Posts Tagged ‘Lamb’
Lamb Knuckle & Red Bean Casserole
Monday, August 1st, 2011
Lovely warm winter casserole for the snowy mountain days.
Serves 6
You’ll need:
2 kg lamb knuckle
seasoned flour
extra virgin olive oil
3 medium onions – chopped
3 carrots – chopped
2 sticks celery – chopped
3 cloves garlic – crushed
1 x 410g whole peeled tomatoes – chopped, use the juice
500ml NoMu Lamb Fond
250ml full bodied red wine
sea salt and freshly milled black pepper
3 bay leaves
1 x 400g tin red kidney beans, washed and drained.
Method:
I asked the Pick n Pay butcher to slice the lower part of the lamb leg for me into thickish slices. Preset the oven at 200C. Dip the meat into seasoned flour and brown in and oven proof casserole on all sides,
Quince & Lamb Knuckle Bredie
Saturday, May 5th, 2012
Quinces, which have been grown at the Cape for over 350 years, are back in season again.
They were planted and mentioned in his diary by Jan van Riebeek’ s gardeners in the Company Gardens in Cape Town shortly after the settlement at the Cape by the Dutch to create a fuelling station for their ships sailing to Batavia.
Quinces were popular right up to the turn of the 20th Century but with the urbanization of rural peoples they have become less and less known.
However there is hardly a farm which does not have its quince and pomegranate or cape gooseberry hedges - all of which have been at the Cape since the
