VARKBOUD RESEPTE - GAMMON

VARKBOUD MET COKE

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2 kg varkboud
½ bottel Mrs Balls Chutney
7 uie, in ringe gesny
1 liter vleisaftreksel
2 blikkies Coke
Metode:
Braai vleis tot bruin in ysterpot.
Pak uie bo-op.
Gooi aftreksel en Coke bo-oor en dan chutney.
Bak 3 ure teen 170ºC [of in ‘n platpot op die kole.]
Maak vleissous dik met bietjie meel of Maziena!! Baie lekker Susan”1Feb 2011♥Helena Kruger



Lekker varkboud

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n Vriend van my het so n stuk varkboud gaar gemaak.
Vryf baie sout in, smeer met Engelse mostert uit botteltjie, in braaipan, 1 en halfuur in oond op 220.
Hoyeeeeee, nie eens te praat van daai crackling nie!**André Potgieter
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PYNAPPEL VARKBOUD

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1blik fyngedrukte pynappel
2 fyngedrukte knoffelhuisies
2e worcestersous
2e Robertsons Ginger Paste
1,5kg varkboud
Robertsons whole cloves
Robertsons Atlantic Sea Salt en Black pepper
1k water
Meng die fyngedrukte pynappel fyngedrukte knoffel worcestersous en gingerpaste in n bak saam
Sit boud in oondpan druk whole cloves in di vleis in gooi die sous oor en geur met sout en peper
gooi 1k water in die oondpan bedek met foelie en oondbraai in n verhitte oond teen 180g C vir
omtrent 1en n half uur Haal die foelie af en oondbraai vir 15min teen 200g C**Maryna Els Slabbert
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MARMELADESOUS BY VARKBOUD SKYWE
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1klein uitjie gekap
5e Marmelade
2e asyn
2e bruinsuiker
Metode:
Braai jou uie sag in so 1e olie
Roer jou marmelade, asyn en suiker by
Verhit dit stadig om lekker optelos
Verhit tot kookpunt en kook tot n stroperige sous
Plaas jou skywe vleis in n opskepskottel en giet jou sous bo-oor en garneer!!!
18/1/11!!Baie lekker Helena N.S Jy kan dit ook oor varktjops skep wat gaar is!!!

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HEERLIKE VARKBOUD

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Ek was boud af ... plaas in oondbak met deksel ... voeg by : 
1 T sout, 
3 E Robertsons Braaivleis speserye of Staek/Tjops, 
3 E Worcestersous met 
1/2 kop water.....

sit deksel op.... los vir 2 1/2 uur in oond 180*C ... as jy Freddy Hirsch se Homestay spesery het vervang dit met die Robertsons ... koljander smaak is baie lekker by vark en skaap ..... sny vet/vel in blokkies ... smeer 2 E fyn appelkooskonfyt oor .... bak oop vir so 30 min. **Elrika Lesch

ROAST LEG OF PORK

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Roasting a leg of pork slowly will guarantee moist, tender meat.

Ingredients:
2 – 3 kg leg of pork (keep the bone and skin on for best flavours)
ground pepper
sea salt
3 carrots cut in halves
1 bulb garlic, keep the skin on, brake them into cloves
3 red onions cut in halves
3 sticks celery, halved
8 Bay Leaves
600ml water

Method:

Preheat your oven to 220C
1.  Place the pork on a clean work surface, with a sharp knife make scores about a centimeter apart through the skin into the fat, but be careful not to make it to deep. Rub the salt into the scores pulling the skin apart to make sure the salt is in. Make sure you brush off the excess salt, turn it over. Then season with a pinch of salt and pepper again. Place the pork, skin-side up in a roasting tray and place it in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff and you can see it turning in crackling. At this point, turn the heat down to 170C, cover the meat with tinfoil, place it back in the oven for about 4 1/2 hours.

2.  Take the meat out of the oven, remove the foil and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Add all the vegetables, garlic and bay leaves to the tray and stir them into the fat. Place the meat back on the top the vegetables and return it back in the oven uncovered. Roast the meat for another hour.
Remove the meat from tray and place on the serving dish and cover with the foil you used. The meat should by this time be soft, and falling apart.
Make sure to remove the excess fat from the tray. Pour the remaining sauce and vegetables in a jug and sieve the sauce back in the tray working the vegetables through as much as you can. Place it back in the tray and bring it to boil. Let it simmer for a few minutes, stirring it with a wooden spoon to scrape up all those lovely tasty bits on the bottom of the tray. Add a little more salt and pepper if needed. Serve the pork and crackling with your lovely gravy