LEFTOVER FRIED RICE:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 1:00pm
Serves 4
■2 cups cooked rice
■4 rashes bacon, diced
■1 egg
■Soy sauce
1.Heat a non-stick frying pan on medium heat and add bacon.
2.Cook for 1 to 2 minutes.
3.Move bacon to one side and crack egg into pan.
4.Allow it to fry for a few minutes, then break up the egg with your spatula.
5.Add rice to frying pan and a few tablespoons of soy sauce.
When the rice has heated through and all the ingredients are combined the rice is ready to serve.
MUSHROOM RISOTTO:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 1:07pm.
■300g mushrooms chopped
■2 cups Arborio rice
■1 ltr chicken or vegetable stock
■1 cup parmesan cheese, shaved
1.Lightly fry mushrooms in a non-stick frying pan.
2.Add rice, stir until combined.
3.Put stock in another pan and boil.
4.Stir 2/3 cup stock into the rice.
5.Stir until absorbed.
6.Continue adding stock in small quantities, stirring regularly, until gone.
7.When this process is finished, add cheese and season.
TUNA AND TOMATO RISOTTO:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:00pm
■425 g can flaked Tuna in brine
■400 g can chopped Tomatoes
■2 cups Arborio rice
■5 cups seafood stock
1.Bring stock to boil.
2.Add rice and reduce heat and simmer for 20 minutes.
3.Add tuna and tomatoes, season with sea salt and pepper.
4.Continue to simmer until all liquid has absorbed stirring regularly
TAMATIE STAMPMIELIES: [uit OUMA SE RESEPTE]
500ml rou stampmielies (oornag geweek)
1 ui, fyn gekap
olie
3 tamaties, ontvel en fyn gekap
sout en varsgemaalde swartpeper
150ml Cheddarkaas (gerasper)
Giet die weekwater van die stampmielies af en bedek met koue water. Verhit tot kookpunt en laat prut dan tot sag. Geur aan die einde van die kooktyd met sout. Dreineer en druk effens fyner met ‘n aartappeldrukker. Voeg ‘n klontjie botter asook ‘n bietjie melk by indien verkies. Soteer die ui in ‘n bietjie olie tot sag. Voeg die tamatie by en prut tot ‘n lekker sous gevorm is. Geur met sout en peper en voeg stampmielies by. Meng liggies deur, voeg die helfte van die kaas by en meng. Strooi die orige kaas bo-oor.
MAKLIKE STAMPMIELIES:
Probeer gerus die maklike resep dis baie min moeite.
Week 1 kop stamp mielies oornag in koue water Sit stampmielies en 2 kop water in slow cooker.
Enige vleis sonder bene bv. chuck of skaapvleis meng pak.
Bruin uiesop met koue water gooi als in slow cooker en vergeet daarvan as jy van die werk af kom, eet jy heerlik.
As jy nie slow cooker het nie sit in oondbak in die oond op lae temp/potjie buite.
Jy kan ook verskeie groente hierby voeg, maar voeg dit heel laaste by, wanneer die stampmielies en vleis feitlik heeltemal gaar is. Groente neem nie sal lank om te kook nie.
BRAAIRYS:
45 ml olie
4 ml sout
1 geklitse eier
1 gekapte ui
1 kg gekookte rys
125 ml boontjiespruite
10 ml sojasous
Gemaalde swart peper na smaak
1 klein blik pynappelstukke
Verhit olie en voeg by sout, eier en spruite en roerbraai. Verlaag hitte en voeg rys by. Roerbraai vir 5 minute en voeg res van bestandele by en roerbraai vir nog 5 minute.
Kan ook vir verandering, uie en soetrissies braai of uie en tamatieblokkies braai en deur die rys meng. Brosgebraaide spek gebraai met klein stukkies vars groente is ook lekker deur die rys.
TAMATIES MET RYS:
(20 minute – 4 porsies)
30 ml olyfolie
4 heel knoffelhuisies
400 g klein rosa-tamaties
250 ml gaar bruinrys
sout en varsgemaalde swartpeper na smaak
hand vol vars basiliekruidblare, grofgekap
100 g pecorino-kaas, gerasper
Verhit die olyfolie in ’n kastrol. Braai die knoffelhuisies vir sowat 3 minute daarin. Sit die tamaties by en braai tot hulle net begin oopbars. Gooi die gaar rys by en geur met sout en swartpeper. Voeg die basiliekruid en helfte van die kaas by. Meng goed deur. Sit voor saam met die res van die pecorino-kaas.
SPINASIE EN SAMPIOEN PILAF:
Pilaf is ’n gegeurde rysgereg.
(4 porsies)
30 ml botter of laevet margarien
2 rooi-uie, in groot stukke gesny
2 knoffelhuisies, fyngedruk
250 g sampioene, in kwarte gesny
1 kaneelstokkie
4 heel naeltjies
4 kardemomsade, effens gekap
250 g basmati-rys
gerasperde skil van 1 suurlemoen
500 ml groente-aftreksel
sout en varsgemaalde swartpeper na smaak
200 g vars baba-spinasieblare
sap van 1 suurlemoen
Smelt die botter of margarien in ’n kastrol. Braai die uie en knoffel tot sag en deurskynend. Voeg die sampioene by en braai vir so 4 minute. Voeg al die speserye by en braai vir 2 minute. Gooi nou die rys, suurlemoenskil en groente-aftreksel by. Geur met sout en swartpeper. Meng goed en sit die deksel op. Prut vir sowat 15 minute tot al die vloeistof geabsorbeer is. Jy sal elke nou en dan ’n roer moet gee. Voeg die spinasie en suurlemoensap by en sit weer deksel op. Laat staan op die hitte vir 2 - 5 minute tot die spinasie verlep is. Sit voor met vars suurlemoenskyfies, en garneer as jy wil met nog vars spinasieblare.
KERRIE EIERS MET MIELIERYS/STAMPMIELIES:
6 hardgekookte eierse n gaarmielierys/ stammpmielies
Kerriesous:1 kleinuiin skywe
30 ml olieof vet
30 ml meelblom
2 ml sout
knippiepeper
10 ml suiker
15 ml kerriepoeier
30 ml asyn
500 ml water
Braai die ui in die olie en voeg die droë bestanddele by.
Voeg die asyn en water by. Roer en kook totdat die sous dik is.Sny die hard gekookte eiers in die helfte, verhit in die kerriesous.
Bedien op mielierys/ stampmielies.
6 porsies
BUSY MOMS SHRIMP FRIED RICE:
1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5 minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.
RYSPAP:
1 liter water.
500 ml. ( 2 k. ) gaar rys.
5 ml. ( 1 t. ) sout.
450 ml. mieliemeel.
60 ml. ( 1/4 k. ) botter of magarien.
Verhit die water, rys en sout saam tot kookpunt. Laat dit stadig prut en roer die mieliemeel geleidelik by -dit vorm 'n slap pap. Laat dit 20 minute lank stadig oor lae hitte prut tot deurgekook en gaar. Roer die botter of magarien in en bedien warm saam met pangebraaide wors en warm tamatie-smoor.
Genoeg vir 5 - 6 mense.
HEERLKE WILDERYSGEREG: [MY EIE RESEP]
1 kop "wild rice"
3 kop hoenderaftreksel om rys in te kook
handvol gekapte droë kersies of cranberries
handvol gekapte okkerneute of pekanneute
2 -3e gekapte vars pietersielie
Kook die rys vir 20 minute tot gaar en vlok met jou vurk.
Voeg die res van die bestanddele by, behalwe die pietersielie.
Roer goed deur met jou vurk en laat staan met deksel op vir so
5 minute op die warm plaat.
Voeg die pietersielie by en roer deur.
SOUS:
½ kop sojasous
sap van ½ suurlemoen
gerasperde skil van suurlemoen
1t brunsuiker of heuning na smaak
Sout en peper na smaak.
Klits sous goed en strooi oor die warm rys en roer deur.
Heerlik as 'n bykos by enige gereg met vleis.
Veral baie lekker saam met 'n varkfilet wat op die rooster gebraai is of onder die oond "gril" gebraai is vir ongeveer 15 minute, draai gereeld om. [onthou net om die filet eers in 'n marinade te laat lê vir nie minder as 15 minute nie. Smeer ook gereeld van die marinade oor die vleis gedurende gaarmaaktyd. Jy kan filet ook stop met pruimedante wat geweek is in sherry.]
RYS-SOUSKLUITJIES:
Bestanddele:
3 koppies Meelblom
2 teelepels Bakpoeier
1 ½ koppies gekookte Rys
Sout na smaak
¼ koppie Botter
½ koppie
Melk vir aanmaak
5 Eiers
Metode:
Smelts botter, klits eiers op, meng al die bestanddele tesame, indien nodig kan minder melk vir aanmaak gebruik word, mengsel moet nie te slap wees nie. Water moet kokend wees en kluitjies moet 10 minute vinnig kook. Kluitjies word met ‘n desertlepel in kokende water gesit. Bedien dadelik nadat dit klaar is met kaneel en suiker oorgestrooi.
KERRIE EIERS EN MIELIERYS/STAMPMIELIES:
6 hard gekookte eiers en gaar mielierys/ stampmielies
Kerriesous:
1 klein ui in skywe
30 ml olie of vet
30 ml meelblom
2 ml sout
knippie peper
10 ml suiker
15 ml kerriepoeier
30 ml asyn
500 ml water
Braai die ui in die olie en voeg die droë bestanddele by.
Voeg die asyn en water by. Roer en kook totdat die sous dik is.
Sny die hardgekookte eiers in die helfte, verhit in die kerriesous.
Bedien op mielierys/ stampmielies.
HIER IS 'N BAIE LEKKER RYSRESEP, heerlik saam met gestopte varknek of enige ander vleis. Kan ook op sy eie geniet word of sny hoendervleis daarby en meng deur vir 'n ete op sy eie.
GEURIGE RYSDIS: [MY RESEP]
1 kop wilderys
2½ kop hoenderaftrekstel
Kook die rys tot gaar hierin.
MENG BY:
½ Kop gedroogde kersie of gedroogte cranberries
Handvol gekapte okkerneute/pekanneute
'n bietjie gekapte vars pietersielie
sout en peper na smaak indien nodig
Laat staan vir 'n rukkie sodat die geure lekker kan meng.
Geniet!
GEGEURDE RYS:
90g margarien
250ml rou rys
750ml kookwater
5ml geuropwekker
30ml tamatiesous
10ml vrugteblatjang
5ml droë pietersielie
3ml gemengde kruie
Metode
Smelt die margarien in ’n kastrol en voeg die rys by.
Braai die rys oor matige hitte totdat minstens 75 % van die rys gepof is.
Giet die kookwater oor en roer die res van die bestanddele by.
Sit die deksel op en kook die rys 15 minute lank.
Verwyder die deksel en kook tot die rys droog is.
Sit warm voor.
BILTONGCOUSCOUS: [Deur Hannes Nel]
Pap bly koning, maar couscous is veeldoeliger: Dit kan koud óf warm geëet word, en as ’n middagete of as ’n bykos.
Jy benodig (vir 2 mense)
•1 soetrissie, ontpit en in blokkies gesny
•’n halwe ui, fyn gekap
•botter
•biltongstukkies na smaak
•½ pakkie (250 g) couscous
•sout, peper en gemengde kruie
•Ina Paarman se olyfof basiliepesto
Só maak jy
1.Braai die ui en soetrissie in ’n pannetjie met ’n bietjie botter by die oornaghut.
2.Snipper gekerfde biltong fyner op en voeg dit by.
3.Maak intussen die couscous volgens die aanwysings op die pakkie.
4.Meng die couscous en biltongmengsel en geur dit met sout, peper en gemengde kruie. Roer heel laaste ’n bietjie van die olyf- of basiliepesto by.
Wenk:
Wil jy iets besonders maak? Biltong en bloukaas is soos Batman en Robin – ’n formidabele kombinasie. Krummel ’n bietjie bloukaas by die couscous. Het jy reeds al die biltong in die kar op pad na die staproete opgeëet? Gebruik tuna, geblikte mossels, vakuumverpakte gerookte hoender of gesnipperde salami.
REGGAE-RYS: [Deur Aletta Lintvelt]
Vir 4-6
Voorbereityd 5 minute
Gaarmaaktyd 40 minute
Hierdie is ’n regte yskasleegmaakdis. Vir ’n wenner het jy iets rokerigs en iets met byt nodig om die tamatie te balanseer. As jy gaar hoender gebruik, kan jy binne 20 minute eet. Soms hou ek dit vegetaries en sit net die bone in en sprinkel feta oor.
Jy benodig:
•1-2 koppies rou rys (basmati- of Indiese rys werk die beste)
•1 ui, gekap
•1 soetrissie, gekap (of gebruik die ingemaakte soort)
•3 knoffelhuisies, gekap (of vlokkies)
•1 rooi rissie, gekap (of rooipeper)
•1 teelepel gerookte paprika (of gewoon)
•1 blik tamaties
•1 eetlepel suiker of heuning of tamatiekonfyt
•vars kruie soos tiemie, pietersielie en sprietuie, gekap
•Sit een of ’n kombinasie van die volgende by:
•porsies hoender (dye met vel het die meeste geur)
•1-2 gerookte varkworsies of chorizo (100 g) of spek
•8-10 garnale of 1 koppie gemengde seekos (ontdooi en skoongemaak)
•1 blik rooi bone, gedreineer
Só maak jy
1.Gooi die rys in ’n pot. Sit jou hand plat neer op die rys en gooi dan water in die pot totdat dit amper die bokant van jou pinkievinger bereik. Die water moenie oor jou hand kom nie. Sit op die vuur of ’n warm plaat met ’n styfpassende deksel en bring die water tot kookpunt. Verwyder dadelik van die hitte, maar hou die deksel styf op. Laat staan eenkant – die rys sal perfek gekook wees ná ongeveer 20 minute. (Dis ’n ou Koreaanse truuk!)
2.In jy rou hoender gebruik, maak ’n skeut olyfolie in ’n pot warm. Braai die hoenderstukke vir ongeveer 5 minute totdat dit alkant goudbruin is.
3.Gooi die ui, soetrissie, knoffel en speserye by en stoot rond sodat die ui kleur kry, maar nie bruin raak nie. Gooi die tamatie, suiker en gekapte gerookte wors by. Sit die deksel op en laat prut stadig tot die hoender gaar is (ongeveer 20 minute). (As jy nie rou hoender in die pot het nie, is jy reeds ná 15 minute reg vir stap 4.)
4.Indien jy gaar hoender en/of bone gebruik, gooi dit nou by.
5.Sodra die pot prut, gooi die seekos of garnale by en roer dit vinnig deur. Sit die deksel op en prut vir 2 minute tot deurwarm en gaar. Rou garnale sal ’n ekstra 3 minute nodig hê.
6.Gooi die rys in die pot, roer en geur met gemaalde swartpeper en sout of sommer ’n blokkie hoenderaftreksel of hoenderspeserye. Jy kan dit meer loperig maak deur kookwater by te sit. Gekapte vars suurlemoentiemie en pietersielie doen wondere vir die dis.
RYSKONKOKSIE:– verlangs familie van paella [ONBEKEND]
Die enigste rede hoekom ek sê dat my gereg verlangs familie is van paella is omdat dit soos paella grootliks 'n rys gereg is, en chorizo, ertjies en saffron bevat, bestandele wat gewoonlik met paella geassosieer word, maar anders as paella gebruik ek klaar gaar rys, want daar is gewoonlik oorskiet rys in die yskas.
Kry al jou bestanddele gereed.
1 rooi ui fyn gekap
1 groen soet rissie in repies gesny
1 geel soet rissie in repies gesny
1 rissie ontpit en fun gesny
30cm stuk chorizo in skywe gesny
4 stukke vark repe in stukke gesny
4 ontbeende hoender dye in stukke gesny
Oorskiet rys
Ertjies, so handvol
0.1g Saffron in 'n bietjie water geweek
1 410g blik tamaties
Sap van een suurlemoen
Olyf olie
Sout en peper na smaak
Verhit bietjie olyf olie in 'n pan wat groot genoeg gaan wees om al bogenoemde bestandele te huisves. Braai die chorizo tot die vet begin uitbraai, voeg die vark by en braai tot al die vark verkleur het, voeg dan die hoender by en braai tot die hoender verkleur is, voeg die uie, soet rissies en rissie by en braai tot sag. Voeg die rys by en meng goed deur, voeg die tamaties en saffron water by, laat goed deurkook, voeg dan die ertjies by en verit tot alles goed warm en gaar is, geur met suurlemoen sap en sout en swart peper.
