29 April 2010

Recipe: Avocado Dip

Avocado Dip

Makes about 250 ml of dip

Ingredients:
plain low fat yoghurt
3/4 cup 1 tbsp onion, finely chopped
2 tsp pepper, ground
1 large avocado, mashed
1 large tomato, finely chopped
1 tbsp lemon juice
Drops of jalapeno sauce as desired
Serve with: vegetables, or as a spread on bread, pitas or crackers

Method:
Mix all ingredients together
Refrigerate for a few hours
Serve with a mixture of fresh vegetables or use it as a spread.

Recipe: Brown rice, lentil and currant salad

Brown rice, lentil and currant salad

Preparation Time: 20 minutes.
Serves 4

Ingredients:
300g cooked brown rice
1 can brown lentils, rinsed and drained
1 medium red pepper, very finely chopped
1 medium green pepper, very finely chopped
1/2 cup currants (or raisons)
1/2 cup spring onion, finely chopped

Method:
Mix all the ingredients together
You can use olives instead of currants if you want a more savoury dish
Serve with a dressing of your choice
Try a mixture of soya sauce, water and chutney
For a variation, use different fresh herbs such as basil, mint, Italian parsley, coriander or mint

Tip To up the protein content of this salad, you can add some nuts, such as slivered almonds or cashews.

Recipe: Coleslaw

Coleslaw

Preparation Time: 20 minutes.
Serves 4

Ingredients:
1/2 a large white or red cabbage, sliced
2 large carrots, washed and shredded
2-3 tbsp plain low fat yoghurt
2tsp vinegar
1/2 tsp sugar
1 tsp mustard

Instructions:
Mix the cabbage and carrots in a bowl.
In a separate bowl, combine the yoghurt, vinegar, sugar and mustard and mix well.
Pour the yoghurt over the cabbage and carrots and mix until coated.

Tip: Bulk this up using thinly sliced red pepper or even some broccoli...that way you'll be adding some extra vitamins and minerals too.

Recipe: Cinnamon Oats

Cinnamon Oats

Preparation Time: 15 minutes.
Serves 1

Ingredients:
1/2 cup oats
250g water
1 tsp cinnamon
1 tbsp slivered almonds
1 small apple, chopped into very small pieces, peel still on
A little bit of milk for serving

Method:
Place the oats and water in a pot and cook until the oats are soft and most of the liquid has disappeared. You can also do this using a microwave - follow the instructions printed on the packaging.
Mix in the oats and almonds.
Add the apple and mix well.
Dish into bowls and add some milk if desired.

Tip: Oats is high in fibre which helps to lower your cholesterol levels, and it will also keep you full for quite some time. To decrease the fat content of this meal even more, use skim milk instead of low fat milk, and to up the protein content you can add some sesame seeds or linseeds.

Recipe: Lentils with tomato and onion sauce

Lentils with tomato and onion sauce

Preparation Time: 20 minutes.
Serves 2

Ingredients:
1/2 onion, finely chopped
1 cup brown tinned lentils, rinsed and drained
1 tsp lemon juice
1 cup tinned chopped tomatoes
1 tsp vinegar
1 pinch salt
2 handfuls of rocket or spinach
2 pita breads, or 2 slices soft seed loaf (toasted if you wish)

Add some mild curry powder or mild chilli sauce for a different flavour (optional)

Serve with: Chopped coriander and balsamic vinegar or sweet chilli sauce

Preparation:
Place the onion in a pan and sauté in a little water until soft.
Add the lentils, lemon juice, tomatoes, vinegar and salt and stir until warmed through, about 10 minutes, on a medium heat.
Remove from pan and place on the pita or slice of bread.
Place the fresh rocket or spinach on top.

Tip: The curry powder or chilli sauce can be used to give this dish a new taste. Adding some peas also bulks up the recipe and adds more nutrients. To save some time, you could use a can of tomato and onion mix. The ingredients can also be heated in a microwave if you do not have a stove.

Recipe: Parsley and sweetcorn couscous

Parsley and sweetcorn couscous

Preparation Time: 10 minutes.
Serves 2

Ingredients:
Just less than 1 cup couscous
Just less than 1 cup boiling water
1 cup parsley
1/2 cup sweetcorn, un-creamed

Method:
Place the couscous in a bowl. Pour the hot boiling water over the couscous. Cover with a lid and allow to stand for about 5-7 minutes. Chop the parsley very finely. It may be easier to place the parsley in a cup and to cut it finely using scissors. Remove the lid from the couscous, and stir gently with a fork until the pieces separate. Mix in the parsley and sweetcorn.

