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Beefmaster 2015
97
Beefmaster 2015
97
Wenner van dieFotokompetisie 2015
vervolg op bladsy 98
Wen foto Charles en Ancia Campher, Sandspruit Beefmaster.
Beefmaster 2015
98
Finaliste van dieFotokompetisie 2015
Top 8 finaliste
Petana Beefmasters
Top 8 finaliste
Schyff Beefmasters
Top 8 finaliste
Louis Bothma Beefmasers
Top 8 finaliste
Sandspruit
vanaf bladsy 97
Beefmaster 2015
99
Top 8 finaliste
Agen Landgoed
Top 8 finaliste
Agen Landgoed
Top 8 finaliste
Human Beefmasters
Top 8 finaliste
VAN DEV
vervolg op bladsy 100
Beefmaster 2015
100
vanaf bladsy 99
Beefmaster 2015
101
Beefmaster 2015
102
Senior Keurders -
Beefmaster 2015
103
- Opknappings kursus23 Senior keurders het op 17-18 Februarie 2015 te Kroon Boma - Kroonstad vergader.
Die groep kom die middag van die 17de bymekaar by die Kroon Boma en hou ’n heerlike informele “brainstorm-sessie”.
Die 18de skop Pierre Hart die verrigtinge af en verwelkom die senior keurders van regoor Suid Afrika wat tyd afgestaan het om die geleentheid by te woon. Graham Hart en Jan Schoeman lei die samesprekings.
Rasverbetering was die hoofonderwerp, die manne bespreek alles, van keurings en die pligte van keur-ders tot die “Rocking B”.
Die samesprekings was baie positief en almal is dit eens dat Beefmaster BESLIS die ras van die toekoms is!
Daar word ook tyd ingeruim om na ’n klompie beeste te kyk en die manne ruil gedagtes uit.
Die Beefmaster Beestelers Genootskap wil graag elkeen wat teenwoordig was, bedank vir die passie waarmee hul ons ras se belange op die hart dra.
’n Groot dankie ook aan BW Staal –Bos Blanco, vir die diere wat hul tot ons beskikking gestel het. Asook Kroon Boma dat hul, hul geriewe vir ons beskikbaar gestel het vir die geleentheid.
Beefmaster 2015
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Serves 4(The recipe below is for pan-frying but can be adapted for a braai.)
• 4 rib-eye steaks, about 2.5 cm thick• 30ml olive oil• sea-salt flakes• freshly ground black pepper
For The Mushroom Sauce
• 30ml butter• 30ml olive oil• 30ml finely chopped garlic• 300g mixed mushrooms, such as portabellini,
king oysters, porcini and button, chopped• 125ml Sedgwick’s Original Old Brown• 125ml double-thick cream• 10ml dark soy sauce• freshly ground black pepper
1 Allow the steaks to come to room temperature.2 In a big heavy-based pan, fry the mushrooms in the butter and olive oil over
medium-high heat. Add the garlic and season to taste. Keep aside in the pan.3 Heat a griddle pan until piping hot. Brush each steak with olive oil and season
on both sides with the salt and pepper and sear for 2 minutes on each side.4 Remove the steaks from the pan and place on a warm plate, leave at an angle
to rest while you finish the sauce.5 Deglaze the hot griddle pan with the Sedgwick’s Original Old Brown. Place the
mushrooms in the pan back on the heat and pour the sherry with the pan juices into it. Add the cream, soy sauce and a good grinding of black pepper.
6 Serve the warm steaks with the mushroom sauce.
The Captain’s saucy steak
105
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107
Makes 20
• 1/3 cup cream
• 250g white chocolate, finely chopped
• ¼ tsp rose water essence
• 2 tbsp Turkish delight, chopped
1 Heat the cream in a small pot to almost boiling.
Place the chocolate pieces into a bowl, pour
over the hot cream and allow to melt, stir in the
rosewater essence and Turkish delight.
2 Transfer to a lined 20x10cm square tray and
refrigerate for 3–4 hours or until set.
3 Once the mixture has set, remove from the tin
and place on a chopping board, cut into small
squares and serve immediately, or refrigerate
until ready to serve.
Turkish delight and
white chocolate
squares
108
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110
Beefmaster 2015
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