vodacom #bluebullsrecipes issue 11
Post on 05-Apr-2016
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DESCRIPTIONAFGRI presents The Voadcom Blue Bulls favourite recipes. Enjoy & Share with your friends. Featuring recipes from: Dean Greyling, Bandise Maku, Jan Serfontein, JJ Engelbrecht, Bjorn Basson, Jono Ross, Akona Ndungane, Handrè Pollard, & Jacques-Louis Potgieter.
Moms Bulk Up Cottage Pie
Moms bulk up cottage pie
Ingredients1/2 onion finely chopped
500g lean mince
1 tbsp flour
1 tbsp butter
1 cup of beef soup
1 small bag of frozen vegetables
2 to 3 cups of mashed potatoes
1 cup grated cheddar cheese
2 egg yolks
DEAN GREYLINGSs Favourite
AFGRI FOOD FACT #11Nearly 60% of the worlds agricultural land is
used for beef production, yet beef accounts for
less than 2% of the calories that are consumed
throughout the world.
(Source: Global Agriculture)
Prepare your mashed potatoes as usual, mix in the egg yolks and set them aside.
Brown the onion in a large pan with butter. Once the onion is soft and golden brown, mix in the flour. Stir through and add the mince.
Once the meat is well browned, add the beef soup and stir thoroughly.
Allow to simmer for 5 minutes and add the frozen vegetables to the pan. Bring to a boil, and turn down the heat. Let it simmer for 5 to 10 minutes.
Pour the mixture into a large casserole dish.
Spread the mashed potatoes on top of the meat mixture and top with the cheese.
Bake in the oven at 180C for 25 minutes.
Rib-eye with butternut & rocket, sesame pesto
Rib-eye with butternut &
rocket, sesame pesto
IngredientsGRILLED RIB-EYE STEAKS
- 6 rib-eye steaks
- cup oil
- 1 tbsp minced garlic
- 1 tbsp Salt and pepper
- 1 small butternut
- 2 courgettes
- 1 small pumpkin
- 1 large red onion
- Salt and pepper
- Olive oil (to taste as needed)
SESAME PESTO/ ROCKET AND SESAME
PESTO (or your favourite pesto)
Bandise Makus Favourite
AFGRI FOOD FACT #10Over 55% of Africas workforce work in the
Rub the steaks with oil, salt, pepper, and garlic. Let it stand for an hour in the refrigerator, then bring to room temperature before grilling.
Peel and cut the butternut into 3cm cubes. Slice the onions in half and separate into rings. Rub olive oil, salt, and pepper on the butternut and onions, and roast in a 200C oven for 3045 minutes, or until the onions begin to caramelize, stirring occasionally.
Take the butternut out the oven, and then mix the pesto through. If you like, you can keep some extra pesto to have over the steak.
Wors and Tomato Bredie
Wors and Tomato B
JAN SERFONTEINS Favourite
AFGRI FOOD FACT #915,500litresofwaterisrequiredtoproduce
Spicy Chicken with Brown Rice
hicken with Brown R
Ingredients1/2 Kg boneless skinless chicken breasts
2 cans diced tomatoes with mild green chilies
2 medium green peppers
1 chopped medium onion
1 chopped garlic clove
1 tsp smoked paprika
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground black pepper
6 cups cooked brown rice
1 can black beans, rinsed and drained
1/2 cup grated cheddar cheese
1/2 cup sour cream
JJ Engelbrechts Favourite
AFGRI FOOD FACT #8More than 3 billion people (half the world) eat
rice everyday. (Source: US Rice Agriculture)
Place chicken in a large slow cooker.
In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and black pepper; pour over chicken.
Cover and cook on a low heat for 5 - 6 hours or until the chicken is tender.
Remove chicken and cool slightly.
Shred with two forks and return to the slow cooker.
Stir in rice and beans; heat through.
Garnish with cheese and sour cream.
