CAMPERS HOBO PIE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 26, 2011 at 12:41pm
1 lb Ground beef
4 Carrots sliced
2 Potatoes cubed
1 md Onion,sliced in 1/4"-pieces
Butter
WHAT TO DO:
Form hamburger patties and put one patty,with individual of whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.
Brush everything with butter and sprinkle with salt and pepper.
Fold foil over food and place on charcoal or open fire Cook for an hour,turning every 15 minutes.
Chicken can be substituted for the hamburger meat.
CAMPERS PIZZA PIE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 26, 2011 at 12:55pm
8 oz pizza or spaghetti sauce
1 lb Wheat bread
1/4 lb Mozzarella cheese
Pepperoni
WHAT TO DO:
Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread.
Top with Mozzarella cheese and sliced pepperoni.
Place other side of bread on top and butter outer sides of bread.
Put sandwich into pie iron and place in coals of fire.
Cook until bread is toasted.
VLEISPASTEI IN ’N ROOSTER: [oorsprong onbekend]
2 x 400 g-rolle gevriesde skilferkorsdeeg
1 x 50 g sakkie tamatiepasta
½ koppie blatjang
2 koppies gaar kerriemaalvleis
1 ui, fyngekap en gebraai in olie
2 koppies gerasperde cheddarkaas
¼ koppie melk
Spray & Cook
Spuit ’n toeknyprooster (verkieslik met ’n randjie) deeglik met Spray & Cook.
Ontvries die skilferkorsdeeg vooraf.
Rol die eerste rol lekker dun uit, net kleiner as die rooster. (As jy nie ’n roller saamvat bos toe nie, gebruik sommer ’n skoon bottel of blik.)
Sit dié vel deeg op die onderste helfte van die rooster.
Rol dan die ander rol effens kleiner as die eerste uit en hou eenkant.
Smeer die tamatiepasta en blatjang op die deeg in die rooster.
Strooi die maalvleis, ui en kaas eweredig bo-oor.
Hou ’n rantjie van die deeg oop, wat later oor die boonste deeg gevou moet word.
Sit die tweede vel deeg bo-op en vou die rant van onderste vel oor die boonste een. Druk die twee velle reg rondom stewig toe sodat dit ’n “pakkie” vorm.
Maak die rooster toe en smeer die melk oor die deeg aan albei kante sodat dit kan bruin bak (jy kan ook ’n eiergeel by die melk meng, maar dis opsioneel).
Moenie die rooster se knippie te styf toetrek nie, anders peul die deeg en vulsel by die gaatjies van die rooster uit.
Sit die rooster redelik hoog bo warm kole sodat dit nie brand nie en braai vir 30 minute of tot goudbruin terwyl jy dit gereeld omdraai.
Draai dit veral die eerste paar minute gereeld om sodat die deeg gaar word en nie deur die rooster se gaatjies sak nie.
Sny dit in stukkies.
Variasie:
Jy kan jou verbeelding vrye teuls gee met dié resep.
Probeer ook ’n pak rou spinasie, gevlokte gaar hoender of gesnyde gerookte hoenderborsies, 1 ui (gebraai), 1 pak gesnipperde spek (reeds gaar), 1 rooi en 1 geel soetrissie, 1 pak sampioene, feta-, mozzarella- en cheddarkaas, en geur dit met roosmaryn-en-olyf-kruie en swartpeper.
Probeer ham, kaas, tamatie en uie met bladjang.
Probeer gaar stukkies wors, agukies, ui fyngekap, sampioene en baie gerasperde cheddarkaas met soetrissiesous.
Probeer drie soorte lekker gerasperde kaas, knoffel en mayonaise.
Wenk:
Begin jou voorbereiding as die kole so te sê gereed is, want as jy die deeg te lank voor die tyd in die rooster toeknyp, begin dit later deur die rooster se gaatjies sak. Dis belangrik om so vinnig as moontlik te werk as jy dit maak.
BIEFSTUK EN NIERTJIEPASTEI:
1 kg biefstuk
4 skaapniertjies
halwe koppie koekmeel
2 ml gemaalde gemmer
1 ml tiemie
3 t Worcestersous
1 t aangemaakte mosterd
1 t sout
kookwater
30 ml sago
4 uie, in skywe gesny
Klitskors:
1 k koekmeel
2 t bakpoeier
knippie sout
125ml sonneblomolie
125 ml melk
1 eier
Sny biefstuk in blokkies. Maak skaapniertjies skoon, sny die wit gedeelte binne uit en sny die niertjies ook in groterige blokkies.
Meng koekmeel, gemmer en tiemie en rol beesvleis en niertjieblokkies daarin tot goed gemeng. Plaas dit in ‘n dikboomkastrol en voeg die Worcestersous, mosterd en sout by. Voeg genoeg kookwater by om die vleis mee te bedek. Sit die deksel op en prut dit oor matige hitte totdat die vleis lekker sag is. Roer die mengsel af en toe om sodat dit nie aanbrand nie. Week die sago in ‘n bietjie koue water. Voeg die uie en sago by die vleis en prut tot die vulsel dik is. Roer af en toe om aanbrand te voorkom. Skep die gaar vulsel in ‘n groot oondvaste bak.
Sif die koekmeel, bakpoeier en sout saam. Klits die olie,melk en eier saam. Voeg die meelmengsel by en klits tot goed gemeng. Gooi die deeg oor die vulsel. Bak die pastei 25 30 minute by 190ºC. Sit dit warm voor.
Lewer 6 – 8 porsies
SUIKERMIELIEPASTEI MET KAAS: [Lekker by braaivleis]
250ml warm melk
60g sagtebroodkrummels
50ml botter sout
peper
5ml mosterdpoeier
knippie rooipeper
1 blik geroomde suikermielies
100g cheddarkaas, gerasper
3 ekstra groot eiers, geskei
Voorverhit die oond tot 180C. Spuit ‘n 24cm oondbak met kleefwerende sproei.
Giet die warm melk oor die broodkrummels. Voeg die botter by en geur met sout, peper, mosterdpoeier en rooipeper. Voeg die suikermielies en kaas by en meng. Voeg ook die eiergele by. Klits die eierwitte tot dit sagte punte vorm en vou by die mengsel in. Giet in die voorbereide oondbak, plaas in ‘n groter oondvaste bak wat halfvol gevul is met kookwater en bak 40-60 minute lank of tot die mengsel gestol en effens bruin is van bo. Dien dadelik op saam met slaai en braaivleis.
KORSLOSE HOENDERPASTEI: (Lorna Whyte)
1 Hoender
2 Eiers
'n Kwart k Mayonaise
1 k Gekoote rys
2 Pakkies Simba chips
1 Steel Selery
1 blikke room sampioene sop
1 Pakkie sampioen sop
1 Ui
1 k Ertjies
Hoender aftreksel
Melk en water
Gerasperde Kaas
Metode
Kook hoender en sny in fyn blokkies.
Kook eiers hard en sny fyn.
Druk Simba chips fyn.
Maak sop aan soos op aanwysings maar vervang die helfte van die
vloeistof met Melk en die ander helfte met water.
Kap ui fyn en en braai in botter.
Meng alles behalwe aftreksel saam.
Plaas in oondbak.
Indien te droog voeg hoenderaftreksel by.
Strooi gerasperde kaas oor.
Baak in oond teen 200º C vir 10 tot 15 minute.
Wenk
Hierdie gereg kan net so gevries word voordat dit gebak word.
Ontdooi en bak dan soos bo beskryf.
Hierdie mengsel is genoeg vir twee groterigge pasteie of 3 kleinerigge pasteie.
MAKLIKE SLAPDEEG VIR ENIGE PASTEI:
.by Kos vir kampeerders met idees vir kampering on Thursday, 29 September 2011 at 15:18.
½ koppie melk
½ koppie olie
1 eier
200ml meel
10ml bakpoeier
Meng alles goed saam en skep oor die vleis in jou bak of pot.
VLEISPASTEI IN ’N ROOSTER: [BRAAIDAG Wally Goosen]
Die lekkerbekke gaan nie wil ophou eet nie ...
Jy het nodig (vir 4-6 porsies):
• 2 x 400 g-rolle gevriesde skilferkorsdeeg
• 1 x 50 g-sakkie tamatiepasta
• ½ koppie blatjang
• 2 koppies gaar kerriemaalvleis
• 1 ui, fyngekap en gebraai in olie
• 2 koppies gerasperde cheddarkaas
• ¼ koppie melk
• Spray & Cook
Dan maak jy só:
1. Spuit ’n toeknyprooster (verkieslik met ’n randjie) deeglik met Spray & Cook.
2. Vakansie-oefening.
Ontvries die skilferkorsdeeg vooraf.
Rol die eerste rol lekker dun uit, net kleiner as die rooster. (As jy nie ’n roller saamvat bos toe nie, gebruik sommer ’n skoon bottel of blik uit jou ammoboks.)
Sit dié vel deeg op die onderste helfte van die rooster.
Rol dan die ander rol effens kleiner as die eerste uit en hou eenkant.
3. Nou vir die lekker deel.
Smeer die tamatiepasta en blatjang op die deeg in die rooster.
Strooi die maalvleis, ui en kaas eweredig bo-oor.Hou ’n rantjie van die deeg oop, wat later oor die boonste deeg gevou moet word. Sit die tweede vel deeg bo-op en vou die rant van onderste vel oor die boonste een. Druk die twee velle reg rondom stewig toe sodat dit ’n “pakkie” vorm.
4. Losweg.
Maak die rooster toe en smeer die melk oor die deeg aan albei kante sodat dit kan bruin bak (jy kan ook ’n eiergeel by die melk meng, maar dis opsioneel).
Moenie die rooster se knippie te styf toetrek nie, anders peul die deeg en vulsel by die gaatjies van die rooster uit.
5. Hoog en droog.
Sit die rooster redelik hoog bo warm kole sodat dit nie brand nie en braai vir 30 minute of tot goudbruin terwyl jy dit gereeld omdraai.
Draai dit veral die eerste paar minute gereeld om sodat die deeg gaar word en nie deur die rooster se gaatjies sak nie.
6. Smullekker.
Sny dit in stukkies en val in die middel van die bos weg aan ’n tuisgemaakte pastei.
Variasie:
Jy kan jou verbeelding vrye teuls gee met dié resep.
Probeer ook ’n pak rou spinasie, gevlokte gaar hoender of gesnyde gerookte hoenderborsies, 1ui (gebraai), 1 pak gesnipperde spek (reeds gaar), 1 rooi en 1 geel soetrissie, 1 pak sampioene, feta-, mozzarella- en cheddarkaas, en geur dit met roosmaryn-en-olyf-kruie en swartpeper.
Wenk:
Begin jou voorbereiding as die kole so te sê gereed is, want as jy die deeg te lank voor die tyd in die rooster toeknyp, begin dit later deur die rooster se gaatjies sak. Dis belangrik om so vinnig as moontlik te werk as jy dit maak.
SPINACH AND CHEESE BRAAI PIE: [MELROSE RECIPES]
Cooking the pastry on the braai gives it a delicious smoky flavour.
Serves 8
1 roll (400 g) ready-to-use puff pastry
80 ml (1/3 cup) Melrose cheese spread
1 punnet (250 g) sliced brown mushr...ooms, fried
2 bags (300 g each) shredded spinach
1 egg, beaten
Roll the pastry out slightly thinner on a floured work surface. Spread the entire surface with Melrose cheese spread and top the one half with fried mushrooms. Steam the spinach in the microwave or in a steamer until wilted, and then squeeze between your hands to remove any liquid. Chop finely and place on top of the mushrooms. Fold the other half of the pastry over the filling and seal the edges with a fork. Brush the pie with beaten egg. Brush a clasp braai grid liberally with oil to prevent the pie from sticking, put the pie inside and close the clasp. Braai over medium coals, turning often, for about 20 minutes, or until the pastry is puffed and golden brown and the pie is cooked through. Serve with a green salad with coal-roasted sweet pepper strips and cherry tomatoes.
polenta: bring the water or stock to a rapid boil and slowly pour in the polenta. Stir or whisk over medium heat for about 5 minutes, until thick. Remove from the heat and stir in the Melrose spread. Season to taste and serve warm.
Serve kebabs on the polenta with a chopped salad of tomatoes, cucumbers, onion and fresh mint.
GROENTE BRAAI PIE: [MY EIE RESEP]
1 pk Gemengde groente [die wat vir sopmengsel gebruik word]
Witsous [ nie te slap nie]
Gerasperde verouderde cheddarkaas, lekker baie
1 pk streekspek [bros gebraai en gekrummel]
1 bakkie gesnyde sampioene
1 pk skilferkosdeeg [gevriesde, wat jy ontdooi het]
1 uie fyn gekerf
2 knoffelhuisies fyn gekerf
sout en peper na smaak
1 klein rooi rissie fyn gekerf [verwyder pitte en vliese] opsioneel
Braai die die uie, knoffel en sampioene tot sag.
Voeg die groente by en braai tot sag.
Laat koud word.
Braai spek in mikrogolf vir 3 - 5 minute tot bros.
Kap fyner.
Voeg groentemengsel, kaas, spek en witsous by en meng deeglik.
Geur met geurmiddels.
Smeer hierdie op een laag skilferkosdeeg.
Sit 2de laag deeg oor en druk goed vas, sodat niks kan uitloop nie.
Sit in toeknyprooster.
Smeer olyfolie, gesmelte botter of "eggwash" oor.
Braai oor vuur tot gaar en goudbruin.
LUDWIG’S KILLER BRAAI PAAI:
INGREDIENTS:
2 x Rolls Puff Pastry
200g Smoked Bacon
250g Chicken Breasts (de-boned)
250g Mushrooms Chopped
100g Spinach Chopped
125g Mozzarella Cheese Grated
125g Cheddar Cheese Grated
125g Feta Cheese Broken Up
3 x Packo Chillies Chopped, or any proper chilli, don’t remove the seeds!!
2 x Eggs
2 x Garlic Cloves diced fine
1 x Medium Onion Diced
Some green and red pepper chopped
Rosemary & Olive Spice to taste
Some Olive Oil for frying
Lemon Pepper Spice to taste
Sea salt & black pepper, freshly ground, to taste
1 x Clamp Grill, but the one with the raised sides (mostly used for fish)
HOW TO:
Sprinkle some floor on a flat surface then take your puff pastry and roll it out a bit, both length and width wise. The reason for this is just to increase the surface area a tad, without over doing it of course!! If you roll it out to thin, it is an absolute nightmare to work with, it breaks or rips as soon as you touch it. You’re looking at increasing the size by about a ¼ to a 1/3 of the original size, that should work fine.
In the mean time, spice your chicken to taste and place your chicken breasts on nice hot coals. Yes you could do fry the chicken on the stove, but to me, anything charred grilled on a wood fire, adds a whole heap of flavour to the meat. As soon as they’re done, keep the meat in a warm place somewhere.
Now add some olive oil to a pan and fry the following ingredients all together: bacon, green/red peppers and the chopped onion. Braai until just about done, then add the finely diced garlic, chopped chillies, the rosemary & olive, lemon pepper spices and S&P to taste. Fry for a few minutes more and turn the stove down to a low heat.
Now comes the tricky part. Take a rolling pin or anything round and smooth, rub some flour on it and gently roll the puff pastry up on the pin. Open up your clamp grill and gently unroll it onto the grill. DO NOT TRY LIFT THE PASTRY BY HAND IT WILL RIP, dan is dit ‘n gemors!!!! It’s best to get someone to hold the grill whilst you do this part, it just gives you more control over the pastry.
Grab your chicken and chop it into cubes, try not to make the pieces to big, or it will make the pie to bulky for the grill. Add about ½ of the spinach to the pastry, then layer the chicken and chopped mushrooms evenly across the spinach. Leave an edge approx. 1.5” around the pastry open, so you can fold the edges around when you done adding the filling.
Take your onion/bacon/pepper mix, once again, spreading it evenly across the pie. Take your cheeses, mix them together, and repeat process.
Add the remaining spinach to the top layer of ingredients. Using your rolling pin again, take the 2nd layer of pastry and add it to the whole lot. When done, simply fold the edges over, to form a sealed pie.
Take the 2 eggs and beat them together, after which you paint the pastry with a healthy layer of egg. Now place the painted side facing the coals, then you can paint the other side with the egg wash.
Turning the pie regularly, seems to do the trick well, to get that nice even golden tan on the pastry. What we are looking for is a nice golden brown colour on the pastry, and then we know we’re getting there! After about 15min. or so (depending on the heat of your coals), the pie will be golden brown, remove from fire and let rest for a minute or so.
Using your fingers, gently push the pastry, which got stuck to the grill, downward, to loosen it from the grill. Grab a spare cookie/oven tray, turn it up-side-down over the pie, close the grill again then flip the grill around to get to the other side. Same story, gently push the stuck parts away from the grill and when done, remove the grill from the pie.
And there you have it, a perfect braai paai which I am can assure you, will not touch sides with the family. Mine went down so well with my lot, I was instructed to do another on Sunday!!
POINTS TO PONDER:
- Make sure your pastry has defrosted properly, ells it wil break apart once you start working with it.
- Don’t roll the pastry out to thin, ells the same will happen as mentioned above.
- Don’t try lifting the pastry by hand, it is a disaster begging to happen. Use the rolling pin method.
- Make sure your chicken is braaied throughout.
- Don’t over do the ingredients and make sure the ingredients are spread evenly across the pastry. If there is to much ingredients in the pie, or it is not spread evenly, all that will happen is, as soon as you close the grill, the grid of the grill will slice your mega pie into a whole heap of cocktail pies, which sucks. (That is also why we use the raised side grill. If the pastry breaks or rips, it will cause all the ingredients to fall out of the pie as it all starts cooking, and the ingredients start becoming more liquidy.
HAM-MOSTERD-EN-KAAS-PASTEI:
2 velle blaardeeg
10 snye ham
25 ml korrelmosterd
250 g gerasperde cheddarkaas
1 eier, geklits
Plaas een vel blaardeeg op tafel of rooster.
Rangskik ham bo-op.
Hou so 2 cm deeg reg rondom oop.
Smeer korrelmosterd op ham en sprinkel kaas oor.
Bedek met die tweede deegvel en druk die kante baie goed saam.
Smeer geklitste eier oor en plaas in toeknyprooster.
Bak tot deeg gaar en goudbruin is.
Sny in groot vierkante en sit warm voor.
4 porsies
Jy kan hierby ook dun tamatieskywe en avo skywe sit.
Smeer ook bietjie soetrissiesous oor.
Net so lekker en weer iets anders.
SPEK EN EIERPASTEIE:
6 kersietamaties
6 repies spek (gesnipper) en reeds gaar gebraai.
4 eiers geklits
½ koppie melk
6 eetlepels gerasperde kaas
Pietersielie
Meng al die bestanddele saam en skep in 'n muffinpan. Bak by 150 ºC vir 25 minute.
HAMBURGER PASTEIE: [SARIEKOS]
Jy hoef nie saans ure in die kombuis deur te bring nie - niks langer as 30 minute nie!
30 minute - 4 pasteie
•30 ml sonneblomolie
•4 klaargemaakte hamburger-patties
•8 snye cheddarkaas
•2 velle (400 g elk) blaardeeg
•1 eier, geklits
Verhit jou oond tot 220 °C.
Verhit die olie in ’n pan. Braai die hamburger-patties vir so 2 minute weerskante tot bruin.
Plaas 4 snye kaas (ewe ver van mekaar af, na die hoeke toe) op die eerste vel blaardeeg.
Sit ’n patty bo-op elke stuk kaas.
Hoewel die vleis nog warm is, sal die kaas keer dat die deeg pap word.
Sit nog ’n sny kaas bo-op elke patty.
Smeer die deeg rondom elkeen goed met die geklitste eier.
Plaas die tweede vel deeg oor en druk dit goed af om elke stapeltjie.
Sny die deeg rondom elke stapeltjie af en druk die deeglae weer goed opmekaar vas.
Vou die deegrande stewig om sodat die pasteie goed verseël is. Plaas op ’n goedgesmeerde bakplaat en verf bo-op met die geklitste eier.
Bak vir 20 - 25 minute tot goudbruin.
Sit voor met tamatiesous en slaai.
OF maak buite by die braai, deur pasteie in toeknyprooster te sit en oor die kole te braai soos 'n braaipie.
