VARK- EN SKAAPRIBBETJIE-MARINADE:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 16, 2011 at 12:56pm.
1 kg vark- of skaapribbetjie, in porsies gesny
250 ml rooibostee ( 1 k )
125 ml tamatiesous ( 1/ 2 k )
125 ml kookolie ( 1/ 2 k )
150 ml blatjang ( 12 E )
50 ml asyn ( 4 E )
5 ml aangemaakte mosterd ( 1 t )
50 ml Worcestersous ( 4 E )
1 ui, fyn gekap
2 knoffelhuisies, gekap
Meng al die bestanddele in `n kastrol en laat `n paar minute prut.
Laat afkoel en marineer vleis 3 tot 4 uur lank of langer daarin.
Haal vleis uit en druk droog met papierhanddoek.
Rooster 20 tot 25 minute oor matige kole en bedruip gereeld met marinade. Geur met sout en peper.
BRAAIVLEIS MARINADE:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 15, 2011 at 12:26pm
1 Groot Ui, gerasper
250 ml Olie
125 ml Asyn
250 ml Rooi of Witwyn
25 ml Worcestersous
Knoffelvlokkies en swartpeper na smaak
25 ml Tamatiesous
125 ml Blatjang
Braai die ui in 'n bietjie olie. Voeg al die ander bestanddele by en meng goed.
Marineer die vleis liggies net voordat die vleis gebraai word.
Wenk:
Hierdie is genoeg marinade vir 3 kg vleis.
Bevrore tjops en of beesvleis wat bedoel is vir die braai kan net so bevrore in lae gepak word met die marinade.
Die vleis in die marinade kan etlike dae in die yskas gehou word.
Die vleis ontdooi stadig en marineer dan heerlik in die marinade.
Persoonlik dink ek dat jy die vleis so 3 dae moet marineer in die marinade.
BASIC MARINADE FOR VENISON:
by Kos vir kampeerders met idees vir kampering on Monday, March 28, 2011 at 12:06pm
3 cups water
3 cups vinegar
¼ cup granulated sugar
3 bay leaves
2 teaspoons salt
2 teaspoons ground black pepper
15 whole cloves
1 cinnamon stick
Combine ingredients.
Pour over venison.
Cover and marinate in refrigerator for 12 to 18 hours.
Cook venison immediately.
Discard marinade.
QUICK AND EASY MARINADE FOR VENISON:
3 cups water
3 cups vinegar
1 cup sugar
¼ cup ginger root, peeled and sliced
½ cup soy sauce
Combine ingredients.
Pour over venison.
Cover and marinate in refrigerator for 12 to 18 hours.
Cook venison immediately.
Discard marinade.
COKE BRAAIVLEISMARINADE:
by Kos vir kampeerders met idees vir kampering on Wednesday, April 27, 2011 at 1:03pm
1 l Coke
1 k Worcestersous
1 k Blatjang
½ Tamatiesous
Meng alles saam.
Marineer vleis vir ten minste een uur daarin.
Hoe langer vleis gemarineer word hoe lekkerder
SPICY PORK RIB RUB:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 1:15pm.
Makes a little more than one cup of rub.
6 tablespoons Hungarian sweet paprika
3 tablespoons kosher salt
2 1/2 tablespoons ground ancho chile
2 tablespoons coarsely ground black pepper
2 tablespoons granulated sugar
2 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1-2 teaspoons white peppercorns, coarsely ground
1 teaspoon green peppercorns, coarsely ground
3/4 teaspoons dried basil
1/8 teaspoons ground allspice
Measure all ingrediants into a pint-sized jar.
Cap with a lid and shake to combine.
Use a quarter to a third cup of rub to generously coat each slab of pork spare ribs (whole 4 1/2 pounds ; trimmed and squared to ~3 pounds).
Wrap in plastic and refrigerate 24-48 hours before cooking.
BOBAAS VLEISMARINADE [onbekend]
.by Kos vir kampeerders met idees vir kampering on Monday, 26 September 2011 at 11:46
Hier is nou ‘n lekker resep vir daai warm swembad dae. Hierdie marinade is uiters maklik and smaaklik. En hoe dan nou nie, dit bring byeen Wampie se twee groot liefdes; rooivleis en brandewyn & coke. Maak seker dat jy die grootste T-bone steak by jou naaste slaghuis kry vir die honger mans en groeiende seuns.
500ml Coca Cola
½ k Brandewyn (van jou keuse, natuurlik!)
1 T Blatjang
2 T Wit asyn
2 T Sojasous
1 T Worcestersous
Knippie sout en peper
Giet jou Coca Cola en brandewyn oor in ‘n matige verhitte pan.
Voeg die blatjang by en kook tot dit ‘n lekker sous is.
Dit moet lekker dun wees.
Klits nou die sojasous en asyn by en laat dit kook vir so 3 minute voordat jy dit dan laat afkoel.
Wanneer jou marinade afgekoel is, sit jy jou T-bone steaks in, bedek dit mooi stewig met aluminium foelie en laat staan vir 30min, maar nie langer as dit nie.
Terwyl jy wag, kan jy solank ons smoor-verlief resep aan mekaar slaan.
Na 30 minute is die T-bone steak reg vir die kole.
Skink vir die braaier ‘n brandewyn & coke en gee vir hom die oortollige marinade om gereeld op te kwas.
VARK TOT HOENDER: [uit JAN BRAAI] Posted by Jack
Hierdie marinade kan jy op meer as 1 soort vleis gebruik.
• 125ml tamatie blatjang
• 125ml worcester sous
• 1 teelepel knoffel pepper na smaak
• ‘n knippie Italian herbs
• 3 teelepels olyf olie
• 125ml gerasperde uie
• Meng alles saam
• Laat jou vleis oornag in die konkoksie.
MOSTERTMARINADE: [Petro van der Westhuizen]
7 ml mosterdpoeier
2 ml fyn gemmer
gemaalde swartpeper na smaak
1 knoffeltoontjie, gekneus
75 ml sojasous
50 ml suurlemoensap
50 ml olyfolie
Meng alles saam.
Kan ook as bedruipsous gebruik word.
ANCHOVIE MARINADE MET SKAAP: [BRAAI DAG - LOUIS VENTER]
Anchovies
Suurlemoen sap
Knoffel
Soet Basil(vars)
Bedek die Tjops met vars suurlemoen ,anchovies.
Dan smeer jy die vars knoffel wat fyn is oor die Tjops, laastens bedek met vars Basil blare en laat vir 3-4 ure staan.
Moet nie die Anchovies afhaal as jy braai nie, dit braai weg!
WHISKEY MARINADE: [BRAAI DAG - DANIE ENGELBRCHT]
Heerlik vir varkribbetjie, hoender en steak oor die kole..!!
Bestanddele
1 k Soja Sous
¼ k Dijon Mosterd
1 k Whiskey
¼ k Bruin Suiker
½ t Sout
5 eet lepel Worcester Sous
¼ t Swart Peper
Metode
Meng al die bestanddele.
Klits mengsel tot suiker gesmelt is.
Marineer vleis in marinade vir minstens 1 uur.
Bedrup gereeld met sous terwyl braai oor kole.
PORTUGUESE PERI-PERI MARINADE: [BRAAIDAG Quina Swanepoel]
– (10 CHICKENS)
Ingredients
500 gr lemons (fresh or juice)
350 ml Cooking oil
6 soup spoon margarine
5 soup spoons peri-peri (hot)
½ cup garlic
30 ml salt
Method
Liquidize all except oil & margarine
Melt margarine & oil - let cool off
Add to liquidized mixture
2 hours before you braai
Butterfly the chickens & baste with this marinade
Enjoy!
VEELVULDIGE VLEIS MARINADE:
Hierdie marinade kan jy op meer as 1 soort vleis gebruik
•125ml tamatie blatjang
•125ml worcester sous
•1 teelepel knoffel pepper na smaak
•‘n knippie Italian herbs
•3 teelepels olyf olie
•125ml gerasperde uie
Method:
•Meng alles saam.•Laat jou vleis oornag in die konkoksie.
SUURROOM-MARINADE:
Bestanddele:
450 ml suurroom of Bulgaarse joghurt
* 2 knoffelhuisies, fyngedruk
* 15 ml suurlemoensap
* 2 ml paprika
* 5 ml swartpeper
* 15 ml sojasous
Metode:
Meng die suurroom, knoffel en suurlemoensap. Geur met paprika, peper en sojasous. Plaas in yskas vir 1 uur. Giet marinade oor vleis en verkoel vir ten minste 5 ure. Terwyl die vleis gerooster of in die pan gebraai word, bring die oorskiet marinade tot kooppunt en verwyder van die stoof. Geur met sout en varsgemaalde swartpeper.
KREOOLSE MARINADE:
Bestanddele:
250 ml appelkoossap
* 250 ml vleisaftreksel
* 15 ml fyn gemmer
* 5 ml fyn kaneel
* 2 knoffelhuisies, fyngedruk
Metode:
Meng die bestanddele en laat prut vir 5 minute. Laat afkoel. Giet oor vleis en marineer vir 2 - 3 ure.
