Looking for something different to do with my monster T-bone steaks, I came across this recipe for a Californian-style, coffee-based rub for beef.
(more…)Category: Dish
Type of dish
This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
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Ras el Hanout is a mix of earthy spices resulting in a very vibrant spice mix which can be used across various dishes. I decided to make a Ras el Hanout chicken potjie over the coals, and serve it with fried butternut and aubergine couscous.
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I got my hands on some imported Hungarian paprika and decided to make a couple of Hungarian dishes. I started off with this very rich and wholesome Hungarian mushroom soup which is packed with earthy flavours and very easy to make.
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This dish has a strong Caribbean slant with pork loin chops rubbed with a jerk marinade seasoning and served with sourdough coco bread.
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The word cacciatore is the Italian word for hunter. Chicken cacciatore got its name from the rustic, “hunter-style” way this dish is prepared. Numerous versions exists all over Italy, from the southern region using red wine as opposed to the northern region which tend to use white wine instead. To compliment the rustic nature of this dish, we served it with sourdough bread with molasses and sunflower seeds.
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A recent heat wave in Cape Town had us running around looking for a dish that would suite summer. I stumbled upon a sausage and pasta dish on YouTube by Jamie Oliver and decided to give it try with some modifications.
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This is a very easy recipe where you can basically use any type of stewing beef meat and any good quality fortified wine. The anchovies can be omitted, but it does provide that extra umami taste to the dish.
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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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