Tip Serve this with your choice of protein to make a healthy meal. For a slightly different taste to the couscous, you can use water flavoured with a small amount of vegetable stock or lemon juice.

Recipe: Sweet Potato Slices

Sweet Potato Slices

Cooking Time: 20-50 minutes.
Serves 4

Ingredients:
4 fairly large and thick sweet potatoes
Thyme, bottled version
Rosemary, bottled version
Pepper, ground

Serve as the carbohydrate part of your main course.

Method:
Place an oven tray in the oven and heat the oven to 180°
Keeping the skin on, slice the sweet potatoes width ways (forming small circles), making each slice about 1/2 -1 cm thick (the thicker they are, the longer it will take to become crispy)
Take out the tray, spray very lightly with some olive oil, sprinkle the herbs and pepper on the tray, and place the slices on it Sprinkle the herbs and pepper on top of the slices, enough to almost cover them
Place back in the oven
Turn the pieces over after 15 minutes (there shouldn't be any need to add more oil)
Remove from the oven once slightly browned or cooked through. If you want them crispier, leave them in for a bit longer.

Tip Sweet potato is a lower GI food than other potatoes, and so is a good choice if you want more sustained energy and a more gradual effect on your blood sugar levels. The rosemary and thyme add a salty flavour to this meal, so taste it before you add any more salt - you'll find it's not really necessary.

Recipe: Vegetable soup

Vegetable soup

Cooking Time: 1 Hour.
Serves 4

Ingredients:
1 medium onion, finely chopped
1 large celery stick, roughly chopped
4 whole peeled tomatoes, chopped
4 medium carrots, chopped
1 clove garlic, finely chopped
3 large sweet potatoes, skin removed and chopped into chunks
6 cups water
1 tsp mixed dried herbs
Handful of baby spinach for garnish

Method:
Sauté the onion, celery, carrots, garlic and dried herbs in a non-stick pan until the onion is translucent and the carrots are starting to get softer.
Remove from the pan and place in a large pot.
Add the sweet potato chunks to the pot.
Add the water and bring to the boil.
Reduce heat and simmer for about half an hour until all the vegetables are soft.
If the consistency becomes too thick, add some more water.
Serve this with some low GI seed loaf and baby spinach

Tip To add some protein to this soup, you can add a cup of tinned lentils or chickpeas. Remember to rinse and drain them. If you prefer smooth soups, blend the soup for a couple of minutes in a blender before serving.

Recipe: Warm vegetable and bean salad

Warm vegetable and bean salad

Cooking Time: 15 minutes.
Serves 4

Ingredients:
250g beans (black-eyed, kidney, or butter beans)
250g green string beans, chopped
250g broccoli, chopped
250g yellow patty pans, sliced
1/2 clove garlic, crushed

Serve with: your main course. Add a little bit of lemon juice or balsamic vinegar.

Method:
Lightly sauté the green beans, broccoli and patty pans in a non-stick pan using a little bit of water and the garlic.
Remove from the pan and mix with the other beans.
Serve warm
Once on the plate, drizzle some lemon juice or balsamic vinegar over the salad.

Tip You can prepare the beans from scratch if you like, but if you don't have the time to cook them for hours, use the tinned variety, but be sure to rinse and drain them well. Beans are high in soluble fibre which helps to lower your cholesterol.

Recipe: Toppings for toasted baguette slices

Toppings for toasted baguette slices

Make each topping and present it in a small bowl or platter so that everyone can help themselves to their favourites. Each topping makes about 1 cup.

Topping one:
1 cup just-ripe tomato, diced
1tbsp balsamic vinegar
2 tbsp fresh chives, finely chopped

Topping two:
1/2 cup plain smooth low fat cottage cheese
1/2 cup asparagus heads
A pinch of black pepper

Topping three:
1/2 cup hummus
1/2 cup plain fat free yoghurt
1 tbsp chopped olives

Topping four:
1 cup mushrooms sauted in red wine
2 tbps pepperdews, finely chopped
2 large handfuls of baby spinach on the side

Topping five:
1 cup mashed butternut
1/2 a green pepper, finely chopped
1 tsp dried origanum

Tip Slice the baguette into diagonal strips and toast lightly and place on a platter. Chicken strips, or slices of ham or pastrami are also great when placed on the baguette slices along with these toppings.

