HOENDERROL

.

HOENDERROL
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2016/05/hoenderrol.html

Hilda Dates Steyn
 Kry eers by jou slaghuis die net wat die vleis in gestop moet word. Sou se so ,n lengte van 25cm hoort lank genoeg te wees. Vra jou slaghuis of doen self die volgende,
Ontbeen ,n hele hoender. Le hom plat, binnekant na jou toe,. Sprinkel sout oor. Sit dan velle bacon dwars oor die vleis. Krummel feta kaas orals oor die bacon. Rol die hoender van sykant mooi styf op, en sit dan nog repe spek oor.
Sny ,n 1lt koeldrank bottle oop aan albei kante. Trek die net oor die bottel en maak ,n knoop by die een kant. Aan die anderkant se holte, druk die opgerolde hoender deur en voer dit in die net in tot hy heeltemaal uit die bottel gedruk is. Maak seker jou vleis is lekker styf in die net en maak ,n knoop in die net. Net soos in die foto. Draai toe in foelie, blink kant binne. Bak vir ongeveer 1 uur in 180C oond. Laat rus en koel word, voor jy dit in rolletjies sny. ..

dieselle kan gedoen word met ,n spinasie en feta hoender rol.*12/05/2016


 

VULSELS

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2016/05/hoenderrol.html

Colyn Serfontein Roomkaas, fyngekapte sampioene en sprietuie. Smeer met sterk yoghurt en speserye na smaak. Ek sal net swartpeper en Robertson's se chicken spice gebruik.
Helena Kruger
spinasie ,roomkaas of feta..fyngekerfde peppedews, sprietuie, sweet chillie sous smeer..lekker
Leonore Bosman
Rol kiepie oop en smeer die binnekant met basil en tamatie pesto en sny camember kaas in stroke en draai die kiepie weer toe en rol dan toe in bacon

ONTBEENDE HOENDERROL
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/12/ontbeende-hoenderrol.html

 

CHICKEN COTTAGE PIE

CHICKEN COTTAGE PIE
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/10/chicken-cottage-pie.html

2 tablespoon flour
2 tablespoon butter, softened
3 cups onions, chopped
1 cup carrots chopped
1 cup peas
1 packet mushrooms, thinly sliced
1 kg ground chicken (afgekook en gevlok sal ook werk)
4 tablespoons tomato paste
2 cup beef broth (2 blokkies beesaftreksel aangemaak met 2 koppies kookwater)
2 teaspoons parsley (fresh or dried)
1 tablespoon thyme (optional)
5 to 6 cups mashed potatoes
2 cups cheddar cheese, divided
paprika
salt and pepper
WHAT TO DO:
Preheat oven to 180C
In a large fry pan cook the ground chicken with salt and pepper until browned. Then mix in the tomato paste and set aside.
Clean the fry pan. Heat up the butter. Then add the onions and carrots. Cook a few minutes. Add the mushrooms and sauté with onion mixture for a few minutes. Add the peas and cook for about 2 more minutes. Add the flour to the mixture and cook for a few minutes so the flour cooks.
Add the beef broth and stir until thickened. Add the parsley and thyme. Add the meat mixture to the pan to incorporate.
Mix half of the cheese into the mash potatoes.
Put the meat mixture into a 9×13 baking dish and top with the potatoes. Sprinkle the top with the rest of the cheese. Sprinkle the paprika over the top.
Bake for 20/30 minutes or until bubbly.*Kos vir kampeerders met idees vir kampering*

HOENDERLEWERKOEKIES

HOENDERLEWERKOEKIES MET SPINASIESLAAI
http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/10/hoenderlewerkoekies.html

