Southern fried scotch eggs

Southern fried scotch eggs

scotch eggs with southern fried coating
Scotch eggs are seriously good comfort food which I take to work with me, leave in the fridge for snacks and even have as a lunch with a nice green salad. They are not complicated to make but do use a bit of oil, take a little while and seem like a mission to make, which often puts people off. Just try it, you will be so pleased you did and there will be a few meals in the fridge!

This recipe makes 6 scotch eggs. I used southern fried coating which is quite salty but very good. You can use regular breadcrumbs, just be sure to dunk twice 🙂

What you need

6 extra large eggs for the scotch eggs

2 more aggs for the egg wash

12 Escort pork sausages (you could use other sausages but Escort are my favorite) You will likely use 10 sausages, the extra 2 are for the cook 🙂

Southern fried coating or bread crumbs

1 teaspoon Finely chopped fresh thyme

1 tablespoon finely chopped fresh sage

The process

Boil the eggs to soft/medium, peel and set aside to cool

Remove all of the meat from the sausage casings and place into a bowl.

Pleace about 500ml of oil in a pot on a medium to high heat and let it come to temperature.

Add the sage and thyme and mix to combine the herbs

Beat 2 eggs in a shallow bowl and place the southern fried mix or breadcrumbs in another shallow bowl.

Now wet you hands, grab an egg and cover with about 1cm of sausage meat all around.

Dunk the covered egg into the egg and then into the bread crumbs/southern fried coating. repaet and then place into the hot oil.

Allow to cook until golden brown.

Remove from the oil and place on an absorbent paper towel.

Thats it, you are done 🙂

Process gallery

Crisp eisbein

Crisp eisbein

Crisp Eisbein

Crisp Eisbein

This is the easiest way to cook eisbein. It removes some of the fat, cooks it through and you have control over the crackling and the crackling is what it is all about after all 🙂 Ever since I had eisbein at a restaurant near the Randburg magistrates court, I have tried to get that same tenderness in the meat and the crisp crackling and think this eisbein recipe is pretty close.

Update 2017: I have been eating a lot of pork the last year or so, tried many ways of cooking it and even tried jamie Olivers way of cooking pork belly, but there is nothing to beat a good eisbein.

If you want to know how to cook eisbein, this is a tried and tested recipe that has been the winner every time. 🙂 enjoy it folks, until next time.

What you need

2 cured and smoked shanks of pork (woolworths has really good ones)

1 onion quartered
1 carrot roughly chopped
1 bay leaf Water

The process

Place the pork shanks into a large pot, add all the rest of the ingredients and put in enough water to cover the pork shanks. Bring it to the boil and then reduce heat and allow it to simmer for about 1 and a half hours.

The meat will be tender and the skins soft. Remove them from the pot and pat dry with a cloth, score the skin diagonally with a sharp knife and salt the skin well.

Place under a hot grill allowing the skin to crisp up. Keep an eye on them and turn to crisp the entire outside. Best served with boiled potatoes tossed in butter and parsley with sauerkraut and strong mustard. Also put some apple puree on the table… you are going to love it.

Boerewors the traditional way

Boerewors the traditional way

borewors-recipeSometimes only a boerewors roll will satisfy the hunger! If you have ever been driving around and racked your brain for the location of that guy making boerie rolls outside the supermarket or the butcher in the middle of the day and have traveled about 10km to find one, then you know you are a born and bred South African!

The rest of you may not quite understand the simple pleasure of biting down on a boerewors roll but for those of you who do understand, the next step is guaging the quality of the wors. Make your own and have that SA experience every time 🙂

What you need

2Kg Stewing beef or silver side
1.5 kg pork belly
20g Whole coriander
2ml Ground cloves
2ml Grated nutmeg
30g Salt
5ml Freshly ground black pepper
100ml White vinegar

The process

Pop the coriander into a hot pan and toss it around for while until you smell that beautiful coriander fragrance quite strongly. Pop it into a pestle and mortar grind it down to a powder, removing any husks and then combine with the rest of the spices.