Recipe: Warm Quinoa

Warm Quinoa

Preparation Time: 15 minutes.
Serves 4

Ingredients:
200 - 250g quinoa 250ml low fat milk + extra for serving
250g water
1/2 banana, chopped
1 small apple, chopped (keep peel on)


Serve with: cinnamon for a sweet smell, and honey if you want a sweeter taste.

Preparation:
Add the milk, water and quinoa to a saucepan
Bring to the boil, reduce the heat, and simmer for about 10 -15 minutes, or until all the liquid has been absorbed.
Dish into bowls and add some milk if desired.
Add the banana and apple and mix well.
Sprinkle cinnamon over it, or add a drizzle of honey if you wish.

Tip: Quinoa is very low in fat and also a good carbohydrate option for other meals such as dinner. To decrease the fat content of this meal even more, use skim milk instead of low fat milk.

Recipe: Mushroom and broccoli mix

Mushroom and broccoli mix

Preparation Time: 15 minutes.
Serves 4

Ingredients:
1 punnet mushrooms, thickly sliced
1 cup broccoli, roughly chopped
Ground black pepper
1 tbsp lemon juice
1/4 clove garlic, crushed (optional)

Preparation:
Place the broccoli and mushrooms in a non-stick pan with a little bit of water.
Sauté until the mushrooms start getting soft.
Add the pepper, lemon juice and garlic to the pan, and mix to make sure that all the vegetables are coated.
Remove from the pan before the broccoli becomes soft.

Tip: Try adding some different herbs and spices each time for a different flavour. Something like cumin seeds, ground ginger, or coriander seeds add interesting flavours.

Recipe: Lentil salad

Lentil salad

Preparation Time: 20 minutes.
Serves 4

Ingredients:
1 onion, finely chopped
1.1/2 cups brown lentils, rinsed and drained
1 red pepper, sliced
1 cup baby tomatoes, halved
1 round of feta cheese

Serve with: Chopped coriander and balsamic vinegar or sweet chilli sauce

Instructions:
Mix the onion, lentils, red pepper and tomatoes together in a bowl
Crumble the feta cheese over the mixture
Serve it with some finely chopped fresh coriander, and some balsamic vinegar or sweet chilli sauce

Tip: To add some more bulk and colour to this recipe, mix in some steamed butternut chunks or beetroot. If you wish to serve this warm, heat the onion, lentils and red pepper and add the rest of the ingredients just before serving.

Recipe: Cottage cheese and pesto spread

Cottage cheese and pesto spread

Preparation Time: 10 minutes.
Makes 1 cup

Ingredients:
1 cup smooth plain low fat cottage cheese 1.1/2 tbsp basil pesto 1 pinch pepper

Instructions:
Mix all the ingredients together.
Place in a jar or other airtight container in the fridge.
Eat it within a week.

Tip: This is a great way to eat cottage cheese if you don't particularly like the flavour. Spread it on bread, toast or crackers. You can even add some tomato slices or mashed butternut to make the meal more satisfying and give you extra nutrients.

Recipe: Chickpea mash

Chickpea mash

Preparation Time: 20 minutes.
Serves 4

Ingredients:
4 medium boiled potatoes
2 cans chickpeas, rinsed and drained
1 heaped tsp wholegrain mustard
1 tbsp chopped chives or coriander
Water (as much as necessary to reach the desired consistency)
1 tbsp plain low fat yoghurt (optional)

Instructions:
Mash the potatoes and chickpeas in a bowl. Add some water if necessary. Mix in the mustard and herbs. If you eat yoghurt, add it to make the texture a bit more creamy

Tip: you can even add some nuts or seeds to this mash. Try something like linseeds which won't change the taste of the dish but are a great source of omega-3 fatty acids.

Recipe: Small yoghurt and melon desserts

Small yoghurt and melon desserts

Preparation Time: 10 minutes.
Cooking Time: 10 minutes.
Serves 4

Ingredients:
6 Tbsp plain low fat yoghurt
2 slices of a just-ripe melon, blended
1 handful slivered almonds

Method:
Use 2 small drinking glasses or glass pudding bowls
Add 2 tbsp of yoghurt into each glass
Place an equal amount of the pureed melon on top of the yoghurt in each glass
Add 1 tbsp of yoghurt to each glass, on top of the pureed melon
Sprinkle some of the nuts on the top layer of yoghurt

Tip: Make these before you serve dinner and place in the fridge so that you can serve them cold. You can use berries or paw-paw instead of the melon if you wish