Genoeg vir 4 mense
LEWERKOEKIES
1 ui, gekap
2 wortels, skoongeskraap en gekap
15 g pietersielie
1 eier
2 snye bruinbrood,
korsies verwyder en in stukke geskeur
500 g hoenderlewertjies, afgespoel en skoongemaak
125 ml (½ k) koekmeel
sout en vars gemaalde peper
olie vir panbraai
SOUS:
1 ui, in skyfies gesny
1 knoffelhuisie, gekap
15 ml (1 e) olyfolie
125 ml (½ k) suiker
100 ml asyn
10 ml (2 t) mielieblom, in 15 ml (1 e) water opgelos
SPINASIESLAAI:
100 g baba-spinasie
1 rooi-ui, in skyfies gesny
30 ml (2 e) olyfolie
MAAK SO:
1.Lewerkoekies:
Plaas al die bestanddele behalwe die lewertjies, meel, sout en peper in die bak van ’n voedselverwerker. Verwerk tot fyn gekap en goed gemeng. Voeg die lewer by en verwerk net tot die lewer grof gekap is. Voeg die meel by, geur met die sout en peper en meng goed.
2.Verhit ’n bietjie olie in ’n braaipan. Skep lepels vol van die mengsel in hopies in die pan. Braai oor matige hitte tot
3.net bruin, draai om en braai verder tot gaar, maar steeds effe pienk van binne.
4.Sous:
Braai die ui en knoffel in die verhitte olie tot sag. Voeg die suiker en asyn by en roer tot die suiker
5.opgelos is. Voeg die mielieblommengsel by en roer tot verdik.
6.Spinasieslaai:
Meng alles.
7.Skep die sous oor die koekies en sit voor saam met die slaai.*: [deur Huisgenoot Digitaal]*Kos vir kampeerders met idees vir kampering

GEBRAAIDE HEUNINGBORSIES

GEBRAAIDE HEUNINGBORSIES:

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/gebraaide-heuningborsies.html

Bestanddele:

6 Hoenderborsies, ontvel en ontbeen
50g Botter/ Margarien, kamertemperatuur
¼ k Heuning
¼ k Steers Spare Rib Sous of enige BBQ sous
2 t Heelkorrel Mosterd

Metode:

Maak 3 of 4 oppervlakkige snitte aan een kant van elke hoenderborsie. Meng botter, heuning, BBQ sous en mosterd goed in ‘n bakkie. Smeer die helfte van die druipsous dik oor die gesnyde kant van die borsies. Hou oorblywende druipsous eenkant. Laat die hoender vir 20 minute teen kamertemperatuur staan. Smeer ‘n bietjie olie op die braairooster en plaas die borsies, gesnyde kant na bo oor die warm kole. Braai vir 2-3 minute aan elke kant tot dit sappig en gaar is. Hou aan omdraai en verf met die oorblywende druipsous terwyl dit gebraai word. Dit kan saam met enige bykos ge-eet word, maar is veral lekker saam met linguini pasta waarin ‘n klontjie kruie-botter ingeroer is. Ek reken die botter kan met Canola Olie vervang word om net ‘n bietjie sagter te wees op die hart en cholesterol. Die linguini kan da nook so teelepel olyfolie inkry in plaas van botter.

Bron: Sensational Barbeques – Woolworths
Lekker Resepte vir die Jonger Geslag

LEKKER LENTE HOENDER

Lekker lente hoender.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/09/lekker-lente-hoender.html
Bestanddele

1 ui, gekap
8 hoenderporsies
10 baba-aartappels
sout en peper
hoenderspeserye
3 eetlepels grondboontjiebotter
3 eetlepels appelkooskonfyt
3 eetlepels mayonnaise

Metode

Braai ui en hoenderporsies tot bruin.
Geur met speserye.
Pak hoender in vuurvaste glasbak.
Plaas rou aartappels, ongeskil tussen hoender-porsies.
Verhit die res in 'n kastrol.
Voeg bietjie water by om 'n "langsous" daarvan te maak.
Bedek die hoender daarmee, sit foelie oor.
Bak teen 180 grade vir 35 minute.
Haal foelie af die laaste 5 minute.

