLING:
250gm minced beef
1 red onion – finely minced
1 big ripe tomato – peeled, deseeded and minced
2 cloves of garlic – minced
¾ tbsp Vegemite [marmite, bovril of oxo is ook reg]
1 tsp beef gravy mix
1 tbsp of Italian mixed herbs
1 tsp freshly grind black pepper
1 tbsp flour
½ cup of water 2 tbsp of olive oil
METHOD:
Heat olive oil in a wok and sauté the onion and garlic until soft. Add in minced beef and stir fry the beef till it turned pale in colour. Add the minced tomato, mixed herbs, pepper and flour, stirring continuously. Add in vegemite, beef gravy powder and ½ cup water and stir quickly to mix well. Taste and season with salt if necessary at this point but be careful, the vegemite and beef gravy powder are salty enough. The beef mixture is ready when you get a thick beefy consistency but not too dry nor too runny.
MASH PATATO TOPPING:
4 large potatoes – peeled and cut to chunks, boil with enough water till soft to mash
½ cup of mix cheese (you can use cheddar and parmesan)
1 tbsp of olive oil or a generous dollop of butter
10 tbsp of water (I reserved the potato boiling water)
Freshly grind black pepper to taste
METHOD:
Boil the potatoes till soft. Drain but leave some of the water in pot. Mash the potatoes with a fork while it is still hot in the pot, add cheese, olive oil and/or butter and pepper till a smooth paste consistency.
ASSEMBLE THE PIE:
Scoop the beef filling into casserole dish or use small individual casserole dish to half of the dish depth. Following Terri's original recipe, I arranged some thinly sliced tomatoes over the meat. Top up with the potato mash so that it is half potato half meat. Use a fork to draw patterns on the mash and for a cheesy mash toppings, add more cheese.
Bake in preheated oven of 200°C for 20 minutes. Serve with a side salad or steamed vegetables i.e. carrot or broccoli for a complete meal. Leftover can be refrigerated and reheat in microwave for a minute or two.
MY WENK:
Maak soos met potbrood om die oond effek te kry.
COLA MEATBALLS: [MR FOOD]
What?! Yes, you read it right. There's cola in these meatballs. Try 'em for an unexpected, and unexpectedly satisfying, dinnertime taste.
Makes: about 48 meatballs
Cooking Time: 50 min
What You'll Need:
1 - 1½kg ground beef
1/2 cup seasoned bread crumbs
1 egg
1 tablespoon water
1 small onion, finely chopped, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 garlic clove, minced
1 cup ketchup
1 cup cola
1 tablespoon Worcestershire sauce
1/2 medium-sized green bell pepper, finely chopped
What To Do:
1.Preheat oven to 325 degrees F.
2.In a large bowl, combine ground beef, bread crumbs, egg, water, half of the onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well. Form into 1-inch meatballs and place in a 9- x 13-inch baking dish.
3.In a medium bowl, combine remaining ingredients, including remaining onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well then pour over meatballs.
4.Bake 50 to 60 minutes, or until sauce is bubbling and meatballs are cooked through.
MY WENK:
Maak in jou platboompan, hierdie is 'n wenner.
POTJIE MEAT LOAF: [POTJIEKOS WORLD]
Potjie No: 3
Serves: 6
Cooking Time: 1 hour
INGREDIENTS:
1 thick slice bread, crust removed
125 ml port
800 g lean minced beef
1 egg, beaten
2 ml ground cinnamon
1 ml ground coriander
2 cloves garlic, chopped
30 ml finely chopped fresh parsley
15 ml butter
Barbecue spice to taste
Garlic salt to taste
Freshly ground black pepper to taste
10 ml lemon juice
125 ml meat stock
4 tomatoes, skinned and thickly sliced
WHAT TO DO:
Soak bread in port.
Mix meat, egg, cinnamon, coriander, garlic and parsley.
Add soaked bread and 5 ml melted butter and mix thoroughly.
Use remaining butter to butter base of potjie.
Place meat in pot and press firmly into the shape of a loaf.
Sprinkle with barbecue spice, garlic salt, freshly ground black pepper and lemon juice.
Pour heated stock over meat, cover with lid and simmer slowly over medium coals for 30 minutes.
Arrange tomatoes on top of meat and simmer for another 30 minutes.
Serve with rice and a green salad.
FRIKKADELS WITH RED CABBAGE: [POTJIEKOS WORLD]
Flat-bottomed Potjie No: 3
Serves: 6
Cooking Time: 1 hour
INGREDIENTS:
500 g finely minced beef
1 slice white bread, crumbled
1 small onion, finely chopped
5 ml salt
Freshly ground black pepper to taste
1 ml grated nutmeg
200 ml soda water
30 ml butter
30 ml cooking oil
1/2 red cabbage, shredded (about 500 g)
1 green apple, sliced
30 ml white wine vinegar
15 ml red currant jelly or smooth apricot jam
100 ml meat stock
WHAT TO DO:
Mix mince, breadcrumbs, onion, salt, pepper, nutmeg and soda water together.
Shape into frikkadels.
Stand in a cool place for about 30 minutes to firm up.
Heat butter and oil in pot and brown frikkadels.
Remove from pot and set aside.
Sauté cabbage in pan juices.
Add apple and sauté for a few minutes.
Add remaining ingredients and simmer for a few minutes.
Arrange frikkadels on top of cabbage.
Cover with lid and simmer slowly for 20-30 minutes or until frikkadels are cooked.
KERRIE EN PIESANG FRIKKADELLE: [BRON ONBEKEND]
BESTANDDELE:
FRIKKADELLE:
2 dik snye witbrood
125 ml karringmelk
1 kg maer maalvleis
1 ui, gerasper
1 eier
12,5 ml blatjang
2 ml kerriepoeier
2 ml neutmuskaat
2 ml naeltjies
Sout en peper
Koekmeelblom
SOUS:
25 ml margarine
4 groot uie, gekap
25 ml koekmeelblom
125 ml asyn
15 ml suurlemoensap
750 ml water
12,5 ml kerriepoeier
5 ml borrie
37,5 ml appelkooskonfyt
12,5 ml blatjang
10 ml suiker
6 ryp piesangs
GAARMAAK METODE:
Stoofplaat en oond
DIE FRIKKADELLE:
Week die brood in die karringmelk en meng dit met die res van die
frikkadelbestandele, behalwe die koekmeelblom. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel. Voorverhit die oond tot 190° C ( 375° F )
DIE SOUS:
Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag. Meng al ander
bestanddele, behalwe die piesangs, en roer by die uie. Snipper nou twee van die piesangs
en roer dit by die sous. Laat die sous ‘n paar minute prut tot die piesangs sag is. Sny die ander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel. Giet die sous bo-oor, bedek en bak 1,5 – 2 uur tot gaar.
Lewer 6 porsies.
Sit voor met rys, klapper (opsioneel) en mengelslaai.
ALTERNATIEWE GAARMAAKMETODE: [Mikrogolf]
MIKROGOLF:
Die frikkadelle:
Net soos vir die oond, maar voeg 5 ml paprika by die koekmeelblom waarin die frikkadelle gerol word. Mikrogolf die frikkadelle 10 minute onbedek by 100% krag. Hergroepeer die frikkadelle na die eerste 6 minute. Sorg dat die buitenste frikkadelle nou in die middel is, en andersom.
Die sous:
Plaas die margarien en uie in ‘n groot glasbak en mikrogolf 5 minute onbedek by 100% krag. Meng die res van die sousbe-standdele, behalwe die piesangs, en roer by die uiemengsel. Sny 2 van die piesangs in skyfies en voeg by die sous. Mikrogolf 7 minute by 100% krag. Roere na elke 2 minute.
Sny die ander 4 piesang in skyfies en versprei oor die frikkadelle. Giet die sous oor, bedek en mikrogolf 10 minute by 50% krag en daarna 5 minuteonbedek by 100% krag.
MEATBALLS WITH MINT AND PINE NUTS: [Author: Anél Potgieter . lifeisazoobiscuit.com]
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
Ingredients:
•500g Extra lean mince
•4 Garlic cloves – grated
•1 Potato large – grated
•3 Thick butternut rings – grated
•1 Carrot – grated
•2 Small onions – grated
•50g Pine nuts – lightly fried in a non stick pan till golden brown
•1 Slice of white bread – soaked in water and excess water squeezed out
•1 Egg
•Handful of finely chopped parsley
•1 t Dry mint
•1 t Salt
•½ t Freshly ground black pepper
Instructions:
1.Put your oven on grill.
2.Mix all ingredients together. Fry a small teaspoon and taste for seasoning – I normally use the microwave.
3.Make small balls and grill till done – +- 10 minutes. After first 5 minutes turn them around and cook for another few minutes.
4.Put in pasta sauce and simmer for a minute or two. Serve on spaghetti + parmesan shavings + fresh basil.
MA SE KOOLFRIKKADELLE: [kook kapperjolle – ELZANNE VAN ZYL]
Koolfrikadelle het ook bekend gestaan as “Oumeid onder die Kombers” waarvan ons Oumas en Oupas gepraat het.