Recipe: Ginger chicken

Ginger chicken

Cooking Time:25 Minutes
Serves 4

Ingredients:
4 to 5 skinless, boneless chicken breasts cut into small pieces
10ml grated fresh ginger
1 clove garlic
1tsp sugar
1/4 cup fresh parsley, finely chopped
60ml soy sauce
1/3 cup fresh, finely chopped red onion

Method:
Combine the ingredients in a bowl, leaving out the chicken and onion. In a non-stick pan, cook the chicken pieces to the point before browning. Add the liquid mixture, making sure that all the chicken pieces are covered, and cook until the pieces are lightly browned and tender Remove from the pan, and add the onion before serving for a fresh crunchy texture.Serve with rice or couscous

Recipe: Chicken Paella

Chicken Paella

Preparation Time: 30 minutes.
Serves 4

Ingredients:
About 500g de-boned chicken breasts
1 cup couscous
1 cup green beans or broccoli, chopped
1 cup carrots, chopped
1 and a half cups mushrooms, finely sliced
1 red pepper, finely chopped
1 small tin non-creamed style sweet corn, rinsed and drained
Use one 1 jar/packet sweet & sour sauce or sweet pepper sauce

Preparation:
Cut the chicken into small pieces and cook in a non-stick pan until slightly brown - add a bit of water to the pan instead of oil or use an oil/water mix.Add the sauce and allow to simmer for 20 mins Place the vegetables in a separate non-stick pan, add some water, and steam them until they're slightly softer, but still a little bit crunchy. (You can add the vegetables to the chicken if your pan is quite large and leave them to soften in the sauce) Prepare the couscous as instructed on the box - usually about 5 mins Mix all ingredients together in a large bowl and serve

Recipe: Moroccan Fish

Moroccan Fish

Preparation Time: 10 minutes.
Cooking Time: 1 hour
Serves 4

Ingredients:
1 large onion, chopped
1/2 tsp cinnamon powder
1/2 tsp ground cumin
1/2 tsp ground turmeric
200g chopped canned tomatoes
300ml water (more if necessary)
4 hake fillets, unflavoured, not crumbed
1 tbsp lemon juice
Some fresh chopped coriander to taste
Pepper
Serve with: Brown rice and steamed vegetables

Add some water to a deep non-stick pan and cook the onion over a low heat until softened. Stirring constantly, add the cinnamon, cumin and turmeric and cook for about 30seconds. Add the tomatoes and water, stirring well.Bring this all to the boil, reduce the heat, and simmer partly covered for about 15-20 minutes.Add the hake fillets to this mixture, making sure they're covered by the liquid. If not, add some more water. Simmer until the fish is cooked and soft.Mix in the lemon juice.Add coriander and pepper to your liking.

Serve with brown rice and steamed vegetables such as green beans and carrots.

Tip: to increase the fibre content of the meal, try a mixture of brown and wild rice

Recipe: Tuna toasted sandwiches

Tuna toasted sandwiches

Preparation Time: 10 minutes.
Serves 4

Ingredients:
8 slices soft whole-wheat bread
2 tins tuna in brine, drained
About 16 slices of cucumber
Sweet chilli sauce and light mayonnaise

Turn the snackwich machine on. On four of the slices, spread a thin layer of sweet chilli sauce and mayonnaise.Place some tuna on these four slices, and then put the second slice of each sandwich over the tuna. Place these in the snackwich machine and toast until the bread becomes slightly brown. There really isn't much need to spread butter on the outsides of the bread, but if you want to put some on to make the bread go browner and crispier, use a soft margarine and only spread a very little bit on. Before serving, open the sandwiches and place the cucumber pieces inside. Cut the sandwiches into four small triangles and serve.

Tip: Apples and bananas go well with the peanut butter. If you take out the peanut butter, you can replace the fruit with any other fruits or berries that you have available.

Recipe: Boerewors sosaties

Boerewors sosaties

In South Africa we call it sosaties, but in Turkey a skewered dish like this is called "shish kebabs" and the Greeks call it "souvlakia". By any name, this version with boerewors is delicious.

Ingredients:
500 g thin or thick boerewors, cut in 3-5 cm pieces
smoked bacon rashers

Marinade for vegetables:
Mix 125 ml (1/2 c) olive oil with 62,5 ml (14 c) chopped, mixed herbs, 3 cloves of garlic, crushed and ground black pepper

Marinate vegetables in season and according to taste e.g. mushrooms, baby marrow and sweetcorn slices, cherry tomatoes, pickled onions, eggplant cubes, etc. in herb and olive oil for at least 1 hour.