Bron: RSG

CHICKEN AND CIDER FRICASSEE WITH PARSLEY CROUTES

CHICKEN AND CIDER FRICASSEE WITH PARSLEY CROUTES:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/08/chicken-and-cider-fricassee-with.html

(Serves 8)

Ingredients:

2 tbsp olive oil

2 whole chickens (1½ kg-2kg each), each jointed into 8 pieces, or 16 bone-in chicken pieces)

300g smoked streaky bacon, chopped

2 onions, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

500g pack chestnut mushrooms, quartered

4 tbsp plain flour

500ml bottle dry cider

1½ l chicken stock

5 sprigs thyme

2 bay leaves

150ml double cream

2 tbsp English mustard

small pack tarragon leaves, chopped

For the croutes:

large pack curly parsley, leaves very finely chopped, stalks reserved for the chicken

100ml olive oil

1 baguette, sliced into rounds

Method

Heat the oil in your largest flameproof casserole or deep pan. Season the chicken and brown in batches. Transfer to a plate. Reduce the heat and add the bacon to the pan. Fry until golden and crisp, then set aside with the chicken. Add the onions, carrots, and celery to the pan, scraping up any browned bits with a wooden spoon. Fry over a low heat until soft and starting to brown.

Add the mushrooms and continue to cook for a further 4-5 mins. Stir in the flour until it disappears, then stir in the cider and stock and bring to the boil, scraping any bits stuck to the bottom of the pan. At this stage, if you haven’t got enough room to add back all the chicken and bacon, split the sauce between two pans.

Tie the thyme, parsley stalks (from amount used for croûtes) and bay leaves together with kitchen string (in two bunches if you’ve had to split the sauce) and add to the casserole along with the chicken and bacon. Bring to a simmer. Cover and cook for 1 hr 15 mins until the chicken is tender and coming away from the bone.

Carefully lift out the cooked chicken and cover with foil to keep warm. Discard the herbs. Turn up the heat and simmer the remaining liquid until reduced by about half.

Meanwhile, make the croûtes. Heat oven to 220C/200C fan/gas 7. In a small bowl, mix together the parsley leaves, oil and plenty of salt and pepper. Dip one side of each baguette slice into the mixture to coat, then place, herb-side up, on a baking tray and bake until golden, about 15-20 mins.

Add the cream, mustard and tarragon to the sauce and season to taste. Return the chicken to the casserole and warm through. Serve with the croûtes and your favourite seasonal vegetables.

(BBC food)

GEROOKTE HOENDER

GEROOKTE HOENDER
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

Johan Coetzee
More Pieter ek doen hom so en dis al hoender wat ek eet
Dit neem net 25 minEk sit die stoofplaat op sy hoogste en wag tot dit rooi is dan sit ek die pot op om te rook
Ek dink heel hoender sal so 30 min neem
Ek gebruik Southern coating om die hoender in te rol

VRAAG**Pieter Coetzee
Ek wil graag n heel hoender rook, hoe kan ek dit in my kombuis doen?

BESPREEKINGSIlze Steyn

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

My heel hoender het fantasties uitegekom so gerook bo-op die stoofplaat.
Ek het 'n lekker groot diep Wok gebruik, ook met foelie uitgevoer en rakkie ingesit.
Plaat op hoogste hitte vir 10 minute, dan verminder na medium vir nog so 40 minute. O ja, natuurlik 'n styfpassende deksel.
Irene Conradie

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

Sit drukkoker se deel met gaatjies in jou platboom pot gooi saagsels onder in pot steeek aan die brand dan rook jy die hoender so gerookte hoender baie lekker sny dit in stukke
Lily Van Tonder

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

Voer enige hoë pot uit met foelie.
Rooibos teesakkie of saagsels wat jy verkies op bodem.
Enige rakkie wat binne-in jou pot pas bo-oor saagsels.
Sit hoender stukke bo-op en rook vir 25-30 min. Deksel moet stewig pas.

