Ka­roo oys­ters

– Mar­iëtte Theron

YOU Winning Recipes - - CONTENTS -


“My granny, Willemiena Ka­te­riena Mag­dalena De Lange, known to ev­ery­body as Wik de Lange, lives in Calvinia in the North­ern Cape and is still a young 85-year-old. My sis­ter and I have a spe­cial bond with my granny and she and I even share a birth­day! When we were lit­tle, we would visit her dur­ing the hol­i­days and pre­pare de­li­cious meals in the kitchen, in­clud­ing liver and kid­neys with sweet and sour sauce. I call them Ka­roo oys­ters be­cause this part of the lamb can be just as de­li­cious as the most ex­pen­sive cuts.”

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 20 min


25 ml ( 5 t) corn­flour 30-45 ml (2-3 T) brown vine­gar 15 ml (1 T) sugar 250 ml (1 c) boil­ing wa­ter


oil and 50 g but­ter, for shal­low-fry­ing 1 large onion, coarsely chopped 125 g but­ton mush­rooms, sliced 100 g ba­con, diced

4 lamb kid­neys, cleaned and halved (see ad­vice, above) 1 lamb liver, cleaned and cut into strips 30 ml (2 T) chut­ney (op­tional) salt and black pep­per tomato chut­ney (see recipe right) and

mashed pota­toes to serve

1 Sweet and sour sauce Mix the corn­flour and vine­gar un­til smooth. Add the sugar. Add the corn­flour mix­ture to the boil­ing wa­ter and mix well. 2 Liver and kid­neys Heat the oil and but­ter and fry the onion, mush­rooms and ba­con un­til brown. 3 Add the kid­neys and fry un­til brown. Add the liver and fry for a fur­ther 4 min­utes at most. 4 Add the sweet and sour sauce and stir­fry un­til the sauce has thick­ened slightly. The kid­neys should cook no longer than 10 min­utes and the liver takes even less time – it should still be firm. 5 Add the chut­ney (if us­ing) and sea­son to taste with salt and pep­per. Re­move from the heat. 6 Serve on mashed pota­toes with tomato chut­ney.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.