4 portions
45 ml oil
800 g lamb neck
1 onion, chopped
Garlic to taste
1 teaspoon dried mixed herbs
1 kg fresh green beans, topped and tailed, sliced
Salt & pepper
1 cup boiling water
2 potatoes, peeled, quartered
Bone marrow
Splashes of Worcestershire sauce
In oil fry the lamb neck till brown. Add onion and garlic and stir. Add all other ingredients, stir, put lid on and simmer for 1-2 hours.
Recipe and photo: Alma Pretorius
About 800 g beef cheeks
1 onion (white, brown or yellow), roughly diced (about 1 cup)
1 celery stalk , roughly diced (about 1 cup)
1 carrot , roughly diced (about 3/4 cup)
4 garlic cloves , minced
2 potatoes with skin on, cubed
6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
4 dried bay leaves (or 3 fresh bay leaves)
1 cup (250 ml) beef stock (broth)
2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
2 – 3 tsp salt , separated
Black pepper
Crushed chillies (optional)
1 heaped teaspoon English Mustard
3 big beef marrow bones
Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
STOVE TOP WAY:
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, chillies and onion. Sauté for 3 minutes until onion is becoming translucent.
Add the celery, potato and carrots, sauté for a further 3 minutes.
Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot.
Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), then place lid on.
Simmer on medium low for 3 to 3 1/2 hours until the cheeks are very tender, turn at least once during cooking.
OVEN: 150C/320F for 3 and 1/2 hours – (ours was done in a Tagine).
Place all the ingredients into your pot (tagine), put lid on and cook.
After 3 and ½ hours, remove the beef cheeks, carrots, onions and potatoes from sauce. Discard the thyme stems and bay leaves.
Bring the sauce on stove-top to simmer over medium heat and simmer until it turns a darker brown color and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.
Do a taste test and adjust the seasoning (salt and pepper) to your taste.
Remove from heat, return beef cheeks to the sauce, cover and keep warm until ready to serve. SERVE WITH MASH.
Recipe: Slow Cooked Beef Cheeks in Red Wine Sauce - RecipeTin Eats
Photo: Alma Pretorius
About 2 cups raw radishes, rinsed, topped & tailed, sliced in half
1 raw onion, chopped fine (optional)
1-2 tablespoons fresh parsley leaves, chopped fine
2 hard-boiled eggs, chopped fine
Salt and pepper to taste
Mayonnaise
Chilli flakes (optional)
Dry the rinsed radishes. Mix the halved radishes, onion, parsley and mayonnaise. Season to taste.
Add the eggs. Refrigerate.
Recipe and photo: Alma Pretorius
450g raw radish, ends trimmed, washed, chopped finely
200g double cream natural yoghurt
1 small garlic clove, crushed
2 tablespoons chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon ground coriander
Combine radish, yoghurt, garlic, mint, lemon juice and coriander in a small bowl. Season with salt and pepper to taste.
Cover and place in the fridge for 10 minutes to infuse. Serve with toast or pita bread.
Photo: Alma Pretorius
Recipe: adapted from - https://www.taste.com.au/recipes/radish-tzatziki-pita-triangles/0cb699a0-4a10-491c-b4a2-f877a8089da1
Slice cucumbers thin - and use as your 'bun' for a burger or sandwich!!!!
Photo: Alma Pretorius
2 cups carrot, peeled, cubed
1 onion, chopped roughly
¼ cup brown sugar
¼ cup white/brown vinegar
1 tsp grated fresh ginger
1 tsp ground cumin
½ tsp cinnamon
Salt, Pepper
1 medium onion, diced
1 cup pitted raisins
1 Granny Smith apple, diced
Steam the carrots and apple cubes till tender, either on stove or in microwave. Drain the carrot and apple cubes.
In small pot on the stove, combine onion, sugar, vinegar, ginger, raisins, cumin, cinnamon, salt & pepper. Stir in carrot & apple cubes; bring to boil. Reduce heat and simmer, covered, for about 20 minutes. Spoon out ¼ of mixture, blend it coarsely, mix in with rest of mixture in pot. Simmer till it resembles chutney-consistency. Keep in fridge.
Photo and Recipe: Alma Pretorius
1 eggplant
1 teaspoon crushed garlic
1/2 teaspoon crushed chillies
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
Oil
Slice the eggplant, place in glass microwavable container with 2/3 cup boiling water – microwave on high with lid on for 12 minutes. Drain. Place into jar / container.
Mix the lemon juice, garlic, chilli, oregano, salt & pepper together, spoon over the eggplant in jar. Close the jar, shake 1-2 times. Cover eggplant with oil.
Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Use on sandwich, with cheeses or in Moussaka!
Photo: Alma Pretorius
