Red Meat | Anél Potgieter
Posted on September 15, 2016 by anel potgieter
Niks simboliseer ‘n meer luukse ete as ‘n propperse Britse Beesvleis Wellington nie. Man, daardie dik rooskleurige beesfilet wat toegevou word met ‘n lagie aardse sampioen-duxelle (sampioene wat tot ‘n pasta fyngemaak is), die soutige parmaham en dan die bros-bruin skilferkorsdeeg maak mos alles vir ‘n groot bederf. Een happie van die sappige vleis saam met ‘n lekseltjie rooiwyn jus maak my bene lammer as wat my Ier ooit sal kan. Eureka! Pa Coen wou natuurlik nooit sy lippe aan die Engelse storie sit nie, want die bitter van die Kakies het nog al die jare swaar op sy Boerehart gerus.
Die maak van tradisionele Beesvleis Wellington – die lang manier
Beesvleis Wellington is ‘n gereg wat met genoeg tyd, liefde en ‘n goeie bottel rooiwyn aangepak moet word. Span jou geliefde in om te help en saam-saam kan julle aan die Wellington én die bottel wyn werk. As julle alles nie haarfyn beplan en met presisie uitvoer nie, mors jy net ‘n peperduur stuk vleis op … so, gee dit jou alles. Ek het Gordon Ramsay se lang metode gebruik, maar het die resep wat vandag verkort.
Sampioen-duxelle: Om die tradisionele duxelle te maak moet die sampioene baie fyn gekap word en hier het my voedselverwerker sy kant gebring. Maak botter baie warm in ‘n pan en braai die sampioene op hoë hitte tot die pan 100% droog is. Dit vat ‘n tydjie, maar stop vir liefie ‘n houtlepel in die hand en maak seker hy roer dit gereeld. Die resultaat is die geurigste sampioenpasta. Laat koel goed af.
Seël van beesfilet: Na ‘n teugie wyn geur die filet met sout en peper en braai dit in ‘n baie warm pan tot bruin en geseël. So 30 sekondes aan al die kante. Dit verseker dat die sappe binne bly en geur die vleis. Laat dit heeltemal afkoel en verf dan die hele stuk filet met mosterd van jou keuse. My Ier gebruik altyd sy gunsteling mosterd – Masterfoods se warm Engels mosterd.
Die filet-bed: Stop, jy moet nou nie dink jy moet manlief én die bottel rooiwyn bed toe sleep nie! En moet ook nie dink die filet-bed is te veel moeite om te maak nie (skink maar nog ‘n glas wyn, knyp jou oë toe en druk deur), want as jy dié stap volg kry jy ‘n perfek gevormde Wellington. Plaas ‘n lang stuk kleefplastiek op ‘n plat oppervlakte en lê die snye parmaham langs mekaar in ‘n ry daarop uit. Die dun stukkies vleis moet mekaar oorvleuel en dit moet so lank soos die lengte van die filet wees. Smeer die duxelle versigtig oor die hele parmaham-oppervlakte. Plaas nou die afgekoelde stuk vleis bo-op en rol die vleis baie styf toe met die kleefplastiek. Rol die kante van die kleefplastiek toe en maak die rol so styf as wat jy kan. Plaas dit in die yskas vir 30 minute. Pssst …nou het julle ‘n tydjie om gou weg te glip kamer toe…
Skilferkorsdeeg: Al moeg en uitasem? Byt vas. Gooi gou nog ‘n glasie wyn. Rol die skilferkorsdeeg effens dunner uit op ’n meelbestrooide oppervlakte en plaas die filet bo-op. Verf die kante van die deeg met water en vou mooi toe. Sny die orige stukke deeg af. Plaas die Wellington met die voukant na onder op ’n bakplaat.
Versiering en glans: Verf die hele besigheid nou met baie eiergeel. Plaas dit terug in die yskas vir sowat 15 minute sodat die deeg kan rus. Teen dié tyd moet die bottel al amper op wees. Om die Wellington nog mooier te laat lyk, sny een lang keep (moet nie heeltemal deur die deeg sny nie – trek net jou mespunt oor die deeg) in die middel af en dan snye kante toe – so 1 cm uitmekaar. Die einde is nou in sig! Vat jou verfkwas en gee vir Wellington ‘n laaste eiergeellagie. Strooi nou ‘n goeie hoeveelheid Maldon sout oor en uiteindelik is meneer reg vir die oond.
