Vetseun Posted June 13, 2013 Share Ooooooh, found this recipe on the WoB's website: http://www.worldofbe...rfect-appetiser Tasty beer puffs - the perfect appetiser those pies look flippen lekker Link to comment Share on other sites More sharing options...
Vetseun Posted June 13, 2013 Share one recipe to definitely try is: ostrich steak on a potato rosti with green beans and seared asparagus spears served with an amarula sauce season ostrich steak with salt and pepper and sear in a griddle pan till medium rear. let steak rest (very important)boil grean beans in water till al dente, fry in pan with a bit of butter and add lots of crushed black pepperwrap asparagus spears in parma ham and grill in oven till parma ham is crispy, add some Parmesan shavings.fry potato rostis till golden brown, (keep warm in warming drawer till ready to plate) Amarula sauce:add 300ml amarula to saucepan and bring to a soft boil, add good beef stock to taste, season gently and reduce. plate and enjoy with a good Merlotthat sounds devine Link to comment Share on other sites More sharing options...
jcza Posted June 14, 2013 Share Friday foolproof mushroom risotto recipe What you need 1 cup arborio rice400ml chicken or veg stock (no you don't need to make your own)400ml white wine (pref dry)1 chopped onion2 cloves of finely chopped garlicchopped mushrooms (not the crap in tins)extra virgin olive oil2 knobs of buttergrated parmesan (not the stuff in a shaker) Heat olive oil & butter in saucepan over gentle heat (be careful, not too hot)When butter starts foaming add onions and garlicDo not fry the onions and garlic, just soften until translucentWarm up wine in microwave for min or 2Add risotto and gently shake to coat with butter & oilAdd wine and reduce while gently stirringDo not rush this otherwise wine taste is too strongWatch the heat and take care not to let it dry out and burnAdd some water if necessaryAdd stock (must be warm)Again reduce while gently stirring and making sure it stays moist (add some water if necessary)Add chopped mushrooms and cook throughRisotto should not be dry, make sure it is moist but not runnyTurn off heat and gently stir in grated parmesan and knob of butterSalt & pepper to taste Serve immediately Remember not to rush, wine needs to cook out and don't let it boil vigourously. You don't need to stir all the time but make sure you don't burn it. Do not add cold wine or stock, warm it up first. MONS 1 Link to comment Share on other sites More sharing options...
Vetseun Posted June 14, 2013 Share Vlakvark Boud, slow braai in da Weber. With a supersonic basting sauce. It was really tasty. Pants Boy 1 Link to comment Share on other sites More sharing options...
forkie Posted June 14, 2013 Share Vlakvark Boud, slow braai in da Weber. With a supersonic basting sauce. It was really tasty.Vlakvark = warthog? I love warthog Link to comment Share on other sites More sharing options...
Face Plant Posted June 14, 2013 Share Vlakvark Boud, slow braai in da Weber. With a supersonic basting sauce. It was really tasty. bliksem that looks awesome Link to comment Share on other sites More sharing options...
forkie Posted June 14, 2013 Share Vlakvark Boud, slow braai in da Weber. With a supersonic basting sauce. It was really tasty.what is in the basting sauce? Link to comment Share on other sites More sharing options...
Vetseun Posted June 14, 2013 Share Vlakvark = warthog? I love warthogJip, warthog Link to comment Share on other sites More sharing options...
Vetseun Posted June 14, 2013 Share what is in the basting sauce?Apple juice, italian salad dressing, brown sugar and sherry. forkie 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted June 14, 2013 Share Going out to dinner tonight to my favourite restaraunt. DW11-13 Link to comment Share on other sites More sharing options...
Joeboy69 Posted June 14, 2013 Share That looks yummy and I don't even like varkvleis !! Link to comment Share on other sites More sharing options...
Jaguar Shark Posted June 14, 2013 Share So last summer I wanted to try my hand at wood smoking but couldn't find [didn't want to more like at current prices] a decent smoker that I wanted. So I used up the planets internet for plans of a DIY version and found this:http://assets.smokingmeatforums.com/e/ee/640x361px-LL-ee8866e7_2012-06-25_15-03-52_322.jpeghttp://assets.smokingmeatforums.com/8/88/640x361px-LL-88a57ee8_2012-06-25_16-54-56_135.jpeghttp://www.grillingcompanion.com/wp-content/uploads/2013/01/DSC_1524.jpghttp://thumbs.ifood.tv/files/imagecache/600x500/low_and_slow_smoked_texas_beef_ribs-162314.jpghttp://thumbs.ifood.tv/files/imagecache/600x500/smoked_bock__brown_sugar_drunken_chicken-162320.jpgProject cost R470 odd [i had an old alum pot]needless to say beef ribs will never be the same- even tried my hand at smoking chicken breasts- that didn't work [anyone know how to do that??] Link to comment Share on other sites More sharing options...
Guest Latent Blue Posted June 14, 2013 Share Super easy pork shoulder. Pork at room tempPreheut oven 220' 3 T spoon olive oil3 T spoon garlicAdd salt and pepper to tasteAdd choice of herbsMix and rub on shoulder Put shoulder in oven on a grill grid thingy (over a oven pan) Untill inside temp 85 degrees centigrade (about 4h) Rest for 10min Serve with apple/kweper jelly Link to comment Share on other sites More sharing options...
Vetseun Posted June 14, 2013 Share Super easy pork shoulder. Pork at room tempPreheut oven 220' 3 T spoon olive oil3 T spoon garlicAdd salt and pepper to tasteAdd choice of herbsMix and rub on shoulder Put shoulder in oven on a grill grid thingy (over a oven pan) Untill inside temp 85 degrees centigrade (about 4h) Rest for 10min Serve with apple/kweper jellyDit klink bliksems lekker. En kweper jelly is perfek daarby. My skoonma, as sy nie op haar besem rond vlieg nie maak n moerse lekker kweper jelly. Etter nou raak ek honger Edited June 14, 2013 by Turtle Man Link to comment Share on other sites More sharing options...
Guest Latent Blue Posted June 14, 2013 Share Dit klink bliksems lekker. En kweper jelly is perfek daarby. My skoonma, as sy nie op haar besem rond vlieg nie maak n moerse lekker kweper jelly. Etter nou raak ek hongerdit is...gister aand geeet... en daai crispy vet vel! Kom on se net my bloed gly deur my are!!! Link to comment Share on other sites More sharing options...
Big H* Posted June 14, 2013 Share Debone a whole chikken. Take care not to puncture the skin. Make a mushroom and feta filling, or a bacon and mushroom filling or chikken livers. mozarella and peppadews also works wellFlavour to your taste. Spread on the chikken fold the sides over and roll up tightly, skin outide. Salt, pepper the skin side and place in one of those elasticised net socks you get from a butcher. Chill well and grill in the Cobb, Weber or in the oven. Cut in slices and enjoy Vetseun 1 Link to comment Share on other sites More sharing options...
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