{"id":111620,"date":"2023-04-06T08:50:54","date_gmt":"2023-04-06T06:50:54","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=111620"},"modified":"2023-04-06T08:49:21","modified_gmt":"2023-04-06T06:49:21","slug":"gevulde-lamsboud-met-beet-en-bokmelkkaas-koringslaai","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/gevulde-lamsboud-met-beet-en-bokmelkkaas-koringslaai\/","title":{"rendered":"Gevulde lamsboud met beet-en-bokmelkkaas-koringslaai"},"content":{"rendered":"<p><em>Gevulde lamsboud met beet-en-bokmelkkaas-koringslaai deur\u00a0Vickie de Beer. Bygestaan deur Julia van Maarseveen. Foto\u2019s deur Lindy Kriek<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><span class=\"penci-recipe-shortcode\">\t<div id=\"penci-recipe-card\"><\/div>\r\n\t<div class=\"wrapper-penci-recipe\">\r\n\t\t<div class=\"penci-recipe penci-recipe-hide-featured penci-recipe-novertitle precipe-style-2\">\r\n\t\t\t<div class=\"penci-recipe-heading\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t<div class=\"penci-recipe-metades\">\r\n\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"recipe-title-nooverlay\">Gevulde lamsboud met beet-en-bokmelkkaas-koringslaai<\/h2>\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"penci-recipe-meta\">\r\n\t\t\t\t\t\t\t<span>\r\n\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-hot-food\"><\/i> <span class=\"remeta-item\">Serves:<\/span> <span class=\"servings\">6<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"penci-nutrition-meta\">\r\n\t\t\t\t\t\t\t\t\t<i class=\"penci-ficon ficon-fire\"><\/i>\r\n\t\t\t\t\t\t\t\t\t<span class=\"remeta-item nutrition-lable\">Nutrition facts:<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">200 calories<\/span>\r\n\t\t\t\t\t\t\t\t\t<span class=\"nutrition-item penci-hide-nutrition\">20 grams fat<\/span>\r\n\t\t\t\t\t\t\t\t<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-ingredients penci-recipe-not-visual\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Ingredients<\/h3>\r\n\t\t\t\t\t\t\t\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>1 groot lamsboud (sowat 2,5 kg), ontbeen maar die onderste skenkelbeen aangelos<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t30 ml Dijonmosterd<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t10 ml sout<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t30 ml olyfolie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t1 ui, geskil en fyngekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t2 knoffelhuisies, geskil en fyngekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t150 g dro\u00eb Turkse vye geweek in 60 ml (\u00bc k) brandewyn<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t\u00a04-5 tiemietakkies, die blare van die takkies gestroop, plus ekstra takkies vir die bakslag<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t100 g pistasieneute, liggies gerooster<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t2 uie, geskil en in dik skywe gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t45 ml (3 e) olyfolie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>\u00a0<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Koringslaai<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t1 bossie klein rooi bete, geskrop, gaargemaak en in kwarte gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t1 bossie klein geel bete, geskrop, gaargemaak en in kwarte gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t500 ml (2 k) koring, gaargemaak volgens die aanwysings op die pakkie<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t1 rooi-ui, geskil en fyngekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t3 selderystokkies, fyngesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t\u2019n hand vol Italiaanse pietersielie en dille, fyngekap<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t1 x 100 g-rolletjie bokmelkkaas, in skywe gesny<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t100 g pekaneute, liggies gerooster<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span> \t30 ml olyfolie en 30 ml balsemiekasyn, gemeng<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t<div class=\"penci-recipe-method\">\r\n\t\t\t\t\t<h3 class=\"penci-recipe-title\">Instructions<\/h3>\r\n\t\t\t\t\t<ol>\n<li>\u00a0Voorverhit die oond tot 200 \u02daC.<\/li>\n<li>Vlek die lamsboud oop en smeer die mosterd aan die binnekant van die vleis. Geur met sout en hou eenkant tot benodig.<\/li>\n<li>Verhit die olyfolie in \u2019n middelslagpan en braai die ui daarin tot sag. Voeg die geweekte vye en tiemie by en braai tot sag en gekaramelliseer. Voeg die neute by en roer deur. Laat die vulsel heeltemal afkoel.<\/li>\n<li>Vul die ontbeende, oopgevlekte deel van die boud met die vye-en-neut-mengsel. Vou die vleis toe en bind met kombuistou vas.<\/li>\n<li>Pak die uieskywe in \u2019n groot oondpan en sit die ekstra tiemietakkies by. Geur die buitekant van die boud met sout en sit in die oondpan. Sprinkel olyfolie oor.<\/li>\n<li>Maak intussen die koringslaai<\/li>\n<li>\u00a0Meng al die bestanddele en sit op \u2019n mooi opdienbord. Sprinkel die olyfolie en asyn oor.<\/li>\n<li>Rooster die vleis vir 1 uur 10 min. tot goudkleurig buite en nog pienk binne.<\/li>\n<li>\u00a0Haal die vleis uit die oond en laat rus vir 10 min. onder \u2019n vel foelie wat los oorgegooi is. Sny die lamsvleis in dun skywe en sit met die koringslaai voor.<\/li>\n<\/ol>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\t\r\n\t<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vier \u2019n onopgesmukte en luilekker-Paasfees in die buitelug. Hou die kos maklik en eenvoudig, dit gaan mos oor vriende, familie en die samesyn.<\/p>\n","protected":false},"author":38,"featured_media":111622,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6442,2946,3457,4469],"tags":[313,795,1357,3523,4716,6552,164,224],"class_list":["post-111620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kersfees","category-kos","category-somerkos","category-winterkos","tag-lam","tag-vleis","tag-skaap","tag-meat","tag-lamb","tag-recipes","tag-kos","tag-food"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gevulde lamsboud met beet-en-bokmelkkaas-koringslaai | rooi rose<\/title>\n<meta name=\"description\" content=\"Vier \u2019n onopgesmukte en luilekker-Paasfees in die buitelug. 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