Rissoles with mushroom sauce

Rissoles with mushroom sauce

rissoles

I’ve been away in JHB for the last 10 days and haven’t done much cooking but these were a real treat. It was like summer in JHB so we had a few braais, did the pork ribs and the usual braai food but these were a real nice change after all that heavy eating. Rissoles are just like coated burger patties that you can make with beef, chicken, pork or lamb mince, are quick, light and can be served cold with a tomato salsa. This makes 8 and should be enough for 4.
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Italian style pot roast

Italian style pot roast

beef roast

This is a classic winter meal and often best the next day on a sandwich or with some nice fresh bread. It’s all about the sauce and the tenderness of the meat after a slow cook. You really do need a cast iron baking dish for this one.

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Roast leg of lamb with mustard crust

Roast leg of lamb with mustard crust

Roast leg of Lamb

Roast leg of Lamb

Weekends in the cold weather are Roast leg of Lamb days. This mustard and rosemary crust add such a nice flavour to the outside you will be hard pressed to keep your hands off during cooking. This recipe comes out medium rare so if you like it cooked and very tender try the Roast shoulder of lamb which works just as well with a leg of lamb.

What you need

2kg leg of lamb
100g Dijon mustard
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons lemon juice
Palm of chopped rosemary or 3 teaspoons dried rosemary
salt and pepper

The process

Mix all of the marinading ingredients together very well. Give them a whisk to really combine them.

Place the leg of lamb on a plate and rub the marinade all over the meat. get your hands dirty and get the marinade all over the meat and pour whatever remains over the top.

Cover with cling film and allow to marinade for around 3 hours.

Place in a 180 celsius oven for 1 1/2 hours, the outside will be crusty and delicious.

Set aside for about 15 minutes before carving or all of the liquid will run out and the meat will be dry.

Pork rib marinade

Pork rib marinade

pork rib marinade

Pork Ribs

This is a classic pork rib marinade that is pretty close to what a lot of butchers use. You can add more golden syrup if you like them a little sweeter. Use this as a base to perfect your own sauce.

before we get strated, to get the meat tender and falling from the bone, boil the raw ribs in salted water for about 20 minutes and then let them cool before you marinate them.

What you need

150ml tomato sauce
75ml chutney
75ml honey or golden syrup
Good pinch of paprika
1/2 teaspoon of salt and pepper
1 tablespoon Worcester sauce
1 tablespoon Soya sauce
2 teaspoons granular mustard
50ml vinegar
50ml apricot jam
4 tablespoons brown sugar
1 chili chopped fine

The process

Put everything into a sauce pan over a low heat and and stir until steams comes off the top.

Remove from the heat and allow to cool, place 1kg of the cooled ribs into a plastic bag with the marinade 1 onion which has been quartered, 3 bay leaves and a pinch of peppercorns. (This marinade will do 2kg of ribs, so 2 bags)

Leave the ribs to marinade for at least 2 hours, then braai or grill them until the edges begin to blacken and the meat is pulling away from the bone.

You can baste while they are cooking but not necessary.

Summer time is braai time and another South African braai classic are Sosaties

Winter beef stew

Winter beef stew

beef stew

There is nothing quite like a steaming beef stew in the winter and the real beauty is that you don’t need to spend ages in the kitchen. Its a meal in one pot that is seriously satisfying.

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Traditional Moussaka

Traditional Moussaka

traditional moussaka

Moussaka is traditional Greek food at its best. It’s a bit like a shepherds pie and gives that warm, “I’m home” feeling. The potatoes are optional and you may need to visit the gym or take a few fat burners but it will be well worth it.

What you need

1 kg potatoes
1 kg eggplants slices into 1cm thick strips
500g beef mince
1 small onion chopped
1 tin tomatoes chopped and peeled
125ml red wine
125ml water
250ml olive oil
2 palms of chopped parsley
Salt, pepper and nutmeg
1 tablespoon sugar

Topping

1 liter milk
1 cup flour
125ml melted butter
2 eggs separated
Strong cheese

The process

Peel and par boil the potatoes and allow to cool, then slice thinly.

Place the eggplant slices in a colander or on paper towel and salt liberally with rocksalt and leave for about 40 minutes, then remove as much salt as you can and set aside.

It may seem like a lot of oil but add it to a pan and fry the onions until they turn brown. Add the mince meat and cook for about 10 minutes.