PYNAPPELMARINADE:
Geskik vir die spit of rooster.
200 ml pynappelsap
100 ml olie
1 ui, in ringe gesny
1 takkie pietersielie
1 lourierblaar
6 peperkorrels
1 gekneusde knoffelhuisie
15 ml gemmerwortel, gekap
5 ml gemmer, fyn
Meng alles saam.
SUSAN SE GEURIGE MARINADE
MARINADE-RESEP VIR KAROO VENISON:
Bedien 6 - 8
Bestanddele:
100 ml olyfolie
* 30 ml suurlemoensap
* 30 ml balsamiese asyn
* 30 ml sjerrie
* 15 ml vars tiemie, gekap
* sout en varsgemaalde swartpeper na smaak
Metode:
Meng al die bestanddele goed en giet oor vleis. Bedek met kleefplastiek en plaas in yskas vir 12 - 18 ure. Draai vleis gereeld om. Verwyder vleis uit marinade en braai in ’n swaarboompot of rooster oor matige-warm kole vir ongeveer 4 minute aan elke kant vir medium-gaar steak. Bestryk die vleis ’n paar keer met die marinade gedurende die braaiproses.
DUISTSE BIER EN MOSTERD MARINADE EN BEDRUIPSOUS:
2 eetlepels Olyfolie
2 eetlepels Bier [verkieslik Duitse bier]
3 eetlepels Mosterd
1 eetlepel Mosterdsaad
1 kopje Gekapte vars pietersielie
2 eetlepels Varsgemaalde swartpeper
1 eetlepel Tiemie
1 tlepel Paprika
1 tlepel Kerriepoeier
Sout na smaak
1 tlepel Suiker
Meng alles goed saam en gebruik soos benodig.
YOGHURT MARINADE:
250 ml natuurlike joghurt
15 ml gekapte pietersielie
30 ml gekapte grasuie/ui
10 ml aangemaakte Franse mosterd
125 ml vars lemoensap
sout en varsgemaalde swartpeper na smaak
Meng alles saam en marineer vleis daarin.
TAMATIEMARINADE: [PETRO V D WESTHUIZEN]
Geskik vir die spit of rooster.
150 ml tamatiesap
100 ml olie
1 ui, in ringe gesny
1 takkie pietersielie
1 lourierblaar
6 peperkorrels
1 gekneusde knoffelhuisie
15 ml Worcestersous
15 ml vrugteblatjang
25 ml bruinasyn
15 ml bruinsuiker
2 heel naeltjies
Meng alles saam.
BEESVLEISMARINADE:
250 ml olyfolie
125 ml wynasyn
1 knoffelhuisie, gekneus
10 ml peperkorrels 2 lourierblare
7 ml sout
3 ml peper
Meng alles goed saam. Marinade is veral geskik vir beesvleisblokkies waarvan kebabs gemaak gaan word. Marineer vleis ten minste 'n uur lank en bedruip die vleis ook met die marinade wanneer dit gaargemaak word. Ryg pynappeblokkies, groen soetrissie en uie, asook sampioene saam met vleis aan houtpennetjies voordat dit gemarineer word.
MARINADE VIR TAAI VLEIS:
60 ml olie
125 ml rooiwyn
1 e gerasperde uie
Meng goed en marineer vleisblokkies oornag daarin.
LEMON-PEPPER MARINADE: (SERVES 6-8)
This is an easy marinade to make at the campsite; or you can prepare it at home and store it in a tightly sealed jar. Great for chicken cutlets or fish fillets.
• 1/3 cup olive oil
• 1/4 cup plus 2 tablespoons lemon juice
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons black pepper
• 1 teaspoon salt
• 1 tablespoon dried parsley
At the Campsite:
1. In a small bowl, combine all the ingredients.
2. Marinate 3 to 4 pounds of fish in marinade, covered, in the cooler for 30 minutes; chicken, for up to 2 hours.
RIB EYE STEAK MARINADE: [DIE NATHANIëL TAFEL]
Verhit 160ml olyfolie, kap 30ml pietersielie, 30 ml tiemie en 15ml roosmaryn, 3 knoffelhuisies, 1 groenrissie (brand rissie) fyn opgekap, 15ml paprika.
Meng alles goed en gooi die warm olie oor die kruie.
Voeg 45ml rooiwyn asyn by.
Laat afkoel en gooi so 2/3 van die marinade oor die vleis en marineer 4 ure.
Braai steak net 3 minute aan elke kant en laat rus.
Gooi die res van die marinade oor die steak. (Nie die marinade wat oor vleis gewees het nie, maar die ander 1/3 wat oorgebly het) Genoeg marinade vir 800g-1kg steak.
BEST STEAK MARINADE IN EXISTENCE: [Submitted By: Kookie -
Photo By: Chickentarian]
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8
"Prepare succulent steaks with this easy, garlicky soy sauce-olive oil-lemon juice-based marinade that's a tried and true family favorite."
INGREDIENTS:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
DIRECTIONS:
1.Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2.Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
WOORDJIE VAN OUMA BEER...dis nou ekke!:
[RIB EYE STEAKS is die beste steaks ooit, ek het altyd rumpsteaks gekoop tot ek hierdie probeer het. Daar is net geen vergelyking met die twee nie. Hierdie steaks het vet ingeweef in die vleis en nogtans is dit glad nie vetterig nie en volgens my sagter en gesonder as Rump wat redelik droog kan wees en 'n hengse stuk vet langs die kant het. Daarby kom rib eye steaks van die been af en vleis wat teen die been is, is net sagter as ander. Dis ook heelwat goedkoper as ander steaks. Probeer gerus...jy sal nie spyt wees nie.]
BARBECUE SPARERIBS: [EXCELLENT!]
Marinating Sauce:
1/2 cup. soy sauce
1/2 cup. ketchup
1/4 tsp. pepper
2 tbsp. Tabasco sauce
Marinate ribs in sauce for 20-25 minutes.
Bake at 350 degrees for 45 to 60 minutes or grill on open fire.
HANO SE BLADJANG EN KRUIE VARKTJOPS:
Wie kan nou ‘n taai, soet-suur varktjoppie weerstaan? Hierdie is ‘n lekker resep vir wanneer jy te laat wakker geskrik het om die vleis te marineer. Mens kan hierdie sous as ‘n marinade ook gebruik, maar werk net so lekker as jy hom oor die tjoppie smeer terwyl hy braai oor die kole…
125ml blatjang
50ml heuning
5ml droë gemengde kruie
5ml mosterdpoeier
5ml aromat
3ml kerriepoeier
Meng al die bestandele saam. Smeer ‘n eetlepel oor elke tjops nadat jy dit die eerste keer omgedraai en gesout het. Smeer beide kante van die tjops.
Genoeg vir 4-6 varktjops.
KERRIE MARINADE VIR VARKTJOPPIES: [ANDRE TRUTER]
10 uie
300ml olie
1.8kg suiker
160g Rajah matige kerrie
40g Rajah sterk kerrie
Halwe koppie bruin asyn
1L water
100g sout
100g fyn koljander
SO MAAK JY:
Kook uie tot gaar en gooi al ander bestanddele by en prut tot deurgekook.
Sous MOET kokend oor tjops gegooi word.
Gooi bietjie sous met uie in lae met vleis en laat staan vir 24uur toegemaak.
PORK SPARERIBS WITH SOY, HONEY AND SHERRY:
1,5kg pork spareribs, washed and trimmed
125ml soy sauce
25ml honey
15ml sherry
1 clove garlic, crushed
HOW TO COOK:
Place the spareribs in a shallow baking dish.
Combine the ingredients for the marinade and pour over the ribs. (If you need more marinade, increase all the ingredients).
Marinate for 2 hours, turning once.
Drain, reserving the marinade.
Braai the spareribs over moderate coals for about 25-30 minutes, turning and basting often with marinade.
•When they are 80% done, you can (but dont have to) cut them and throw them back with the remaining marinade and toss them around in the bowl. Return to grid and finish the braai. The sauce will then also cover their exposed sides, as shown on the photo.
KARRINGMELK MARINADE VIR KUDU FILLET: [BON ONBEKEND]
500ml karringmelk
250ml olyfolie
15ml gekneusde knoffel of na smaak
25ml Worcestersous
15ml geur-opwekker
10ml mosterdpoeier
10ml grofgemaalde swartpeper
25ml suurlemoensap
MAAK DAN SO:
1.Verwyder die vel en alle senings.
2.Meng al die bestanddele goed saam.
3.Marineer die vleis ten minste 24 uur lank – draai dit gereeld om. Verwyder die vleis uit die marinade en dreineer.
4.Rooster vir 30 minute oor matige kole en bedruip gereeld met marinade.
5.Sny vleis in skywe van sowat 10mm en bedien met ’n pepersous.
SPICY YOGHURT MARINADE: [BRAAI RESEPTE]
Serves 6
This marinade can be used on pork, chicken or lamb. Marinate the meat, covered and chilled, for 24-36 hours to delveop a mellow spicy flavour.
