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Archive for the ‘Tema etes’ Category

Salmuera – Argenteinse sous vir skaapbraai – TV lank terug

2.5 liter water
60 ml asyn
5 eetlepels sout (Verhit, sodat sout kan oplos)

Voeg by: 5 uie fyn gekap
60 knoffelhuisies (6 bolle)
25 ml fyn koljander
25ml heel naeltjies
25 ml heel peperkorrels
10 ml paprika
5 ml rooipeper
25ml tamatiesous
25ml worchestersous

Meng alles en laat staan vir ‘n week in die yskas.

Skep die naeltjies en peperkorrels af. Versap die uie en res van bestandele, sodat dit nie jou spuit blokkeer nie. Voeg na versapping weer die naeltjies en peper by. (Naeltjies wat versap word sal bitter wees, so skep dit AF!)

Sit jou sous in ‘n 2 liter bottel en maak gaatjie in die doppie. Marineer soos jy die skaap braai. Sout die vleis as jy die opdien, of met die hand soos jy braai. Daar word nie baie sout in die mengsel gegooi nie, anders is die lieste te sout en die res te min sout!

Griekse ete

Alles van voor tot agter … jammer die is in Engels …

MENU

STARTER:
TZATZIKI and OLIVE BREAD
SOUP
MAIN
MOUSSAKA
GREEK SALAD
AVO and ORANGE SALAD
DESSERT
HALVA
DRINK
OUZO and RED WINE

OLIVE BREAD

2 red onions, thinly sliced
30 ml/2 tbsp olive oil
225g pitted black or green olives (use rich oily olives or marinated in herbs)
750g/7cups strong plain flour
7.5 ml/1.5 tsp salt
20ml/4 tsp easy-blend dried yeast
45 ml/3 tbsp each roughly chopped parsley, coriander or mint

MAKES TWO 675g LOAVES

Preheat the oven to 220 degrees C
1 Fry onions in the oil until soft. Roughly chop the olives
2 Put the flour, salt, yeast and parsley, coriander or mint in a large bowl with the olives and fried onions and pour in 475/2cups hand-hot water
3 Mix to a dough using a roundbladed knife, adding a little more water if the mixture feels dry
4 Turn out on to a lightly floured surface and knead for about 10 minutes. Put in a clean bowl, cover with clear film and leave in a warm place until doubled in bulk
5 Lightly grease two baking sheets. Turn the dough on to a floured surface and cut in half. Shape into two rounds and place on the baking sheets. Cover loosely with lightly oiled clear film and leave until doubled in size
6 Slash the tops of the loaves with a knife then bake for about 40 minutes or until the loaves sound hollow when tapped on the bottom. Transfer to a wire rack to cool
VARIATION: Shape the dough into 16 small rolls. Slash the tops as above and reduce the cooking time to 25 minutes

TZATZIKI

half cucumber
225g greek yoghurt
1 garlic clove, crushed
2 tbls olive oil
1 tbls chopped fresh mint
salt
pepper

Cut the cucumber into small dices and combine with the yoghurt. Mix the garlic with the olive oil, and stir into the yoghurt mixture along with the salt and pepper.
AVOCADO AND ORANGE SALAD
Serves 4
2 oranges
2 tomatoes
2 small avocados
4 tbls olive oil
1 tbls lemon juice
1 tbls chopped fresh parsley
1 small onion, cut into rings
25 g flaked almonds
12 black olives
flat leaved parsley to garnish

* Peel the oranges and slice them into thick rounds
* Plunge the tomatoes into boiling water for 30 sec, then quickly transfer them to a bowl of cold water. Peel the tomatoes, remove the seeds and cut the flesh into chunks
* Peel and halve the avocados, remove the stones and cut the flesh into chunks
* To make the dressing: put the olive oil, lemon juice and parsley into a screw-top jar and shake well to combine
* Toss the avocado chunks in half the dressing. Add the tomato chunks and toss lightly to mix. Arrange the sliced orange on a serving plate and scatter the onion rings on top. Pour over the remaining dressing, then pile the avocado and tomato in the middle. Sprinkle the almonds and olives over the sald, garnish with the flat-leaved parsley and serve.

GREEK SALAD

Serves 6

1 small cos lettuce, sliced
450g well-flavoured tomatoes, cut into eighths
1 cucumber, seeded and chopped
200g feta cheese, crumbled
4 spring onions, sliced
half cup black olives, stoned and halved

DRESSING

90 ml olive oil
25ml lemon juice
salt
black pepper

Put aal the main salad ingredients into a large bowl. Whisk together the olive oil and lemon juice, then season with salt and pepper, and pour the dressing over the salad. Mix well and serve immediately.