JY'T NODIG:
1 groot kopkool
Water om in te kook
1 kg maer maalvleis
1 groot ui
2x blokkies weetbix
1 eier
Worcestersous
Sout en peper
aromat
2 bief ekstrak blokkies
1 Knorr “stock pot” (bief)
Baba aartappels en uie om by te voeg vir kook
SO MAAK JY:
Soek jou kool met die hand uit, nie “pre-wrapped”, vaal kole nie. ‘n Mooi groen-kleur kool met buiteblare wat jy moet afsny. Loer binne die kool of daar nie slakke is wat wegkruipertjie speel nie.... Dop kool om, sny die stronkdeel in ‘n diep groot sirkel uit maar moenie die kool oopbreek nie, die kool moet sy ronde vorm behou. Sny die stronk uit sodat die blare los kan wees wanneer jy jou frikadelle daarin toerol.
Sit die kool net so nadat die stronk uitgesny is in ‘n groot pot met water sonder sout en laat water kook met kool daarin. Sodra die begin kook, laat jy dit kook vir so 5 minute, sit dan die stoof af, draai die kool om in die water en los dit eers net so. Die warm water sal res van kool van die onderkant af weer sag maak.
Maak nou intussen die frikadelle aan. 1 Groot kool benodig omtrent so 1kilogram maalvleis. Ek gebruik effe maer maalvleis. Gooi in bak, rasper een groot ui daarin, breek 2x weetbix blokkies baie fyn daarin (in die blek van brood), 1 eier, sout en peper, Worcestersous en ‘n bietjie Aromat. Proe jou maalvleis - dit moenie te veel sout in hê nie omdat die ekstrak van die vleissous baie sout is (dit word later bygevoeg).
Rol nou die maalvleis in balle. Kleiner as tennisballe maar groter as golfballe (of soos mens maar altyd jou frikadelle rol). Jou kool is nou lekker sag genoeg om te rol. Sit kool in ‘n “strainer” en dreineer. Begin van jou buiteblare af: sit die blaar neer, vat dan een van jou frikadelle sit dit in die blaar en rol dit toe. Pak dit netjies terug in jou groot pot, pak dit een vir een in lae tot jy al jou frikadelle daarin gepak het.
Neem nou 2x bief ekstrakblokkies, breek dit fyn en strooi bo-oor jou frikadelle. Neem ook van hierdie nuwe Knorr bief “stock pot” in die jellievorm en voeg dit by. Bedek kool net-net met water. Jy kan nou heel uitjies skil en bo-op jou koolfrikadelle sit en ook heel baba aartappels.Kook stadig, loer kort kort in die pot want jy gaan nie weer water bygooi nie, dit moet effe droog kook, maar moet asb nie sout bo-oor jou aartappels en uie gooi nie, anders is dit te sout. Kook stadig tot die sous byna alles weggekook het.
Bedien saam met rys, soet pampoen of patat en ’n lekker bak groenboontjies.
Lekker!!!
ELIZABETH TAYLOR'S FAVORITE CHILI: [by Angie]
Oh my goodness over the years I have made so many different versions of one chili recipe or another. Some good, some bad, some okay, this is pretty durn good a “do over” meaning it was good enough to make again and again. I had a friend give me this recipe. This recipe is the one Elizabeth Taylor loved from the restaurant name Chasens’s in West Hollywood. She would even have this chili flown in from all over just for her. Okay can chili be that wonderful? I mean really, if I had something “flown in” this would not be it? This is a good recipe for chili and since it is the big game Super Bowl Sunday what better thing can you make than chili…right? Thanks, Theresa!
Chili
1/2 pound dried pinto beans
water
1 – 28oz can diced tomatoes in a jar
1 large green bell pepper chopped fine
2 tablespoons butter
3 cups chopped onion
2 cloves garlic minced
1/2 cup parsley chopped
1/2 cup butter
2 pounds of beef chuck chopped coarsely
1 pound pork shoulder chopped coarsely
1/3 cup Gebhardt’s chili powder
1 tablespoon salt
1 1/2 teaspoon fresh ground pepper
1 1/2 teaspoon Farmer Brothers Ground Cumin
HERE'S HOW:
Chasen’s used the best beef chuck, center cut trimmed completely of any fat. The restaurant used a special meat grinder but, for home use I chopped the meat into one quarter inch chucks.The chili powder and cumin I found on line at of all places Amazon. Many grocery stores do have this brand if not you can use what ever you have. The brands (Gebhardt’s and Farmer Brothers) I have found do make a small difference in the taste.Rinse beans and pick out any debris. Place beans in a dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain off liquid. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered for 30 minutes.In a large skillet Saute bell pepper in butter for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley then add to bean mixture. Add tomatoes to bean mixture.In same skillet melt butter and saute beef and pork until browned, once browned add to bean mixture along with the chili powder, salt, pepper and cumin.Bring mixture to a boil and reduce heat and simmer covered for 1 to 2 hours. I place everything in the chock-pot and cook for about 3 + hours. This version is not as thick as some I have seen. We love to add all the things seen above. Frito’s, avocado, cilantro, lime, cheddar cheese, sour cream, tomatoes, jalapenos, rice and green onions….maybe a little hot sauce. Enjoy
CABBAGE BURGER BAKE: [GOURMIFIED]
1 sm. head cabbage (about 2 lbs. - I LOVE cabbage so I tend to add a lot more)
6-10 slices of bacon cut into 2 " pieces (depends on your love of bacon...we add 10)
1 medium onion, chopped
1 c. uncooked rice (NOT instant. If you use brown it will need to be pre cooked 1/2 way or you'll have this baking forever just too cook the rice)
1½ - 2kg ground beef & ground pork
1 tsp. salt
1/8 tsp pepper
1 can spaghetti sauce with mushrooms (we like Hunts)
3 c. water
HERE'S HOW:
Preheat oven to 400 degrees F.Shred cabbage (there should be about 8 c.); spread half in a 9x13 greased baking dish. Place baking dish ontop of a cookie sheet to catch possible spillage. In a large sauce pan, saute bacon just until fat starts to cook out; remove and drain on paper toweling, set aside. Stir onion and rice into drippings in pan; cook, stirring constantly, until onion is soft and rice is lightly browned. Spoon over cabbage in baking dish. Shape meatloaf mixture into large patty in same pan. Brown 5 min on each side, then break up into chunks. Spoon over rice mixture. Sprinkle with salt and pepper. Top with remaining cabbage. Heat spaghetti sauce with water to boiling in same pan. Pour over cabbage, stirring lightly with fork so sauce will flow to bottom. Top with bacon slices; cover. Bake for 50 min or until rice and cabbage are tender. Uncover. Bake 10 min longer to crisp bacon.
Serves 10 generously.
MY WENK:
Maak hom in jou swartplatboompan met deksel op en kooltjies bo-op deksel. Baie lekker!
TAMATIE FRIKADELLE – rooies: [by marindakook]
Frikadelle op sy tyd maak menigtes vol. Vanaand was ek lus vir tamatie frikadelle op mash. Ek weet dit is kapokaartappels maar dit klink net nie so vullend soos mash nie.
BENODIG:
•700g maalvleis
•5 ml fyn koljander
•2,5 ml fyn neut
•1 eier
•2 snye brood
•80 ml melk
•1 ui
•6 knoffeltoontjies
•1 takkie roosmaryn
•1 blik tamaties
•1 pakkie tamatie paste
•80 ml chutney
•60 ml worcestersous
•25 ml suiker
•sout en peper na smaak
NOU:
1.week die brood in melk in n bord
2.sit die maalvleis in n bak en maak los met n vurk
3.gooi die neut, koljander, sout en peper oor die maalvleis
4.druk die melk uit die brood en krummel die brood oor die maalvleis
5.klits die eier in n beker en gooi ook by die maalvleis
6.nou moet jy jou hande gebruik en alles deeglik meng
7.maak frikadelle so groot soos jy verkies en hou eenkant
8.sny jou ui in n oondbak en gooi ook die knoffeltoontjies en roosmaryn in die oondbak
9.pak die frikadelle op die uie in die oondbak
10.meng die sous vir die frikadelle in n bakkie: blikkie tamatie, tamatie paste, worcestersous, chutney, suiker, sout enpeper
11.gooi die sous oor die frikadelle
12.bak dit binne die oond by 180 grade celsuis toe met tinfoelie vir 30 minute
13.haal die tinfoelie af en bak dit nou oop vir nog 30 minute
Geniet die vleisballetjies op romerige mash en vra vir meer as jy so voel.
MY WENK:
Maak in jou swartplatboompan by die kamp.....yummy!
BACON CHEESE BURGER MEATLOAF: [SOOOO GOOD!!!]
Meatloaf is the ultimate comfort food. Add bacon and cheese, and it’s like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?
INGREDIENTS:
2kg ground beef
1kg pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)
HERE'S HOW:
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 180°C. for 90 minutes. Let the meatloaf rest a few minutes before slicing.
I made a 3kg meatloaf, so we’d have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.
When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating … a sure sign everyone loved it!
MY WENK:
Kan met gemak in jou platboompan gemaak word, deksel op en kooltjies bo-op deksel.
