ANDRE SE LEKKER SOSATIES
Ons maak dit al jare lank, kan nie onthou wie se resep dit oorspronklik was nie, maar dit is heerlik.
(12 lang stokkies of ± 18 kort stokkies)
- 2 kg ontbeende lamsboud, in blokkies gesny
- 200 g varkspek, of ontbeende varkrib
- gedroogde appelkose
- sosatiestokkies, geweek in water
- Marinade 1 – Meng die volgende, bedek die vleis en marineer oornag:
- 500 ml ongegeurde jogurt
- 2 fyngedrukte knoffelhuisies
- sap van 1 suurlemoen
- Maak marinade 2 met die volgende:
- 2 – 3 groot uie, in ringe gesny
- 75 ml kookolie
- 45 ml kerriepoeier
- 20 ml borrie
- 10 ml fyn gemmer
- 5 heel naeltjies
- 20 ml fyn koljander, gestamp
- 3 lourierblare, gebreek
- 10 ml sout
- 125 ml appelkooskonfyt
- 500 ml bruin asyn
- 250 ml blatjang
- 250 ml rooibostee
- sap en skil van 1 suurlemoen
Braai uie tot deurskynend, nie bruin nie.
Voeg spesery en res van die bestanddele by. Prut vir ± 15 minute en laat dan afkoel.
Meng met vleis en marinade 1.
Marineer vir 2 tot 3 dae in Tupperbak en draai bak gereeld om.
Ryg vleis en appelkose op stokkies wat oornag in water geweek is. Braai oor kole. Heerlik!!
Resep en foto: Louise Venter
ANDRE’S SKEWERS
12 long skewers or ± 18 short skewers
- 2 kg boned leg of lamb, cut into skewer-sized cubes
- 200 g pork rashers, cut same size as lamb
- fresh bay leaves, optional
- dried apricots
- 12 to 18 wooden skewers, soaked in water for at least 30 minutes to prevent burning during cooking
- Marinade 1 – Mix the following and pour over meat and marinade overnight:
- 500 ml plain yoghurt
- 2 cloves garlic, mashed
- juice of 1 lemon
- Make marinade 2:
- 2 -3 large onions, sliced
- 75 ml cooking oil
- 45 ml curry powder
- 20 ml tumeric
- 10 ml ground ginger
- 5 whole cloves
- 20 ml ground coriander, crushed
- 3 bay leaves, broken
- 10 ml salt
- 125 ml apricot jam
- 250 ml brown vinegar
- 250 ml chutney
- 250 ml rooibos tea
- juice and zest of 1 lemon
Fry onions until translucent, not browned. Add spice mixture and remaining ingredients. Simmer for 15 minutes and let cool. Pour marinade over meat.
Marinate for 2 to 3 days in Tupperware container and turn bowl frequently.
Thread lamb, apricots and folded bay leaves (optional) onto wooden skewers.
Reserve remaining marinade.
Heat a braai or barbecue flat plate to medium–high. Cook until done. Turning several times and baste with reserved marinade while cooking.
Note
• Don’t brush with the raw meat marinade once it comes off the coals (to avoid cross contamination).
Recipe and photo: Louise Venter