MOROKAANSE HOENDERPASTEI: [Deur Aletta Lintvelt]
Maak 1 groot pastei
Voorbereityd 20 minute
Baktyd 30 minute
As jy ’n klaargeroosterde hoender gebruik, is dié pastei vinnig en maklik – jy rol net alles in filodeeg toe en bak dit in ’n platboom-swartpot!
botter
2 knoffelhuisies, gekap
1 knippie saffraan (opsioneel)
1 eetlepel kerriepoeier
1 teelepel kaneel
1-2 koppies gaar botterskorsieblokkies (sag gestoom of gerooster)
½ koppie macadamianeute of amandels
½ -1 koppie tamatiepassata
10 groenolywe, ontpit en middeldeur gesny
1 klaargeroosterde hoender, gevlok
½ koppie hoenderaftrekse
½ koppie room (opsioneel)
sout na smaak
4-6 velle filodeeg, ontdooi
So maak jy:
Smelt 4 eetlepels botter in ’n pan en braai die knoffel en kruie vir 5 minute daarin. Voeg die res van die bestanddele by en laat dit prut. Geur die mengsel met sout en peper na smaak en laat dit vir nog ’n paar minute prut om die vloeistof te verminder. Die mengsel moet effens drooggekook wees.
Rol die filodeeg oop en gebruik ’n kwassie om elke vel met botter te verf voordat jy nog ’n vel daarop neersit. Plaas die velle in ’n gesmeerde platboompotjie en skep die vulsel daarop. Vou die deeg toe en verf nog botter aan. Jy kan die kors met melk of ’n geklitse eier verf vir ekstra glans.
Sit die pot se deksel op en bak die pastei oor matige kole vir 20-30 minute totdat die kors goudbruin is (’n skottelbraai werk ook goed). Jy kan dit ook sonder die deksel in ’n oond van 200 °C bak.
Laat die pastei eers ’n bietjie in die pot afkoel en dop dit dan uit. Sit dit in skywe voor saam met blatjang.
Jy kan ook net die vulsel in ’n reghoekige oondbak skep en dit met ’n paar lae filodeeg bedek.
VISPASTEI: [Deur STELLA ERASMUS]
400 g skilferkorsdeeg, ontdooi
4 x 100 g witvisfilette
Sout en varsgemaalde swartpeper
Sap en skil van een groot suurlemoen
100 g botter
80 ml basielpesto of enige groen pesto
1 eier, geklits
Voorverhit die oond tot 200 °C en smeer ’n bakplaat met gesmelte botter of olie. Rol die deeg liggies uit op ’n meelbestrooide oppervlak en sny in vier ewe groot stukke. Rangskik ’n visfilet op elke stuk deeg.
Geur die vis met sout, peper, sap en skil van suurlemoen en stip elkeen met ’n stukkie botter. Skep ’n groot lepelvol van die pesto oor die vis. Vou die een kant van die deeg oor die vis en smeer die kante met die geklitste eier.
Vou die ander kant oor die geverfde deel en druk die deeg bymekaar en styf vas met ’n vurk. Plaas die vispakkies op die voorbereide bakplaat en bak vir 20-25 minute of tot gaar. Sit voor met slaai.
Genoeg vir vier mense.
OF maak in toeknyprooster of die kole of in broodoond. [soos braaipie]
BOEREWORSPASTEIE: [Deur ARINA DU PLESSIS]
1 rol (400 g) reg-om-te-gebruik-skilferkorsdeeg
45 ml heelkorrelmosterd
4 stukke boerewors van 15 cm elk
1 eier, geklits
Voorverhit die oond tot 210 °C. Rol die skilferkorsdeeg effens dunner uit op ’n meelbestrooide oppervlak. Sny in vier ewe groot reghoeke. Smeer elke stuk deeg met ’n lagie heelkorrelmosterd.
Druk die vleis van elke stuk wors versigtig uit die derm en vou dit in die deeg toe. Seël die kante met ’n vurk en verf met geklitste eier. Pak op ’n bakplaat wat met bakpapier uitgevoer is.
Bak vir 10 minute, verlaag dan die temperatuur na 180 °C en bak ’n verdere 10-15 minute. Sit voor met skyfies en tamatiesous of blatjang.
Lewer vier pasteie.
OF Kan in broodoond of toeknyprooster gemaak word.
POTATO AND CHEESE PIE: YUMMY!!
Recipe from: - Simply Delicious
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients
6 large potatoes, peeled and cooked
2 large onions, finely sliced
1 cloves garlic, thinly sliced
2 rolls puff pastry
1 1/2 cup grated mature cheddar
2 rounds camembert, slicedSalt,
pepper & paprika to taste
125 mlcream
2Tbs onion soup powder
1 egg, beaten
Method
In a pan, fry the onions in some oil until soft and golden.
Add the garlic and fry for another 2 minutes.
Remove and set aside.
Thinly slice the potatoes, and set aside.
Roll the pastry out to about 2-3mm thick.
Place on a suitable baking tray.
Spread the onions over the pastry leaving a 2-3cm border free.
Scatter the Cheddar cheese over the onions followed by a layer of sliced potatoes.
Season each layer of potato well with salt, pepper and paprika.
Layer the camembert over the potatoes, followed by another layer of potatoes.
Season well.
Mix the soup powder with the cream and beat until smooth.
Slowly pour over the potatoes and bring the edges of the pastry up.
Roll out the remaining roll of pastry and lay over the pie.
Crimp the edges and brush with the beaten egg.
Bake in the oven (180°c) for 15-20 minutes until the pastry is golden and crisp.
[HIERDIE KAN OOK IN 'N TOEKNYPROOSTER GEDOEN WORD]
MAALVLEIS EN BIERPASTEI MET DEEGWIELE: [Deur Sonja Jordt]
Onthou om die pasteideeg betyds uit die vrieskas te haal sodat dit behoorlik kan ontdooi.
Ontspan, dié pastei se deeg koop jy in ’n boks en die res van die resep is vinnig.
Jy benodig (vir 4 mense)
• 1 eetlepel olyfolie
• 250 g knopiesampioene, middeldeur gesny
• 1 groen soetrissie, in blokkies gesny
• 500 g gaar maalvleismengsel, ontdooi
• 150 ml bier
• 2 teelepels Worcestershiresous
• 2 eetlepels Bistopoeier, opgelos in ’n bietjie kraanwater
• 1 rolletjie (400 g) skilferkorsdeeg, ontdooi
• 1 koppie beleë cheddarkaas, gerasper
• 2 eetlepels Italiaanse pietersielie, gekap (plus 4 eetlepels ekstra vir garnering)
• 1 eetlepel tiemie, gekap
• 1 eier, geklits
Só maak jy
1 Sit die oond aan. Voorverhit die oond tot 200 °C. Verhit die olyfolie
in ’n pan en braai die sampioenhalwes en soetrissieblokkies tot sag.
2 Spys en drank. Voeg die ontdooide gaar maalvleis by, plus die bier, Worcestershiresous en Bistopoeier. Verhit die mengsel tot kookpunt en draai dan die hitte laer sodat dit vir sowat 20 minute kan prut.
3 Nou in die bak. Skep die maalvleismengsel in ’n oondbak en laat dit heeltemal afkoel voordat jy die deeg daarop sit.
4 Wielie-Walie. Rol die skilferkorsdeeg op ’n meelbestrooide oppervlak uit. Strooi die kaas, 2 eetlepels pietersielie en tiemie oor en rol dit weer op.
Sny dit met ’n riffeltandmes in skywe van 1,5 cm en rangskik die wiele op die afgekoelde vleis.
Verf die deeg met die eier waarby jy ’n bietjie melk geklits het, want dit gee ’n mooi goudbruin kleur. Bak die pastei vir 20 minute of totdat die deeg uitgerys en gaar is.
Sprinkel die res van die pietersielie bo-oor. Al wat jy nou hoef by te sit vir ’n gebalanseerde ete is ’n slaai.
WENK:
Maak in jou swartplatboompan soos wat jy potbrood sou maak.
BOEREWORS EN MUSHROOM PIE: [onbekend]
Serves 4
Preparation time: 10 min
Cooking time: 30-40 min
300 g boerewors
30 ml (2 T) oil for frying
1 red pepper, diced
200 g mushrooms, halved
1 onion, finely chopped
2 cloves garlic, finely chopped
15 ml (1 T) flour
500 ml (2 c) beef stock
400 g puff pastry
whisked egg for brushing
Preheat the oven to 180 °c.
Fry the boerewors in a hot pan until done. remove from the pan and dice.
Heat the oil and fry the red pepper, mushrooms, onion and garlic for a few minutes.
Stir in the flour, ensuring the vegetables are coated.
Stir in the stock and return the cooked boerewors to the pan.
Stir for 15-20 minutes or until the mixture thickens.
Divide between 2 medium ovenproof dishes and cover each with puff pastry.
Brush with whisked egg and bake for 15-20 minutes.
WENK:
Doen hierdie soos met die braai pie op jou toeknyprooster oor kole.
GUINNESS EN BEESPASTEI: [Deur Aletta Lintvelt - Foto: Dirk Pieters]
Maak 4 pasteitjies
Voorbereityd 20 minute
Baktyd 20 minute
Ek maak hierdie pasteie met lekker ryp kruisskyf (rump steak) om tyd te bespaar, maar as jy meer ekonomies wil wees, kan jy goedkoper dikribsteak (chuck) sag stowe en dit gebruik.
Jy benodig
•1 ui, fyngekap
•olyfolie of botter
•2 eetlepels meel
•1 teelepel paprika
•½ teelepel sout
•1 eetlepel fyn swartpeper
•500 g kruisskyf, in blokkies gesny
•1 gaar aartappel, in klein blokkies gesny
•1 gaar wortel, in ringe gesny
•¾ koppie Guinness-bier
•1 eetlepel bruinuiesop, opgelos in 5 eetlepels water
•1 eetlepel blatjang
•sojasous na smaak
•1 rol skilferkorsdeeg, ontdooi
•1 eier, geklits (opsioneel)
Só maak jy
1.Braai die ui in olie sag, skep dit uit die pan en hou dit eenkant.
2.Meng die meel, paprika, sout en peper en rol die vleisblokkies daarin. Gooi nog ’n eetlepel olie in dieselfde pan, en sodra die olie baie warm is, braai jy die vleis totdat dit bruin buite-om maar nog pienk binne is. Gooi nou die uie en die res van die bestanddele (behalwe die deeg en eier) by.
3.Verlaag die temperatuur en laat dit vir 5 minute prut – die mengsel sal ’n dik sous vorm. Proe eers voordat jy dit verder met sojasous geur en dit effens laat afkoel.
4.Sny die rol skilferkorsdeeg oor die breedte in 4 stroke. Skep die vleismengsel op die een helfte van ’n strook en vou die deeg oor die mengsel toe. Druk die kante plat met ’n vurk sodat die vulsel binne bly. Doen dieselfde met die ander 3 stroke en pak die pasteie op ’n oondplaat.
5.Verf die deeg met eier en bak die pasteie in ’n warm oond (200 °C) vir 20 minute tot goudbruin.
Wenk
As jy stowevleis gebruik, voeg 1 koppie vleisaftreksel by en prut die mengel vir 1-2 uur tot die vleis sag is.
OUDERWETSE LAMPASTEI: [BRON ONBEKEND]
BESTANDDELE:
4 pond Lamsvleis (rugstring is heerlik)
1 glas Wit Wyn
2 wit Uie (in ringe gesny)
1 eetlepel Sago
1 blaartjie Foelie
2 hardgekookte eiers en 1 rou eier
2 onse Botter
‘n Paar skyfies Ham
Sap van 1 Suurlemoen
‘n Bietjie Wonderpeper
Sout en Peper na smaak
METODE:
Sny vleis in netjiese stukkies, smoor die uie in die botter, voeg nou al die bestanddele by, behalwe die eiers, sago en suurlemoensap. Stowe nou die vleis tot dit heerlik sag is.
Voeg nou 1 eetlepel sago en ‘n goeie klont botter by; roer tot die sago gaar is.
Klits geel van eiers goed op, klits bietjie water by en dan die suurlemoensap, voeg by die vleis.
Gooi nou die mengsel in ‘n pasteiskottel.
Sny hardgekookte eiers in skyfies en sit op die mengsel.
Gebruik skilferkors vir die kors van die pastei en smeer oor met wit van eier.
Bak.
LET WEL:
1. Lamsvleis en hoender kan saam gebruik word.
2. Hoender kan ook alleen vir die pastei gebruik word.
MY WENKE:
Jy kan hierdie in Buksie-oondjie maak of in swartpot, sit net kole op die deksel ook sodat die kors kan bak.
Jy kan by die kamp ook liewer die oorgooi degie gebruik of ‘n kapokaartappel bo-laag.
PREI EN AARTAPPEL PASTEITJIES: [uit Sarie kos]
[10 PASTEITJIES OF 'N GROOT PASTEI]
Warmwater-deeg
•500 g (890 ml) koekmeel
•2 ml sout
•2 eiers, geklits
•200 g (220 ml) ongesoute botter
•170 ml warm water
Sif meel en sout saam in ’n mengbak. Maak ’n holte in die middel van die meel en gooi die geklitste eiers daarin. Meng liggies. Smelt die botter in water en bring tot net by kookpunt. Voeg by meel en meng tot deeg. Knie deeg effens op ’n meelbestrooide oppervlak en maak toe met kleefplastiek. Laat rus vir 1 uur in yskas.
Vulsel
•30 ml olyfolie
•500 g strepiespek (streaky bacon), in blokkies gesny
•900 g preie
•1 knoffelhuisie, fyngekap
•2 sag-gekookte aartappels, grof gebreuk met 'n vurk
•250 g crème fraîche
•150 g gruyère-kaas, fyngerasper
•sout en varsgemaalde swartpeper na smaak
•1 eier, geklits
SO MAAK JY:
Verhit olyfolie in pan. Braai spek tot effens bros. Sny preie in skywe en spoel deeglik af. Voeg preie en knoffel by spek en braai tot sag. Voeg aartappel by en laat afkoel, voeg crème fraîche en kaas by. Meng goed en geur met sout en peper. Verhit oond tot 200 ºC. Verdeel deeg in twee en rol dun uit op ’n meelbestrooide oppervlak. Sny sirkel van sowat 12 cm uit. Voer groot gesmeerde muffinpanne (volume 250 ml) uit met deeg. Verdeel vulsel tussen pasteie. Moenie tot bo vul nie, jy moet nog van die deeg bo-op die deksel vou. Rol die ander helfte van deeg uit en druk sirkels met ’n koekie-uitdrukker uit, groot genoeg om die vulsel te bedek. Smeer die rand van die deeg met geklitste eier en vou met die onderste deeg die rand van die deksel toe. Smeer met geklitste eier en plaas in warm oond. Bak vir 50 minute. Haal versigtig uit. Plaas op bakplaat en plaas terug in oond vir sowat 30 minute tot die deeg heeltemal bros is.
MY WENK:
Jy kan van dit ook 'n braai pie maak.
Ham en hoender hierby sal ook lekker wees.
Jy kan ook gekapte sondroogtamaties byvoeg.
Ook lekker met 'n paar gekookte eierskyfies.
Jy kan selfs gevlokte gaar vis hierby voeg.
HOENDER EN SAMPIOENPASTEI: [Deur Aletta Lintvelt]
Gebruik sommer ’n rotisserie-hoender as jy haastig is – maar ont-hou dat dye geprut in wyn baie meer geur sal hê!
Jy benodig:
4 eetlepels botter
250g bruinsampioene, in skywe gesny
1 bossie vars salie
2 knoffelhuisies, gekap
2 - 3 koppies gevlokte hoender (klaar gekook of gerooster)
1 blokkie hoenderaftreksel opgelos in ¼ koppie kookwater
½ koppie witwyn
1 koppie room
sout en peper na smaak
1 rol blaardeeg, ontdooi
Só maak jy
1.Verhit die botter in ’n pan en braai die sampioene en salie vir 5 minute. Voeg die knoffel, hoender, hoenderaftreksel en room daarby en roer. Geur na smaak met sout en peper. As die mengsel nie nat genoeg lyk nie, kan jy nog ’n bietjie water byvoeg. As dit weer te nat lyk, prut vir ’n paar minute om die vloeistof te laat verdamp, maar onthou dat dit verder gaan uitdroog gedurende die baktyd.
2.Skep die hoendermengsel in ’n bak en rol die blaardeeg daaroor uit. Sny dit af wat oorsteek. (Jy kan die blaardeeg liggies uitrol om dit ’n klein bietjie te rek, maar moet dit eerder nie doen nie, want dit verwoes die lagies wat moet oppof.) Jy kan die kors met melk of ’n geklitste eier verf vir ekstra glans.
3.Bak vir 20 tot 30 minute teen 200 ºC of totdat die kors uitgepof en goudbruin is.
MY WENKE:
Jy kan die outjie in jou platboompan maak soos met 'n potbrood tot gaar of in jou Buksie-oondjie of selfs soos 'n braai pie in toeknyprooster.
Bedien met lekker slaai of groente en kapokaartappels of 'n aartappelgebak of die gebraaide plat aartappels.
POTATO AND BACON PIE: [BY MAX EAT]
Arrange the bacon slices in a circle from the center of the pie pan going out. leave the ends hanging over the edge of pan.
On top of the bacon create a layer of over lapping potato slices.
Make sure the slices are pretty thin. I left the skin on mine, but you can peel yours if you like.
On top of the potato layer sprinkle a bit of grated mozarella cheese and season with 1/2 a teaspoon of spice of your choice and some black pepper.
Add another layer of potatoes, cheese and seasoning and top with a final layer of potatoes.
Wrap the bacon over the potatoes and bake in the oven at 210C for about 45-55 minutes.
The bacon should be crisp and the potatoes will be cooked fully through.
MY WENK:
Maak in jou Buksie-oondjie of in platboompan met deksel op en kooltjies op deksel.
VARIASIES:
Met die outjie kan jy lekker variasies maak nl.:
Sit uie en tamaties by met babaspinasie en kaas.
Gebruik fetakaas en sondroogtamaties met dus gesnyde zuchinni.
Maalvleis en kaas.
Dun gesnyde eiervrugskyfies, tamatie, ui en kaas.
Hierdie is maar 'n paar idees, nou kan jy lekker verder jou vulsels maak.
ONTHOU NET, die basiese resep moet daar wees, spek en aartappels.
GENIET hom, ek's seker dit gaan 'n wenner word!
BLITS HOENDERKERRIEPASTEIE: [Kosredakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 6
125 ml (½ k) koekmeel
60 ml (¼ k) masala-kerriepoeier
sout en gemaalde swartpeper
1 kg (sowat 8) hoenderborsies, in repies gesny
60 ml (¼ k) olyfolie
2 uie, gekap
2 knoffelhuisies, gekneus
1 x 410 g-blik heel, geskilde tamaties
125 ml (½ k) aftreksel
125 ml (½ k) room
hand vol vars koljanderblare, gekap
1 x400g rol gekoopte blaardeeg
SO MAAK JY:
1. Meng die koekmeel en kerriepoeier in ‘n groot mengbak. Geur na smaak. Rol die hoender in die meel en skud goed af.
2. Verhit die helfte van die olie oor hoë hitte in ‘n groot pan. Braai die hoender vir 3 min. aan elke kant tot goudbruin. Haal uit en hou eenkant.
3. Verhit die res van die olie in dieselfde pan oor matige hitte. Soteer die uie en knoffel daaarin tot sag en deursigtig.
4. Voeg die tamaties met die vloeistof by en druk fyn met ‘n vurk. Geur na smaak.
5. Voorverhit die oond tot 200 ºC.
6. Voeg die hoender by en prut vir 5 min. Verlaag die hitte en voeg die aftreksel en room by. Roer tot die sous deurwarm is. Roer laastens die kruie by.
7. Rol die blaardeeg effentjies op ‘n meelbestrooide werkvlak uit.Sny in vierkante van 4 cm x 20 cm. Skep sowat 45 ml (3 e) hoenderkerrie (of lamskenkelvleis) op die helfte van elke vierkant en vou in ‘n driehoek toe. Verf die rande met ‘n eier-en-water-mengsel en druk met ‘n vurk toe. Verf die bokant van die pasteie met eierglaseersel (1 eier geklop met ‘n bietjie water) en bak vir 20 min. tot goudkleurig en gaar. Sit voor met blatjang en vars koljanderblare en klapperkrulle.
MY WENK:
Maak in toeknyprooster of in jou Buksie.
CORNISH PASTEI: [BRON ONBEKEND]
500g maalvleis
2 pakke ready rolled pastry
250g gevriesde groente
1ui
halwe green pepper
sout en peper na smaak
braaivleis speserye
2Aartappels
5ml bisto
10ml mielieblom
Metode
Braai ui en greenpepper in 1t canolaolie tot bruin en sag. Voeg maalvleis,speserye behalwe die bisto en mielieblom by met 1k water. Kook vir 10min met deksel en dan voeg gevriesde groente by.Kook vir verdere 15min,haal deksel af . Meng bisto en mielieblom met 125ml koue water en voeg by maalvleis en prut vir 5min sonder deksel. haal van stoof af en hou eenkant. spuit oondvaste bak met cook en spray.plaas 1pak deeg onder en skep maalvleis gereg bo-oor dan plaas 2de pak deeg bo op. Verf mayonnaise oor deeg.
Bak vir 20min op180c.