CHEESE BURGER PARADISE PIE:
INGREDIENTS:
1 – 2kg lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix [gebruik ons “ready mix” pakkies skondeeg]
2 eggs
HERE’S HOW:
1 Heat oven to 200°C.
2 Spray a 9 inch pie plate with non-stick cooking spray
3 Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
4 Stir in salt, garlic powder and worcester sauce and then spread in pie plate
5 Next, sprinkle the shredded cheese on top of the beef
6 In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
7 Bake in oven for 25 minutes or until a knife comes out clean.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op deksel.
MOZZARELLA STUFFED MEATBALLS: YUMMY!
1 – 1½kg ground beef
1kg ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2kg mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)
HERE’S HOW:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or mashed potatoes.
KASTROL BOBOTIE: [BRON ONBEKEND]
Braai / soteer:
•2 gekapte uie
•20 ml kerriepoeier
•7 ml borrie , in ‘n bietjie olie.
•Voeg 500 g maalvleis by en braai.
Voeg 2 snye brood (in melk geweek) en ‘n bietjie water by.
MAAK DAN SO:
Prut tot gaar.
Geur met appelkooskonfyt en sit voor op rys.
HONGAARSE MAALVLEIS: [BRON ONBEKEND]
500g maalvleis
2 tafellepels olie
1 pakkie beestertsoppoeier
2 uie
8 sampioene
2 tamaties
56g blikkie tamatiepasta
1tl suiker
1tl paprika
1k water
halwe k suurroom of karringmelk
5 gekookte aartappels
sout en peper na smaak
SO MAAK JY:
Braai maalvleis in olie en voeg die uie en sampioene by en braai vir ‘n paar minute. Voeg die res van die bestandele asook die soppoeier by, behalwe die suurroom en die aartappels. Maak toe en stoom vir 20min. Sit in ‘n gesmeerde bak. Voeg die aartappels daaroor en dan die suurroom. Strooi kaas bo-oor.
Bak dan in oond tot gaar en kaas gesmelt het.
APPEL FRIKKADELLE:
n Heerlike resep gemaak met maalvlies en appelsous.
BESTANDELE:
FRIKKADELLE:
500 g maalvleis
2 snye dik bruinbrood, korsies verwyder en in water geweek
1 ui geskil en gekap
1 ml neutmuskaat
1 ml fyn gemmer
sout en peper na smaak
1 eier geklits
olie
SOUS:
1 ui geskil en in ringe gesny
2 knoffelhuisies fyngedruk
2 to 3 appels, geskil en in blokkies gesny
15 ml sojasous
250 ml water
10 ml fyngekapte vars salie
2 ml fyn gemmer
10 ml suiker
mielieblom
METODE:
FRIKKADELLE:
Meng al die bestanddele vir die frikkadelle liggies in ´n groot mengbak. Vorm sowat 12 frikkadelle. Verhit olie in ´n pot en braai frikkadelle tot bruin. Skep frikkadelle uit en hou eenkant.
SOUS:
Sorteer ui en knoffel in dieselfde pot tot sag. Voeg die appelblokkies by en roerbraai sowat 5 minute tot glansig. Giet sojasous en water by en verhit tot kookpunt. Voeg res van die bestanddele by behalwe mielieblom. Laat prut tot die appels byna sag is en die sous effens afgekook is.
Voeg die frikkadelle by en sit deksel op. Laat prut oor lae hitte tot die appels sag is en die frikkadelle gaar is. Verdik die sous met die mielieblom wat aangemaak is met ´n bietjie water. Laat sous verdik. Bedien met kapok aartappels.
Bron: Onbekend
STIR FRIED CABBAGE WITH GROUND BEEF OR TURKEY: [From the Kitchen of Deep South Dish]
Prep time: 10 min |Cook time: 15 min/About 4 to 6 servings
INGREDIENTS:
1 – 1½kg of ground beef (can substitute turkey)
2 tablespoons of sesame oil, divided
3 green onions, sliced
3 cloves of garlic, minced
2 cups of cabbage, sliced thin
1 cup of cooked rice (brown or white), optional
2 tablespoons of low sodium soy sauce
Pinch of kosher salt, or to taste
8 turns of the pepper grinder, or to taste
Crushed red pepper flakes, to taste
WHAT TO DO:
Brown ground beef, remove and drain; set aside. To the same skillet, add 1 tablespoon of the sesame oil and heat over medium high. Add green onion and garlic and stir fry for 2 minutes. Add the cabbage and stir fry another 2 minutes. Add the rice, soy sauce and remaining sesame oil; stir fry for another 2 minutes. Add the cooked ground beef back to the skillet and sprinkle with the red pepper flakes; toss until heated through.
VARIATION::
Substitute a package of cole slaw mix or broccoli slaw for the cabbage.
Low Carb Variation: Make it low carb by eliminating the rice.
Leftovers Utilized: Cooked Rice. Yes - you can freeze it, and I certainly do! Simply drizzle with water, cover and microwave to freshen.
CHUCKWAGON DINNER: [A LAZY MOM TEXAS RECIPE - by Stacey Posted in Camping Recipes, Dinner Recipes ]
CHUCKWAGON DINNER:
1 - 1½kg ground beef
1 jar of spaghetti sauce (any kind you like around 26 ounces)
1 box of jiffy cornbread
milk
eggs
WHAT TO DO:
In your cast iron skillet brown your ground beef. (Okay, okay, if you don’t have one, a regular skillet is fine *sigh* just make sure it’s about 2 inches deep.)
While your beef is browning, make the cornbread batter according to package directions using the milk and eggs. Or just get your daughter to make it.
Once your beef is browned, drain the grease. Or do like my mom does and just take a paper towel and sop it up. Lazy Mom TEXAS style!
Salt and pepper the beef to taste and pour in your jar of spaghetti sauce (you can always add more than one jar if you would like it saucier).
Now at this point you can add in some optional ingredients… corn or black beans come to mind. You can also put a layer of cheese on top of the beef mixture (don’t stir it in like you would with the corn or beans).
So, do the optional things or just leave the beef with spaghetti sauce as is, and pour the cornbread batter over the top.
Level out the cornbread with the back of your spoon. Then pop it in a 400 degree oven for 20-30 minutes or until knife inserted comes clean.
Then smother that bad boy in cheese if you’re that kind of person.
Serve with a tossed salad or a side of green beans and BAM! Dinner’s done.
MY WENK:
Maak 'n potjie hiervan.
COUNTRY BEEF POT: [MR FOOD]
Take your taste buds to a country kitchen with our comforting recipe for Country Beef and Noodle Pot. With only one pot to wash this stick-to-your-ribs dinner is sure to be one of your favorites!
Serves: 4
Cooking Time: 20 min
INGREDIENTS:
•1 - 1½kg lean ground beef
•1 green pepper, chopped
•1 onion, chopped
•3 cups uncooked wide egg noodles (5-ounces)
•2 1/2 cups water
•1 (26-ounce) jar spaghetti sauce
•1/2 teaspoon Italian seasoning
•1 teaspoon granulated garlic
WHAT TO DO:
1.In soup pot brown the ground beef, bell pepper and onion over medium heat for 6 to 8 minutes, stirring occasionally, until no pink remains in the beef; drain.
2.Stir in water, spaghetti sauce and seasonings. Over high heat, bring to a boil.
3.Reduce heat, stir in noodles and simmer uncovered for 8 to 10 minutes until noodles are tender. Serve immediately.
AKNI [MAALVLEIS EN RYS DIS]: [HUISGENOOT DIGITAAL - Carmen Hendricks]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
15 ml (1 e) olie
1 groot ui, gekap
500 g ekstramaer beesmaalvleis
10 ml (2 t) geroosterde masala
5 ml (1 t) garam masala
5 ml (1 t) fyn koljander
5 ml (1 t) blaar-masala
15 ml (1 e) tamatiepasta
5 ml (1 t) bruinsuiker
250 g bevrore gemengde groente (in blokkies gesny)
500 ml (2 k) Spekko Basmati-rys, gekook (1 k rou rys lewer 4 k gaar rys)
sout en peper
vars koljander vir garnering
MAAK DAN SO:
1 Verhit die olie in ’n diep kastrol, voeg die ui by en soteer tot deurskynend.
2 Voeg die maalvleis bietjie-bietjie by en roerbraai tot bruin.
3 Meng die speserye met die tamatiepasta en suiker en voeg dit by die maalvleis.
4 Roer om die maalvleis met die masalamengsel te bedek, voeg die groente by, verminder die hitte en laat prut 10 minute.
5 Skakel die plaat af, maar hou die kastrol op die stoof. Voeg die rys by en roer dit deur die maalvleis tot goed gemeng.
6 Sit warm voor en garneer met die vars koljander.
SAUCY PORCUPINE MEATBALLS: [EATING WELL -photographer: Ken Burris ] DIABETIC FRIENDLY!
These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.
INGREDIENTS:
•Total Time: 2 3/4 hours
1 x 28-ounce can no-salt-added tomato sauce
2 cups water
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
3/4 cup long-grain brown rice
1/4 cup finely chopped onion
1 teaspoon dried thyme
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1½kg lean (90% or leaner) ground beef
WHAT TO DO:
1.Cover and freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reheating.