Lekker eet!
TAMATIE STAMPMIELIES:
Bestandele:
500ml rou stampmielies (oornag geweek)
1 ui, fyn gekap
olie
3 tamaties, ontvel en fyn gekap
sout en varsgemaalde swartpeper
150ml Cheddarkaas (gerasper)
Giet die weekwater van die stampmielies af en bedek met koue water. Verhit tot kookpunt en laat prut dan tot sag. Geur aan die einde van die kooktyd met sout. Dreineer en druk effens fyner met ‘n aartappeldrukker. Voeg ‘n klontjie botter asook ‘n bietjie melk by indien verkies. Soteer die ui in ‘n bietjie olie tot sag. Voeg die tamatie by en prut tot ‘n lekker sous gevorm is. Geur met sout en peper en voeg stampmielies by. Meng liggies deur, voeg die helfte van die kaas by en meng. Strooi die orige kaas bo-oor.
CATCHUPA RICA: [SAMP DISH.......YUMMY!]
It's a traditional dish from Cape Verde and I believe almost all cape-verdeans love it. Below the recipe, I hope you try it and find it delicious.
4 cups. samp (hominy)
1 cups. kidney beans
1 cup. large lima beans
1/2 cup. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 chourico (garlic spicy sausage), sliced
l blood sausage, when avallable, sliced
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander
Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.
YVES SE RYS EN HOENDERSOSATIE: [WILNA MYBURGH]
Net op 'n punt van orde: Yves weet nie dat daar iets soos Yves se rys bestaan nie. Tog is dit die warm rysslaai wat my ma lang jare terug vir 'n besoekende Belg gekook het vir middagete en is dit hoe ons dit gedoop het. Koop hoendersosaties, of jou gunsteling sosaties en bedien dit saam met die rys, nes Yves dit geëet het!
* 1 koppie rys
* 1 ui, fyngekap
* 125 g spekstukkies
* 15 – 30 ml olie
* 1 groot groen of rooi soetrissie, in klein blokkies gesny
* 250 g sampioene, in skyfies gesny
* 1 blik gekapte tamaties
* 5 ml suiker
* 5 ml gedroogde oreganum, of 15 ml vars
* sout en varsgemaalde swartpeper
Maak die rys gaar en hou eenkant.
Braai die ui en spek in olie tot bruin en bros. Voeg die gekapte soetrissie en sampioene by en braai nog tot alles bruin is.
Voeg die gekapte tamaties, suiker en oreganum by. Kook die sous vir 5 minute. Geur met sout en swartpeper.
Wanneer die sous gereed is, kan jy die rys byvoeg en deurmeng. Toets weer vir sout en bedien warm of teen kamertemperatuur.
AFRICAN PEANUT SAMP AND BEANS: [Stampmielies]
Ingredients
200 ml dried kidney beans
250 ml samp, rinsed
10 ml salt and fresh black pepper
30 ml butter
100 g salted peanuts, roughly crushed
3-4 corn on the cob or
400 g can whole kernel corn
Method
Soak the beans and samp in plenty of cold water for about 8 hours. Drain. Bring 1.2 litres of water to the boil in a medium saucepan. Add the samp and beans, cover, and simmer for about 1 1/2 hours until very tender. Season with salt and pepper, add butter and peanuts, and cook ucovered until the mixture thickens. If using fresh corn, roast over medium coals for 15 to 20 minutes until lightly charred and tender. Slice from cob and stir into the samp and beans.
SPEK EN AVO KITSERY: [WES KAAP KARAVAANKLUB]
1 koppie rys
2 koppies hoenderaftreksel
sout en peper na smaak
6 repies spek, opgesny
2 eetlepels botter
4 jong uie fyngekap
1 avokadopeer in blokkies gesny
4 teelepels vars suurlemoensap
2 eiers, hard gekook en grof gekap
4 eetlepels room
6 kersietamaties, gehalveer
2 eetlepels pietersielie, fyn gekap
Metode:
Kook rys in hoenderaftreksel totdat aftreksel geabsorbeer is. Smelt
botter en braai spek vir 5 minute.
Voeg uie, avokadopeer en suurlemoensap by. Braai vir 1 minuut.
Voeg eiers, rys en room by en roer liggies. Skep in ‘n dienbord en
garneer met tamatie en pietersielie.
REINA SE VOLMAAG RYSDIS: [RSG]
Bestanddele
1 ui, gerasper
1 pakkie gesnipperde spek
2 koppies gaar rys
1 wortel, gerasperde
1 tamatie, opgekap
bietjie water
½ teelepel rysspesery
½ teelepel sout
knippie suiker
Metode
Braai ui en spek tot gaar.
Voeg die res van die bestanddele by en laat dit stadig prut. (Die bietjie water is daar om te keer dat dit nie vasbrand nie)
SPINASIE EN TAMATIERYS:
2 e Olyf Olie
1 Ui fyn gekap
1 t Knoffel fyn gekap
3 k Hoender aftreksel
2 e Tamatie Puree
1 k Tamatie gekap
½ k Fyngekapte Spinasie
1 k Rys
Verhit die olie in pan. Voeg die ui by en braai tot sag. Voeg knoffel saam en braai vir nog 2 minute. Voeg al die ander bestanddele by. Verminder hitte sit deksel op. Prut vir 25 tot 30 minute totdat rys sag is en meeste vloeistof weg is. Bedien warm.
BILTONG RISOTTO:
50g butter
1 tbsp olive oil
1 onion
300g Arborio rice
2 garlic cloves crushed
150ml White wine (use more chicken stock if you prefer)
750ml Chicken stock
300g butternut pumpkin, 1 inch cubed
200g biltong
50g grated parmesan cheese
100g pack of rocket
1. In a heavy based pan, melt butter, add olive oil and fry onions for a couple of minutes on a medium heat.
2. Add the garlic and rice; stir until rice is translucent.
3. Deglaze pan with the wine, boil for two minutes, then ladle in some chicken stock a little at a time whilst stirring continuously.
4. Add the butternut after 5 minutes of the stirring/ladle process.
5. Add the biltong after another 5 minutes; continue adding stock and stirring. Reserve a few biltong pieces for garnishing.
6. Check whether your rice is cooked. Add all of the parmesan cheese and give risotto a final stir. Dish out the risotto and garnish with remaining biltong and the rocket.
SPEK GEBRAAIDE RYS:
Gekookte rys.
Spekblokkies
1 Ui gekap
Vars pietersielie vir garnering
Sout en peper na smaak
METODE:
Braai die ui en spek tot gaar.
Roer die rys by en geur met sout en peper en braai dit totdat dit
goed warm is.
Voeg pietersielie by en roer deur.
Heerlik as 'n bygereg.
WENK:
Jy kan ook 'n geklitste eier hierby inroer vir variasie.
PATPONGRYS: [Deur Aletta Lintvelt]
Vir 4
Op ’n soel, warm aand in Patpongstraat, Bangkok, het ek laataand met dié geurige konkoksie kennis gemaak. My dogter is lief hiervoor.
Jy benodig
olyfolie vir braai
½ koppie sprietuie of 1 ui, gekap
1 rooirissie, gekap (of 1 eetlepel rissievlokkies)
5 cm vars gemmerwortel, gerasper (of 1 eetlepel gemmerpasta)
2 knoffelhuisies, gekap (of 1 eetlepel ingemaak)
½ teelepel sesamsaadolie (opsioneel)
½ vars pynappel, in blokkies gesny
2-3 koppies gaar bruinrys of jasmynrys
4 eetlepels klapper
klein bossie vars koljanderblare, gekap
grasuie, gekap
Sit by
2 hoenderborsies, in repies gesny
1 koppie garnale (gaar en geskil)
200 g ham, gekap
1 pakkie geroosterde kasjoeneute
Só maak jy
1.Indien jy dun rou repies hoender gebruik, roerbraai dit eerste in ’n skeut olyfolie vir 5 minute.
2.Voeg nou die res van die bestanddele (behalwe die rys, klapper en vars kruie) in die volgorde hierbo by en roerbraai tot geurig vir ongeveer 5 minute.
3.Roer die garnale, ham of gaar hoender, indien jy dit gebruik, deur tot warm.
4.Stel die plaat warmer of draai die gas oop. Gooi die rys en die klapper by en roer ligweg tot alles warm is. (Soms maak ek ’n holte in die middel van die rys en gooi ’n eier daarin wat ek vinnig deur die rys roer sodra die wit begin verkleur.)
5.Dien op en besprinkel met koljanderblare, grasuie en kasjoeneneute.
Wenk
As warm pynappel jou nie opgewonde maak nie, vervang dit met 1 koppie soetmieliepitte (uit die blikkie) of van die stronk af gesny. ’n Koppie gevriesde ertjies of soetrissie is ook lekker hierin.
RYS ROERBRAAI: [HUISGENOOT]
[Deur Bernice van der Merwe, Esther Malan en Carmen Petersen
Foto: David Briers]
Genoeg vir 4 mense
30 g botter
30 ml (2 e) olie
2 groot wortels, in blokkies gesny
6 stingeluie, fyn gekap
1 knoffelhuisie, fyn gekap
1 groot ui, fyn gekap
200 g gerookte worsies, in stukke gesny
sout en peper na smaak
2 eiers, geklits
500 ml (2 k) gaar rys
200 g ertjies
10 ml (2 t) sojasous
handvol koljanderblare, grof gekap
METODE:
1. Verhit van die botter en olie en braai die groente ’n paar minute oor hoë hitte. Skep uit.
2. Sit die worsies in die pan en braai tot gaar. Geur met sout en peper en hou eenkant.
3. Verhit die res van die botter en olie en sit die eiers by. Roerbraai tot dit gaar is. Druk fyn met jou vurk.
4. Sit die res van die bestanddele in die pan en verhit tot goed warm. Geur na smaak.
SUSHI – HOE OM DIT TE MAAK: [MIELIEPAP- RESEPTE]
Die belangrikste deel van sushi maak is die rys.
Rys:
300 ml, 300 ml water, 4 eetlepels rysasyn, 4 eetlepels strooisuiker, knippie sout
Spoel die rys herhaardelik tot die water redelik skoon daardeur loop. Week dit dan vir ten minste 5 minute. Verhit die rys en die water tot kook en plaas dan ‘n deksel op die pot, verminder die hitte tot minimum en laat staan vir 15 minute (die rys stoom gaar). Moenie die deksel oplig nie.
Terwyl jy wag vir die rys om gaar te word. Los die asyn, suiker en sout op. Dit help om die spul effens te verhit.
Wanneer die rys uitkom, gooi die asyn-suiker by en meng dit versigtig in. Laat die rys om te verkoel.
Stuff:
200g rou tuna/salm/vis, 1 groot ryp avo, 1 komkommer/seldery
Sny vis, avo, komkommer/seldery in repies.
Proses:
Nori (seewier velletjies), wasabi (groen perderadys), bamboesmatjie, sojasous en gemmer.
Plaas ‘n nori op die bamboesmat. Smeer ‘n dun lagie rys op die nori velletjie met die agerkant van ‘n eetlepel.
Pak die stuffing aan die een kant op die rys.
Rol die bamboesmatjie op om die nori en stuffing. Pers dit goed saam.
Sny die rolletjies.
Geniet
Natuurlik kan jy allerhande snaakse goed ook maak soos sushi-toebies. Dit help om jou bamboesmat te Glad-wrap en dit help om jou hande en jou mes klam te hou.
GINGER PINEAPPLE RICE: [4 INGREDIENCE]
1 – 20 oz. Can Pineapples in Heavy Syrup
½ Cup Light Brown Sugar
2 T Soy Sauce
1 t Ginger
2 cups Cooked Rice
Pour pineapple syrup into a saucepan and bring to a boil.
Lower heat and stir in brown sugar until it dissolves completely. Add ginger and soy and keep warm.
SHRIMP FRIED RICE:
1 Cup Instant Rice
4 T Butter
1kg uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs.
Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5 minutes stirring occasionally or until shrimp turns pink.
Add eggs and season with salt and pepper; top with bacon.
Enjoy.
JOHN PLESHETTE'S CHICKEN GIBLET CONFIT RISOTTO: [by: Harriet Ells]
Actor and foodie John Pleshette shares with us his weekly recipes. This week it’s an adventurous Chicken Giblet Confit Risotto.
YOU'LL NEED:
4 chicken livers and giblets (hearts and gizzards)
Fresh thyme
2 cups of chicken or duck fat
1 brown onion
1 1/2 cups of arborio rice
1 tsp of saffron
Dry white wine
6 cups of chicken stock
1/2 cup of parmesan cheese
Flat leaf parsley
METHOD:
Salt and pepper the giblets, tuck a couple of sprigs of thyme in with them in a bowl, cover and refrigerate for at least 2 hours.
Pre-heat oven to 250F. Melt 2 cups of fat and allow to cool enough to the touch. Wipe salt and pepper from the giblets with paper towels. Place in a small, heavy casserole. Pour in fat to cover. (if necessary, add more fat or vegetable oil.) Cover with a lid and place in the oven.
Bake for an hour. Turn off the oven and leave till the oven has cooled.
Mince the onion. Melt 2 tbsps of butter and a splash of olive oil in a large, heavy-bottomed sauce pan. Add the onions and stir over a low flame until they are translucent. Add 1 1/2 cups of rice. Stir for a minute. Pour in 1 cup of white wine. Keep stirring until the wine is absorbed.
Meanwhile, bring chicken stock to a simmer on top of the stove. Using a mortar and pestle, grind saffron threads with a pinch of course salt. Pour a cup of the hot stock into the mortar and stir with the pestle to dissolve the saffron. Add saffron broth and another cup of stock to the rice. Simmer on a low flame for 10-15 minutes, stirring occasionally. As the liquid is absorbed, add more stock, a ladlefull at a time, until the rice is al dente. Remove from the heat. Stir in 2 tbps of butter, ¼ cup of parmesan cheese and ½ of stock to keep the risotto moist while you cook the livers and the confit.
In a saute pan, heat about 1/3 cup of the fat from the confit. Dry the livers in paper towels. Salt and pepper. When the fat is very hot, toss in the livers. Remove the giblets from the fat with a slotted spoon and add to the pan. Saute for 1 to 2 minutes, tossing frequently, until the livers and giblets are crisp and brown.
Ladle the risotto onto a warm platter. Arrange the livers and giblet confit on top. Garnish with italian parsley. Serve extra paremesan on the side.
Serves 4
EGG BIRYANI:
Ingredients:
egg-biryani-recipe
•4-5 hard boiled eggs, peeled and make long slits along each egg
•2 large onions, finely sliced
•1 small tomato, finely chopped (optional)
•1 tbsp chopped coriander leaves
•1 tbsp chopped pudina leaves
•2 tbsps ghee
•1 1/2 tbsps oil
•3/4 cup thick curd/yogurt
•5 green chillis, make a small slit in them
•1/2 tbsp ginger garlic paste
•1/4 tbsp red chilli pwd (adjust)
•1/2 tbsp coriander pwd
•2 tbsps lemon juice
•salt as required
•pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts
Biryani Masala:
•4 cloves
•1/2″ cinnamon stick
•2 elaichi/cardamom
•1/4 star anise
•1/4 tsp shah jeera
•5 pepper corns
Ingredients to cook rice:
•2 1/2 cups Basmati rice
•3 cloves
•5 cardamoms
•1/2″ cinnamon stick
•1 marathi mogga
•2 bay leaves
•5-6 mint leaves
•1/2 tbsp oil
•3/4 tbsp salt
•water as required
Prepration:
egg biryani
•Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
•Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
•To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
• Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
•Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
•Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
•Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
MARMITE BROWN RICE WITH SWEETCORN:
I like having Marmite in my kitchen cupboards, when I am feeling poorly: drinking a hot mug of Marmite does me the world of good.
Serves 2 – 3
Ingredients
1 tablespoon olive oil
1 medium onion, finely sliced
180g brown rice, washed and drained
1 tablespoon Tamari or soy sauce
1 generous teaspoon Marmite, or similar yeast extract
400ml water
Small tin of sweetcorn
Optional:
A handful of parsley, minced
Salt and black pepper to taste
Method
Heat the oil in a large, deep saucepan. Add the sliced onion and fry until softened. Add the rice and cook, stirring constantly, for 1-2 minutes. Then add the water, Tamari or soy sauce and Marmite to the rice and bring to the boil, then reduce the heat to simmer for 20 minutes. Add the sweetcorn, salt and pepper to taste and simmer for a further 15 -20 minutes, or until the rice is cooked through and tender. Stir in the parsley and adjust seasoning if necessary.