TABEL GEPLAAS DEUR Lily van Tonder
 

Dalene Brits
en wenke. Kyk gerus daarna:
Hierdie artikel is geplaas in Kamkos
BEROOK KOS OP GESONDE WYSE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/gerookte-hoender.html

[ONBEKEND]
NOUDAT omtrent almal van ons die trotse eienaars is van platboom- swart ysterkastrolle waarin ons alte lekker potbrood bak, wil ek wys hoe om dieselfde kastrol te gebruik om tuis, op jou gewone stoof, sonder enige beslommernis, gerookte lekkernye te berei. Dié gaarmaakmetode kom oorspronklik van Amerika, waar dit ``smoke roasting'' genoem word. Die vleis word in die droë hitte van die kastrol gaargemaak en terselfdertyd kry dit 'n rookgeur. Moet egter nie dié metode verwar met die fabriekmetodes wat gebruik word om vleis 'n gerookte geur te gee nie. Dáár word die vleis eers in pekel geweek voordat dit berook word. Soms word dit nooit eens berook nie, maar net met 'n rookgeursel behandel. Kom ons rook liewer self tuis op die natuurlike, gesonde manier.
Watter soort voedsel kan berook word?
Hoender gee uitstekende resultate, asook skaap- en varkribbetjies, boerewors, sagte heel skaap en bees- en varkvleissnitte soos lendestuk en boudvleis.
Olierige vissoorte soos snoek, engelvis en forelle is ook geskik. Watter gereedskap het jy nodig?
'n Diep kastrol met 'n swaar, plat boom. Die kastrol moet 'n digpassende deksel hê. As die deksel nie meer goed pas nie, moet jy 'n stuk tinfoelie bo-oor die kastrol sit en dan die deksel daarop indruk sodat die rookwalms nie ontsnap nie. Onbehandelde hardehout-saagsels. Behandelde saagsels mag nie gebruik word nie, omdat dit gifstof bevat. 'n Sagte houtsoort soos denne is ook nie geskik nie - die geur is te skerp. Gebruik liefs eikehout-saagsels, of enige ander goeie, harde hout. Moet nie te veel saagsels gebruik nie, dit gee 'n bitter smaak aan die vleis en die kleur sal te donker wees. Ek het die poeier-fyn saagsels gebruik wat by die meeste sportwinkels te koop is.
'n Klein, plat metaal-potstaandertjie om die houer waarin die kos geplaas word so effens van die kastrolboom te lig, sodat die rook kan sirkuleer.
'n Metaalhouer waarin die voedsel geplaas kan word, bv. 'n foeliebakkie of 'n ou koekpan wat jy nie meer gebruik nie. Die houer moet 'n rapsie kleiner as die kastrol wees sodat die rook kan sirkuleer.
Hoe gaan jy te werk? Die beroking word in twee stappe gedoen:
a. Op hoë hitte. Die tydsberekening by dié stap is baie belangrik.
b. Op medium-hitte. Nou is die kos reeds berook en word dit gaargemaak. Die rookgeur trek ook lekker in.
LET WEL: moet níé die deksel oopmaak voordat die hele rooktyd om is nie. Hoe word dit opgedien? Die smaak is ewe voortreflik by watter temperatuur dit ook al opgedien word. Die rookgeur word effens skerper as dit oornag in die koelkas gehou word. Wat van die sousie wat onder in die pannetjie vorm? Dié sousie is towerwater - heerlik geurig, vol smaak en natuurlike pansappe. Gooi die warm of warmgemaakte sousie oor die vleis nadat dit voorgesny is. Hoe morsig is die gaarmaakmetode? Jy sal aangenaam verras wees. Daar is geen vetterige walms in die kombuis nie, ook geen aangebrande kastrol om te was nie. Onder in die kastrol sal jy net 'n bietjie swart as vind wat maklik uitgespoel kan word. 'n Blink kastrol se binnekant sal effens swart gerook wees; daarom is 'n swart ysterkastrol so geskik. Indien jy 'n ou, blink kastrol het wat jy net vir rookwerk gaan gebruik, maak dit nie saak nie. Ek gebruik 'n ou drukpot. Gerookte hoender 1 vars hoender, goed afgespoel onder koue water - verwyder die vlerkpuntjies en oliekliere op die stuitjie 1 klein ui 'n takkie seldery of ander kruie**