INGREDIENTS
6 cloves
2 bay leaves
5ml/1 tsp coriander seeds
10ml/2 tsp cumin seeds
5ml/2in piece of fresh root ginger coarsely chopped
2 cloves garlic
1 onion cut into quarters
2.5ml chilli powder
5ml/1tsp ground turmeric
150ml cup plain yoghurt
juice of 1 lemon
WHAT TO DO:
1. Spread the coriander and cumin seeds, cloves and bay leaves over the base of a large frying pan and dry-fry over a moderate heat until the bay leaves are crisp.
2. Leave the spices to cool, then grind coarsely with a mortar and pestle.
3. Finely chop the onion, garlic and ginger in a blender or food processor. Add the ground spices, chilli, turmeric, yoghurt and lemon juice.
4. If you are marinating cuts of chicken or large pieces of meat, make several deep slashes to allow the flavours to penetrate. Arrange the pieces in a single layer and pour over the marinade. Cover and leave in the fridge to marinate for at least 24 hours.
KERRIE MARINADE VIR VARKTJOPPIES: [ANDRE TRUTER]
10 uie
300ml olie
1.8kg suiker
160g Rajah matige kerrie
40g Rajah sterk kerrie
Halwe koppie bruin asyn
1L water
100g sout
100g fyn koljander
Kook uie tot gaar en gooi al ander bestanddele by en prut tot deurgekook.
Sous MOET kokend oor tjops gegooi word.
Gooi bietjie sous met uie in lae met vleis en laat staan vir 24uur toegemaak.
KARRINGMELKMARINADE VIR KOEDOE FILET EN WILDSVLEIS:
500ml karringmelk
250ml olyfolie
15ml gekneusde knoffel of na smaak
25ml Worcestersous
15ml geur-opwekker
10ml mosterdpoeier
10ml grofgemaalde swartpeper
25ml suurlemoensap
SO MAAK JY:
Verwyder die vel en alle senings.
Meng al die bestanddele goed saam.
Marineer die vleis ten minste 24 uur lank – draai dit gereeld om. Verwyder die vleis uit die marinade en dreineer.
Rooster vir 30 minute oor matige kole en bedruip gereeld met marinade.
Sny vleis in skywe van sowat 10mm en bedien met ’n pepersous.
JACK SE MARINADE: [TOKS EN TJOPS]
100ml Tamatiesous
50ml Worcestersous
1 Eetlepel sojasous
100ml Pepper dew se brand sousie
1 Halwe geelsoetrisie
1 Eetlepel swartpepper
Marineer vir teminste 4ure.
Jis ek sal nooit die eerste keer vergeet wat ek jou ontmoet het nie nie was in potchefstroom gewees toe julle teen die 'Wes Transvaal' gepeel het, het nou nog jou handtekening van daai aand. Jis jy is n legend en as dit nie vir jou nek beseering was nie sou ek wou gesien het hoe jy sou koning gekraai het want jy was vir my n goeie loskop gewees.Maar nou ja so loop die game maar ne! Ek is bly dat Toks en Tjops weer op die lig is want ek 'like' dit maar erg hoor.
Lank lewe rugby die WP en goeie rooi wyn !
Groete
Jack Magnus
POTCHEFSTROOM
QUICK CHICKEN MARINADE FOR LEGS 'N THIGHS: [PICK N PAY]
This will take all of 5 minutes. If you leave your chicken in it overnight, the flavours will develop and taste simply sublime. Makes enough to marinade 1 whole chicken, or 8-12 pieces.
Less than 15 minutes
Serves: 6
MAIN INGREDIENTS:
180 ml PnP tomato sauce
125 ml soy sauce
60 ml peach chutney
15 ml worcestershire sauce
1 stick PnP ginger , grated
1 PnP garlic clove , crushed
HERE'S HOW:
•Mix all ingredients together.
•Place chicken pieces in marinade and leave for as long as you possibly can.
CHICKEN RUB: [FRESH LIVING]
This makes about 300g of rub. Great for all cuts of chicken, if you can rub it on about half an hour before cooking to allow the flavours to penetrate the meat.
Less than 30 minutes
Serves: 4
INGREDIENTS:
1 tsp salt and cracked black pepper
1 tsp PnP pepper
4 tbsp treacle sugar
1 tsp fennel seeds, toasted
1 piece star anise
2.5 ml PnP cinnamon
1 lemon , zest only
WHAT TO DO:
•Place all ingredients in a blender and blitz until a fine powder is formed.
•Place in a container and store until needed.
•Use to rub on legs, thighs and wings.
•Toss with olive oil and lemon juice to change to a marinade.
3 VAN DIE BESTE MARINADES: [SARIE deur admin]
MOSTERD EN COCA COLA MARINADE: [Wen-Marinade -Rita van der Merwe]
“My resep is die basis vir ’n lams- of varkvleis-marinade. Nadat jy dit die eerste keer gemaak het, kan jy self besluit of jy volgende keer ’n bietjie meer heuning/stroop wil byvoeg vir ’n soeter smaak. Dieselfde met die brandrissie, want party mense hou van ’n bietjie meer byt. As jy bekommerd is oor die gehalte van die vleis, is dit wys omdie ribbetjies eers vir sowat 20 minute sag te kook in soutwater. Dreineer en laat afkoel voor jy dit marineer. Goeie vleis kan jy egter net so rou marineer.”
GENOEG VIR 2KG RIBBETJIES:
150 ml tamatiesous
75 ml heuning of gouestroop
75 ml blatjang
50 ml bruinasyn
50 ml appelkooskonfyt
60 ml bruinsuiker
2,5 ml paprika
2,5 ml sout
2,5 ml peper
15 ml worcestersous
15 ml sojasous
10 ml korrelmosterd
1 brandrissie, ontpit en fyngekap
150 ml coca-cola
2 kg lams- of varkrib
1 ui, in ringe gesny
SO MAAK JY:
Plaas alles buiten die ribbetjie en uie-ringe saam in ’n middelslag-pot oor laehitte. roer stadig tot al die bestanddele opgelos en goed gemeng is. Verwyder van hitte net voor dit kookpunt bereik en laat effens afkoel. Pak ribbetjie in ’n kasserol of plastiekbak wat omgekeer kan word. Pak uie tussenin. Gooi marinade oor en maak toe met deksel. Laat marineer vir sowat 6 uur in yskas terwyl jy vleis elke 2 uur omdraai. Braai oor warm kole of oondrooster tot goudbruin en gaar.
SOET SUUR RIB MARINADE: [2de prys Joan Roberts]
“Ek hou daarvan om resepte aan te pas, en dié een is my ma s’n wat ek oor die jare effens verander het. Aangesien al my vriende so mal is daaroor, het ek besluit om dit met SARIE KOS te deel.”
GENOEG VIR 1 KG LAMS/VARKRIBBETJIES:
1 kg vark- of lamsrib, ribbetjies van mekaar losgesny
1 ui, grofgekap
1 knoffelhuisie, fyngekap
6 peperkorrels
3 lourierblare
MARINADE:
150 ml tamatiesous
75 ml blatjang
1 ui, fyngekap
1 knoffelhuisie, fyngekap
sout en varsgemaalde swartpeper
5 ml mosterdpoeier
2 ml droë basiliekruid
50 ml witasyn
50 g ligbruinsuiker
12,5 ml worcestersous
1 ml tabasco-sous
12,5 ml sojasous
75 ml heuning
50 ml appelkooskonfyt
SO MAAK JY:
Plaas ribbetjies in ’n groot pot saam met die ui, knoffel, peperkorrels en lourierblare. Bedek met water en bring tot kookpunt. laat stadig prut vir 40 – 50 minute of tot vleis sag is. Dreineer. Verhit oond tot 180 °C. Plaas al die bestanddele vir die marinade in ’n middelslag-pot oor lae hitte. Roer stadig vir 10 minute of tot alles opgelos is. Voer ’n oondroosterpan met tinfoelie uit. Pak ribbetjies in die pan en gooi marinade oor. Bak vir 30 – 40 minute terwyl jy die ribbetjies elke nou en dan omdraai. Bak tot goudbruin en bros.
LIPLEKKER MARINADE: [3de prys Mariëtte Nel]
“Mans het nie net ’n swak plek vir die gereg nie – dis ook ’n regmaker! Wanneer my vriend vir my kwaad is, nooi ek hom vir hierdie dis en alle griewe behoort gou tot die verlede!”