STAMPMIELIEGEREG: [ONBEKEND]
Halwe pakkie stampmielies (het ‘n kg pakkie gedeel) – maak gaar soos altyd.
BRAAI SAAM
1 x pakkie bacon - Vervang met gerasperde ham +- 250g
1 x ui
1 x pakkie mushrooms
1 x geel pepper
1 x rooi pepper
1 x groen pepper
SOUS (meng alles saam) - Vervang hierdie sousie met bruin uie sop en 500ml water.
1 x koppie mayonnaise
1 x houertjie room
1 x koppie melk
1 x pakkie wituiesoppoeier
SO MAAK JY:
Pak dan ‘n laag stampmielies, laag bacon mengesel en gooi die helfte van die sous oor. Dan weer lae tot alles klaar is. Bak in die oond vir so 30 min by 180grade.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
ROMERIGE POLENTA:
Bring 4½ koppies melk oor matige hitte tot kookpunt.
Hou 375ml [3½ kop] polenta hoog bo kastrol of potjie en gooi by terwyl jy roer, om klonte te voorkom.
Roer vir 10 minute tot gaar.
Meng 3e botter, 125ml room en 125ml fyn gerasperde parmesaankaas deur.
Voeg nog warm melk by as die polenta te styf raak namate dit afkoel.
KOESKOES:
Gooi 250ml [1 kop] kookwater oor 250ml [1 kop] koeskoes in ‘n hittebestande mengbak.
Voeg ‘n knypie sout by.
Bedek met kleefplastiek en laat staan vir 5 minute.
Krap met ‘n vurk los, meng 2 eetlepels botter, 2 eetlepels gerasperde parmesaankaas en ‘n fyn gerasperde skil van 1 suurlemoen by.
UMNGQUSHO -STAMPMIELIES EN BOOTJIES: [PASELLA]
Hierdie tradisionele Xhosa-dis is ‘n gunsteling in Xhosa-families. Mpumi Balani van Gold restaurant in Kaapstad het dit vir Pasella voorberei.
Bedien 4-6
500 g stampmielies
500 g suikerboontjies
75 ml olie
2 uie, in repies gesny
1 klein groen soetrissie, in repies gesny
1 klein rooi soetrissie, in repies gesny
1 wortel, geskil en in blokkies gesny
1 t kerriepoeier
2 blokkies beesaftreksel
METODE:
Week die stampmielies en boontjies oornag in warm water. Dreineer die water en spoel goed af. Giet warm water oor en kook 2 ure tot sag en al die water weggekook is. Geur met sout. Verhit die olie en braai die uie en soetrissies. Voeg die wortels, kerrie en beesaftreksel by. Voeg 1 koppie warm water by en kook oor ‘n lae hitte tot die wortels sag is. Meng saam met die stampmielies en boontjies. Voeg sout en peper by.
ROERBRAAI RYS: [LORRAINE SE BOEREKOS]
Bestanddele
2k gaar rys
10ml rys speserye
halwe telepel kerrie
greenpepper
ui
mushrooms
sout en peper
kookolie of botter
METODE:
Braai ui en greenpepper vir 5min,voeg nou mushrooms by en roerbraai.
Wanneer uie,greenpepper en mushrooms sag is voeg gaar rys en smaakmiddels by en roer deur en braai vir 5min. 50ml water kan bygevoeg word indien nodig.
Genoeg vir 4 mense.
COCONUT RICE WITH LENTILS AND CASHEW:[TriniGourmet original]
1/2 lb. basmati rice
1 tablespoon vegetable oil
1 teaspoon stone ground mustard
1 teaspoon urad dhal or brown lentils
1 tablespoon red pepper flakes
1 tablespoon madras curry powder
2 ounces fresh coconut, grated
1 ounce unsalted roasted cashews
salt and pepper
WHAT TO DO:
1. Put the rice in a sieve and rinse under cold running water until the water runs clear.
2. Bring 2 cups lightly salted water to the boil in a large pan.
3. Add the rice, bring back to the boil and cook for 20 minutes.
4. Drain and return to the pan, then cover with a tight-fitting lid.
5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop.
6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden.
7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring ccasionally. 8. Toss with the rice and nuts and spoon into a warmed serving dish.
9. Garnish with red pepper flakes.
LENSIE-, ORZO- EN GOUDBRUIN UIE MET GEROOSTERDE DENNEPITTE: [HUISKOK]
Uit watter van my horde resepteboeke dit eens gekom het, weet ek nie. Die resep is ‘n skadu van sy ou self en en die Midde-Oosterlinge en Cipriote sal seker ‘n oorval kry, maar dit werk vir my. Sien dit as ‘n riglyn eerder as presiese aanwysings na die Jordaanrivier. Die hemele gaan ook nie intuimel as jy nie dennepitte het nie; span amandelvlokkies in en gaan skryf dennepitte op jou inkopielys vir volgende keer.
2 bruin uie, in dun ringetjies gesny (probeer dit eweredig dun sny – ‘n mandolien werk goed)
olyfolie vir braai
1 koppie bruin lensies
¾ koppie orzo (pastarys)
1 rooi ui, fyngesnipper
7 saffraandrade of ½ teelepel borrie
1 t wonderpeper
1 ½ t kaneel
Opsioneel: ½ t elk komyn en koljander
Sout en peper
50 g dennepitte, gerooster
Vars marjolein of origanum
Metode
Maak die gekarameliseerde uie: Verhit 2 eetlepels olyfolie in ‘n pan en voeg die ringe bruin-uie by, verlaag die hitte en soteer sowat 30 minute tot sag en goudbruin terwyl jy nou en dan ‘n roer gee. Dit kan maar effe bruin word op plekke, maar nie te swart nie anders proe dit bitter. (Sien ook Moro se metode onderaan). Geur met sout en peper.
Plaas die lensies in ‘n medium kastrol met genoeg water om dit goed te bedek en kook sowat 15 minute tot amper sag (indien dit droog kook, gooi nog water by). Gooi orzo by en kook saam vir verdere 10 minute of tot net sag. Braai fyngesnipperde rooi uie in ‘n pan met olyfolie, voeg die kaneel, borrie (of saffraan) en wonderpeper by, braai nog ‘n paar minute en voeg die lensie- en pastarysmengsel by. Braai 2 minute saam. Roer die geroosterde dennepitte deur, reserveer ‘n paar dennepitte vir garnering. Geur goed met sout en peper.
Skep in opdienbak, strooi vars gekapte origanum of marjolein oor en rond af met die gekarameliseerde uie en nog van die dennepitte. En as jy net pietersielie in die huis het, net so goed.
{Variasies}
*Vir ‘n ekstra Griekse geur, voeg feta by – in blokkies of opgebreek. Bedien dan met suurlemoenwiggies.
*Maak soos die Lebanese en bedien dit met ‘n bakkie jogurt, ongegeur of met gerasperde komkommer.
*Vervang die orzo met gaar basmatirys; dis tradisioneel om dan ‘n bietjie suiker by te voeg. Ottolenghi-volgelinge kan kyk hoe mejadra in Jerusalem, sy nuutste boek, met basmatirys gemaak word.
*Los die rooi uie uit en meng dan die helfte van die gekarameliseerde bruin uie deur die lensie- en rysmengsel en die ander helfte as garnering.
*Spaans: Vervang die kaneel met paprika. Skep individuele porsies en bedien met gebakte eier bo-op, verkieslik met die eiergeel nog loperig.
*Gee dit ‘n Italiaanse geur met vars basielkruid en rasper parmesaan of grana padano oor.
*Gee dit ‘n Indiese kinkel deur kerriepoeier saam met die uie te braai en die dennepitte met geroosterde amandels te vervang.
*Gee dit ‘n boerekos-kinkel met blokkies gaar pampoen, geur met vars tiemie en strooi geroosterde pampoenpitte oor. Lekker saam met die kaneel en die soet van die uie.
{Brosgebraaide uie soos Moro maak}
Sam en Sam Clark van Moro se metode om die uie bros te braai is ‘n treffer, maar gebruik heelwat olie en moet liefs in twee sarsies gedoen word om te verseker dat die uie bros en krakerig braai. Dis egter lekker afwisseling en gee die lensiegereg selfs meer woema.
Om 2 groot uie te karameliseer, verhit 300 ml sonneblomolie in ‘n groot braaipan of kastrol. Sodra goed warm, gooi die helfte van die fyngesnyde uie in die pan, en braai oor medium hitte tot mahoniebruin. Skep met gaatjieslepel uit, plaas op kombuispapier om te dreineer en herhaal die proses. Die orige olie kan herwin word, maar onthou dat dit nou sterk na uie smaak.
UMNGQUSHO - STAMPMIELIES EN BOONTJIES: [PASELLA]
Hierdie tradisionele Xhosa-dis is ‘n gunsteling in Xhosa-families. Mpumi Balani van Gold restaurant in Kaapstad het dit vir Pasella voorberei.
(Bedien 4-6)
500 g stampmielies
500 g suikerboontjies
75 ml olie
2 uie, in repies gesny
1 klein groen soetrissie, in repies gesny
1 klein rooi soetrissie, in repies gesny
1 wortel, geskil en in blokkies gesny
1 t kerriepoeier
2 blokkies beesaftreksel
SO MAAK JY:
Week die stampmielies en boontjies oornag in warm water. Dreineer die water en spoel goed af. Giet warm water oor en kook 2 ure tot sag en al die water weggekook is. Geur met sout. Verhit die olie en braai die uie en soetrissies. Voeg die wortels, kerrie en beesaftreksel by. Voeg 1 koppie warm water by en kook oor ‘n lae hitte tot die wortels sag is. Meng saam met die stampmielies en boontjies. Voeg sout en peper by.
MY WENK:
Hierdie is absoluut heerlik saam met beesstertpot of enige ander lekker kerrie of gestoofde vleisdis.
SAMP AND BEANS CURRY:
1kg samp and bean mix, rinsed and soaked overnight
salt
ONION MIXTURE
2 onions, sliced
2 cloves garlic, crushed (optional)
2ml whole cloves
5ml allspice
oil
2ml nutmeg
black pepper
15m curry powder
5ml ground cumin (jeera)
5ml ground coriander
Method
Prepare the samp mixture as described in the basic recipe. Add the curry seasonings when preparing the onion mixture and stir-fry for about 1 minute. Add the onion mixture to the samp mix and simmer until the samp is soft. Serve hot with meat and dried fruit, if desired.
Serves 10-12.
SPICY SAMP AND BEANS: [Recipe from Benedict Thutloa]
Serves 8
This dish (also known as umngqusho) needs a bit of planning as you need to soak the samp and beans overnight.
1 cup (250 ml) uncooked samp
1 cup (250 ml) dried sugar beans
2 bay leaves
2 tsp (10 ml) sunflower oil
2 onions, chopped
4 carrots, sliced
1 tbsp (15 ml) curry powder or to taste
3 tomatoes, chopped
¼ medium cabbage, cut into strips
4 spinach leaves, cut into strips
1 tsp (5 ml) salt
lemon juice and black pepper to taste
METHOD:
1. Soak samp and beans overnight in enough water and drain well.
2. Place in a large pot with bay leaves and cover with 4 cups fresh water. Bring to the boil, reduce the heat. Cover with a lid and simmer for 2 hours or until tender. Add more water if necessary.
3. Heat oil in a pot and fry onions, carrots and curry powder.
4. Add tomatoes and simmer for 10 minutes.
5. Drain samp and beans if necessary. Add with cabbage, spinach and salt to onions and simmer for another 10 minutes.
6. Season to taste with lemon juice and pepper and serve warm.
Tip
1. Add 300 g stewing beef, fat removed to the samp and beans and cook together. Follow the recipe as above and increase the curry powder to taste.
BLACK BEAN AND QUINOI CHILI: [CLOSET COOKING]
A healthy, hearty and tasty vegetarian chili with back beans and quinoa that does not sacrifice anything in flavour.
Servings: makes 4+ servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
INGREDIENTS:
1 cup quinoa, rinsed
2 cups water
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped
1 tablespoon chili powder
1 tablespoon cumin, toasted and ground
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, drained and rinsed
1 green bell pepper, cut into bit sized pieces
1 red bell pepper, cut into bit sized pieces
1 zucchini, cut into bit sized pieces, optional
1 tablespoon chipotle chili in adobo sauce, chopped
1 teaspoon dried oregano
salt and pepper to taste
1 cup corn, fresh, frozen or canned
1 handful cilantro, chopped
DIRECTIONS:
1.Simmer the quinoa in the water until absorbed, about 20 minutes.
2.Heat the oil in a pan.
3.Add the onions and saute until tender, about 5-7 minutes.
4.Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.
5.Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.
6.Add the quinoa and corn and simmer for 5 minutes.
7.Remove from the heat and stir in the cilantro.
TAMATIE-RYS: [BRON- Louise’s Soul Kitchen]
Soms is die eenvoudigste kos maar net die lekkerste. Hierdie tamatie-rys is heerlik saam met viskoekies. Die volgende dag kan jy bietjie green pepper en uie kap en kaasblokkies byroer en 'n slaaisousie of bietjie mayo byroer, en dan is dit weer 'n slaai.
Gewone gaar rys, 'n handvol vars gekate pietersielie, en 'n blikkie tamatie relish van Rhodes. Hierdie maak s'n is heerlik dik. Knippie suiker en speserye na smaak.
SEVEN COLOR RICE: [SIBS’S TABLE] SERVE HOT OF COLD:
INGREDIENTS:
•1 tbsp olive oil
•1 onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 cloves garlic, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•250g smoked bacon, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•1 red pepper, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces.
•1 tbsp, heaped, mild curry powder
•400g cooked basmati rice
•2 tbsp fresh thyme, removed from stem, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•Salt and freshly ground black pepper
WHAT TO DO:
How to make 7-Colour Rice:
Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until slightly soft.
Add the bacon and cook until slightly crispy.
Add the peppers and cook for another 2 minutes or until just starting to soften.
Add the curry powder and cook for a further 30 seconds or so.
Add the rice and thyme and stir until combined.
Season to taste and keep warm, cover with foil or a lid until serving time.:
SAVORY RICE DISH:
Here is my recipe:
100gms of long grain rice
5 white mushrooms, sliced
A handful of peas
A handful of frozen mixed peppers
Handful of sweetcorn
1 vegetable stock cube
1/2 tsp of chilli flakes
425ml of water
1 tbsp of New Orleans spice mix:
red sea salt, garlic,onion, paprika,white,black and red peppers, citrus, thyme, oregano and rosemary.
WHAT TO DO:
In a medium sized saucepan add the rice, mushroom, peas, chilli, sweetcorn, peppers, spice mix and stir. Add the water and stock cube and on a medium heat bring to a simmer for 15-20 minutes, until the rice has absorbed all the water. Fluff up with a fork and serve with Prawns or some chicken.
Delicious.
MARTHA SE STAMPMIELIES: [DE KAT]
Sannie:
Week een klein pakkie stampmielies oornag.
Volgende dag: kook oor stadige hitte vir 2 - 3 ure tot sag.
BESTANDDELE:
•1 wit ui
•1 pakkie spek
•1 groen pepper
•1 rooi pepper
•250g sampioene
•Sny die hele spul in repies en skywe
•Bietjie knoffel is altyd 'n goeie idee!
•Braai asseblief alles saam in 'n swaarbodem pan
SO MAAK JY:
1.Voor heeltemal saggebraai, verlaag hitte en voeg.
2.1 blikkie tamatie en uie smoor.
3.1 bakkie volroom.
4.Sout, peper en knippietjie kerrie poeier, na smaak.
5.Meng met stampmielies in oondbak.
6.Rasper verouderde cheddar kaas oor en bak vir 30 minute.
CHICKEN FRIED CAULIFLOWER RICE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Chicken fried rice that uses cauliflower instead of rice for a lighter and healthier way to enjoy fried rice.
INGREDIENTS:
•4 strips bacon, cut into 1 inch slices or 1/4 cup pancetta or 1 Chinese lap cheong sausage, diced
•1/2 pound skinless boneless chicken breasts or thighs, cut into small pieces
•1 small onion, diced
•4 ounces mushrooms, sliced
•1/2 cup peas
•1/2 cup carrot, shredded or diced
•2 cloves garlic, chopped
•1 tablespoon ginger, grated
•1 head cauliflower, riced by grating by hand or in a food processor (~5 cups)
•2 eggs, lightly scrambled
•2 tablespoons soy sauce
•1 tablespoon sweet soy sauce (optional)
•chili sauce such as sambal oelek or srircha to taste
•1 teaspoon sesame oil
•2 green onions, sliced
WHAT TO DO:
1.Heat the pan over medium-high heat, add the bacon and cook until crispy, about 3-5 minutes
2.Add the chicken and stir-fry until cooked, about 5 minutes.
