| Impala Vleis Brits™ celebrating thirteen years of business and very proud of our achievements. |
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| Impala Vleis Brits™ celebrating thirteen years of business and very proud of our achievements. |
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It all started in 2008 when two brothers Francois & Walter Rossouw purchased a small butchery situated 2km outside of Brits. At the time, the butchery had no more than 8 staff members which included management. Today with over 217 staff members we are still laying everything on the line day after day for our clients and striving to be better. In 2011 Impala Vleis Brits™ won its first Cleaver Award (Platinum for North West) and was confirmed as the pace setter for the area. The business today has the same values on which it was founded - being a service driven company and being a place where staff can grow and be part of a great legacy. Despite a difficult time the past year we are grateful that we are still growing in business. We thank our customers for their loyal support over the past decade. |
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| Impala Beef Short Rib Stroganoff by Annelien Pienaar |
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SHORT RIB STROGANOFF 15 ml (1 tbsp) Funky Ouma Olive oil
15 ml (1 tbsp) butter
1 onion, finely chopped
250 g mushrooms, sliced
5 celery stalks, thin slices
1 kg short rib cubes
30 ml (2 tbsp) cake flour
90 ml brandy
500 ml (2 k) meat stock
250 ml (1 cup) sour cream
Salt ‘n pepper to taste
Impala Country Fruit Chutney
Pre heat the LK cast iron pot to smoking hot. Drizzle the meat with olive oil and sear the meat in small batches in the hot pot. Remove meat from the casserole and fry the onion, mushrooms and celery in the same pot for 5 minutes. Add the meat and hot stock to the casserole and simmer for 2 hours on low heat or 3 hours in the oven at 170C. Once cooked and soft to the touch, add the sour cream and seasoning and stir. Serve with pearl barley and Impala Country Fruit Chutney. Portions: 4 |
PEARL BARLEY AND SPLITPEA SIDE DISH
250 g (1 cup) pearl barley
125 g (3/4 cup) split peas
1 liter of water
1 stock cube of choice
Pre soak the barley and split peas for 2 hours in enough hot water and let it soak. Drain the water from the mixture until it runs clear by adding some extra water.
Add to a large saucepan the soaked pulses, water of recipe, stock cube and boil on moderate heat for 35 minutes until soft and chewy.
Drain extra moisture and give the cooked pulse a good drizzle of olive oil to prevent it from clumping while cooling.
Portions: 4 |
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AMARULA MALVA PUDDING 200 g (1 cup) treacle sugar
1 large egg
15 ml (1 tbsp) butter
60 ml (4 tbsp) apricot jam
140 g (1 cup) cake flour
5 ml (1tsp) bicarbonate of soda
pinch of salt
250 ml (1 cup) Ideal milk or cream
15 ml (1 tbsp) white vinegar
5 ml (1 tsp) vanilla essence Pre heat oven to 180 ℃. Prepare a glass oven dish 19 cm x 15 cm with non-stick cook ‘n spray and set aside. Beat butter, sugar, egg and apricot jam together until very light and creamy. Sift all dry ingredients together. Mix all the liquids together and add to this the dry ingredients. Mix well and bake for 30 minutes. Prepare the sauce. |
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SAUCE
500 ml (2 cups) cream or ideal milk
115 g (½ cup) butter
125 ml (½ cup) treacle sugar
60 ml (4 tbsp) warm water
3-5 tbsp Amarula
Add all ingredients except Amarula into a saucepan and bring to a boil. Boil 5 minutes and keep warm until the Malva pudding are baked. Pour the hot sauce onto the hot pudding and set aside to cool. A Malva pudding should have a slight indent in the centre!
Serve with UltraMel custard Portions: 4-6 Source: Annelien Pienaar
Website: www.annelienpienaar.co.za
Facebook: https://www.facebook.com/groups/boerekostwist/ |
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| PRODUCTS USED IN THE FIT FOR A KING "BEEF SHORT RIB STROGANOFF" RECIPE |
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| | Short rib is cut from the fore quart of beef and is one of the most flavourful cuts of meat and very versatile. Short rib can be marinated and cured for a variety of meat dishes. It can be prepared for flame grilling, casseroles, and pan frying. The reason why this cut is so flavourful is due to the concentration of flavourful fat. | |
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| | LK strive to offer South Africa a locally produced, quality product at an affordable price. Their product range offers practical and innovative outdoor cooking solutions for you to enjoy the ultimate most pleasurable braai experience. | |
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| | Wüsthof was founded over 200 years ago in Solingen, Germany, and has become synonymous with form, function and uncompromising quality. Their knives have earned the trust of thousands of foodies and professional chefs across the globe, making Wüsthof one of the world's leading knife brands. The two-stage knife sharpener is safe and easy to use. Sharpening requires nothing but a few easy strokes to keep blades sharp. | |
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| SOMETHING FOR ALL THE HUNTING ENTHUSIASTS OUT THERE |
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| | The "original biltong slicer" since 1955. The first hand biltong slicer was manufactured from wood and pieces of scrap metal. Once the idea was established, the slicer was manufactured from cast aluminium and the blade was designed to be in a spiral shape. The same blade shape is still in use today. | |
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| | The different shape patty formers (presses) are made from cast aluminium, and is epoxy coated. | |
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| | Professional butcher's knife used in meat processing for splitting, stripping and slicing larger joints. Victorinox the world famous makers of the original Swiss Army pocket knife, also manufacture the Swibo Professional range of butchers knives which feature their signature yellow coloured sanitary safe Grilon handles. Highly recognized in the meat industry and used internationally by the trade in the catering and butchery profession.
We stock a big range of knives and sharperners, meat trays, hunting knives and other products. | |
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| Treat someone special today with an Impala Vleis Brits™ Gift Card to spend at our store . Now available is a new set of gift cards. Gift card purchased in store, only to be used at our shop. Gift card purchased online, will be supplied with a digital voucher for online shop only. | |
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