{"id":164850,"date":"2026-05-21T10:22:48","date_gmt":"2026-05-21T08:22:48","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=164850"},"modified":"2026-05-21T10:24:03","modified_gmt":"2026-05-21T08:24:03","slug":"chardonnaydag-maak-sjef-ollie-swart-se-geroosterde-hoenderpastei","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/chardonnaydag-maak-sjef-ollie-swart-se-geroosterde-hoenderpastei\/","title":{"rendered":"Chardonnaydag: Maak sjef Ollie Swart se geroosterde hoenderpastei"},"content":{"rendered":"<p><strong>Chardonnaydag<\/strong> word vanjaar op 21 Mei 2026 gevier, en dis die perfekte verskoning om \u2019n glasie te lig vir die oupa (of ouma, as jy verkies) van die Fat Bastard Chardonnay \u2013 \u2019n wyn wat nie skaam of subtiel nie, maar eerder glad, vrygewig en onbeskaamd geurig is. Met druiwe wat in die koel vroe\u00eb oggendure geoes en gepars word terwyl hulle nog vars is, gaan elke stap daaroor om aroma en lewenskragtigheid vas te vang. Die resultaat is &#8216;n chardonnay wat toegeeflik \u00e9n moeiteloos voel \u2013 ryp vrugte, sagte botterigheid en net genoeg vanielje om dinge interessant te hou.<\/p>\n<p>Om die geleentheid te vier, deel sjef Ollie Swart die resep vir sy bekende hoenderpastei \u2013 dis die soort gereg wat soos \u2019n warm drukkie in deegvorm voel. Dit is ryk, romerig en goudbruin, wat dit \u2019n natuurlike pasmaat maak vir hierdie gladde chardonnay. Die wyn se varsheid sny deur die rykheid terwyl die sagte, afgeronde karakter die pastei se bederf weerspie\u00ebl. Dis nie net kos-en-wyn-pasmaats nie, maar eintlike gepaste medesterre.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-164853 aligncenter\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/05\/Chef-Ollie-Chardonnay-Day-with-FAT-bastard-338x600.jpg\" alt=\"\" width=\"338\" height=\"600\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3><strong>GEROOSTERDE HOENDERPASTEI<\/strong><\/h3>\n<p><em>Sjef Ollie Swart<\/em><\/p>\n<p><em>(20-24 cm-losboompan)<\/em><\/p>\n<p><em>Lewer 4 porsies<\/em><\/p>\n<p><em>Oond: 220\u00b0C \u2192 180\u00b0C<\/em><\/p>\n<p>\u2019n Groot, goue hoenderpastei met geroosterde hoender, botterige preie en \u2019n ryk tuisgemaakte sous, met bros hoendervel vir ekstra geur en lyf, en wat met die heerlike Fat Bastard Chardonnay voorgesit word.<\/p>\n<p>&nbsp;<\/p>\n<h4><strong>Bestanddele<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<p><strong>Hoender<\/strong><\/p>\n<ul>\n<li>1 groot braaihoender, vleis verwyder<\/li>\n<li>hoendervel, behou<\/li>\n<li>2 velle skilferkorsdeeg van goeie gehalte<\/li>\n<\/ul>\n<p><strong>Vinnige aftreksel<\/strong><\/p>\n<ul>\n<li>hoenderkarkas<\/li>\n<li>1 ui, gehalveer<\/li>\n<li>1 wortel, gekap<\/li>\n<li>1 selderystingel, gekap<\/li>\n<li>2 lourierblare<\/li>\n<li>1 t heel swartpeperkorrels<\/li>\n<li>3 pietersielietakkies<\/li>\n<li>aftreksel of water om te bedek<\/li>\n<\/ul>\n<p><strong>Vulsel<\/strong><\/p>\n<ul>\n<li>80 g botter<\/li>\n<li>3 preie, fyngesny<\/li>\n<li>1 bos selderyblare<\/li>\n<li>4 knoffelhuisies, gekap<\/li>\n<li>\u2019n paar tiemietakkies<\/li>\n<li>80 g meel<\/li>\n<li>\u00b1700 ml vinnige hoenderaftreksel<\/li>\n<li>50 ml room<\/li>\n<li>1\u20132 t Dijonmosterd<\/li>\n<li>\u2019n paar druppels Maggi-geurmiddels<\/li>\n<li>hand vol pietersielie, gekap<\/li>\n<li>skil van 1 suurlemoen<\/li>\n<li>sout en swartpeper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><strong>Metode<\/strong><\/h4>\n<p>&nbsp;<\/p>\n<ol>\n<li><strong>Maak die aftreksel: <\/strong>Plaas die hoenderkarkas, ui, wortel, seldery, lourierblare, peperkorrels en pietersielie in \u2019n pot. Bedek net-net met water en kook vir minstens 2 uur, of prut vir 8 uur as jy tyd het. Sif en hou die aftreksel.