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GEPEKELDE VARKTJOPS MET HEUNING EN MOSTERD

  • Gert Peens
  • Aug 5, 2015
  • 1 min read

PEKELMENGSEL:

340ml bottel swartbier (stout) 500ml koue water

62.5ml growwesout 80ml bruinsuiker

250ml fyn ys

6 mooi varklendetjops, 2-2½ cm dik 62.5ml olyfolie

1 groot toeritsplastieksak

HEUNING-EN-MOSTERD-SOUS:

125ml goeie plaasheuning 62.5ml Franse korrelmosterd

62.5ml sterk hoenderaftreksel 15ml suurlemoensap

Meng alle bestanddele vir sous goed saam en hou eenkant.

Plaas die varklendetjops in die plastieksak. Gooi die pekelmengsel oor en rits toe. Laat staan oornag in die yskas. Klad droog en verf aan albei kante met olyfolie. Braai tot halfgaar en begin dan die varktjops te verf met die heuning en mosterdsous. Draai af en toe om tot gaar. Voeg orige olyfolie by sous. Verhit en gooi oor die gaar varklendetjops.

 
 
 

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