KFC FAMOUS BOWL

Maggie de Castro

KFC FAMOUS BOWL:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/kfc-famous-bowl.html

If you like KFC's Famous Bowl, then you'll like this homemade version. It's perfect as a side dish to a braai or a main meal

INGREDIENTS
600g boneless skinless chicken breasts (cut into nuggets)
1 cup all purpose flour
2 ½ teaspoons salt
1 teaspoon pepper
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)
Mashed Potatoes:
5 large potatoes (peeled and quartered)
1 teaspoon salt
ground black pepper (to taste)
½ cup butter
¾ cup milk
Gravy
3 tablespoons butter
3 tablespoons flour
1 cup beef stock
salt and pepper to taste
Worcestershire sauce, a dash for taste.
2 cups corn (heated)
Grated Cheddar cheese

METHOD
In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well. Dip the chicken pieces into the egg mixture then into the coat and double dip. Deep fry in batches until chicken pieces are golden brown and fully cooked. Drain on paper towels.
While chicken is frying, to make mashed potatoes: Add potatoes and salt to a large pot and fill with enough water to cover the potatoes. Boil potatoes until tender. Drain water and add pepper, butter, and milk. Mash or beat until smooth.
For the gravy, in a sauce pan, melt butter, add the flour, stir with wire whisk. Brown the flour & butter until golden brown and slowly add the stock, a little at a time, stirring thoroughly after each addition, whisk until there are no lumps. Add the salt, pepper and Worcestershire to taste.
To assemble the Famous Bowls - Add a layer of mashed potato onto the bottom of a bowl. Top with corn, chicken pieces, gravy and cheese.
Serve as a side to your braai meat or as a main meal.
(Eat Your Heart Out )
*Lekker Resepte vir die Jongergeslag*

HOENDER STUFFING

Vincent du Toit

HOENDER VULSEL (STUFFING):

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/hoender-stuffing.html

Bestanddele:
8 -10 snye witbrood (sonder korsies)
100g margarien
1 Bruin ui, fyn gekerf
1/2 eetlepel sout
1/2 koppie vars speserye, grof gekerf(sage, tiemie, pietersielie, lourierblare)
1/4 koppie melk indien stuffing te droog.

Metode:
Meng alles saam tot 'n pasta en vul die ou hoendertjie.
Geniet!!!!

GRILLED CHICKEN TIKKA

GRILLED CHICKEN TIKKA:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/grilled-chicken-tikka.html

Ingredients:
1 cup fresh yoghurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala (available at most Indian Spice Shops)

Method:
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
Remove from skewers and put the chicken in a plate.
Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
Garnish the Chicken Tikka with these onion rings and serve.
(About Food)

Nota:
Jy kan hierdie een in sosatie blokke sny of net ontvelde hoenderborsies vat. Hulle gebruik tradisioneel gewoonlik die bors-kwart van die hoender wat ontvel, maar nie ontbeen is nie. Hy is heerlik as jy hom bedien met roti, slap chips en 'n slaaitjie. Onthou om altyd skyfies suurlemoen by te bedien. 

STICKY WINGS

STICKY WINGS WITH APPLE AND ORANJE SALSA
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/07/sticky-wings.html

16 Chicken wings
1 Cup (250ml) Nando’s PERi-PERi sauce
4 Granny Smith apples, cut into chunks
4 Oranges, peeled and cut into chunks
2 Tbsp Extra virgin olive oil
1 tsp (10g) Parsley, finely chopped
Preheat oven to 180°C.
Coat the wings with the Nando's PERi-PERi sauce.
Place on a baking tray and pop them into the oven.
Remove every 10 minutes to coat with another layer of Nando’s PERi-PERi sauce.
After 40 minutes remove, garnish with parsley and serve with the salsa.
To make the salsa, toss the fruit together with the olive oil and parsley.**Nandos Recipe**