Cut all of the meat into small chunks and combine with the spices. Put the meat and spice mixture through a grinder or a food processor (make small batches if you are using a food processor). Now add the vinegar to the minced meat and mix thoroughly.

Set it aside for about 1/2 an hour to combine nicely.

Stuff meat lightly into casings and get the braai ready!

Mamas Lasagna Recipe

Mamas Lasagna Recipe

old fashioned lasagna recipe

Mamas Lasagna recipe

Every now and then a recipe comes along that you just have to print and keep, bookmark or do whatever you need to so that you do not lose it and this old fashioned Lasagna recipe is one of those easy recipes. Don’t be put off by the number of ingredients, you will have most of them in your cupboard.

There is no low fat low salt this or that, it’s from a great friend of mine whose grandmother passed on the recipe and has been a favourite in their household for as long as anyone can remember. This is not to say that it is difficult or complicated, it is a lasagna recipe that is unpretentious, great tasting and home style food at it’s best so do what you need to and cook this one, you will be so glad you did. (serves 6) Dish size is 30cm x 20cm x about 8cm deep.

What you need

1 large onion finely chopped/grated
2 teaspoons crushed garlic
150g pork sausage meat
1 kg beef mince
2 tbsp tomato purée
3 tsp dried oregano
2 x 420g tins chopped peeled tomatoes
150ml beef stock
2 heaped tablespoons butter
2 tablespoons flour
600ml full-fat milk
pinch of nutmeg
250g lasagne sheets
Grated Parmesan cheese
Grated mozzarella cheese
Salt and pepper
Vegetable oil

The process

If you are using boxed lasagna, boil the kettle and fill a dish with boiling water, place your lasagna sheets into the water one at a time and allow to stand for about 10 minutes or so so that they par cook. It is important to add them one at a time or they will stick together.

In a pan on a medium heat with a little oil add the onions and cook until they begin to sften, about 3 or 4 minutes. Add the pork sausage meat and fry for about another 3 minutes. You want to make sure that the meat is separated into a mince consistency. Add the beef mince and cook for about 10 minutes, moving it around so that it is all cokked. It may look a bit grey at this stage but have no fear that is how it is meant to look.

Now add the tomato puree, tomatoes, beef stock and oregano, mix it all up and allow to heat through, taste and season with salt and pepper and then leave it to simmer for about 30 minutes or so to reduce the liquid and thicken up while you make the white sauce.

Take a small pot and place on a medium heat, melt the butter and then stir in the flour. You want the flour to cook but not brown so make sure you are tirring all the time and that your stove is not too hot. This should take about 3 minutes with the butter and flour mixture foaming. Now add the milk little by little and stir furiously to get a smooth consistency and you ahve used all of the milk. Now add the nutmeg, give it a good stir and turn off the heat.

By this time your meat sauce should be ready as well and you are ready to get going.

Take a 20x30cm oven proof dish that is at least 6-8cm high and give it a light rubbing with some butter all over the base and add a thin layer of the meat sauce, then a layer of lasagna sheets, a thin layer of white sauce, a sprinkle of parmesan, then another layer of lasagna sheets and repeat until it is all finished. Sprinkle a nice thick layer of Mozzarella over the top with another fine sprinkle of parmesan.

Into a 180 Celsius oven it goes for 40 to 45 minutes or until the top is beautifully brown and bubbling.

That is the very best lasagna you will ever taste! Check out some of the other easy pasta recipes.