<\/li>\n<li><strong>Maak die vulsel: <\/strong>Smelt botter oor matige hitte in \u2019n groot pan. Voeg preie, selderyblare en tiemie by en kook stadig tot sag en soet, ongeveer 10-15 minute. Voeg knoffel by en kook vir nog \u2019n minuut. Roer meel by en kook vir 2 minute. Voeg hoenderaftreksel geleidelik by en roer aanhoudend tot glad en verdik. Voeg room, Dijonmosterd en \u2019n paar druppels Maggi-geurmiddels by.<\/li>\n<li><strong>Meng die hoendervel: <\/strong>Braai hoendervel in &#8216;n pan of oond bros tot diep goudbruin. Meng bros vel met \u2019n skeppie sous totdat dit &#8216;n ryk pasta vorm. Roer dit terug in die vulsel. Dit voeg heelwat geur, rykheid en lyf by. Geur goed met sout en swartpeper. Vou hoendervleis, pietersielie en suurlemoenskil deur. Die vulsel moet ryk, glansend en smaaklik wees met \u2019n vars tikkie suurlemoen. Laat effens afkoel voor jy dit aanmekaarsit.<\/li>\n<li><strong>Maak die pastei: <\/strong>Smeer \u2019n 20-24 cm-veervormpan uit. Voer bodem en kante met skilferkorsdeeg uit. Vul met hoendermengsel en laat bietjie ruimte bo-op. Bedek met nog veldeeg en vou die rande goed in om te se\u00ebl. Meng \u2019n eier en smeer die deeg daarmee. Prik deeg bo-op.<\/li>\n<li><strong>Bak: <\/strong>Bak vir 10 minute teen 220 \u00b0C tot opgepof en bruin verkleur. Verlaag hitte na 180 \u00b0C en bak vir nog 30 minute tot diep goudbruin en gaar. Laat rus vir 10\u201315 minute voor jy dit sny. Sit net so voor of met kapokaartappels en groen ertjies. Geniet dit met \u2019n glas FAT bastard Chardonnay.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Lees ook:\u00a0<\/strong><a href=\"https:\/\/novanews.co.za\/rooirose\/ertjie-en-spek-sop\/\" target=\"_blank\" rel=\"noopener\">Ertjie-en-spek-sop<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chardonnaydag word vanjaar op 21 Mei 2026 gevier, en dis die perfekte verskoning om \u2019n glasie te lig vir die oupa (of ouma, as jy verkies) van die Fat Bastard Chardonnay \u2013 \u2019n wyn wat nie skaam of subtiel nie, [&hellip;]<\/p>\n","protected":false},"author":58,"featured_media":164852,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[664,2946,1],"tags":[1414,97929],"class_list":["post-164850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nuut-en-nou-kos","category-kos","category-funksie-artikels","tag-hoenderpastei","tag-chardonnaydag"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chardonnaydag: Maak sjef Ollie Swart se geroosterde hoenderpastei | rooi rose<\/title>\n<meta name=\"description\" content=\"Om Chardonnaydag te vier, deel sjef Ollie Swart die resep vir sy bekende hoenderpastei, wat soos \u2019n warm drukkie in deegvorm voel.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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