MY WENK:
Maak in jou Buksie of in toeknyprooster oor die vuur.
EMPANADA MET GEBRAAIDE SPEK: [Deur Aletta Lintvelt - foto DIRK PIETERSE]
Maak 6 pasteitjies
Voorbereityd 20 minute
Baktyd 20 minute
Rose Blanche, ’n leser, het vir ons dié roomkaaskorsresep gestuur. Die smake in dié braaipastei herinner my aan rokerige varkribbetjies.
Jy benodig
250 g dik varkspek, in blokkies gesny
1 ui, gekap
1 soetrissie, gekap
spare rib-braaisous (ons het Kraft Honey Hickory Smoke gebruik)
1 koppie gerasperde mozzarellakaas
Vir die kors
½ koppie botter
1½ koppie meel
½ koppie roomkaas
Só maak jy
1.Maak die kors: Vryf die botter in die meel en meng die roomkaas daarby in totdat die mengsel ’n deeg vorm. Bedek dit met kleefplastiek en sit dit vir 20 minute in die vrieskas
2.Braai die spek, uie en soerissie saam totdat dit sag en gaar is en geur dit dan met die braaisous.
3.Rol die deeg uit en maak 6 klein sirkels. Skep ’n paar lepels van die beslag op die een helfte van elke sirkel en strooi van die kaas bo-oor. Vou die deegsirkeltjies toe sodat dit halfmaanvormige pasteitjies vorm. Druk die deegrande met ’n vurk toe en sit die pasteitjies vir 15 minute in die vrieskas.
4.Bespuit ’n braairooster deeglik met kleefwerende sproei. Braai die empanadas hoog oor matige kole (of in ’n skottelbraai) totdat die deeg bros en gaar is. Draai hulle gereeld om sodat die deeg nie swart brand nie. Jy kan dit ook vir 20 minute op ’n bakplaat bak, in ’n oond van 180 °C. Onthou om die empanadas ná 10 minute om te draai.
Wenk
Rose gebruik hierdie degie ook om worsrolletjies vir padkos te maak. Vir die vulsel braai sy maalvleis en geur dit onder meer met uie, blatjang, hawermout en Aromat.
MAMA'S PIZZA PIE: [added by Lynn S - JUST A PINCH]
This is for the Sammie challenge using pizza dough and walnuts. I crushed the walnuts and put it in the dough.
Cook time: 45 Min
Prep time: 1 Hr 30 Min
Serves: one pie
Ingredients
1 lb 96% ground beef
3 italian sausage links-casing removed
4 oz pizza sauce, homemade or store bought
2 green bell, sliced and roasted
1 red onion, sliced and roasted
1 pt mushrooms, sliced
2 c mozzrella cheese, grated
2 can(s) 15oz. diced tomatoes w/oregano, basil and garlic, no salt added
pepper flakes
olive oil spray
Directions
1. I used this pizza dough http://www.justapinch.com/recipe/lynn-socko/multi-grain-pizza-dough/vegetarian-healthy-other-bread.
2. Brown your beef and sausage together, breaking apart as it cooks.
3. Slice bell pepper and onion into small slices, roast under Low heat broiler for about 15 min.
4. Slice mushrooms, grated cheese, and drain as much juice out of diced tomatoes as possible, pop them into a food processor and chop into finer pieces.
5. Using about half of the dough, roll out thinly. Flour surface lightly using flour or cornmeal.
6. TIP:
If you roll the dough up around rolling pin, it is easier to move.
7. Spray bottom and sides of a tart pan. Place dough over pan and gently fit it into the pan bringing the dough all the way up the sides.
8. Pour enough pizza sauce to cover bottom of dough.
9. Start layering pizza, meat, roasted bell pepper and onion, mushrooms, and tomatoes.
10. Sprinkle with pepper flakes if desired, cover generously with cheese. Repeat process without using pizza sauce. (Meat, onion, bell pepper, mushrooms, tomatoes, cheese). Roll out the other half of dough, place on top of tart pan, using your rolling pin, roll around the top edges, this will cut your dough. Now tuck the dough down inside the pan.
11. Bake 425° for 30 min. Remove and add a layer of cheese on top of crust, return to oven and bake another 15 min. or till cheese is browning and melted.
12. Let rest for 15 min. Remove tart ring and cut. Enjoy the fruits of your labor.
NOTE:
If you roll your dough out thin, you will have extra dough when your finished, use this to make a regular pizza, refrigerate dough if not using until later.
MY WENK:
Maak soos jy potbrood sou bak of op jou toeknyprooster, sorg net dat dit goed geseël is.
MAMA’S EASY PIZZA CASSEROLE: [RECIPE LION]
You can never have too man casserole recipes in your collection and this recipe for Mama's Easy Pizza Casserole is a keeper. Loaded with your favorite pizza ingredients - cheese, tomato sauce, and pepperoni - you can decide what you want to put on top. It's like making your own pizza pie at home. A cheesy casserole that the family will love, you don't want to miss out on this wonderful bake. It's not delivery, it's a casserole.
Ingredients
•8 ounces (about 3 cups) uncooked spiral pasta
•1 pound Italian sausage or pizza sausage
•4 cups spaghetti sauce
•1 cup grated Parmesan cheese
•3 ounces sliced pepperoni
•8 ounces shredded mozzarella cheese
Instructions
1.Preheat the oven to 350 degrees F.
2.Cook the pasta according to package directions and drain.
3.Return the pasta to the pot. Meanwhile, in a skillet over medium heat, cook the sausage; drain.
4.Add the sausage and spaghetti sauce to the pasta and stir to combine. Stir in the Parmesan cheese and half of the pepperoni slices.
5.Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese.
6.Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly,
MY WENK:
Maak soos jy potbrood sou bak of maak dit op die deksel van jou platpotjie soos jy 'n pizza sou bak.
BEEF AND CURRY PIE: [photo by Romulo Yanes - EPICURIOUS]
Makes 8 servings
active time: 45 min
These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect...
Ingredients
•1/2 pound ground beef chuck (not lean)
•1 tablespoon soy sauce
•1/2 teaspoon sugar
•1/4 teaspoon salt
•1 teaspoon vegetable oil
•1 medium onion, chopped (1 cup)
•1 tablespoon curry powder (preferably Madras)
•1 large russet (baking) potato, peeled and cut into 1/4-inch pieces (1 cup)
•6 tablespoons water
•1/4 cup frozen peas, thawed
•2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed
•1 large egg, lightly beaten
•Special equipment: parchment paper; a 5-inch round cookie cutter
Preparation
Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.
Cooks' notes:
•Beef pies can be assembled and brushed with egg 1 day ahead and chilled, covered, or 1 week ahead and frozen, wrapped well. Bake frozen pies (do not thaw) an additional 5 minutes.
•Beef pies can be baked 1 day ahead and cooled completely, then chilled. Reheat on a baking sheet in middle of a 350°F oven until filling is hot, about 15 minutes.
LAMSPASTEI: [PASELLA]
Hierdie resep is uit Marlene van der Westhuizen se kookboek Oorvloed – stadskos van die Kaap.
Jy kan dit ook met oorskietlamsboudvleis maak. In daardie geval het jy ‘n bietjie meer as die 1.5kg vleis nodig.
(Bedien 10 gemaklik)
1.5kg lamsvleis verkieslik nek- of stowevleis
2 lamskenkels
100ml goeie olyfolie
1 e eendvet of botter (opsioneel)
750ml droëwitwyn
1 wortel, geskil en in muntjies gesny
4 preie, in muntjies gesny en goed gewas
1 selderystingel met blare, gekap
1 heel knoffelknol
10 naeltjies
1 e koljandersaad, in 'n vysel gestamp
6 jenewerbessies
3 lourierblare
1t peperkorrels
1 liter hoenderaftreksel
sout en varsgemaalde swartpeper
romerige beslag*
METODE:
Verhit die olie en eendvet of botter en verbruin die vleis. Voeg die wyn by en kook omtrent die helfte vinnig weg oor 'n hoë hitte. Voeg al die groente en speserye by. Bedek met die aftreksel. Prut tot dit sag is en vleis van die bene afval (sowat 3 ure).
Skep die vleis met 'n gaatjieslepel uit. Laat dit effens afkoel, ontbeen en pluis. Sif die kookvloestof en plaas terug oor matige hitte. Laat dit reduseer totdat dit 'n dikkerige sous vorm. Skep die warm sous oor die fyn vleis. Meng liggies deur. Proe en geur die vleis met sout en varsgemaalde peper. Skep die wonderlike souserige vleis in 'n gesmeerde vuurvaste bak.
Skep nou die romerige beslag versigtig oor die warm vleis en bak 30 minute by 160C of tot die beslag effens gerys het en liggies verbruin. Bedien die pastei met 'n ruim porsie gaar rys en 'n skeppie kweperjellie. Heerlik!
*OUTYDSE PASTEIDEEG:
Klop 3 eiers, 1 k sonneblomolie en 1 k melk deeglik en voeg dan 2 e romerige mosterd by. Vou 240g bruismeel en ‘n knippie sout liggies in die mengsel in. Nou is dit reg vir gebruik .
MY WENK:
Maak hom in jou potjie met deksel op en kooltjies bo-op deksel.
KOEDOEPASTEI: [GANSPAN SAFARIS]
3kg koedoevleis in blokkiesgesny
200g varkspek in blokkies gesny
250 spekvleis gesnipper
10ml sout swartpeper na smaak
5 ml fyn koljander / koljanderblare ± handvol
6 heel naeltjies in klein ui gesteek
4 gekneusde knoffeltoontjies
2 groot uie gekap
15ml olie
25ml maroelajellie
400g skilferdeeg- uitgerol
MAAK DAN SO:
Geur vleis met geurmiddels.
Braai uie tot deurskynend.
Voeg vleis by en kook vir 4uur.
Onthou om vleis aftreksel by te voeg.
Geur met maroelajellie.
Plaas in vleisskottel.
Sit bo-op vleis en bak by 220°C vir 10 minute.(Onthou om deeg te verf met geklitste eier.)
MY WENK:
Jy kan die ook in jou patboompan maak, sit deksel op en kooltjies bo-op die deksel. Ongeveer 8 - 10 kooltjies.
Kan ook die oorgooi degie gebruik ipv skilferkosdeeg.
Jy kan hom ook soos die braai-pie maak in die toeknyprooster.
BACONROL / SPEKROL: [RENTIA ODENDAAL PRETORIUS]
1 blaardeeg/puff pastry – dun uitgerol
1 pak spek gesnipper
1 x 125 g fyn gekapte sampioene
½ green pepper
3 tot 4 snye ham repies gesny
1 fyn gekapte ui
1 wiel fetta kaas
SO MAAK JY:
Braai alles tot gaar
Smeer oor blaardeeg
Gerasperde gouda, mozarella, cheddar kaas
Strooi laag cheddar, laag gouda en laag mozarella (dun lagies) rol soos rolkoek op. Sny snitte vertikaal in blaardeeg. Smeer bietjie melk of mayonaise of eier oor. Bak vir 45 minute by 180 grade tot gaar en goudbruin.
Werk mooi met jou deeg, moenie dt dit iewers skeur nie, anders kook jou mengsel uit.
MY WENK:
Maak soos 'n braai-pie in jou toeknyprooster.
GUINNESS BRAISED ONION AND AGED WHITE CHEDDAR QUINCH:
Guinness braised sweet caramelized onions baked into a savoury aged white cheddar quiche with a light and flaky, buttery crust.
Servings: makes 6 servings
Prep Time: 10 minutes
Cook Time: 1 hours 15 minutes
Total Time: 1 hours 25 minutes
Ingredients
4 slices bacon, cut into 1 inch pieces
1 pound onions, sliced
1/2 cup Guinness
2 teaspoons grainy mustard
2 teaspoons Worcestershire sauce
1 cup cream
4 eggs, lightly beaten
1 cup aged white cheddar, shredded
cayenne, salt and pepper to taste
1 pie crust, rolled out and fitted to a pie plate, chilling in the fridge
Directions
1.Cook the bacon in a pan oven medium heat until crispy and set aside on paper towels to drain reserving the grease in the pan.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add 1/4 cup Guinness and simmer until the liquid has mostly evaporated, about 15 minutes and repeat.
5.Mix in the bacon, cream, eggs and 1/2 of the cheese and season with cayenne, salt and pepper. 6.Pour the mixture in to the pie crust and top with the remaining cheese.7.Bake in a preheated 375°C oven until golden brown on top and set in the center, about 25-30 minutes.
MY WENK: Maak in jou Buksie-oond of in platboompan met deksel waarop kooltjies gepak word.
MAMMA'S PIZZA PIE: [added by Lynn S]
This is for the Sammie challenge using pizza dough and walnuts. I crushed the walnuts and put it in the dough.
Cook time: 45 Min Prep time: 1 Hr 30 Min Serves: one pie
Ingredients
your favorite pizza dough or store bought dough
1kg 96% ground beef [fat free]
3 italian sausage links-casing removed
4 oz pizza sauce, homemade or store bought
2 green bell, sliced and roasted
1 red onion, sliced and roasted
1 pt mushrooms, sliced
2 c mozzrella cheese, grated
2 can(s) 15oz. diced tomatoes w/oregano, basil and garlic, no salt added
pepper flakes
olive oil spray
Directions
1. I used this pizza dough http://www.justapinch.com/recipe/lynn-socko/multi-grain-pizza-dough/vegetarian-healthy-other-bread?
2. Brown your beef and sausage together, breaking apart as it cooks.
3. Slice bell pepper and onion into small slices, roast under Low heat broiler for about 15 min.
4. Slice mushrooms, grated cheese, and drain as much juice out of diced tomatoes as possible, pop them into a food processor and chop into finer pieces.
5. Using about half of the dough, roll out thinly. Flour surface lightly using flour or cornmeal.
6. TIP: If you roll the dough up around rolling pin, it is easier to move.
7. Spray bottom and sides of a tart pan. Place dough over pan and gently fit it into the pan bringing the dough all the way up the sides.
8. Pour enough pizza sauce to cover bottom of dough.
9. Start layering pizza, meat, roasted bell pepper and onion, mushrooms, and tomatoes.
10. Sprinkle with pepper flakes if desired, cover generously with cheese. Repeat process without using pizza sauce. (Meat, onion, bell pepper, mushrooms, tomatoes, cheese). Roll out the other half of dough, place on top of tart pan, using your rolling pin, roll around the top edges, this will cut your dough. Now tuck the dough down inside the pan.
11. Bake 425° for 30 min. Remove and add a layer of cheese on top of crust, return to oven and bake another 15 min. or till cheese is browning and melted.
12. Let rest for 15 min. Remove tart ring and cut. Enjoy the fruits of your labor.
NOTE: If you roll your dough out thin, you will have extra dough when your finished, use this to make a regular pizza, refrigerate dough if not using until later.
MY WENK:
Maak 'n lekker braai-pie in toeknyprooster.....heerlik!
KREATOPITA: [MEAT PIE WITH PHYLLO CRUST:
In Greek: κρεατόπιτα, pronounced kray-ah-TOH-pee-tah
Fresh herbs make this a special treat. If fresh aren't available, use dried; however, instead of dried oregano, substitute with dried spearmint. This quantity is for a 16 1/2 x 12 inch (or equivalent) pan (roasting or lasagna pan).
Cook Time: 1 hour
Total Time: 1 hour
Ingredients:
•1 quantity of Best Homemade Phyllo for Filled Pies (see below)
•6 to 6 1/4 pounds of beef or lamb, cut in small pieces
•2/3 cup of olive oil
•1/2 cup of dry red wine
•2 teaspoons of salt
•1/2 teaspoon of pepper
•1 tablespoon of tomato paste
•1 cup of long-grain rice
•2 medium onions, finely chopped
•5-6 cloves of garlic, finely chopped
•1 heaping tablespoon of fresh finely chopped rmint
•1 heaping tablespoon of fresh finely chopped oregano
•1 level tablespoon of fresh finely chopped dill or fennel leaves
•2 tablespoons of fresh finely chopped flat-leaf parsley
•3-4 cups of water
Preparation:
Sauté the onion and garlic in hot olive oil. When the onion softens, add the meat and brown well. Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water. Cover, reduce heat, and simmer for 1 1/2 to 2 hours, until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.)
Stir in rice and turn off heat.
Preheat oven to 340F (170C).
MY WENK:
Maak dit in jou toeknyprooster soos 'n braai-pie.
MY MOM'S RECIPE BOOK: = "SLAP DEGIE VIR MENIGE GEBRUIK!
In my mom’s recipe book, in one corner, is a small handwritten recipe that looks like this:
“Slap degie vir menige gebruik”
We have teased my mom so many times over the years about this, but when she serves this “slap degie” on stewed fruit served with game, or use it to make a hearty beef stew even more delicious, we are all quiet and all you hear around the table is sighs of satisfaction and bliss. This “slap degie changes the ordinary to sublime and supper into a plate of comfort food.
I emplore you you to try this, once you’ve made it, try to add herbs or spices or even cheeses to it. Let me know what you think!!
INGREDIENTS:
1 cup selfraising flour
salt
1 egg
oil
milk
METHOD:
Break the egg in a cup and fill to halfway with milk and then to the top with oil. Pour into a mixing bowl. Add the flour and salt and mix. If the batter is too stiff, add a little more milk. That is it!!!! Pour it over meat, stewed fruit, chicken…whatever you like….. Just bear in mind, your meat or fruit has to be cooked already….this is just a topping and bakes in about 25-30 minutes.
The circles on the top of my pie, is is made by placing onion rings on the batter just before baking.
BOEREWORSPASTEI: [PETERJASIE]
(Bedien ses)
500 g boerewors (oorskiet van braai werk goed)
3 eiers, geklits
1 klein blikkie soetmielies
botter, melk, sout en peper
6 medium aartappels, geskil (of een sakkie aangemaakte Smash)
1 k gerasperde Cheddarkaas
SO MAAK JY:
Braai boerewors, ontvel en sny in dik skywe.
Kook aartappels tot gaar. Geur met 'n klont botter en 'n bietjie melk.
Voeg soetmielies, ¼ van die kaas en geklopte eiers by. Klop mengsel tot romerig.
Pak boereworsskyfies in 'n oondvaste bak en skep aartappelmengsel oor.
Druk mengsel plat met vurk. Strooi gerasperde kaas oor.
Bak tot kaas gesmelt is en plek-plek bruin begin word.
HEALTHY EASY PIE CRUST: [By Sarah Pachev]
This is the easiest healthy pie crust recipe I found. Anybody could make it and it tastes great, similar to the texture of a grahmn cracker crust. I adjusted the original recipe found in Wheat Cookery to make it healthier.
1½ cup whole wheat flour
3/4 tsp sea salt
2 Tbs cold milk (soy or rice milk work too)
½ cup olive oil
HERE'S HOW:
Sift four and salt.
Combine oil and milk.
Combine to flour mixture.
Finger mold dough around pie pan.
Bake a 375 for 20 minutes,
FOR THE BRAAI PIE: [HANLIE GREEN]
2 x 500g rolls puff pastry 2 – 3 baby marrows
1 large onion chopped 1/2 cup cubed feta
1 yellow pepper sliced 1/2 cup grated matured white cheddar cheese
250g sliced brown mushrooms 1 cup grated mozzarella cheese
4 chicken breast fillets cubed olive oil
OR ANY FILLING OF YOUR CHOICE salt and pepper
EARLIER IN THE DAY…
Fry the onions, mushrooms and sliced yellow pepper in a bit of olive oil until soft. Fry the cubed chicken and season well. Leave to cool and refrigerate – the pastry needs cold ingredients.
Defrost the pastry in your fridge.
ONE HOUR BEFORE SERVING…
On a tray that fits into your fridge, open the first roll of puff pastry, brush with a bit of olive oil and flip it over onto the plastic sheet on the tray. Scatter the cooked chicken, onion, mushrooms and yellow pepper. Make sure you drain all the liquid before adding the filling on the pastry. Add the cheese and top with thin slices of baby marrow, ( Mandy used a potato feeler to slice the marrows). Season with salt and pepper…
Cover with the second sheet of puff pastry, close the sides by pressing lightly with a fork all around the edges. Brush with olive oil and refrigerate. It is important to refrigerate the “braai pie” for at least 45 minutes otherwise the pastry will be too soft for the braai grid.
FOR THE BRAAI…
Transfer the “braai pie” from the tray and plastic onto the braai grid. Braai for +/- 10 minutes over a medium heat, make sure the pastry don’t burn.
Turning with a semi closed grid…
Carefully close the grid, don’t press it tightly, and turn over. The pie might be slightly stuck to the “now top side” of the grid, carefully loosen it, and braai for another 10 minutes on a low heat until golden brown..
Serve immediately.