Wild Sosaties with stywe pap
osaties with stywe pap
IngredientsFOR THE SOSATIES
1kg leg of lamb
140g mutton fat (optional)
4 large onions
A little oil for frying
250g dried apricots
8 metal or wooden skewers
FOR THE SOSATIE MARINADE
75ml smooth apricot jam
30ml soft brown sugar
15ml crushed garlic
3 bay leaves
30ml curry powder
30ml brown vinegar
Bjorn Bassons Favourite
AFGRI FOOD FACT #7Global annual meat consumption per person is
currently at 32 kilograms.
(Source: Global Agriculture)
Pap (Your favourite stywe pap recipe)
TO MAKE THE SOSATIESDebone the leg of lamb and cut the meat into 1/2cm squares.Cube the mutton fat (if using). Peel and slice the onions into thick chunks.Heat the oil in a saucepan and fry the onion until translucent. Remove the onions and drain on kitchen paper towel.Place all the ingredients except the lamb, mutton fat, dried apricots and onions in a glass or ceramic bowl and mix well.Add the Lamb, mutton fat (if using) and onions to the sosatie marinade. Cover and leave in a cool place for 24 to 48 hours to marinate. Turn the lamb 3 or 4 times during the process.Soak the apricots in warm water until they plump up.Remove the lamb, mutton fat (if using) and onions from the marinade. Thread on the skewers alternating pieces of lamb, apricot, mutton fat and onion.
Braai them over hot coals turning several times until done. Alternatively they can be grilled in an oven.
Meanwhile, pour the marinade into a saucepan and heat until almost boiling. When serving pour the hot marinade over the sosaties and serve with stywe pap.
Chicken n Tjops with Mielie-Roosterkoek
Chicken n Tjops with M
Ingredients1 piece of Daybreak chicken per person
1 Tjop (chop) per person
For the Roosterkoek:
4 cups bread flour1 packet (10 g) instant yeast
1 tsp salt
1 cup lukewarm water
A handful parsley or basil, finely chopped
12 sundried tomatoes, finely chopped
2 handfuls grated cheddar
1/2 cup whole kernel mielies
Jono Ross Favourite
MethodCombine the flour, yeast and salt in a bowl and add the lukewarm water. Knead for 10 minutes and set aside in a
covered dish until the dough has doubled in volume. Knock
back the dough and divide into 8 flat rolls.
Combine the rest of the ingredients and divide the mixture
between the dough circles. Fold the dough around the filling to form a flat roosterkoek.
Set aside under a cloth to rise for 20 minutes. Braai over hot
coals until golden brown.
Grill the tjops (chops) and Daybreak chicken on the braai and
serve together with the roosterkoek.
AFGRI FOOD FACT #6We have more food available now than ever
before in human history.
Thai Lean Chicken Curry Thai Lean C
Ingredients1 small onion
1 stalk lemongrass
1 tbsp vegetable oil
3-4 tsp red Thai curry paste
4 boneless and skinless Daybreak chicken breasts,
1 tbsp fish sauce1 tsp sugar, brown is best
4 dried lime leaves
400ml can coconut milk
AKONA Ndunganes Favourite
AFGRI FOOD FACT #5 Estimates suggest that by 2050, agricultural
water use will exceed what can be replenished.
(Source: Sci Dev Net)
Peel onion and thinly slice. Slice the lemongrass finely, starting at the
thinner end, stopping towards the base when it gets tough.
Heat the oil in a wok or large saucepan for a couple of minutes. Add
the onion. Fry for 3-5 minutes, until soft and translucent. Stir in the
curry paste and cook for 1 min, continuously.
Add Daybreak chicken pieces and stir until they are coated. Add the
lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring
slowly to the boil, then reduce heat and simmer, uncovered, for 15
minutes until the chicken is cooked. Stir the curry a few times while
it cooks, to stop it sticking and to keep the chicken submerged.
While the chicken is cooking, strip the leaves from the coriander
and chop roughly. Taste the curry and season according to your taste
preference. Stir half the coriander into the curry and sprinkle the
rest over the top. Serve with Thai jasmine or basmati rice.
Chicken n Tjops with Mielie-Roosterkoek
Chicken, Rice and Sweet Potato
ice and Sweet P
4 deboned and halved Daybreak chicken