Sticky Pork Ribs

Sticky Pork Ribs

Sticky-Pork-RibsRibs are an absolute favourite of mine. To me nothing compares to ribs that have great flavour and tender enough to fall off the bone when you bite down. These ribs have all the elements that make a great rib. It is sticky, chewy, sweet and sour with a hint of the orient. The flavours come out even stronger if the ribs are left overnight in the sticky marinade. This recipe serves 4-6 and takes 1 hour in the oven.
What you need
2kg Pork ribs, separated
Sea salt and freshly ground pepper
Olive oil, for frying
6 garlic cloves, peeled and sliced
10cm fresh root of ginger, peeled and sliced
3 teaspoon dried chilli flakes
2 teaspoon black peppercorns
8 whole star anise
8 tablespoons runny honey
300ml soy sauce
4 tablespoons vinegar
600ml old brown sherry
10 spring onions, trimmed and sliced
800ml chicken stock
The process
Preheat oven to 180 degrees Celsius

Rub a little salt and pepper into the pork ribs.

On the stove plate heat the oil in a roasting pan and brown the meat on all sides. Remove the ribs from the pan and set aside.

Add the garlic, ginger, chilli flakes, peppercorns, star anise and the honey and continue to cook over the heat for 2 minutes or until the honey begins to caramelize.

Add the soy sauce, vinegar and sherry and bring to the boil and leave to simmer for 1 minute.
Add the spring onions and the chicken stock and bring to the boil.

Add the ribs back to your roasting pan and make sure they are all nicely coated with the sauce.

Place in a pre-heated oven and cook for 1 hour until tender. Turn after ½ and hour giving the ribs at the top a chance to languish in that sauce for a while.

Once the ribs are done, take out of the oven.

Take ribs out of the marinade and keep to one side.

Place the roasting pan with the marinade onto the stove and heat the marinade for about 10 minutes until the sauce is thick and syrupy.

Place the ribs back in the pan and coat them with the marinade.

Now roll up your sleeves, have a damp cloth nearby and dig in….

Ginger beer braised pork belly with crunchy crackling

Ginger beer braised pork belly with crunchy crackling

Pork-BellyI don’t often cook Pork but this recipe is so easy and so tasty I made it twice last week to feed the masses. If you need something that doesn’t use a lot of pots and have no time to spend in the kitchen then this is the one for you. The whole preparation takes less than 5 minutes and then you forget about it for 3-4 hours. A lot of the fat dissolves when cooking, I was amazed at how little was left.

This will feed 6 people no problem.

What you need

2 kg piece of pork belly skin on (ask the butcher for a piece that has as little bone as possible)
2 15cm pieces of Rosemary or about 2 teaspoons dry rosemary
6 sprigs fresh Sage
1 liter Ginger beer
300ml water
1 teaspoon cracked black pepper
2 large pinches of salt crystals

The process

Place the pork belly in a roasting pan (the sides should be at least 6cm high.

Pour in the ginger beer until it is almost at the level of the skin and then top up with water until the liquid touches the highest piece of the belly… Don’t worry of it goes a little over the edge and onto the skin.

Place the Cracked pepper corns, Rosemary and Sage into the liquid and then sprinkle the salt onto the skin and into the water.

Now cover with aluminum foil and place it in a 170 Celsius oven for 3-4 hours.

You don’t need to check on it or watch it, just leave it and do what you need to.

After 4 hours remove from the oven, increase the oven temp to 250 Celsius.

Remove the Pork belly from the liquid and peel off the skin, it’s the same as removing the skin from a gammon, it will peel of pretty easily.

Now place the pork belly back into the hot liquid and cover it up again.

Cut the skin into strips about 3cm wide and 10cm long, then place on a baking tray and pop back into the oven to crisp up.

The skin will pop and jump around on the tray but don’t worry when they are blistered white and light brown, they are done. (get as much blistering on each piece as possible)

Slice the pork belly and place on a serving plate then take a little of the juice from the oven dish and spoon over the meat.

Done and dusted, serve with mash, peas and gravy.


Strain off 300ml or so of the liquid into a small pot and add 1 stock pot (these knorr stock pots are fantastic) bring it to the boil and add about 1 tablespoon Bisto. Simmer until nicely thickened.

