INGREDIENTSFor the stew:15 ml olive oil2 onions, chopped2 sticks celery, chopped2 carrots, chopped750 g shoulder or leg of springbok1 kg tomatoes, chopped550 ml (1 bottle) Darling Black Mist (or, if not available, another dark ale)Paprika1 bay leafSalt and pepperChives or spring onions, roughly chopped, for garnishingFor the dumplings:240 g self-raising...
CHICKEN WITH SPRING ONIONS, CHILLI AND GREEK YOGURT
INTRODUCTIONThe sauce borrows from the idea of tsatsiki and all those Middle-Eastern yogurt salads – it is a cool, pungent accompaniment to the tender, but not strongly flavoured, chicken.INGREDIENTSServes: 4-6METRICCUPS6 skinless chicken breastsjuice of 2 lemons75 millilitres olive oil500 grams greek yoghurt6 thin spring onions (or 4 fat ones)1 fresh...
CRISPY LAMB CHOPS
INTRODUCTIONThe joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan coating. If you don’t have any stale bread to hand for making the breadcrumbs, then just split open some pitta breads, leave them a short while – even...
MICHELIN STAR CHEF, JAN HENDRIK’S, ROAST LAMB WITH STUFFED PUMPKIN FLOWERS
In one of the chicest restaurants in the South of France, Jan Hendrik has become the first South African chef to get that coveted Michelin star… Try his Roast Lamb with Stuffed Pumpkin Flowers.Serves: 4Difficulty: EasyPrep time: 25minCooking time: 45min1.2kg shoulder of lamb, deboned12 pumpkin or courgette flowersVegetable oil for deep-fryingLamb Filling4 sprigs fresh flat-leaf parsley5...
PORTER OXTAIL POTJIE WITH BRAAIED SPUDS
Ah winter, how we love you. You give us a reason to make potjie every day and today we’ve gone with a classic. Oxtail has long been revered as the king of the potjie because it’s meaty, fatty and ridiculously delicious. This hearty potjie is one of our favourites, and...