Instructions:
Wrap pieces of boerewors in bacon and thread, alternating with vegetables onto bamboo or kebab skewers. Grill over medium coals or in preheated oven at 220°. Baste frequently with marinade. Serve hot with bread and salad.

Recipe: Paella with boerewors

Paella with boerewors

Paella is a festive Spanish rice dish enriched with all kinds of delicacies. Chunks of boerewors are quite at home in this flavoursome one-dish meal with which you can feed a crowd with the minimum amount of effort.

Ingredients:
250-500 g thick boerewors
4 chicken thighs and 4 drumsticks
olive oil
375 ml (1,1/2 c) rice, rinsed
10 ml (2 t) turmeric
pinch of salt
1 green and 1 yellow green pepper, cut in 0,5 cm strips
1 large onion, cut in rings
4 cloves of garlic, crushed
2 large tomatoes, peeled and chopped
375 ml (1,1/2 c) garden peas, fresh or frozen
ground sea salt and black pepper
chopped parsley and chives

Instructions:
1. Heat oil in a large skillet. Pan-fry wors over medium heat. Remove and keep warm. Repeat with chicken pieces. Cut wors in pieces of + - 5 cm.
2. Sauté pepper strips, onion rings and garlic until translucent. Mix with rice, turmeric and salt and boil rice as usual until soft, but firm.
3. Turn rice mixture into skillet, add tomatoes, peas, wors chunks and chicken pieces. Season with salt and pepper. Heat. Sprinkle with parsley and chives and serve hot with crusty bread.

Variation: You can add cooked prawns, mussels, chunks of white fish, olives and piquanté peppers to the paella.

Recipe: Huevos a la Flamenca with boerewors chunks

Huevos a la Flamenca with boerewors (sausage) chunks

This Mediterranean dish with vegetables and eggs is so full of bright colours that it is named after the costumes of flamenco dancers. With chunks of boerewors it becomes a hearty breakfast dish or supper.

Ingredients:
500 g thick boerewors, pan-fried and cut in chunks of + - 3 cm
1 red or white onion, cut in rings
3 cloves of garlic, crushed
altogether 6 green, red and yellow green peppers, seeded, membranes removed and cut in strips
a handful of oregano and a whiff of paprika
4 baby marrows, cut in ribbons with a vegetable peeler
6 fresh, jumbo eggs
ground sea salt and black pepper
chopped parsley and chives

Instructions:
If not using an electric frying pan, preheat oven to 190°. Grease an oven-dish.
1. Heat olive oil in a pan or electric frying pan and sauté onion, garlic and green peppers with oregano and paprika until vegetables wilt. Add fried chunks of wors and baby marrow ribbons and simmer for 5 min.
2. Make indentations in layer of vegetables and crack 1 egg into each "hollow". Bake eggs to taste in frying pan or oven. Scatter with parsley and serve with crusty bread.

Recipe: Italian Roast Lamb with Potatoes (Italian Shepherd's Pie)

Italian Roast Lamb with Potatoes (Italian Shepherd's Pie)

Preparation Time: 20-30 minutes.
Cooking Time: 60-90 minutes.

Ingredients:
1kg potatoes, cubed
1kg lean lamb, cubed
50g (1 heaped cup) fresh breadcrumbs
50g freshly grated Parmesan cheese
2 cloves of garlic, chopped
50g (2 handfuls) parsley, chopped
Fresh rosemary and oregano
2 sprigs of each, chopped
Freshly ground black pepper and salt to taste
180ml extra virgin olive oil
10 ripe tomatoes, chopped or 2 tins All Gold chopped or whole peeled Italian tomatoes
+/-180ml white wine
+/-180ml water

Instructions:
Pre-heat oven to 200c. Mix breadcrumbs, Parmesan cheese, garlic, parsley, rosemary, oregano and black pepper together in bowl. Using 3 tablespoons (45ml) olive oil, cover the bottom of a large oven dish and add layer of potatoes. Sprinkle half of the herb mixture on top of the potatoes and add a layer of lamb cubes and tomatoes. Follow up with another layer of tomatoes, potatoes and meat, finishing with the herb mixture. Drizzle top layer with remaining olive oil and add enough wine and water to cover the first layer of potatoes.

Season with salt and garnish with rosemary. Bake for 60 - 90 minutes until potatoes are tender. Options: Lean lamb can be replaced with lean beef mince. Half of the potatoes can be replaced with butternut cubes.