Baktyd: Bak vir 20 minute in ‘n voorverhitte oond teen 200 °C. Draai die hitte af na 180 °C en bak nog 15-20 minute tot die kors bruin is.
Rustyd: Bottel nommer twee is natuurlik nou al oop. Moet nie haastig wees en die Wellington onmiddellik sny nie. Laat rus vir ten minste 10-15 minute voordat jy dit sny.
My Boere Beesvleis Wellington
Kyk, ‘n mens sukkel nie sommer met ‘n klassieke resep soos dié nie, maar om Pa Coen daar bo tevrede te hou het ek besluit om dit bietjie aan te pas en die helfte van die sampioene met fyn biltong te vervang. Gesondheid Coena ek drink ŉ glasie rooiwyn op jou! Die biltong is spesiaal vir jou Boerehart.
Beesvleis Wellington met biltong
Die kortpad manier
300 g sampioene, fyn gekap
blaartjies van 1 tiemietakkie
200 g biltong, fyn
750 g beesfilet
30 ml mosterd van jou keuse
8 snye parmaham
500 g skilferkorsdeeg
Braai die sampioene, knoffel en tiemie in die botter tot gaar en heeltemal droog. Geur met ‘n bietjie sout en swartpeper. Laat afkoel. Meng die biltong deur en hou eenkant. Voorverhit die oond tot 200 °C . Maak ‘n kleefvrye pan baie warm. Smeer die filet met ’n bietjie olyfolie en geur met sout en peper. Braai aan al die kante tot bruin en geseël. Omtrent 30 sekondes aan elke kant. Laat goed afkoel. Verf mosterd met ‘n kwassie oor die hele stuk vleis. Rol die deeg effens dunner uit op ’n meelbestrooide oppervlak. Plaas die parmaham in die middel oor die deeg. Versprei die sampioenmengsel oor parmaham en plaas die filet bo-op. Verf die kante van die deeg met water en vou toe. Verseël en sny die oortollige deeg af. Plaas die Wellington met die voukant na onder op ’n bakplaat. Verf liggies met die geklitste eiergeel en sprinkel met Maldon sout. Bak vir 20 minute teen 200 °C. Draai die temperatuur af na 180 °C en bak vir ‘n verdere 15 minute tot goudbruin. Laat dit rus vir 10-15 minute voordat jy dit sny.
Filed under Red Meat and tagged beef, biltong, wellington |	1 Comment
Posted on July 28, 2016 by anel potgieter
OMW has it just not been freezing cold of late? …And a perfect time to make a piping hot bobotie served with some steaming rice and chutney. Real Cape comfort food for the whole country!
I developed a healthier version of this traditional dish for the South African Mushroom Farmers’ Association who is promoting a 50/50 mushroom to meat ratio – it’s called blendability. It’s rather clever I would say. By following this formula you decrease the total calorie, fat and saturated fat intake without losing any of the flavours that have made bobotie such a national favourite. In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally – whilst adding healthful nutrients such as potassium, B-vitamins and antioxidants to every bite. You will also be reducing your sodium intake by 25%.
I would be most interested to know what you might think of this healthy take on a recipe that has been a part of our heritage for so long…
1 thick slice of brown bread, crust removed
80 ml skimmed milk
400 g big brown mushrooms, finely chopped
60 ml lite chutney
30 ml raisins (optional)
6 lemon leaves (optional)
Preheat oven to 180 °C. Soak the brown bread in the milk to soften. Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork. Cook until you see no juices in the bottom of the pan. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well. Gently cook for a further 5 minutes. Spoon the mixture into a 25 x 20 cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture. Beat the eggs and milk together and season. Gently pour the egg mixture over the meat. Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad.
Filed under Eggs, Red Meat and tagged blendability, bobotie, healthy, mushrooms, skinny |	Leave a comment
Posted on July 1, 2016 by anel potgieter
I made Jamie Oliver’s delicious and comforting Hungarian pork steaks on Expresso this morning. It’s healthy, fast and easy to prepare. The flavour is rich and smokey and tick all my boxes for a winter warmer.
(Recipe: Jamie Oliver)
2 tsp sweet smoked paprika, plus extra to serve
4–5 fresh bay leaves
Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, Add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly.
Slice the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred.
Add the balsamic and passata to the peppers, season to taste and bring to the boil. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, Place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice.