GENOEG VIR 1 KG RIBBETJIES:
50 ml kookolie
1 groot ui, fyngekap
1 knoffelhuisie, gekneus
115 g-blikkie tamatiepasta
50 ml asyn
2 ml sout
2 ml gedroogde basiliekruid
1 ml suiker
10 ml heuning
125 ml vleisaftreksel
5 ml mosterdpoeier
10 ml worcestersous
1kg vark- of skaaprib
sout en varsgemaalde swartpeper na smaak
SO MAAK JY:
Verhit olie tot warm in ’n middelslag-pot. Voeg ui en knoffel by en braai vir sowat 3 – 5 minute of tot goudbruin. Voeg tamatiepasta by en sit deksel op. Laat mengsel vir sowat 3 – 5 minute smoor. Voeg asyn, sout, basiliekruid, suiker, heuning, aftreksel, mosterdpoeier en worcestersous by. Meng goed, maak toe met deksel en laat prut vir sowat 15 minute tot sous verdik. Verhit oond tot 240 °C. Geur ribbetjies met sout en peper. Plaas op oond-roosterpan vetkant na bo en gooi marinade oor. Bak vir 5 minute, haal uit en draai ribbetjies om. Bedek weer met marinade. Verlaag temperatuur tot 200 °C en bak ribbetjies verder vir sowat 40 minute. Draai ribbetjies gereeld om en hou aan om dit met die marinade te bedek. Rooster tot goudbruin en gaar.
OOR DIE KOLE:
Die ribbetjies kan ook op ’n rooster oor die kole gaargemaak word. Kies ribbetjies wat nie te veel vet aan het nie. Marineer vir sowat 30 minute en verf ribbetjies elke keer met die marinade wanneer hulle omgedraai word.
TAILOR-MADE BRAAI SALT/DRY RUB: [JAN BRAAI]
At some stage during your ascendancy to the braai throne in your backyard, you will want to start mixing your own tailor-made braai salt. This might happen on one of those days when Bafana, the Springboks and the Proteas play on the same day and you are tired of eating meat flavoured with the same commercially bought spice for the seventh time; or it might happen right now. Use the recipe and ingredients listed below as a broad guideline rather than as an exact list. View it as a point of departure on your journey. Play around with the quantities, leave something out, add something else. To state the blatantly obvious, if you add more of something, the mixture will have a stronger taste of that, and if you add less, it will taste less of that. Normal supermarkets sell all of these spices in ground format, which makes mixing them easier but if you can’t find something, go to a speciality spice shop.
WHAT YOU NEED (makes almost 1/2 cup of braai spice)
•1 tot salt (I like to use high-quality salt flakes and then crush them.)
•1/2 tot ground black pepper
•1/2 tot paprika
•1/2 tot crushed garlic powder
•1/2 tot ground coriander
•1 tsp cayenne pepper (or chilli powder)
•1 tsp ground cumin
•1 tsp ground cloves
•1 tsp ground nutmeg
•1 tsp ground allspice (pimento)
WHAT TO DO:
1.If some of the ingredients are too big or coarse, solve the problem by taking them for a spin in your coffee grinder or give them some love in your pestle and mortar.
2.Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to season steak, chops or chicken. The salt mix also works very well as a dry rub on large meat cuts like beef brisket or pork belly.
3.Over time you might develop more than one mixture for different meats. For chicken you might want to drop the cloves and the nutmeg and add an item like parsley.
4.Perhaps your pork spice will also have some mustard powder in it, for example. But then you would have to kick out one of the other ingredients, as there are already ten, which is a nice round number. Who wants his own tailor-made braai salt with eleven ingredients?
AND …
The creative process does not stop at choosing the ingredients. You might also want to spend some time or money on choosing a nice glass container or stainless steel shaker to keep your tailor-made braai salt in.
GRANT HAWTHORNE'S CAPE STYLE BRAAI MARINADE:
This is a recipe which gives a flavour of Cape Town. It is something I’ve used for many years and works well with meat products (beef/ chicken/ pork or lamb). I use it for basting the burgers I serve at Maltby Street on Saturdays. Sufficient for 10 persons.
INGREDIENTS:
400ml Tomato sauce
300ml Fruit chutney
50ml Worcestershire sauce
100ml Soy sauce
500g Onion diced
80g Garlic chopped
150ml Olive oil
200ml Red wine
100ml Cola
50g BBQ spice
50g Cracked white pepper
80g Maldon salt
80g Chopped thyme
30g Paprika
10g Chopped Chillies (optional)
HERE'S HOW:
Mix thoroughly and leave to rest in the fridge for 30minutes.
Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.
TAILOR-MADE BRAAI SALT:
At some stage during your ascendancy to the braai throne in your backyard, you will want to start mixing your own tailor-made braai salt. This might happen on one of those days when Bafana, the Springboks and the Proteas play on the same day and you are tired of eating meat flavoured with the same commercially bought spice for the seventh time; or it might happen right now. Use the recipe and ingredients listed below as a broad guideline rather than as an exact list. View it as a point of departure on your journey. Play around with the quantities, leave something out, add something else. To state the blatantly obvious, if you add more of something, the mixture will have a stronger taste of that, and if you add less, it will taste less of that. Normal supermarkets sell all of these spices in ground format, which makes mixing them easier but if you can’t find something, go to a speciality spice shop.
WHAT YOU NEED (makes almost 1/2 cup of braai spice)
•1 tot salt (I like to use high-quality salt flakes and then crush them.)
•1/2 tot ground black pepper
•1/2 tot paprika
•1/2 tot crushed garlic powder
•1/2 tot ground coriander
•1 tsp cayenne pepper (or chilli powder)
•1 tsp ground cumin
•1 tsp ground cloves
•1 tsp ground nutmeg
•1 tsp ground allspice (pimento)
WHAT TO DO
1.If some of the ingredients are too big or coarse, solve the problem by taking them for a spin in your coffee grinder or give them some love in your pestle and mortar.
2.Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to season steak, chops or chicken. The salt mix also works very well as a dry rub on large meat cuts like beef brisket or pork belly.
3.Over time you might develop more than one mixture for different meats. For chicken you might want to drop the cloves and the nutmeg and add an item like parsley.
4.Perhaps your pork spice will also have some mustard powder in it, for example. But then you would have to kick out one of the other ingredients, as there are already ten, which is a nice round number. Who wants his own tailor-made braai salt with eleven ingredients?
AND …
The creative process does not stop at choosing the ingredients. You might also want to spend some time or money on choosing a nice glass container or stainless steel shaker to keep your tailor-made braai salt in.
ROLI'S CHAKALAKA MEAT MARINADE: [KOO RECIPES]
INGREDIENTS:
1 x 410g can KOO Chakalaka Mild & Spicy
60 ml cola
Salt and pepper
WHAT TO DO:
1.Pour the KOO Chakalaka into a deep bowl.
2.Add the meat, pour in the cola, add a generous sprinkle of salt and pepper and stir through to mix and coat the meat well.
3.Place in fridge for at least 2 hours before braaing.
4.Remove the meat from the sauce, but do not discard the sauce.
5. Baste the meat with the KOO Chakalaka sauce during braaing for its delicious flavour.
SIMPLE SPICE AND GINGER BEER MARINADE: [ROBERTSONS SPICE RECIPES]
5 min cooking time
Serves 4 - 8
INGREDINETS:
•250 ml Tomato Sauce
•50 ml Worcestershire Sauce
•50 ml Mrs Ball’s Original Chutney
•15 ml Robertsons Barbecue Spice
•10 ml Robertsons Salt and Vinegar
•340 ml Ginger Beer can
WHAT TO DO:
1.Mix all ingredients together and then marinade for 3-4 hours before braaing. This recipe is great on chicken, ribs, lamb or steak!
VLEISLAND SE WILD STEAK MARINADE: [VLEISLAND SE VLEIS RESEPTE]
BENODIG:
1 koppie olyfoile / Kookolie
½ koppie swart asyn
4 eetlepels suurlemoensap
1 teelepel Growwe swart peper
2 rou hoender eiers
1 teelepel Bakpoeier
MAAK SO:
Meng alles in n mengbak, en klits deeglik, en druk dan die vleis in die mengsel sodat dit heel onder die sous is. Laat staan so 12-24 uur in die yskas, en reguit kole toe…Speserye gooi ek eers as die vleis van die vuur af kom, en in die bord land.
DIJON AND THYME LAMB MARINADE: [Posted in Braai Recipes on by ribshackred]
Add a bit of bite to your lamb chops with this stunning marinade. Great for the braai and with a glass of Rib Shack Red.
INGREDIENTS:
•½ cup olive oil
•1/3 cup lemon juice
•2 Tbs Dijon mustard
•4 thyme sprigs or 1tbsn dried
•2 garlic cloves, sliced
•1 tsp salt
•Black pepper to taste
WHAT TO DO:
This marinade is enough for 12 lamb chops.
Combine all the ingredients and marinate the lamb chops for up to 4 hours.
Wipe off the marinade before braai-ing.
AMAZING PORK CHOP MARINADE: [SIX SISTERS STUFF]
My mom gave me this recipe years ago (I think that she found it in the newspaper) and it is my favorite! I usually have all the ingredients on hand, so it's super easy to throw together. I have never had such a delicious and tender grilled pork chop before I tried this recipe!
YOU NEED:
1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder
WHAT TO DO:
Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!
.by Kos vir kampeerders met idees vir kampering on Thursday, June 16, 2011 at 12:56pm.