TOMATO PIE: [CLOSET COOKING]
(makes 6+ servings)
INGREDIENTS:
1 pie crust
4 large tomatoes (sliced thickly)
1 tablespoon sugar
pepper to taste
1/4 cup green onions (sliced)
1 cup mayonnaise
1 cup cheese (grated)
1/4 cup bacon (sliced into 1 inch pieces and cooked)
DIRECTIONS:
1. Place the tomato slices on the bottom of the pie shell in one or two layers and sprinkle with the sugar, pepper and green onions.
2. Mix the mayonnaise, cheese and bacon and spread over the tomatoes.
3. Bake in a preheated 400F oven until golden brown and bubbling, about 20-30 minutes.
MY WENK:
Kan soos 'n baai-pie gemaak word.
BREAKFAST HOBO PIES: [CaAMPING FOOD -Recipe from PocketChangeGourmet.com]
Prep Time: 2 minutes
Cook Time: 8 minutes
Spending time around the camp fire? Start your morning off with these Breakfast Hobo Pies.
INGREDIENTS:
Sliced bread
Butter
Eggs
Cheese slices
Sausage patties, cooked
INSTRUCTIONS:
1.Spray the inside of the hob pie maker with cooking oil.
2.Butter one side of each piece of bread.
3.Place in the pie maker buttered side down.
4.To one side add cheese slice and cooked sausage patty.
5.Whisk egg in a bowl and pour over sausage and cheese, assemble both sides together.
6.Cook over campfire 4-8 minutes turning frequently, finish cooking by placing on hot coals for 5-10 seconds on each side.
MY WENK:
Hierdie kan in jou jaffelpan of snackwicher gemaak word.
POTJIE PIE: [POTJIEKOS]
With a delicious mince filling and cheese crust, this pie is irresistible.
2 onions, finely chopped
6 cloves of garlic, crushed
olive oil
2 celery sticks, finely chopped
5 medium carrots, finely chopped
5 medium baby marrows, cut in chunks
250 g streaky or back bacon, chopped
200 g chicken livers, chopped (optional)
500 g lean mince
2 x 400 g tins chopped tomatoes OR
6 fresh tomatoes, chopped
250 ml (1 c) red wine
10 ml (2 tsp) sugar
2 bay leaves
a handful of origanum or basil leaves, chopped
ground sea salt and black pepper
WHAT TO DO:
1. Sauté onions and garlic in oil over medium heat. Remove and keep warm. Repeat with mixture of carrots and celery and then with mixture of meats. Mix all ingredients in potjie
and simmer over low heat until thick and flavourful. Season.
2. Crust: Sift 250 ml (1 c) cake flour, 10 ml (2 t) baking powder and pinch of mustard, cayenne pepper and salt together.
Add 250 ml (1 c) grated cheddar cheese. Beat 1 egg into 125 ml (1/2 c) each: milk and sunflower oil.Mix with dry ingredients into a soft batter. Add 45 ml (3 tbsp) chopped
parsley and coriander or basil leaves.Cover potjiekos with batter and simmer with lid on for ± 10 min. until cooked.
Sprinkle with grated cheese.
Serve with pap or polenta.
MERAAI SE PAAI: [KOSKENADES]
2 kg hoenderfilette, ontbeen en sonder vel
1 koppie hoenderaftreksel
1 koppie witwyn
30 ml (2 eetlepels) knoffel, fyngemaak
5 ml (1teelepel) sout
5 ml (1teelepel ) varsgemaalde swartpeper
200 g gekookte ham, in blokkies gesny
2 uie, grof gekap
250 g knopiesampioene, in dun skyfies gesny
250 ml (1koppie) vars gekapte pietersielie
Sous:
250 g botter, 250 ml koekmeelblom, 500 ml hoenderaftreksel, 250 ml suurroom, 500 ml (2 koppies) melk, 400g blaardeeg, ontdooi en uitgerol, 1 eier, geklits
MAAK DAN SO:
Verhit die wyn en hoenderaftreksel in ‘n kastrol, voeg die hoender, knoffel, sout en peper by, bedek en laat dit prut vir 20 minute oor matige hitte.
Haal die hoender uit en behou die hoenderaftreksel en breek hoender in klein stukkies.
Plaas in ‘n mengbak, voeg die ham, uie, sampioene en pietersielie by en meng dit deeglik.
Smelt botter in ‘n kastrol en roer die koekmeelblom by .
Voeg die hoenderaftreksel geleidelik by terwyl dit aanhoudend geroer word.
Giet die suurroom en die melk by en roer tot glad.
Voeg die hoendervleismengsel by die sous en meng dit.
Skep dit in ‘n oondbak en bedek dit met die uitgerolde deeg.
Bestryk die deeg met die gesklitste eier.
Bak die pastei vir 20 minute in ‘n voorverhitte oond teen 200 grade Celsius.
OORGOOI DEGIE :
1 koppie bruismeel, knippie sout, 3 eetlepels botter, 1 eier. Vryf die botter in die meel, klits eier en melk, voeg by deeg en klits egalig. Gooi dan deeg oor die vleis en bak by 180 grade tot goudbruin.
MY WENK:
Maak hierdie soos met 'n potbrood, maklik en heerlik!
CHICKEN BRAAI PIE: [PICK N PAY RECIPES]
Recipe as cooked by Smoke, Sweat & Tears on Ultimate Braai Master Season 2
Less than 1 hour
Serves: 4
ROUGH PUFF:
500 grams cake flour
1 pinch salt
250 grams butter, grated
300 ml water, iced
1/2 cup melted butter
FILLING:
1 white onion, finely chopped
1 glug olive oil
2 pinches sugar
2 garlic cloves, crushed and chopped
1 cup black mushroom
2 tsp thyme, finely chopped
1 pinch salt and cracked black pepper, to taste
1/2 cup cream
2/3 cup braising liquid, strained
1/2 packet bacon bits
BRAISED CHICKEN:
1 free-range chicken
1 glug Finest olive oil
1 red onion, chopped coarsely
1 handful bacon, chopped
2 garlic cloves, crushed and chopped
2 celery stalks, chopped
1 handful carrots, chopped
750 ml chicken stock
1 cup red wine
1 handful fresh thyme
1 handful PnP fresh rosemary
WHAT TO DO:
CHICKEN:
Brown the chicken on hot coals, turning often so it doesn’t burn. Add a little bit of olive oil to a number 3 potjie then fry the onion, bacon, garlic, celery and carrots, until the onion is soft and the bacon cooked. Add to this the chicken stock, the glass of wine, the herbs and the birds. Simmer gently until the meat is tender. Carefully take the now-tender chicken out of the braising liquid, wait for it to cool down to touching temperature, then pull the meat off the bones and set aside.
FILLING:
Slowly caramelise the onion in a glug of olive oil and a couple of pinches of sugar, then add the garlic, mushrooms, thyme, salt and pepper. Keep stirring until the mushrooms have browned. In a separate pot, reduce the braising liquid to about half, then add the cream and all the other ingredients, including the meat. The filling must be moist, NOT wet, otherwise the pastry will become soggy. While the filling is cooling down, make the pastry.
ROUGH PUFF:
Sieve the flour and salt into a mixing bowl. Add the butter and water, and combine. Form a ball of dough with your hands, wrap in cling wrap and put it in the fridge to chill for about 30 minutes. After half an hour put the dough on a floured surface, grab that (now-empty) red wine bottle and roll the dough into a rectangle. Brush with some of the melted butter, fold the sides closed towards to the middle, and then roll it out again. Repeat this buttering, folding and rolling process as many times as you can until you are gatvol. Keep putting it back into the fridge in between, otherwise the pastry will just become an oily mess. Allow the pastry (and yourself) to chill for about 25 minutes.
MY WENK:
Om kortpad te vat, koop jou puff pastry en 'n geroosterde hoender en volg dan die resep verder.
STEAK EN MOUTPASTEI: [JAN BRAAI]
Alle Ierse grappies op ’n stokkie!
Die Iere het hulle eie weergawe van Nasionale Braaidag. Die hele Ierland kom op St. Patrick-dag tot stilstand vir een groot partytjie. Elke enkele Ierse kroeg sit ’n fantastiese pastei van steak en mout voor. Dié resep is aangepas vir Suid-Afrika se braaitoestande. Jy maak die pastei se vulsel in ’n potjie en braai die deeg op ’n rooster oor die kole. Pasteityd!
Jy het nodig vir 6 mense:
• 2 sopies olyfolie
• 1 kg steak (dikrib is die beste, andersins kruissnit; in blokkies van 2 cm × 2 cm gesny)
• 2 teelepels sout
• 1 teelepel swartpeper
• 1 sopie koekmeel
• 1 ui (fyngekap)
• 1 wortel (geskil en fyngekap)
• 2 selderystokkies (fyngekap)
• 1 sopie gemengde kruie (roosmaryn, tiemie, pietersielie; of ½ sopie droë gemengde kruie)
• 1 blikkie of bottel moutbier (stout beer; ± 400 ml)
• 250 g knopiesampioene (gehalveer)
• 1 pakkie skilferkorsdeeg (400 g, ontdooi)
MAAK DAN SO:
Braai bruin. Verhit die olie in ’n potjie op ’n warm vuur. Voeg die vleisblokkies, sout en peper by en roer. Strooi die meel oor die vleis en roer om die meel eweredig te versprei. Die bodem van die pot kan dalk ’n bietjie droog lyk, maar moet jou nie te veel daaroor bekommer nie. Braai die vleis in die pot vir sowat 5 minute totdat dit effe bruin is.
Kry groenigheid in. Voeg die uie, wortel, seldery en kruie by en braai vir nog 5 minute.
Wat voer jy in die mou(t)? Gooi die bier by. Roer om enige taai stukkies onderin die pot los te wikkel en kry die mengsel aan die prut. Sit die deksel op en laat dit vir 15 minute prut.
Koel af. Voeg die sampioene by, sit die deksel op en laat dit vir 1 uur oor lae hitte prut. Net ’n paar kole is nodig en geen vlamme onder die pot nie.
Braai die kors. Rol die skilferskorsdeeg oop wanneer die vulsel in die pot amper reg is. Nou kan jy kies: sny die deeg óf in die vorm van die bakkies waarin jy die pastei gaan voorsit óf in vierkante, wat jy bo-op die vulsel in borde of bakkies gaan sit. Braai die deegvormpies in ’n geoliede toeklaprooster vir omtrent 20 minute oor matige kole. Draai die rooster gereeld totdat die deeg goudbruin en bros is. Dit sal aanvanklik lyk of die deeg begin smelt; ontspan, dit sal gou harder en maklik hanteerbaar word mits jy aanhou om dit versigtig oor die hitte om te draai.
Fix die vulsel. Wanneer die vulsel reg is, haal jy die potjie van die vuur af en roer deeglik. Die vloeistof behoort nou dik en blink te wees. Indien nie, laat dit vir ’n paar minute sonder die deksel prut sodat dit kan afkook en verdik. Proe en voeg sout en peper na smaak by.
Val weg. Sit voor in bakkies of borde en sit die gebraaide kors bo-op. Jy kan ook die pastei saam met kapokaartappels voorsit.
Wenk:
Al is Guinness die wêreldbekende voorbeeld van moutbier, is dit glad nie die enigste een nie. Die resep sal net so lekker smaak met ’n plaaslike gunsteling soos Castle Milk Stout.
BRAAI PIE: [deur BRAAIBOY] SPESIAAL VIR DIE VAN JULLE WAT NOG BIETJIE SUKKEL MET HIERDIE ENE....STAPS GEWYS!
The world famous Braai Pie (aka Kwaai Braai Paai)... introduced to me by Cara Vosloo at a braai at a mate's house.
INGREDIENTS:
Sandwich type grid with edges (aka toeknyprooster)
2 Rolls of Puff Pastry
1 Packet of Spinach
1 or 2 Chicken Breasts (fillets) - optional
1 Packet Shredded Bacon
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Packet of mushrooms
Feta Cheese (I'm fussy, so I always leave this one out)
Mozzarella and/or Cheddar to taste
WHAT TO DO:
1. Defrost the dough and roll the first one out onto the grid
Tip: do not defrost for too long in the microwave, else the dough goes soggy... your best bet is to let the dough defrost slowly on its own.
TIP: use some Spray & Cook on the grid before laying out the dough.
2. Fry onion, bacon and peppers together, and if you're using chicken in your recipe, fry (or braai) the chicken seperately.
3. Place half of raw spinach on dough.
Tip: Make sure to dry the spinach off properly before placing it on the dough. The less water/moisture you have before you start, the better.
-- BraaiBoy Special Note:
I'm a HUGE fan of cheese, so I add a layer of cheese here as well, but most times you only need to top it off with cheese at the end.
4. Cut chicken into pieces and place on spinach
5. Add onion, pepper and bacon mixture.
6. Chop and add the mushrooms
Tip: you could opt for frying the mushrooms in with the bacon and onion as well.
7. Add the different cheeses (grated)
8. Finish off with the rest of the spinach (PS. The Spinach should cover the dough nicely, it helps to prevent too many juices from seeping through and getting the dough wet.)
9. Place the second roll of dough on top.
10. Seal the dough (as if you are making pies)
Tip: Egg wash the dough for that extra golden brown effect.
Place it high up on the fire and turn constantly until golden brown... This is not a steak: rather turn too much than too little :-)
That's basically it: The important stuff is the puff pastry and spinach, feel free to experiment with the rest of the fillings (I sometimes substitute peppadews in for the peppers, often leave out the chicken etc.). Oh... and one last tip... when you make it the first time, you'll be tempted to overdo it on the ingredients... don't! Remember the grid needs to close without "cutting into" the pastry too much.
Good luck, and let us know how it goes.
THE ULTIMATE BRAAI PIE: [SALIVACIOUS FOOD]
There can be only one!
I love my pie…. I love all pie, with one exception..Steak and kidney. Now this pie I’m going to share with you takes it to the next level of taste.
I will be the first to admit that it is not the best looking car on the foor, but what it lacks for in looks, is made up tenfold for in taste. As you bite down on this beast you taste all the different meat inside your pie, one after the other, and in some cases two or three flavour’s at a time. This pie is that good that I have Braaied purely to make it.
Well it goes without saying that you’re going to need to have a braai the night before you make this one. Woo hoo, time for a soirée, who needs an excuse to throw a party anyway. Having friends over for braai, means there is always going to be meat left over. So when you stumble out of bed the next morning and the only thought on your brain, other than the rounds Mortal Combat currently taking place there, is water. And then the realization hits you… Fatality…. You still have a full house, and instead of looking absolutely fabulous like they did the night before, they have all turned into dazed, confused and rather ravenous looking zombies. This is then the perfect meal to feed the masses. I mean how do you share chop. By being a little creative you can turn a little meat into a substantial meal.
So grab a beer to pull a flawless victory on the headache, and lets go eat some pie.
Preparation Time: 10 mins
Cooking Time: 35 mins
Oven Temp: 180º C
INGREDIENTS:
Braai meat (Cooked)
1 Punnet of Mushrooms
1 Onion
1 Egg
Puff Pastry – 1 Roll
Gravy
Cheese (Optional)
PREPARATION:
Now the best thing about this pie is that most of the prep work has been done the night before all ready, when you made your braai. All that’s left to do is choose one of your Zombified friends that you will find scattered around your house. Give them a pair of scissors and the meat bowl and tell them to cut up all meat into bite size pieces, it is that simple that it’s impossible to bugger up.
Rewind 24 hours first and go back to the previous night. Braai all the meat until it is almost done, take it off the fire, and put it in the marinade. Once the meat has been marinating for a few minutes, put back on the coals and complete the task at at hand, whilst continually brushing the marinade over the meat.
Tip: Don’t marinade raw meat overnight or the sugar will burn your meat before it is cooked, it’s inevitable. Marinate the meat ten minutes before its cooked. This makes the meat sweet and above all sticky…
Dice the raw mushrooms and onions and mix it into the meat. Now comes the messy bit. Clear a work surface to roll the Pastry. Sprinkle flour on the surface and place the opened sheet of pastry down. Sprinkle more flour on top of the pastry and using a rolling pin proceed to flatten the pastry out until you have achieved the desired size that will fit into a tray. Carefully place the whole sheet of pastry in a suitable baking tray, that has been greased with butter. You should have a been able to cover to tray with pastry, and still have enough hanging over each side to fold over the middle. Insert the meat and pour the gravy over the top, the thicker the gravy the better. Add Cheese if desired. Again there is not limit to what you can add to the pie.
Fold the pastry over all four sides into the middle of the tray covering all the meat, done with a bit of care this can actually be made very neatly. Take a mixed egg and brush the whole top surface of the pastry, this will give it a rich golden brown colour once done.
Bake in the oven for 35 minutes or until golden brown.
MY WENK:
Kan in toeknyprooster ook gemaak word, sorg net daar is minder sous en seël die kante behoorlik.
EASY CAMPFIRE BURRITOS: [CAMPING FOOD]
Prep Time: 30 minutes
Cooking Time: 6 minutes
Serves: 4
INGREDIENTS:
1 - 1½kg taco meat
1 cup cooked white rice
½ cup shredded cheese
¼ cup salsa verde
4 burrito-sized flour tortillas (10”)
½ cup pico de gallo [salasa van tamaties uie en koriander-of pietersielie]
4 foil sheets
cooking spray
INSTRUCTIONS:
Fill each flour tortilla with ¼ of the taco meat, rice, cheese and salsa. Roll halfway, fold over ends and continue rolling into burrito. Spray the foil with cooking spray and wrap the burrito in foil.
Cook the burrito over smoldering coals farther from the main flame for 3 minutes, flip and continue cooking for 3 additional minutes. Remove from heat. Allow to cool slightly and serve with pico de gallo.
CHEESY BRAAI PIE: [by ribshackred]
For something a bit different at your next braai, try this great cheesy braai pie recipe. Great in taste, great for a braai and great with a glass of Rib Shack Red.
INGREDIENTS:
•2 Rolls puff pastry, defrosted
•15 millilitre sunflower oil
•1 onion, finely diced
•1 red pepper, finely chopped
•400 gram chicken fillet, cut into strips
•250 gram Lean bacon bits
•1 Sachet Thick White Onion Soup
•1 Bunch spinach, cleaned, deveined and roughly chopped
•1 punnet sliced Button Mushrooms
•200 gram Mozzarella cheese, grated
•1 Round feta cheese, crumbled
•1 Egg, lightly whisked
WHAT TO DO:
1.Heat oil in a pan and gently fry the onion and red pepper until soft add the chicken strips and brown well then add the bacon bits and fry until cooked
2.Remove from pan and set aside to cool
3.Spray the braai grid well with baking spray on both sides
4.Unroll one of the rolls of puff pastry onto the first grid
5.Place a layer of spinach over the pastry then top with the chicken mixture
6.Sprinkle the contents of the sachet of Thick White Onion Soup over this
7.Add a layer of sliced button mushrooms over this and then add the cheeses
8.Finish with another layer of spinach and then place the second roll of puff pastry on top
9.Using your finger tips seal the edges of the pastry as if making a pie
10.Lightly brush with egg wash before placing on the braai and make three small incisions in the top of the pastry using a small knife to allow the steam to escape
11.Place high on a very cool braai and allow to cook for about 20 minutes turning the pie over often
Source: whatsfordinner
MY WENK:
Wissel af vir 'n volgende keer met dieselfde bestanddele, maar gebruik 'n roast hoender en verwyder bene en maak die vleis fyn.
HOENDERPASTEI OOR DIE KOLE: [Deur Huisgenoot Digitaal]
Genoeg vir 6 mense
Bereiding: 20-30 minute
Gaarmaaktyd: 40-60 minute
BENODIG:
2 rolle (400 g elk) skilferkorsdeeg
olie vir braai
1 ui, gekap
1 rooi soetrissie, in blokkies gesny
1 geel soetrissie, in blokkies gesny
250 g spek, in stukkies gesny
100 g spinasie, fyn gekap
6 gaar of gerookte hoenderborsies
250 g sampioene, gekap
250 ml (1 k) mozzarella- en/of cheddarkaas, gerasper
1 eier, in ’n bietjie melk geklits
MAAK DAN SO:
1.Laat die skilferkorsdeeg ontdooi en rol albei velle uit.
2.Braai die ui, soetrissies en spek in ’n bietjie olie tot sag.
3.Plaas die helfte van die spinasie op een van die deegvelle. Sny die hoenderborsies in stukkies en rangskik dit op die spinasie.
4.Voeg die uimengsel en sampioene by.
5.Sprinkel die kaas oor en sit die res van die spinasie bo-op.
6.Plaas die tweede vel deeg bo-op en verf met die eiermengsel. Knyp die rande van die pastei saam om dit te seël.
7.Gebruik ’n rooster met hoë kante en voer dit uit met tinfoelie. Braai die pastei op ’n taamlike hoogte op stadige kole.
8.Draai gereeld om en wees versigtig met die draaislag sodat die inhoud van die pastei nie uitval nie. Ná sowat 45 minute se braai kan die tinfoelie verwyder en die pastei goudbruin gebraai word.
