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This was the first time that I made crispy bao buns. And after making these, it won't be the last time. You do not need a bamboo steamer for this recipe, just a large lidded pan. The method is similar to making crispy dumplings and the result is a really tasty meal. Head straight on … Continue reading Crispy Bao Buns
Using the humble (and cheap) pork neck you can make this really scrumptious pork neck melanzane. This recipe uses traditional Sicilian flavours. But you could change it up by using peppers in place of the aubergines, tequila for the balsamic, and a Mexican cheese. Head straight on to the Recipe For ♥ Pork Neck Melanzane … Continue reading Pork Neck Melanzane
I love Asian flavours and the ingredients are always to be found in my fridge. I decided to use them to make these Asian style venison shanks. Head straight on to the Recipe For ♥ Asian Style Venison Shanks ♥ South Africa has rolling blackouts as our Government run electricity supplier is defunct. In 1994 … Continue reading Asian Style Venison Shanks
You can adapt this recipe for Cape Malay venison shanks by using lamb shanks. Or make it more budget friendly and use mutton chops or stewing beef. Either way, your kitchen will smell enticing. Head straight on to the Recipe For ♥ Cape Malay Venison Shanks ♥ Whilst on the phone to a service consultant … Continue reading Cape Malay Venison Shanks
Pre Covid one could not get beef cheeks for love nor money. Restaurant chefs grabbed them and they became a luxury item. But now, there seems to be easier availability. And the price is budget friendly. I made a beef cheek ragu reminiscent of what we have had in Italy. Head straight on to the … Continue reading Beef Cheek Ragu
I made this Bourbon and Orange Glazed Gammon two years in a row. It is so good, and we ate cold gammon for days afterwards. This is a great alternative to traditional glazes as it is not too sweet. Head straight on to the Recipe For ♥ Bourbon And Orange Glazed Gammon ♥ The latest … Continue reading Bourbon And Orange Glazed Gammon
These black pudding meatballs are such a creative way of using what I consider a breakfast treat. You will be surprised at how tasty these are, and just how easy they are to make. Head straight on to the Recipe For ♥ Black Pudding Meatballs ♥ I am having a few issues of questioning people's … Continue reading Black Pudding Meatballs
The recipe for baby back ribs was aimed for people with gas braais that have a smoker box. As we don't have one, Dave improvised and made a small foil container for the smoke. It worked a charm and the ribs were extremely moreish. Head straight on to the Recipe For ♥ Baby Back Ribs … Continue reading Baby Back Ribs With A Honey Teriyaki Glaze
Making a dry rub to keep is something we do quite often. This recipe for five spice rub was used for baby back ribs. And seeing has I had made extra, we used it for some eland steaks as well. Head straight on to the Recipe For ♥ Five Spice Rub ♥ In November 2019 … Continue reading Five Spice Rub Made With Fresh Spices
I have adapted this recipe for Beef Barbacoa from Inger who blogs over at The Art Of Natural Living. It is so good that I have made it more than once. Served on a bed of curried carrot mash, this made for a great meal. Head straight on to the Recipe For ♥ Beef Barbacoa ♥ … Continue reading Beef Barbacoa | Slow Cooked And Delicious
Making these sous vide short ribs takes time. But thankfully, most of it is done in the sous vide. This means you don't have to pay attention to what will be an amazing slow cooked meal. Head straight on to the Recipe For ♥ Sous Vide Short Ribs ♥ So, you might be wondering why … Continue reading Sous Vide Short Ribs
Having skipped our annual April / May holiday I had to bring Europe to my home. These merguez sausages remind me of France and the amazing times we have spent there. Head straight on to the Recipe For ♥ Merguez Sausages ♥ Regular readers will know that I have had a particular issue with my … Continue reading Merguez Sausages
Inspired by Chef Mimi's recipe for Cuban black bean soup, I made pork and beans. It was a hearty and comforting dish and perfect as a pick me up. Head straight on to the Recipe For ♥ Pork And Beans ♥ Five days into lockdown I dropped my fitness tracker. I started off with a … Continue reading Pork And Beans
I made this glazed gammon well after Christmas, for a family dinner. I take great joy in watching our granddaughter eat food with utter delight on her face. It makes cooking for all of them a pleasure. Head straight on to the Recipe For ♥ Glazed Gammon ♥ The other day while walking to my … Continue reading Glazed Gammon
You need time on your hands to make this barbecue brisket. The meat needs marinating in a dry rub overnight, and then cooking for 4 hours before finishing it off on the barbecue. Head straight on to the Recipe For ♥ Barbecue Brisket ♥ We have a friend who is 20 years older than … Continue reading Barbecue Brisket Coated In A Delicious Sauce
I had to wait two years to find fresh waterblommetjies. These pond weeds only grow if we have rain. Once I found a packet, the first thing I made was waterblommetjie bredie. A bredie is a Western Cape stew, always made with mutton. Head straight on to the Recipe For ♥ Waterblommetjie Bredie ♥ I … Continue reading Waterblommetjie Bredie Using Mutton
Next time I make this porchetta, and there will be a next time, I will try and get a longer cut of shoulder. This one was very squat and not well butchered. But the taste was sublime and took me right back to Italy. Head straight on to the Recipe For ♥ Porchetta ♥ Last … Continue reading Porchetta | Boneless Pork Roast
With an abundance of beautiful aubergines together with new potatoes in my veggie box I was inspired to make moussaka. I have no idea how traditional this recipe is, but it was super tasty. The best part was that I made enough for Dave and I to enjoy the meal twice. Head straight on to … Continue reading Moussaka | My Take On This Traditional Dish
Using David's recipe, I made marinated ribs. These came shortly after I used the same blend to baste some chicken wings. Mark had come over to visit and the child loves a good braai. As we see so little of him I always try to make what he loves. This marinade recipe ticked all the … Continue reading Marinated Ribs | Perfectly Flavoured
When you mention ragu, people automatically think of bolognese sauce. But, in Italy, a ragu pasta sauce is any sauce for pasta that contains meat. These sauces differ from region to region, and mine is Northern Italian. It uses ground beef as the protein. Head straight on to the Recipe For Ragu Ragu Pasta Sauce … Continue reading Ragu Pasta Sauce