The best dry cured beef – ever!
I saw this principle in a program snippet of on of Hugh Fearnley-Whittingstall’s programs, and thought that I should try it. The principle was simple – good beef should be cured for at least a...
Category: Beef
Balsamic Flank Steak
I don’t tend to do detailed menu planning for the week. I normally have a vague idea about what we’re going to have for dinner, for the next few days. Just before I fetch...
Moroccan spiced mince with minty lemon couscous
It is not often where you find a recipe being fantastic due to the starch that you use with it. Rice is rice, mash is mash and couscous is couscous, right? Wrong. The couscous,...
Dry Rub for Steak
Ingredients: 15 ml (1 tbsp) Ground cumin 15 ml (1 tbsp) Paprika 15 ml (1 tbsp) Dried parsley 10 ml (2 teasp) Dried coriander 10 ml (2 teasp) Turmeric 5 ml (1 teasp) Onion...
Moroccan Kofte with Spicy Tomato Sauce
Last night we went to watch our school’s play. This year they performed ‘Fiddler on the Roof’. We’ll done guys, it was an excellent production. We had to leave at 18:10, which meant I...
Meatloaf with BBQ Sauce
When I made the Meatloaf with BBQ Sauce, I didn’t have any Old Bay seasoning. I can’t recall that I’ve ever seen this in South African shops. I had to use fresh bay leaves, it...
Balsamic Whiskey Steak
We’ve got a winner with this Balsamic Whiskey Steak! Ingredients: 1 kg Steak of your choice 45 ml (3 tblsp) Balsamic Vinegar 45 ml (3 tblsp) Whiskey 45 ml (3 tblsp) Honey 45 ml...
Our own cold sliced pot-roast beef for sarmies
If not, why not? Sometimes, or actually, most of the times, the prices we pay for processed or prepared foods just make no sense. Take a beef pot-roast as an example. It was (as...