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 26, 2011 at 12:41pm
1 lb Ground beef
4 Carrots sliced
2 Potatoes cubed
1 md Onion,sliced in 1/4"-pieces
Butter
WHAT TO DO:
Form hamburger patties and put one patty,with individual of whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.
Brush everything with butter and sprinkle with salt and pepper.
Fold foil over food and place on charcoal or open fire Cook for an hour,turning every 15 minutes.
Chicken can be substituted for the hamburger meat.
CAMPERS PIZZA PIE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 26, 2011 at 12:55pm
8 oz pizza or spaghetti sauce
1 lb Wheat bread
1/4 lb Mozzarella cheese
Pepperoni
WHAT TO DO:
Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread.
Top with Mozzarella cheese and sliced pepperoni.
Place other side of bread on top and butter outer sides of bread.
Put sandwich into pie iron and place in coals of fire.
Cook until bread is toasted.
VLEISPASTEI IN ’N ROOSTER: [oorsprong onbekend]
2 x 400 g-rolle gevriesde skilferkorsdeeg
1 x 50 g sakkie tamatiepasta
½ koppie blatjang
2 koppies gaar kerriemaalvleis
1 ui, fyngekap en gebraai in olie
2 koppies gerasperde cheddarkaas
¼ koppie melk
Spray & Cook
Spuit ’n toeknyprooster (verkieslik met ’n randjie) deeglik met Spray & Cook.
Ontvries die skilferkorsdeeg vooraf.
Rol die eerste rol lekker dun uit, net kleiner as die rooster. (As jy nie ’n roller saamvat bos toe nie, gebruik sommer ’n skoon bottel of blik.)
Sit dié vel deeg op die onderste helfte van die rooster.
Rol dan die ander rol effens kleiner as die eerste uit en hou eenkant.
Smeer die tamatiepasta en blatjang op die deeg in die rooster.
Strooi die maalvleis, ui en kaas eweredig bo-oor.
Hou ’n rantjie van die deeg oop, wat later oor die boonste deeg gevou moet word.
Sit die tweede vel deeg bo-op en vou die rant van onderste vel oor die boonste een. Druk die twee velle reg rondom stewig toe sodat dit ’n “pakkie” vorm.
Maak die rooster toe en smeer die melk oor die deeg aan albei kante sodat dit kan bruin bak (jy kan ook ’n eiergeel by die melk meng, maar dis opsioneel).
Moenie die rooster se knippie te styf toetrek nie, anders peul die deeg en vulsel by die gaatjies van die rooster uit.
Sit die rooster redelik hoog bo warm kole sodat dit nie brand nie en braai vir 30 minute of tot goudbruin terwyl jy dit gereeld omdraai.
Draai dit veral die eerste paar minute gereeld om sodat die deeg gaar word en nie deur die rooster se gaatjies sak nie.
Sny dit in stukkies.
Variasie:
Jy kan jou verbeelding vrye teuls gee met dié resep.
Probeer ook ’n pak rou spinasie, gevlokte gaar hoender of gesnyde gerookte hoenderborsies, 1 ui (gebraai), 1 pak gesnipperde spek (reeds gaar), 1 rooi en 1 geel soetrissie, 1 pak sampioene, feta-, mozzarella- en cheddarkaas, en geur dit met roosmaryn-en-olyf-kruie en swartpeper.
Probeer ham, kaas, tamatie en uie met bladjang.
Probeer gaar stukkies wors, agukies, ui fyngekap, sampioene en baie gerasperde cheddarkaas met soetrissiesous.
Probeer drie soorte lekker gerasperde kaas, knoffel en mayonaise.
Wenk:
Begin jou voorbereiding as die kole so te sê gereed is, want as jy die deeg te lank voor die tyd in die rooster toeknyp, begin dit later deur die rooster se gaatjies sak. Dis belangrik om so vinnig as moontlik te werk as jy dit maak.
BIEFSTUK EN NIERTJIEPASTEI:
1 kg biefstuk
4 skaapniertjies
halwe koppie koekmeel
2 ml gemaalde gemmer
1 ml tiemie
3 t Worcestersous
1 t aangemaakte mosterd
1 t sout
kookwater
30 ml sago
4 uie, in skywe gesny
Klitskors:
1 k koekmeel
2 t bakpoeier
knippie sout
125ml sonneblomolie
125 ml melk
1 eier
Sny biefstuk in blokkies. Maak skaapniertjies skoon, sny die wit gedeelte binne uit en sny die niertjies ook in groterige blokkies.
Meng koekmeel, gemmer en tiemie en rol beesvleis en niertjieblokkies daarin tot goed gemeng. Plaas dit in ‘n dikboomkastrol en voeg die Worcestersous, mosterd en sout by. Voeg genoeg kookwater by om die vleis mee te bedek. Sit die deksel op en prut dit oor matige hitte totdat die vleis lekker sag is. Roer die mengsel af en toe om sodat dit nie aanbrand nie. Week die sago in ‘n bietjie koue water. Voeg die uie en sago by die vleis en prut tot die vulsel dik is. Roer af en toe om aanbrand te voorkom. Skep die gaar vulsel in ‘n groot oondvaste bak.
Sif die koekmeel, bakpoeier en sout saam. Klits die olie,melk en eier saam. Voeg die meelmengsel by en klits tot goed gemeng. Gooi die deeg oor die vulsel. Bak die pastei 25 30 minute by 190ºC. Sit dit warm voor.
Lewer 6 – 8 porsies
SUIKERMIELIEPASTEI MET KAAS: [Lekker by braaivleis]
250ml warm melk
60g sagtebroodkrummels
50ml botter sout
peper
5ml mosterdpoeier
knippie rooipeper
1 blik geroomde suikermielies
100g cheddarkaas, gerasper
3 ekstra groot eiers, geskei
Voorverhit die oond tot 180C. Spuit ‘n 24cm oondbak met kleefwerende sproei.
Giet die warm melk oor die broodkrummels. Voeg die botter by en geur met sout, peper, mosterdpoeier en rooipeper. Voeg die suikermielies en kaas by en meng. Voeg ook die eiergele by. Klits die eierwitte tot dit sagte punte vorm en vou by die mengsel in. Giet in die voorbereide oondbak, plaas in ‘n groter oondvaste bak wat halfvol gevul is met kookwater en bak 40-60 minute lank of tot die mengsel gestol en effens bruin is van bo. Dien dadelik op saam met slaai en braaivleis.
KORSLOSE HOENDERPASTEI: (Lorna Whyte)
1 Hoender
2 Eiers
'n Kwart k Mayonaise
1 k Gekoote rys
2 Pakkies Simba chips
1 Steel Selery
1 blikke room sampioene sop
1 Pakkie sampioen sop
1 Ui
1 k Ertjies
Hoender aftreksel
Melk en water
Gerasperde Kaas
Metode
Kook hoender en sny in fyn blokkies.
Kook eiers hard en sny fyn.
Druk Simba chips fyn.
Maak sop aan soos op aanwysings maar vervang die helfte van die
vloeistof met Melk en die ander helfte met water.
Kap ui fyn en en braai in botter.
Meng alles behalwe aftreksel saam.
Plaas in oondbak.
Indien te droog voeg hoenderaftreksel by.
Strooi gerasperde kaas oor.
Baak in oond teen 200º C vir 10 tot 15 minute.
Wenk
Hierdie gereg kan net so gevries word voordat dit gebak word.
Ontdooi en bak dan soos bo beskryf.
Hierdie mengsel is genoeg vir twee groterigge pasteie of 3 kleinerigge pasteie.
MAKLIKE SLAPDEEG VIR ENIGE PASTEI:
.by Kos vir kampeerders met idees vir kampering on Thursday, 29 September 2011 at 15:18.
½ koppie melk
½ koppie olie
1 eier
200ml meel
10ml bakpoeier
Meng alles goed saam en skep oor die vleis in jou bak of pot.
VLEISPASTEI IN ’N ROOSTER: [BRAAIDAG Wally Goosen]
Die lekkerbekke gaan nie wil ophou eet nie ...
Jy het nodig (vir 4-6 porsies):
• 2 x 400 g-rolle gevriesde skilferkorsdeeg
• 1 x 50 g-sakkie tamatiepasta
• ½ koppie blatjang
• 2 koppies gaar kerriemaalvleis
• 1 ui, fyngekap en gebraai in olie
• 2 koppies gerasperde cheddarkaas
• ¼ koppie melk
• Spray & Cook
Dan maak jy só:
1. Spuit ’n toeknyprooster (verkieslik met ’n randjie) deeglik met Spray & Cook.
2. Vakansie-oefening.
Ontvries die skilferkorsdeeg vooraf.
Rol die eerste rol lekker dun uit, net kleiner as die rooster. (As jy nie ’n roller saamvat bos toe nie, gebruik sommer ’n skoon bottel of blik uit jou ammoboks.)
Sit dié vel deeg op die onderste helfte van die rooster.
Rol dan die ander rol effens kleiner as die eerste uit en hou eenkant.
3. Nou vir die lekker deel.
Smeer die tamatiepasta en blatjang op die deeg in die rooster.
Strooi die maalvleis, ui en kaas eweredig bo-oor.Hou ’n rantjie van die deeg oop, wat later oor die boonste deeg gevou moet word. Sit die tweede vel deeg bo-op en vou die rant van onderste vel oor die boonste een. Druk die twee velle reg rondom stewig toe sodat dit ’n “pakkie” vorm.
4. Losweg.
Maak die rooster toe en smeer die melk oor die deeg aan albei kante sodat dit kan bruin bak (jy kan ook ’n eiergeel by die melk meng, maar dis opsioneel).
Moenie die rooster se knippie te styf toetrek nie, anders peul die deeg en vulsel by die gaatjies van die rooster uit.
5. Hoog en droog.
Sit die rooster redelik hoog bo warm kole sodat dit nie brand nie en braai vir 30 minute of tot goudbruin terwyl jy dit gereeld omdraai.
Draai dit veral die eerste paar minute gereeld om sodat die deeg gaar word en nie deur die rooster se gaatjies sak nie.
6. Smullekker.
Sny dit in stukkies en val in die middel van die bos weg aan ’n tuisgemaakte pastei.
Variasie:
Jy kan jou verbeelding vrye teuls gee met dié resep.
Probeer ook ’n pak rou spinasie, gevlokte gaar hoender of gesnyde gerookte hoenderborsies, 1ui (gebraai), 1 pak gesnipperde spek (reeds gaar), 1 rooi en 1 geel soetrissie, 1 pak sampioene, feta-, mozzarella- en cheddarkaas, en geur dit met roosmaryn-en-olyf-kruie en swartpeper.
Wenk:
Begin jou voorbereiding as die kole so te sê gereed is, want as jy die deeg te lank voor die tyd in die rooster toeknyp, begin dit later deur die rooster se gaatjies sak. Dis belangrik om so vinnig as moontlik te werk as jy dit maak.
SPINACH AND CHEESE BRAAI PIE: [MELROSE RECIPES]
Cooking the pastry on the braai gives it a delicious smoky flavour.
Serves 8
1 roll (400 g) ready-to-use puff pastry
80 ml (1/3 cup) Melrose cheese spread
1 punnet (250 g) sliced brown mushr...ooms, fried
2 bags (300 g each) shredded spinach
1 egg, beaten
Roll the pastry out slightly thinner on a floured work surface. Spread the entire surface with Melrose cheese spread and top the one half with fried mushrooms. Steam the spinach in the microwave or in a steamer until wilted, and then squeeze between your hands to remove any liquid. Chop finely and place on top of the mushrooms. Fold the other half of the pastry over the filling and seal the edges with a fork. Brush the pie with beaten egg. Brush a clasp braai grid liberally with oil to prevent the pie from sticking, put the pie inside and close the clasp. Braai over medium coals, turning often, for about 20 minutes, or until the pastry is puffed and golden brown and the pie is cooked through. Serve with a green salad with coal-roasted sweet pepper strips and cherry tomatoes.
polenta: bring the water or stock to a rapid boil and slowly pour in the polenta. Stir or whisk over medium heat for about 5 minutes, until thick. Remove from the heat and stir in the Melrose spread. Season to taste and serve warm.
Serve kebabs on the polenta with a chopped salad of tomatoes, cucumbers, onion and fresh mint.
GROENTE BRAAI PIE: [MY EIE RESEP]
1 pk Gemengde groente [die wat vir sopmengsel gebruik word]
Witsous [ nie te slap nie]
Gerasperde verouderde cheddarkaas, lekker baie
1 pk streekspek [bros gebraai en gekrummel]
1 bakkie gesnyde sampioene
1 pk skilferkosdeeg [gevriesde, wat jy ontdooi het]
1 uie fyn gekerf
2 knoffelhuisies fyn gekerf
sout en peper na smaak
1 klein rooi rissie fyn gekerf [verwyder pitte en vliese] opsioneel
Braai die die uie, knoffel en sampioene tot sag.
Voeg die groente by en braai tot sag.
Laat koud word.
Braai spek in mikrogolf vir 3 - 5 minute tot bros.
Kap fyner.
Voeg groentemengsel, kaas, spek en witsous by en meng deeglik.
Geur met geurmiddels.
Smeer hierdie op een laag skilferkosdeeg.
Sit 2de laag deeg oor en druk goed vas, sodat niks kan uitloop nie.
Sit in toeknyprooster.
Smeer olyfolie, gesmelte botter of "eggwash" oor.
Braai oor vuur tot gaar en goudbruin.
LUDWIG’S KILLER BRAAI PAAI:
INGREDIENTS:
2 x Rolls Puff Pastry
200g Smoked Bacon
250g Chicken Breasts (de-boned)
250g Mushrooms Chopped
100g Spinach Chopped
125g Mozzarella Cheese Grated
125g Cheddar Cheese Grated
125g Feta Cheese Broken Up
3 x Packo Chillies Chopped, or any proper chilli, don’t remove the seeds!!
2 x Eggs
2 x Garlic Cloves diced fine
1 x Medium Onion Diced
Some green and red pepper chopped
Rosemary & Olive Spice to taste
Some Olive Oil for frying
Lemon Pepper Spice to taste
Sea salt & black pepper, freshly ground, to taste
1 x Clamp Grill, but the one with the raised sides (mostly used for fish)
HOW TO:
Sprinkle some floor on a flat surface then take your puff pastry and roll it out a bit, both length and width wise. The reason for this is just to increase the surface area a tad, without over doing it of course!! If you roll it out to thin, it is an absolute nightmare to work with, it breaks or rips as soon as you touch it. You’re looking at increasing the size by about a ¼ to a 1/3 of the original size, that should work fine.
In the mean time, spice your chicken to taste and place your chicken breasts on nice hot coals. Yes you could do fry the chicken on the stove, but to me, anything charred grilled on a wood fire, adds a whole heap of flavour to the meat. As soon as they’re done, keep the meat in a warm place somewhere.
Now add some olive oil to a pan and fry the following ingredients all together: bacon, green/red peppers and the chopped onion. Braai until just about done, then add the finely diced garlic, chopped chillies, the rosemary & olive, lemon pepper spices and S&P to taste. Fry for a few minutes more and turn the stove down to a low heat.
Now comes the tricky part. Take a rolling pin or anything round and smooth, rub some flour on it and gently roll the puff pastry up on the pin. Open up your clamp grill and gently unroll it onto the grill. DO NOT TRY LIFT THE PASTRY BY HAND IT WILL RIP, dan is dit ‘n gemors!!!! It’s best to get someone to hold the grill whilst you do this part, it just gives you more control over the pastry.
Grab your chicken and chop it into cubes, try not to make the pieces to big, or it will make the pie to bulky for the grill. Add about ½ of the spinach to the pastry, then layer the chicken and chopped mushrooms evenly across the spinach. Leave an edge approx. 1.5” around the pastry open, so you can fold the edges around when you done adding the filling.
Take your onion/bacon/pepper mix, once again, spreading it evenly across the pie. Take your cheeses, mix them together, and repeat process.
Add the remaining spinach to the top layer of ingredients. Using your rolling pin again, take the 2nd layer of pastry and add it to the whole lot. When done, simply fold the edges over, to form a sealed pie.
Take the 2 eggs and beat them together, after which you paint the pastry with a healthy layer of egg. Now place the painted side facing the coals, then you can paint the other side with the egg wash.
Turning the pie regularly, seems to do the trick well, to get that nice even golden tan on the pastry. What we are looking for is a nice golden brown colour on the pastry, and then we know we’re getting there! After about 15min. or so (depending on the heat of your coals), the pie will be golden brown, remove from fire and let rest for a minute or so.
Using your fingers, gently push the pastry, which got stuck to the grill, downward, to loosen it from the grill. Grab a spare cookie/oven tray, turn it up-side-down over the pie, close the grill again then flip the grill around to get to the other side. Same story, gently push the stuck parts away from the grill and when done, remove the grill from the pie.
And there you have it, a perfect braai paai which I am can assure you, will not touch sides with the family. Mine went down so well with my lot, I was instructed to do another on Sunday!!
POINTS TO PONDER:
- Make sure your pastry has defrosted properly, ells it wil break apart once you start working with it.
- Don’t roll the pastry out to thin, ells the same will happen as mentioned above.
- Don’t try lifting the pastry by hand, it is a disaster begging to happen. Use the rolling pin method.
- Make sure your chicken is braaied throughout.
- Don’t over do the ingredients and make sure the ingredients are spread evenly across the pastry. If there is to much ingredients in the pie, or it is not spread evenly, all that will happen is, as soon as you close the grill, the grid of the grill will slice your mega pie into a whole heap of cocktail pies, which sucks. (That is also why we use the raised side grill. If the pastry breaks or rips, it will cause all the ingredients to fall out of the pie as it all starts cooking, and the ingredients start becoming more liquidy.
HAM-MOSTERD-EN-KAAS-PASTEI:
2 velle blaardeeg
10 snye ham
25 ml korrelmosterd
250 g gerasperde cheddarkaas
1 eier, geklits
Plaas een vel blaardeeg op tafel of rooster.
Rangskik ham bo-op.
Hou so 2 cm deeg reg rondom oop.
Smeer korrelmosterd op ham en sprinkel kaas oor.
Bedek met die tweede deegvel en druk die kante baie goed saam.
Smeer geklitste eier oor en plaas in toeknyprooster.
Bak tot deeg gaar en goudbruin is.
Sny in groot vierkante en sit warm voor.
4 porsies
Jy kan hierby ook dun tamatieskywe en avo skywe sit.
Smeer ook bietjie soetrissiesous oor.
Net so lekker en weer iets anders.
SPEK EN EIERPASTEIE:
6 kersietamaties
6 repies spek (gesnipper) en reeds gaar gebraai.
4 eiers geklits
½ koppie melk
6 eetlepels gerasperde kaas
Pietersielie
Meng al die bestanddele saam en skep in 'n muffinpan. Bak by 150 ºC vir 25 minute.
HAMBURGER PASTEIE: [SARIEKOS]
Jy hoef nie saans ure in die kombuis deur te bring nie - niks langer as 30 minute nie!
30 minute - 4 pasteie
•30 ml sonneblomolie
•4 klaargemaakte hamburger-patties
•8 snye cheddarkaas
•2 velle (400 g elk) blaardeeg
•1 eier, geklits
Verhit jou oond tot 220 °C.
Verhit die olie in ’n pan. Braai die hamburger-patties vir so 2 minute weerskante tot bruin.
Plaas 4 snye kaas (ewe ver van mekaar af, na die hoeke toe) op die eerste vel blaardeeg.
Sit ’n patty bo-op elke stuk kaas.
Hoewel die vleis nog warm is, sal die kaas keer dat die deeg pap word.
Sit nog ’n sny kaas bo-op elke patty.
Smeer die deeg rondom elkeen goed met die geklitste eier.
Plaas die tweede vel deeg oor en druk dit goed af om elke stapeltjie.
Sny die deeg rondom elke stapeltjie af en druk die deeglae weer goed opmekaar vas.
Vou die deegrande stewig om sodat die pasteie goed verseël is. Plaas op ’n goedgesmeerde bakplaat en verf bo-op met die geklitste eier.
Bak vir 20 - 25 minute tot goudbruin.
Sit voor met tamatiesous en slaai.
OF maak buite by die braai, deur pasteie in toeknyprooster te sit en oor die kole te braai soos 'n braaipie.
