English Translation Below.
Ek is nie ‘n slaai man nie. Oor die algemeen sien ek nie die punt van
slaai raak nie. Ons evolusionêre voorsate kon tog nie hul paadjie na die toppunt
van die voedselketting oopgeklou en bloei het om, wel . . . , slaai te eet nie?
Ek voel ons versaak dermiljoene jare se evolusionêre bloed, sweet en trane. Mev.
Ples sal beslis nie beïndruk wees nie.
Tog is daar persoonlike uitsonderings. Koperpennie wortelslaai is een
van ‘n klein, klein handjie vol.
Koperpennie wortelslaai was ‘n staande Kers gereg vir ons gesin. My
Moeder had ‘n resep wat my nou nog helder terugvoer Plaas Highlands toe en die
plot te Greenbushes. Ma se resepte boek is intussen Australië toe en haar resep
was waarskynlik in sekere opsigte effe eenvoudiger as myne. Ek onthou wel Ma se
resep het bruin asyn in gekry en dié kon na drie dae nog mens se oë laat traan.
Ek verkies ‘n matiger en effe meer beleë sous.
Hierdie is my resep, nie heelemal so parmantig soos oorle Ma s’n nie,
maar amper net so goed. Ma het ook nie die botterbone ding gedoen nie, die is
my skepping.
|
Resep
lewer:
|
Hoeveel
tyd?:
|
|
12 - 16 Porsies
|
± 90 minute
|
Bestandele:
|
Wortels, geskil en in
ringe gekap
|
1
Kg
|
|
Lourier blare
|
10
|
|
Karwysaad
|
2.5
ml
|
|
|
|
|
Water
|
200
ml
|
|
Rooiwyn asyn
|
150
ml
|
|
Sonneblomolie
|
100
ml
|
|
Droë witwyn, bv. Sauvignon
blanc
|
50
ml
|
|
Lazenby Worcestershire
sous
|
60
ml
|
|
|
|
|
Room van tamatiesop
|
1
Pakkie
|
|
Wit suiker
|
100g
|
|
Mosterd poeier
|
7.5
ml
|
|
Sout
|
7.5
ml
|
|
Aromat poeier
|
5
ml
|
|
Fyn witpeper
|
1.2
ml
|
|
|
|
|
Medium grootte uie dun in
ringe gesny
|
2
|
|
Medium groenrissie in
repies gekap
|
1
|
|
Geblikte botter
boontjies, gedreineer
|
1
x 410g blik
|
|
Gekapte knoffel
|
15
ml
|
Metode:
1.
Voeg genoeg water by die wortels om dit net te bedek. Voeg die
lourierblare en karwysaad by. Verhit totdat die wortels kook en blansjeer dit
oor medium hoë hitte totdat die wortels net begin sag word. Wees versigtig om
die wortels nie sag te kook nie. Dreineer die warm water en verwyder die
lourier blare. Herwin soveel moontlik van die karwysaad en voeg dit terug by
die wortels.
2. Meng die water, rooiwyn asyn,
olie, wyn en Worcestershire sous in dieselfde kastrol waarin die wortels gekook
het. Voeg die tamatiesop en ander droë bestandele by. Verhit oor medium hitte
totdat die vloeistof begin prut. Prut vir ongeveer 4 – 5 minute totdat die sous
goed verdik het.
3. Voeg die uie ringe en repies
groenrissie by die pruttende sous en verhit totdat die mengsel weer begin prut.
Roer gereeld. Prut vir 3 – 4 minute sodat die uie en groenrissie effens sag
word.
4. Voeg die geblansjeerde wortel
ringe by die pruttende sous, uie en groenrissie. Verwyder vanaf die hitte en
roer deur.
5. Voeg die botter boontjies en
gekapte knoffel by die slaai en roer goed deur. Proe en pas aan vir sout en
peper soos nodig. Laat afkoel en verkil oornag vir die geure om behoorlik te
ontwikkel.
Kommentaar:
·
Hierdie slaai werk veral goed saam met gebraaide vark- en
lamstjops.
