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You will never buy bacon again after making this home cured pork belly. I vowed when I gave up smoking that I would never become an ugly non smoker and that I would always remain a tolerant ex smoker. However, this has not been the case. We have a friend who is the most selfish smoker … Continue reading Home Cured Pork Belly | Bacon
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
I have twice tried haggis and the first time was not a memorable experience. We had it at a local restaurant for Burns Night and frankly it was nothing to write home about. When we were in Scotland I ordered some at a local pub, and what made it was the whisky sauce! Skip ahead … Continue reading Haggis
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
The moment I got my email for round 2 of Freshly Blogged I knew I was going to make beef dumplings served in broth. I have wanted to make Chinese dumplings for quite some time now, and this challenge presented the perfect opportunity. Dumplings are traditionally served in a broth and given that it is … Continue reading Beef Dumplings Served In Broth
Thanks again to Alex for his guest post. This time he shares his recipe for burger and chips. I'm back again.... The other day Tandy dropped a VERY broad hint that I needed to cater for the Canadian GP and that, furthermore, Burgers and Chips would be the perfect meal. I mean... huh? How is … Continue reading Burger And Chips | Guest Post
These Mussamam Curry Pork Chops were made for the What's In The Box challenge. One of my favourite TV shows has to be Chopped. Here, contestants are given a mystery box of ingredients in 3 rounds and they have to come up with a starter, main course and dessert. Four contestants start the first round and … Continue reading Mussamam Curry Pork Chops
After having posted this recipe for Venison Roast With A Coffee And Star Anise Rub I have seen it countless times on television. It must therefore be a great flavour combination. I love it when a concept in my head translates perfectly into a meal. When I went to the launch of Checkers Single Origin … Continue reading Venison Roast With A Coffee And Star Anise Rub
This slow cooked lamb shanks recipe makes use of sumac. This is one of my favourite flavourings to use with lamb. Am I confused, or does New Zealand have so much lamb they can export it all over the world? And if that is the case, in the UK where do all their lambs go … Continue reading Slow Cooked Lamb Shanks Seasoned With Sumac
I was provided with a bottle of Amarula in order to enter this competition, and the prize for the winning dish is a luxury getaway in the Bushveld. This post is in line with my blogging policy. I made this Venison Braised In Amarula for my entry. Venison Braised In Amarula After I told my … Continue reading Venison Braised In Amarula
The Secret Recipe Club is a monthly challenge that I really love participating in! I have been taking part since August 2011 and each month I am get to meet a new blogger! This month I got to visit with SteakNPotatoesKindaGurl - Desi is a psych major (I am too) and has just listed her 30x30 - 30 … Continue reading Parmesan Meatballs
Last year I attended the launch of Cape Winelands Cuisine at Pierneef à La Motte and one of the recipe cards we were given was for this Venison Pie With A Buttermilk Pastry Topping. I am very lucky in that we have a few friends with access to venison through their hunting and we were … Continue reading Venison Pie With A Buttermilk Pastry Topping
Usually made with veal shanks, osso bucco comes from Lombardia Italy. I have made mine using beef shin as that is what is locally available. I wonder what makes a person not listen when you speak to them? Recently Dave and I met a salesman at an exhibition stand at The Good Food and Wine … Continue reading Osso Bucco Made With Beef Shin
I love it when The Secret Recipe Club challenge arrives in my inbox! Even when I am very busy and think I might not have time to get it all done for the month. This month I was assigned Melissa's Cuisine and I spent a morning reading through her blog. Melissa's husband Mike is certainly very lucky … Continue reading Pasta With Roasted Tomatoes
A word that in my mind delivers exactly what it means is frikkadels. I cannot translate this for you, but when I say this Afrikaans word, or hear it, I know I am going to get baked meatballs. This is a traditional Afrikaans dish and I have adapted the recipe from Cape Winelands Cuisine to share with … Continue reading Frikkadels | A South African Meatball
I made Braised Oxtail With Peanut Sauce (Karé-Karé) for the Eat For The Earth initiative. The Eat For The Earth initiative from Yuppiechef is being held for the second year running. I hosted a meal on World Environment Day and made a donation to Soil for Life. If you would like to make a donation of any … Continue reading Braised Oxtail With Peanut Sauce
I made Pak Choi And Carrot Meatballs for the Secret Recipe Club. ... and if you are wondering what all the marks are on the plate, it is flaked oryx salt I used as a finishing salt. Pak Choi And Carrot Meatballs This month, I have been assigned Lick The Spoon for The Secret Recipe Club … Continue reading Pak Choi And Carrot Meatballs
I love making roasts, and roast pork is a firm favourite in our house. I love to travel, and look forward to a future where that is all I do. In the past ten years I have been to Italy (twice), France (twice), England (twice), Australia (three times), Germany, Switzerland and Bali. This year, Dave … Continue reading Roast Pork