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LAMB SHANK WITH ROSEMARY AND RED WINE


(This recipe serves 4) Ingredients: About 4 lamb shanks – or 2 large ones 2 Tablespoon olive oil 2 Tablespoon flour ( for dusting) 1 large onion – cut into quarters 5 or 6 garlic cloves  – sliced 4 sprigs / branch rosemary  – fresh is best 3 cups beef stock 3 cups of red wine 2 bay leaves Salt and pepper to taste Method: Cut extra fat off the lamb shank Put the lamb into a large bowl and dust all over with the flour Choose a big heavy bottomed pot and heat the oil and brown the shanks until good colour Take out the pot and keep to one side Now brown the onion – take skin off and cut into quarters Now add the garlic Put the shanks back into the pot Now add the red wine and half cover the lamb – let the red wine boil almost away  – until just a little  left in the pot  – about 20 minutes Now add stock, ( do not add all at one time – add more as you need to) , bay leaf, rosemary  – keep big on the stick and some salt and pepper to taste Put the  lid on the pot and simmer on low heat for as long as you can – at least 2 hours – but 3 hours would be better When meat is tender and falling off the bone – take out the meat and take off the lid and let the sauce thicken – turn the heat up and boil quite fast for about 10 minutes – must be thicker Put the sauce through a sieve and put the smooth sauce back into the pot with the meat Let the meat rest in the sauce Serve with mashed potato or soft polenta  … Read the rest

Umngazi Malva Pudding


Ingredients: 20ml butter 1 cup castor sugar 2 eggs 1 tablespoon apricot jam 1 teaspoon bicarb and pinch sugar 1 teaspoon vinegar ½ cup milk 1 cup flour Sauce: 1 cup cream ½ cup butter 1 teaspoon vanilla essence 180ml sugar ½ cup boiling water Method: Cream the butter and sugar – add the eggs and beat Add the apricot jam Sift the bicarb into the milk and add the vinegar to the milk Sift the flour and salt Add flour alternatively with the milk to butter mixture and beat Pour batter in well-buttered oven proof dish Bake at 180°C for 45min Make sauce – combine all the ingredients and bring to the boil As soon as pudding comes out the oven pour sauce over Serve warm with cream or custard … Read the rest

Slow braised red wine oxtail


(This recipe serves 8) Ingredients: 3kg oxtail Seasoned flour – (flour, salt, pepper, mixed herbs) Sunflower oil – to brown the meat 3 large onions – sliced 3 cloves garlic – chopped 1 bottle good red wine Beef stock – enough to cover oxtail 1 bouquet garni (thyme, parsley) Salt and cracked pepper 2 bay leaves 3 tablespoons red currant jelly Peel of ½ lemon Peel of ½ orange 600g carrots – sliced 1½ tablespoon lemon juice 1½ tablespoon tomato paste  
Method: Oven 150°C Trim oxtails of as much fat as possible.… Read the rest

Umngazi Fish curry


Ingredients: 2kg Fresh fish cubes about 2cm squared 2 cups White bread flour 2 onions finely chopped 5cm fresh ginger finely chopped 1 House garlic finely chopped 2 fresh green chilies finely chopped 2 tins 400gr Tomato & Onion Mix 1 tablespoon roasted coriander seeds crushed 2 tablespoon cumin powder 2 tablespoon turmeric Powder 2 tablespoon Robertson’s Fish Spice 3 Tablespoon curry paste from the bottle ( Foodies Indian Korma Paste) Olive Oil Cooking Oil for Frying 1 Handful chopped coriander Salt and black pepper to taste Method: Add 3 tablespoons of olive oil to your pot and heat.… Read the rest

Roast beetroot, baby spinach and red onion salad with almonds


Ingredients:  8 large beetroot  peeled and cut into wedges 2 large red onions  – peeled and cut into wedges  (can leave out) 2 tablespoons olive oil handful  raw whole almonds  -roasted  sun dried tomatoes  baby spinach leaves and other interesting salad leaves goats cheese or feta cheese  
Dressing: 3 tablespoon olive oil 1 tablespoon balsamic vinegar  
Method:  Turn oven onto 200˚C Peel and cut the beetroot into wedges and the red onions  (or leave onion out) Place the beetroot and onions and 2 tablespoon olive oil  into roasting pan and sprinkle with sea salt and black pepper Toss together Roast in the oven at 200˚C for about 40 minutes Toss from time to time until tender Take a frying pan and dry fry the almonds until a little golden and toasted Take the roasted vegetables out and put into a large salad bowl  – let cool and add  raw baby spinach leaves and the sun dried tomatoes (sliced) Mix together gently Slice the goats cheese or feta  and place on the top Dress with the olive oil and balsamic vinegar before serving and add the roasted nuts… Read the rest
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