·
Die slaai hou goed in die yskas, tot vyf dae.
·
‘n Bakkie van hierdie slaai maak heerlike, laataand
peuselhappie voor die TV.
© RS Young,
2017
Banting Sweet & Sour Carrot Salad,
or “Copper Penny” Carrot Salad
I am not exactly enamoured to salads. In general, I just don’t get the
point of salads. Our evolutionary forebears couldn’t have clawed and bled their
circuitous way to the top of the food chain just to, well . . . , eat salad? I
feel we are brazeny forsaking millions of years’ evolutionary blood, sweat and
tears. Mrs. Ples will definitely not approve.
However, there are personal exceptions. ‘Copper Penny’ carrot salad is
one of a select, small hand full of favourites.
‘Copper Penny’ carrot salad was a de
rigueur Christmas main meal accompaniment for our family. My Mother’s
recipe still reminds me vividly of our farm “Highlands” and the agricultural
plot at Greenbushes. In the meantime, Mom’s recipe book emigrated to Australia.
I suspect her recipe was simpler than mine, in certain respects. I do remember
Mom’s recipe used commercial brown vinegar and could still put hair on your
chest after three days. I prefer a milder, somewhat more complex sauce.
This is my version of my late mother’s recipe: not quite as bold as
Mom’s, but almost as good. The butter bean addition is my invention. Mom
abhorred the things.
|
Recipe
yields:
|
Total
time:
|
|
12 - 16 Portions
|
± 90 minutes
|
Ingredients:
|
Carrots, peeled and cut
into discs
|
1
Kg
|
|
Bay leaves
|
10
|
|
Caraway seeds
|
2.5
ml
|
|
|
|
|
Water
|
200
ml
|
|
Red wine vinegar
|
150
ml
|
|
Sunflower oil
|
100
ml
|
|
Dry white wine, eg.
Sauvignon blanc
|
50
ml
|
|
Lazenby Worcestershire sauce
|
60
ml
|
|
|
|
|
Cream of tomato soup
|
1
Packet
|
|
White sugar
|
100g
|
|
Mustard powder
|
7.5
ml
|
|
Salt
|
7.5
ml
|
|
Aromat powder
|
5
ml
|
|
Fine white pepper
|
1.2
ml
|
|
|
|
|
Medium size onions
thinly sliced into rings
|
2
|
|
Medium green pepper cut
into thin strips
|
1
|
|
Tinned butter beans,
drained
|
1
x 410g tin
|
|
Chopped garlic
|
15
ml
|
Method:
1.
Put the carrots in a cooking pot and add just enough water to cover. Add
the bay leaves and caraway seeds. Heat until the water starts to boil and
blanch the carrots over medium high heat until the carrots start to soften. Be
careful not to boil the carrots until they soften. Drain the hot water and
remove the bay leaves. Recover as much as possible of the caraway seeds and return
them to the carrots.
2. Mix the water, red wine vinegar,
oil, wine and Worcestershire sauce in the same pot where in the carrots were
blanched. Add the tomato soup powder and all the remaining dry ingredients.
Cook over medium heat until the liquid starts to simmer. Simmer approximately 4
– 5 minutes until the sauce is thickened.
3. Add the sliced onion rings and
green pepper strips to the simmering sauce and heat until the contents return
to a simmer. Stir frequently. Simmer for a further 3 – 4 minutes to allow the
onions and green pepper to soften somewhat.
4. Add the blanched carrot rings
to the simmering sauce, onions and green pepper. Remove from the heat and mix
well.
5. Add the butter beans and
chopped garlic to the salad and mix thoroughly. Taste and add extra salt and
pepper, if necessary. Let the salad cool and refrigerate overnight for the
flavours to develop completely.
Comments:
·
This salad compliments braaied pork and lamb chops
particularly well.
·
The salad keeps well in a refrigerator – up to five days.
·
A bowl of this salad makes a tasty late night snack in front
of the TV.
© RS Young,
2017
