EK SOU KON DOEN MET ’N SAMPIOEN

Die aardse geur en vlesige tekstuur van sampioene maak die veelsydige paddastoel ’n sterbestanddeel in vegetariese én vleisgeregte.

Deur Johané Neilson

Oe la la-biefbredie Franse Bœuf Bourguignon gemaak met knopiesampioene, gerookte spek, rooiwyn en knoffel word stadig gaargemaak om uiteindelik jou tafelgenote se harte warm te maak. Genoeg vir 6Voorbereiding: 1 uurGaarmaaktyd: 3 uur 15 minuteOondtemperatuur: 160 °C • 15 ml olyfolie• 200 g dik spekrepe, in stukkies gesny• 1,5 kg kortribskywe, oor die been gesny (nie saam met die been nie)• 1 vet wortel, geskil en grof gekap• 1 ui, gehalveer en dun gesny• 30 ml meel• 750 ml droë rooiwyn• 500 ml biefaftreksel• 15 ml tamatiepasta• 5 takkies tiemie• 3 lourierblare, gekneus (jy kan ook gedroog gebruik)• 30 ml botter• 18 klein uitjies, geskil• 500 g knopiesampioene• 4 knoffelhuisies, gekap• 60 ml platblaar-pietersielie, gekap 1 Verhit die olie in ’n diep, oondvaste kastrol en braai die spek tot mooi goudbruin en bros. Skep…

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Tuis (Digital) - 1 Issue, August 2024

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