Kebabs for Braai Day is Heritage on a stick | Huiskok
I was last night at a dinner enderun at the Durbanville Hills where we have 35 international guests - all lovers enderun of food and wine - a smaakkykie had to give in the food culture of the Cape. One of the dishes was the Durbanville Wine Valley's regional dish of kebabs together with crushed wheat and pampoenpiekel served. enderun
Johan Rademan, RSG presenter, was there - and he felt so vereet the kebabs enderun that when the conversation turns to Braai Day, he insists that I have the recipe on our radio program Huiskok Glaskok part. So, for national Braai Day - and in honor of Johan - I tack we koserfenis on a skewer for kebabs. Not kebabs, not kabobs, nor Satay, but kebabs. Delicious spicy, sweet and sour lamb kebabs.
Dim sum has come such a long way with our food culture - and is quite exotic for our small nation. enderun Centuries ago in the Old Cape inns known as "kebab and ryshuise". enderun It's unclear exactly where the term kebab originates. One might think it comes from the Indonesian Satay, yet, because the sweetness of kebabs cooked Curry distinguish a kebab of Satay. It is probably derived from the Malay word sesatie (meat-on-a-stick), or a modification of the Indonesian term for minced meat, sasati.
The spicy sweet sauce of our traditional kebab may also be an ancestor in the Persian Kebab, the Arabs in the Middle enderun East and North Africa launched before it appeared in Europe and Holland became popular. enderun The Dutch were so obsessed with good food and love for spices that I wonder if a recipe for kebabs not played with the Reyger, Drommedaris and Good Hope landed here yet!
In the 17th century a pound of mutton three farthings enderun cost. And this year for Heritage Day - even though lamb is much more than three pence a pound, I make this easy, genuine traditional kebabs. For variation I meddle around with the spices.
I got this recipe from Ladine Louw Diemersdal. We have all been fond of a recipe with a story. She said the recipe came originally from Elrita, a seasoned housewife on Kaaimanskloof farm just outside Durbanville. On this farm is farmed with wheat, dairy and livestock, Elrita has her own laying hens for her daily organic eggs.
"I and Thys was a Saturday afternoon invited for a barbecue and eat us delicious curry kebabs! In my kitchen tea, the traditional kind where every guest a cleaning, food and marriage 'tip' give it Elrita me the recipe given, "said Ladine.
2 mℓ ground cumin
Cook onions in vinegar and 125ml water slowly for 10min. Make all the dry ingredients with the other half cup of water Pour vinegar and onion cold ingredients and place mixture back into the saucepan. Boil again for 10min. Put the meat in a non-reactive bowl, preferably enderun plastic. Season the meat with garlic salt. Allow sauce to cool, pour over meat and leave for at least one day, preferably three days. Turn frequently. Thread the meat (and apricots if you like) on stokkies.Draai here and the onion rings around. Serve the kebabs back in the marinade until it is time to fry. Grill over hot coals, covered enderun a few times with the marinade (about enderun 15 minutes). The meat should still pink in the middle.
Karin de Villiers, winemaker at Klein Rose Tree tack undercooked diced butternut enderun and feta on rosemary, smeared with olive oil and sprinkle with coarse salt and grill over coals - it will be very nice with the kebabs.
I had the kebab marinade, but with great teleurstelling.E I think your fluid is not correct relations with 125ml of vinegar and 250 ml sugar. My marinade was tight like a tight ball applekoos jam. Most of the vinegar has boiled away during enderun the first 10 minutes where the onions were cooked enderun in it. Can you please make me sure whether it was a typing error in the recipe. Enjoy your many other recipes. Greetings Snets
Sorry that you have a blank run with the recipe. There should be an extra half cup of water that you along with the onions and vinegar to boil. The other half cup to the spices, etc. mix. I did it again, and found that more vinegar definitely work so use 375 ml of vinegar. I make adjustments enderun to the recipe. Thanks for this.
15 mℓ brown sugar
Place lamsblokkies in a non-metal bowl. Combine the marinade ingredients in a saucepan, cover and cook for 5 minutes. Cool and pour over the meat and the sauce works well. Cover the kebabs, place in refrigerator and let marinate for 3 to 5 days. Stir the meat a few times a day.