Recipe: Navarin de Mouton - Lamb Stew

Navarin de Mouton - Lamb Stew

Preparation Time: 15 minutes.
Cooking Time: 75 minutes.
Serves 4

Ingredients:
60ml extra virgin olive oil
125g streaky bacon, diced
1,2kg deboned leg of lamb, cubed
1 onion, quartered
1 clove garlic, chopped
30ml cake flour
5ml sugar
250ml vegetable stock
4 turnips, quartered
60ml tomato paste
Robertsons salt and freshly ground black pepper

Garnish:
12 small pickling onions
12 baby potatoes
125g frozen peas
Chopped parsley

Instructions:
Heat the oil in a frying pan, add the bacon and fry until crisp. Remove the bacon and place in a large casserole. Brown the lamb, a few pieces at a time; remove and place in the casserole. Saute the onion until soft; remove and also place in the casserole.

Remove most of the fat in the pan, add the flour and stir until slightly thickened and smooth. Add the vegetable stock, turnips and tomato paste. Pour over the meat in the casserole dish and cook for 1 hour at 180°. To make the garnish, blanche the baby onions until nearly cooked, then fry in a little olive oil until golden. Add the baby potatoes to the casserole 15 minutes before the end of the cooking time so that they are just cooked before serving. Add the peas to the casserole 10 minutes before serving, garnish with chopped parsley and serve piping hot. Ideally enjoyed with a deliciously fruity Merlot.

Ideally enjoyed with a deliciously fruity Merlot.

Recipe: Lamb Tagine with Honeyed Dates

Lamb Tagine with Honeyed Dates

Named after the traditional ceramic dish in which it is cooked.

Cooking Time: 1 Hour.
Serves 6

Ingredients:
250g shoulder lamb, cut into 4cm cubes
1/2 onion, coarsely grated
1 clove garlic, crushed
2 tablespoons olive oil
Pinch of dried chilli flakes
Pinch of ground ginger
Pinch of ground cumin
Pinch of paprika Black pepper
1 tin tomatoes, peeled and diced
1/2 cinnamon stick
2 teaspoons fresh coriander leaves, chopped
6 large dates, pitted
3 teaspoons clear honey
20g almonds, toasted and blanched

Instructions:
Place the lamb in a large bowl and cover with grated onion, crushed garlic, oil, chilli flakes, ginger, cumin, paprika and plenty of ground black pepper. Stir to coat the meat and leave to marinate for at least 2 hours or, even better, overnight. Heat a frying pan and add the lamb in batches to brown evenly. Transfer to a large tagine or casserole dish. Place the remainder of the marinade into the frying pan and cook for 2-3 minutes. Once completed, add the marinade to the casserole dish, along with the tomatoes, cinnamon stick and half of the fresh coriander. Mix well, cover and cook in a pre-heated oven at 160° for approximately 45 minutes. Place the dates in a small saucepan with the honey and just enough water to cover. Allow to simmer for about 5 minutes, then add the contents of the saucepan to the casserole dish and leave to cook for a further 10 minutes. Sprinkle the remaining fresh coriander leaves on top and serve with couscous, toasted almonds and apricots.

Delicious when accompanied by a Merlot.

Recipe: Roast Leg of Lamb Studded with Garlic and Fresh Rosemary

Roast Leg of Lamb Studded with Garlic and Fresh Rosemary

Preparation Time: 10 minutes.
Cooking Time: 1 hour to 1 hour 1/2.
Serves 6-8

Ingredients:
1 deboned leg of lamb
30ml olive oil
30ml balsamic vinegar Salt and black pepper
6 whole, peeled cloves of garlic
1/2 cup small rosemary sprigs

Instructions:
Drizzle the leg of lamb with the olive oil and balsamic vinegar and season well. Slice each clove of garlic into 4. Using a small, sharp knife, make 1cm incisions into the flesh of the leg of lamb and place a sprig of rosemary and a slice of garlic into each incision.

Cover lamb with foil (this prevents the rosemary from burning) and roast at 200° until the lamb is done to your liking. Remove the foil 20 min before the end of cooking and allow the lamb to brown.

Serve with mint jelly or festive gravy.

Ask at our Meat Market for the best cuts of meat.