MOROKAANSE HOENDERPASTEI: [Deur Aletta Lintvelt]
Maak 1 groot pastei
Voorbereityd 20 minute
Baktyd 30 minute
As jy ’n klaargeroosterde hoender gebruik, is dié pastei vinnig en maklik – jy rol net alles in filodeeg toe en bak dit in ’n platboom-swartpot!
botter
2 knoffelhuisies, gekap
1 knippie saffraan (opsioneel)
1 eetlepel kerriepoeier
1 teelepel kaneel
1-2 koppies gaar botterskorsieblokkies (sag gestoom of gerooster)
½ koppie macadamianeute of amandels
½ -1 koppie tamatiepassata
10 groenolywe, ontpit en middeldeur gesny
1 klaargeroosterde hoender, gevlok
½ koppie hoenderaftrekse
½ koppie room (opsioneel)
sout na smaak
4-6 velle filodeeg, ontdooi
So maak jy:
Smelt 4 eetlepels botter in ’n pan en braai die knoffel en kruie vir 5 minute daarin. Voeg die res van die bestanddele by en laat dit prut. Geur die mengsel met sout en peper na smaak en laat dit vir nog ’n paar minute prut om die vloeistof te verminder. Die mengsel moet effens drooggekook wees.
Rol die filodeeg oop en gebruik ’n kwassie om elke vel met botter te verf voordat jy nog ’n vel daarop neersit. Plaas die velle in ’n gesmeerde platboompotjie en skep die vulsel daarop. Vou die deeg toe en verf nog botter aan. Jy kan die kors met melk of ’n geklitse eier verf vir ekstra glans.
Sit die pot se deksel op en bak die pastei oor matige kole vir 20-30 minute totdat die kors goudbruin is (’n skottelbraai werk ook goed). Jy kan dit ook sonder die deksel in ’n oond van 200 °C bak.
Laat die pastei eers ’n bietjie in die pot afkoel en dop dit dan uit. Sit dit in skywe voor saam met blatjang.
Jy kan ook net die vulsel in ’n reghoekige oondbak skep en dit met ’n paar lae filodeeg bedek.
VISPASTEI: [Deur STELLA ERASMUS]
400 g skilferkorsdeeg, ontdooi
4 x 100 g witvisfilette
Sout en varsgemaalde swartpeper
Sap en skil van een groot suurlemoen
100 g botter
80 ml basielpesto of enige groen pesto
1 eier, geklits
Voorverhit die oond tot 200 °C en smeer ’n bakplaat met gesmelte botter of olie. Rol die deeg liggies uit op ’n meelbestrooide oppervlak en sny in vier ewe groot stukke. Rangskik ’n visfilet op elke stuk deeg.
Geur die vis met sout, peper, sap en skil van suurlemoen en stip elkeen met ’n stukkie botter. Skep ’n groot lepelvol van die pesto oor die vis. Vou die een kant van die deeg oor die vis en smeer die kante met die geklitste eier.
Vou die ander kant oor die geverfde deel en druk die deeg bymekaar en styf vas met ’n vurk. Plaas die vispakkies op die voorbereide bakplaat en bak vir 20-25 minute of tot gaar. Sit voor met slaai.
Genoeg vir vier mense.
OF maak in toeknyprooster of die kole of in broodoond. [soos braaipie]
BOEREWORSPASTEIE: [Deur ARINA DU PLESSIS]
1 rol (400 g) reg-om-te-gebruik-skilferkorsdeeg
45 ml heelkorrelmosterd
4 stukke boerewors van 15 cm elk
1 eier, geklits
Voorverhit die oond tot 210 °C. Rol die skilferkorsdeeg effens dunner uit op ’n meelbestrooide oppervlak. Sny in vier ewe groot reghoeke. Smeer elke stuk deeg met ’n lagie heelkorrelmosterd.
Druk die vleis van elke stuk wors versigtig uit die derm en vou dit in die deeg toe. Seël die kante met ’n vurk en verf met geklitste eier. Pak op ’n bakplaat wat met bakpapier uitgevoer is.
Bak vir 10 minute, verlaag dan die temperatuur na 180 °C en bak ’n verdere 10-15 minute. Sit voor met skyfies en tamatiesous of blatjang.
Lewer vier pasteie.
OF Kan in broodoond of toeknyprooster gemaak word.
POTATO AND CHEESE PIE: YUMMY!!
Recipe from: - Simply Delicious
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients
6 large potatoes, peeled and cooked
2 large onions, finely sliced
1 cloves garlic, thinly sliced
2 rolls puff pastry
1 1/2 cup grated mature cheddar
2 rounds camembert, slicedSalt,
pepper & paprika to taste
125 mlcream
2Tbs onion soup powder
1 egg, beaten
Method
In a pan, fry the onions in some oil until soft and golden.
Add the garlic and fry for another 2 minutes.
Remove and set aside.
Thinly slice the potatoes, and set aside.
Roll the pastry out to about 2-3mm thick.
Place on a suitable baking tray.
Spread the onions over the pastry leaving a 2-3cm border free.
Scatter the Cheddar cheese over the onions followed by a layer of sliced potatoes.
Season each layer of potato well with salt, pepper and paprika.
Layer the camembert over the potatoes, followed by another layer of potatoes.
Season well.
Mix the soup powder with the cream and beat until smooth.
Slowly pour over the potatoes and bring the edges of the pastry up.
Roll out the remaining roll of pastry and lay over the pie.
Crimp the edges and brush with the beaten egg.
Bake in the oven (180°c) for 15-20 minutes until the pastry is golden and crisp.
[HIERDIE KAN OOK IN 'N TOEKNYPROOSTER GEDOEN WORD]
MAALVLEIS EN BIERPASTEI MET DEEGWIELE: [Deur Sonja Jordt]
Onthou om die pasteideeg betyds uit die vrieskas te haal sodat dit behoorlik kan ontdooi.
Ontspan, dié pastei se deeg koop jy in ’n boks en die res van die resep is vinnig.
Jy benodig (vir 4 mense)
• 1 eetlepel olyfolie
• 250 g knopiesampioene, middeldeur gesny
• 1 groen soetrissie, in blokkies gesny
• 500 g gaar maalvleismengsel, ontdooi
• 150 ml bier
• 2 teelepels Worcestershiresous
• 2 eetlepels Bistopoeier, opgelos in ’n bietjie kraanwater
• 1 rolletjie (400 g) skilferkorsdeeg, ontdooi
• 1 koppie beleë cheddarkaas, gerasper
• 2 eetlepels Italiaanse pietersielie, gekap (plus 4 eetlepels ekstra vir garnering)
• 1 eetlepel tiemie, gekap
• 1 eier, geklits
Só maak jy
1 Sit die oond aan. Voorverhit die oond tot 200 °C. Verhit die olyfolie
in ’n pan en braai die sampioenhalwes en soetrissieblokkies tot sag.
2 Spys en drank. Voeg die ontdooide gaar maalvleis by, plus die bier, Worcestershiresous en Bistopoeier. Verhit die mengsel tot kookpunt en draai dan die hitte laer sodat dit vir sowat 20 minute kan prut.
3 Nou in die bak. Skep die maalvleismengsel in ’n oondbak en laat dit heeltemal afkoel voordat jy die deeg daarop sit.
4 Wielie-Walie. Rol die skilferkorsdeeg op ’n meelbestrooide oppervlak uit. Strooi die kaas, 2 eetlepels pietersielie en tiemie oor en rol dit weer op.
Sny dit met ’n riffeltandmes in skywe van 1,5 cm en rangskik die wiele op die afgekoelde vleis.
Verf die deeg met die eier waarby jy ’n bietjie melk geklits het, want dit gee ’n mooi goudbruin kleur. Bak die pastei vir 20 minute of totdat die deeg uitgerys en gaar is.
Sprinkel die res van die pietersielie bo-oor. Al wat jy nou hoef by te sit vir ’n gebalanseerde ete is ’n slaai.
WENK:
Maak in jou swartplatboompan soos wat jy potbrood sou maak.
BOEREWORS EN MUSHROOM PIE: [onbekend]
Serves 4
Preparation time: 10 min
Cooking time: 30-40 min
300 g boerewors
30 ml (2 T) oil for frying
1 red pepper, diced
200 g mushrooms, halved
1 onion, finely chopped
2 cloves garlic, finely chopped
15 ml (1 T) flour
500 ml (2 c) beef stock
400 g puff pastry
whisked egg for brushing
Preheat the oven to 180 °c.
Fry the boerewors in a hot pan until done. remove from the pan and dice.
Heat the oil and fry the red pepper, mushrooms, onion and garlic for a few minutes.
Stir in the flour, ensuring the vegetables are coated.
Stir in the stock and return the cooked boerewors to the pan.
Stir for 15-20 minutes or until the mixture thickens.
Divide between 2 medium ovenproof dishes and cover each with puff pastry.
Brush with whisked egg and bake for 15-20 minutes.
WENK:
Doen hierdie soos met die braai pie op jou toeknyprooster oor kole.
GUINNESS EN BEESPASTEI: [Deur Aletta Lintvelt - Foto: Dirk Pieters]
Maak 4 pasteitjies
Voorbereityd 20 minute
Baktyd 20 minute
Ek maak hierdie pasteie met lekker ryp kruisskyf (rump steak) om tyd te bespaar, maar as jy meer ekonomies wil wees, kan jy goedkoper dikribsteak (chuck) sag stowe en dit gebruik.
Jy benodig
•1 ui, fyngekap
•olyfolie of botter
•2 eetlepels meel
•1 teelepel paprika
•½ teelepel sout
•1 eetlepel fyn swartpeper
•500 g kruisskyf, in blokkies gesny
•1 gaar aartappel, in klein blokkies gesny
•1 gaar wortel, in ringe gesny
•¾ koppie Guinness-bier
•1 eetlepel bruinuiesop, opgelos in 5 eetlepels water
•1 eetlepel blatjang
•sojasous na smaak
•1 rol skilferkorsdeeg, ontdooi
•1 eier, geklits (opsioneel)
Só maak jy
1.Braai die ui in olie sag, skep dit uit die pan en hou dit eenkant.
2.Meng die meel, paprika, sout en peper en rol die vleisblokkies daarin. Gooi nog ’n eetlepel olie in dieselfde pan, en sodra die olie baie warm is, braai jy die vleis totdat dit bruin buite-om maar nog pienk binne is. Gooi nou die uie en die res van die bestanddele (behalwe die deeg en eier) by.
3.Verlaag die temperatuur en laat dit vir 5 minute prut – die mengsel sal ’n dik sous vorm. Proe eers voordat jy dit verder met sojasous geur en dit effens laat afkoel.
4.Sny die rol skilferkorsdeeg oor die breedte in 4 stroke. Skep die vleismengsel op die een helfte van ’n strook en vou die deeg oor die mengsel toe. Druk die kante plat met ’n vurk sodat die vulsel binne bly. Doen dieselfde met die ander 3 stroke en pak die pasteie op ’n oondplaat.
5.Verf die deeg met eier en bak die pasteie in ’n warm oond (200 °C) vir 20 minute tot goudbruin.
Wenk
As jy stowevleis gebruik, voeg 1 koppie vleisaftreksel by en prut die mengel vir 1-2 uur tot die vleis sag is.
OUDERWETSE LAMPASTEI: [BRON ONBEKEND]
BESTANDDELE:
4 pond Lamsvleis (rugstring is heerlik)
1 glas Wit Wyn
2 wit Uie (in ringe gesny)
1 eetlepel Sago
1 blaartjie Foelie
2 hardgekookte eiers en 1 rou eier
2 onse Botter
‘n Paar skyfies Ham
Sap van 1 Suurlemoen
‘n Bietjie Wonderpeper
Sout en Peper na smaak
METODE:
Sny vleis in netjiese stukkies, smoor die uie in die botter, voeg nou al die bestanddele by, behalwe die eiers, sago en suurlemoensap. Stowe nou die vleis tot dit heerlik sag is.
Voeg nou 1 eetlepel sago en ‘n goeie klont botter by; roer tot die sago gaar is.
Klits geel van eiers goed op, klits bietjie water by en dan die suurlemoensap, voeg by die vleis.
Gooi nou die mengsel in ‘n pasteiskottel.
Sny hardgekookte eiers in skyfies en sit op die mengsel.
Gebruik skilferkors vir die kors van die pastei en smeer oor met wit van eier.
Bak.
LET WEL:
1. Lamsvleis en hoender kan saam gebruik word.
2. Hoender kan ook alleen vir die pastei gebruik word.
MY WENKE:
Jy kan hierdie in Buksie-oondjie maak of in swartpot, sit net kole op die deksel ook sodat die kors kan bak.
Jy kan by die kamp ook liewer die oorgooi degie gebruik of ‘n kapokaartappel bo-laag.
PREI EN AARTAPPEL PASTEITJIES: [uit Sarie kos]
[10 PASTEITJIES OF 'N GROOT PASTEI]
Warmwater-deeg
•500 g (890 ml) koekmeel
•2 ml sout
•2 eiers, geklits
•200 g (220 ml) ongesoute botter
•170 ml warm water
Sif meel en sout saam in ’n mengbak. Maak ’n holte in die middel van die meel en gooi die geklitste eiers daarin. Meng liggies. Smelt die botter in water en bring tot net by kookpunt. Voeg by meel en meng tot deeg. Knie deeg effens op ’n meelbestrooide oppervlak en maak toe met kleefplastiek. Laat rus vir 1 uur in yskas.
Vulsel
•30 ml olyfolie
•500 g strepiespek (streaky bacon), in blokkies gesny
•900 g preie
•1 knoffelhuisie, fyngekap
•2 sag-gekookte aartappels, grof gebreuk met 'n vurk
•250 g crème fraîche
•150 g gruyère-kaas, fyngerasper
•sout en varsgemaalde swartpeper na smaak
•1 eier, geklits
SO MAAK JY:
Verhit olyfolie in pan. Braai spek tot effens bros. Sny preie in skywe en spoel deeglik af. Voeg preie en knoffel by spek en braai tot sag. Voeg aartappel by en laat afkoel, voeg crème fraîche en kaas by. Meng goed en geur met sout en peper. Verhit oond tot 200 ºC. Verdeel deeg in twee en rol dun uit op ’n meelbestrooide oppervlak. Sny sirkel van sowat 12 cm uit. Voer groot gesmeerde muffinpanne (volume 250 ml) uit met deeg. Verdeel vulsel tussen pasteie. Moenie tot bo vul nie, jy moet nog van die deeg bo-op die deksel vou. Rol die ander helfte van deeg uit en druk sirkels met ’n koekie-uitdrukker uit, groot genoeg om die vulsel te bedek. Smeer die rand van die deeg met geklitste eier en vou met die onderste deeg die rand van die deksel toe. Smeer met geklitste eier en plaas in warm oond. Bak vir 50 minute. Haal versigtig uit. Plaas op bakplaat en plaas terug in oond vir sowat 30 minute tot die deeg heeltemal bros is.
MY WENK:
Jy kan van dit ook 'n braai pie maak.
Ham en hoender hierby sal ook lekker wees.
Jy kan ook gekapte sondroogtamaties byvoeg.
Ook lekker met 'n paar gekookte eierskyfies.
Jy kan selfs gevlokte gaar vis hierby voeg.
HOENDER EN SAMPIOENPASTEI: [Deur Aletta Lintvelt]
Gebruik sommer ’n rotisserie-hoender as jy haastig is – maar ont-hou dat dye geprut in wyn baie meer geur sal hê!
Jy benodig:
4 eetlepels botter
250g bruinsampioene, in skywe gesny
1 bossie vars salie
2 knoffelhuisies, gekap
2 - 3 koppies gevlokte hoender (klaar gekook of gerooster)
1 blokkie hoenderaftreksel opgelos in ¼ koppie kookwater
½ koppie witwyn
1 koppie room
sout en peper na smaak
1 rol blaardeeg, ontdooi
Só maak jy
1.Verhit die botter in ’n pan en braai die sampioene en salie vir 5 minute. Voeg die knoffel, hoender, hoenderaftreksel en room daarby en roer. Geur na smaak met sout en peper. As die mengsel nie nat genoeg lyk nie, kan jy nog ’n bietjie water byvoeg. As dit weer te nat lyk, prut vir ’n paar minute om die vloeistof te laat verdamp, maar onthou dat dit verder gaan uitdroog gedurende die baktyd.
2.Skep die hoendermengsel in ’n bak en rol die blaardeeg daaroor uit. Sny dit af wat oorsteek. (Jy kan die blaardeeg liggies uitrol om dit ’n klein bietjie te rek, maar moet dit eerder nie doen nie, want dit verwoes die lagies wat moet oppof.) Jy kan die kors met melk of ’n geklitste eier verf vir ekstra glans.
3.Bak vir 20 tot 30 minute teen 200 ºC of totdat die kors uitgepof en goudbruin is.
MY WENKE:
Jy kan die outjie in jou platboompan maak soos met 'n potbrood tot gaar of in jou Buksie-oondjie of selfs soos 'n braai pie in toeknyprooster.
Bedien met lekker slaai of groente en kapokaartappels of 'n aartappelgebak of die gebraaide plat aartappels.
POTATO AND BACON PIE: [BY MAX EAT]
Arrange the bacon slices in a circle from the center of the pie pan going out. leave the ends hanging over the edge of pan.
On top of the bacon create a layer of over lapping potato slices.
Make sure the slices are pretty thin. I left the skin on mine, but you can peel yours if you like.
On top of the potato layer sprinkle a bit of grated mozarella cheese and season with 1/2 a teaspoon of spice of your choice and some black pepper.
Add another layer of potatoes, cheese and seasoning and top with a final layer of potatoes.
Wrap the bacon over the potatoes and bake in the oven at 210C for about 45-55 minutes.
The bacon should be crisp and the potatoes will be cooked fully through.
MY WENK:
Maak in jou Buksie-oondjie of in platboompan met deksel op en kooltjies op deksel.
VARIASIES:
Met die outjie kan jy lekker variasies maak nl.:
Sit uie en tamaties by met babaspinasie en kaas.
Gebruik fetakaas en sondroogtamaties met dus gesnyde zuchinni.
Maalvleis en kaas.
Dun gesnyde eiervrugskyfies, tamatie, ui en kaas.
Hierdie is maar 'n paar idees, nou kan jy lekker verder jou vulsels maak.
ONTHOU NET, die basiese resep moet daar wees, spek en aartappels.
GENIET hom, ek's seker dit gaan 'n wenner word!
BLITS HOENDERKERRIEPASTEIE: [Kosredakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 6
125 ml (½ k) koekmeel
60 ml (¼ k) masala-kerriepoeier
sout en gemaalde swartpeper
1 kg (sowat 8) hoenderborsies, in repies gesny
60 ml (¼ k) olyfolie
2 uie, gekap
2 knoffelhuisies, gekneus
1 x 410 g-blik heel, geskilde tamaties
125 ml (½ k) aftreksel
125 ml (½ k) room
hand vol vars koljanderblare, gekap
1 x400g rol gekoopte blaardeeg
SO MAAK JY:
1. Meng die koekmeel en kerriepoeier in ‘n groot mengbak. Geur na smaak. Rol die hoender in die meel en skud goed af.
2. Verhit die helfte van die olie oor hoë hitte in ‘n groot pan. Braai die hoender vir 3 min. aan elke kant tot goudbruin. Haal uit en hou eenkant.
3. Verhit die res van die olie in dieselfde pan oor matige hitte. Soteer die uie en knoffel daaarin tot sag en deursigtig.
4. Voeg die tamaties met die vloeistof by en druk fyn met ‘n vurk. Geur na smaak.
5. Voorverhit die oond tot 200 ºC.
6. Voeg die hoender by en prut vir 5 min. Verlaag die hitte en voeg die aftreksel en room by. Roer tot die sous deurwarm is. Roer laastens die kruie by.
7. Rol die blaardeeg effentjies op ‘n meelbestrooide werkvlak uit.Sny in vierkante van 4 cm x 20 cm. Skep sowat 45 ml (3 e) hoenderkerrie (of lamskenkelvleis) op die helfte van elke vierkant en vou in ‘n driehoek toe. Verf die rande met ‘n eier-en-water-mengsel en druk met ‘n vurk toe. Verf die bokant van die pasteie met eierglaseersel (1 eier geklop met ‘n bietjie water) en bak vir 20 min. tot goudkleurig en gaar. Sit voor met blatjang en vars koljanderblare en klapperkrulle.
MY WENK:
Maak in toeknyprooster of in jou Buksie.
CORNISH PASTEI: [BRON ONBEKEND]
500g maalvleis
2 pakke ready rolled pastry
250g gevriesde groente
1ui
halwe green pepper
sout en peper na smaak
braaivleis speserye
2Aartappels
5ml bisto
10ml mielieblom
Metode
Braai ui en greenpepper in 1t canolaolie tot bruin en sag. Voeg maalvleis,speserye behalwe die bisto en mielieblom by met 1k water. Kook vir 10min met deksel en dan voeg gevriesde groente by.Kook vir verdere 15min,haal deksel af . Meng bisto en mielieblom met 125ml koue water en voeg by maalvleis en prut vir 5min sonder deksel. haal van stoof af en hou eenkant. spuit oondvaste bak met cook en spray.plaas 1pak deeg onder en skep maalvleis gereg bo-oor dan plaas 2de pak deeg bo op. Verf mayonnaise oor deeg.
Bak vir 20min op180c.
MY WENK:
Maak in jou Buksie of in toeknyprooster oor die vuur.