SPICY MAYO CHICKEN DELIGHT

Maggie de Castro
SPICY MAYO CHICKEN DELIGHT:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/06/spicy-mayo-chicken-delight.html

Ingredients:
1/2 cup Crosse & Blackwell tangy mayo
2 lemons, zest finely grated
2 teaspoons paprika
1 teaspoon celery seeds
1 teaspoon salt (+ pinch extra for seasoning)
1 teaspoon ground black pepper (+ pinch extra for seasoning)
Pinch cayenne pepper
4 (250g each) boneless, skinless chicken breasts

Directions:

Preheat oven to 220 deg. C. Line a baking sheet with foil. In a bowl, whisk together mayo, lemon zest, paprika, celery seeds, salt, pepper, & cayenne. Season chicken with additional salt & pepper, to taste. Arrange chicken on baking sheet & add mixture over chicken. Bake for +- 20 mins. Enjoy!

(Crosse&Blackwell)

CHICKEN JALFREZI

Chicken Jalfrezi

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/06/chicken-jalfrezi.html

• The sauce:
• 1/2 a large onion, roughly chopped
• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 1 tin plum tomatoes
• 1/2 pint of water
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric
• 
  
• The meat & veg:
• 2 or 3 chicken breasts, diced up
• 1 red pepper, chopped
• 1/2 a large onion, sliced
• 2 red chillis (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 2 tsp garam masala (spice mix)
• a handful of fresh, chopped coriander leaves
• 
  
• You will also need a food processor.

Instructions

1. Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
2. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
3. While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
4. Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
5. Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
6. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.

Notes**REWAJ*

Source: BBC Food

 

Chicken Jalfrezihttp://lekkerreseptevirdiejongergeslag.blogspot.com/2015/06/chicken-jalfrezi.html

If you use chicken thighs, be sure to cook this at least 45 minutes for best flavor.
vegetable or canola oil
1/2 green pepper, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 T chilli powder
1 t ground turmeric

salt to taste
1 small can diced tomatoes
1 lb boneless skinless chicken thighs or breasts, cut into chunks
1 t ground ginger (I didn’t have fresh)
1 t ground cumin
1 t ground coriander
chicken broth, as needed
juice of 1 lemon
1 T ghee
handful cilantro
Heat a little oil in a frying pan over medium heat and saute green pepper and onion til softened, about 5 minutes. Stir in garlic and saute another minute or so.
Meanwhile, combine chilli powder, turmeric and salt together in a bowl and then add chicken pieces and stir well and then add to pot and cook til browned.
Add the tomatoes, ginger, cumin and coriander to the chicken mixture and reduce heat to medium low; simmer. Add chicken broth, a tablespoon at a time, if the mixture appears to be getting too dry.
Stir in the lemon juice and ghee. Taste and adjust as desired.
Stir in cilantro and serve over basmati rice.**Isabell's*

LUCY SE HOERA HOENDER

LUCY SE HOERA HOENDER:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/06/lucy-se-hoera-hoender.html

Bestanddele:
8 hoenderstukke
sout en peper
minestrone soppoeier
500ml gemmerbier

Metode:
Plaas hoenderstukke in 'n oondvaste bak. Sprinkel, sout, peper en soppoeier oor. Bedek met gemmerbier. Bak teen 180 grade vir 40 tot 60 minute. Haal deksel af na 20 minute.
Bedien op Basmatirys, met soet pampoen.

(RSG Aanlyn)

MENEER HEYNS SE SOET HOENDER

Natashia Heyns

MENEER HEYNS SE SOET HOENDER:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/05/meneer-heyns-se-soet-hoender.html

My man se idee van n soet hoender wat hy in di oond gemaak ht mt foelie toegedraai. Dit was smul lek lekker! Hai kyk hoe skaam raak my man nou toe hy di comments lees lol. Dis baie maklik.