Recipe: Moroccan Cheesy Stuffed Meatballs

Moroccan Cheesy Stuffed Meatballs

Serves 2

Ingredients:
2.5ml sunflower oil
20g mozzarella cheese, finely grated
10ml chutney
9 Certified Natural Lamb meatballs
40ml dried thyme

Instructions:
Preheat the oven to 200°. Lightly oil a roasting dish.Mix the cheese and chutney together in a bowl. Remove some of the mince out of the centre of the meatball, place 2.5ml of cheese and chutney mixture in each meatball and close the hole, ensuring that none of the filling can escape. Roll the meatballs in the dried thyme, place in the roasting dish and cook for 7 minutes. Turn the meatballs over and continue cooking for 7 minutes. Serve immediately.

Source

Recipe: Greek Lamb on a Pita

Greek Lamb on a Pita

Serves 5

Ingredients:
340g leg of Certified Natural Lamb, cut into cubes (2cm x 2cm)
30ml Checker Choice olive oil For the sauce
250ml plain Greek yoghurt
5ml ground cumin 10ml ground coriander
Juice of half a lemon
Zest of half a lemon 15ml
Fresh mint
Chopped Cucumber, cut into small cubes (1mmx1mm)
5 pitas
3 roma tomatoes, sliced (2mm thick)
70g salad rocket
90g baby spinach

Instructions:
Fry the lamb in the oil, set aside to cool. Then Whisk together the yoghurt, cumin, coriander, lemon juice, zest, cucumber and mint.Cut the pitas open, toast and spread a little sauce on the inside of each pita.Place the rocket leaves on the bottom half inside the pita, place two slices of tomato on top of the rocket leaves, place the lamb on top of the tomato slices, pour the remaining sauce over the lamb and place the spinach leaves on top of the lamb and sauce. Recommended that you serve immediately.

Recipe: Beef and lentil bobotie

Beef and lentil bobotie

Preparation and Cooking Time: 1 and a half Hours.
Serves 6

Ingredients:
1 slice soft brown bread
500g minced beef (you can also use ostrich as a healthier option)
300g tinned lentils, rinsed and drained
1 small red onion, finely chopped
10ml mild chutney
20ml lemon juice
60ml raisins
180ml milk
1 large egg

Method:
Heat the oven to 180°
Soak the bread in the milk, remove and squeeze to get rid of excess milk
Mix the bread in with the mince
Then add the lentils, onion, lemon juice, raisons and chutney to the mince
Using a non-stick pan, cook the meat mixture in a little bit of water until lightly brown
Remove and place in a large overproof dish
Beat the eggs and the milk together until light yellow, and pour over the meat
Bake in the oven for about 1hour

Serve with rice, sambals and banana.

Tip: For a stronger flavour, you can add one to two teaspoons curry powder to the mince before cooking it, as well as placing some bay leaves on top of the dish before placing it in the oven. By substituting some of the meat with lentils, the fat content is lowered and fibre is added.

Recipe: Beef and broccoli lasagne

Beef and broccoli lasagne

This lasagne uses mushroom soup to save the time usually spent making a white sauce. We've also sneaked in some nutritious broccoli. Enjoy.

Preparation and Cooking Time: 70 Minutes.
Serves 4

Ingredients:
Lasagne sheets - try a low GI or whole-wheat version if available
1 tin onion and tomato mix
400-500g lean beef mince
1/2 can red kidney beans, rinsed and drained
1/2 punnet mushrooms, wiped clean and sliced
1 small whole broccoli, rinsed
1 packet mushroom soup
2 cups of water
Cheddar cheese

Method:
Turn the oven on to 180 degrees Celsius.
In a large pot, add the powdered soup and 2 cups of water. Bring to the boil and then simmer, mixing occasionally to remove any clumps.
Cook the mince in a non-stick pan with the onion and tomato mix until brown.
Add the beans and simmer for another 5 minutes.
Take the broccoli and, using a knife, cut the very top ends off above all the stalks so that you end up with just the small fine green bits to add to the mushrooms.
In an oven-proof dish, layer the soup, then lasagne sheets, then the mince and then the mushroom and broccoli mix. Repeat until the dish is full, making sure to end with a layer of white sauce.
Grate a little bit of cheddar cheese and sprinkle over the top.
Place in the oven for about 35-40 minutes until the lasagne is soft.


Tip: Don't make the mince layers too thick; it should only just cover the lasagne sheets. You can always add some sheets between the mince and vegetable layers if you want more of the pasta. Use extra lean mince or ostrich mince if you want to further reduce the fat content.