EMPANADA MET GEBRAAIDE SPEK: [Deur Aletta Lintvelt - foto DIRK PIETERSE]
Maak 6 pasteitjies
Voorbereityd 20 minute
Baktyd 20 minute
Rose Blanche, ’n leser, het vir ons dié roomkaaskorsresep gestuur. Die smake in dié braaipastei herinner my aan rokerige varkribbetjies.
Jy benodig
250 g dik varkspek, in blokkies gesny
1 ui, gekap
1 soetrissie, gekap
spare rib-braaisous (ons het Kraft Honey Hickory Smoke gebruik)
1 koppie gerasperde mozzarellakaas
Vir die kors
½ koppie botter
1½ koppie meel
½ koppie roomkaas
Só maak jy
1.Maak die kors: Vryf die botter in die meel en meng die roomkaas daarby in totdat die mengsel ’n deeg vorm. Bedek dit met kleefplastiek en sit dit vir 20 minute in die vrieskas
2.Braai die spek, uie en soerissie saam totdat dit sag en gaar is en geur dit dan met die braaisous.
3.Rol die deeg uit en maak 6 klein sirkels. Skep ’n paar lepels van die beslag op die een helfte van elke sirkel en strooi van die kaas bo-oor. Vou die deegsirkeltjies toe sodat dit halfmaanvormige pasteitjies vorm. Druk die deegrande met ’n vurk toe en sit die pasteitjies vir 15 minute in die vrieskas.
4.Bespuit ’n braairooster deeglik met kleefwerende sproei. Braai die empanadas hoog oor matige kole (of in ’n skottelbraai) totdat die deeg bros en gaar is. Draai hulle gereeld om sodat die deeg nie swart brand nie. Jy kan dit ook vir 20 minute op ’n bakplaat bak, in ’n oond van 180 °C. Onthou om die empanadas ná 10 minute om te draai.
Wenk
Rose gebruik hierdie degie ook om worsrolletjies vir padkos te maak. Vir die vulsel braai sy maalvleis en geur dit onder meer met uie, blatjang, hawermout en Aromat.
MAMA'S PIZZA PIE: [added by Lynn S - JUST A PINCH]
This is for the Sammie challenge using pizza dough and walnuts. I crushed the walnuts and put it in the dough.
Cook time: 45 Min
Prep time: 1 Hr 30 Min
Serves: one pie
Ingredients
1 lb 96% ground beef
3 italian sausage links-casing removed
4 oz pizza sauce, homemade or store bought
2 green bell, sliced and roasted
1 red onion, sliced and roasted
1 pt mushrooms, sliced
2 c mozzrella cheese, grated
2 can(s) 15oz. diced tomatoes w/oregano, basil and garlic, no salt added
pepper flakes
olive oil spray
Directions
1. I used this pizza dough http://www.justapinch.com/recipe/lynn-socko/multi-grain-pizza-dough/vegetarian-healthy-other-bread.
2. Brown your beef and sausage together, breaking apart as it cooks.
3. Slice bell pepper and onion into small slices, roast under Low heat broiler for about 15 min.
4. Slice mushrooms, grated cheese, and drain as much juice out of diced tomatoes as possible, pop them into a food processor and chop into finer pieces.
5. Using about half of the dough, roll out thinly. Flour surface lightly using flour or cornmeal.
6. TIP:
If you roll the dough up around rolling pin, it is easier to move.
7. Spray bottom and sides of a tart pan. Place dough over pan and gently fit it into the pan bringing the dough all the way up the sides.
8. Pour enough pizza sauce to cover bottom of dough.
9. Start layering pizza, meat, roasted bell pepper and onion, mushrooms, and tomatoes.
10. Sprinkle with pepper flakes if desired, cover generously with cheese. Repeat process without using pizza sauce. (Meat, onion, bell pepper, mushrooms, tomatoes, cheese). Roll out the other half of dough, place on top of tart pan, using your rolling pin, roll around the top edges, this will cut your dough. Now tuck the dough down inside the pan.
11. Bake 425° for 30 min. Remove and add a layer of cheese on top of crust, return to oven and bake another 15 min. or till cheese is browning and melted.
12. Let rest for 15 min. Remove tart ring and cut. Enjoy the fruits of your labor.
NOTE:
If you roll your dough out thin, you will have extra dough when your finished, use this to make a regular pizza, refrigerate dough if not using until later.
MY WENK:
Maak soos jy potbrood sou bak of op jou toeknyprooster, sorg net dat dit goed geseël is.
MAMA’S EASY PIZZA CASSEROLE: [RECIPE LION]
You can never have too man casserole recipes in your collection and this recipe for Mama's Easy Pizza Casserole is a keeper. Loaded with your favorite pizza ingredients - cheese, tomato sauce, and pepperoni - you can decide what you want to put on top. It's like making your own pizza pie at home. A cheesy casserole that the family will love, you don't want to miss out on this wonderful bake. It's not delivery, it's a casserole.
Ingredients
•8 ounces (about 3 cups) uncooked spiral pasta
•1 pound Italian sausage or pizza sausage
•4 cups spaghetti sauce
•1 cup grated Parmesan cheese
•3 ounces sliced pepperoni
•8 ounces shredded mozzarella cheese
Instructions
1.Preheat the oven to 350 degrees F.
2.Cook the pasta according to package directions and drain.
3.Return the pasta to the pot. Meanwhile, in a skillet over medium heat, cook the sausage; drain.
4.Add the sausage and spaghetti sauce to the pasta and stir to combine. Stir in the Parmesan cheese and half of the pepperoni slices.
5.Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese.
6.Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly,
MY WENK:
Maak soos jy potbrood sou bak of maak dit op die deksel van jou platpotjie soos jy 'n pizza sou bak.
BEEF AND CURRY PIE: [photo by Romulo Yanes - EPICURIOUS]
Makes 8 servings
active time: 45 min
These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect...
Ingredients
•1/2 pound ground beef chuck (not lean)
•1 tablespoon soy sauce
•1/2 teaspoon sugar
•1/4 teaspoon salt
•1 teaspoon vegetable oil
•1 medium onion, chopped (1 cup)
•1 tablespoon curry powder (preferably Madras)
•1 large russet (baking) potato, peeled and cut into 1/4-inch pieces (1 cup)
•6 tablespoons water
•1/4 cup frozen peas, thawed
•2 (17 1/4-ounce) packages frozen puff pastry sheets, thawed
•1 large egg, lightly beaten
•Special equipment: parchment paper; a 5-inch round cookie cutter
Preparation
Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.
Cooks' notes:
•Beef pies can be assembled and brushed with egg 1 day ahead and chilled, covered, or 1 week ahead and frozen, wrapped well. Bake frozen pies (do not thaw) an additional 5 minutes.
•Beef pies can be baked 1 day ahead and cooled completely, then chilled. Reheat on a baking sheet in middle of a 350°F oven until filling is hot, about 15 minutes.
LAMSPASTEI: [PASELLA]
Hierdie resep is uit Marlene van der Westhuizen se kookboek Oorvloed – stadskos van die Kaap.
Jy kan dit ook met oorskietlamsboudvleis maak. In daardie geval het jy ‘n bietjie meer as die 1.5kg vleis nodig.
(Bedien 10 gemaklik)
1.5kg lamsvleis verkieslik nek- of stowevleis
2 lamskenkels
100ml goeie olyfolie
1 e eendvet of botter (opsioneel)
750ml droëwitwyn
1 wortel, geskil en in muntjies gesny
4 preie, in muntjies gesny en goed gewas
1 selderystingel met blare, gekap
1 heel knoffelknol
10 naeltjies
1 e koljandersaad, in 'n vysel gestamp
6 jenewerbessies
3 lourierblare
1t peperkorrels
1 liter hoenderaftreksel
sout en varsgemaalde swartpeper
romerige beslag*
METODE:
Verhit die olie en eendvet of botter en verbruin die vleis. Voeg die wyn by en kook omtrent die helfte vinnig weg oor 'n hoë hitte. Voeg al die groente en speserye by. Bedek met die aftreksel. Prut tot dit sag is en vleis van die bene afval (sowat 3 ure).
Skep die vleis met 'n gaatjieslepel uit. Laat dit effens afkoel, ontbeen en pluis. Sif die kookvloestof en plaas terug oor matige hitte. Laat dit reduseer totdat dit 'n dikkerige sous vorm. Skep die warm sous oor die fyn vleis. Meng liggies deur. Proe en geur die vleis met sout en varsgemaalde peper. Skep die wonderlike souserige vleis in 'n gesmeerde vuurvaste bak.
Skep nou die romerige beslag versigtig oor die warm vleis en bak 30 minute by 160C of tot die beslag effens gerys het en liggies verbruin. Bedien die pastei met 'n ruim porsie gaar rys en 'n skeppie kweperjellie. Heerlik!
*OUTYDSE PASTEIDEEG:
Klop 3 eiers, 1 k sonneblomolie en 1 k melk deeglik en voeg dan 2 e romerige mosterd by. Vou 240g bruismeel en ‘n knippie sout liggies in die mengsel in. Nou is dit reg vir gebruik .
MY WENK:
Maak hom in jou potjie met deksel op en kooltjies bo-op deksel.
KOEDOEPASTEI: [GANSPAN SAFARIS]
3kg koedoevleis in blokkiesgesny
200g varkspek in blokkies gesny
250 spekvleis gesnipper
10ml sout swartpeper na smaak
5 ml fyn koljander / koljanderblare ± handvol
6 heel naeltjies in klein ui gesteek
4 gekneusde knoffeltoontjies
2 groot uie gekap
15ml olie
25ml maroelajellie
400g skilferdeeg- uitgerol
MAAK DAN SO:
Geur vleis met geurmiddels.
Braai uie tot deurskynend.
Voeg vleis by en kook vir 4uur.
Onthou om vleis aftreksel by te voeg.
Geur met maroelajellie.
Plaas in vleisskottel.
Sit bo-op vleis en bak by 220°C vir 10 minute.(Onthou om deeg te verf met geklitste eier.)
MY WENK:
Jy kan die ook in jou patboompan maak, sit deksel op en kooltjies bo-op die deksel. Ongeveer 8 - 10 kooltjies.
Kan ook die oorgooi degie gebruik ipv skilferkosdeeg.
Jy kan hom ook soos die braai-pie maak in die toeknyprooster.
BACONROL / SPEKROL: [RENTIA ODENDAAL PRETORIUS]
1 blaardeeg/puff pastry – dun uitgerol
1 pak spek gesnipper
1 x 125 g fyn gekapte sampioene
½ green pepper
3 tot 4 snye ham repies gesny
1 fyn gekapte ui
1 wiel fetta kaas
SO MAAK JY:
Braai alles tot gaar
Smeer oor blaardeeg
Gerasperde gouda, mozarella, cheddar kaas
Strooi laag cheddar, laag gouda en laag mozarella (dun lagies) rol soos rolkoek op. Sny snitte vertikaal in blaardeeg. Smeer bietjie melk of mayonaise of eier oor. Bak vir 45 minute by 180 grade tot gaar en goudbruin.
Werk mooi met jou deeg, moenie dt dit iewers skeur nie, anders kook jou mengsel uit.
MY WENK:
Maak soos 'n braai-pie in jou toeknyprooster.
GUINNESS BRAISED ONION AND AGED WHITE CHEDDAR QUINCH:
Guinness braised sweet caramelized onions baked into a savoury aged white cheddar quiche with a light and flaky, buttery crust.
Servings: makes 6 servings
Prep Time: 10 minutes
Cook Time: 1 hours 15 minutes
Total Time: 1 hours 25 minutes
Ingredients
4 slices bacon, cut into 1 inch pieces
1 pound onions, sliced
1/2 cup Guinness
2 teaspoons grainy mustard
2 teaspoons Worcestershire sauce
1 cup cream
4 eggs, lightly beaten
1 cup aged white cheddar, shredded
cayenne, salt and pepper to taste
1 pie crust, rolled out and fitted to a pie plate, chilling in the fridge
Directions
1.Cook the bacon in a pan oven medium heat until crispy and set aside on paper towels to drain reserving the grease in the pan.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add 1/4 cup Guinness and simmer until the liquid has mostly evaporated, about 15 minutes and repeat.
5.Mix in the bacon, cream, eggs and 1/2 of the cheese and season with cayenne, salt and pepper. 6.Pour the mixture in to the pie crust and top with the remaining cheese.7.Bake in a preheated 375°C oven until golden brown on top and set in the center, about 25-30 minutes.
MY WENK: Maak in jou Buksie-oond of in platboompan met deksel waarop kooltjies gepak word.
MAMMA'S PIZZA PIE: [added by Lynn S]
This is for the Sammie challenge using pizza dough and walnuts. I crushed the walnuts and put it in the dough.
Cook time: 45 Min Prep time: 1 Hr 30 Min Serves: one pie
Ingredients
your favorite pizza dough or store bought dough
1kg 96% ground beef [fat free]
3 italian sausage links-casing removed
4 oz pizza sauce, homemade or store bought
2 green bell, sliced and roasted
1 red onion, sliced and roasted
1 pt mushrooms, sliced
2 c mozzrella cheese, grated
2 can(s) 15oz. diced tomatoes w/oregano, basil and garlic, no salt added
pepper flakes
olive oil spray
Directions
1. I used this pizza dough http://www.justapinch.com/recipe/lynn-socko/multi-grain-pizza-dough/vegetarian-healthy-other-bread?
2. Brown your beef and sausage together, breaking apart as it cooks.
3. Slice bell pepper and onion into small slices, roast under Low heat broiler for about 15 min.
4. Slice mushrooms, grated cheese, and drain as much juice out of diced tomatoes as possible, pop them into a food processor and chop into finer pieces.
5. Using about half of the dough, roll out thinly. Flour surface lightly using flour or cornmeal.
6. TIP: If you roll the dough up around rolling pin, it is easier to move.
7. Spray bottom and sides of a tart pan. Place dough over pan and gently fit it into the pan bringing the dough all the way up the sides.
8. Pour enough pizza sauce to cover bottom of dough.
9. Start layering pizza, meat, roasted bell pepper and onion, mushrooms, and tomatoes.
10. Sprinkle with pepper flakes if desired, cover generously with cheese. Repeat process without using pizza sauce. (Meat, onion, bell pepper, mushrooms, tomatoes, cheese). Roll out the other half of dough, place on top of tart pan, using your rolling pin, roll around the top edges, this will cut your dough. Now tuck the dough down inside the pan.
11. Bake 425° for 30 min. Remove and add a layer of cheese on top of crust, return to oven and bake another 15 min. or till cheese is browning and melted.
12. Let rest for 15 min. Remove tart ring and cut. Enjoy the fruits of your labor.
NOTE: If you roll your dough out thin, you will have extra dough when your finished, use this to make a regular pizza, refrigerate dough if not using until later.
MY WENK:
Maak 'n lekker braai-pie in toeknyprooster.....heerlik!
KREATOPITA: [MEAT PIE WITH PHYLLO CRUST:
In Greek: κρεατόπιτα, pronounced kray-ah-TOH-pee-tah
Fresh herbs make this a special treat. If fresh aren't available, use dried; however, instead of dried oregano, substitute with dried spearmint. This quantity is for a 16 1/2 x 12 inch (or equivalent) pan (roasting or lasagna pan).
Cook Time: 1 hour
Total Time: 1 hour
Ingredients:
•1 quantity of Best Homemade Phyllo for Filled Pies (see below)
•6 to 6 1/4 pounds of beef or lamb, cut in small pieces
•2/3 cup of olive oil
•1/2 cup of dry red wine
•2 teaspoons of salt
•1/2 teaspoon of pepper
•1 tablespoon of tomato paste
•1 cup of long-grain rice
•2 medium onions, finely chopped
•5-6 cloves of garlic, finely chopped
•1 heaping tablespoon of fresh finely chopped rmint
•1 heaping tablespoon of fresh finely chopped oregano
•1 level tablespoon of fresh finely chopped dill or fennel leaves
•2 tablespoons of fresh finely chopped flat-leaf parsley
•3-4 cups of water
Preparation:
Sauté the onion and garlic in hot olive oil. When the onion softens, add the meat and brown well. Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water. Cover, reduce heat, and simmer for 1 1/2 to 2 hours, until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.)
Stir in rice and turn off heat.
Preheat oven to 340F (170C).
MY WENK:
Maak dit in jou toeknyprooster soos 'n braai-pie.
MY MOM'S RECIPE BOOK: = "SLAP DEGIE VIR MENIGE GEBRUIK!
In my mom’s recipe book, in one corner, is a small handwritten recipe that looks like this:
“Slap degie vir menige gebruik”
We have teased my mom so many times over the years about this, but when she serves this “slap degie” on stewed fruit served with game, or use it to make a hearty beef stew even more delicious, we are all quiet and all you hear around the table is sighs of satisfaction and bliss. This “slap degie changes the ordinary to sublime and supper into a plate of comfort food.
I emplore you you to try this, once you’ve made it, try to add herbs or spices or even cheeses to it. Let me know what you think!!
INGREDIENTS:
1 cup selfraising flour
salt
1 egg
oil
milk
METHOD:
Break the egg in a cup and fill to halfway with milk and then to the top with oil. Pour into a mixing bowl. Add the flour and salt and mix. If the batter is too stiff, add a little more milk. That is it!!!! Pour it over meat, stewed fruit, chicken…whatever you like….. Just bear in mind, your meat or fruit has to be cooked already….this is just a topping and bakes in about 25-30 minutes.
The circles on the top of my pie, is is made by placing onion rings on the batter just before baking.
BOEREWORSPASTEI: [PETERJASIE]
(Bedien ses)
500 g boerewors (oorskiet van braai werk goed)
3 eiers, geklits
1 klein blikkie soetmielies
botter, melk, sout en peper
6 medium aartappels, geskil (of een sakkie aangemaakte Smash)
1 k gerasperde Cheddarkaas
SO MAAK JY:
Braai boerewors, ontvel en sny in dik skywe.
Kook aartappels tot gaar. Geur met 'n klont botter en 'n bietjie melk.
Voeg soetmielies, ¼ van die kaas en geklopte eiers by. Klop mengsel tot romerig.
Pak boereworsskyfies in 'n oondvaste bak en skep aartappelmengsel oor.
Druk mengsel plat met vurk. Strooi gerasperde kaas oor.
Bak tot kaas gesmelt is en plek-plek bruin begin word.
HEALTHY EASY PIE CRUST: [By Sarah Pachev]
This is the easiest healthy pie crust recipe I found. Anybody could make it and it tastes great, similar to the texture of a grahmn cracker crust. I adjusted the original recipe found in Wheat Cookery to make it healthier.
1½ cup whole wheat flour
3/4 tsp sea salt
2 Tbs cold milk (soy or rice milk work too)
½ cup olive oil
HERE'S HOW:
Sift four and salt.
Combine oil and milk.
Combine to flour mixture.
Finger mold dough around pie pan.
Bake a 375 for 20 minutes,
FOR THE BRAAI PIE: [HANLIE GREEN]
2 x 500g rolls puff pastry 2 – 3 baby marrows
1 large onion chopped 1/2 cup cubed feta
1 yellow pepper sliced 1/2 cup grated matured white cheddar cheese
250g sliced brown mushrooms 1 cup grated mozzarella cheese
4 chicken breast fillets cubed olive oil
OR ANY FILLING OF YOUR CHOICE salt and pepper
EARLIER IN THE DAY…
Fry the onions, mushrooms and sliced yellow pepper in a bit of olive oil until soft. Fry the cubed chicken and season well. Leave to cool and refrigerate – the pastry needs cold ingredients.
Defrost the pastry in your fridge.
ONE HOUR BEFORE SERVING…
On a tray that fits into your fridge, open the first roll of puff pastry, brush with a bit of olive oil and flip it over onto the plastic sheet on the tray. Scatter the cooked chicken, onion, mushrooms and yellow pepper. Make sure you drain all the liquid before adding the filling on the pastry. Add the cheese and top with thin slices of baby marrow, ( Mandy used a potato feeler to slice the marrows). Season with salt and pepper…
Cover with the second sheet of puff pastry, close the sides by pressing lightly with a fork all around the edges. Brush with olive oil and refrigerate. It is important to refrigerate the “braai pie” for at least 45 minutes otherwise the pastry will be too soft for the braai grid.
FOR THE BRAAI…
Transfer the “braai pie” from the tray and plastic onto the braai grid. Braai for +/- 10 minutes over a medium heat, make sure the pastry don’t burn.
Turning with a semi closed grid…
Carefully close the grid, don’t press it tightly, and turn over. The pie might be slightly stuck to the “now top side” of the grid, carefully loosen it, and braai for another 10 minutes on a low heat until golden brown..
Serve immediately.