Filed under Pork, Red Meat and tagged basmati rice, hungarian, jamie oliver, pork, rocket, steaks |	Leave a comment
Posted on July 22, 2015 by anel potgieter
On an invitation to visit Simonsig recently we were privileged enough to taste the Tiara 2011 – Simonsig’s classic red Bordeaux blend of Cabernet Sauvignon (66%), Merlot (21%) and Petit Verdot (9%). It is not just an easy drinking wine… it’s tantalisingly good.
We ate at the lovely Cuvée Restaurant and chef Lucas Carstens served the most delicious
beef ribs that had such deep red wine flavours that one almost lost oneself in the subtle complexities of the dish. The ratio between the fat and meat was just right and savoured with the Tiara had my taste buds doing cartwheels of delight. It was simple … but the dish was complex in both flavour and taste – just one of those real winter warmers on a plate.
I had to ask Chef Lucas for the recipe. Happy ribbing!
Nine-hour beef short rib
(Recipe: Chef Lucas Carstens)
1 whole beef short rib, deboned
3 litre beef stock
Preheat oven to 150 °C. Season the beef rib with salt and pepper, and place in a large oven tray. Sweat the onions, carrots, leeks, thyme and celery together in a large frying pan, and brown over med heat, add the garlic, parsley and bay leave, and deglaze with the red wine. Add the mixture to the beef rib and pour over the beef stock. Wrap the oven tray with foil. Place the tray in oven and cook for 9 hours. When rib is done remove the rib from the cooking liquid, strain the liquid into a pot and reduce the liquid till a rich sauce consistency.
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Posted on July 12, 2015 by anel potgieter
I don’t know about you but I am freezing. And a bowl of soup is the answer! There is something about making your own, homemade soup that is both soothing and satisfying. Thankfully the process is also free from all those chef rules and regulations – you don’t need measurements – just use what you have in your fridge and I can assure you it would be delicious.
If you have two able hands, some time to spare and a whole lot of veggies you can create something quite beautiful and warming for that cold winters’ day. Haul out your mandolin slicer, pour yourself a good glass of wine and you have something splendid in the making.
I am mad about a simple bowl of pea and Eisbein soup. All I do is cook the smoked Eisbein, take the meat,skin and fat of the bone and blitz this with the peas. The skin and fat of the Eisbein gives the soup a silky and smoky flavour. You have to try this for yourself – it’s delicious with a big D.
Pea and Eisbein Soup – a true winter warmer
(Enough for 10)
850 g smoked Eisbein, with bone
200 g carrots, cut into blocks
2 celery sticks, with leaves
Boil the Eisbein, water, onions, carrots, celery, parsley and peppercorns for about 3 hours until soft. Remove the Eisbein from the pot. Cut the meat and fat off the bone, then cut into smaller pieces and put back in the pot full of yummy liquid (fat, skin and everything). Put in the peas and salt and cook for a further 15 minutes. Then, blitz everything – either with a handheld blitzer or a liquidiser until all ingredients have been finely blended. Taste for seasoning. Serve with a dash of cream and some leaves of finely chopped mint.
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Posted on June 7, 2015 by anel potgieter
I got so excited when I read about Lomo al Trapo – this is a Colombian specialty where a beef fillet is wrapped in a thick layer of course salt inside a dry cotton dishcloth and tossed straight onto the coals. Yep, dishcloth and all!
After a short while the wrapped cloth catches fire, allowing the fillet to cook within the salt encrusted layer. People when you light your next braai dare yourself to do something different…something adventurous…even cautiously reckless. I did, I took the original recipe and tweaked it a bit here and there. The outcome, as you break open the smouldering lappie and hardened, salted crust you will see a perfect medium rare steak with a salty outer layer. Just plainly awesome. Serve this with a gremolata or a bit or horseradish and you have a meal fit for a king.
This image via Food52
Wrap the fillet
Place on hot coals
It will look like this after 16 minutes
Open at the table with great fanfare
First prepare your coals. Then proceed with preparing the fillet. As soon as you have wrapped and tied the fillet in the salt and herb-layered cloth, place it immediately and directly onto the coals. Do not allow the meat to stand in its salt-colth before cooking as this could make it too salty.