Mediterranean Pork and Chorico dinner

Mediterranean Pork and Chorico dinner

mediterranean pork with chorico dinner

Delicious Spicy Pork with Chorico

This Mediterranean style stew was really fantastic and you could use any spicy sausage if you don’t have chorico, even a good pork sausage would do the trick, just add a little paprika into the mix. It has plenty of sauce and the crushed grilled potatoes are the perfect  side dish to pick up the sauce. Really, if you like pork and a bit of spice in your food, you are going to love this one, it’s perfect winter food. (makes 4 servings)

What you need

500g baby potatoes boiled
Olive oil
Salt and pepper

500g Pork fillet cut into bite size chunks
150g chorico or your favourite spicy sausage sliced
1 medium onion sliced
1 tin chopped peeled tomatoes (440g)
Pinch chili flakes (1/2 to 1 teaspoon depending on how spicy you like it)
Juice of 1 lemon
pinch sugar

The process

First off put you grill on and while that is heating crush each baby potato with you hand or a fork so that it splits and place on a baking tray. Season with salt and ground pepper and then drizzle about 2-3 tablespoons of olive oil over the potatoes and then place under the grill for about 10 minutes or so until nicely crisped up.

While that is happening place a pan on a medium to high heat, add a little oil and fry the pork pieces, tossing them about every so often until lightly browned all over and cooked through. Remove and set aside.

Fry the chorico in the same pan until you notice the fat being released. Now add the onions and cook for about 5 minutes tossing every now and then. You want them to start softening but not browning (add a tiny bit more oil if needed).

Now add the tomatoes, lemon juice, chili and sugar. Increase the heat to high and bring to the boil, stir about for a bit and simmer for 10 minutes so that all of those flavours meld together beautifully and some of the liquid from the tomatoes evaporates. (Don’t forget to check your potatoes – remove them when ready0

Now add back the pork and simmer for another 2 minutes or so to heat it through.

Thats that, done and dusted… a delicious Mediterranean meal!

Mixed mince meatloaf

Mixed mince meatloaf

pork and beef meatloaf recipe

Mixed mince meat loaf

The mixture of pork and beef with a hint of sage in this meatloaf recipe is something quite marvelous. I am a big fan of meatloaf, it’s cheap, makes a great easy dinner and is fantastic on sandwiches. It’s really important to use extra lean mince especially with the pork and to keep it nice and moist either put a bowl of water in the oven when cooking it or put the loaf tin in a roasting pan with some water in it.

What you need

1 small onion grated
1 medium carrot grated
1 teaspoon crushed garlic
1 1/2 tablespoons finely chopped fresh sage (or 1 heaped teaspoon dry sage)
300g lean pork mince
200g lean beef mince
1/2 cup breadcrumds
2 tablespoons tomato puree
1 teaspoon English mustard (optional)
1 tablespoon Worcestershire sauce

The process

Prepare a baking tray or small loaf tin(17cmx11cmx8cm) by smearing it with a little oil and heat your oven to 180 Celsius.

In a pan on a medium heat add the onion and carrot and cook for about 3 or 4 minutes until it begins to soften, add the garlic and cook, stirring every 30 seconds or so for another 3 or 4 minutes.

Now add the sage and give it a good mix through and then remove from the pan and place into a large mixing bowl.

Add the pork mince, beef mince, breadcrumbs, tomato puree, Worcestershire sauce and the mustard if you decide to use it. Now get you hands in there and mix it well to evenly distribute all of the vegetables. Give it a light seasoning with a bit of salt and black pepper and then a final mix.

If you are using a baking tray, place it into the center of the tray and form into a loaf shape or place into your loaf tin and pack it down quite well.

Place in the oven with an oven proof bowl containing about 500ml water.

Bake at 180 Celsius for 45 minutes until the loaf is firm. If you are serving it hot, allow it to cool slightly for about 5-10 minutes before turning out and slicing.

