Sausage and potato dinner

Sausage and potato dinner


Sausages and potato

This has got to become a favorite with many of you. It’s really quick and you can use beef, pork or lamb sausages. The humble sausage transformed into something really special. kids and adults will love this one which is perfect for cold winter nights. (good for 4 people)

What you need

500g baby potatoes
12 sausages
125g strips bacon chopped
2 tablespoons olive oil
2 large onions sliced
1 heaped teaspoon crushed garlic
1 tablespoon granular mustard
4 or 5 chives chopped finely
250ml sour cream

The process

Boil the potatoes until they are cooked through and tender.

Place the sausages in a pan with water about half way up the sides of the sausages on a high heat and cook until the sausages are firm, remove and slice diagonally about 1cm thick.

In a wok, add the bacon bits and cook until almost crisp, add the onion and garlic and stir fry until the onion is soft, add the sausages and potatoes and stir fry, tossing from time to time until the sausages are cooked through.

Add the chives, mustard and sour cream and toss around until the mixture is well blended and hot.

Serve straight away with a nice warm crisp roll. Perfect weekend food.

if you love sausage meat try this sausage meat pasta

Tuscan chicken casserole

Tuscan chicken casserole


Tuscan chicken casserole

Here is something really homely and heartwarming. It takes a while in the oven but just a few minutes to prepare, perfect for weekend wintery dinners, just let it cook and fill the house with delicious smells. It’s so simple you wont believe how great it tastes.(4 to 5 people)

What you need

8 skinless chicken thighs
2 medium onions sliced
4 slices bacon chopped
4 tablespoons lemon juice
3 tablespoons white wine vinegar
1 chicken stock cube
1 cup hot water
1 teaspoon sage (if using fresh sage, 3 teaspoons)
1 teaspoon rosemary (if using fresh rosemary, 3 teaspoons)
2 tablespoons maizena
salt and pepper

The process

Heat the oven to 180 Celsius and get out a casserole dish with a lid.

Place the chicken pieces in the bottom of the casserole dish, sprinkle over the bacon and onions.

Mix the lemon juice, vinegar, hot water, stock cube and the herbs and pour over the chicken.

Place in the oven for about 45 minutes and then mix the maizena(corn flour) with a little water, about 3 tablespoons and mix into the liquid in the casserole dish and season with salt and black pepper.

return to the oven for another 15 minutes or so.

Thats it, done.

Serve with rice or bioled baby potatoes or this warm potato salad

Recession proof lamb casserole

Recession proof lamb casserole


Lamb casserole

This s a very simple and delicious lamb neck casserole that is surprisingly tasty. You can use neck or braai chops. Both are fairly fatty cuts of meat so trim them slghtly or if you are like me, just use them as is… I’m a sucker for the flavour from fatty meats.( for 4 to 5 people)

What you need

6 lamb neck or braai chops
2 tablespoons brown sugar
1 teaspoon ginger powder
1 teaspoon mild curry powder
1 beef stock cube
4 tablespoons tomato sauce
1 1/2 cups water
2 tablespoons maizena

The process

In a pot on a medium to high heat, add a little oil and brown the chops.

While they are browning, mix together all of the rest of the ingredients except the maizena and pour into the pot with the browned chops.

bring to the boil, then reduce the heat to medium low and allow to simmer with a lid on for 1 1/2 hours.

Now mix the maizena with a little water and mix into the liquid and alow to simmer for a few minutes more until the sauce thickens.


Serve with yellow rice, your favorite veggies steamed and tossed in butter.

Quick Tandoori beef casserole

Quick Tandoori beef casserole

tandoori-beef-casseroleThis is another one of those super quick casseroles that you will make over and over again in the winter. make it as spicy or mild as you like. (4 people)

What you need

500 – 600g beef cubed
1 large onion halved and sliced
1 teaspoon corainder powder
2 teaspoons turmeric
1 teaspon cumin
3 tablespoons chutney
1 tablespon soy sauce
1/2 cup plain yoghurt

The process

Heat the oven to 180 Celsius

Mix together all of the ingredients except the yoghurt, you can do it straight in the casserole dish.