1 kg vark- of skaapribbetjie, in porsies gesny
250 ml rooibostee ( 1 k )
125 ml tamatiesous ( 1/ 2 k )
125 ml kookolie ( 1/ 2 k )
150 ml blatjang ( 12 E )
50 ml asyn ( 4 E )
5 ml aangemaakte mosterd ( 1 t )
50 ml Worcestersous ( 4 E )
1 ui, fyn gekap
2 knoffelhuisies, gekap
Meng al die bestanddele in `n kastrol en laat `n paar minute prut.
Laat afkoel en marineer vleis 3 tot 4 uur lank of langer daarin.
Haal vleis uit en druk droog met papierhanddoek.
Rooster 20 tot 25 minute oor matige kole en bedruip gereeld met marinade. Geur met sout en peper.
BRAAIVLEIS MARINADE:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 15, 2011 at 12:26pm
1 Groot Ui, gerasper
250 ml Olie
125 ml Asyn
250 ml Rooi of Witwyn
25 ml Worcestersous
Knoffelvlokkies en swartpeper na smaak
25 ml Tamatiesous
125 ml Blatjang
Braai die ui in 'n bietjie olie. Voeg al die ander bestanddele by en meng goed.
Marineer die vleis liggies net voordat die vleis gebraai word.
Wenk:
Hierdie is genoeg marinade vir 3 kg vleis.
Bevrore tjops en of beesvleis wat bedoel is vir die braai kan net so bevrore in lae gepak word met die marinade.
Die vleis in die marinade kan etlike dae in die yskas gehou word.
Die vleis ontdooi stadig en marineer dan heerlik in die marinade.
Persoonlik dink ek dat jy die vleis so 3 dae moet marineer in die marinade.
BASIC MARINADE FOR VENISON:
by Kos vir kampeerders met idees vir kampering on Monday, March 28, 2011 at 12:06pm
3 cups water
3 cups vinegar
¼ cup granulated sugar
3 bay leaves
2 teaspoons salt
2 teaspoons ground black pepper
15 whole cloves
1 cinnamon stick
Combine ingredients.
Pour over venison.
Cover and marinate in refrigerator for 12 to 18 hours.
Cook venison immediately.
Discard marinade.
QUICK AND EASY MARINADE FOR VENISON:
3 cups water
3 cups vinegar
1 cup sugar
¼ cup ginger root, peeled and sliced
½ cup soy sauce
Combine ingredients.
Pour over venison.
Cover and marinate in refrigerator for 12 to 18 hours.
Cook venison immediately.
Discard marinade.
COKE BRAAIVLEISMARINADE:
by Kos vir kampeerders met idees vir kampering on Wednesday, April 27, 2011 at 1:03pm
1 l Coke
1 k Worcestersous
1 k Blatjang
½ Tamatiesous
Meng alles saam.
Marineer vleis vir ten minste een uur daarin.
Hoe langer vleis gemarineer word hoe lekkerder
SPICY PORK RIB RUB:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 1:15pm.
Makes a little more than one cup of rub.
6 tablespoons Hungarian sweet paprika
3 tablespoons kosher salt
2 1/2 tablespoons ground ancho chile
2 tablespoons coarsely ground black pepper
2 tablespoons granulated sugar
2 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1-2 teaspoons white peppercorns, coarsely ground
1 teaspoon green peppercorns, coarsely ground
3/4 teaspoons dried basil
1/8 teaspoons ground allspice
Measure all ingrediants into a pint-sized jar.
Cap with a lid and shake to combine.
Use a quarter to a third cup of rub to generously coat each slab of pork spare ribs (whole 4 1/2 pounds ; trimmed and squared to ~3 pounds).
Wrap in plastic and refrigerate 24-48 hours before cooking.
BOBAAS VLEISMARINADE [onbekend]
.by Kos vir kampeerders met idees vir kampering on Monday, 26 September 2011 at 11:46
Hier is nou ‘n lekker resep vir daai warm swembad dae. Hierdie marinade is uiters maklik and smaaklik. En hoe dan nou nie, dit bring byeen Wampie se twee groot liefdes; rooivleis en brandewyn & coke. Maak seker dat jy die grootste T-bone steak by jou naaste slaghuis kry vir die honger mans en groeiende seuns.
500ml Coca Cola
½ k Brandewyn (van jou keuse, natuurlik!)
1 T Blatjang
2 T Wit asyn
2 T Sojasous
1 T Worcestersous
Knippie sout en peper
Giet jou Coca Cola en brandewyn oor in ‘n matige verhitte pan.
Voeg die blatjang by en kook tot dit ‘n lekker sous is.
Dit moet lekker dun wees.
Klits nou die sojasous en asyn by en laat dit kook vir so 3 minute voordat jy dit dan laat afkoel.
Wanneer jou marinade afgekoel is, sit jy jou T-bone steaks in, bedek dit mooi stewig met aluminium foelie en laat staan vir 30min, maar nie langer as dit nie.
Terwyl jy wag, kan jy solank ons smoor-verlief resep aan mekaar slaan.
Na 30 minute is die T-bone steak reg vir die kole.
Skink vir die braaier ‘n brandewyn & coke en gee vir hom die oortollige marinade om gereeld op te kwas.
VARK TOT HOENDER: [uit JAN BRAAI] Posted by Jack
Hierdie marinade kan jy op meer as 1 soort vleis gebruik.
• 125ml tamatie blatjang
• 125ml worcester sous
• 1 teelepel knoffel pepper na smaak
• ‘n knippie Italian herbs
• 3 teelepels olyf olie
• 125ml gerasperde uie
• Meng alles saam
• Laat jou vleis oornag in die konkoksie.
MOSTERTMARINADE: [Petro van der Westhuizen]
7 ml mosterdpoeier
2 ml fyn gemmer
gemaalde swartpeper na smaak
1 knoffeltoontjie, gekneus
75 ml sojasous
50 ml suurlemoensap
50 ml olyfolie
Meng alles saam.
Kan ook as bedruipsous gebruik word.
ANCHOVIE MARINADE MET SKAAP: [BRAAI DAG - LOUIS VENTER]
Anchovies
Suurlemoen sap
Knoffel
Soet Basil(vars)
Bedek die Tjops met vars suurlemoen ,anchovies.
Dan smeer jy die vars knoffel wat fyn is oor die Tjops, laastens bedek met vars Basil blare en laat vir 3-4 ure staan.
Moet nie die Anchovies afhaal as jy braai nie, dit braai weg!
WHISKEY MARINADE: [BRAAI DAG - DANIE ENGELBRCHT]
Heerlik vir varkribbetjie, hoender en steak oor die kole..!!
Bestanddele
1 k Soja Sous
¼ k Dijon Mosterd
1 k Whiskey
¼ k Bruin Suiker
½ t Sout
5 eet lepel Worcester Sous
¼ t Swart Peper
Metode
Meng al die bestanddele.
Klits mengsel tot suiker gesmelt is.
Marineer vleis in marinade vir minstens 1 uur.
Bedrup gereeld met sous terwyl braai oor kole.
PORTUGUESE PERI-PERI MARINADE: [BRAAIDAG Quina Swanepoel]
– (10 CHICKENS)
Ingredients
500 gr lemons (fresh or juice)
350 ml Cooking oil
6 soup spoon margarine
5 soup spoons peri-peri (hot)
½ cup garlic
30 ml salt
Method
Liquidize all except oil & margarine
Melt margarine & oil - let cool off
Add to liquidized mixture
2 hours before you braai
Butterfly the chickens & baste with this marinade
Enjoy!
VEELVULDIGE VLEIS MARINADE:
Hierdie marinade kan jy op meer as 1 soort vleis gebruik
•125ml tamatie blatjang
•125ml worcester sous
•1 teelepel knoffel pepper na smaak
•‘n knippie Italian herbs
•3 teelepels olyf olie
•125ml gerasperde uie
Method:
•Meng alles saam.•Laat jou vleis oornag in die konkoksie.
SUURROOM-MARINADE:
Bestanddele:
450 ml suurroom of Bulgaarse joghurt
* 2 knoffelhuisies, fyngedruk
* 15 ml suurlemoensap
* 2 ml paprika
* 5 ml swartpeper
* 15 ml sojasous
Metode:
Meng die suurroom, knoffel en suurlemoensap. Geur met paprika, peper en sojasous. Plaas in yskas vir 1 uur. Giet marinade oor vleis en verkoel vir ten minste 5 ure. Terwyl die vleis gerooster of in die pan gebraai word, bring die oorskiet marinade tot kooppunt en verwyder van die stoof. Geur met sout en varsgemaalde swartpeper.
KREOOLSE MARINADE:
Bestanddele:
250 ml appelkoossap
* 250 ml vleisaftreksel
* 15 ml fyn gemmer
* 5 ml fyn kaneel
* 2 knoffelhuisies, fyngedruk
Metode:
Meng die bestanddele en laat prut vir 5 minute. Laat afkoel. Giet oor vleis en marineer vir 2 - 3 ure.
PYNAPPELMARINADE:
Geskik vir die spit of rooster.