2.6 servings
3.Preheat oven to 350°F.
4.Whisk tomato sauce, water, Worcestershire sauce and hot sauce in a Dutch oven.
5.Combine rice, onion, thyme, onion powder, garlic powder, salt and pepper in a large bowl. Add beef; gently mix to combine (do not overmix). Using 1 tablespoon each, make about 40 small meatballs. Add to the sauce, making sure all the meatballs are mostly submerged.
6.Cover and bake, gently stirring once or twice, until the rice is tender, 2 to 2 1/4 hours.
MY WENK:
Maak soos met 'n potjie.....yummy!
KASTROL-BOBOTIE: [VAN RENSBURG FOODS]
BRAAI/SORTEER:
•2 gekapte uie
•20 ml kerriepoeier
•7 ml borrie , in ‘n bietjie olie.
•Voeg 500 g maalvleis by en braai.
Voeg 2 snye brood (in melk geweek) en ‘n bietjie water by.
Prut tot gaar.
Geur met appelkooskonfyt en sit voor op rys.
VINNIGE LEKKER MAALVLEIS: [VAN RENSBURG FOODS]
•Verbruin 350 g maalvleis in olie.
•Skep uit.
BRAAI/SORTEER:
•1 gekapte ui,
•1 gekapte groenrissie
•en 1 knoffelhuisie
•Voeg vleis by
VOEG BY:
•2 teelepels koekmeelblom
•2 teelepels tamatiepuree
•2 teelepels vargekapte pietersielie
•125 ml warm vleisaftreksel
MAAK DAN SO:
Laat vir 10 minute prut.
Geur met sout en peper.
Bedien met rys of mash.
[sampioene kan ook bygevoeg word indien verlang]
CHINESE POTATO WITH MINCED MEAT:
Prep Time: 10 mins,
Cook Time: 15 mins
INGREDIENTS:
•250g minced beef or pork
•4 medium sized potatoes
•ginger
•leek
•1 tbsp oil for meat and 1 tbsp oil for potato
•1 tsp chilli bean past
•1 tbsp dark soy sauce
•½ tsp salt
•1 tsp sugar
WHAT TO DO:
•Remove potato skin. Grid the potato into thin shreds.
•Cut the ginger as thin slices. Cut the leek into 3cm length, trim and finely shred lengthways.
•Heat the wok till very hot. Add oil. Add chilli bean paste to fry till aromatic.
•Add minced meat to fry, add dark soy sauce, salt and sugar. Fry about 5 minutes till cooked through and the liquid is almost gone. Take the meat out. Set aside.
•Add oil and wait till high heat, add the leek to fry 2 minutes or till aromatic. Then add potato shreds and salt, stir fry about 4-5 minutes.
•Once potato is cooked, add cooked meat. Stir and mix well, for about 2-3 minutes.
•Put the potato and meat in a serving plate, served with hot rice straight away.
6.TIPS:
•Remember to wash away the starch from the potato; otherwise the potato won’t be crunchy.
•Some people would prefer to splash a little bit vinegar when fry the potato, which helps to keep the crunchiness of potato. If you don't mind the taste of vinegar, you may try this.
•If you like spicy food, use some green chillies or red dry chillies, taste is great too.
DAN'S WORLD FAMOUS CHILI RECIPE:
2kg lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons ground cumin
1/4 cup chili powder
WHAT TO DO:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.
(Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Serves 10.
THE BEST HOMEMADE MEATBALLS: [FAMILY FUN MAGAZINE]
This recipe came from the new Family Fun magazine...it wasn't so much the meatball recipe that caught my attention but the meatball minestrone soup that was under this one. Well if I wanted to make the soup I needed to make the meatballs first. I am not a meatball making person...honestly I sometimes just don't have the patience to sit and roll them all so they aren't made here very often. I used to buy the ones at the store that we really liked, but I'm pretty sure there are things in there that I don't want to know about. This recipe made about 80 meatballs and I used almost 3 lbs of meatloaf/meatball mix that included: beef, pork, and veal.
INGREDIENTS:
1 - 2kg ground meat (sug. turkey, beef, and pork)
1 10 oz pkg frozen, chopped spinach, thawed and drained well(omitted I had none!)
1/2 cup parmesan cheese(omitted, as I ran out!)
3 large eggs, beaten
2 tbsp italian seasoning
2 tsp garlic powder
2 tsp salt
1tsp red pepper flakes
1/2 cup breadcrumbs or panko
WHAT TO DO:
Preheat oven to 400 degrees.
In a large bowl combine all ingredients throughly but do not over mix. Pinch off a tsp at a time...or I acutally use my small cookie scoop to get the same amount and then I roll them. Place on rimmed cooked sheet. Bake for 20-25 mins until they are browned and cooked through. **Mine only took about 15 mins because they were smaller.
**Usually when I make meatballs they seem dry and unflavorful...hence another reason I don't make them very often. I picked up the meatloaf mix at Bj's(which is a bulk food store) so I decided to make it all into meatballs and freeze them. These were awesome, tasty, and moist! They were even better the next day! My brother in law and sister in law loved them as well. We used them in meatball grinders(sub,s hoagies, or sandwiches!)
HOENDERFRIKKIES: [BRON ONBEKEND]
Jy het nodig vir 15 frikkadelle:
•4 gaar, ontbeende, vellose hoenderborsies, baie fyn gekap
•1 klein ui, gerasper
•1 eier, geklits
•2 snye witbrood (korsies afgesny), geweek in melk
•2 teelepels gerasperde suurlemoenskil
•½ groen soetrissie, ontpit en baie fyngekap
•¼ teelepel droë rissievlokkies
•2 teelepels droë pietersielie
•1 teelepel sout
•¼ teelepel witpeper
•½ koppie koekmeel
•olie vir braai
MAAK DAN SO:
Meng die voëlfrikkadel. Druk die melk uit die brood en meng die brood met die res van die bestanddele, behalwe die koekmeel en olie.
Maak balletjies. Vorm frikkadelle en druk dit styf tussen jou hande sodat die bestanddele aan mekaar klou en ’n stewige frikkadel vorm.
Maak gaar. Rol in die koekmeel en bak in matigwarm olie tot gaar.
PINEAPPLE MINCE BALLS: [BRODY RECIPES]
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 8-10
INGREDIENTS:
•600g Mince
•3 spring onions
•3 cloves garlic
•3 sprig of thyme
•egg
•100g breadcrumbs
•pepper
•salt
•Pineapple (sliced)
•Olive oil to brush
WHAT TO DO:
1.Spice mince with salt, pepper and minced thyme leaves.
2.Chop spring onions and garlic and add to mince.
3.Add the breadcrumbs and egg, mix well and spice with salt and pepper.
4.Cut pineapple slices in pieces, wrap with mince and form little balls.
5.Brush pineapple mince balls with a little bit of olive oil.
6.Braai for about 10 minutes.
HANNES BRITZ SE FRIKKADELLE......Dis NIE MEATBALLS nie!!!( Bloubulle het MEATBALLS)...LOL.. [VLEISLAND RESEPTE VIR ALMAL]
Ek het nie 'n spesifieke resep nie Stefaans. Maak hulle maar soos ek voel op daai oomblik. Basis GOEIE gehalte maalvleis, fyn gekapte ui, eier, brood krummels, soms bietjie gerasperde aartappel en wortel, bruin uie soppoeier, swart peper... Meng alles liggies, maar goed deur, vorm balletjies na smaak en in oond of in yster pot...
BOGBURGER RAGOUT: [CAMPING FOOD]
This bogburger ragout is classic camping food at its best. It’s fast, it all goes in one pot and it looks, well, looks aren’t important at a time like this.
Makes:
4 servings
INGREDIENTS:
•1 lb (500 g) medium or lean ground beef (or turkey)
•1 onion, chopped
•1 28 oz (796 mL) can tomatoes, mashed up in the can
•1 19 oz (540 mL) can kidney or Romano beans, drained
•1 cup (250 mL) water
•1 cup (250 mL) raw macaroni – like elbows or shells
•1 tsp (5 mL) salt
•1 tbsp (15 mL) chili powder
•1 tsp (5 mL) ground cumin (optional)
•dash pepper or hot pepper sauce
HERE'S HOW:
•In a large skillet brown the ground beef with the chopped onion over a medium fire (ha!) until the onion is softened. Drain off the fat (not into the fire!).
•Add all the remaining ingredients, stir well to combine and cook, covered, for about 30 minutes or until the pasta is done. Sprinkle with some cheese if you’d like.
4 INGREDINET PORCUPINE MEATBALLS: [JAMIE COOKS IT UP]
Time: 15 minutes prep + 30 minutes cooking
25 meatballs (about 5 servings)
Recipe from my dear friend Cindi Schut
INGREDIENTS:
1½ -2kg ground beef
1 (6.8 ounce) box Beef Rice A Roni
1 egg
2 1/4 C water
WHAT TO DO:
1. Grap the ground beef and toss it into a medium-sized mixing bowl.
2. Pour 1 box of Beef Rice A Roni into the bowl. Be sure to only use the rice and pasta that are inside the box. Save the seasoning packet for later on.