3.Add the onion and mushrooms and stir-fry for 3 minutes before adding the carrot and peas and stir-frying for another 3 minutes.
4.Add the garlic and ginger and stir-fry for 30 seconds.
5.Add the cauliflower rice, mix everything up and stir-fry for 2 minutes.
6.Make a well in the middle of the pan, add the eggs and let them sit for a minute before mixing them into everything and stir-frying for another 3 minutes.
7.Mix in the mixture of the soy sauce, sweet soy sauce, chili sauce, sesame oil and green onions, remove from heat and enjoy.
Option: Use your favourite meats and vegetables. Go crazy! Invent new things! Hawaiian cauliflower fried rice with ham and pineapple anyone?
Note: If you are using diced carrots,add them with the onions as they will take a bit longer to cook.
BILTONG AND CHEESE FLAVOURED RICE: [ RECIPE RITA VAN DYK - PICTURES RUVAN BOSHOFF]
Serves 2
This biltong and cheese flavoured rice is ideal for lightweight hiking food for your backpack.
YOU NEED:
•½ packet Tastic Spicy Spanish Flavoured Rice
•a handful grated Cheddar cheese
•a handful sliced biltong
•a splash of lemon juice or 1 sachet vinegar (the type you get at fast-food places)
HERE'S HOW:
1.As easy as ABC. Cook the rice, add the rest of the ingredients and stir until the cheese has melted.
Tip:
Substitute the Spanish rice for a packet of tomato-and-chilli-flavoured Tastic Ready-to-Eat Rice.
The rice is precooked, so all you have to do is add two tablespoons of water and heat through.
Go! says: You can also replace the rice with cooked mielie pap.
ROERBRAAIRYS MET SPEKVLEIS EN BLAARKOOL: [Deur ARINA DU PLESSIS
BENODIG:
1 x 250 g spekvleis, gesnipper
1 ui, dun gesny
2 knoffelhuisies, fyngekap
1 rooi brandrissie, baie fyngekap
5 ml geskroeide koljander
500 ml gaar rys (wit, bruin of Basmati)
1 x 410 g blik keker-ertjies, goed gedreineer
1/4 groot blaarkool, gekerf
30-45 ml sojasous
Sap van 1/2 suurlemoen
Vars gemaalde swartpeper na smaak
MAAK DAN SO:
Braai die spek en ui saam in ’n groot wok tot gaar. Voeg die knoffel, brandrissie en koljander by en braai vir 30 sekondes. Voeg die rys en keker-ertjies by. Roerbraai tot die rys deurwarm is en voeg die kool by.
Roerbraai tot die kool begin verlep. Geur die roerbraai-mengsel met sojasous, vars suurlemoensap en vars gemaalde swartpeper en sit dadelik voor.
Lewer vier porsies.
UMNGQUSHO: [by Jan Braai]
I suggest you serve braaied meat with umngqusho, a traditional Xhosa dish made with samp and beans and one of Nelson Mandela’s favourites.
Serves 8 to 10.
Samp needs to soak in water overnight, so start this dish the day before.
YOU'LL NEED:
•500 g samp-and-bean mix
•about 4 litres water
•1 onion, finely chopped
•2 carrots, peeled and chopped
•2 potatoes, peeled and chopped
•1 can chopped tomatoes
•125 g brown or white onion soup powder
•1 tsp salt (optional)
•1 cup grated Cheddar cheese
HERE'S HOW:
Soak the samp and beans overnight in a litre of water. Drain and rinse well the next morning. Put the soaked and rinsed samp and beans into a large potjie and add three litres of water (no salt). Bring to the boil and cook for two hours until almost soft. Control the heat by adding or removing coals so it’s not boiling rapidly, but it’s hotter than the very gentle simmer of oxtail potjie (let’s call it a medium-paced simmer). If at any stage it looks too dry, add a little more water.
Add the onion, carrots, potatoes and tomatoes, then simmer for another 30 minutes or until the potatoes are soft. It shouldn’t dry out – the water inside the potjie should be just visible between the samp and beans.
Gently stir in the onion soup powder until it’s well mixed. Continue to simmer uncovered for another five to 15 minutes until most of the liquid has evaporated and you have a thick, hearty mixture.
Taste and season with salt if necessary (remember some onion soup powders are very salty already). Take it off the fire and stir in the cheese. Leave to stand for five minutes, then serve.
FRIED RICE AND SWEET AND SOUR BRISKET: [Gourmet Camping Recipe - Author: Jothan Yeager – The Bald Gourmet]
Prep time: 30 mins
Cook time: 3 hours 30 mins
Total time: 4 hours
So this may not really be “gourmet”, but when covered in dirt and surrounded with nothing but trees and squirrels, this is definitely a gourmet meal.
INGREDIENTS:
•2 - 3kg beef brisket (leave the fat on when cooking to get a more moist and flavorful brisket)
•1 teaspoon salt
•½ teaspoon freshly ground black pepper
•2 tablespoons canola/vegetable oil
•1 medium onion, cut in half, then thinly sliced
•3 cloves garlic, chopped (about 1 tablespoon)
•15 ounces tomato sauce
•¼ cup low-sodium chicken broth (water will do if you must)
•3 tablespoons firmly packed dark brown sugar
•⅓ cup plus 1 tablespoon cider vinegar
•½ cup raisins
•5 black peppercorns
•3 allspice berries
•Jasmine Rice (2 cups raw)
•Vegetable/peanut oil (roughly 2 tablespoons)
•Lemongrass, chopped (roughly 1 tablespoon)
•Ginger, finely chopped (roughly 1 tablespoon)
•Scallions, sliced (roughly 3-4)
•Garlic, sliced (3-4 large cloves)
•Sugar Snap Peas or Green Beans or both (1 large handful or so)
•Red bell pepper, diced (1/4 to ½ of pepper)
•Sesame seeds (roughly 1 teaspoon)
•Sesame oil (roughly 1 teaspoon)
•Soy Sauce (roughly 1 tablespoon)
•Chinese Black Vinegar (roughly 1 teaspoon)
•Salt and pepper to taste
HERE'S HOW:
1.For the Brisket:
Preheat Dutch Oven to 300° F using hot briquette coals.
2.Pat the brisket dry and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
3.Heat 1 tablespoon of the oil over medium-high heat in the Dutch oven and sear brisket until browned, roughly 4-5 minutes per side.
4.Transfer the brisket to a plate and set aside.
5.Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, about 3-5 minutes.
6.Add the garlic and cook, stirring, for 1 minute.
7.Add the tomato sauce, chicken broth, brown sugar, vinegar, raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket and cover tightly with the lid.
8.Place ¾ of your coals on top of the lid, and the remaining ¼ of coals under the Dutch oven.
9.Cook until the brisket is fork tender, 2.5 to 3 hours. I highly recommend checking the brisket about 20 minutes in to see if you have the temperature right in the dutch oven, then checking again after an hour to make sure your sauce hasn’t reduced so much that it will burn. If it does reduce too much, just add a little water to it to make it right again. You want a thick but runny sauce, kind of like a loose gravy.
10.Remove the brisket from the Dutch oven, transfer the meat to a cutting board, and let rest for 10 minutes.
11.When you are ready to serve, cut the meat against the grain into ¼ inch thick slices. Pour the sauce over the brisket and serve warm.
12.For the Fried Rice:
I made this for 20 hungry boys and men, and I don’t have exact measurements to give you, but here is the list of ingredients I used along with their appropriate measurement to serve 4-6. Make to your liking and judgement as to ratios of seasonings.
13.Cook rice according to packaging instructions and set aside. It is best if the rice has set for a couple hours, preferably overnight, but fresh cooked will work as well. Day old rice separates into individual grains better when frying.
14.Heat oil in wok/Dutch oven/griddle over high heat or hot coals.
15.Once the oil reaches its smoking point, add ginger, lemongrass, and white part of scallions. Cook until scallions have softened, roughly 2 minutes.
16.Add peas/beans and bell pepper. Cook until vegetables turn bright in color and slightly char, roughly 3-4 minutes.
17.Add the garlic and green part of the scallions, and stir to mix.
18.Add the rice, tossing to combine and to get the oil all over the rice. Break up any chunks of rice so as to get individual grains.
19.Add the sesame seeds, sesame oil, soy sauce, and black vinegar and cook, stirring/tossing constantly. Some of the rice may get little char spots on it, which is just fantastic.
20.Season to taste with salt and pepper, as well as any additional soy sauce, vinegar, or sesame oil to your liking.
NOTES:
This brisket recipe was discovered by another scout leader in our group from some website he could not remember. I’ve modified it slightly to improve the overall flavor, but I wish I knew what the original source was so I could give them credit and browse their other delicious offerings.
CILANTRO LIME CAULIFLOWER RICE: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
A light and fresh take on cilantro lime rice that uses riced cauliflower instead of rice!
INGREDIENTS:
•1 small head cauliflower, cut into florets
•1 tablespoon oil
•1 lime, juice and zest
•1/4 cup cilantro, chopped
WHAT TO DO:
1.Rice the cauliflower by grating it on the larger holes on a grated or in a food processor. (The food processor makes this so quick and easy!)
2.Heat the oil in a large pan over medium-high heat, add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 7-10 minutes.
3.Mix the lime juice, zest and cilantro into the cauliflower rice and enjoy!
OPTIONS:
Saute a diced onion and a chopped clove of garlic in the oil before adding the cauliflower rice.
JOHN PLESHETTE'S CHICKEN GIBLET CONFIT RISOTTO: [by Harriet Ells]
Actor and foodie John Pleshette shares with us his weekly recipes. This week it’s an adventurous Chicken Giblet Confit Risotto.
YOU'LL NEED:
4 chicken livers and giblets (hearts and gizzards)
Fresh thyme
2 cups of chicken or duck fat
1 brown onion
1 1/2 cups of arborio rice
1 tsp of saffron
Dry white wine
6 cups of chicken stock
1/2 cup of parmesan cheese
Flat leaf parsley
HERE'S HOW:
Salt and pepper the giblets, tuck a couple of sprigs of thyme in with them in a bowl, cover and refrigerate for at least 2 hours.
Pre-heat oven to 250F. Melt 2 cups of fat and allow to cool enough to the touch. Wipe salt and pepper from the giblets with paper towels. Place in a small, heavy casserole. Pour in fat to cover. (if necessary, add more fat or vegetable oil.) Cover with a lid and place in the oven.
Bake for an hour. Turn off the oven and leave till the oven has cooled.
Mince the onion. Melt 2 tbsps of butter and a splash of olive oil in a large, heavy-bottomed sauce pan. Add the onions and stir over a low flame until they are translucent. Add 1 1/2 cups of rice. Stir for a minute. Pour in 1 cup of white wine. Keep stirring until the wine is absorbed.
Meanwhile, bring chicken stock to a simmer on top of the stove. Using a mortar and pestle, grind saffron threads with a pinch of course salt. Pour a cup of the hot stock into the mortar and stir with the pestle to dissolve the saffron. Add saffron broth and another cup of stock to the rice. Simmer on a low flame for 10-15 minutes, stirring occasionally. As the liquid is absorbed, add more stock, a ladlefull at a time, until the rice is al dente. Remove from the heat. Stir in 2 tbps of butter, ¼ cup of parmesan cheese and ½ of stock to keep the risotto moist while you cook the livers and the confit.
In a saute pan, heat about 1/3 cup of the fat from the confit. Dry the livers in paper towels. Salt and pepper. When the fat is very hot, toss in the livers. Remove the giblets from the fat with a slotted spoon and add to the pan. Saute for 1 to 2 minutes, tossing frequently, until the livers and giblets are crisp and brown.
Ladle the risotto onto a warm platter. Arrange the livers and giblet confit on top. Garnish with italian parsley. Serve extra paremesan on the side.
Serves 4
BILTONG SAMP: [PICK N PAY RECIPES]
Recipe as cooked by Barefoot, Beer & Braai on Ultimate Braai Master Season 1
Less than 1.5 hours
Serves: 4
INGREDIENTS:
2 handfuls samp
1/2 tub cream cheese
4 stalks spring onions
200 grams sliced biltong
WHAT TO DO:
•Boil samp in salt water for 2 hours.
•Drain it.
•Melt some butter in a fire-proof pan and fry the spring onion until soft.
•Add the sliced biltong and the samp then mix it all together.
•Take it off the heat, add about 3- 4 tablespoons of cream cheese and season with salt and pepper.
EGG FRIED RICE: [PICK N PAY RECIPES]
Use any leftover long grain rice.
Less than 45 minutes
Serves: 4
INGREDIENTS:
1 dash PnP vegetable oil
2 large eggs
2 cups basmati rice
2 spring onions, sliced
200 grams frozen peas
4 tbsp light soy sauce
1 pinch salt and milled pepper
WHAT TO DO:
•Heat a glug of oil in a wok over a high heat. Add eggs and gently scramble until just cooked but still soft.
•Add rice to pan and stir well to combine. Gently break up any large clumps.
•Add spring onions and peas and stir until well combined.
TOMATO PILAU: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
•Culinary Tip:
Prepare, gather and have ready all your ingredients in front of you before you begin cooking – this is known as mis en place.
INGREDIENTS:
•2 Leeks trimmed and sliced
•10 ml Robertsons Garlic Flakes soaked in 30 ml boiling water and drained
•10 ml Olive Oil
•5 ml Robertsons Cinnamon
•5 ml Robertsons Coriander
•2 Green Peppers diced
•180 g Basmati Rice
•15 ml Tomato Puree
•450 g Tomatoes peeled and chopped
•1 Knorr Vegetable Stock Pot
•300 ml Water
•Robertsons Freshly Ground Black Pepper
•Watercress to garnish
WHAT TO DO:
1.Sauté the leeks and garlic in olive oil for 3 minutes.
2.Add the spices and fry for a further 2 minutes.
3.Add the peppers and rice and cook for 3 minutes.
4.Mix the tomato puree with 2 tablespoons water and add to the pan.
5.Add the tomatoes, stock pot and water to the pan, and simmer, covered for 25 minutes, stirring occasionally, adding water if needed.
6.To serve season with pepper and garnish with fresh watercress.
Pour over soy sauce and toss until well incorporated. Season and serve hot, topped with extra spring onions.
HOMEMADE RICE-A-RONI:
YOU NEED:
1/2 cup pasta, broken into small pieces
1 cup brown rice
2 cups beef broth
1 tbs parsley
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp pepper
1/3 cup margarine or butter
WHAT TO DO:
Preheat oven to 200°C.
Spray a small baking dish with cooking spray.
Add all ingredients; mix well and cover tightly with foil.
Bake for 1 hour.
Remove from oven and fluff with fork.
PIKANTE EIER-GEBRAAIDE RYS: [Deur Huisgenoot Digitaal - - Carmen Hendricks]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 15 minute
BENODIG:
250 g spekvleis, in stukke gesny
30 ml (2 e) soet sojasous
30 ml (2 e) groenteolie
3 eiers, geklits
sout en witpeper
500 ml (2 k) Spekko Fragrant-rys, gekook (1 k rou rys lewer 3½ k gaar rys)
1 groen brandrissie, sade verwyder en gekap
1 rooi soetrissie, in skywe gesny
3 sprietuie, gekap
1 lemmetjie
2 rooi brandrissies, gekap
MAAK SO:
1 Braai die spekvleis in ’n pan tot bros. Voeg die sojasous by en roerbraai ’n minuut. Verwyder uit pan en sit eenkant op kombuispapier.
2 Verhit die olie in ’n ander pan of wok en roerbraai die eiers met sout en peper tot liggies geroer, maar steeds loperig.
3 Gooi die rys, brandrissie en soetrissie in die wok en roerbraai ’n paar minute met eetstokkies of ’n houtlepel.
4 Terwyl die rys verhit, voeg die spekvleis en sprietuie by. Geur met die sout en peper, meng goed en sit warm voor met ’n skeutjie lemmetjiesap en die vars gekapte brandrissies.
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 1:00pm
Serves 4
■2 cups cooked rice
■4 rashes bacon, diced
■1 egg
■Soy sauce
1.Heat a non-stick frying pan on medium heat and add bacon.
2.Cook for 1 to 2 minutes.
3.Move bacon to one side and crack egg into pan.
