SOUS DIT... EN GENIET DIT

Iets stroperigs, klewerigs of romerigs vra mos vir vingers aflek... en ai, dis darem maar lekker!

Mosterd-en-heuninghoendervlerkies Maak 12 vlerkies Bereidingstyd 5 minute Gaarmaaktyd 15 minute Jy benodig • 12 hoendervlerkies• 1-2 teelepels van jou gunsteling-braaisout VIR DIE SOUS •1/3 koppie dijonmosterd• ¼koppie heuning• 1eetlepel srirachasous• 1eetlepel appelasyn• ’n knippie rissiepoeier• 1 teelepel sojasous Só maak jy 1 Knip die hoendervlerkies se punte af – dit sit gewoonlik net in die rooster vas en maak dit moeiliker om te braai. Ryg hulle dan een-een op sosatiestokkies wat jy vooraf in water geweek het (dit is sodat die stokkies nie oor die kole vlamvat nie). Geur die vlerkies met sout en braai dit vir 10 minute oor matige kole totdat dit lyk asof die vleis al gaar is, maar die vel nog bleek. 2 Klits al die sousbestanddele saam. Doop die gaar vlerkies in die sous en braai hulle verder totdat die sous taai en…

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Weg! (Digital) - 1 Issue, February - March 2021

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