3. Add an egg to the bowl and mix everything together with your pretty little hands. Just mix it all in now, no need to be shy. Make sure everything gets well combined.
4. Shape the mixture into 25 golf ball sized meatballs.
5. Heat up a large, deep skillet over medium high heat. Carefully place the meatballs in the pan. Allow them to get browned along the top and bottom.
6. Pour 2 1/4 cups of water into a large liquid measuring cup. Add the seasoning packet from the Rice A Roni box to the water and stir it in to combine.
7. Pour the liquid over the top of the browned meatballs. Reduce the heat to heat to medium low and allow the liquid to come to a simmer. Cover the pan and let the meatballs simmer away for 30-40 minutes or until the liquid has been absorbed and the rice and pasta in the meatballs are cooked through.
Serve and enjoy!
HOW TO MAKE HEALTHY BEEF PATTIES: [By Rumbie]
8 Servings~ 35 minutes
If you love burgers but are concerned about the health aspect of it, then this is for you. This patty is made from fat free mince (lean mince), contains oats, which are a great source of fiber, garlic, ginger and egg which all have great health benefits. I decided to grill these versus frying since we’re doing a healthy burger! But if you cannot grill, you can still fry but in a little bit of oil. In any case, you will most definitely love this! It’s juicy, packed with flavour and you can make it in 30 minutes! Let’s get to it then.
INGREDIENTS:
•500g fat free mince
•1 small onion, chopped finely
•1 cup oats
•3 cloves garlic, chopped
•1 tsp fresh ginger, chopped
•1/4 cup apricot jam
•1 egg, lightly beaten
•A drizzle of olive oil/ pure vegetable oil
•Flour for dusting hands
HERE'S HOW:
1.With your oats (1 cup), egg (1 egg, lightly beaten), apricot jam (1/4 cup), onion (1 small onion, finely chopped), garlic (3 cloves, chopped), ginger (1 tsp, chopped), salt (1 ts;p), ground black pepper (1/2 tsp) and fat free mince (500g) ready, add all the ingredients save for the oil and flour to the mince. Mix until everything is well combined.
2.Dust your hands with flour to prevent the meat from sticking to your hands and form patties. You may do this by forming a ball first as though you are preparing meatballs then flatten it to form a patty. Refrigerate your patties for a minimum of 30 minutes to allow the patty to set. After 30 minutes, take a oven proof pyrex dish and drizzle some olive oil in it. Lay your patties inside the greased pyrex dish then drizzle some more olive oil over the patties. Grill at 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5 for 35 minutes or until they have browned up. Flip them over half way through the cooking. Serve as you wish!
MIELIEMAALVLEISRING: [beproef] [KUIER KOOK EN KLETS]
BESTANDDELE:
1 ui fyngekap
olie
500 gram maalvleis
sout en peper
75 ml tamatiepuree
3 ekstra groot eiers
1 blik roomsoort suikermielies
200 ml koekmeelblom
250 ml mieliemeel
20 ml bakpoeier
2 ml sout
50 gram botter gesmelt
250 ml melk
MAAK DAN SO:
1. Bespuit 'n 23 cm ringpan goed met spray n cook.
2. Soteer die ui in 'n klein bietjie olie tot sag en deurskynend.
3. Roer die maalvleis by en braai tot gaar. Geur met sout en swartpeper en voeg die tamatiepuree by.
4. Prut ongeveer 10 minute lank. Giet die maalvleis-mengsel in die gesmeerde ringpan en hou eenkant.
5. Klits 2 van eiers en meng met die suikermielies. Giet bo-oor die maalvleismengsel in die pan.
6. Sif koekmeelblom, mieliemeel, bakpoeier en sout saam.
7. Klits die gesmelte botter, orige eier en melk saam en voeg bietjies bietjies by die meelmengsel.
8. Meng goed en skep bo-op die suikermielies. Bak 30 - 40 minute lank by 180°C.
9. Laat afkoel en keer uit op 'n bord met die maalvleismengsel na bo.
Rangskik klein tamaties of tamatiewiggies in die middel van die ring.
MY WENK:
Maak by die kamp op die potbrood bak manier.
OUMA TOM SE MAALVLEIS PASTEI: [HUISGENOOT WENRESEPTE -ANNETTE HUMAN - beproef]
Ek breek uieringe op en pak so twee in mekaar in patroon op deeg.
Lyk mooi as dit uit die oond kom.
BESTANDDELE:
1 kg maalvleis
1 kop sagte broodkrummels
25 ml asyn
2 kop kouewater
10 ml sout
peper
MAAK DAN SO:
Plaas alles in pan en breek maalvleis op en kook vir 5 minute.
Skep in oondvaste bak.
KLITS:
1 eier
125 ml olie
125 ml melk
1 kop meel
2 tl bakpoeier
2 ml sout
MAAK DAN SO:
Skep op maalvleis.
Bak vir 30 minute by 180 grade C.
MY WENK:
Maak hom in jou swartplatboompan soos wat jy met 'n potbrood sou doen.
MINCE IN A PAN: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 25 minutes
A pack of beef mince, turned into a fun pan-pie for any day of the week.
INGREDIENTS: [Serves: 4-5]
•+- 600 g lean beef or ostrich mince
•1 slice white or brown bread
•1 medium onion
•8 ml dried parsley or Italian herbs
•salt and pepper
•½ a 350 g can SPAR tomato, thyme and basil pasta sauce
•100 g SPAR grated cheddar cheese (250 ml)
HERE'S HOW:
1. In a food processor, place the bread, onion, herbs, salt and pepper into the bowl and process until evenly chopped. Add the mince and mix again to combine well.
2.Press this mixture into the greased base of a 23cm diameter frying pan.
3.Cook on the medium heat setting for 10 minutes. Carefully pour off any surrounding juices using the pan lid to hold back the mince.
4.Spread the tomato sauce over evenly, then any selected additional topping ingredients. Sprinkle over the grated cheese and cover with a well-fitting pan lid.
5.Reduce to a low setting to cook for a further 15 minutes.
6.Slice wedges to serve.
HINTS AND TIPS:
Add to the topping with SPAR diced bacon, sweet pepper slices, SPAR canned mushroom pieces, or use ideas from your favourite pizza toppings.
MAALVLEISPASTEI MET KARRINGMELK BOLAAG: [RADIO PRETORIA - kuierkombuis]
BENODIG:
1 ui, fyn gekap
2 e olie
250g maalvleis
1 blik bone in tamatiesous
25 ml blatjang
1 kop wortelrepies
1 kop aartappelblokkies
1 ½ t sout
Knippie swartpeper
1 kop water
10 ml gedroogde pietersiellie
5 ml gemengde kruie
20 ml wit uiesoppoeier aangemaak met ½ kop water
10 ml suurlemoensap
Karringmelk bolaag:
1 kop karringmelk
2 ekstragroot eiers geskei
2 ml sout
5 ml fyn gerasperde suurlemoenskil
Knippie peper
MAAK DAN SO:
1. Voorverhit die oond tot 180°C.
2.Verhit die olie en soteer die ui tot sag. Voeg die maalvleis by en braai liggies tot bruin.
3.Voeg die wortelrepies, aartappelblokkies en 1 kop water by en prut vir 15 minute waarna u die blik bone in tamatiesous byvoeg en die gereg vir ‘n verdere 5 minute laat prut tot deurwarm.
4.Voeg die geurmiddels asook die aangemaakte soppoeier en suurlemoensap by en roer liggies deur.
5.Skep nou die vleismengsel in ‘n oondvaste bak.
BOLAAG:
1.Meng die bestanddele vir die kors, karringmelk, eiergele, sout, gerasperde suurlemoenskil en peper. Klits nou die eierwit styf en vou dit in die karringmelkmengsel.
2.Skep die mengsel eweredig oor die maalvleisgereg en bak dit in die voorverhitte oond vir so 35 tot 40 minute of totdat die kors ligbruin gebak is.
Bedien die geurige gereg saam met ertjies en ‘n bloedrooi tamatieslaai.
WENKE:
1.Die bone in tamatiesous kan u vervang met ‘n blik rooi bone of enige van u keuse.
2.Indien u huismense dalk nie so lief is vir bone nie, kan u dit fynmaak en dan inroer in die maalvleismengsel.
MY WENK:
Maak in platboompan soos met potbrood bak.
SIMPLE AND TASTY FAT FREE BEEF MINCE: [By Rumbie]
As with the rest of the recipes on this blog, this mince is absolutely simple and totally delicious You can serve it with anything really from with bread at breakfast or with mashed potato, spaghetti or any pasta for that matter and rice even. I used this in the baked butternut cups recipe, it was yum and everybody loved it.