Serve with peas and mash or any of your favourite vegetables.

Here is a more traditional meatloaf recipe with tomato sauce topping.

Toad in the Hole

Toad in the Hole

traditional english toad in the hole recipe

Toad in the hole

Don’t let the few ingredients fool you on this Toad in the hole recipe, it is fantastic. The batter will rise and rise and you will be tempted to open the oven, but resist and you will be rewarded with a puffed up Yorkshire pud that is hard to beat. If the areas below the sausages are a little wet don’t fret, this is exactly what you are meant to have. (for 3-4 people)

What you need

6-8 pork/beef sausages
1 1/2 tablespoon oil
225g plain flour (it is important to measure it)
4 large eggs
250ml full cream milk

The process

Heat your oven to 200 Celsius while you prepare, it is very important to place the dish in a hot oven.

You can use a metal roasting pan or an oven proof dish for this recipe that should be something close to 30cm x 20cm and have sides at least 7cm high.

Add the oil to your dish or pan and arrange the sausages in the base, place in the oven and bake for 10-15 minutes to cook the sausages while you prepare the Yorkshire pudding recipe. I cannot emphasis enough how important it is to get good quality sausages, some sausages have way too much fat in them and shrink down to these little tiddlers.

In a mixing bowl, add the flour, 3/4 of the milk and eggs, whisk it to a smooth consistency and then add the last of the milk in 2 portions mixing well between each addition. You will have a nice smooth, quite runny consistency. Season with a little salt and white pepper, give it a final whisk and transfer to a jug.

Take the sausage out of the oven and with tongs or a fork, move them around a bit so that none of the sausages are stuck to the bottom and try to leave equal spaces between the sausages. Now slowly pour the mixture in between the sausages so that they are almost covered.

Return to the oven for about 40 minutes and watch the Yorkshire pudding rise. It will rise above the edge of the dish. Check after 35 minutes or so to ensure that it does not burn. The Yorkshire pud should be a deep brown. puffed up and the sausages should be partly visible.

Serve straight away with a nice gravy. There is no reason why you could not use chicken sausages if you are averse to meat!

Bangers and mash

Bangers and mash

bangers and mash recipe

Bangers and mash

Bangers and mash with a tomato and onion gravy is the easiest and tastiest recipe thanks to tinned tomato and onion mix. You can use pork or beef sausages, tastes just as good. You really must give this a try, it will become a regular in your household, simple tasty home style food.

Lets call it African Bangers and Mash, the British bangers and mash uses a brown gravy, here we are giving it some real flavour. This, along with the Scotch egg recipe need good quality sausages and the Woolies porkers or the Escort sausages are the ones you need. Over December I got some porkers from Checkers in Seapoint and they were truly terrible. (3 or 4 people)

What you need

8 pork or beef sausages
1 tin tomato and onion mix or chopped tomatoes
6 strips bacon chopped

5 or 6 large potatoes
butter (1 or 2 tablespoons)
milk (approx 100ml)
Salt and pepper

The process

Start by peeling your potatoes and cutting them into 8ths, place them in boiling water to cook while you prepare the sausages.

Cook your sausages in a pan on a medium to high heat until nicely browned. When you are half way through cooking the sausages, add the bacon and cook through.

Turn you stove to low and add the tomato mix to the pan and allow to simmer for about 4 or 5 minutes. You want the tomato gravy to reduce a little.

Drain off the potatoes when they are nice and soft and mash very well adding about 100ml milk and a heaped tablespoon of butter and seasoning to the mash. The secret to light and fluffy mash is quite simple, mash, mash mash and stir stir stir. Get someone else involved in the mashing if need be, there is something really good about smooth light mashed potatoes.

This is a really good and economical meal that you will love. It’s weekday cooking at it’s best, easy, economical and quick.

Another great pub style recipe is the rare beef with dipping sauce, try it!