1 kg lamb knuckles washed and trimmed dust in seasoned flour 2 large onions sliced 4 sticks celery chopped 3 large potatoes cut into cubes 4 carrots chopped into chunks 1 punnet mushrooms sliced 1 punnet green beans trimmed 1 small tin tomato paste 1 punnet baby marrows Mange tout Mini corn 2 sprigs fresh rosemary, leaves pulled off stalk 1 sprigs thyme chopped 1 chicken stock cube dissolved in 200 ml boiling water 1 cup red wine (optional ) add more stock if not using wine Black pepper and salt last according to taste
Toss knuckles in seasoned flour and dust. Brown in Potjie pot in 2 tbsp oil. Once browned remove. Add onions and celery and cook until tender, add more oil if needed. Add fresh herbs, chicken stock, wine, tomato paste. Add meat back into Potjie and cook for 1 1/2 hours. Then add carrots and potatoes and cook a further 1/2 hour. Add your other vegetables and cook a further 15 mins. Garnish with chopped parsley.
Preheat over to 180 C 1 sheet Woolworths all butter pastry. Spray your pie dish with cooking spray. 700 g lean beef mince 1 1/2 tbsp olive oil 4 spring onions chopped 2 tsp garlic and ginger paste 1 packet 25 g Old El Paso spice mix ( available at PnP ) in Mexican section 1/2 Jar ( 200 g ) Pepperdew Jalapeño tomato & chilli pasta sauce 1 large red chilli chopped Salt, black pepper and 1 tsp Cayenne Pepper 1 1/2 cups grated mature cheddar cheese 2 diced tomatoes 1/4 shredded iceberg lettuce Sour cream for garnish In a large saucepan add olive oil and sauté onion and garlic and ginger paste, add chopped chilli, fry until tender. Add mince meat and brown. Add pkt of El Paso spice and mix into meat. Taste for salt, add black pepper and cayenne pepper. Add Pepperdew Chilli pasta sauce and cook for 2 or 3 mins until bubbling. Remove from stove and cool. Roll pastry to fit pie dish. Prick and cover with parchment paper. Add rice or beans and bake blind for 7 mins. Add your meat filling and bake further for 15 to 20 mins until pastry is light brown and crispy. Let cool for 5 mins before adding your cheddar cheese, add lettuce, add diced tomato. Garnish with 1 dollop of sour cream, sprinkled with cayenne pepper. Serve with beetroot salad, gherkins and pickled onions.
Rub with coarse salt, black pepper, 1 tsp dried sage, caraway seeds, olive oil, stuff slivers of fresh garlic into the diamond scores, sides and bottom of meat. Preheat oven to 180 C. Add 2 large onions quartered and 4 roast potatoes quartered and roast in oven in roasting pan for 45 mins. When potatoes and onions are cooked remove and increase oven heat to grill to crisp the crackling 15 mins. Remove meat and make a brown gravy with the juices and oil in the pan. Make a slurry of 1/2 maizena and 1/2 bisto gravy. Add boiling water to roasting pan stir in the thickener until you have a gravy. Taste for seasoning.
1 Box Cape Point queen prawns. Washed and deveined. Let dry on paper towel. Marinade the prawns in 3 tbsp. Garlic and ginger paste, salt, pepper, 2 tbsp paprika, 2 tsp aromat, 1 tbsp peri peri powder, 2 minced chillies, (increase if you want it stronger ) 2 tsp chilli powder, sprinkle olive oil and juice to 2 lemons. Let marinade for 3 hours in fridge, turning occasionally. With oven on grill and highest temperature grill for 10 mins or until the prawns pull away from shells. Serve with Nandos peri peri sauce heated up with 1/4 cup fresh cream and lemon wedges.
Soaked in brine for 24h Brine: 2c kosher salt 6-12 garlic cloves 15 ml sugar 12 Peppercorns
Put turkey in cooler box add the ingredients fill with water till turkey is covered (I put the frozen turkey in cooler box otherwise you have to add ice) Remove from brine Pat dry turkey with paper towels roast at 180C (time according to weight of bird) ours was 4 kg and roasted in weber for 3 h
Roasted potatoes Slice potatoes thinly halfway through cover with lots of melted butter and roughly grinded salt bake at 170C for +/- 45 min