3-4 Servings~ 20- 25 minutes
INGREDIENTS:
•500g fat free mince
•1 small onion, chopped
•3 cloves garlic, minced
•3/4 tsp salt
•1 1/2 tsp dried/ fresh basil
•1 can tinned tomatoes
•1 small fresh tomato, chopped
•2 tbsp sugar
•1 tsp soy sauce
•oil for frying
WHAT TO DO:
1.Have your ingredients ready. Heat oil in pan/ pot. Season mince (500 g) with salt (3/4 tsp) and basil (1 1/2 tsp) and add it together with the garlic (3 cloves, minced) to the pan. Fry until the mince begins to brown. Add onions (1 small, chopped) and fry for about 2 minutes. Add fresh tomatoes (1 small, chopped) and green pepper (1/4 large, chopped).
2.Stir and cook for about 3 minutes. De-glaze the pan as you go if need be with a little water or red wine. Add the tinned tomatoes (1 can) and stir. Cover pan/ pot and let this simmer for 5 minutes. After 5 minutes, add sugar (2 tbsp) and soy sauce (1 tsp), stir again and do the final gentle simmer for another 5 minutes with the pan/pot covered. Taste for seasoning and adjust accordingly. And you’re done, enjoy!
CHRISTO SE NEXT LEVEL BOTOBIE IN 'N PAMPOEN: [WAT KOOK JY]
Hierdie is nogal ‘n luukse outjie, veral vir dié van julle wat bobotie smaak. Check, dit word in ‘n pampoen gedoen, sommer op jou Weber.
BOBOTIE:
1 kg Maalvleis (as jy lewer gebruik meng 4 eetlepels asyn by die lewer. Dit hoef ook nie vooraf gebraai te word nie, jy kan die rou mengesl in die pot sit)
1 Gerasperde ui
2 (+-) huisies knoffel
2 Snye brood
250-375 ml Melk
3 Eiers
2.5 ml Gemmer (vars)
60 ml Amandels
2 Eetlepels kerrie
2 Teelepels suiker
Sout en Peper
125 ml Blatjang
125 ml Rosyne
Suurlemoensap
2 Lourierblare
MAAK SO:
• Smeer ‘n oondskottel of kry die pampoen reg.
• Gebruik n koppie melk met 1 geklitsde eier en laat die brood daarin lê.
• Braai die uie, knoffel en gemmer en hou dit eenkant.
• Braai die vleis en hou eenkant (die lewer hoef nie gebraai te word nie).
• Meng die vleis, een eier, sout, lourierblare, blatjang, suurlemoensap, amandels en rosyne en die brood melk en eier saam. Plaas in sit gesmeerde oondbak (of pampoenpot).
• Meng die eier en die ander melk en giet oor die vleis.
• Bak teen 180 grade vir 30-40 min tot goudbruin (bak die rou lewer bietjie langer, tot dit verm is) as jy dit in die pampoen doen, tot die pampoen sag is as jy die met jou duim druk.
• Bedien met Geelrys, klapper, blatjang en piesang
GEELRYS:
1 Koppie Rys
2,5 koppies water
½ Teelepel Sout
1 eetlepel botter
1 eetlepel suiker
n hand vol rosyne
2 stokkies kaneel
• Meng alles en kook totdat dit reg is
PAMPOENPOT:
• Vat n kleinerige Pampoen – daai wat so effens blouerig is en en meer regop as die plat wit boerpampoen
• Sny n deksel in en krap die pitte uit.
• Krap dan van die “vlees” van die pampoen uit, sodat hy nêrens dikker as so ongeveer 2-3cm is nie. Sny sommer die dekseltjie ook dunner.
• Vat die uitgesnyde vlees en maak pampoenkoekies daarvan, of sop of iets anders wat kan dien as ‘n voorgereg.
• Sit dan die bobotiemengsel hierin, giet die eier en melk mensel bo-op, sit die pampoen-dekseltjie op en bak – of in n weber (lekkerste!) of in die oond teen so 180grade.
MY WENK:
Die pampoenpot gaan ook lekker werk in 'n swartpotjie oor die kole. [driepootpot]
Jy kan ook toedraai nadat dit gevul is in swaargewigfoelie en op die rooster gaarmaak.
STUFFED MEATLOAF ROLL:
INGREDIENTS:
2kg lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls
WHAT TO DO:
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it with pizza dough too and that one had a thicker crust and I also experimented with saran wrap instead of wax paper and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !!
MAC AND CHEESE BALLS WITH THIS MEATLOAF BACON TWIST: [ References: instructables and thatsnerdalicious]
For those times when it is difficult to decide between having macaroni and cheese, bacon or meatloaf for dinner, try these intense mac and cheese balls that come built into a meatloaf wrapped in bacon.
Instead of eating each dish separately, they get all rolled into one in this savory concoction that doesn't look very difficult to prepare. Using a muffin tin for shaping, the layers of tender meat, cheesy pasta and sauce get wrapped in delicious strips of bacon and baked all together in the oven. These would be delicious as finger food for any sporting event for the guys with big appetites, or make them as three-course dinner balls.
Never choose between favorite dishes with these all-encompassing mac and cheese balls.
SHEPPARDS PIE IN A POTJIE: [BRAAI.COM]
WHAT YOU NEED (serves 6)
FOR THE MEAT FILLING:
•1 tot butter
•1 onion (finely chopped)
•2 medium carrots (chopped or grated)
•celery equal in volume to the carrots (chopped)
•1 tot cake flour
•1 1/2 cups warm beef or mutton stock
•500 g braaied lamb meat (de-boned, trimmed of excess fat, and chopped; about 3 cups of chopped lamb meat)
•1 tsp Worcestershire sauce
•1 tsp salt
•1/2 tsp black pepper
•1 tot chopped parsley
FOR THE MASHED POTATO TOPPING:
•4 large potatoes
•enough water for boiling the potatoes in
•1 tot butter
•1/2 cup milk
•salt and pepper
WHAT TO DO:
1.In a flat-bottomed cast-iron potjie on the fire, fry the onion, carrots and celery in the butter for about 5 minutes until soft.
2.Add the cake flour and stir in before adding the warm meat stock and stirring that in.
3.Now add the meat, Worcestershire sauce, salt, pepper and parsley. Put the lid partially on the potjie (leaving a gap) and simmer gently until the sauce thickens. This can take about 45 minutes but the time will vary widely depending on a number of factors, among them how hot your fire is. During this time, do steps 4 and 5.
4.Peel the potatoes and boil them in salted water in a separate pot for about 30 minutes until they are tender. A teaspoon of salt is enough to make the water ‘salted’. I really don’t like peeling potatoes, and thus I usually don’t. If you don’t want to peel them either, then don’t, but at least feel guilty about it.
5.When the potatoes are cooked, drain the water and use a potato masher to do the job it’s made for. Add butter and milk to the mashed potatoes, then season with salt and black pepper and mix well. The texture should be smooth and fluffy.
6.Back to the potjie of meat on the fire: When the sauce has thickened, take off the lid and top the meat mixture with the mashed potatoes from step 5, spreading the mash into a fairly even layer to cover the surface. It’s entirely acceptable if the top surface of the mash is a bit rough and not completely smooth. In fact, it’s considered stylish.
7.Put the lid on the potjie and put lots of hot coals onto the lid. At this stage you don’t want any heat under the pot anymore. Now bake the shepherd’s pie in the potjie like that for the next 20–30 minutes until the top layer becomes slightly golden brown from the hot coals on the lid. You will obviously have to take off the lid to see whether this has happened. Don’t let any ash fall into the potjie, as it won’t add the kind of flavour you’re looking for here. At this point the meal is ready to be enjoyed immediately.
AND …
If you don’t have any leftover braaied meat but still want to enjoy this pie, you can successfully substitute the braaied meat with 500 g fresh beef mince bought at a butcher or supermarket. Add your mince after step 1, then fry it for 5–8 minutes until it is nicely brown. Then continue with step 2 where you add the flour and stock, and follow the rest of the recipe (just ignore the part where you would ‘add the meat’ in step 3). It is not advisable to add uncooked mince to the potjie after the stock has been added, as the mince will then boil instead of fry, and the meal won’t taste very nice.
SOET KERRIE: [Deur Huisgenoot Digitaal]
Uit Elna de Klerk van Bellville se nimmereindigende resepteskat diep ons hierdie een op – ’n regte boerekerrie waarmee jy baie monde kan kos gee.
Genoeg vir 20-25 mense
Bereiding: 15 min
Gaarmaaktyd: 1 uur
BENODIG:
6 uie, gekap
4 knoffelhuisies, gekneus
1 groen brandrissie, ontpit en gekap
60 ml (4 e) olie
4 kg maer maalvleis
6 groen piesangs, in stukke gesny
6 groen appels, geskil en grof gerasper
125 ml (½ k) matige geroosterde masala of kerriepoeier
30 g (1 bakkie) vars koljanderblare, gekap (opsioneel)
160 ml ( ²/³ k appelkooskonfyt of bruinsuiker
80 ml (¹⁄³ k) sultanablatjang
60 ml (¼ k) suurlemoensap
2 blikkies (65 g elk) tamatiepasta
60 ml (¼ k) borrie
6 groot wortels, in dobbelsteentjies gesny
6-8 groot aartappels, in blokkies gesny
sout en swartpeper na smaak
MAAK SO:
1.Braai die uie, knoffel en brandrissie in die helfte van die olie in ’n groot plat pot of diep kastrol tot sag. Voeg die maalvleis by
2.en roerbraai tot los, maar nie bruin nie.