200 ml pynappelsap
100 ml olie
1 ui, in ringe gesny
1 takkie pietersielie
1 lourierblaar
6 peperkorrels
1 gekneusde knoffelhuisie
15 ml gemmerwortel, gekap
5 ml gemmer, fyn
Meng alles saam.
SUSAN SE GEURIGE MARINADE
MARINADE-RESEP VIR KAROO VENISON:
Bedien 6 - 8
Bestanddele:
100 ml olyfolie
* 30 ml suurlemoensap
* 30 ml balsamiese asyn
* 30 ml sjerrie
* 15 ml vars tiemie, gekap
* sout en varsgemaalde swartpeper na smaak
Metode:
Meng al die bestanddele goed en giet oor vleis. Bedek met kleefplastiek en plaas in yskas vir 12 - 18 ure. Draai vleis gereeld om. Verwyder vleis uit marinade en braai in ’n swaarboompot of rooster oor matige-warm kole vir ongeveer 4 minute aan elke kant vir medium-gaar steak. Bestryk die vleis ’n paar keer met die marinade gedurende die braaiproses.
DUISTSE BIER EN MOSTERD MARINADE EN BEDRUIPSOUS:
2 eetlepels Olyfolie
2 eetlepels Bier [verkieslik Duitse bier]
3 eetlepels Mosterd
1 eetlepel Mosterdsaad
1 kopje Gekapte vars pietersielie
2 eetlepels Varsgemaalde swartpeper
1 eetlepel Tiemie
1 tlepel Paprika
1 tlepel Kerriepoeier
Sout na smaak
1 tlepel Suiker
Meng alles goed saam en gebruik soos benodig.
YOGHURT MARINADE:
250 ml natuurlike joghurt
15 ml gekapte pietersielie
30 ml gekapte grasuie/ui
10 ml aangemaakte Franse mosterd
125 ml vars lemoensap
sout en varsgemaalde swartpeper na smaak
Meng alles saam en marineer vleis daarin.
TAMATIEMARINADE: [PETRO V D WESTHUIZEN]
Geskik vir die spit of rooster.
150 ml tamatiesap
100 ml olie
1 ui, in ringe gesny
1 takkie pietersielie
1 lourierblaar
6 peperkorrels
1 gekneusde knoffelhuisie
15 ml Worcestersous
15 ml vrugteblatjang
25 ml bruinasyn
15 ml bruinsuiker
2 heel naeltjies
Meng alles saam.
BEESVLEISMARINADE:
250 ml olyfolie
125 ml wynasyn
1 knoffelhuisie, gekneus
10 ml peperkorrels 2 lourierblare
7 ml sout
3 ml peper
Meng alles goed saam. Marinade is veral geskik vir beesvleisblokkies waarvan kebabs gemaak gaan word. Marineer vleis ten minste 'n uur lank en bedruip die vleis ook met die marinade wanneer dit gaargemaak word. Ryg pynappeblokkies, groen soetrissie en uie, asook sampioene saam met vleis aan houtpennetjies voordat dit gemarineer word.
MARINADE VIR TAAI VLEIS:
60 ml olie
125 ml rooiwyn
1 e gerasperde uie
Meng goed en marineer vleisblokkies oornag daarin.
LEMON-PEPPER MARINADE: (SERVES 6-8)
This is an easy marinade to make at the campsite; or you can prepare it at home and store it in a tightly sealed jar. Great for chicken cutlets or fish fillets.
• 1/3 cup olive oil
• 1/4 cup plus 2 tablespoons lemon juice
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons black pepper
• 1 teaspoon salt
• 1 tablespoon dried parsley
At the Campsite:
1. In a small bowl, combine all the ingredients.
2. Marinate 3 to 4 pounds of fish in marinade, covered, in the cooler for 30 minutes; chicken, for up to 2 hours.
RIB EYE STEAK MARINADE: [DIE NATHANIëL TAFEL]
Verhit 160ml olyfolie, kap 30ml pietersielie, 30 ml tiemie en 15ml roosmaryn, 3 knoffelhuisies, 1 groenrissie (brand rissie) fyn opgekap, 15ml paprika.
Meng alles goed en gooi die warm olie oor die kruie.
Voeg 45ml rooiwyn asyn by.
Laat afkoel en gooi so 2/3 van die marinade oor die vleis en marineer 4 ure.
Braai steak net 3 minute aan elke kant en laat rus.
Gooi die res van die marinade oor die steak. (Nie die marinade wat oor vleis gewees het nie, maar die ander 1/3 wat oorgebly het) Genoeg marinade vir 800g-1kg steak.
BEST STEAK MARINADE IN EXISTENCE: [Submitted By: Kookie -
Photo By: Chickentarian]
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8
"Prepare succulent steaks with this easy, garlicky soy sauce-olive oil-lemon juice-based marinade that's a tried and true family favorite."
INGREDIENTS:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
DIRECTIONS:
1.Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2.Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
WOORDJIE VAN OUMA BEER...dis nou ekke!:
[RIB EYE STEAKS is die beste steaks ooit, ek het altyd rumpsteaks gekoop tot ek hierdie probeer het. Daar is net geen vergelyking met die twee nie. Hierdie steaks het vet ingeweef in die vleis en nogtans is dit glad nie vetterig nie en volgens my sagter en gesonder as Rump wat redelik droog kan wees en 'n hengse stuk vet langs die kant het. Daarby kom rib eye steaks van die been af en vleis wat teen die been is, is net sagter as ander. Dis ook heelwat goedkoper as ander steaks. Probeer gerus...jy sal nie spyt wees nie.]
BARBECUE SPARERIBS: [EXCELLENT!]
Marinating Sauce:
1/2 cup. soy sauce
1/2 cup. ketchup
1/4 tsp. pepper
2 tbsp. Tabasco sauce
Marinate ribs in sauce for 20-25 minutes.
Bake at 350 degrees for 45 to 60 minutes or grill on open fire.
HANO SE BLADJANG EN KRUIE VARKTJOPS:
Wie kan nou ‘n taai, soet-suur varktjoppie weerstaan? Hierdie is ‘n lekker resep vir wanneer jy te laat wakker geskrik het om die vleis te marineer. Mens kan hierdie sous as ‘n marinade ook gebruik, maar werk net so lekker as jy hom oor die tjoppie smeer terwyl hy braai oor die kole…
125ml blatjang
50ml heuning
5ml droë gemengde kruie
5ml mosterdpoeier
5ml aromat
3ml kerriepoeier
Meng al die bestandele saam. Smeer ‘n eetlepel oor elke tjops nadat jy dit die eerste keer omgedraai en gesout het. Smeer beide kante van die tjops.
Genoeg vir 4-6 varktjops.
KERRIE MARINADE VIR VARKTJOPPIES: [ANDRE TRUTER]
10 uie
300ml olie
1.8kg suiker
160g Rajah matige kerrie
40g Rajah sterk kerrie
Halwe koppie bruin asyn
1L water
100g sout
100g fyn koljander
SO MAAK JY:
Kook uie tot gaar en gooi al ander bestanddele by en prut tot deurgekook.
Sous MOET kokend oor tjops gegooi word.
Gooi bietjie sous met uie in lae met vleis en laat staan vir 24uur toegemaak.
PORK SPARERIBS WITH SOY, HONEY AND SHERRY:
1,5kg pork spareribs, washed and trimmed
125ml soy sauce
25ml honey
15ml sherry
1 clove garlic, crushed
HOW TO COOK:
Place the spareribs in a shallow baking dish.
Combine the ingredients for the marinade and pour over the ribs. (If you need more marinade, increase all the ingredients).
Marinate for 2 hours, turning once.
Drain, reserving the marinade.
Braai the spareribs over moderate coals for about 25-30 minutes, turning and basting often with marinade.
•When they are 80% done, you can (but dont have to) cut them and throw them back with the remaining marinade and toss them around in the bowl. Return to grid and finish the braai. The sauce will then also cover their exposed sides, as shown on the photo.
KARRINGMELK MARINADE VIR KUDU FILLET: [BON ONBEKEND]
500ml karringmelk
250ml olyfolie
15ml gekneusde knoffel of na smaak
25ml Worcestersous
15ml geur-opwekker
10ml mosterdpoeier
10ml grofgemaalde swartpeper
25ml suurlemoensap
MAAK DAN SO:
1.Verwyder die vel en alle senings.
2.Meng al die bestanddele goed saam.
3.Marineer die vleis ten minste 24 uur lank – draai dit gereeld om. Verwyder die vleis uit die marinade en dreineer.
4.Rooster vir 30 minute oor matige kole en bedruip gereeld met marinade.
5.Sny vleis in skywe van sowat 10mm en bedien met ’n pepersous.
SPICY YOGHURT MARINADE: [BRAAI RESEPTE]
Serves 6
This marinade can be used on pork, chicken or lamb. Marinate the meat, covered and chilled, for 24-36 hours to delveop a mellow spicy flavour.