Bestanddele:
Uie
Groen, Rooi en Geelpepers
Hoenderspeserye (na eie smaak)
Hoenderporsies
Chutney
Mayonnaise
Room

Metode:

Hy sny n uie groen rooi en geel peppers in repe en strooi dit op pan sit dan sy klaar gespicede hoender bo op. Hy maak dan n sous mt chutney mayonise en room en voeg bo op. Sit foil bo op in oond vir n uur haal dan foil af en skrooi so evens. BONAPETITE PS. My man wil net byvoeg dis n uitgedinkte resep

SWEET AND SOUR CHICKEN MEATBALLS

Maggie de Castro

SWEET AND SOUR CHICKEN MEATBALLS:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/05/sweet-and-sour-chicken-meatballs.html

Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (14.5 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1/4 cup packed brown sugar
1/4 cup distilled white vinegar
1 (8 ounce) can crushed pineapple with juice
1/4 cup ketchup
1 slice white bread
2 tablespoons milk
3/4 pound ground chicken
1/2 zucchini, shredded
1 egg, beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 cups instant rice

Directions:
Heat oil in a large skillet. Add onion, green pepper, and carrot. Cook for 5 minutes, until onion is softened. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup. Simmer for 10 minutes, or until vegetables are tender.
Meanwhile, soak bread in milk in a large bowl until milk is absorbed. Mix together with ground chicken, shredded zucchini, egg, salt, black pepper, and garlic powder. Shape into 12 meatballs, about 2 tablespoons each.
Drop meatballs into simmering sauce. Cook 15 minutes, or until cooked through, turn over once during cooking.
Remove skillet from heat. Stir in rice. Cover, and let stand 5 minutes. Fluff rice with fork before serving.
(Allrecipes)

HOENDER WORS TUISGEMAAK

Corne Viljoen
COUNTRY CHICKEN SAUSAGES:

(foto: Internet)

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/hoender-wors-tuisgemaak.html

Bestanddele:
2.5 kg Ontbeende hoender – gebruik wit en bruin vleis en die vel ook
2 eetlepels tafelsout
2 teelepels fyn swart peper
2 teelepels fyn sage
1 teelepel gemmer
1 teelepel tiemie
1 teelepel aromat of hoender spesery of ek gebruik ook Portuguese chicken spice vir byt
1 koppie hoender aftreksel

Metode:
Sny al die vleis en velletjies in kleiner stukkies en maal op medium stelling
Gooi al die ander bestandele by die aftreksel en meng goed.
Voeg die mengsel by die gemaalde hoender en meng ligweg
Maal dan weer alles saam op fyn stelling.
Stop dan in die ‘derm’ of casings van jou keuse

Dit kan gevries word vir 4 maande

KERRIE HOENDERSOP

Maggie de Castro

KERRIE-HOENDERSOP:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/kerrie-hoendersop.html

Bestanddele:
50 g botter of margarien
1 middelslag ui, geskil en grofgekap
2 knoffelhuisies, gekneus
5 ml (1 t.) kerriepoeier
2 hoenderborsies (±300 g), in klein stukkies gesny
125 ml (½ k.) hoender­aftreksel
410 g-blik roomstyl-mielies
125 ml (½ k.) klappermelk
15 ml (1 e.) gekapte vars tiemie of 5 ml (1 t.) droë tiemie
sout en varsgemaalde swartpeper na smaak

Hoe maak ek dit?
1. Verhit botter in ’n groot swaarboompan. Voeg uie en knoffel by en soteer tot sag. Voeg kerriepoeier by en braai liggies vir so twee minute.
2. Voeg hoenderstukke by en braai vir ’n paar minute tot gaar.
3. Voeg al die oorblywende bestanddele by en kook vir so tien minute tot deurwarm.

Hoe dien ek dit op?
Sprinkel ’n bietjie geras­perde kaas oor die sop.

