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ALOES


From June through to August the Eastern Cape’s aloes are in full display.  These beautiful plants burst forth in a brilliance of colour during the long dry months of winter enhancing the complexion of the surrounding landscape. … Read the rest

OXTAIL


(Serves 8) Oven 150C INGREDIENTS: 3kg oxtail Seasoned flour – (flour, salt, pepper, mixed herbs) Sunflower oil 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 tablespoons lemon juice 1½ tablespoons tomato paste METHOD: Trim oxtails of as much fat as possible.… Read the rest

VEGETABLE SOUP WITH BARLEY


INGREDIENTS: 1 tablespoon olive oil 1 onion –peeled and chopped 2 small leeks 4 tomatoes ( take skin off – hot water) Handful of fresh green beans 1 or 2 carrots 1 stick celery 1 cup cut green or red  cabbage 2 garlic cloves 1 tin mixed beans (drained) 1 ½ litre boiling water 3 teaspoon vegetable stock powder ½ cup soup mix ( barley, split peas etc) Crack black pepper 1 teaspoon salt – taste 1 tablespoon sugar 1 tablespoon tomato paste 2 tablespoon chopped fresh parsley Grated cheese to serve METHOD: Prepare all your vegetables.… Read the rest
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