Add the wine, water, the tomatoes, sugar, salt and pepper to taste and finally the parsley and allow to simmer until the water has disappeared. Remove from the heat and set aside.

In a separate pot add 750ml milk and bring to the boil, reduce heat to a simmer,  mix the flour and the rest of the milk together and stir into the hot milk and stir constantly until thick and creamy, add the melted butter and give it a final stir.

Remove from the heat and add the egg yolks, lightly beaten egg whites and a pinch of nutmeg.

Prepare a baking dish by lightly buttering it, place the potatoes in the bottom, cover with the mince, then a layer of eggplant and then the topping. Grate over a good amount of cheese. Place in a 180 Celsius oven until the topping turns brown.

That’s it, Traditional Moussaka and here is a perfect dessert, Malva pudding.

Beef with port casserole

Beef with port casserole

beef casserole recipe

Beef Casserole

This is a rich and very satisfying casserole. The port gives it an aroma and richness that will have you contemplating taking it out of the oven way too early. Beef recipes are the easy recipes you need every day for hearty home cooking and this beef casserole recipe is one you will want to print.
What you need

500g stewing beef cubed
2 large onions finely sliced
1 teaspoon crushed garlic
1 tablespoon flour
200ml port
1 liter beef stock
Pinch of thyme
Salt and pepper

The process

Season the meat and sprinkle over the flour. In a pot or cast iron casserole, brown the meat well and remove.

Add some olive oil and cook the onions until they are soft and beginning to brown. Add the garlic and return the beef.

Add the port and allow it to simmer for a few minutes to remove some of the alcohol, then add the beef stock and the thyme, give it a good mix, cover and place in 200 Celsius oven for 2 hours. If you are using a pot and casserole dish, turn out the contents of the pot ensuring you get all of the sauce, cover and into the oven.

Remove from the oven, the sauce should be rich, thick and shiny. If it is still a little loose, pop it back in the oven uncovered for about 10 minutes.

Best served with mash.

Try the Oxtail stew recipe for a rich and delicious Oxtail recipe.

Indian spiced lamb chops

Indian spiced lamb chops

lamb chops

Indian spiced lamb chops

While we have lamb chops in the house we decided to give them an Indian twist. If you have been to your spice shop like I advised previously, you are going to be very happy with how these turn out. I served them with creamed spinach and they were fantastic. It’s a little something different to your normal lamb chops but sooo very tasty. Most of us know Indian food to be curries but these are a classic Indian food that makes such a nice change.


What you need

8-10 lamb chops
Seeds from 5 cardamom pods cracked
Pinch of ground cloves
Tiny pinch of cinnamon powder
1 teaspoon finely grated ginger (1/2 teaspoon dry)
1 teaspoon crushed garlic
1/2 teaspoon garam masala
Juice of 1/2 a lemon
1/2 teaspoon turmeric
1/2 teaspoon fine black pepper
2 dried chilies finely chopped
1/2 cup water
25ml olive oil

The process

In a very hot pan with a little oil, brown the chops on both sides and set aside.

Reduce the heat and add the olive oil, garlic and ginger and gently stir for about 30 seconds. Add the clove powder, cinnamon, cardamom seeds, garam masala, turmeric and chilies and fry for another minute or 2 until the aromas are really strong.

Add the water and lemon juice and let it all simmer away for about 4 minutes, add the chops to the mixture, stir them around to coat each chop, cover with lid and let it simmer on a low heat for about 10 minutes.

Serve straight away with creamed spinach.

Grilled lamb chops with garlic and rosemary

Grilled lamb chops with garlic and rosemary

grilled lamb chops

In the winter time when the braai doesn’t come out as often as we would like and we have that need for lamb chops, this recipe is fantastic. It’ll give you serious garlic breath so just make sure everyone indulges. It takes 10-12 minutes tops.


What you need

8-10 lamb loin chops
6 cloves garlic finely sliced
Good pinch of chopped rosemary
100ml lemon juice
Salt and pepper to taste
Glug of olive oil

The process

Mix the garlic, olive oil, lemon juice and rosemary together to make a marinade.

Season the chops on both sides and place in a shallow dish.

Pour the marinade over the chops, cover and let them stand for 20-30 minutes.

While the chops are marinating, put the grill on to heat up.

Place the chops on a rack in a roasting pan 3/4 of the way up in the oven. You don’t want them too close to the grill or the garlic and rosemary will burn.

Grill on both sides and serve with boiled or baked potatoes and a side salad or stir fried vegetables.