3.Verhit die res van die olie in ’n ander pan en roerbraai die piesang, appel en kerriepoeier sowat 5 minute. Voeg dit by die vleis en sprinkel die koljanderblare oor.
4.Meng die res van die bestanddele behalwe die groente. Giet oor die maalvleis en meng deur.
5.Sprinkel die groente oor. Geur met sout en peper.
6.Bedek en laat prut sowat ’n uur tot geurig en gaar. Voeg ’n bietjie kookwater by as dit te droog is.
7.Sit die kerrie voor met sambals en krummelrige rys of polenta.
PALEO BREAKFAST SAUSAGE RECIPE: [paleoholic]
INGREDIENTS:
•2kg lean ground turkey/pork/chicken/beef or mutton
•½ teaspoon garlic powder
•½ teaspoon freshly ground black pepper
•1 teaspoon dried sage
•1 teaspoon coconut oil
•⅛ teaspoon cayenne pepper (more or less to taste)
•Salt to taste
INSTRUCTIONS:
1.Mix all ingredients in a large bowl
2.Make 8-10 patties
3.Add coconut oil to skillet with medium heat
4.Cook until brown on both sides
5.Enjoy!
MY WENK:
Bedien met gebakte eier/poached en pap met lekker tamatiesous.
MAALVLEIS MET SPINASIE-FETA: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 10 minute
BENODIG:
15 ml (1 e) olyfolie
2 uie, gekap
500 g maalvleis
sout en peper
400 g baba-spinasie
250 g feta
250 ml (1 k) room
MAAK SO:
Verhit die olie en soteer die uie tot goudbruin.
Voeg die maalvleis, sout en peper by. Roerbraai tot die maalvleis gaar en bruin is.
Verminder die hitte en voeg die spinasie, feta en room by. Laat prut 2 tot 3 minute.
Sit voor saam met pap.
SPICY KOO MINCE AND NACHOS: [KOO RECIPES]
Serves 4 – 6
INGREDIENTS:
•500 g lean beef mince
•15 ml sunflower oil
•1 medium onion, sliced
•3 ml garlic
•5 ml paprika
•5 ml chilli powder (optional)
•1 celery stick, finely sliced
•1 tin canned tomatoes
•1 sachet KOO beef concentrated wet stock
•500 ml warm water
•30 ml sugar
•1 tin KOO baked beans in hot chakalaka sauce
•1 tin KOO red kidney beans, drained and washed
•Salt and freshly ground black pepper to taste
NACHOS::
•4 x tortilla wraps, cut into quarters and then in quarters again, to form triangles
•400 ml oil
•5 ml salt
•5 ml paprika
•3 ml ground cumin
WHAT TO DO:
1.In a large heavy-based frying pan, heat 10 ml of oil and fry the onion and garlic until golden. Add in the paprika and celery. If you are using the chilli powder, add it in now. Once the vegetables are tender, remove them from the pan and set aside.
2.Add 5 ml oil and brown the mince. Break the meat apart with a fork.
3.Once the meat is brown, add in the onion mixture, canned tomatoes and diluted KOO beef wet stock.
4.Allow to simmer on a low heat and add in the sugar.
5.Once the sauce has reduced and the mince is tender, add in the KOO Baked beans in hot chakalaka sauce and the KOO red kidney beans. Allow to heat through.
6.Season with salt and pepper and serve with nachos.
NACHOS:
1.Preheat your deep-fryer to 180°C and fry the nacho triangles until golden.
2.Combine the salt, paprika and ground cumin in a small bowl. Set aside.
3.Dab nachos with paper towel to remove excess oil and season immediately with the salt mixture.
VARIATIONS, HINTS AND TIPS:
•Top the mince with mashed avocado pear and a dollop of sour cream.
•Brown the mince in batches to ensure the meat doesn’t stew and turn grey.
•Add 1 tin KOO butter beans in a curry sauce, to your mince dish for added flavour.
•Serve the mince as part of a casual dinner with rice, garnished with flat leaf parsley.
THE BEST HOMEMADE MEATBALLS: [Family Fun magazine]
This recipe made about 80 meatballs and I used almost 3 lbs of meatloaf/meatball mix that included: beef, pork, and veal.
YOU NEED:
3 lbs ground meat(sug. turkey, beef, and pork)
1 10 oz pkg frozen, chopped spinach, thawed and drained well(omitted I had none!)
1/2 cup parmesan cheese(omitted, as I ran out!)
3 large eggs, beaten
2 tbsp italian seasoning
2 tsp garlic powder
2 tsp salt
1tsp red pepper flakes
1/2 cup breadcrumbs or panko
Preheat oven to 400 degrees.
WHAT TO DO:
In a large bowl combine all ingredients throughly but do not over mix. Pinch off a tsp at a time...or I acutally use my small cookie scoop to get the same amount and then I roll them. Place on rimmed cooked sheet. Bake for 20-25 mins until they are browned and cooked through. **Mine only took about 15 mins because they were smaller.
NOTE:
**Usually when I make meatballs they seem dry and unflavorful...hence another reason I don't make them very often. I picked up the meatloaf mix at Bj's(which is a bulk food store) so I decided to make it all into meatballs and freeze them. These were awesome, tasty, and moist! They were even better the next day! My brother in law and sister in law loved them as well. We used them in meatball grinders(sub,s hoagies, or sandwiches!)
HOENDERFRIKADELLE MET PASTA: [Deur Huisgenoot Digitaal]
Jou gesin sal dol wees oor dié soet en speseryagtige hoender-frikkadelle wat met pasta voorgesit word en boonop vinnig is om te berei.
Genoeg vir 6 mense
Bereiding: 10 min.
Gaarmaak: 15 min.
BENODIG:
500 g hoendermaalvleis
60 ml (¼ k) broodkrummels
60 ml (¼ k) rosyne
2 knoffelhuisies, fyngedruk
skil van 1 suurlemoen
2 ml (½ t) brandrissievlokkies
’n hand vol vars pietersielie, gekap
sout en peper
15 ml (1 e) olie
250 ml (1 k) hoenderaftreksel
350 g spaghetti
MAAK SO:
1.Meng die hoendermaalvleis met die broodkrummels, rosyne, knoffel, suurlemoenskil, brandrissievlokkies, pietersielie, sout en peper. Vorm in 20 frikkadelle.
2.Verhit die olie in ’n braaipan en braai die frikkadelle 4 minute terwyl jy hulle omdraai tot goudkleurig alkante. Voeg die aftreksel by en laat prut 5 minute. Sit eenkant.
3.Kook die pasta volgens die aanwysings op die verpakking. Dreineer, voeg in die pan, roer en sit voor.
KAASFRIKKADELLE MET GROENPEPERSOUS: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 20 minute
Verkoeltyd: 30 minute
Gaarmaaktyd: 30-45 minute
FRIKKADELLE:
2 snye witbrood, korsies verwyder en in melk geweek
250 g varkmaalvleis
500 g maer beesmaalvleis
sout en peper na smaak
250 ml (1 k) pecorino- of parmesaankaas, gerasper
125 ml (½ k) ricotta- of roomkaas
125 ml (½ k) gekapte pietersielie
1 eier, geklits
30 ml (2 e) botter of margarien
SOUS:
30 ml (2 e) olyfolie
2 middelslag-salotte, fyn gekap
15 ml (1 e) Dijon-mosterd
60 ml (¼ k) brandewyn
15 ml (1 e) wynasyn
125 ml (½ k) rooiwyn
250 ml (1 k) hoenderaftreksel
125 ml (½ k) room
30 ml (2 e) groenpeperkorrels
rys vir voorsit
MAAK SO:
1.FRIKKADELLE ;
Druk die brood goed droog en meng met die res van die frikkadelbestanddele behalwe die botter of margarien.
2.Rol in gholfbalgrootte-balletjies. Plaas 30 minute in die yskas.
3.SOUS:
Verhit intussen die olie en braai die salotte tot sag.
4.Voeg die mosterd, brandewyn en asyn by en verhit tot die helfte afgekook het.
5.Voeg die wyn by en laat sowat 15 minute tot die helfte afkook. Voeg die aftreksel en room by en laat afkook. Voeg die peperkorrels by.
6.Braai die frikkadelle in die botter of margarien tot bruin buiteom. Plaas in die sous en verhit tot warm. Sit voor saam met rys.
EEN DIS MAALVLEIS: [FRIKKIE Befrikte Vinnige Aandetes]
BENODIG:
•500g gemaalde beesvleis
•250ml koue water
•sout en peper na smaak
•150ml blatjang of meer na smaak
•250ml rou rys
•1 blikkie minstronesop of groente sop
•1 blikkie geroomde sampioene
•500ml kookwater
MAAK SO:
1.Verhit die oond tot 180'C.
2.Smeer 'n oondvaste bak.
3.Kap 'n ui en braai in 'n pan met 'n bietjie olyfolie.
4.Meng die maalveis, koue water, sout en peper by die ui en kook dit vinnig sonder 'n deksel totdat al die vleoistof afgekook het.
