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 Post subject: Blouwildebees Rump
PostPosted: Thu Sep 14, 2017 3:51 pm 
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Ek het drie besoekers komende Sondag - 1 x Engelsman, 1 x Duitser en 1 x Amerikaner. Ek het 1.8 kg se BWB prima rump. Wat is jou "Uit Hierdie Wereld" resep daarvoor en watter voorbereiding moet ek doen tussen nou en dan. Het gedink om hulle te hang en bietjie te droog verouder tussen nou en dan. Voorstelle manne?

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 Post subject: Re: Blouwildebees Rump
PostPosted: Thu Sep 14, 2017 3:55 pm 
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Ek het vir jou 'n resep hieronder aangeheg. Dis 'n absolute wenner!!


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 Post subject: Re: Blouwildebees Rump
PostPosted: Thu Sep 14, 2017 6:37 pm 
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Jy vryf hom met bruin suiker, genoeg sout en pepper, laat lê in olyfolie en worcester sous vir so uur, braai so 20cm hoog van vuurwarm kole vir so 15 minute...haal dan af. Draai toe in tin foelie, sommer goed, en draai dan toe in kombers en laat staan vir 30min...da nooi jy my..


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 Post subject: Re: Blouwildebees Rump
PostPosted: Thu Sep 14, 2017 7:23 pm 
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1x Bottel knorr italiaanse slaai sous.
1x suurlemoen.
3x huisies vars knoffel, fyngekap.
Growwe swart peper na smaak.
6 gun spice of sout na smaak.
Bietjie Worcestershire sous.
Vars of gedroogde gemengde kruie na smaak.
Marineer die steak vir minstens 48 uur.
Braai rare of medium rare nie mo€r toe nie

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 Post subject: Re: Blouwildebees Rump
PostPosted: Sun Sep 17, 2017 8:32 pm 
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Hierdie resepte klink so lekker, ek is sommer lus en gaan skiet vir my 'n bloue net om hierdie te kan uittoets. :)

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 Post subject: Re: Blouwildebees Rump
PostPosted: Mon Sep 18, 2017 9:05 am 
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Hallo Boesman

Eks nou nuuskierig jong. Watter resep het jy toe gebruik?

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 Post subject: Re: Blouwildebees Rump
PostPosted: Mon Sep 18, 2017 9:44 am 
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Hallo Jean - waar het jy die vino cotto gekoop in daai resep van jou? Geeneen van die winkels hier hou dit aan of weet eens daarvan nie.

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 Post subject: Re: Blouwildebees Rump
PostPosted: Mon Sep 18, 2017 9:56 am 
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DawieKotze wrote:
Hallo Jean - waar het jy die vino cotto gekoop in daai resep van jou? Geeneen van die winkels hier hou dit aan of weet eens daarvan nie.

https://www.la-motte.com/blogs/news/vin ... -winelands

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 Post subject: Re: Blouwildebees Rump
PostPosted: Mon Sep 18, 2017 10:11 am 
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Carl wrote:
DawieKotze wrote:
Hallo Jean - waar het jy die vino cotto gekoop in daai resep van jou? Geeneen van die winkels hier hou dit aan of weet eens daarvan nie.

https://www.la-motte.com/blogs/news/vin ... -winelands


Dankie Carl. Ek bly in Durbanville en gaan nie sommer La Motte toe ry net hiervoor nie.

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 Post subject: Re: Blouwildebees Rump
PostPosted: Mon Sep 18, 2017 11:00 am 
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DawieKotze wrote:
Carl wrote:
DawieKotze wrote:
Hallo Jean - waar het jy die vino cotto gekoop in daai resep van jou? Geeneen van die winkels hier hou dit aan of weet eens daarvan nie.

https://www.la-motte.com/blogs/news/vin ... -winelands

Dankie Carl. Ek bly in Durbanville en gaan nie sommer La Motte toe ry net hiervoor nie.

As ek, sou ek heel party plase oppad en terug kon dink as verskoning ;) Maar daar is ook 'n self maak resep op die bladsy. (Ek dink egter 'n halwe bottel rooi en so 3 eetlepels mos konfyt gaan die selfde werk)

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 Post subject: Re: Blouwildebees Rump
PostPosted: Mon Sep 18, 2017 12:00 pm 
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Hallo Dawie. Vino Cotto is basies "gekookte wyn" met speserye in, amper iets soos glu-wein, maar baie dikker.

Hiers die resep wat ek gebruik:

3 Koppies vrugtige rooiwyn (Merlot, Cabernet Sauvignon of ander goeie kwalitiet lekker rooiwyn)
3/4 koppie suiker (Bruin verkieslik)
2 duim lange vars gemmerwortel, in 1/4" stukke gesny
1 kaneelstok
1 teelepel kardemom peule (Cardamom pods) - Jy kry dit by Woolies
2 heel naeltjies

Metode:
Voeg al die bestanddele in 'n swaarboom potjie en bring tot by kookpunt. Verlaag dan die hitte na medium, en verdik vir nog ongeveer 30 min, of todat die wyn genoegsaam verdik het, en begin skuim vorm. Die kooksel behoort nou 'n lekker stroopagtige vorm hê, en behoort ongeveer 3/4 van die oorsproklike volume te wees. Gooi alles deur 'n fyn sif, en laat afkoel tot kamertemperatuur. Skep dit uit in 'n tuit tipe plastiek bottel of 'n glashouer, en verkoel in yskas tot dit gebruik moet word.

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