4.Allow it to fry for a few minutes, then break up the egg with your spatula.
5.Add rice to frying pan and a few tablespoons of soy sauce.
When the rice has heated through and all the ingredients are combined the rice is ready to serve.
MUSHROOM RISOTTO:
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 1:07pm.
■300g mushrooms chopped
■2 cups Arborio rice
■1 ltr chicken or vegetable stock
■1 cup parmesan cheese, shaved
1.Lightly fry mushrooms in a non-stick frying pan.
2.Add rice, stir until combined.
3.Put stock in another pan and boil.
4.Stir 2/3 cup stock into the rice.
5.Stir until absorbed.
6.Continue adding stock in small quantities, stirring regularly, until gone.
7.When this process is finished, add cheese and season.
TUNA AND TOMATO RISOTTO:
.by Kos vir kampeerders met idees vir kampering on Friday, August 12, 2011 at 1:00pm
■425 g can flaked Tuna in brine
■400 g can chopped Tomatoes
■2 cups Arborio rice
■5 cups seafood stock
1.Bring stock to boil.
2.Add rice and reduce heat and simmer for 20 minutes.
3.Add tuna and tomatoes, season with sea salt and pepper.
4.Continue to simmer until all liquid has absorbed stirring regularly
TAMATIE STAMPMIELIES: [uit OUMA SE RESEPTE]
500ml rou stampmielies (oornag geweek)
1 ui, fyn gekap
olie
3 tamaties, ontvel en fyn gekap
sout en varsgemaalde swartpeper
150ml Cheddarkaas (gerasper)
Giet die weekwater van die stampmielies af en bedek met koue water. Verhit tot kookpunt en laat prut dan tot sag. Geur aan die einde van die kooktyd met sout. Dreineer en druk effens fyner met ‘n aartappeldrukker. Voeg ‘n klontjie botter asook ‘n bietjie melk by indien verkies. Soteer die ui in ‘n bietjie olie tot sag. Voeg die tamatie by en prut tot ‘n lekker sous gevorm is. Geur met sout en peper en voeg stampmielies by. Meng liggies deur, voeg die helfte van die kaas by en meng. Strooi die orige kaas bo-oor.
MAKLIKE STAMPMIELIES:
Probeer gerus die maklike resep dis baie min moeite.
Week 1 kop stamp mielies oornag in koue water Sit stampmielies en 2 kop water in slow cooker.
Enige vleis sonder bene bv. chuck of skaapvleis meng pak.
Bruin uiesop met koue water gooi als in slow cooker en vergeet daarvan as jy van die werk af kom, eet jy heerlik.
As jy nie slow cooker het nie sit in oondbak in die oond op lae temp/potjie buite.
Jy kan ook verskeie groente hierby voeg, maar voeg dit heel laaste by, wanneer die stampmielies en vleis feitlik heeltemal gaar is. Groente neem nie sal lank om te kook nie.
BRAAIRYS:
45 ml olie
4 ml sout
1 geklitse eier
1 gekapte ui
1 kg gekookte rys
125 ml boontjiespruite
10 ml sojasous
Gemaalde swart peper na smaak
1 klein blik pynappelstukke
Verhit olie en voeg by sout, eier en spruite en roerbraai. Verlaag hitte en voeg rys by. Roerbraai vir 5 minute en voeg res van bestandele by en roerbraai vir nog 5 minute.
Kan ook vir verandering, uie en soetrissies braai of uie en tamatieblokkies braai en deur die rys meng. Brosgebraaide spek gebraai met klein stukkies vars groente is ook lekker deur die rys.
TAMATIES MET RYS:
(20 minute – 4 porsies)
30 ml olyfolie
4 heel knoffelhuisies
400 g klein rosa-tamaties
250 ml gaar bruinrys
sout en varsgemaalde swartpeper na smaak
hand vol vars basiliekruidblare, grofgekap
100 g pecorino-kaas, gerasper
Verhit die olyfolie in ’n kastrol. Braai die knoffelhuisies vir sowat 3 minute daarin. Sit die tamaties by en braai tot hulle net begin oopbars. Gooi die gaar rys by en geur met sout en swartpeper. Voeg die basiliekruid en helfte van die kaas by. Meng goed deur. Sit voor saam met die res van die pecorino-kaas.
SPINASIE EN SAMPIOEN PILAF:
Pilaf is ’n gegeurde rysgereg.
(4 porsies)
30 ml botter of laevet margarien
2 rooi-uie, in groot stukke gesny
2 knoffelhuisies, fyngedruk
250 g sampioene, in kwarte gesny
1 kaneelstokkie
4 heel naeltjies
4 kardemomsade, effens gekap
250 g basmati-rys
gerasperde skil van 1 suurlemoen
500 ml groente-aftreksel
sout en varsgemaalde swartpeper na smaak
200 g vars baba-spinasieblare
sap van 1 suurlemoen
Smelt die botter of margarien in ’n kastrol. Braai die uie en knoffel tot sag en deurskynend. Voeg die sampioene by en braai vir so 4 minute. Voeg al die speserye by en braai vir 2 minute. Gooi nou die rys, suurlemoenskil en groente-aftreksel by. Geur met sout en swartpeper. Meng goed en sit die deksel op. Prut vir sowat 15 minute tot al die vloeistof geabsorbeer is. Jy sal elke nou en dan ’n roer moet gee. Voeg die spinasie en suurlemoensap by en sit weer deksel op. Laat staan op die hitte vir 2 - 5 minute tot die spinasie verlep is. Sit voor met vars suurlemoenskyfies, en garneer as jy wil met nog vars spinasieblare.
KERRIE EIERS MET MIELIERYS/STAMPMIELIES:
6 hardgekookte eierse n gaarmielierys/ stammpmielies
Kerriesous:1 kleinuiin skywe
30 ml olieof vet
30 ml meelblom
2 ml sout
knippiepeper
10 ml suiker
15 ml kerriepoeier
30 ml asyn
500 ml water
Braai die ui in die olie en voeg die droë bestanddele by.
Voeg die asyn en water by. Roer en kook totdat die sous dik is.Sny die hard gekookte eiers in die helfte, verhit in die kerriesous.
Bedien op mielierys/ stampmielies.
6 porsies
BUSY MOMS SHRIMP FRIED RICE:
1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5 minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.
RYSPAP:
1 liter water.
500 ml. ( 2 k. ) gaar rys.
5 ml. ( 1 t. ) sout.
450 ml. mieliemeel.
60 ml. ( 1/4 k. ) botter of magarien.
Verhit die water, rys en sout saam tot kookpunt. Laat dit stadig prut en roer die mieliemeel geleidelik by -dit vorm 'n slap pap. Laat dit 20 minute lank stadig oor lae hitte prut tot deurgekook en gaar. Roer die botter of magarien in en bedien warm saam met pangebraaide wors en warm tamatie-smoor.
Genoeg vir 5 - 6 mense.
HEERLKE WILDERYSGEREG: [MY EIE RESEP]
1 kop "wild rice"
3 kop hoenderaftreksel om rys in te kook
handvol gekapte droë kersies of cranberries
handvol gekapte okkerneute of pekanneute
2 -3e gekapte vars pietersielie
Kook die rys vir 20 minute tot gaar en vlok met jou vurk.
Voeg die res van die bestanddele by, behalwe die pietersielie.
Roer goed deur met jou vurk en laat staan met deksel op vir so
5 minute op die warm plaat.
Voeg die pietersielie by en roer deur.
SOUS:
½ kop sojasous
sap van ½ suurlemoen
gerasperde skil van suurlemoen
1t brunsuiker of heuning na smaak
Sout en peper na smaak.
Klits sous goed en strooi oor die warm rys en roer deur.
Heerlik as 'n bykos by enige gereg met vleis.
Veral baie lekker saam met 'n varkfilet wat op die rooster gebraai is of onder die oond "gril" gebraai is vir ongeveer 15 minute, draai gereeld om. [onthou net om die filet eers in 'n marinade te laat lê vir nie minder as 15 minute nie. Smeer ook gereeld van die marinade oor die vleis gedurende gaarmaaktyd. Jy kan filet ook stop met pruimedante wat geweek is in sherry.]
RYS-SOUSKLUITJIES:
Bestanddele:
3 koppies Meelblom
2 teelepels Bakpoeier
1 ½ koppies gekookte Rys
Sout na smaak
¼ koppie Botter
½ koppie
Melk vir aanmaak
5 Eiers
Metode:
Smelts botter, klits eiers op, meng al die bestanddele tesame, indien nodig kan minder melk vir aanmaak gebruik word, mengsel moet nie te slap wees nie. Water moet kokend wees en kluitjies moet 10 minute vinnig kook. Kluitjies word met ‘n desertlepel in kokende water gesit. Bedien dadelik nadat dit klaar is met kaneel en suiker oorgestrooi.
KERRIE EIERS EN MIELIERYS/STAMPMIELIES:
6 hard gekookte eiers en gaar mielierys/ stampmielies
Kerriesous:
1 klein ui in skywe
30 ml olie of vet
30 ml meelblom
2 ml sout
knippie peper
10 ml suiker
15 ml kerriepoeier
30 ml asyn
500 ml water
Braai die ui in die olie en voeg die droë bestanddele by.
Voeg die asyn en water by. Roer en kook totdat die sous dik is.
Sny die hardgekookte eiers in die helfte, verhit in die kerriesous.
Bedien op mielierys/ stampmielies.
HIER IS 'N BAIE LEKKER RYSRESEP, heerlik saam met gestopte varknek of enige ander vleis. Kan ook op sy eie geniet word of sny hoendervleis daarby en meng deur vir 'n ete op sy eie.
GEURIGE RYSDIS: [MY RESEP]
1 kop wilderys
2½ kop hoenderaftrekstel
Kook die rys tot gaar hierin.
MENG BY:
½ Kop gedroogde kersie of gedroogte cranberries
Handvol gekapte okkerneute/pekanneute
'n bietjie gekapte vars pietersielie
sout en peper na smaak indien nodig
Laat staan vir 'n rukkie sodat die geure lekker kan meng.
Geniet!
GEGEURDE RYS:
90g margarien
250ml rou rys
750ml kookwater
5ml geuropwekker
30ml tamatiesous
10ml vrugteblatjang
5ml droë pietersielie
3ml gemengde kruie
Metode
Smelt die margarien in ’n kastrol en voeg die rys by.
Braai die rys oor matige hitte totdat minstens 75 % van die rys gepof is.
Giet die kookwater oor en roer die res van die bestanddele by.
Sit die deksel op en kook die rys 15 minute lank.
Verwyder die deksel en kook tot die rys droog is.
Sit warm voor.
BILTONGCOUSCOUS: [Deur Hannes Nel]
Pap bly koning, maar couscous is veeldoeliger: Dit kan koud óf warm geëet word, en as ’n middagete of as ’n bykos.
Jy benodig (vir 2 mense)
•1 soetrissie, ontpit en in blokkies gesny
•’n halwe ui, fyn gekap
•botter
•biltongstukkies na smaak
•½ pakkie (250 g) couscous
•sout, peper en gemengde kruie
•Ina Paarman se olyfof basiliepesto
Só maak jy
1.Braai die ui en soetrissie in ’n pannetjie met ’n bietjie botter by die oornaghut.
2.Snipper gekerfde biltong fyner op en voeg dit by.
3.Maak intussen die couscous volgens die aanwysings op die pakkie.
4.Meng die couscous en biltongmengsel en geur dit met sout, peper en gemengde kruie. Roer heel laaste ’n bietjie van die olyf- of basiliepesto by.
Wenk:
Wil jy iets besonders maak? Biltong en bloukaas is soos Batman en Robin – ’n formidabele kombinasie. Krummel ’n bietjie bloukaas by die couscous. Het jy reeds al die biltong in die kar op pad na die staproete opgeëet? Gebruik tuna, geblikte mossels, vakuumverpakte gerookte hoender of gesnipperde salami.
REGGAE-RYS: [Deur Aletta Lintvelt]
Vir 4-6
Voorbereityd 5 minute
Gaarmaaktyd 40 minute
Hierdie is ’n regte yskasleegmaakdis. Vir ’n wenner het jy iets rokerigs en iets met byt nodig om die tamatie te balanseer. As jy gaar hoender gebruik, kan jy binne 20 minute eet. Soms hou ek dit vegetaries en sit net die bone in en sprinkel feta oor.
Jy benodig:
•1-2 koppies rou rys (basmati- of Indiese rys werk die beste)
•1 ui, gekap
•1 soetrissie, gekap (of gebruik die ingemaakte soort)
•3 knoffelhuisies, gekap (of vlokkies)
•1 rooi rissie, gekap (of rooipeper)
•1 teelepel gerookte paprika (of gewoon)
•1 blik tamaties
•1 eetlepel suiker of heuning of tamatiekonfyt
•vars kruie soos tiemie, pietersielie en sprietuie, gekap
•Sit een of ’n kombinasie van die volgende by:
•porsies hoender (dye met vel het die meeste geur)
•1-2 gerookte varkworsies of chorizo (100 g) of spek
•8-10 garnale of 1 koppie gemengde seekos (ontdooi en skoongemaak)
•1 blik rooi bone, gedreineer
Só maak jy
1.Gooi die rys in ’n pot. Sit jou hand plat neer op die rys en gooi dan water in die pot totdat dit amper die bokant van jou pinkievinger bereik. Die water moenie oor jou hand kom nie. Sit op die vuur of ’n warm plaat met ’n styfpassende deksel en bring die water tot kookpunt. Verwyder dadelik van die hitte, maar hou die deksel styf op. Laat staan eenkant – die rys sal perfek gekook wees ná ongeveer 20 minute. (Dis ’n ou Koreaanse truuk!)
2.In jy rou hoender gebruik, maak ’n skeut olyfolie in ’n pot warm. Braai die hoenderstukke vir ongeveer 5 minute totdat dit alkant goudbruin is.
3.Gooi die ui, soetrissie, knoffel en speserye by en stoot rond sodat die ui kleur kry, maar nie bruin raak nie. Gooi die tamatie, suiker en gekapte gerookte wors by. Sit die deksel op en laat prut stadig tot die hoender gaar is (ongeveer 20 minute). (As jy nie rou hoender in die pot het nie, is jy reeds ná 15 minute reg vir stap 4.)
4.Indien jy gaar hoender en/of bone gebruik, gooi dit nou by.
5.Sodra die pot prut, gooi die seekos of garnale by en roer dit vinnig deur. Sit die deksel op en prut vir 2 minute tot deurwarm en gaar. Rou garnale sal ’n ekstra 3 minute nodig hê.
6.Gooi die rys in die pot, roer en geur met gemaalde swartpeper en sout of sommer ’n blokkie hoenderaftreksel of hoenderspeserye. Jy kan dit meer loperig maak deur kookwater by te sit. Gekapte vars suurlemoentiemie en pietersielie doen wondere vir die dis.
RYSKONKOKSIE:– verlangs familie van paella [ONBEKEND]
Die enigste rede hoekom ek sê dat my gereg verlangs familie is van paella is omdat dit soos paella grootliks 'n rys gereg is, en chorizo, ertjies en saffron bevat, bestandele wat gewoonlik met paella geassosieer word, maar anders as paella gebruik ek klaar gaar rys, want daar is gewoonlik oorskiet rys in die yskas.
Kry al jou bestanddele gereed.
1 rooi ui fyn gekap
1 groen soet rissie in repies gesny
1 geel soet rissie in repies gesny
1 rissie ontpit en fun gesny
30cm stuk chorizo in skywe gesny
4 stukke vark repe in stukke gesny
4 ontbeende hoender dye in stukke gesny
Oorskiet rys
Ertjies, so handvol
0.1g Saffron in 'n bietjie water geweek
1 410g blik tamaties
Sap van een suurlemoen
Olyf olie
Sout en peper na smaak
Verhit bietjie olyf olie in 'n pan wat groot genoeg gaan wees om al bogenoemde bestandele te huisves. Braai die chorizo tot die vet begin uitbraai, voeg die vark by en braai tot al die vark verkleur het, voeg dan die hoender by en braai tot die hoender verkleur is, voeg die uie, soet rissies en rissie by en braai tot sag. Voeg die rys by en meng goed deur, voeg die tamaties en saffron water by, laat goed deurkook, voeg dan die ertjies by en verit tot alles goed warm en gaar is, geur met suurlemoen sap en sout en swart peper.
Lekker eet!
