‘n Buffet vir Kersfees

As julle soos ek uit ‘n groot familie kom, is dit die beste en maklikste om ‘n buffet vir die Kersete uit te pak waar almal hulself kan help. Ek het jare terug vir my ‘n ou rustieke buffettafel aangeskaf by Nerf-Af, destyds in Durbanville, deesdae is hulle in Onrusrivier. Daardie dubbeldoortafel dien nie net as buffet as daar baie mense vir ete is nie, maar maak ook die ideale koffiestasie. By Nerf-Af het ek ook al verskeie waardevolle stukke, veral ou emaljeware opgespoor. Die nuutste fonds was ‘n Franse emalje-broodblik, so skaars soos hoendertande.

Vir my Kersbuffet span ek al my emaljeware wat ek my hand op kan lê in om die kos op die buffettafel uit te pak. Die Franse emalje-broodblik dien as blompot waarin ek bosse soutbos , uit my Weskus-veldtuin gepluk, saam met fyn rose rangskik.

Op die dik marmerblok kom die oondgebraaide vinkelvarkboud met gebakte aartappels en appels daarby. ‘n Lekker vars salsa van vars vrugte rond die oondbraad heerlik af. Cos-slaaiblare in ‘n ou emalje-vergiettes gestapel, sorg vir ‘n kraakvars groenslaai. ‘n Heerlike slaaisous, soos die Carmen Niehaus-fynbosslaaisous en ‘n saadkonfetti vir bo-oor strooi is meer as genoeg daarby. As jy wil kan jy enige van jou ander gunsteling Kersfeesslaaie soos tamatieslaai of selfs aartappelslaai of rysslaai bymaak. Vir poeding sorg ek dat daar altyd trifle is, somtyds so eenvoudig soos lae vingerbeskuitjies met baie sjerrie oor, ‘n bakkersvla waarby ek sommer bietjie jogurt inmeng, vars bessievrugte (party tot ‘n stroperige compote gekook) en pekanneute. Alles in lae gepak, afgerond met ‘n bietjie romerige natuurlike jogurt bo-op met vir oulaas bietjie neute oorgesprinkel. As jy wil, maak mooi met vars kersies.

Stapel jou borde opmekaar saam met mooi lapservette. Ek het onlangs ook ‘n waardevolle geskenk gekry by my skoonsuster – my skoonma se beenhefmessegoedstel. En dis hulle wat die Kersfees op my tafel pryk.

Wyne uit Piekenierskloof Wine Company se Piekenierskloofreeks, veral die grenache-wyne waarvoor Piekenierskloof bekend is (insluitend die Carel van Zyl Grenache Noir Old Vine om my pa te gedenk op Kersdag), pas goed by hierdie Kersfeestafel.

Fotos verskaf deur SA Pork.

FENNEL LEG OF PORK WITH BAKED POTATOES

By just changing the type of Carmien tea bags that you are using, you create a whole new dish with interesting flavours without any hassle.

Serves 6-8
Preparation time: 20 min
Cooking time: about 3 hours
Standing time: overnight

PORK
2,5 kg leg of pork, rind scored
Boiling water
60-80 ml (¼–⅓ c) sweet soy sauce
Coarse sea salt
400 g (3) Pink Lady apples
260 g (2) onions
1 L (4 c) Carmién Nursing tea, made with 6 tea bags
SALSA
3 nectarines cubed
20 g coriander leaves, chopped
80 g (1) small red onion, chopped
30 g (1) chilli, chopped
60 ml (¼ c) apple cider or rice vinegar
15 ml (1 T) soy sauce
TO SERVE
2 kg baby potatoes
Grated lemon rind of 1 (100 g) lemon

1 PORK Place the leg of pork with the rind facing upwards on a wire rack in an oven pan. Pour over boiling water. Leave to cool, drain.
2 Rub the meaty side of the meat with sweet soy sauce and the rind with salt. Place open in the fridge with the rind facing upwards. Refrigerate, preferably overnight.
3 Arrange the apples and onion in the oven pan, place the pork on top, rind facing upwards. Oven-roast at 280 °C till rind is nicely browned, about 20 min.
4 Place the 6 tea bags in a jug, add 1 L boiling water. Infuse for 5-10 min till strong. Squeeze out all liquid and remove tea bags.
5 Add the tea to the oven pan, just enough to cover the meaty part of the pork. Cover with foil, lower the heat to 160 °C and bake for about 2½ hours or until the meat is tender. Remove the foil for the last half an hour, allowing the rind to get crispy.
6 SALSA Mix all the ingredients.
7 TO SERVE Cook the potatoes with a dash of oil in the Airfryer till crisp. Add a sprinkle of lemon zest. Cut the meat into slices and serve with the salsa and potatoes.

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