5.Skep die maalvleis in die bak.Smeer die bladjang bo-oor., strooi die rys oor. Gooi die sop oor en dan die sampioene. Laaste, gooi die kookwater bo-oor . BOOM! Kla!!
6.Bedek met die deksel of met aluminiumfoelie en bak in die verhitte oond vir 1 1/2 uur.
7.Bedien warm met groente van jou keuse.
8.Geniet met 'n koue bier of net 'n klein glassie wyn!!
MINCE IN A PAN: [SPAR RECIPES]
Prep Time: 10 minutes
Cook Time: 25 minutes
A pack of beef mince, turned into a fun pan-pie for any day of the week.
INGREDIENTS: [Serves: 4-5]
•+- 600 g lean beef or ostrich mince
•1 slice white or brown bread
•1 medium onion
•8 ml dried parsley or Italian herbs
•salt and pepper
•½ a 350 g can SPAR tomato, thyme and basil pasta sauce
•100 g SPAR grated cheddar cheese (250 ml)
WHAT TO DO:
1 In a food processor, place the bread, onion, herbs, salt and pepper into the bowl and process until evenly chopped. Add the mince and mix again to combine well.
2. Press this mixture into the greased base of a 23cm diameter frying pan.
3. Cook on the medium heat setting for 10 minutes. Carefully pour off any surrounding juices using the pan lid to hold back the mince.
4. Spread the tomato sauce over evenly, then any selected additional topping ingredients. Sprinkle over the grated cheese and cover with a well-fitting pan lid.
5. Reduce to a low setting to cook for a further 15 minutes.
6. Slice wedges to serve.
HINTS AND TIPS:
Add to the topping with SPAR diced bacon, sweet pepper slices, SPAR canned mushroom pieces, or use ideas from your favourite pizza toppings.
CLASSIC MEAT LOAF: [RECIPELION]
Oats provide a healthy source of stability in this quick and easy meatloaf recipe. This recipe work for either ground beef or turkey.
Serves: 6
Cooking Time: 55 min
INGREDIENTS:
•1½kg lean ground beef or turkey
•3/4 cup oats (quick or old fashioned, uncooked)
•3/4 cup finely chopped onion
•1/2 cup catsup
•1 egg, lightly beaten
•1 tablespoon Worcestershire sauce or soy sauce
•2 cloves garlic, minced
•1/2 teaspoon salt
•1/4 teaspoon black pepper
WHAT TO DO:
1.Heat oven to 350F. Combine all ingredients in large bowl; mix lightly but thoroughly.
2.Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan.
3.Bake 50 to 55 minutes or until meatloaf is to medium doneness (160F for beef, 170F for turkey), until not pink in center and juices show no pink color.
4.Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
BASIESE GEGEURDE MAALVLEIS: [BRON ONBEKEND]
Berei hierdie resep met 3 kg vleis op ‘n slag. Verdeel dan die gaar vleis in porsies soos benodig en bevries vir latere gebruik.
BESTANDDELE:
15 ml sonneblomolie
1 groot ui (gekap)
3 wortels (gerasper of fyn gekap) (opsioneel)
2 stingels seldery (fyngekap) (opsioneel)
1 huisie knoffel (fyngemaak)
1 kg gemaalde beesvleis (maer maar nie té maer)
1 blikkie gekapte tamatie en 1 blikkie water (vir stoompot: laat water weg)
15 ml tamatiepasta
15 ml worcestersous
15 ml bruin suiker
10 ml beesvleis aftreksel poeier opgelos in 125 ml warm water
10 ml braaivleis speserye
10 ml gemengde kruie
Sout en varsgemaalde swart peper
15 ml Bisto en 15 ml meel gemeng met 50 ml water ( of meer van hierdie mengsel indien nodig)
MAAK SO:
1.Verhit die olie in ‘n groot kastrol. Soteer die uie oor medium hitte tot sag. Gooi die wortels, seldery en knoffel by en roerbraai vir 2-3 minute.
2.Gooi die vleis by en roerbraai tot die vog verdamp en dit effe verbruin.
3.Gooi die res van die bestanddele (behalwe Bisto) by en laat prut vir 40-50 minute ( of stoom in stoompot vir 20 minute). Meng die Bisto en die water en verdik die sous. Gebruik dadelik of laat afkoel, bewaar in yskas (tot 2 dae) of verpak in porsies en vries. Herverhit en gebruik soos benodig.
GEBRUIKE:
1.Bedien saam met pasta (bv spaghetti of tagliatelle) en mengelslaai
2.Berei lasagne (lae pasta, kaassous en vleissous) en bedien met mengselslaai
3.Berei groot vleispasteie (met skilferkors) en bedien met gemengde groente
4.Berei individuele pasteitjies (sommer met skondeeg) en bedien met mengselslaai.
5.Bedien in ‘wrap’ met slaai, gekapte tamatie, komkommer, uie en gerasperde kaas.
6.Bedien saam met ‘nachos’.
7.Bedien in heelgebakte aartappel met gerasperde kaas en mengselslaai
8.Bedien op ‘mash’ met kooslaai, gestolde wortelslaai en beet.
9.Geur met kerrie, voeg gemengde groente by en bedien oor rys.
10.Gebruik koud as toebroodjievulsel, vulsel vir jaffles en geroosterde toebroodjies, of warm as vulsel vir vetkoek of pannekoek of sommer op roosterbrood vir ontbyt of ligte ete.
PLATFRIKKADEL:
Die geen-fieterjasies-manier:
Moet niks byvoeg nie. Haal die maalvleis uit die pakkie, rol dit in ʼn bolletjies, druk dit plat, plaas dit in ʼn warm pan met olie en braai dit totdat beide kante goudbruin en die frikkadel deurgaar is. Gooi sout en peper na smaak by en dien dit op.
Die fieterjasies-manier:
BESTANDDELE:
250 gram maalvleis
1 ui
blatjang en tamatiesous na smaak - probeer 1 eetlepel van elk
1 sny bruinbrood en 1 eier vir elke 250 gram maalvleis wat gebruik word - eier en die brood word gebruik om die mengsel te bind
sout en peper na smaak
MAAK SO:
Kap die ui fyn in ʼn voedselverwerker. Week die bruinbrood in water en sodra dit deurweek is pars jy weer al die water met jou hande uit. Voeg dit dan saam met al die ander bestanddele in ʼn mengbak en meng goed. Gelyke hoeveelhede blatjang en tamatiesous is altyd n goeie idee. Rol dit soos frikkadelle in bolletjies en druk dit plat. Braai in olie op n warm plaat (4 op die hitteskaal) totdat beide kante goudbruin en die frikkadel deurgaar is.
SCATTERED CABBAGE CASSEROLE:
This recipe came from a friend who was a master chef. He designed it to be easy, fast to put together and taste like cabbage rolls.
Here is his version..
YOU NEED:
1 large cabbage cored and shredded
1 - 2kg ground meat
1 med. onion chopped or diced
3/4 C. instant rice
2 eggs
1 small can tomato sauce
2 tsp garlic powder
salt and pepper.
WHAT TO DO:
Line a 13X9 dish or pan with a layer of the cabbage..
(about 1/2 of the shredded cabbage.)
MIX:
the ground meat,onion,garlic,tomato sauce, eggs and rice together. Shape it in a oval (meatloaf) shape and place it on top of the cabbage in the dish.
PLACE:
the rest of the cabbage on top of the meat mixture covering
it completely.
COMBINE:
1 can tomato soup
1 can of cream of mushroom soup
1 1/2 cans of water
stir it well..
POUR:
the soup mixture over the meat and cabbage in the dish.
COVER:
with tin foil tightly and
BAKE at 180°C for about an 1 to 1½ hours.
You can use more tomato sauce on top if you decide it needs more tomato flavor, when serving it.
HERDERSPASTEI MET 'N TWIST: [BOEREKOS KOOKENGENIET]
MAALVLEIS:
Bietjie olie
700g maalvleis
1 Ui Gekap
5 Knoffelhuisie, gekneus
2 Selderystingels, fyn gekap
1 Groot wortel – in dun skyfies gesny
1 Tl tiemie
1 Tl Gemaalde koljander
1 Eetl Tamatiepuree
6 Groot aartappels
Sout en Peper na smaak
1 Blik Gekapte tamaties
Bietjie botter
Bietjie melk
Cheddar kaas – so koppie vol – gerasper
6 Groot aartappels, amper sag gekook – middel mooi uitgehol. Sit eenkant in bakkie, voeg blertsie botter in . Sprinkel sout en peper, bietjie melk, druk fyn.
Maalvleis : Verhit olie in kastrol en soteer ui, knoffel,seldery en wortel tot ui net sag is. Voeg maalvleis by en braai tot mooi bruin gebraai. Voeg oorblywende bestanddele by, kook oor lae hitte, sonder deksel, tot vloeistof amper verdamp het.
Skep nou genoeg gebraaide maalvleis in uitgehode aartappels, so 3/4 vol. Vul op met fyngedrukte aartappels. Sprinkel met kaas, maal vars peper bo-op. Bak in voorverhitte oond 180 C vir 20 min of tot goudbruin.