I stumbled across this Ottolenghi style oxtail casserole using ingredients like cinnamon, star anise and orange peel, as well as gremolata as a topping. Seeing that winter is upon us and I had some oxtail in the freezer, I decided to give it a go.
(more…)Category: Traditional
So what constitutes the perfect steak sandwich ? I take a look at some of the main criteria which for me contributes to a good steak sandwich and which should be kept in mind when preparing one.
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I recently got hold of some good quality springbok knuckles on my travels and decided to make this dish. The way the meat is prepared is based on Jamie Oliver’s Insanely Good Oxtail Stew Recipe and the pilaf is based on Nagi Maehashi’s Rice Pilaf with Nuts and Dried Fruit recipe. Jamie’s recipe I tweaked a bit and turned it into a one-pot dish while adding some ingredients like garlic and onions. Nagi’s recipe I pretty much kept standard, but I decided to work with ingredients at hand.
For those of you that are not familiar with springbok, it is a medium-sized antelope found in South Africa and also the national animal of this country.
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We got this brilliant and easy pork sausage rolls recipe from Nagi Maehashi and decided to give it a try.
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We love chicken pie (who doesn’t?). Whether it’s Kotopita (Greek pie in filo pastry) . B’stilla (Moroccan pie with cinnamon, ginger, turmeric and saffron) or a good old South African chicken pie with hard boiled eggs and sago.
We decided to put a twist on the traditional South African version by making it with smoked chicken, pancetta and leeks.
Heritage Day on 24 September is a day where South Africans are encouraged to celebrate their culture. Having a braai (barbeque) is very much part of the South African culture so this day is also known as National Braai Day. Boerewors is probably the most “South African” meat that you can braai so we decided to make our own for the occasion.
I got the original recipe from Jess Pryles for this twice cooked drunken beef short ribs from here, but I altered it quite a bit for our taste. Although this recipe is quite straight forward it does take some time to prepare. This dish is perfect for those cold winter evenings when you crave “comfort food”.
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This black mussel and white wine dish is one of my favourite starters to make when we are having people over. It is very easy to prepare and the whole dish can be done under 90 minutes from scratch. As a starter this can easily serve 12 people if you add some bread. Obviously it can also be served as a mains, but be careful, it is very rich.
It’s a well know fact that we South Africans will braai anything. Point in case – braai pie. Braai pie is a pie cooked over the coals – perfect for when you feel like something a bit different from chops and wors. It’s a popular dish to make during camping weekends away and usually prepared as a starter (anything made with pastry should really be prepared before the second bottle of wine is opened). Everyone contributes to the filling and the end result is shared. Adrienne and I like making this at home when it’s only the two of us so that we don’t have to share a single morsel of our braai pie.
As date night and Women’s Day were on the same day this year, I decided to make a three course meal for Tanya. The three meals consisted of sticky chicken wings, kudu sosaties and bread pudding.