Vleispryse het s\u00f3 gestyg dat rooivleis deesdae vir talle nie beskore is nie.<\/p>\n\n\n\n
Die goeie nuus is wel dat hoender vir Jan en alleman steeds heel bekostigbaar bly. Boonop is dit hoog in gesonde laevetprote\u00efene en lip-lek-lekker vir alle geregte, of dit bak of braai of in die pot is.<\/p>\n\n\n\n
\n Hoenderlewerpatee<\/span> is altyd \u2019n wenner \u2013 as voorgereg of sommer saam met luilekker drankies voorgesit. <\/p>\n\n\n\n Eet dit met vars, korserige brood of beskuitjies.<\/p>\n\n\n\n \n .<\/span> 200 g botter<\/p>\n\n\n\n \n .<\/span> 1 middelslag ui, in ringe gesny<\/p>\n\n\n\n \n .<\/span> 2 knoffelhuisies, fyngekap<\/p>\n\n\n\n \n .<\/span> 500 g skoongemaakte hoenderlewers<\/p>\n\n\n\n \n .<\/span> 60 ml witwyn, port of sjerrie<\/p>\n\n\n\n \n .<\/span> 30 ml brandewyn<\/p>\n\n\n\n \n .<\/span> 250 ml room<\/p>\n\n\n\n \n .<\/span> Sout en vars gemaalde swartpeper na smaak<\/p>\n\n\n\n Smelt die helfte van die botter in \u2019n pan en braai die ui en knoffel stadig tot sag. Voeg die hoenderlewers by en braai tot net gaar. Voeg die alkohol by en laat dit baie vinnig kook vir twee minute totdat die alkohol afgekook is. Verwyder van die hitte en laat effens afkoel. <\/p>\n\n\n\n Skep die hoenderlewermengsel in \u2019n voedselverwerker en verwerk tot glad. Voeg in die verwerking die room in \u2019n dun straaltjie by tot alles vermeng is en die mengsel in \u2019n fluweel\u00adgladde patee omgeskep is. Geur met sout en vars gemaalde swartpeper (asook \u2019n skoot Tabasco indien verkies) en skep in \u2019n pateebak of paar kleiner individuele bakkies. Smelt die res van die botter en skep lepels vol oor die patee. Verkoel totdat jy dit voorsit. Die patee is smaakliker as dit \u2019n dag voor opdiening voorberei word.<\/p>\n\n\n\n Stadig gebraaide kruie-hoender<\/p>\n\n\n\n \n .<\/span> 1 groot hoender <\/p>\n\n\n\n \n .<\/span> 2 klein heel knoffelbolle, huisies geskei, maar nie geskil<\/p>\n\n\n\n \n .<\/span> 2 eetl. gemengde kruie<\/p>\n\n\n\n \n .<\/span> 4 suurlemoenblare<\/p>\n\n\n\n \n .<\/span> 2 klein suurlemoene, geskil<\/p>\n\n\n\n \n .<\/span> 4 eetl. olyfolie<\/p>\n\n\n\n \n .<\/span> 400 g wortels, gehalveer<\/p>\n\n\n\n \n .<\/span> 500 g halwe baba-aartappels<\/p>\n\n\n\n \n .<\/span> 2 medium rooi of geel uie, in wiggies gesny<\/p>\n\n\n\n \n .<\/span> 100 g sagte botter\/margarien<\/p>\n\n\n\n \n .<\/span> 150 ml witwyn<\/p>\n\n\n\n Stamp die knoffelhuisies en kruie rofweg met \u2019n deegroller of vleishamer totdat die huisies platgeslaan is en die geure van die kruie goed kan ontsnap. Plaas die mengsel saam met die suurlemoenskil, olie en hoender in \u2019n groot plastieksak. Vryf alles baie goed oor die hoender \u2013 binne en buite. Laat oornag in die yskas marineer.<\/p>\n\n\n\n Verhit die oond tot 140 \u00b0<\/span>C. Haal die hoender uit die yskas 30 minute voordat jy dit wil begin gaarmaak. Sit die groente in \u2019n groot oondskottel en plaas die hoender bo-op. Strooi die kruie en knoffel-marinade daaroor en vryf weer binne en buite in. Vryf die botter ook oor die vel en geur met sout en varsgemaalde peper. Sny die twee suurlemoene in die helfte en druk dit in die holte van die hoender. <\/p>\n\n\n\n Giet die wyn in die skottel met 150 ml water, bedek met foelie om \u2019n tent te vorm, maar moenie dat die foelie aan die hoender raak nie. Bak in die oond vir twee uur. Verwyder die foelie en bak vir nog \u2019n uur of totdat die hoender gaar is en die sappe helder daaruit loop. <\/p>\n\n\n\n Verhoog die hitte van die oond tot 220 \u00b0<\/span>C en rooster die hoender totdat die vel goudbruin en bros is \u2013 so 25 tot 30 minute. Lig die hoender uit die bak en rus dit vir 15 minute op \u2019n bord. Bedek weer met die foelie.<\/p>\n\n\n\n Sit intussen die braaipan op \u2019n warm plaat en kook vinnig om die sap effens te verminder. Voeg enige sap van die geruste hoender by en geur na smaak. <\/p>\n\n\n\n Sit die hoender voor saam met die botteragtige groente en die lekker sous.<\/p>\n\n\n\n Romerige hoendergereg<\/p>\n\n\n\n \n .<\/span> 3 preie, gehalveer en fyngesny<\/p>\n\n\n\n \n .<\/span> 2 eetlepels olyfolie, plus ekstra indien nodig<\/p>\n\n\n\n \n .<\/span> 1 eetlepel botter<\/p>\n\n\n\n \n .<\/span> 8 hoenderdye<\/p>\n\n\n\n \n .<\/span> 500 ml hoenderaftreksel<\/p>\n\n\n\n \n .<\/span> 1 eetlepel mosterd<\/p>\n\n\n\n \n .<\/span> 125 ml room<\/p>\n\n\n\n \n .<\/span> 200 g bevrore ertjies<\/p>\n\n\n\n \n .<\/span> 3 eetlepels gedroogde of vars broodkrummels<\/p>\n\n\n\n \n .<\/span> bossie pietersielie, fyngekap<\/p>\n\n\n\n Braai die preie in die olie in \u2019n groot braaipan op lae hitte, voeg die botter by en kook alles saam totdat die preie sag is. Verwyder en hou eenkant.<\/p>\n\n\n\n Verhoog die hitte onder die pan en plaas die hoender in, met die velkant na onder, en braai totdat die vel mooi bruin is. Braai dan die ander kant. <\/p>\n\n\n\n Voeg die preie-mengsel en aftreksel by, sout en peper na smaak en prut stadig vir 30 minute. Roer die mosterd, cr\u00e8me fra\u00eeche en ertjies by en laat vinnig kook vir nog vyf minute \u2013 dit moet lekker souserig wees. <\/p>\n\n\n\n Wanneer jy gereed is om op te dien, sit die oond se rooster aan. Plaas die hoendergereg in \u2019n oondvaste skottel. Meng die broodkrummels en pietersielie, strooi dit oor die hoender en rooster tot bruin.<\/p>\n","protected":false},"excerpt":{"rendered":" Vleispryse het s\u00f3 gestyg dat rooivleis deesdae vir talle nie beskore is 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