Embracing the spirit of tradition, this recipe for impala shanks with rice and lemon pays homage to the classic Greek one-pot wonders of old. The slow-cooked impala shanks, replacing the traditional lamb shanks, offer a unique twist, infusing the dish with rich, gamey flavors. As the grains absorb the essence of the meat and seasoned broth, the result is a comforting stew that resonates with both robustness and tenderness. This modern take on a timeless tradition captures the essence of hearty, soul-warming meals that have stood the test of time.
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This recipe comprises two components: grilled crocodile and a vegetable dish inspired by the classic aloo matar. The crocodile is marinated in yogurt and spices, then grilled. The vegetable dish features potatoes, peas, and spinach cooked with aromatic spices, tomatoes, and yogurt. Both elements are combined to create a flavorful and unique dish.
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I was looking for a leg of lamb recipe after I got a very nice piece of lamb from our local butcher in Melkbosstrand. Not wanting to go the traditional oven baked route, I decided to look for something more exciting and opted for this Ottolenghi’s Barbequed Leg of Lamb with Almonds recipe.
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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.
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I love pomegranate molasses. It’s tartness and sweetness gives a wonderful taste to sauces, dressings, dips and even drinks. It goes particularly well with chicken. Scouring the web for a chicken pomegranate recipe I came across a one-pot Ottolenghi recipe for Chicken with Prunes and Pomegranate Molasses.