Cover the casserole. If you don’t have a lid for your dish, just cover with foil and seal as best you can around the edges.

Bake in the oven for 90 minutes.

Remove from the oven and mix in the yoghurt, return to the oven, cover up again and cook for a further 30 minutes.

Serve with rice and try the Cucumber Raita, it goes perfectly with this one.

Lamb stew

Lamb stew


Lamb Stew

It really doesn’t get much easier than this one and I like it just as it is without any vegetables in the meat, it becomes so easy to make it into a curry or add any other herbs or spices that grab me on the day (which sometimes includes adding veggies if I am feeleing a bit lazy). It should come out really thick, a little sticky in fact and I don’t know what the sugar really does, but man oh man, it makes a huge difference.

What you need

125g diced streaky bacon (1/2 packet)
1.5kg lamb cubed (ideally, leg of lamb)
1 onion finely chopped
1 teaspoon crushed garlic
2 tablespoons flour
2 teaspoons sugar
250ml beef stock
50ml tomato paste
Robertsons salt and freshly ground black pepper

The process

Heat the oven to 180 Celsius and have your casserole dish standing by.

Take the flour and place in a bowl, season with a little salt and pepper.

In a pan on a medium heat with a little oil cook the diced bacon and onion, place in your casserole dish once cooked.

Now add a little more oil to the pan, place small amounts of the lamb cubes into the flour, cost them and place into the pan to brown. As they are ready, place them into the casserole with the bacon.

Add the beef stock, sugar and tomato paste to the pan and stir to combine and remove any bits from the base of the pan.

Pour over the meat in the casserole dish and place in the oven for 1 hour.

Done and delicious, serve with boiled baby potatoes/ mash or rice and peas.

Chickpea lamb

Chickpea lamb

chicpea-lambChickpeas are so good for you and in the winter we need every last natural vitamin and mineral we can get to keep colds and flu away and here is a great recipe. It’s go a nice bite to it and smacks of North Africa. It needs some marinate time so prepare the night before or in the morning. It doesn’t take long to cook. (enough for 4)

What you need

6-700g lamb fillet thinly sliced
2 teaspoons crushed garlic
1 tablespoon cumin powder
1 tablespoon coriander powder
2 teaspoons chili powder
60ml oil
Grated rind of 2 large lemons
Juice of 2 large lemons
1 medium onion finely chopped
1 red pepper thinly sliced
1 can chickpeas (420g)

The process

In a large bowl make a marinade by adding the garlic, cumin, coriander, chili, lemon rind and 1 tablespoon of oil. Add the sliced lamb and mix to coat well. Cover with clingfilm and refrigerate for at least 3 hours or overnight.

Drain the liquid from the chickpeas, rinse under cold water and set aside.

Heat the rest of the oil in a pan on a hot heat and stir fry small amounts of lamb and onions to brown well, remove and set aside.

Now stir fry the red peppers for a few minutes until they begin to soften. Add the lamb and onions along with the chickpeas and lemon juice, toss around until evenly distributed.

That’s it.

Serve with couscous and stir fried spinach.

Tomato bredie

Tomato bredie


Tomato Bredie

This is Farm food at it’s best I tell you and will even have vegetarians questioning their choices! It’s a rich meaty stew with a slight sweetness that makes it impossible to stop eating until it is finished. I remember tomato Bredie from my childhood and this tomato bredie recipe hit the mark! (enough for ,6 or 4 hungry people)

What you need

2 large onions halved and thinly sliced
1 kg lamb or mutton knuckles
2 tins peeled chopped tomatoes with juice
2 teaspoons crushed garlic
1 teaspoon salt
1 large dry red chili crushed(optional)
50ml tomato paste
4 medium potatoes quartered
2 tablespoons sugar

The process

Heat about 2 tablespoons of oil on a medium heat in a large pot and cook the onions until they start to brown on the edges.

Add the knuckles, stir them around for a while and then place the lid on and cook for 40 minutes stirring every 5 minutes or so. The meat should be browned and pretty much cooked.