TAMATIE STAMPMIELIES:
Bestandele:
500ml rou stampmielies (oornag geweek)
1 ui, fyn gekap
olie
3 tamaties, ontvel en fyn gekap
sout en varsgemaalde swartpeper
150ml Cheddarkaas (gerasper)
Giet die weekwater van die stampmielies af en bedek met koue water. Verhit tot kookpunt en laat prut dan tot sag. Geur aan die einde van die kooktyd met sout. Dreineer en druk effens fyner met ‘n aartappeldrukker. Voeg ‘n klontjie botter asook ‘n bietjie melk by indien verkies. Soteer die ui in ‘n bietjie olie tot sag. Voeg die tamatie by en prut tot ‘n lekker sous gevorm is. Geur met sout en peper en voeg stampmielies by. Meng liggies deur, voeg die helfte van die kaas by en meng. Strooi die orige kaas bo-oor.
CATCHUPA RICA: [SAMP DISH.......YUMMY!]
It's a traditional dish from Cape Verde and I believe almost all cape-verdeans love it. Below the recipe, I hope you try it and find it delicious.
4 cups. samp (hominy)
1 cups. kidney beans
1 cup. large lima beans
1/2 cup. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 chourico (garlic spicy sausage), sliced
l blood sausage, when avallable, sliced
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced
2 lbs. fresh yams, peeled and chunked
2 lbs. fresh sweet potatoes, peeled and chunked
2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.)
1 onion, chopped
2 cloves of garlic, peeled
2 bay leaves
Flat leaf coriander
Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.
YVES SE RYS EN HOENDERSOSATIE: [WILNA MYBURGH]
Net op 'n punt van orde: Yves weet nie dat daar iets soos Yves se rys bestaan nie. Tog is dit die warm rysslaai wat my ma lang jare terug vir 'n besoekende Belg gekook het vir middagete en is dit hoe ons dit gedoop het. Koop hoendersosaties, of jou gunsteling sosaties en bedien dit saam met die rys, nes Yves dit geëet het!
* 1 koppie rys
* 1 ui, fyngekap
* 125 g spekstukkies
* 15 – 30 ml olie
* 1 groot groen of rooi soetrissie, in klein blokkies gesny
* 250 g sampioene, in skyfies gesny
* 1 blik gekapte tamaties
* 5 ml suiker
* 5 ml gedroogde oreganum, of 15 ml vars
* sout en varsgemaalde swartpeper
Maak die rys gaar en hou eenkant.
Braai die ui en spek in olie tot bruin en bros. Voeg die gekapte soetrissie en sampioene by en braai nog tot alles bruin is.
Voeg die gekapte tamaties, suiker en oreganum by. Kook die sous vir 5 minute. Geur met sout en swartpeper.
Wanneer die sous gereed is, kan jy die rys byvoeg en deurmeng. Toets weer vir sout en bedien warm of teen kamertemperatuur.
AFRICAN PEANUT SAMP AND BEANS: [Stampmielies]
Ingredients
200 ml dried kidney beans
250 ml samp, rinsed
10 ml salt and fresh black pepper
30 ml butter
100 g salted peanuts, roughly crushed
3-4 corn on the cob or
400 g can whole kernel corn
Method
Soak the beans and samp in plenty of cold water for about 8 hours. Drain. Bring 1.2 litres of water to the boil in a medium saucepan. Add the samp and beans, cover, and simmer for about 1 1/2 hours until very tender. Season with salt and pepper, add butter and peanuts, and cook ucovered until the mixture thickens. If using fresh corn, roast over medium coals for 15 to 20 minutes until lightly charred and tender. Slice from cob and stir into the samp and beans.
SPEK EN AVO KITSERY: [WES KAAP KARAVAANKLUB]
1 koppie rys
2 koppies hoenderaftreksel
sout en peper na smaak
6 repies spek, opgesny
2 eetlepels botter
4 jong uie fyngekap
1 avokadopeer in blokkies gesny
4 teelepels vars suurlemoensap
2 eiers, hard gekook en grof gekap
4 eetlepels room
6 kersietamaties, gehalveer
2 eetlepels pietersielie, fyn gekap
Metode:
Kook rys in hoenderaftreksel totdat aftreksel geabsorbeer is. Smelt
botter en braai spek vir 5 minute.
Voeg uie, avokadopeer en suurlemoensap by. Braai vir 1 minuut.
Voeg eiers, rys en room by en roer liggies. Skep in ‘n dienbord en
garneer met tamatie en pietersielie.
REINA SE VOLMAAG RYSDIS: [RSG]
Bestanddele
1 ui, gerasper
1 pakkie gesnipperde spek
2 koppies gaar rys
1 wortel, gerasperde
1 tamatie, opgekap
bietjie water
½ teelepel rysspesery
½ teelepel sout
knippie suiker
Metode
Braai ui en spek tot gaar.
Voeg die res van die bestanddele by en laat dit stadig prut. (Die bietjie water is daar om te keer dat dit nie vasbrand nie)
SPINASIE EN TAMATIERYS:
2 e Olyf Olie
1 Ui fyn gekap
1 t Knoffel fyn gekap
3 k Hoender aftreksel
2 e Tamatie Puree
1 k Tamatie gekap
½ k Fyngekapte Spinasie
1 k Rys
Verhit die olie in pan. Voeg die ui by en braai tot sag. Voeg knoffel saam en braai vir nog 2 minute. Voeg al die ander bestanddele by. Verminder hitte sit deksel op. Prut vir 25 tot 30 minute totdat rys sag is en meeste vloeistof weg is. Bedien warm.
BILTONG RISOTTO:
50g butter
1 tbsp olive oil
1 onion
300g Arborio rice
2 garlic cloves crushed
150ml White wine (use more chicken stock if you prefer)
750ml Chicken stock
300g butternut pumpkin, 1 inch cubed
200g biltong
50g grated parmesan cheese
100g pack of rocket
1. In a heavy based pan, melt butter, add olive oil and fry onions for a couple of minutes on a medium heat.
2. Add the garlic and rice; stir until rice is translucent.
3. Deglaze pan with the wine, boil for two minutes, then ladle in some chicken stock a little at a time whilst stirring continuously.
4. Add the butternut after 5 minutes of the stirring/ladle process.
5. Add the biltong after another 5 minutes; continue adding stock and stirring. Reserve a few biltong pieces for garnishing.
6. Check whether your rice is cooked. Add all of the parmesan cheese and give risotto a final stir. Dish out the risotto and garnish with remaining biltong and the rocket.
SPEK GEBRAAIDE RYS:
Gekookte rys.
Spekblokkies
1 Ui gekap
Vars pietersielie vir garnering
Sout en peper na smaak
METODE:
Braai die ui en spek tot gaar.
Roer die rys by en geur met sout en peper en braai dit totdat dit
goed warm is.
Voeg pietersielie by en roer deur.
Heerlik as 'n bygereg.
WENK:
Jy kan ook 'n geklitste eier hierby inroer vir variasie.
PATPONGRYS: [Deur Aletta Lintvelt]
Vir 4
Op ’n soel, warm aand in Patpongstraat, Bangkok, het ek laataand met dié geurige konkoksie kennis gemaak. My dogter is lief hiervoor.
Jy benodig
olyfolie vir braai
½ koppie sprietuie of 1 ui, gekap
1 rooirissie, gekap (of 1 eetlepel rissievlokkies)
5 cm vars gemmerwortel, gerasper (of 1 eetlepel gemmerpasta)
2 knoffelhuisies, gekap (of 1 eetlepel ingemaak)
½ teelepel sesamsaadolie (opsioneel)
½ vars pynappel, in blokkies gesny
2-3 koppies gaar bruinrys of jasmynrys
4 eetlepels klapper
klein bossie vars koljanderblare, gekap
grasuie, gekap
Sit by
2 hoenderborsies, in repies gesny
1 koppie garnale (gaar en geskil)
200 g ham, gekap
1 pakkie geroosterde kasjoeneute
Só maak jy
1.Indien jy dun rou repies hoender gebruik, roerbraai dit eerste in ’n skeut olyfolie vir 5 minute.
2.Voeg nou die res van die bestanddele (behalwe die rys, klapper en vars kruie) in die volgorde hierbo by en roerbraai tot geurig vir ongeveer 5 minute.
3.Roer die garnale, ham of gaar hoender, indien jy dit gebruik, deur tot warm.
4.Stel die plaat warmer of draai die gas oop. Gooi die rys en die klapper by en roer ligweg tot alles warm is. (Soms maak ek ’n holte in die middel van die rys en gooi ’n eier daarin wat ek vinnig deur die rys roer sodra die wit begin verkleur.)
5.Dien op en besprinkel met koljanderblare, grasuie en kasjoeneneute.
Wenk
As warm pynappel jou nie opgewonde maak nie, vervang dit met 1 koppie soetmieliepitte (uit die blikkie) of van die stronk af gesny. ’n Koppie gevriesde ertjies of soetrissie is ook lekker hierin.
RYS ROERBRAAI: [HUISGENOOT]
[Deur Bernice van der Merwe, Esther Malan en Carmen Petersen
Foto: David Briers]
Genoeg vir 4 mense
30 g botter
30 ml (2 e) olie
2 groot wortels, in blokkies gesny
6 stingeluie, fyn gekap
1 knoffelhuisie, fyn gekap
1 groot ui, fyn gekap
200 g gerookte worsies, in stukke gesny
sout en peper na smaak
2 eiers, geklits
500 ml (2 k) gaar rys
200 g ertjies
10 ml (2 t) sojasous
handvol koljanderblare, grof gekap
METODE:
1. Verhit van die botter en olie en braai die groente ’n paar minute oor hoë hitte. Skep uit.
2. Sit die worsies in die pan en braai tot gaar. Geur met sout en peper en hou eenkant.
3. Verhit die res van die botter en olie en sit die eiers by. Roerbraai tot dit gaar is. Druk fyn met jou vurk.
4. Sit die res van die bestanddele in die pan en verhit tot goed warm. Geur na smaak.
SUSHI – HOE OM DIT TE MAAK: [MIELIEPAP- RESEPTE]
Die belangrikste deel van sushi maak is die rys.
Rys:
300 ml, 300 ml water, 4 eetlepels rysasyn, 4 eetlepels strooisuiker, knippie sout
Spoel die rys herhaardelik tot die water redelik skoon daardeur loop. Week dit dan vir ten minste 5 minute. Verhit die rys en die water tot kook en plaas dan ‘n deksel op die pot, verminder die hitte tot minimum en laat staan vir 15 minute (die rys stoom gaar). Moenie die deksel oplig nie.
Terwyl jy wag vir die rys om gaar te word. Los die asyn, suiker en sout op. Dit help om die spul effens te verhit.
Wanneer die rys uitkom, gooi die asyn-suiker by en meng dit versigtig in. Laat die rys om te verkoel.
Stuff:
200g rou tuna/salm/vis, 1 groot ryp avo, 1 komkommer/seldery
Sny vis, avo, komkommer/seldery in repies.
Proses:
Nori (seewier velletjies), wasabi (groen perderadys), bamboesmatjie, sojasous en gemmer.
Plaas ‘n nori op die bamboesmat. Smeer ‘n dun lagie rys op die nori velletjie met die agerkant van ‘n eetlepel.
Pak die stuffing aan die een kant op die rys.
Rol die bamboesmatjie op om die nori en stuffing. Pers dit goed saam.
Sny die rolletjies.
Geniet
Natuurlik kan jy allerhande snaakse goed ook maak soos sushi-toebies. Dit help om jou bamboesmat te Glad-wrap en dit help om jou hande en jou mes klam te hou.
GINGER PINEAPPLE RICE: [4 INGREDIENCE]
1 – 20 oz. Can Pineapples in Heavy Syrup
½ Cup Light Brown Sugar
2 T Soy Sauce
1 t Ginger
2 cups Cooked Rice
Pour pineapple syrup into a saucepan and bring to a boil.
Lower heat and stir in brown sugar until it dissolves completely. Add ginger and soy and keep warm.
SHRIMP FRIED RICE:
1 Cup Instant Rice
4 T Butter
1kg uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste
Cook Rice according to package directions.
In a large skillet, melt 1 T butter; add eggs.
Cook eggs thoroughly. Remove eggs from skillet.
Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5 minutes stirring occasionally or until shrimp turns pink.
Add eggs and season with salt and pepper; top with bacon.
Enjoy.
JOHN PLESHETTE'S CHICKEN GIBLET CONFIT RISOTTO: [by: Harriet Ells]
Actor and foodie John Pleshette shares with us his weekly recipes. This week it’s an adventurous Chicken Giblet Confit Risotto.
YOU'LL NEED:
4 chicken livers and giblets (hearts and gizzards)
Fresh thyme
2 cups of chicken or duck fat
1 brown onion
1 1/2 cups of arborio rice
1 tsp of saffron
Dry white wine
6 cups of chicken stock
1/2 cup of parmesan cheese
Flat leaf parsley
METHOD:
Salt and pepper the giblets, tuck a couple of sprigs of thyme in with them in a bowl, cover and refrigerate for at least 2 hours.
Pre-heat oven to 250F. Melt 2 cups of fat and allow to cool enough to the touch. Wipe salt and pepper from the giblets with paper towels. Place in a small, heavy casserole. Pour in fat to cover. (if necessary, add more fat or vegetable oil.) Cover with a lid and place in the oven.
Bake for an hour. Turn off the oven and leave till the oven has cooled.
Mince the onion. Melt 2 tbsps of butter and a splash of olive oil in a large, heavy-bottomed sauce pan. Add the onions and stir over a low flame until they are translucent. Add 1 1/2 cups of rice. Stir for a minute. Pour in 1 cup of white wine. Keep stirring until the wine is absorbed.
Meanwhile, bring chicken stock to a simmer on top of the stove. Using a mortar and pestle, grind saffron threads with a pinch of course salt. Pour a cup of the hot stock into the mortar and stir with the pestle to dissolve the saffron. Add saffron broth and another cup of stock to the rice. Simmer on a low flame for 10-15 minutes, stirring occasionally. As the liquid is absorbed, add more stock, a ladlefull at a time, until the rice is al dente. Remove from the heat. Stir in 2 tbps of butter, ¼ cup of parmesan cheese and ½ of stock to keep the risotto moist while you cook the livers and the confit.
In a saute pan, heat about 1/3 cup of the fat from the confit. Dry the livers in paper towels. Salt and pepper. When the fat is very hot, toss in the livers. Remove the giblets from the fat with a slotted spoon and add to the pan. Saute for 1 to 2 minutes, tossing frequently, until the livers and giblets are crisp and brown.
Ladle the risotto onto a warm platter. Arrange the livers and giblet confit on top. Garnish with italian parsley. Serve extra paremesan on the side.
Serves 4
EGG BIRYANI:
Ingredients:
egg-biryani-recipe
•4-5 hard boiled eggs, peeled and make long slits along each egg
•2 large onions, finely sliced
•1 small tomato, finely chopped (optional)
•1 tbsp chopped coriander leaves
•1 tbsp chopped pudina leaves
•2 tbsps ghee
•1 1/2 tbsps oil
•3/4 cup thick curd/yogurt
•5 green chillis, make a small slit in them
•1/2 tbsp ginger garlic paste
•1/4 tbsp red chilli pwd (adjust)
•1/2 tbsp coriander pwd
•2 tbsps lemon juice
•salt as required
•pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts
Biryani Masala:
•4 cloves
•1/2″ cinnamon stick
•2 elaichi/cardamom
•1/4 star anise
•1/4 tsp shah jeera
•5 pepper corns
Ingredients to cook rice:
•2 1/2 cups Basmati rice
•3 cloves
•5 cardamoms
•1/2″ cinnamon stick
•1 marathi mogga
•2 bay leaves
•5-6 mint leaves
•1/2 tbsp oil
•3/4 tbsp salt
•water as required
Prepration:
egg biryani
•Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
•Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
•To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
• Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
•Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
•Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
•Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
MARMITE BROWN RICE WITH SWEETCORN:
I like having Marmite in my kitchen cupboards, when I am feeling poorly: drinking a hot mug of Marmite does me the world of good.
Serves 2 – 3
Ingredients
1 tablespoon olive oil
1 medium onion, finely sliced
180g brown rice, washed and drained
1 tablespoon Tamari or soy sauce
1 generous teaspoon Marmite, or similar yeast extract
400ml water
Small tin of sweetcorn
Optional:
A handful of parsley, minced
Salt and black pepper to taste
Method
Heat the oil in a large, deep saucepan. Add the sliced onion and fry until softened. Add the rice and cook, stirring constantly, for 1-2 minutes. Then add the water, Tamari or soy sauce and Marmite to the rice and bring to the boil, then reduce the heat to simmer for 20 minutes. Add the sweetcorn, salt and pepper to taste and simmer for a further 15 -20 minutes, or until the rice is cooked through and tender. Stir in the parsley and adjust seasoning if necessary.
