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Looking for the perfect Sunday roast? Then look no further than this recipe. I made Herb Crusted Pork Belly for The Secret Recipe Club, as an adaption of a recipe that called for untrimmed pork loin. I just loved the idea of The Secret Recipe Club when I saw it and I have joined up. Each … Continue reading Herb Crusted Pork Belly
Coriander is a herb you either love or hate. But if you love it then for sure you need to make these Lime And Coriander Marinated Lamb Chops. I hardly ever think that what I do or say is taking the moral high ground but something has happened recently that made me think about moral … Continue reading Lime And Coriander Marinated Lamb Chops
For my cumin crusted pork fillets I made use of both whole and ground spices. I much prefer to make my own rubs, marinades, curry blends, stocks and sauces than buy premade, salty, full of all sorts of unpronounceable words! To this end I have a drawer packed full of spices and herbs and often this is … Continue reading Cumin Crusted Pork Fillets
These ginger beef patties tick all the boxes in my opinion. Great to be served as sliders. I loved watching Come Dine With Me - and I even had a challenge around the theme. And now, Come Dine With Me is coming to South Africa. A friend asked me if I was going to enter and … Continue reading Ginger Beef Patties
These Guacamole Burgers came about as I did not want to serve up a plain burger patty on a roll, and I was not in the mood for meatballs. I always look for the positive in all situations, and even more so in ones that are not good. For instance, on the Friday afternoon I … Continue reading Guacamole Burgers
There is nothing better than grinding your own meat to make meatballs, and this recipe for lamb meat balls is a perfect way to start. It is not often that you can find lamb mince in the shops, but I have been able to find lamb steaks. I got an artisan stand mixer for Christmas … Continue reading Lamb Meat Balls
The Vinatics task for the month was to pair the Roodeberg with a selection of recipes, and even though I cannot state that the wine does go with this Slow Cooked Lamb Neck, I can tell you for sure that red wine is a perfect accompaniment to this really hearty dish. Our friend Nico is … Continue reading Slow Cooked Lamb Neck
I was inspired by a recipe posted by Cook Sister! to make a lamb shank curry. If you remember, I had decided after testing the Adoro Mouvèdre, with both cheese and chocolate, to make a curry to see just how well this wine complimented a curry. In my opinion, star anise is one of the … Continue reading Lamb Shank Curry
Shepards pie is comfort food made with lamb mince. This is perfect for a cold or rainy night, and a great meal for children. It is a good way to get vegetables into a meal, and you can omit the spices if you want to. However, I think they add to the flavour of the … Continue reading Shepards Pie
I rotate our meal plan very simply: meat, chicken, fish, vegetarian. That way, if it is a meat night, I only have to think of what to do with the meal! I love sirloin but was not in the mood for a plain old steak so decided to make use of the sambal oelek that … Continue reading Thai Inspired Sirloin Stir Fry
Roast Beef Fillet in my opinion must be served rare. I don't even mind if it is blue, but it must be warm in the centre. This roast beef was cooked to perfection and served with a truffle and mushroom sauce. The key in my mind to getting your meat done perfectly is to get … Continue reading Roast Beef Fillet
A friend of mine from Primary School has asked me for this recipe for Beef Strogonov. This traditional dish of classic Russian cookery has been known in Europe since the 18th Century. The Stroganovs were a family of wealthy merchants, financiers and patrons of the arts, originally from Novgorod. They set up trading posts as … Continue reading Beef Strogonov
This lamb tagine was made using my Le Creuset Tagine. It is the perfect slow cooker and works both on the stove top, and in the oven. Lamb Tagine 15 mls olive oil250 g stewing lamb ((you can use neck or shoulder))15 mls cumin seeds2.5 mls cayenne pepper5 mls dried mint5 mls dried rosemary15 … Continue reading Lamb Tagine
In continuation of how to prepare for and host a luxury dinner party, this is the next step. After the dessert has been prepared, I move on to my main course - the most components for any course will always be found in the main course. If everything is prepared beforehand, there is no chance … Continue reading Roast Pork Fillet For A Luxury Dinner Party
I love stir fry's and if ever I want a quick meal, and don't feel like cooking I head out to Simply Asia for a not so simple wok cooked meal. This wok cooked meal can be cooked just as quickly in your own home. Take the time to cut your own vegetables and enjoy … Continue reading Thai Inspired Stir Fry
Pork chops and apples has to be one of the most common pairings. Not wanting to make a traditional apple sauce, I chose to chop up some Granny Smith Apples and pan fry them off with some balsamic reduction. A marriage made in heaven. Pork is relatively cheap and an easy meat to find world … Continue reading Pork Chops
Having made nero (black) pasta for the first time ever I knew I had to make a sauce that would stand out - and this one for Pasta With Meatballs really did! Nero pasta, or black pasta, is made with squid ink. This is not readily available in South Africa. I found some in a … Continue reading Pasta With Meatballs
At the recent food bloggers conference there were two Le Creuset pots that were giveaways. One went to Colleen for organizing the event, and the other did not go to me! However, I did get a voucher from yuppie chef, and so decided I would get my pot. The first meal cooked in it had … Continue reading Oxtail
This recipe for Babotie comes from my Curry cookbook. Babotie is a spiced minced meat baked with a savoury custard. According to the book, it was brought to South Africa by Southeast Asian slaves in the 17th Century. Babotie is a tribute to Cape Malay cooking styles and Islamic culinary influences. Boer settlers would bake … Continue reading Babotie | Bobotie
Raymond Blanc has provided the best advice for cooking steak in his autobiography. Follow this recipe and you will be guaranteed the perfect steak. Until I got a sous vide cooker this was the method I used to cook steak. The photograph does not do justice to this delicious meal. To me, the most important … Continue reading The Perfect Steak With A Little Help