Variasie:
Dit is nie nodig om klappermelk te gebruik nie. Jy kan dit met melk of room vervang.
(Helen Peters – dieburger)

GESTOPTE HEEL HOENDERS OP DIE SPIT OF BRAAI

WHOLE CHICKEN ON THE SPIT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html


Ingredients:

1 whole chicken, about 4 lbs
3/4 cup salt (plus more for seasoning)
1/2 cup brown sugar
1 small red onion
3-4 garlic cloves
1/2 cup cilantro (fresh coriander leaves)
Freshly ground black pepper
Barbecue sauce

Instructions:

Clean the chicken: Remove chicken from its packaging and rinse thoroughly under cold water. Discard giblets, and trim any excess fat around the neck and tail.
Prepare the brine: In a large pot, mix one gallon of cold water with 3/4 cup kosher salt and 1/2 cup brown sugar. Stir until salt and sugar are dissolved.
Brine the chicken: Submerge the chicken the brine and refrigerate for 4 to 6 hours.
Prepare the vegetable stuffing: Just before removing the chicken, dice the onion, garlic, and cilantro. Mix together and set aside.
Remove the chicken from the brine: Take the chicken out of the brine mixture and rinse thoroughly to remove all excess salt. Pat dry.
Season the chicken: Carefully stick your fingers between the skin of the chicken and the breast meat to create an opening. Stuff the vegetable mixture beneath the skin of the chicken and rub it inside the chicken as well. Season with extra salt and pepper.
Truss the chicken: Truss the chicken with the cooking twine. This is important for sealing the cavity of the chicken to ensure even and slow cooking. There's a helpful video here if you've never done it before.
Prepare the grill: Remove the grill grates from grill and place a shallow baking pan in their place. The pan will catch drippings and prevent flare-ups. Set the grill for medium-high to high heat and preheat to 375°F.
Secure the chicken to rotisserie spit: Securely clamp the chicken between the spit forks and turn on rotisserie motor.
Baste chicken: With a basting brush, thoroughly coat chicken with the barbecue sauce of your choice. You will want to baste the chicken (with sauce and drippings) at 20 to 30 minute intervals throughout the cooking process.
Cook the chicken: Let chicken cook over indirect heat until the thickest part of the thigh reaches 165°F and has a deep golden skin (1 to 2 hours).
Remove the chicken from the grill and let it rest: When finished cooking, remove the chicken from the rotisserie spit and let it set at room temperature for at least 15 minutes. This will give the chicken time to reabsorb its juices.
Cut and serve. After the chicken has sufficiently rested. Cut, serve, and enjoy! It's ok to eat it right off the bone — I won't judge.

Pappie se verwerking van die **SUURLEMOEN GESTOPTE HOENDER**Helena Kruger>April 2015
 

SUURLEMOEN GESTOPTE HOENDER

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html
Wat baie lekker werk om spithoenders mee te stop is per hoender (word in elke hoender gestop):
1/4 ui gekap,
klein stukkie kaneelstokkie,
sout en peper,
2 t gedroogte roosmaryn,
3 naeltjies,
1 lourierblaar en
2 knoffelhuisies in kwarte gesny,
3 e olyfolie.
Meng alles en vryf hoender binne en buite-om die vel daarmee, wat oorbly per hoender stop binne-in.
Sny 1 suurlemoen in kwarte en stop gekruide hoender daarmee.
Hy sal heerlik sag word hiervan so jy kan hom ten minste een uur voor die tyd so voorberei of die aand voor die spit.

                                                      SUURLEMOEN HOENDER

HOENDER OP BIERBLIKKIE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html

Of jy kan hom natuurlik op 'n oopgemaakte blikkie bier stop sodat hy regop sit op die vuur.
Die bier doen sy ding wonderlik. Veral Heineken.
Smeer hom aan buitekant met olie wat gemeng is met 1-2 e gekapte vars roosmaryn, sout en peper, dis al Ook heerlik sappig

Helena Kruger: WENK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html
En meng in die laasgenoemde twee se olie mengsel so 1 t Droee Mosterdpoeier dit maak jou hoender n mooi geel bruin kleur...