TOMATO PIE: [CLOSET COOKING]
(makes 6+ servings)
INGREDIENTS:
1 pie crust
4 large tomatoes (sliced thickly)
1 tablespoon sugar
pepper to taste
1/4 cup green onions (sliced)
1 cup mayonnaise
1 cup cheese (grated)
1/4 cup bacon (sliced into 1 inch pieces and cooked)
DIRECTIONS:
1. Place the tomato slices on the bottom of the pie shell in one or two layers and sprinkle with the sugar, pepper and green onions.
2. Mix the mayonnaise, cheese and bacon and spread over the tomatoes.
3. Bake in a preheated 400F oven until golden brown and bubbling, about 20-30 minutes.
MY WENK:
Kan soos 'n baai-pie gemaak word.
BREAKFAST HOBO PIES: [CaAMPING FOOD -Recipe from PocketChangeGourmet.com]
Prep Time: 2 minutes
Cook Time: 8 minutes
Spending time around the camp fire? Start your morning off with these Breakfast Hobo Pies.
INGREDIENTS:
Sliced bread
Butter
Eggs
Cheese slices
Sausage patties, cooked
INSTRUCTIONS:
1.Spray the inside of the hob pie maker with cooking oil.
2.Butter one side of each piece of bread.
3.Place in the pie maker buttered side down.
4.To one side add cheese slice and cooked sausage patty.
5.Whisk egg in a bowl and pour over sausage and cheese, assemble both sides together.
6.Cook over campfire 4-8 minutes turning frequently, finish cooking by placing on hot coals for 5-10 seconds on each side.
MY WENK:
Hierdie kan in jou jaffelpan of snackwicher gemaak word.
POTJIE PIE: [POTJIEKOS]
With a delicious mince filling and cheese crust, this pie is irresistible.
2 onions, finely chopped
6 cloves of garlic, crushed
olive oil
2 celery sticks, finely chopped
5 medium carrots, finely chopped
5 medium baby marrows, cut in chunks
250 g streaky or back bacon, chopped
200 g chicken livers, chopped (optional)
500 g lean mince
2 x 400 g tins chopped tomatoes OR
6 fresh tomatoes, chopped
250 ml (1 c) red wine
10 ml (2 tsp) sugar
2 bay leaves
a handful of origanum or basil leaves, chopped
ground sea salt and black pepper
WHAT TO DO:
1. Sauté onions and garlic in oil over medium heat. Remove and keep warm. Repeat with mixture of carrots and celery and then with mixture of meats. Mix all ingredients in potjie
and simmer over low heat until thick and flavourful. Season.
2. Crust: Sift 250 ml (1 c) cake flour, 10 ml (2 t) baking powder and pinch of mustard, cayenne pepper and salt together.
Add 250 ml (1 c) grated cheddar cheese. Beat 1 egg into 125 ml (1/2 c) each: milk and sunflower oil.Mix with dry ingredients into a soft batter. Add 45 ml (3 tbsp) chopped
parsley and coriander or basil leaves.Cover potjiekos with batter and simmer with lid on for ± 10 min. until cooked.
Sprinkle with grated cheese.
Serve with pap or polenta.
MERAAI SE PAAI: [KOSKENADES]
2 kg hoenderfilette, ontbeen en sonder vel
1 koppie hoenderaftreksel
1 koppie witwyn
30 ml (2 eetlepels) knoffel, fyngemaak
5 ml (1teelepel) sout
5 ml (1teelepel ) varsgemaalde swartpeper
200 g gekookte ham, in blokkies gesny
2 uie, grof gekap
250 g knopiesampioene, in dun skyfies gesny
250 ml (1koppie) vars gekapte pietersielie
Sous:
250 g botter, 250 ml koekmeelblom, 500 ml hoenderaftreksel, 250 ml suurroom, 500 ml (2 koppies) melk, 400g blaardeeg, ontdooi en uitgerol, 1 eier, geklits
MAAK DAN SO:
Verhit die wyn en hoenderaftreksel in ‘n kastrol, voeg die hoender, knoffel, sout en peper by, bedek en laat dit prut vir 20 minute oor matige hitte.
Haal die hoender uit en behou die hoenderaftreksel en breek hoender in klein stukkies.
Plaas in ‘n mengbak, voeg die ham, uie, sampioene en pietersielie by en meng dit deeglik.
Smelt botter in ‘n kastrol en roer die koekmeelblom by .
Voeg die hoenderaftreksel geleidelik by terwyl dit aanhoudend geroer word.
Giet die suurroom en die melk by en roer tot glad.
Voeg die hoendervleismengsel by die sous en meng dit.
Skep dit in ‘n oondbak en bedek dit met die uitgerolde deeg.
Bestryk die deeg met die gesklitste eier.
Bak die pastei vir 20 minute in ‘n voorverhitte oond teen 200 grade Celsius.
OORGOOI DEGIE :
1 koppie bruismeel, knippie sout, 3 eetlepels botter, 1 eier. Vryf die botter in die meel, klits eier en melk, voeg by deeg en klits egalig. Gooi dan deeg oor die vleis en bak by 180 grade tot goudbruin.
MY WENK:
Maak hierdie soos met 'n potbrood, maklik en heerlik!
CHICKEN BRAAI PIE: [PICK N PAY RECIPES]
Recipe as cooked by Smoke, Sweat & Tears on Ultimate Braai Master Season 2
Less than 1 hour
Serves: 4
ROUGH PUFF:
500 grams cake flour
1 pinch salt
250 grams butter, grated
300 ml water, iced
1/2 cup melted butter
FILLING:
1 white onion, finely chopped
1 glug olive oil
2 pinches sugar
2 garlic cloves, crushed and chopped
1 cup black mushroom
2 tsp thyme, finely chopped
1 pinch salt and cracked black pepper, to taste
1/2 cup cream
2/3 cup braising liquid, strained
1/2 packet bacon bits
BRAISED CHICKEN:
1 free-range chicken
1 glug Finest olive oil
1 red onion, chopped coarsely
1 handful bacon, chopped
2 garlic cloves, crushed and chopped
2 celery stalks, chopped
1 handful carrots, chopped
750 ml chicken stock
1 cup red wine
1 handful fresh thyme
1 handful PnP fresh rosemary
WHAT TO DO:
CHICKEN:
Brown the chicken on hot coals, turning often so it doesn’t burn. Add a little bit of olive oil to a number 3 potjie then fry the onion, bacon, garlic, celery and carrots, until the onion is soft and the bacon cooked. Add to this the chicken stock, the glass of wine, the herbs and the birds. Simmer gently until the meat is tender. Carefully take the now-tender chicken out of the braising liquid, wait for it to cool down to touching temperature, then pull the meat off the bones and set aside.
FILLING:
Slowly caramelise the onion in a glug of olive oil and a couple of pinches of sugar, then add the garlic, mushrooms, thyme, salt and pepper. Keep stirring until the mushrooms have browned. In a separate pot, reduce the braising liquid to about half, then add the cream and all the other ingredients, including the meat. The filling must be moist, NOT wet, otherwise the pastry will become soggy. While the filling is cooling down, make the pastry.
ROUGH PUFF:
Sieve the flour and salt into a mixing bowl. Add the butter and water, and combine. Form a ball of dough with your hands, wrap in cling wrap and put it in the fridge to chill for about 30 minutes. After half an hour put the dough on a floured surface, grab that (now-empty) red wine bottle and roll the dough into a rectangle. Brush with some of the melted butter, fold the sides closed towards to the middle, and then roll it out again. Repeat this buttering, folding and rolling process as many times as you can until you are gatvol. Keep putting it back into the fridge in between, otherwise the pastry will just become an oily mess. Allow the pastry (and yourself) to chill for about 25 minutes.
MY WENK:
Om kortpad te vat, koop jou puff pastry en 'n geroosterde hoender en volg dan die resep verder.
STEAK EN MOUTPASTEI: [JAN BRAAI]
Alle Ierse grappies op ’n stokkie!
Die Iere het hulle eie weergawe van Nasionale Braaidag. Die hele Ierland kom op St. Patrick-dag tot stilstand vir een groot partytjie. Elke enkele Ierse kroeg sit ’n fantastiese pastei van steak en mout voor. Dié resep is aangepas vir Suid-Afrika se braaitoestande. Jy maak die pastei se vulsel in ’n potjie en braai die deeg op ’n rooster oor die kole. Pasteityd!
Jy het nodig vir 6 mense:
• 2 sopies olyfolie
• 1 kg steak (dikrib is die beste, andersins kruissnit; in blokkies van 2 cm × 2 cm gesny)
• 2 teelepels sout
• 1 teelepel swartpeper
• 1 sopie koekmeel
• 1 ui (fyngekap)
• 1 wortel (geskil en fyngekap)
• 2 selderystokkies (fyngekap)
• 1 sopie gemengde kruie (roosmaryn, tiemie, pietersielie; of ½ sopie droë gemengde kruie)
• 1 blikkie of bottel moutbier (stout beer; ± 400 ml)
• 250 g knopiesampioene (gehalveer)
• 1 pakkie skilferkorsdeeg (400 g, ontdooi)
MAAK DAN SO:
Braai bruin. Verhit die olie in ’n potjie op ’n warm vuur. Voeg die vleisblokkies, sout en peper by en roer. Strooi die meel oor die vleis en roer om die meel eweredig te versprei. Die bodem van die pot kan dalk ’n bietjie droog lyk, maar moet jou nie te veel daaroor bekommer nie. Braai die vleis in die pot vir sowat 5 minute totdat dit effe bruin is.
Kry groenigheid in. Voeg die uie, wortel, seldery en kruie by en braai vir nog 5 minute.
Wat voer jy in die mou(t)? Gooi die bier by. Roer om enige taai stukkies onderin die pot los te wikkel en kry die mengsel aan die prut. Sit die deksel op en laat dit vir 15 minute prut.
Koel af. Voeg die sampioene by, sit die deksel op en laat dit vir 1 uur oor lae hitte prut. Net ’n paar kole is nodig en geen vlamme onder die pot nie.
Braai die kors. Rol die skilferskorsdeeg oop wanneer die vulsel in die pot amper reg is. Nou kan jy kies: sny die deeg óf in die vorm van die bakkies waarin jy die pastei gaan voorsit óf in vierkante, wat jy bo-op die vulsel in borde of bakkies gaan sit. Braai die deegvormpies in ’n geoliede toeklaprooster vir omtrent 20 minute oor matige kole. Draai die rooster gereeld totdat die deeg goudbruin en bros is. Dit sal aanvanklik lyk of die deeg begin smelt; ontspan, dit sal gou harder en maklik hanteerbaar word mits jy aanhou om dit versigtig oor die hitte om te draai.
Fix die vulsel. Wanneer die vulsel reg is, haal jy die potjie van die vuur af en roer deeglik. Die vloeistof behoort nou dik en blink te wees. Indien nie, laat dit vir ’n paar minute sonder die deksel prut sodat dit kan afkook en verdik. Proe en voeg sout en peper na smaak by.
Val weg. Sit voor in bakkies of borde en sit die gebraaide kors bo-op. Jy kan ook die pastei saam met kapokaartappels voorsit.
Wenk:
Al is Guinness die wêreldbekende voorbeeld van moutbier, is dit glad nie die enigste een nie. Die resep sal net so lekker smaak met ’n plaaslike gunsteling soos Castle Milk Stout.
BRAAI PIE: [deur BRAAIBOY] SPESIAAL VIR DIE VAN JULLE WAT NOG BIETJIE SUKKEL MET HIERDIE ENE....STAPS GEWYS!
The world famous Braai Pie (aka Kwaai Braai Paai)... introduced to me by Cara Vosloo at a braai at a mate's house.
INGREDIENTS:
Sandwich type grid with edges (aka toeknyprooster)
2 Rolls of Puff Pastry
1 Packet of Spinach
1 or 2 Chicken Breasts (fillets) - optional
1 Packet Shredded Bacon
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Packet of mushrooms
Feta Cheese (I'm fussy, so I always leave this one out)
Mozzarella and/or Cheddar to taste
WHAT TO DO:
1. Defrost the dough and roll the first one out onto the grid
Tip: do not defrost for too long in the microwave, else the dough goes soggy... your best bet is to let the dough defrost slowly on its own.
TIP: use some Spray & Cook on the grid before laying out the dough.
2. Fry onion, bacon and peppers together, and if you're using chicken in your recipe, fry (or braai) the chicken seperately.
3. Place half of raw spinach on dough.
Tip: Make sure to dry the spinach off properly before placing it on the dough. The less water/moisture you have before you start, the better.
-- BraaiBoy Special Note:
I'm a HUGE fan of cheese, so I add a layer of cheese here as well, but most times you only need to top it off with cheese at the end.
4. Cut chicken into pieces and place on spinach
5. Add onion, pepper and bacon mixture.
6. Chop and add the mushrooms
Tip: you could opt for frying the mushrooms in with the bacon and onion as well.
7. Add the different cheeses (grated)
8. Finish off with the rest of the spinach (PS. The Spinach should cover the dough nicely, it helps to prevent too many juices from seeping through and getting the dough wet.)
9. Place the second roll of dough on top.
10. Seal the dough (as if you are making pies)
Tip: Egg wash the dough for that extra golden brown effect.
Place it high up on the fire and turn constantly until golden brown... This is not a steak: rather turn too much than too little :-)
That's basically it: The important stuff is the puff pastry and spinach, feel free to experiment with the rest of the fillings (I sometimes substitute peppadews in for the peppers, often leave out the chicken etc.). Oh... and one last tip... when you make it the first time, you'll be tempted to overdo it on the ingredients... don't! Remember the grid needs to close without "cutting into" the pastry too much.
Good luck, and let us know how it goes.
THE ULTIMATE BRAAI PIE: [SALIVACIOUS FOOD]
There can be only one!
I love my pie…. I love all pie, with one exception..Steak and kidney. Now this pie I’m going to share with you takes it to the next level of taste.
I will be the first to admit that it is not the best looking car on the foor, but what it lacks for in looks, is made up tenfold for in taste. As you bite down on this beast you taste all the different meat inside your pie, one after the other, and in some cases two or three flavour’s at a time. This pie is that good that I have Braaied purely to make it.
Well it goes without saying that you’re going to need to have a braai the night before you make this one. Woo hoo, time for a soirée, who needs an excuse to throw a party anyway. Having friends over for braai, means there is always going to be meat left over. So when you stumble out of bed the next morning and the only thought on your brain, other than the rounds Mortal Combat currently taking place there, is water. And then the realization hits you… Fatality…. You still have a full house, and instead of looking absolutely fabulous like they did the night before, they have all turned into dazed, confused and rather ravenous looking zombies. This is then the perfect meal to feed the masses. I mean how do you share chop. By being a little creative you can turn a little meat into a substantial meal.
So grab a beer to pull a flawless victory on the headache, and lets go eat some pie.
Preparation Time: 10 mins
Cooking Time: 35 mins
Oven Temp: 180º C
INGREDIENTS:
Braai meat (Cooked)
1 Punnet of Mushrooms
1 Onion
1 Egg
Puff Pastry – 1 Roll
Gravy
Cheese (Optional)
PREPARATION:
Now the best thing about this pie is that most of the prep work has been done the night before all ready, when you made your braai. All that’s left to do is choose one of your Zombified friends that you will find scattered around your house. Give them a pair of scissors and the meat bowl and tell them to cut up all meat into bite size pieces, it is that simple that it’s impossible to bugger up.
Rewind 24 hours first and go back to the previous night. Braai all the meat until it is almost done, take it off the fire, and put it in the marinade. Once the meat has been marinating for a few minutes, put back on the coals and complete the task at at hand, whilst continually brushing the marinade over the meat.
Tip: Don’t marinade raw meat overnight or the sugar will burn your meat before it is cooked, it’s inevitable. Marinate the meat ten minutes before its cooked. This makes the meat sweet and above all sticky…
Dice the raw mushrooms and onions and mix it into the meat. Now comes the messy bit. Clear a work surface to roll the Pastry. Sprinkle flour on the surface and place the opened sheet of pastry down. Sprinkle more flour on top of the pastry and using a rolling pin proceed to flatten the pastry out until you have achieved the desired size that will fit into a tray. Carefully place the whole sheet of pastry in a suitable baking tray, that has been greased with butter. You should have a been able to cover to tray with pastry, and still have enough hanging over each side to fold over the middle. Insert the meat and pour the gravy over the top, the thicker the gravy the better. Add Cheese if desired. Again there is not limit to what you can add to the pie.
Fold the pastry over all four sides into the middle of the tray covering all the meat, done with a bit of care this can actually be made very neatly. Take a mixed egg and brush the whole top surface of the pastry, this will give it a rich golden brown colour once done.
Bake in the oven for 35 minutes or until golden brown.
MY WENK:
Kan in toeknyprooster ook gemaak word, sorg net daar is minder sous en seël die kante behoorlik.
EASY CAMPFIRE BURRITOS: [CAMPING FOOD]
Prep Time: 30 minutes
Cooking Time: 6 minutes
Serves: 4
INGREDIENTS:
1 - 1½kg taco meat
1 cup cooked white rice
½ cup shredded cheese
¼ cup salsa verde
4 burrito-sized flour tortillas (10”)
½ cup pico de gallo [salasa van tamaties uie en koriander-of pietersielie]
4 foil sheets
cooking spray
INSTRUCTIONS:
Fill each flour tortilla with ¼ of the taco meat, rice, cheese and salsa. Roll halfway, fold over ends and continue rolling into burrito. Spray the foil with cooking spray and wrap the burrito in foil.
Cook the burrito over smoldering coals farther from the main flame for 3 minutes, flip and continue cooking for 3 additional minutes. Remove from heat. Allow to cool slightly and serve with pico de gallo.
CHEESY BRAAI PIE: [by ribshackred]
For something a bit different at your next braai, try this great cheesy braai pie recipe. Great in taste, great for a braai and great with a glass of Rib Shack Red.
INGREDIENTS:
•2 Rolls puff pastry, defrosted
•15 millilitre sunflower oil
•1 onion, finely diced
•1 red pepper, finely chopped
•400 gram chicken fillet, cut into strips
•250 gram Lean bacon bits
•1 Sachet Thick White Onion Soup
•1 Bunch spinach, cleaned, deveined and roughly chopped
•1 punnet sliced Button Mushrooms
•200 gram Mozzarella cheese, grated
•1 Round feta cheese, crumbled
•1 Egg, lightly whisked
WHAT TO DO:
1.Heat oil in a pan and gently fry the onion and red pepper until soft add the chicken strips and brown well then add the bacon bits and fry until cooked
2.Remove from pan and set aside to cool
3.Spray the braai grid well with baking spray on both sides
4.Unroll one of the rolls of puff pastry onto the first grid
5.Place a layer of spinach over the pastry then top with the chicken mixture
6.Sprinkle the contents of the sachet of Thick White Onion Soup over this
7.Add a layer of sliced button mushrooms over this and then add the cheeses
8.Finish with another layer of spinach and then place the second roll of puff pastry on top
9.Using your finger tips seal the edges of the pastry as if making a pie
10.Lightly brush with egg wash before placing on the braai and make three small incisions in the top of the pastry using a small knife to allow the steam to escape
11.Place high on a very cool braai and allow to cook for about 20 minutes turning the pie over often
Source: whatsfordinner
MY WENK:
Wissel af vir 'n volgende keer met dieselfde bestanddele, maar gebruik 'n roast hoender en verwyder bene en maak die vleis fyn.
HOENDERPASTEI OOR DIE KOLE: [Deur Huisgenoot Digitaal]
Genoeg vir 6 mense
Bereiding: 20-30 minute
Gaarmaaktyd: 40-60 minute
BENODIG:
2 rolle (400 g elk) skilferkorsdeeg
olie vir braai
1 ui, gekap
1 rooi soetrissie, in blokkies gesny
1 geel soetrissie, in blokkies gesny
250 g spek, in stukkies gesny
100 g spinasie, fyn gekap
6 gaar of gerookte hoenderborsies
250 g sampioene, gekap
250 ml (1 k) mozzarella- en/of cheddarkaas, gerasper
1 eier, in ’n bietjie melk geklits
MAAK DAN SO:
1.Laat die skilferkorsdeeg ontdooi en rol albei velle uit.
2.Braai die ui, soetrissies en spek in ’n bietjie olie tot sag.
3.Plaas die helfte van die spinasie op een van die deegvelle. Sny die hoenderborsies in stukkies en rangskik dit op die spinasie.
4.Voeg die uimengsel en sampioene by.
5.Sprinkel die kaas oor en sit die res van die spinasie bo-op.
6.Plaas die tweede vel deeg bo-op en verf met die eiermengsel. Knyp die rande van die pastei saam om dit te seël.
7.Gebruik ’n rooster met hoë kante en voer dit uit met tinfoelie. Braai die pastei op ’n taamlike hoogte op stadige kole.
8.Draai gereeld om en wees versigtig met die draaislag sodat die inhoud van die pastei nie uitval nie. Ná sowat 45 minute se braai kan die tinfoelie verwyder en die pastei goudbruin gebraai word.