STAMPMIELIEGEREG: [ONBEKEND]
Halwe pakkie stampmielies (het ‘n kg pakkie gedeel) – maak gaar soos altyd.
BRAAI SAAM
1 x pakkie bacon - Vervang met gerasperde ham +- 250g
1 x ui
1 x pakkie mushrooms
1 x geel pepper
1 x rooi pepper
1 x groen pepper
SOUS (meng alles saam) - Vervang hierdie sousie met bruin uie sop en 500ml water.
1 x koppie mayonnaise
1 x houertjie room
1 x koppie melk
1 x pakkie wituiesoppoeier
SO MAAK JY:
Pak dan ‘n laag stampmielies, laag bacon mengesel en gooi die helfte van die sous oor. Dan weer lae tot alles klaar is. Bak in die oond vir so 30 min by 180grade.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
ROMERIGE POLENTA:
Bring 4½ koppies melk oor matige hitte tot kookpunt.
Hou 375ml [3½ kop] polenta hoog bo kastrol of potjie en gooi by terwyl jy roer, om klonte te voorkom.
Roer vir 10 minute tot gaar.
Meng 3e botter, 125ml room en 125ml fyn gerasperde parmesaankaas deur.
Voeg nog warm melk by as die polenta te styf raak namate dit afkoel.
KOESKOES:
Gooi 250ml [1 kop] kookwater oor 250ml [1 kop] koeskoes in ‘n hittebestande mengbak.
Voeg ‘n knypie sout by.
Bedek met kleefplastiek en laat staan vir 5 minute.
Krap met ‘n vurk los, meng 2 eetlepels botter, 2 eetlepels gerasperde parmesaankaas en ‘n fyn gerasperde skil van 1 suurlemoen by.
UMNGQUSHO -STAMPMIELIES EN BOOTJIES: [PASELLA]
Hierdie tradisionele Xhosa-dis is ‘n gunsteling in Xhosa-families. Mpumi Balani van Gold restaurant in Kaapstad het dit vir Pasella voorberei.
Bedien 4-6
500 g stampmielies
500 g suikerboontjies
75 ml olie
2 uie, in repies gesny
1 klein groen soetrissie, in repies gesny
1 klein rooi soetrissie, in repies gesny
1 wortel, geskil en in blokkies gesny
1 t kerriepoeier
2 blokkies beesaftreksel
METODE:
Week die stampmielies en boontjies oornag in warm water. Dreineer die water en spoel goed af. Giet warm water oor en kook 2 ure tot sag en al die water weggekook is. Geur met sout. Verhit die olie en braai die uie en soetrissies. Voeg die wortels, kerrie en beesaftreksel by. Voeg 1 koppie warm water by en kook oor ‘n lae hitte tot die wortels sag is. Meng saam met die stampmielies en boontjies. Voeg sout en peper by.
ROERBRAAI RYS: [LORRAINE SE BOEREKOS]
Bestanddele
2k gaar rys
10ml rys speserye
halwe telepel kerrie
greenpepper
ui
mushrooms
sout en peper
kookolie of botter
METODE:
Braai ui en greenpepper vir 5min,voeg nou mushrooms by en roerbraai.
Wanneer uie,greenpepper en mushrooms sag is voeg gaar rys en smaakmiddels by en roer deur en braai vir 5min. 50ml water kan bygevoeg word indien nodig.
Genoeg vir 4 mense.
COCONUT RICE WITH LENTILS AND CASHEW:[TriniGourmet original]
1/2 lb. basmati rice
1 tablespoon vegetable oil
1 teaspoon stone ground mustard
1 teaspoon urad dhal or brown lentils
1 tablespoon red pepper flakes
1 tablespoon madras curry powder
2 ounces fresh coconut, grated
1 ounce unsalted roasted cashews
salt and pepper
WHAT TO DO:
1. Put the rice in a sieve and rinse under cold running water until the water runs clear.
2. Bring 2 cups lightly salted water to the boil in a large pan.
3. Add the rice, bring back to the boil and cook for 20 minutes.
4. Drain and return to the pan, then cover with a tight-fitting lid.
5. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds start to pop.
6. Add the lentils, red pepper flakes and curry powder and cook for 2-3 minutes, stirring frequently, until the lentils are golden.
7. Stir in the coconut and cook over a low heat for 3-4 minutes, stirring ccasionally. 8. Toss with the rice and nuts and spoon into a warmed serving dish.
9. Garnish with red pepper flakes.
LENSIE-, ORZO- EN GOUDBRUIN UIE MET GEROOSTERDE DENNEPITTE: [HUISKOK]
Uit watter van my horde resepteboeke dit eens gekom het, weet ek nie. Die resep is ‘n skadu van sy ou self en en die Midde-Oosterlinge en Cipriote sal seker ‘n oorval kry, maar dit werk vir my. Sien dit as ‘n riglyn eerder as presiese aanwysings na die Jordaanrivier. Die hemele gaan ook nie intuimel as jy nie dennepitte het nie; span amandelvlokkies in en gaan skryf dennepitte op jou inkopielys vir volgende keer.
2 bruin uie, in dun ringetjies gesny (probeer dit eweredig dun sny – ‘n mandolien werk goed)
olyfolie vir braai
1 koppie bruin lensies
¾ koppie orzo (pastarys)
1 rooi ui, fyngesnipper
7 saffraandrade of ½ teelepel borrie
1 t wonderpeper
1 ½ t kaneel
Opsioneel: ½ t elk komyn en koljander
Sout en peper
50 g dennepitte, gerooster
Vars marjolein of origanum
Metode
Maak die gekarameliseerde uie: Verhit 2 eetlepels olyfolie in ‘n pan en voeg die ringe bruin-uie by, verlaag die hitte en soteer sowat 30 minute tot sag en goudbruin terwyl jy nou en dan ‘n roer gee. Dit kan maar effe bruin word op plekke, maar nie te swart nie anders proe dit bitter. (Sien ook Moro se metode onderaan). Geur met sout en peper.
Plaas die lensies in ‘n medium kastrol met genoeg water om dit goed te bedek en kook sowat 15 minute tot amper sag (indien dit droog kook, gooi nog water by). Gooi orzo by en kook saam vir verdere 10 minute of tot net sag. Braai fyngesnipperde rooi uie in ‘n pan met olyfolie, voeg die kaneel, borrie (of saffraan) en wonderpeper by, braai nog ‘n paar minute en voeg die lensie- en pastarysmengsel by. Braai 2 minute saam. Roer die geroosterde dennepitte deur, reserveer ‘n paar dennepitte vir garnering. Geur goed met sout en peper.
Skep in opdienbak, strooi vars gekapte origanum of marjolein oor en rond af met die gekarameliseerde uie en nog van die dennepitte. En as jy net pietersielie in die huis het, net so goed.
{Variasies}
*Vir ‘n ekstra Griekse geur, voeg feta by – in blokkies of opgebreek. Bedien dan met suurlemoenwiggies.
*Maak soos die Lebanese en bedien dit met ‘n bakkie jogurt, ongegeur of met gerasperde komkommer.
*Vervang die orzo met gaar basmatirys; dis tradisioneel om dan ‘n bietjie suiker by te voeg. Ottolenghi-volgelinge kan kyk hoe mejadra in Jerusalem, sy nuutste boek, met basmatirys gemaak word.
*Los die rooi uie uit en meng dan die helfte van die gekarameliseerde bruin uie deur die lensie- en rysmengsel en die ander helfte as garnering.
*Spaans: Vervang die kaneel met paprika. Skep individuele porsies en bedien met gebakte eier bo-op, verkieslik met die eiergeel nog loperig.
*Gee dit ‘n Italiaanse geur met vars basielkruid en rasper parmesaan of grana padano oor.
*Gee dit ‘n Indiese kinkel deur kerriepoeier saam met die uie te braai en die dennepitte met geroosterde amandels te vervang.
*Gee dit ‘n boerekos-kinkel met blokkies gaar pampoen, geur met vars tiemie en strooi geroosterde pampoenpitte oor. Lekker saam met die kaneel en die soet van die uie.
{Brosgebraaide uie soos Moro maak}
Sam en Sam Clark van Moro se metode om die uie bros te braai is ‘n treffer, maar gebruik heelwat olie en moet liefs in twee sarsies gedoen word om te verseker dat die uie bros en krakerig braai. Dis egter lekker afwisseling en gee die lensiegereg selfs meer woema.
Om 2 groot uie te karameliseer, verhit 300 ml sonneblomolie in ‘n groot braaipan of kastrol. Sodra goed warm, gooi die helfte van die fyngesnyde uie in die pan, en braai oor medium hitte tot mahoniebruin. Skep met gaatjieslepel uit, plaas op kombuispapier om te dreineer en herhaal die proses. Die orige olie kan herwin word, maar onthou dat dit nou sterk na uie smaak.
UMNGQUSHO - STAMPMIELIES EN BOONTJIES: [PASELLA]
Hierdie tradisionele Xhosa-dis is ‘n gunsteling in Xhosa-families. Mpumi Balani van Gold restaurant in Kaapstad het dit vir Pasella voorberei.
(Bedien 4-6)
500 g stampmielies
500 g suikerboontjies
75 ml olie
2 uie, in repies gesny
1 klein groen soetrissie, in repies gesny
1 klein rooi soetrissie, in repies gesny
1 wortel, geskil en in blokkies gesny
1 t kerriepoeier
2 blokkies beesaftreksel
SO MAAK JY:
Week die stampmielies en boontjies oornag in warm water. Dreineer die water en spoel goed af. Giet warm water oor en kook 2 ure tot sag en al die water weggekook is. Geur met sout. Verhit die olie en braai die uie en soetrissies. Voeg die wortels, kerrie en beesaftreksel by. Voeg 1 koppie warm water by en kook oor ‘n lae hitte tot die wortels sag is. Meng saam met die stampmielies en boontjies. Voeg sout en peper by.
MY WENK:
Hierdie is absoluut heerlik saam met beesstertpot of enige ander lekker kerrie of gestoofde vleisdis.
SAMP AND BEANS CURRY:
1kg samp and bean mix, rinsed and soaked overnight
salt
ONION MIXTURE
2 onions, sliced
2 cloves garlic, crushed (optional)
2ml whole cloves
5ml allspice
oil
2ml nutmeg
black pepper
15m curry powder
5ml ground cumin (jeera)
5ml ground coriander
Method
Prepare the samp mixture as described in the basic recipe. Add the curry seasonings when preparing the onion mixture and stir-fry for about 1 minute. Add the onion mixture to the samp mix and simmer until the samp is soft. Serve hot with meat and dried fruit, if desired.
Serves 10-12.
SPICY SAMP AND BEANS: [Recipe from Benedict Thutloa]
Serves 8
This dish (also known as umngqusho) needs a bit of planning as you need to soak the samp and beans overnight.
1 cup (250 ml) uncooked samp
1 cup (250 ml) dried sugar beans
2 bay leaves
2 tsp (10 ml) sunflower oil
2 onions, chopped
4 carrots, sliced
1 tbsp (15 ml) curry powder or to taste
3 tomatoes, chopped
¼ medium cabbage, cut into strips
4 spinach leaves, cut into strips
1 tsp (5 ml) salt
lemon juice and black pepper to taste
METHOD:
1. Soak samp and beans overnight in enough water and drain well.
2. Place in a large pot with bay leaves and cover with 4 cups fresh water. Bring to the boil, reduce the heat. Cover with a lid and simmer for 2 hours or until tender. Add more water if necessary.
3. Heat oil in a pot and fry onions, carrots and curry powder.
4. Add tomatoes and simmer for 10 minutes.
5. Drain samp and beans if necessary. Add with cabbage, spinach and salt to onions and simmer for another 10 minutes.
6. Season to taste with lemon juice and pepper and serve warm.
Tip
1. Add 300 g stewing beef, fat removed to the samp and beans and cook together. Follow the recipe as above and increase the curry powder to taste.
BLACK BEAN AND QUINOI CHILI: [CLOSET COOKING]
A healthy, hearty and tasty vegetarian chili with back beans and quinoa that does not sacrifice anything in flavour.
Servings: makes 4+ servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
INGREDIENTS:
1 cup quinoa, rinsed
2 cups water
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped
1 tablespoon chili powder
1 tablespoon cumin, toasted and ground
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, drained and rinsed
1 green bell pepper, cut into bit sized pieces
1 red bell pepper, cut into bit sized pieces
1 zucchini, cut into bit sized pieces, optional
1 tablespoon chipotle chili in adobo sauce, chopped
1 teaspoon dried oregano
salt and pepper to taste
1 cup corn, fresh, frozen or canned
1 handful cilantro, chopped
DIRECTIONS:
1.Simmer the quinoa in the water until absorbed, about 20 minutes.
2.Heat the oil in a pan.
3.Add the onions and saute until tender, about 5-7 minutes.
4.Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.
5.Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.
6.Add the quinoa and corn and simmer for 5 minutes.
7.Remove from the heat and stir in the cilantro.
TAMATIE-RYS: [BRON- Louise’s Soul Kitchen]
Soms is die eenvoudigste kos maar net die lekkerste. Hierdie tamatie-rys is heerlik saam met viskoekies. Die volgende dag kan jy bietjie green pepper en uie kap en kaasblokkies byroer en 'n slaaisousie of bietjie mayo byroer, en dan is dit weer 'n slaai.
Gewone gaar rys, 'n handvol vars gekate pietersielie, en 'n blikkie tamatie relish van Rhodes. Hierdie maak s'n is heerlik dik. Knippie suiker en speserye na smaak.
SEVEN COLOR RICE: [SIBS’S TABLE] SERVE HOT OF COLD:
INGREDIENTS:
•1 tbsp olive oil
•1 onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 cloves garlic, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•250g smoked bacon, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•1 red pepper, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces.
•1 tbsp, heaped, mild curry powder
•400g cooked basmati rice
•2 tbsp fresh thyme, removed from stem, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•Salt and freshly ground black pepper
WHAT TO DO:
How to make 7-Colour Rice:
Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until slightly soft.
Add the bacon and cook until slightly crispy.
Add the peppers and cook for another 2 minutes or until just starting to soften.
Add the curry powder and cook for a further 30 seconds or so.
Add the rice and thyme and stir until combined.
Season to taste and keep warm, cover with foil or a lid until serving time.:
SAVORY RICE DISH:
Here is my recipe:
100gms of long grain rice
5 white mushrooms, sliced
A handful of peas
A handful of frozen mixed peppers
Handful of sweetcorn
1 vegetable stock cube
1/2 tsp of chilli flakes
425ml of water
1 tbsp of New Orleans spice mix:
red sea salt, garlic,onion, paprika,white,black and red peppers, citrus, thyme, oregano and rosemary.
WHAT TO DO:
In a medium sized saucepan add the rice, mushroom, peas, chilli, sweetcorn, peppers, spice mix and stir. Add the water and stock cube and on a medium heat bring to a simmer for 15-20 minutes, until the rice has absorbed all the water. Fluff up with a fork and serve with Prawns or some chicken.
Delicious.
MARTHA SE STAMPMIELIES: [DE KAT]
Sannie:
Week een klein pakkie stampmielies oornag.
Volgende dag: kook oor stadige hitte vir 2 - 3 ure tot sag.
BESTANDDELE:
•1 wit ui
•1 pakkie spek
•1 groen pepper
•1 rooi pepper
•250g sampioene
•Sny die hele spul in repies en skywe
•Bietjie knoffel is altyd 'n goeie idee!
•Braai asseblief alles saam in 'n swaarbodem pan
SO MAAK JY:
1.Voor heeltemal saggebraai, verlaag hitte en voeg.
2.1 blikkie tamatie en uie smoor.
3.1 bakkie volroom.
4.Sout, peper en knippietjie kerrie poeier, na smaak.
5.Meng met stampmielies in oondbak.
6.Rasper verouderde cheddar kaas oor en bak vir 30 minute.
CHICKEN FRIED CAULIFLOWER RICE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Chicken fried rice that uses cauliflower instead of rice for a lighter and healthier way to enjoy fried rice.
