Outydse Soetmosterd – ’n Afrikaanse Kersfees Klassiek
- Dankie Tannie
- 10 hours ago
- 1 min read
Deur Marli Mckellar
Gepubliseer 12 November 2025
Opbrengs:
250ml
Porsiegrootte:
Voorbereidengstyd:
15 min
Kooktyd:
15 min
Wat is Kersfees in ’n Afrikaanse huis sonder soetmosterd?
Dis amper ondenkbaar. Jy kan dalk sonder trifle oorleef. Of selfs sonder die derde soort slaai. Maar sonder soetmosterd? Hoe moet mens dan tong eet?
In baie families (ook myne) draai Kersfees om kos. Ons beplan kos. Kook kos. Pak kos weg. Was skottelgoed. En dan begin dit weer.
Maar tussen al die indrukwekkende disse is daar net één ding waarvoor ek elke jaar wag:
’n Sagte witbrood toebroodjie met oorskiet tong en ’n dik lagie soetmosterd – die dag ná Kersfees.
Dis nie fancy nie. Dis nie modern nie. Maar dis perfek.
Waarmee eet mens
soetmosterd?
🐄 Oorskiet Kersfees tong
🥪 Op ’n sagte witbrood toebroodjie
🐖 By ham
🥩 By koue braaivleis
🥚 Op ’n gekookte eier broodjie
🧀 By ’n kaasplank
Bestanddele:
2 Vars eiers
5 tee (15g) Mosterdpoeier
2.5 eet (30g) Witsuiker
2.5 eet(30g) Bruinsuiker
2g Sout
60ml koppie Kouewater
75ml Witasyn
Metode:
Stap 1
Klits eiers, mosterd en suiker tot lig en romerig
Stap 2
Voeg water, asyn en sout by.
Stap 3
Plaas in ‘n glasbak bo op ‘n pot kookwater bo op die stoof (‘n bain marie) Hou aan roer en kook tot die mengsel verdik
Stap 4
Koel dit af en gooi in jou bottels!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
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