Cut the mutton fat into very thin strips, or the bacon into cubes. Thread the meat, apricots and onions (from the marinade) on sticks. Serve the kebabs back in the marinade until it is time to fry. Grill over hot coals, covered a few times with the marinade (about 15 minutes). The meat should be no
I was last night at a dinner enderun at the Durbanville Hills where we have 35 international guests - all lovers enderun of food and wine - a smaakkykie had to give in the food culture of the Cape. One of the dishes was the Durbanville Wine Valley's regional dish of kebabs together with crushed wheat and pampoenpiekel served. enderun
Johan Rademan, RSG presenter, was there - and he felt so vereet the kebabs enderun that when the conversation turns to Braai Day, he insists that I have the recipe on our radio program Huiskok Glaskok part. So, for national Braai Day - and in honor of Johan - I tack we koserfenis on a skewer for kebabs. Not kebabs, not kabobs, nor Satay, but kebabs. Delicious spicy, sweet and sour lamb kebabs.
Dim sum has come such a long way with our food culture - and is quite exotic for our small nation. enderun Centuries ago in the Old Cape inns known as "kebab and ryshuise". enderun It's unclear exactly where the term kebab originates. One might think it comes from the Indonesian Satay, yet, because the sweetness of kebabs cooked Curry distinguish a kebab of Satay. It is probably derived from the Malay word sesatie (meat-on-a-stick), or a modification of the Indonesian term for minced meat, sasati.
The spicy sweet sauce of our traditional kebab may also be an ancestor in the Persian Kebab, the Arabs in the Middle enderun East and North Africa launched before it appeared in Europe and Holland became popular. enderun The Dutch were so obsessed with good food and love for spices that I wonder if a recipe for kebabs not played with the Reyger, Drommedaris and Good Hope landed here yet!
In the 17th century a pound of mutton three farthings enderun cost. And this year for Heritage Day - even though lamb is much more than three pence a pound, I make this easy, genuine traditional kebabs. For variation I meddle around with the spices.
I got this recipe from Ladine Louw Diemersdal. We have all been fond of a recipe with a story. She said the recipe came originally from Elrita, a seasoned housewife on Kaaimanskloof farm just outside Durbanville. On this farm is farmed with wheat, dairy and livestock, Elrita has her own laying hens for her daily organic eggs.
"I and Thys was a Saturday afternoon invited for a barbecue and eat us delicious curry kebabs! In my kitchen tea, the traditional kind where every guest a cleaning, food and marriage 'tip' give it Elrita me the recipe given, "said Ladine.
2 mℓ ground cumin
Cook onions in vinegar and 125ml water slowly for 10min. Make all the dry ingredients with the other half cup of water Pour vinegar and onion cold ingredients and place mixture back into the saucepan. Boil again for 10min. Put the meat in a non-reactive bowl, preferably enderun plastic. Season the meat with garlic salt. Allow sauce to cool, pour over meat and leave for at least one day, preferably three days. Turn frequently. Thread the meat (and apricots if you like) on stokkies.Draai here and the onion rings around. Serve the kebabs back in the marinade until it is time to fry. Grill over hot coals, covered enderun a few times with the marinade (about enderun 15 minutes). The meat should still pink in the middle.
Karin de Villiers, winemaker at Klein Rose Tree tack undercooked diced butternut enderun and feta on rosemary, smeared with olive oil and sprinkle with coarse salt and grill over coals - it will be very nice with the kebabs.
I had the kebab marinade, but with great teleurstelling.E I think your fluid is not correct relations with 125ml of vinegar and 250 ml sugar. My marinade was tight like a tight ball applekoos jam. Most of the vinegar has boiled away during enderun the first 10 minutes where the onions were cooked enderun in it. Can you please make me sure whether it was a typing error in the recipe. Enjoy your many other recipes. Greetings Snets
Sorry that you have a blank run with the recipe. There should be an extra half cup of water that you along with the onions and vinegar to boil. The other half cup to the spices, etc. mix. I did it again, and found that more vinegar definitely work so use 375 ml of vinegar. I make adjustments enderun to the recipe. Thanks for this.
15 mℓ brown sugar
Place lamsblokkies in a non-metal bowl. Combine the marinade ingredients in a saucepan, cover and cook for 5 minutes. Cool and pour over the meat and the sauce works well. Cover the kebabs, place in refrigerator and let marinate for 3 to 5 days. Stir the meat a few times a day.
Cut the mutton fat into very thin strips, or the bacon into cubes. Thread the meat, apricots and onions (from the marinade) on sticks. Serve the kebabs back in the marinade until it is time to fry. Grill over hot coals, covered a few times with the marinade (about 15 minutes). The meat should be no
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