INGREDIENTS:
•4 strips bacon, cut into 1 inch slices or 1/4 cup pancetta or 1 Chinese lap cheong sausage, diced
•1/2 pound skinless boneless chicken breasts or thighs, cut into small pieces
•1 small onion, diced
•4 ounces mushrooms, sliced
•1/2 cup peas
•1/2 cup carrot, shredded or diced
•2 cloves garlic, chopped
•1 tablespoon ginger, grated
•1 head cauliflower, riced by grating by hand or in a food processor (~5 cups)
•2 eggs, lightly scrambled
•2 tablespoons soy sauce
•1 tablespoon sweet soy sauce (optional)
•chili sauce such as sambal oelek or srircha to taste
•1 teaspoon sesame oil
•2 green onions, sliced
WHAT TO DO:
1.Heat the pan over medium-high heat, add the bacon and cook until crispy, about 3-5 minutes
2.Add the chicken and stir-fry until cooked, about 5 minutes.
3.Add the onion and mushrooms and stir-fry for 3 minutes before adding the carrot and peas and stir-frying for another 3 minutes.
4.Add the garlic and ginger and stir-fry for 30 seconds.
5.Add the cauliflower rice, mix everything up and stir-fry for 2 minutes.
6.Make a well in the middle of the pan, add the eggs and let them sit for a minute before mixing them into everything and stir-frying for another 3 minutes.
7.Mix in the mixture of the soy sauce, sweet soy sauce, chili sauce, sesame oil and green onions, remove from heat and enjoy.
Option: Use your favourite meats and vegetables. Go crazy! Invent new things! Hawaiian cauliflower fried rice with ham and pineapple anyone?
Note: If you are using diced carrots,add them with the onions as they will take a bit longer to cook.
BILTONG AND CHEESE FLAVOURED RICE: [ RECIPE RITA VAN DYK - PICTURES RUVAN BOSHOFF]
Serves 2
This biltong and cheese flavoured rice is ideal for lightweight hiking food for your backpack.
YOU NEED:
•½ packet Tastic Spicy Spanish Flavoured Rice
•a handful grated Cheddar cheese
•a handful sliced biltong
•a splash of lemon juice or 1 sachet vinegar (the type you get at fast-food places)
HERE'S HOW:
1.As easy as ABC. Cook the rice, add the rest of the ingredients and stir until the cheese has melted.
Tip:
Substitute the Spanish rice for a packet of tomato-and-chilli-flavoured Tastic Ready-to-Eat Rice.
The rice is precooked, so all you have to do is add two tablespoons of water and heat through.
Go! says: You can also replace the rice with cooked mielie pap.
ROERBRAAIRYS MET SPEKVLEIS EN BLAARKOOL: [Deur ARINA DU PLESSIS
BENODIG:
1 x 250 g spekvleis, gesnipper
1 ui, dun gesny
2 knoffelhuisies, fyngekap
1 rooi brandrissie, baie fyngekap
5 ml geskroeide koljander
500 ml gaar rys (wit, bruin of Basmati)
1 x 410 g blik keker-ertjies, goed gedreineer
1/4 groot blaarkool, gekerf
30-45 ml sojasous
Sap van 1/2 suurlemoen
Vars gemaalde swartpeper na smaak
MAAK DAN SO:
Braai die spek en ui saam in ’n groot wok tot gaar. Voeg die knoffel, brandrissie en koljander by en braai vir 30 sekondes. Voeg die rys en keker-ertjies by. Roerbraai tot die rys deurwarm is en voeg die kool by.
Roerbraai tot die kool begin verlep. Geur die roerbraai-mengsel met sojasous, vars suurlemoensap en vars gemaalde swartpeper en sit dadelik voor.
Lewer vier porsies.
UMNGQUSHO: [by Jan Braai]
I suggest you serve braaied meat with umngqusho, a traditional Xhosa dish made with samp and beans and one of Nelson Mandela’s favourites.
Serves 8 to 10.
Samp needs to soak in water overnight, so start this dish the day before.
YOU'LL NEED:
•500 g samp-and-bean mix
•about 4 litres water
•1 onion, finely chopped
•2 carrots, peeled and chopped
•2 potatoes, peeled and chopped
•1 can chopped tomatoes
•125 g brown or white onion soup powder
•1 tsp salt (optional)
•1 cup grated Cheddar cheese
HERE'S HOW:
Soak the samp and beans overnight in a litre of water. Drain and rinse well the next morning. Put the soaked and rinsed samp and beans into a large potjie and add three litres of water (no salt). Bring to the boil and cook for two hours until almost soft. Control the heat by adding or removing coals so it’s not boiling rapidly, but it’s hotter than the very gentle simmer of oxtail potjie (let’s call it a medium-paced simmer). If at any stage it looks too dry, add a little more water.
Add the onion, carrots, potatoes and tomatoes, then simmer for another 30 minutes or until the potatoes are soft. It shouldn’t dry out – the water inside the potjie should be just visible between the samp and beans.
Gently stir in the onion soup powder until it’s well mixed. Continue to simmer uncovered for another five to 15 minutes until most of the liquid has evaporated and you have a thick, hearty mixture.
Taste and season with salt if necessary (remember some onion soup powders are very salty already). Take it off the fire and stir in the cheese. Leave to stand for five minutes, then serve.
FRIED RICE AND SWEET AND SOUR BRISKET: [Gourmet Camping Recipe - Author: Jothan Yeager – The Bald Gourmet]
Prep time: 30 mins
Cook time: 3 hours 30 mins
Total time: 4 hours
So this may not really be “gourmet”, but when covered in dirt and surrounded with nothing but trees and squirrels, this is definitely a gourmet meal.
INGREDIENTS:
•2 - 3kg beef brisket (leave the fat on when cooking to get a more moist and flavorful brisket)
•1 teaspoon salt
•½ teaspoon freshly ground black pepper
•2 tablespoons canola/vegetable oil
•1 medium onion, cut in half, then thinly sliced
•3 cloves garlic, chopped (about 1 tablespoon)
•15 ounces tomato sauce
•¼ cup low-sodium chicken broth (water will do if you must)
•3 tablespoons firmly packed dark brown sugar
•⅓ cup plus 1 tablespoon cider vinegar
•½ cup raisins
•5 black peppercorns
•3 allspice berries
•Jasmine Rice (2 cups raw)
•Vegetable/peanut oil (roughly 2 tablespoons)
•Lemongrass, chopped (roughly 1 tablespoon)
•Ginger, finely chopped (roughly 1 tablespoon)
•Scallions, sliced (roughly 3-4)
•Garlic, sliced (3-4 large cloves)
•Sugar Snap Peas or Green Beans or both (1 large handful or so)
•Red bell pepper, diced (1/4 to ½ of pepper)
•Sesame seeds (roughly 1 teaspoon)
•Sesame oil (roughly 1 teaspoon)
•Soy Sauce (roughly 1 tablespoon)
•Chinese Black Vinegar (roughly 1 teaspoon)
•Salt and pepper to taste
HERE'S HOW:
1.For the Brisket:
Preheat Dutch Oven to 300° F using hot briquette coals.
2.Pat the brisket dry and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
3.Heat 1 tablespoon of the oil over medium-high heat in the Dutch oven and sear brisket until browned, roughly 4-5 minutes per side.
4.Transfer the brisket to a plate and set aside.
5.Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, about 3-5 minutes.
6.Add the garlic and cook, stirring, for 1 minute.
7.Add the tomato sauce, chicken broth, brown sugar, vinegar, raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket and cover tightly with the lid.
8.Place ¾ of your coals on top of the lid, and the remaining ¼ of coals under the Dutch oven.
9.Cook until the brisket is fork tender, 2.5 to 3 hours. I highly recommend checking the brisket about 20 minutes in to see if you have the temperature right in the dutch oven, then checking again after an hour to make sure your sauce hasn’t reduced so much that it will burn. If it does reduce too much, just add a little water to it to make it right again. You want a thick but runny sauce, kind of like a loose gravy.
10.Remove the brisket from the Dutch oven, transfer the meat to a cutting board, and let rest for 10 minutes.
11.When you are ready to serve, cut the meat against the grain into ¼ inch thick slices. Pour the sauce over the brisket and serve warm.
12.For the Fried Rice:
I made this for 20 hungry boys and men, and I don’t have exact measurements to give you, but here is the list of ingredients I used along with their appropriate measurement to serve 4-6. Make to your liking and judgement as to ratios of seasonings.
13.Cook rice according to packaging instructions and set aside. It is best if the rice has set for a couple hours, preferably overnight, but fresh cooked will work as well. Day old rice separates into individual grains better when frying.
14.Heat oil in wok/Dutch oven/griddle over high heat or hot coals.
15.Once the oil reaches its smoking point, add ginger, lemongrass, and white part of scallions. Cook until scallions have softened, roughly 2 minutes.
16.Add peas/beans and bell pepper. Cook until vegetables turn bright in color and slightly char, roughly 3-4 minutes.
17.Add the garlic and green part of the scallions, and stir to mix.
18.Add the rice, tossing to combine and to get the oil all over the rice. Break up any chunks of rice so as to get individual grains.
19.Add the sesame seeds, sesame oil, soy sauce, and black vinegar and cook, stirring/tossing constantly. Some of the rice may get little char spots on it, which is just fantastic.
20.Season to taste with salt and pepper, as well as any additional soy sauce, vinegar, or sesame oil to your liking.
NOTES:
This brisket recipe was discovered by another scout leader in our group from some website he could not remember. I’ve modified it slightly to improve the overall flavor, but I wish I knew what the original source was so I could give them credit and browse their other delicious offerings.
CILANTRO LIME CAULIFLOWER RICE: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
A light and fresh take on cilantro lime rice that uses riced cauliflower instead of rice!
INGREDIENTS:
•1 small head cauliflower, cut into florets
•1 tablespoon oil
•1 lime, juice and zest
•1/4 cup cilantro, chopped
WHAT TO DO:
1.Rice the cauliflower by grating it on the larger holes on a grated or in a food processor. (The food processor makes this so quick and easy!)
2.Heat the oil in a large pan over medium-high heat, add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 7-10 minutes.
3.Mix the lime juice, zest and cilantro into the cauliflower rice and enjoy!
OPTIONS:
Saute a diced onion and a chopped clove of garlic in the oil before adding the cauliflower rice.
JOHN PLESHETTE'S CHICKEN GIBLET CONFIT RISOTTO: [by Harriet Ells]
Actor and foodie John Pleshette shares with us his weekly recipes. This week it’s an adventurous Chicken Giblet Confit Risotto.
YOU'LL NEED:
4 chicken livers and giblets (hearts and gizzards)
Fresh thyme
2 cups of chicken or duck fat
1 brown onion
1 1/2 cups of arborio rice
1 tsp of saffron
Dry white wine
6 cups of chicken stock
1/2 cup of parmesan cheese
Flat leaf parsley
HERE'S HOW:
Salt and pepper the giblets, tuck a couple of sprigs of thyme in with them in a bowl, cover and refrigerate for at least 2 hours.
Pre-heat oven to 250F. Melt 2 cups of fat and allow to cool enough to the touch. Wipe salt and pepper from the giblets with paper towels. Place in a small, heavy casserole. Pour in fat to cover. (if necessary, add more fat or vegetable oil.) Cover with a lid and place in the oven.
Bake for an hour. Turn off the oven and leave till the oven has cooled.
Mince the onion. Melt 2 tbsps of butter and a splash of olive oil in a large, heavy-bottomed sauce pan. Add the onions and stir over a low flame until they are translucent. Add 1 1/2 cups of rice. Stir for a minute. Pour in 1 cup of white wine. Keep stirring until the wine is absorbed.
Meanwhile, bring chicken stock to a simmer on top of the stove. Using a mortar and pestle, grind saffron threads with a pinch of course salt. Pour a cup of the hot stock into the mortar and stir with the pestle to dissolve the saffron. Add saffron broth and another cup of stock to the rice. Simmer on a low flame for 10-15 minutes, stirring occasionally. As the liquid is absorbed, add more stock, a ladlefull at a time, until the rice is al dente. Remove from the heat. Stir in 2 tbps of butter, ¼ cup of parmesan cheese and ½ of stock to keep the risotto moist while you cook the livers and the confit.
In a saute pan, heat about 1/3 cup of the fat from the confit. Dry the livers in paper towels. Salt and pepper. When the fat is very hot, toss in the livers. Remove the giblets from the fat with a slotted spoon and add to the pan. Saute for 1 to 2 minutes, tossing frequently, until the livers and giblets are crisp and brown.
Ladle the risotto onto a warm platter. Arrange the livers and giblet confit on top. Garnish with italian parsley. Serve extra paremesan on the side.
Serves 4
BILTONG SAMP: [PICK N PAY RECIPES]
Recipe as cooked by Barefoot, Beer & Braai on Ultimate Braai Master Season 1
Less than 1.5 hours
Serves: 4
INGREDIENTS:
2 handfuls samp
1/2 tub cream cheese
4 stalks spring onions
200 grams sliced biltong
WHAT TO DO:
•Boil samp in salt water for 2 hours.
•Drain it.
•Melt some butter in a fire-proof pan and fry the spring onion until soft.
•Add the sliced biltong and the samp then mix it all together.
•Take it off the heat, add about 3- 4 tablespoons of cream cheese and season with salt and pepper.
EGG FRIED RICE: [PICK N PAY RECIPES]
Use any leftover long grain rice.
Less than 45 minutes
Serves: 4
INGREDIENTS:
1 dash PnP vegetable oil
2 large eggs
2 cups basmati rice
2 spring onions, sliced
200 grams frozen peas
4 tbsp light soy sauce
1 pinch salt and milled pepper
WHAT TO DO:
•Heat a glug of oil in a wok over a high heat. Add eggs and gently scramble until just cooked but still soft.
•Add rice to pan and stir well to combine. Gently break up any large clumps.
•Add spring onions and peas and stir until well combined.
TOMATO PILAU: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
•Culinary Tip:
Prepare, gather and have ready all your ingredients in front of you before you begin cooking – this is known as mis en place.
INGREDIENTS:
•2 Leeks trimmed and sliced
•10 ml Robertsons Garlic Flakes soaked in 30 ml boiling water and drained
•10 ml Olive Oil
•5 ml Robertsons Cinnamon
•5 ml Robertsons Coriander
•2 Green Peppers diced
•180 g Basmati Rice
•15 ml Tomato Puree
•450 g Tomatoes peeled and chopped
•1 Knorr Vegetable Stock Pot
•300 ml Water
•Robertsons Freshly Ground Black Pepper
•Watercress to garnish
WHAT TO DO:
1.Sauté the leeks and garlic in olive oil for 3 minutes.
2.Add the spices and fry for a further 2 minutes.
3.Add the peppers and rice and cook for 3 minutes.
4.Mix the tomato puree with 2 tablespoons water and add to the pan.
5.Add the tomatoes, stock pot and water to the pan, and simmer, covered for 25 minutes, stirring occasionally, adding water if needed.
6.To serve season with pepper and garnish with fresh watercress.
Pour over soy sauce and toss until well incorporated. Season and serve hot, topped with extra spring onions.
HOMEMADE RICE-A-RONI:
YOU NEED:
1/2 cup pasta, broken into small pieces
1 cup brown rice
2 cups beef broth
1 tbs parsley
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp pepper
1/3 cup margarine or butter
WHAT TO DO:
Preheat oven to 200°C.
Spray a small baking dish with cooking spray.
Add all ingredients; mix well and cover tightly with foil.
Bake for 1 hour.
Remove from oven and fluff with fork.
PIKANTE EIER-GEBRAAIDE RYS: [Deur Huisgenoot Digitaal - - Carmen Hendricks]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 15 minute
BENODIG:
250 g spekvleis, in stukke gesny
30 ml (2 e) soet sojasous
30 ml (2 e) groenteolie
3 eiers, geklits
sout en witpeper
500 ml (2 k) Spekko Fragrant-rys, gekook (1 k rou rys lewer 3½ k gaar rys)
1 groen brandrissie, sade verwyder en gekap
1 rooi soetrissie, in skywe gesny
3 sprietuie, gekap
1 lemmetjie
2 rooi brandrissies, gekap
MAAK SO:
1 Braai die spekvleis in ’n pan tot bros. Voeg die sojasous by en roerbraai ’n minuut. Verwyder uit pan en sit eenkant op kombuispapier.
2 Verhit die olie in ’n ander pan of wok en roerbraai die eiers met sout en peper tot liggies geroer, maar steeds loperig.
3 Gooi die rys, brandrissie en soetrissie in die wok en roerbraai ’n paar minute met eetstokkies of ’n houtlepel.
4 Terwyl die rys verhit, voeg die spekvleis en sprietuie by. Geur met die sout en peper, meng goed en sit warm voor met ’n skeutjie lemmetjiesap en die vars gekapte brandrissies.