MAANDAG SAUSAGES WITH OLD BROWN SHERRY AND ONION GRAVY
DINSDAG SWEETCORN QUESADIAS AND SPICY SOUP
WOENSDAG GEBAKTE GROENTEFRITTATA
DONDERDAG OVEN-BAKED COCONUT-CRUSTED FISH FINGERS
VRYDAG HOENDERPASTEI
WEEK 9 - RESEPTE
SAUSAGES WITH OLD BROWN SHERRY AND ONION GRAVY
Serves 4
Knob of butter
Olive oil, for frying
2 onions, thinly sliced
¼ cup (60ml) Old Brown or other sherry
1.5 cups (375ml) beef stock
1 – 2 tbsp (15 – 30ml) whole-grain mustard
8 – 12 pork sausages
mashed potatoes, for serving
Heat butter and oil in a saucepan and fry onions over a low heat, until soft, brown and caramelised.
Add sherry to saucepan and cook for a minute.
Add stock and mustard and cook to reduce by a third.
Fry sausages in a separate pan, until cooked through.
Drain and serve with mashed potatoes and gravy.
SWEETCORN QUESADIAS AND SPICY SOUP
Serves 4
Soup:
2 packets (500g each) tomato and roasted pepper soup
1 can (400g) kidney beans, drained and rinsed
2tsp (10ml) cumin seeds
Chilli flakes, to taste
Quesadias:
8 flour tortillas
1 tub (250g) cream cheese
½ can (200g) sweetcorn kernels, drained
3 spring onions, chopped
¼ cup (60ml) chopped coriander, extra for serving
salt and milled pepper
Place soup, beans, cumin and chilli in a saucepan and simmer for 5 – 10 minutes, until heated through.
Spread tortillas with cream cheese and top four of them with a thin layer of sweetcorn, spring onion and coriander.
Season and sandwich together. Press down lightly to compact.
Dry-fry tortillas over medium heat until golden and crispy, turn and repeat. Cut into wedges.
Scatter soup with remaining coriander and serve with tortilla wedges.
GEBAKTE GROENTEFRITTATA
Bedien 4 – 6
Olyfolie, vir braai
2 Preie, gesny
1kg Bevrore bakgroente
250g Kersietamaties
Sout en Swartpeper
6 groot Eiers, geklits
30g Roket, gewas
Voorverhit die oond tot 220ºC
Verhit ‘n bietjie olie in ‘n oondvaste pan en braai preie tot dit sag is. Voeg bakgroente by en roerbraai. Voeg kersietamaties by en maak vir ‘n verdere 2 – 3 minute gaar.
Voeg geurmiddels by. Gooi eiers oor en plaas pan in oond.
Bak vir 15 – 20 minute of tot eiers gestol het en frittata goudkleurig is. Laat dit effens afkoel. Sny en dien op met roket.
OVEN-BAKED COCONUT-CRUSTED FISH FINGERS
Serves 4
1½ cups (375ml) desiccated coconut
600g kingklip (or any sustainable fish) fillets, skinned
2 tbsp (30ml) fish spice
salt and milled pepper
flour for dusting
2 large eggs, beaten
Preheat oven to 200ºC.
Toss coconut in a dry pan over medium heat until golden. Set aside.
Cut fish fillets into 1.5cm strips and season with fish spice, salt and pepper.
Dust fish fingers with flour and dip into beaten egg. Toss in toasted coconut to coat.
Refrigerate for about 20 minutes to set coconut crust.
Bake for 10 – 15 minutes until cooked through and golden.
HOENDERPASTEI
Genoeg vir 8 – 10 mense
40ml botter
200g spekvleis, fyn gesny
250g sampioene, in dun skyfies gesny
25ml koekmeel
5ml sout
3ml vars gemaalde swartpeper
1 (1.5kg) hoender, in stukke gesny
5 naeltjies
5 pimentkorrels
4 swartpeperkorrels
1 lourierblaar
50ml sago
2 hardgekookte eiers, in skywe gesny
1 eiergeel, geklits
25ml asyn of 50ml droë witwyn
1 rol skilferkorsdeeg
Verhit 20ml van die botter in ‘n swartboomkastrol en braai die spek tot bros. Skep uit en hou eenkant. Braai die sampioene tot bruin in dieselfde kastrol en skep by die spek, hou eenkant.
Meng die meel, sout en peper en rol die hoenderstukke daarin. Sorg dat jy dit deeglik doen. Verhit die res van die botter in dieselfde kastrol en braai die hoender tot alkant bruin. Bind die naeltjies, piment, peperkorrels en lourierblaar in ‘n kaasdoek vas en voeg dit by die hoender. Voeg die sago by, bedek met . In water en kook stadig tot die vleis sag is. Haal die sakkie met speserye uit. Giet die vleissous af en hou eenkant.
Haal die hoendervleis van die bene af en plaas dit in’n mengbak. Voeg die hardgekookte eiers, gebraaide spek en sampioene by. Skep die vleismengsel in ‘n pasteibak – sit ‘n omgekeerde koppie of pasteitregter in die middle.
Voorverhit die oond tot 240ºC. Verhit die vleissous oor lae hitte en voeg die eiergeel by. Wees versigtig dat die nie skif nie.
Voeg die asyn of wyn by en giet die vleissous oor die vleis in die pasteibak.
Rol die skilferdeeg dun uit en plaas op die vleis. Prik met ‘n vurk sodat die stoom kan ontsnap. Bak 15 – 20 minute, verminder die hitte tot 180ºC en bak nog 15 minute.
