LEKKER RESEPTE VIR DIE JONGERGESLAG: VARKBOUD RESEPTE - GAMMON
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/12/varkboud-resepte-gammon.html2 kg varkboud
Maak vleissous dik met bietjie meel of Maziena!! Baie lekker Susan”1Feb 2011♥Helena Kruger
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/12/varkboud-resepte-gammon.htmln Vriend van my het so n stuk varkboud gaar gemaak.
Hoyeeeeee, nie eens te praat van daai crackling nie!**André Potgieter .
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/12/varkboud-resepte-gammon.html1blik fyngedrukte pynappel
omtrent 1en n half uur Haal die foelie af en oondbraai vir 15min teen 200g C**Maryna Els Slabbert
MARMELADESOUS BY VARKBOUD SKYWE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/12/varkboud-resepte-gammon.html1klein uitjie gekap5e Marmelade2e asyn2e bruinsuikerMetode:Braai jou uie sag in so 1e olieRoer jou marmelade, asyn en suiker byVerhit dit stadig om lekker optelosVerhit tot kookpunt en kook tot n stroperige sousPlaas jou skywe vleis in n opskepskottel en giet jou sous bo-oor en garneer!!!
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/12/varkboud-resepte-gammon.htmlEk was boud af ... plaas in oondbak met deksel ... voeg by : 1 T sout, 3 E Robertsons Braaivleis speserye of Staek/Tjops, 3 E Worcestersous met 1/2 kop water.....
sit deksel op.... los vir 2 1/2 uur in oond 180*C ... as jy Freddy Hirsch se Homestay spesery het vervang dit met die Robertsons ... koljander smaak is baie lekker by vark en skaap ..... sny vet/vel in blokkies ... smeer 2 E fyn appelkooskonfyt oor .... bak oop vir so 30 min. **Elrika Lesch ROAST LEG OF PORK
Roasting a leg of pork slowly will guarantee moist, tender meat.
Ingredients:2 – 3 kg leg of pork (keep the bone and skin on for best flavours)ground peppersea salt3 carrots cut in halves1 bulb garlic, keep the skin on, brake them into cloves3 red onions cut in halves3 sticks celery, halved8 Bay Leaves600ml waterMethod:Preheat your oven to 220C1. Place the pork on a clean work surface, with a sharp knife make scores about a centimeter apart through the skin into the fat, but be careful not to make it to deep. Rub the salt into the scores pulling the skin apart to make sure the salt is in. Make sure you brush off the excess salt, turn it over. Then season with a pinch of salt and pepper again. Place the pork, skin-side up in a roasting tray and place it in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff and you can see it turning in crackling. At this point, turn the heat down to 170C, cover the meat with tinfoil, place it back in the oven for about 4 1/2 hours.
2. Take the meat out of the oven, remove the foil and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Add all the vegetables, garlic and bay leaves to the tray and stir them into the fat. Place the meat back on the top the vegetables and return it back in the oven uncovered. Roast the meat for another hour.Remove the meat from tray and place on the serving dish and cover with the foil you used. The meat should by this time be soft, and falling apart.Make sure to remove the excess fat from the tray. Pour the remaining sauce and vegetables in a jug and sieve the sauce back in the tray working the vegetables through as much as you can. Place it back in the tray and bring it to boil. Let it simmer for a few minutes, stirring it with a wooden spoon to scrape up all those lovely tasty bits on the bottom of the tray. Add a little more salt and pepper if needed. Serve the pork and crackling with your lovely gravy