We made pork belly for our annual “Christmas in July” this year. The meat was soft and succulent and the crackling was very crispy. It was delicious! (And it wasn’t just me who thought so.)
Ingredients: 2kg pork belly; salt; 375mls white wine; 8 garlic cloves; thyme; for the glaze: +/-250g Gooseberry and Ginger Jam (but any jam should do); 250g Maple syrup (or maple flavoured syrup)
Place pork belly in roasting tray. Rub generous amount of salt on the skin and leave for 15mins. After 15 mins dab excess moisture with paper towel. (Recommended: Cut the fat into your serving strips because crackling is difficult to cut when it’s done.)
Put oven on high (230-240 degrees celsius).
Put pork in oven for 30-40 minutes until skin feels hard.
When skin has hardened put oven on grill so that skin puffs up. Watch that it doesn’t burn! (About 15mins)
Take pork belly out of the oven; put grill function off; and allow oven to cool down to 180 degrees.
Add white wine, garlic cloves and thyme to roasting tray. Put pork belly back in the oven for 1 and a half hours.
Mix Jam and syrup together. You might need to slightly heat mixture just to make it runny enough. Spread mixture over pork belly as soon as it is out the oven.
Cut the pork belly and spread any remaining jam and syrup mixture over the pieces.
“Maybe Christmas doesn’t come from a store. Maybe Christmas means a little more.” Dr. Seuss
I haven’t put anything on this blog for a while… I was a little scared off by weird “outlook” followers. But this tomato soup is yummy! And easy to make.
Thick (1cm) Sliced tomatoes (1kg), 1 chopped onion, 250ml cream, salt, pepper, 1 teaspoon sugar, butter to fry onions in.
Place tomato slices in deep baking tray and drizzle generously with olive oil and season generously with salt and pepper.
Roast the sliced tomatoes in deep baking dish in oven at 220 degrees celsius for 1 hour. (Until tomatoes look a little caramelized)
Add 1 liter of boiling water to the roasted tomatoes.
Fry onions in butter. Add tomatoes with the water to the onions. Add your cream and more salt and pepper to taste. Add 1 teaspoon sugar. Allow to simmer for 10 minutes.
Serve with some type of delicious bread.
Happy Birthday, Hannes!
“Second Star to the right and straight on ’til morning. -Peter Pan”
The abundance of stars was one of my favourite things about our Koranna trip! I haven’t seen so many twinkling stars in a while. Wow!
We had perfect weather with clear skies for our weekend camping adventure. We were 4 adults, 2 babies, 4 dogs and Betsy. Our two doggies were really nervous on the day we arrived. Chilli just wanted to stay in the car. I think it was all the new sights, sounds and smells! Or, maybe it was the troop of baboons watching us from the top of the cliff!? Baaaa!
The terrain getting to and from the bush-camp is quite rough and a 4×4 would’ve been helpful. We did get stuck… but luckily managed to get unstuck…twice.It was convenient to have a flushing toilet close by, although I rather didn’t cross that bridge after the sun set… just incase.
Nobis and Danie prepared really yummy food on Saturday. For brunch they made an egg pizza in a pan- or was it a pan quiche? Marc and I tried to out do them the next morning with our pan-toasted cheese and charcoal buns.😝
We camped at Koranna 2 years ago with Hannes and Anashti. Here’s that Koranna blog post. I can’t believe 2 years have passed since then!
Reach for the stars!😊 (They seem much closer at Koranna.)
There are no shortcuts. Work hard. Be patient. Be consistent. Be persistent. And never give up!
Well done to my mom for completing her 50th Parkrun this weekend! She even ran in the rain the previous Saturday because she knew we were all coming down for her 50th parkrun and not her 49th.
Parkrun is a free 5km run which takes place on a Saturday all over South Africa and many other countries around the world. It’s a fun way to get fit and it’s a nice challenge every week to try and improve your time on Saturday. We all set new PBs (personal bests) for ourselves on Saturday. Woohoo!!
Tannie Sarie and Oom Johan also joined the festivities. They are aiming for Parkrun Tourist status by completing various different parkruns. Sarie has even done two parkruns in Australia! They also keep the rest of the family motivated by checking up on who ran and who achieved a new PB. It keeps things exciting!
Pete didn’t join us for the Parkrun celebrations because he chose to torture himself and do the Trans Baviaans Cycle Marathon in under 12 hours! It’s 230km of off-road mountain biking! You get 24 hours to complete the race. Pete said it was worse than Ironman… sounds intense!
The rest of the weekend was lekker and we even had two wind free days.
Jy’s my batman, superman, IRONMAN….
I did it! I got the medal! Marc, Pete and I took part in the Port Elizabeth Corporate Ironman 2017. It’s a tenth of the big Ironman… It was pretty intense for me, especially the cycling part of the race! It felt as if I was cycling uphill against the blasting PE wind for a really long time while everyone else just cruised past me.
Last year My brother did the big Ironman… A 3,8km sea swim, 180km cycle and a marathon run (42km). Here’s last year’s Ironman 2016 post. This year he decided to sprint the Corporate. Pete did very well, and him and Dr.Eric came in 9th and 10th place. They were actually supposed to race against each other but they ended up crossing the finish line holding hands…well, that’s what it looks like in the photos. I have no desire to attempt the full ironman… that looks way too intense. One really needs A LOT of perseverance, stamina and a bit of madness for that.
The Corporate Ironman was quite fun to do and it gave me a reason to do some training even when I was actually too tired or lazy. It seems like I need a challenge like that to get me moving! Marc and I entered for the Corporate early in the year already because the places fill up quickly.
Besides for the Ironman, we went to the beach, beershack and “kuiered” with family and friends.
The day before her baby was born Nobis came to show me how to make her yummy chicken and sweetcorn soup. It’s a recipe I don’t want to forget…
Here’s what goes in the soup: (and below this list I’ve written more or less the quantities of each ingredient we used when Nobis and I made the soup a few days ago .)
Chicken breasts, onion, garlic, creamed style tinned sweet corn and frozen sweet corn, salt, pepper, coriander seeds, lemon grass(if you can find) otherwise you can use a lemon, chicken stock and boiled water. Celery is optional but not too much as it might be overpowering.
1kg chicken breasts
2 large onions (chopped into small pieces)
4 cloves of garlic (cut into small pieces, not crushed)
3 cans Cream Style tinned Sweet Corn
1kg bag frozen Sweet Corn
Salt and pepper to taste
3 tablespoons chicken stock
1 large handful coriander seeds (whole seeds which you crush)
Some chopped celery
1 medium lemon
This is how we made it:
Put some chicken stock or chicken spice on the chicken breasts. Fry the chicken breasts in butter on low heat. When the chicken is about 90% cooked, cool them and then shred the chicken meat with a fork. Remember not to ever throw any of your flavour away!
Fry the onions in butter in your soup pot. Add your garlic and some water. Add all your other ingredients. Add water to your preferred consistency. Allow to simmer for about 40mins.