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Sometimes a recipe just gets stuck in my head and I have to make it straight away. This week it was for curried mince. I went out and bought the ingredients and came straight home. The mince was made and served up with some vetkoek. A traditional South African meal that I hope you try … Continue reading Curried Mince
Dave went to work on the race car, staying over lunch time. I had been at gym and bought venison from the butcher after I had trained. I cut some off to make venison tartare for myself for lunch. This is not Dave's favourite meal so I turned being alone into a win-win situation. Head … Continue reading Venison Tartare
The best part of making your own sausages is that you can determine what goes into them. These sweet smoked chorizo sausages are made from locally sourced pork. You can use any paprika you have to hand to change the flavour profile. Head straight on to the Recipe For Sweet Smoked Chorizo ♥ For those … Continue reading Sweet Smoked Chorizo
This mince and courgette bake is one of those meals you can freeze. I make two at a time, one for dinner straight away. The other gets popped into the freezer for me to take out the night we get home from travelling. Or for nights I really do not feel like cooking. Head straight … Continue reading Mince And Courgette Bake
I think the most popular ragù recipe would be the one for bolognese. I have made my pork ragu in the Neapolitan style using meat, a sofrito and tomatoes. Head straight on to the recipe for Pork Ragu ♥ This past December holiday I made a deal with myself. I would spend a maximum of one hour … Continue reading Pork Ragu
I have taken the recipe for pap lasagne from the nostalgic nibbles chapter in Zola Nene's book Simply Delicious and adapted it to make my baked pap with pork mince. Zola says this is her updated version of pap, sausage and sauce. Head straight on to the recipe for Baked Pap With Pork Mince ♥ I … Continue reading Baked Pap With Pork Mince
The best way to bulk up any meal is to add mushrooms to the mix. #JoinTheBlendTrend by replacing part of the meat in any dish with mushrooms. You could try this with my recipe for cottage pie or simply make these amazing mushroom rolls. Mushrooms are an umami-rich, healthy vegetable. They are nutrient dense adding potassium, B-vitamins and antioxidants to … Continue reading Mushroom Rolls
The text in World Atlas of Food is provided by Mariëlle Renssen and was derived from a variety of sources. It made for some very interesting reading and when it came to choose the recipe for Cuban pork chops I read with interest that citrus fruits were introduced to the country by the Spanish and that … Continue reading Cuban Pork Chops
The term cottage pie first appeared in 1791. This dish was made using any left over meat and the 'new' vegetable, potatoes. This was an affordable dish for poorer people to eat, and the term cottage refers to their dwellings. Originally the dish was lined with mashed potatoes as well. Skip ahead to the recipe … Continue reading Cottage Pie
This recipe for Savoury Mince Baked Pirozhki is my submission to the Daring Kitchen Challenge hosted by Sara from Sassy Suppers Head straight on to the recipe for Savoury Mince Baked Pirozhki ♥ Pirozhki is Russian for 'small pie' and these are usually made from a yeast dough. Here I have made baked pirozhki using a sour … Continue reading Savoury Mince Baked Pirozhki
If you cannot find short ribs ask your butcher to cut them for you - they are cut from the rib and plate primal and a small corner of the square-cut chuck. They may be called thin ribs or an English cut where you live. No matter what they are called, I urge you to … Continue reading Braised Short Ribs
Tamatar gosht is a lamb and tomato curry from Pakistan. According to Curry you should make this tamatar gosht when tomatoes are in peak season and full of flavour. I adapted the recipe quite a bit, and what I am sharing here with you is a simple way to make the best of lamb when you … Continue reading Tamatar Gosht
I made these savoury mince pies, called sfiha, using venison. Skip ahead to the recipe for Savoury Mince Pies Sfiha are traditional Sephardic pastries from Türkiye. They ordinarily consist of lambs mince but lamb has become so expensive here. I really cannot understand why, as we live close to an area that farms lamb. This … Continue reading Savoury Mince Pies | Sfiha
This recipe for Fennel And Pork Sausages has been adapted from Sense Of Taste by Chef Peter Ayub. I have always tried to live my life with integrity. I haven't always succeeded, and I know that I've caused hurt along the way. But, I take full responsibility for my actions and will always acknowledge my … Continue reading Fennel And Pork Sausages
What do you do when your words are stolen? A while back I emailed a recipe to someone and the next thing I knew it was published on their blog as original content. I have no proof the recipe is mine but it was not the first instance. The first instance I know of is … Continue reading BBQ Pork Ribs
Some things are worth making at home from scratch cost wise, but sausages are not one of those things. However, you have to take into consideration what is going into the sausages before you compare prices. Just up the road from us there was a small artisan sausage maker. He originally had a business in … Continue reading Recipe For Home Made Pork Sausages
I bought free range pork cheeks to make this recipe for braised pork cheeks. The method was inspired by Gordon Ramsay. To me, the most important factor when shopping is buying regional produce. We are very fortunate in South Africa that our local Woolworths lets us know where the produce comes from. To that end … Continue reading Braised Pork Cheeks
When Dave and I were in Sicily in 2013 I made a point of looking out for arancini di carne, as these are a traditional food to the region. However, I did not see any which left me wanting to try and make some arancini di carne when we got home. I was quite pleased … Continue reading Arancini Di Carne
Blog-checking lines: November’s Daring Cooks’ Challenge had us on a roll! Olga from Effort Ness Lessly challenged us to make stuffed cabbage rolls using her Ukrainian heritage to inspire us. Filled with meat, fish or vegetables, flexibility and creativity were the name of the game to get us rolling! I made traditional frikkadels. There is … Continue reading Traditional Frikkadels
This pork steak wraps were made as part of my entry into the Zespri® 14 Day Daily Scoop of Amazing Challenge. I am budget beating at the moment by choosing meat that is reasonably priced. I am not compromising on the quality of meat I am buying. I am merely spending my money wisely by getting … Continue reading Pork Steak Wraps