INGREDIENTS
6 cloves
2 bay leaves
5ml/1 tsp coriander seeds
10ml/2 tsp cumin seeds
5ml/2in piece of fresh root ginger coarsely chopped
2 cloves garlic
1 onion cut into quarters
2.5ml chilli powder
5ml/1tsp ground turmeric
150ml cup plain yoghurt
juice of 1 lemon
WHAT TO DO:
1. Spread the coriander and cumin seeds, cloves and bay leaves over the base of a large frying pan and dry-fry over a moderate heat until the bay leaves are crisp.
2. Leave the spices to cool, then grind coarsely with a mortar and pestle.
3. Finely chop the onion, garlic and ginger in a blender or food processor. Add the ground spices, chilli, turmeric, yoghurt and lemon juice.
4. If you are marinating cuts of chicken or large pieces of meat, make several deep slashes to allow the flavours to penetrate. Arrange the pieces in a single layer and pour over the marinade. Cover and leave in the fridge to marinate for at least 24 hours.
KERRIE MARINADE VIR VARKTJOPPIES: [ANDRE TRUTER]
10 uie
300ml olie
1.8kg suiker
160g Rajah matige kerrie
40g Rajah sterk kerrie
Halwe koppie bruin asyn
1L water
100g sout
100g fyn koljander
Kook uie tot gaar en gooi al ander bestanddele by en prut tot deurgekook.
Sous MOET kokend oor tjops gegooi word.
Gooi bietjie sous met uie in lae met vleis en laat staan vir 24uur toegemaak.
KARRINGMELKMARINADE VIR KOEDOE FILET EN WILDSVLEIS:
500ml karringmelk
250ml olyfolie
15ml gekneusde knoffel of na smaak
25ml Worcestersous
15ml geur-opwekker
10ml mosterdpoeier
10ml grofgemaalde swartpeper
25ml suurlemoensap
SO MAAK JY:
Verwyder die vel en alle senings.
Meng al die bestanddele goed saam.
Marineer die vleis ten minste 24 uur lank – draai dit gereeld om. Verwyder die vleis uit die marinade en dreineer.
Rooster vir 30 minute oor matige kole en bedruip gereeld met marinade.
Sny vleis in skywe van sowat 10mm en bedien met ’n pepersous.
JACK SE MARINADE: [TOKS EN TJOPS]
100ml Tamatiesous
50ml Worcestersous
1 Eetlepel sojasous
100ml Pepper dew se brand sousie
1 Halwe geelsoetrisie
1 Eetlepel swartpepper
Marineer vir teminste 4ure.
Jis ek sal nooit die eerste keer vergeet wat ek jou ontmoet het nie nie was in potchefstroom gewees toe julle teen die 'Wes Transvaal' gepeel het, het nou nog jou handtekening van daai aand. Jis jy is n legend en as dit nie vir jou nek beseering was nie sou ek wou gesien het hoe jy sou koning gekraai het want jy was vir my n goeie loskop gewees.Maar nou ja so loop die game maar ne! Ek is bly dat Toks en Tjops weer op die lig is want ek 'like' dit maar erg hoor.
Lank lewe rugby die WP en goeie rooi wyn !
Groete
Jack Magnus
POTCHEFSTROOM
QUICK CHICKEN MARINADE FOR LEGS 'N THIGHS: [PICK N PAY]
This will take all of 5 minutes. If you leave your chicken in it overnight, the flavours will develop and taste simply sublime. Makes enough to marinade 1 whole chicken, or 8-12 pieces.
Less than 15 minutes
Serves: 6
MAIN INGREDIENTS:
180 ml PnP tomato sauce
125 ml soy sauce
60 ml peach chutney
15 ml worcestershire sauce
1 stick PnP ginger , grated
1 PnP garlic clove , crushed
HERE'S HOW:
•Mix all ingredients together.
•Place chicken pieces in marinade and leave for as long as you possibly can.
CHICKEN RUB: [FRESH LIVING]
This makes about 300g of rub. Great for all cuts of chicken, if you can rub it on about half an hour before cooking to allow the flavours to penetrate the meat.
Less than 30 minutes
Serves: 4
INGREDIENTS:
1 tsp salt and cracked black pepper
1 tsp PnP pepper
4 tbsp treacle sugar
1 tsp fennel seeds, toasted
1 piece star anise
2.5 ml PnP cinnamon
1 lemon , zest only
WHAT TO DO:
•Place all ingredients in a blender and blitz until a fine powder is formed.
•Place in a container and store until needed.
•Use to rub on legs, thighs and wings.
•Toss with olive oil and lemon juice to change to a marinade.
3 VAN DIE BESTE MARINADES: [SARIE deur admin]
MOSTERD EN COCA COLA MARINADE: [Wen-Marinade -Rita van der Merwe]
“My resep is die basis vir ’n lams- of varkvleis-marinade. Nadat jy dit die eerste keer gemaak het, kan jy self besluit of jy volgende keer ’n bietjie meer heuning/stroop wil byvoeg vir ’n soeter smaak. Dieselfde met die brandrissie, want party mense hou van ’n bietjie meer byt. As jy bekommerd is oor die gehalte van die vleis, is dit wys omdie ribbetjies eers vir sowat 20 minute sag te kook in soutwater. Dreineer en laat afkoel voor jy dit marineer. Goeie vleis kan jy egter net so rou marineer.”
GENOEG VIR 2KG RIBBETJIES:
150 ml tamatiesous
75 ml heuning of gouestroop
75 ml blatjang
50 ml bruinasyn
50 ml appelkooskonfyt
60 ml bruinsuiker
2,5 ml paprika
2,5 ml sout
2,5 ml peper
15 ml worcestersous
15 ml sojasous
10 ml korrelmosterd
1 brandrissie, ontpit en fyngekap
150 ml coca-cola
2 kg lams- of varkrib
1 ui, in ringe gesny
SO MAAK JY:
Plaas alles buiten die ribbetjie en uie-ringe saam in ’n middelslag-pot oor laehitte. roer stadig tot al die bestanddele opgelos en goed gemeng is. Verwyder van hitte net voor dit kookpunt bereik en laat effens afkoel. Pak ribbetjie in ’n kasserol of plastiekbak wat omgekeer kan word. Pak uie tussenin. Gooi marinade oor en maak toe met deksel. Laat marineer vir sowat 6 uur in yskas terwyl jy vleis elke 2 uur omdraai. Braai oor warm kole of oondrooster tot goudbruin en gaar.
SOET SUUR RIB MARINADE: [2de prys Joan Roberts]
“Ek hou daarvan om resepte aan te pas, en dié een is my ma s’n wat ek oor die jare effens verander het. Aangesien al my vriende so mal is daaroor, het ek besluit om dit met SARIE KOS te deel.”
GENOEG VIR 1 KG LAMS/VARKRIBBETJIES:
1 kg vark- of lamsrib, ribbetjies van mekaar losgesny
1 ui, grofgekap
1 knoffelhuisie, fyngekap
6 peperkorrels
3 lourierblare
MARINADE:
150 ml tamatiesous
75 ml blatjang
1 ui, fyngekap
1 knoffelhuisie, fyngekap
sout en varsgemaalde swartpeper
5 ml mosterdpoeier
2 ml droë basiliekruid
50 ml witasyn
50 g ligbruinsuiker
12,5 ml worcestersous
1 ml tabasco-sous
12,5 ml sojasous
75 ml heuning
50 ml appelkooskonfyt
SO MAAK JY:
Plaas ribbetjies in ’n groot pot saam met die ui, knoffel, peperkorrels en lourierblare. Bedek met water en bring tot kookpunt. laat stadig prut vir 40 – 50 minute of tot vleis sag is. Dreineer. Verhit oond tot 180 °C. Plaas al die bestanddele vir die marinade in ’n middelslag-pot oor lae hitte. Roer stadig vir 10 minute of tot alles opgelos is. Voer ’n oondroosterpan met tinfoelie uit. Pak ribbetjies in die pan en gooi marinade oor. Bak vir 30 – 40 minute terwyl jy die ribbetjies elke nou en dan omdraai. Bak tot goudbruin en bros.
LIPLEKKER MARINADE: [3de prys Mariëtte Nel]
“Mans het nie net ’n swak plek vir die gereg nie – dis ook ’n regmaker! Wanneer my vriend vir my kwaad is, nooi ek hom vir hierdie dis en alle griewe behoort gou tot die verlede!”