Add the tomatoes and crush any large pieces (you can also crush up the tomatoes or even puree them slightly before adding). Add chili, tomato paste, garlic and salt, stir and let it simmer on low for 30 minutes.

Add the potatoes and simmer for a further 20 minutes until they are tender.

Lastly add the sugar, stir and simmer for another 5 minutes.

Thats it, you have the most delicious bredie you have ever tasted.

Serve with rice or Mash (my favorite)

It does not freeze well becuase of the potatoes so eat as much as you can or finish off the next day. You might want to give the sticky beef casserole which uses coke in the recipe if you like this type of food.

Chicken and sweet potato curry

Chicken and sweet potato curry


Chicken sweet potato curry

This is a really delicious curry and the sweet potatoes, ginger and coconut milk give it a distinct Thai flavour. If you are a lover of Oriental flavours this one is for you. Serve it with jasmine rice for a little extra fragrance. It can also be served with noodles but the doesn’t do the sauce justice. (For 4 people)

What you need

500g skinless chicken breasts sliced
1 teaspoon crushed garlic
2 tablespoons red Thai curry paste
6cm piece fresh ginger grated
1 tablespoon lemon juice
250g sweet potatoes diced
500ml coconut milk
½ tin chopped peeled tomatoes
Palm of chopped coriander

The process

In a wok or large pan heat a little oil, add the chicken sliced and stir fry for 4 or 5 minutes until the chicken is white.

Now add the curry paste, garlic, ginger and lemon juice and stir fry for a minute or so to combine the flavours.

Add the sweet potato pieces and coconut milk, bring to the boil, reduce to a medium heat and simmer for 15 minutes.

Add the tomatoes and simmer for a further 5 minutes.

The sauce should be thick and reduced and smell incredible.

Serve immediately.

Hearty beef casserole

Hearty beef casserole


Beef casserole

The nights are definately getting a little colder now and there is nothing quite like a hearty beef stew on a cold winters night to warm you up. This is a classic that I have added fresh herbs to. Winter presents some fantastic comfort food opportunities so keep a look out, there will be a whole bunch of new winter recipes in the days to come.

What you need

650g – 1kg stewing beef (I like chuck)
1 tin Chopped Tomatoes
300ml red wine or beef stock
1 punnet button mushrooms
2 small onions finely chopped
1 clove Garlic,
palm full of fresh chopped mixed herbs
1 tbsp tomato puree
1 tbsp oil
Salt & Black Pepper

The process

If you have a cast iron casserole, you can do most on the stive top in the casserole dish. If not do the meat and the veg seperately in a pot and them combine them before placing into an oven proof dish and pop into the oven.

Cut the meat into cubes and brown in a little oil on a high heat. Remove and set aside.

Cook the onions and garlic in a little oil until soft, add the meat, and the rest of the ingredients except the herbs and simmer for about 5 minutes.

Place the casserole or the oven proof dish into a preheated oven at 180 celsius for about half an hour. Remove from the oven, add the herbs and give it a good mix. Let it stand for about 10-15 minutes before serving.

Best served with mashed potatoes or rice and some lightly steamed broccoli.

Enjoy folks.

Chicken and tomato casserole

Chicken and tomato casserole

chicken-casseroleThis is one of those great recipes that has only a few ingredients and is a winner every time. It has a very distict tomato flavor and goes really well with boiled baby potatoes. (for 4 to 5 people)

What you need

8 skinless chicken thighs
1 tin chopped peeled tomatoes (400g)
1 tin tomato puree (400g)
1 packet onion soup powder
2 teaspoons dried basil
1 small green chili chopped (optional)
2 tablespoons white wine vinegar
1 chicken stock cube

The process

Heat the oven to 180 Celsius.

In the base of a casserole dish, place the chicken pieces.

In a bowl combine the chopped tomatoes, tomato puree, soup powder, chili, basil, vinegar and crumble in the stock cube, give it a stir and pour the whole lot over the chicken pieces.

Place the casserole in the oven for 50 minutes to one hour.

Done and foolproof every time.

Perhaps you’d like to try something like the Kerala country chicken mext time, Authentic indian food made easy.