I think Spaghetti Bolognese is a staple in every single household. Especially in households where both parents work full time. It’s easy, delicious and most children can’t say no to a big bowl of Spag Bol. But I have to say, I get bored quite easily of regular Beef mince so I like mixing it up and as I fell in love with Lamb Mince not so long ago, I knew it would jazz up this old favourite. The lamb adds a definite flavour to the finished sauce and I think the meat is more tender and moist, but it doesn’t make the Bolognese un-recognisable. Lamb Mince can be quite…
Posts Tagged ‘Meat’
Even though I’ve blogged about this recipe before, I couldn’t do a herb week and NOT include my recipe for Salsa Verde. Salsa Verde is probably the best way to use up all the herbs you have lying in your fridge. It will last for up to 2 weeks in the fridge once made and it really goes so well with most meats and fish. It’s really lovely over grilled Kingklip and it works incredibly well with the sweetness of the grilled Lamb. I simply rubbed the lamb chops with olive oil, lemon juice and salt and grilled them for about 3 minutes a side until they were still perfectly…
I’ve been wanting to make Patatas Bravas for ages now. I love the idea of spicy cubes of crisp potatoes with a rich tomato sauce. And I absolutely LOVE tapas. And so when I wanted to make it as a side dish last night, I spotted the boerewors in the fridge and remembered Nina from My Easy Cooking, posting about a Boerewors Patatas Bravas last year. I knew I had to try it. With the World Cup coming up, it’s also a perfect dish to serve as a snack while watching the Soccer. Boerewors is South Africa’s contribution to the sausage world and I haven’t found a single South African…
Soft, tender and juicy Lamb…sweet and sticky Port & Cherry glaze….crisp, golden and salty potatoes… I’m sure these words could be transformed into a love song. Well one that I would listen to anyway. The Idea for this incredible meal was born when I saw Nigella making her Roast Lamb for one. She used Lamb Shanks and brushed them with a Port and Redcurrant Jelly Glaze before popping them into the oven so that the Ruby juices can do their thing on the lamb. This she served with Pea Puree (which I almost made, had it not been for the fridge full of spinach, guilting me into cooking it). I…
This is once again a bit of a bulk cooking dish for me. I feed 5 adults plus my twins with this amount and I usually have left overs. I love LOTS of sauce with oxtail so the rice almost drowns in it so I always make sure I add stock when it starts looking a bit dry. I don’t add too much to it, just the basic flavourings and then one or two secret ingredients, which off course I’m sharing with you! Serves 6-8 2kg (4.41 pounds) Oxtail 4 Large carrots, peeled and finely chopped 2 large onions, finely chopped 5 stalks Celery, finely chopped 5 Garlic cloves, finely…
I have always wanted to try making a Biryani from SCRATCH and with the help of my wonderful friend Lisha Naidu’s mom’s recipe, I finally did it. I did tweak it here and there adding some things to the meat and I left out the fennel powder (I couldn’t find it) and the lentils. I also don’t use fresh Coriander because I hate it!! I used Italian Parsley. Oh I ALSO didn’t use the topping they suggested, I just fried some extra potatoes, tossed them in salt and Paprika and topped the assembled Biryani with that. It takes a bit of effort to prepare everything, cook everything and assemble but…
