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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I’ve been doing the chicken, mango and pasta potjie and various versions of it for quite a while, but never documented the recipe. So here goes. It is a very simple potjie that can be done in 2 hours’ time. It is delicious, but definitely not a banting option.
I recently came back from an over landing trip in Africa that took me a month. This had an impact on my cooking time and I decided to make up for it by creating a couple of dishes. Seeing that it is winter time and very cold in Cape Town currently, I decided to make 5 different soups.
If you stay in Cape Town, and love Portuguese cuisine, you probably would have visited Dias Tavern and Vasco da Gama Taverna. Both of these restaurants boast a delicious trinchado dish.
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We already did a biltong and blue cheese soup before in this article, but I decided to do it again, this time with a bit of twist.
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We got our hands on some tenderized eland steaks and decided to make some prego rolls. (We also used some of the steaks to make schnitzels). This is our first stab at making a prego sauce so we had to Google a bit to get some ideas.
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We recently got our hands on some eland steaks and decided to make some venison schnitzel and prego rolls.
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