GENOEG VIR 1 KG RIBBETJIES:
50 ml kookolie
1 groot ui, fyngekap
1 knoffelhuisie, gekneus
115 g-blikkie tamatiepasta
50 ml asyn
2 ml sout
2 ml gedroogde basiliekruid
1 ml suiker
10 ml heuning
125 ml vleisaftreksel
5 ml mosterdpoeier
10 ml worcestersous
1kg vark- of skaaprib
sout en varsgemaalde swartpeper na smaak
SO MAAK JY:
Verhit olie tot warm in ’n middelslag-pot. Voeg ui en knoffel by en braai vir sowat 3 – 5 minute of tot goudbruin. Voeg tamatiepasta by en sit deksel op. Laat mengsel vir sowat 3 – 5 minute smoor. Voeg asyn, sout, basiliekruid, suiker, heuning, aftreksel, mosterdpoeier en worcestersous by. Meng goed, maak toe met deksel en laat prut vir sowat 15 minute tot sous verdik. Verhit oond tot 240 °C. Geur ribbetjies met sout en peper. Plaas op oond-roosterpan vetkant na bo en gooi marinade oor. Bak vir 5 minute, haal uit en draai ribbetjies om. Bedek weer met marinade. Verlaag temperatuur tot 200 °C en bak ribbetjies verder vir sowat 40 minute. Draai ribbetjies gereeld om en hou aan om dit met die marinade te bedek. Rooster tot goudbruin en gaar.
OOR DIE KOLE:
Die ribbetjies kan ook op ’n rooster oor die kole gaargemaak word. Kies ribbetjies wat nie te veel vet aan het nie. Marineer vir sowat 30 minute en verf ribbetjies elke keer met die marinade wanneer hulle omgedraai word.
TAILOR-MADE BRAAI SALT/DRY RUB: [JAN BRAAI]
At some stage during your ascendancy to the braai throne in your backyard, you will want to start mixing your own tailor-made braai salt. This might happen on one of those days when Bafana, the Springboks and the Proteas play on the same day and you are tired of eating meat flavoured with the same commercially bought spice for the seventh time; or it might happen right now. Use the recipe and ingredients listed below as a broad guideline rather than as an exact list. View it as a point of departure on your journey. Play around with the quantities, leave something out, add something else. To state the blatantly obvious, if you add more of something, the mixture will have a stronger taste of that, and if you add less, it will taste less of that. Normal supermarkets sell all of these spices in ground format, which makes mixing them easier but if you can’t find something, go to a speciality spice shop.
WHAT YOU NEED (makes almost 1/2 cup of braai spice)
•1 tot salt (I like to use high-quality salt flakes and then crush them.)
•1/2 tot ground black pepper
•1/2 tot paprika
•1/2 tot crushed garlic powder
•1/2 tot ground coriander
•1 tsp cayenne pepper (or chilli powder)
•1 tsp ground cumin
•1 tsp ground cloves
•1 tsp ground nutmeg
•1 tsp ground allspice (pimento)
WHAT TO DO:
1.If some of the ingredients are too big or coarse, solve the problem by taking them for a spin in your coffee grinder or give them some love in your pestle and mortar.
2.Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to season steak, chops or chicken. The salt mix also works very well as a dry rub on large meat cuts like beef brisket or pork belly.
3.Over time you might develop more than one mixture for different meats. For chicken you might want to drop the cloves and the nutmeg and add an item like parsley.
4.Perhaps your pork spice will also have some mustard powder in it, for example. But then you would have to kick out one of the other ingredients, as there are already ten, which is a nice round number. Who wants his own tailor-made braai salt with eleven ingredients?
AND …
The creative process does not stop at choosing the ingredients. You might also want to spend some time or money on choosing a nice glass container or stainless steel shaker to keep your tailor-made braai salt in.
GRANT HAWTHORNE'S CAPE STYLE BRAAI MARINADE:
This is a recipe which gives a flavour of Cape Town. It is something I’ve used for many years and works well with meat products (beef/ chicken/ pork or lamb). I use it for basting the burgers I serve at Maltby Street on Saturdays. Sufficient for 10 persons.
INGREDIENTS:
400ml Tomato sauce
300ml Fruit chutney
50ml Worcestershire sauce
100ml Soy sauce
500g Onion diced
80g Garlic chopped
150ml Olive oil
200ml Red wine
100ml Cola
50g BBQ spice
50g Cracked white pepper
80g Maldon salt
80g Chopped thyme
30g Paprika
10g Chopped Chillies (optional)
HERE'S HOW:
Mix thoroughly and leave to rest in the fridge for 30minutes.
Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.
TAILOR-MADE BRAAI SALT:
At some stage during your ascendancy to the braai throne in your backyard, you will want to start mixing your own tailor-made braai salt. This might happen on one of those days when Bafana, the Springboks and the Proteas play on the same day and you are tired of eating meat flavoured with the same commercially bought spice for the seventh time; or it might happen right now. Use the recipe and ingredients listed below as a broad guideline rather than as an exact list. View it as a point of departure on your journey. Play around with the quantities, leave something out, add something else. To state the blatantly obvious, if you add more of something, the mixture will have a stronger taste of that, and if you add less, it will taste less of that. Normal supermarkets sell all of these spices in ground format, which makes mixing them easier but if you can’t find something, go to a speciality spice shop.
WHAT YOU NEED (makes almost 1/2 cup of braai spice)
•1 tot salt (I like to use high-quality salt flakes and then crush them.)
•1/2 tot ground black pepper
•1/2 tot paprika
•1/2 tot crushed garlic powder
•1/2 tot ground coriander
•1 tsp cayenne pepper (or chilli powder)
•1 tsp ground cumin
•1 tsp ground cloves
•1 tsp ground nutmeg
•1 tsp ground allspice (pimento)
WHAT TO DO
1.If some of the ingredients are too big or coarse, solve the problem by taking them for a spin in your coffee grinder or give them some love in your pestle and mortar.
2.Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to season steak, chops or chicken. The salt mix also works very well as a dry rub on large meat cuts like beef brisket or pork belly.
3.Over time you might develop more than one mixture for different meats. For chicken you might want to drop the cloves and the nutmeg and add an item like parsley.
4.Perhaps your pork spice will also have some mustard powder in it, for example. But then you would have to kick out one of the other ingredients, as there are already ten, which is a nice round number. Who wants his own tailor-made braai salt with eleven ingredients?
AND …
The creative process does not stop at choosing the ingredients. You might also want to spend some time or money on choosing a nice glass container or stainless steel shaker to keep your tailor-made braai salt in.
ROLI'S CHAKALAKA MEAT MARINADE: [KOO RECIPES]
INGREDIENTS:
1 x 410g can KOO Chakalaka Mild & Spicy
60 ml cola
Salt and pepper
WHAT TO DO:
1.Pour the KOO Chakalaka into a deep bowl.
2.Add the meat, pour in the cola, add a generous sprinkle of salt and pepper and stir through to mix and coat the meat well.
3.Place in fridge for at least 2 hours before braaing.
4.Remove the meat from the sauce, but do not discard the sauce.
5. Baste the meat with the KOO Chakalaka sauce during braaing for its delicious flavour.
SIMPLE SPICE AND GINGER BEER MARINADE: [ROBERTSONS SPICE RECIPES]
5 min cooking time
Serves 4 - 8
INGREDINETS:
•250 ml Tomato Sauce
•50 ml Worcestershire Sauce
•50 ml Mrs Ball’s Original Chutney
•15 ml Robertsons Barbecue Spice
•10 ml Robertsons Salt and Vinegar
•340 ml Ginger Beer can
WHAT TO DO:
1.Mix all ingredients together and then marinade for 3-4 hours before braaing. This recipe is great on chicken, ribs, lamb or steak!
VLEISLAND SE WILD STEAK MARINADE: [VLEISLAND SE VLEIS RESEPTE]
BENODIG:
1 koppie olyfoile / Kookolie
½ koppie swart asyn
4 eetlepels suurlemoensap
1 teelepel Growwe swart peper
2 rou hoender eiers
1 teelepel Bakpoeier
MAAK SO:
Meng alles in n mengbak, en klits deeglik, en druk dan die vleis in die mengsel sodat dit heel onder die sous is. Laat staan so 12-24 uur in die yskas, en reguit kole toe…Speserye gooi ek eers as die vleis van die vuur af kom, en in die bord land.
DIJON AND THYME LAMB MARINADE: [Posted in Braai Recipes on by ribshackred]
Add a bit of bite to your lamb chops with this stunning marinade. Great for the braai and with a glass of Rib Shack Red.
INGREDIENTS:
•½ cup olive oil
•1/3 cup lemon juice
•2 Tbs Dijon mustard
•4 thyme sprigs or 1tbsn dried
•2 garlic cloves, sliced
•1 tsp salt
•Black pepper to taste
WHAT TO DO:
This marinade is enough for 12 lamb chops.
Combine all the ingredients and marinate the lamb chops for up to 4 hours.
Wipe off the marinade before braai-ing.
AMAZING PORK CHOP MARINADE: [SIX SISTERS STUFF]
My mom gave me this recipe years ago (I think that she found it in the newspaper) and it is my favorite! I usually have all the ingredients on hand, so it's super easy to throw together. I have never had such a delicious and tender grilled pork chop before I tried this recipe!
YOU NEED:
1/2 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
2 T vegetable oil
2 T green onion
1 t curry powder
WHAT TO DO:
Mix all ingredients together. Add 4-6 pork chops (I usually place the marinade and meat together in a ziploc bag, then put the bag into a bowl). Marinate in the fridge for 6-8 hours (or even overnight). Grill and enjoy!