Beef fillet in a salted cloth
22 cm filet steak
750g coarse salt
15 ml coriander seeds, finely ground in a pestle and mortar
5 ml black pepper, also finely ground in a pestle and mortar
10 ml freshly-picked rosemary leaves
One clean cotton dishcloth (that you are willing to sacrifice…)
String to bind the meat
Place the fillet, garlic and red wine in a basting pan and allow to marinade for two hours. Prepare your fire with a good quantity coals (wood or charcoal). Place the dishcloth flat on your work surface then spread the salt, herbs and spices evenly over the dishcloth. Remove the fillet from the red wine and pat it dry with paper towel before positioning it diagonally across the dish cloth. Then, tightly wrap the salt layered dish cloth around the fillet and bind with the string. Make sure you cover the whole piece of meat with salt. Place the wrapped-up fillet, cloth and all immediately onto the fire. In a few minutes it will catch fire. Braai the fillet for precisely eight minutes on each side and eight minutes on the other side. For best results, use a meat thermometer to check the internal temperature of your meat: For medium-rare the internal temperature of the fillet needs to reach 55°C tot 60°C. Once you have taken the meat of the coals, break open the smouldering cloth, crack-open the salt cocoon. Let it rest for 10 minutes and serve with your favourite sauce on the side.
Filed under Red Meat and tagged fillet in a cloth, Lomo al Trapo |	4 Comments
Posted on May 21, 2014 by anel potgieter
Like scenes from the iconic movie, Thelma and Louise, Errieda and I let out an excited whoop as we saw the signboard “Vanwyksdorp Mall”. We never saw “the mall”, but rather found ourselves in the midst of an Easter market in the middle of the Little Karoo. Who would have thought? It was like stepping into a live film set of the locally produced Faan se Trein. “It is as if a production crew was specifically instructed to make this Easter market wonderland for the two of us”, said Errieda with contented surprise. We were in our own food and people Utopia!
Our first stop was “The Barking Frog”, for a cup of coffee. Henry informed us that the “Barking Frog” was open 7-days a week and sometimes an entire tour bus would make its way over the mountain pass and long gravel road all the way from Mossel Bay. A cup of coffee would set you back R15, a milk tart, toasted sandwiches and pastries could stretch the budget by between R15 and R22. Errieda had the chicken pie with a crunchy salad with fresh raw baby corn. What a marvellously, refreshing surprise – right in the middle of this isolated town.
Just in front of The Barking Frog, we met Pam Du Toit, selling her home-grown bok choi and deep purple eggplants along with her fresh herbs and purple cauliflower plants. I found myself wondering again in awe “… bok choi and eggplant in Van Wyksdorp?” Well, yes … I found it in the middle of the Klein Karoo.
Many hours later, with the locals still lingering in the beer tent with their ice-cold beers and music we made our way back along to our mountain retreat. We may have left our footprints in those very dusty tracks but it was the people, the food, the barking frogs that left their prints in our hearts.
As the sun set over this beautiful part of the world, I decided to it would be fitting to make an oven roasted lamb ribs with a wheat and green bean risotto.
Where is Van Wyksdorp?
Van Wyksdorp is located on the R327, 42 kilometers from Ladismith
Henry Jones 083 653 8009 | 028 551 2597
2 lamb ribs
pepper (I prefer white pepper , but you can also use black pepper )
Wheat and green bean risotto
1 teaspoon fresh thyme (not dried thyme)
300g green beans – cut half in the length and then sliced in two
Cook the wheat, salt and fresh thyme for about 45 minutes until almost cooked - the wheat should still have a bite. Add the beans and cook until the pot’s bottom is dry. Add the Parmesan cheese and cream and simmer for another 5-10 minutes until thick
200g tomatoes on the stem
Lamb ribs - Preheat the oven to 180 °C. Sprinkle a good amount of salt on both sides of the ribs and rub it in with your hands. Sprinkle a little pepper over the lamb. Cover with foil and bake in oven for an hour. Then take the foil off and bake for another hour.
Wheat and green bean risotto - Cook the wheat, salt and fresh thyme for about 45 minutes until almost cooked - the wheat should still have a bite. Add the beans and cook until the pot’s bottom is dry. Add the Parmesan cheese and cream and simmer for another 5-10 minutes until thick
Pan fried tomatoes - Fry tomatoes over medium heat in olive oil in a pan until begin to burst open. Remove and sprinkle with salt.
Filed under Red Meat and tagged klein karoo, lamb ribs, risotto, van wyksdorp, wheat |	Leave a comment