Tomato Bredie, known in the Bo Kaap ditrict of Cape Town as Tamatie Bredie, is a heritage Cape dish, traditionally made from mutton and fresh tomatoes, here is my version...
My Cabbage Bredie, setting off with C Louis Leipoldt's scanty recipe, I 'created' this fine traditional Cape Bredie...
Rio Largo Lamb Shanks. made from the finest Karoo Lamb Shanks and Rio Largo Olive Oil from the Southern banks of the Breede River, near Robertson...
Lamb ragu with cauliflower gnocchi – Alida Ryder Alida says: "I saw the idea for cauliflower gnocchi a while ago on Instagram and the idea immediately spoke to me. If you’ve been reading this blog for a while, you’ll know that I am pretty obsessive over cauliflower (that’s putting it mildly) and the thought of
Curried Lamb Ribbetjies with Mint Yoghurt – Jane-Anne Hobbs Jane-Anne says: "A braai is quintessentially South African, so for this week I’ve chosen lamb ribbetjies [riblets] because I love them (and their name!), and a Cape-Malay-style marinade based on a traditional curried lamb-sosatie soaking sauce. Drenched in a turmeric-yellow, sharp-sweet marinade, Malay sosaties of this
Bunny Chow – Justine Wall For South African born Justine Wall who has lived in England for 19 years, the Bunny Chow has a fond place in my memory. She says: “Here a little recipe is for you: I have used a shoulder of lamb, and I cooked it for a long time… you must
Herb & Lemon Crusted Lamb Chops by Anina Meyer Anina calls this her “easy recipe for crusted lamb chops with fresh herbs and lemon.” Herb & Lemon Crusted Lamb Chops Servings 4 Preparation time 10 minutes Cooking time 40 minutes Ingredients 6 lamb chops 3tablespoons olive oil salt and black pepper to season 2 cheese
Roast leg of lamb with sweet onion marmalade – Dianne Bibby Dianne says: "The combination of savoury and sweet is a familiar concept to most South Africans. Fresh and dried fruits have been mainstays to many local favourites for centuries, often appearing in lamb, chicken and beef recipes. Rather than the traditional use of fruit,
Lamb’s Liver with Bacon & Gravy - Ina Paarman Ina says: “As children we had liver on the menu once a week. My mother believed we needed the iron. Instead of lamb’s liver, calf's liver is very good if you can get it. Chicken livers are widely available and can be prepared in the same
Ina Paarman's Spiced Lamb Pita Breads Ina says: "The flavour of lamb is hard to beat! This is an unusual way of cooking the minced lamb inside a pita bread so that none of the delicious juices are lost. Excellent served with our Peach Apricot Chutney or Cucumber Raita." Spiced Lamb Pita Breads Serves 6
Waterblommetjies grow in Boland ponds This recipe is a great tradition in the Cape where waterblommetjies, [Aponogeton distachys] also know as wateruintjies, fill the ponds and dams in the Western Cape with pretty white snowdroplike, strongly scented flowers. Louis Leipoldt, in his book on Cape Cookery, refers to them in English as Water Hawthorn and