Voorgeregte

Bestandele



500 g Stokvis
2 e Gekapte uie
2 e Tamatiesous
1 e Tobascosous
6 e Room
6 e Mayonaise
1 e Worcestersous



​Metode

Kook vis tot net gaar.  Vlok die vis.  Braai uie in botter tot goudkleurig.  Voeg al die ander bestandele by.  Kook mengsel vir paar minute.  Gooi mengsel oor die vis.  Laat staan oornag in yskas.

Bestanddele



2 Blikkies Tuna gedreineer
250 ml Mayonaise
2 Appels
15 ml Gekapte Pietersielie
125 g Maaskaas
125 ml Tamatiesous
1 Ui
30 ml Sjerrie



Metode

Maak vis fyn met vurk.  Rasper appels en ui.  Meng vis, appels, ui en maaskaas.  Meng mayonnaise, tamatiesous en sjerrie.  Roer sous by vismengsel en skep in kelkies.  Garneer met Pietersielie.

 

Bestanddele



250 ml margarien

1 k suiker
1 e kookwater



Metode

Smelt stadig nie kook nie. Net voor dit kook gooi 1 t vinilla essence of kaneel by.
1 eier klits goed en vou in bogenoemde



Sit pannekoeke in lou oond, smeer mengsel oor pannekoeke en rol op.Baie lekker

 

(I make these delishes mild curried snacks with leftover chicken and rice)



Ingredients

250 ml (1 cup) cooked rice
125 ml (1/2 cup) milk
2 extra large eggs
150 ml self-raising flour
7 ml (1 ½ t) mild/medium curry powder
375 ml (1 ½ cup) potato, peeled and grated
310 ml (1 ¼ cup) onion, finely grated
250 ml (1 cup) cooked chicken, diced
100 g whole-kernel sweet corn, drained
15 ml (1 T) parsley
salt and freshly ground black pepper
oil for frying



Method

Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute. Chill the batter.
Place the potato and onion in a mixing bowl and add enough boiling water to cover. Leave for 3 minutes and drain well. Pat dry with paper towels. Add the potato, onion, chicken, sweet corn and parsley to the batter. Season with salt and freshly ground black pepper.
Heat the oil in a pan and fry spoonfuls of the batter for about 4 minutes on each side until golden brown and done. Drain on paper towels and keep warm until ready to serve.
Makes 25-30 bites.