INGREDIENTS 2 kg deboned Rolled Beef 4 red onions cut in 4 4 carrots cut in 4 Butternut cut up with skin Fresh Rosemary chopped up 2 spoons crusted garlic 1 cup Beef-stock Olive oil 1 cup Red wine Salt & Pepper
METHOD Preheat oven to 180 degrees C Season beef roll with salt & pepper, rosemary, garlic and olive oil and put in roasting dish Add red wine and half cup of beef stock Place in oven and roast for about 1½e hours Then add veggies to beef roll and a bit of stock if needed and roast again for 1 hour. Let meat rest for about 15 mins before you cut it. Enjoy with nice brown onion gravy.
Ingredients: 1 large slice onion Oil – sunflower or VOO Crushed store bought garlic – a lot Spices: Salt, BBQ/Steak & Chops, Basil, Rosemary 8 lamb shoulder chops, you can use less, but we love our meat, and use a lot 250ml white wine 500g baby potatoes (optional) 5 tins of waterblommetjies (We use tinned waterblommetjies as we do not get fresh waterblommetjies in Canada). Its a typical Western Cape, South African product. We used to go to the farm and wade in the ponds and pick it ourselves. Should you use fresh waterblommetjies, you will have to add this sooner, as it need to be cooked till soft. Try to get the young blommetjies, those with the white tips, as they’re softer and better to use.
Method: Slice onion and fry in oil in a large pot. Set aside. In the same pot, fry the chops in 2-3 batches, and add spices to taste. Fry it in single layers. Set aside with the onions, till all chops fried. The base of the pot must be a bit ‘burned’ as this provides a lot of the flavor. Once all chops fried, add everything back in the pot, with only ½ the onions. Top with boiling water and add wine. You will need to add enough water together with the wine to cover the meat. Cover your pot and cook for ± 1 hour till meat tender. Remove lid and continue to cook, as you want to reduce most of the liquid. In total approximately 2 hours. In the meantime, cook the potatoes in boiling water till soft, and remove skin and set aside. About 20 minutes before done (if you use tinned waterblommetjies), add ½ the potatoes and the remainder of the onions and cook further for another 10-15 minutes. Add the remainder of the potatoes and tinned waterblommetjies to the pot and cook till well heated.
INGREDIENTS 1 chicken cut up in pieces Chicken spice Lemon and herb spice Lemon Thyme 1 cup Mango juice Half cup chutney Half cup tomato sauce 20 ml spoons balsamic vinegar 20 ml spoons worcestershire sauce 20 ml spoons soya sauce 40 ml spoons honey 40 ml spoons lemon juice 40 ml spoons Brown onion soup Mix powder.
METHOD Spice chicken with chicken spice and lemon & herbs spices in a baking dish. Mix together all the ingredients in a small bowl and pour over chicken. Bake in a preheated oven at 180’c for 1 hour until chicken is brown and tender.
INGREDIENTS Goulash chunks Fresh rosemary chopped 2 spoons crusted garlic Half cup worcestershire sauce 4 spoons soya sauce Half cup chutney Half cup redwine 4 spoons brown sugar or white sugar Bamboo sticks soak in water
METHOD Arrange goulash chunks in baboo sticks You may add any veggies you like, I didnt in this recipe. In a saucepan add all the other ingredients and let it cook over medium heat on the stove or on the weber for about 10 minutes. Grill kebabs over medium heat coles just the way u like it basting the kebabs with marinade everytime u turn it around. Enjoy it with any side dishes you like.
METHOD Spice Lamb chops, mix all ingredients together and pour over chops Leave marinated 2 hours before cooking time When done marinate braai (BBQ) on hot coals or in a warm pan until done and tender. Enjoy
1 large tin pink salmon drained 1 small punnet mushrooms chopped 1 red capsicum (pepper) chopped half packet pasta 1 onion chopped
Sauce 1 cup milk 4 tablespoons flour 80 grams butter 4 tablespoons tomato sauce 1 tablespoon mixed herbs salt and pepper to taste 2 cups grated cheese. (I used 3 different cheeses, strong cheddar, Havarti and parmesan) 1 extra cup with cheddar cheese for the top.
Method Preheat the oven to 180C. Cook pasta for 10 minutes according to instructions on packet. Remove from heat and drain immediately. In the same pot on a very low heat melt the butter now stir in flour stirring the whole time, flour must cook properly and then with a whisk add the milk whisking continually until smooth and creamy. Now add the spices and whisk till well blended, then add the tomato sauce and whisk again, now while whisking add the 2 cups of cheese and continue whisking till all cheese has melted. Remove from heat. Now in a large bowl add drained salmon and flake with a fork then add then mushrooms, onion and capsicum mix well till everything is well combined. Now add the pasta to the sauce and lastly add everything to the pasta and still very well making sure everything is well coated. Spray an oven proof dish and pour mixture in dish. Place extra cheese to cover the top and coat with breadcrumbs. Bake in oven for 35 minutes and serve right away.