Recipe: Prune-stuffed Warthog fillet with a red-port sauce

Prune-stuffed Warthog fillet with a red-port sauce

Serves 4

Ingredients:
600 g warthog fillet, butterflied
1 clove crushed garlic
1 chicken breast, finely chopped
12 vanilla-scented pitted prunes
4 whole spring onions
250 g streaky bacon
10 ml olive oilz

Method:
Preheat your oven to 200°. Season the meat with black pepper and garlic, and top with chopped chicken, spring onions and prunes. Now bring the whole stuffed fillet together by simply folding the two sides together. Make sure that none of the filling comes out. A bit of pressure might be necessary to ensure that everything stays inside. On a clean working surface, lay the bacon out, so that they overlap each other by about 5 cm. Place the fillet onto the bacon.

Now bring the bacon pieces together, one at a time, left over right and right over left, and pull the pieces towards you as you fold it over. The idea here is to wrap the stuffed fillet tightly with the bacon.
Grind some more black pepper on top of the roll. Heat a large enough non-stick frying pan with 10 ml olive oil.

Place the bacon-wrapped stuffed fillet in the pan with the loose sides at the bottom to seal it. Let it cook for 5-6 minutes without moving it, to make sure the bacon sticks to the fillet. Once the bacon is sealed, lift the meat carefully onto a baking tray, sealed side down. Roast the meat in the preheated oven for about 20 minutes. Remove from the oven and let the meat rest for about 20 minutes before carving, or let it cool down completely and serve the sliced meat cold.

Serve on a green pea purée or a bed of steamed beans or asparagus, drizzled with sauce.

Tip: Don't make the mince layers too thick; it should only just cover the lasagne sheets. You can always add some sheets between the mince and vegetable layers if you want more of the pasta. Use extra lean mince or ostrich mince if you want to further reduce the fat content.


Sauce:
Place all the ingredients into a saucepan and reduce it by two thirds. Season to taste with salt and pepper.Serve with the warthog.

Ingredients:
1 cup red wine
1 cup beef or chicken stock
1 cup port
2 cloves crushed garlic
3 tbls cranberry jelly
Salt and pepper to taste

Recipe: Succulent Moroccan Rabbit Stew

Succulent Moroccan Rabbit Stew

Serves 4-6

Ingredients:
1 rabbit, dejointed and seasoned with salt and pepper
2 tbls cooking oil
4 medium onions, finely chopped
5 ml each of ground ginger, cinnamon, coriander, paprika & cumin
2,5 ml pimento allspice
4 cloves crushed garlic
2 cups chicken stock
1 pkt. mixed dried fruit salad
1/2 cup each of chopped parsley & coriander

Method:
Heat the oil in a saucepan and brown the rabbit evenly. Remove from the pot, add the onions and cook for 5 minutes while stirring. Add all the ground spices and cook until fragrant, adding a little more oil if needed. Return the rabbit to the pot with the chicken stock and cook gently for 30 minutes. Add the dried fruit, parsley and coriander and cook until the rabbit is tender, adding a little more stock if needed. Season to taste with more salt and pepper.

Serve with couscous or steamed long grain rice.

Recipe: Beef Fillets with Lemon Hollandaise Sauce

Beef Fillets with Lemon Hollandaise Sauce

Preparation Time: 15 minutes.
Cooking Time: 15 - 20 minutes.
Serves 4

Ingredients:
Lemon Hollandaise Sauce
175g butter
4 egg yolks
2 tablespoons lemon juice
Robertsons salt and black pepper, to season

For the Beef
2 tablespoons extra virgin olive oil
500g Steakhouse Classic Matured Beef Fillet

Instructions:
To prepare the Hollandaise sauce, first melt the butter in a small saucepan over a low heat. Skim any froth from the surface and discard. Whisk the egg yolks together with 2 tablespoons of water in another small saucepan for 30 seconds, or until pale and foamy. Place the saucepan over a very low heat and whisk the egg mixture for 2 - 3 minutes. Don't let the saucepan get too hot or the eggs will scramble. Add the cooled (but still melted) butter to the eggs, a little at a time, whisking well after each addition. Stir in the lemon juice and season with salt and cracked black pepper.

Heat the olive oil in a large, non-stick frying pan over high heat and fry the fillet for 7 minutes on each side, or until cooked to your liking. Alternatively, roast the fillet at 220° for 15 - 20 minutes.

Serve hot with the Hollandaise sauce and steamed greens.
Cabernet Sauvignon is an ideal wine to enjoy with most beef dishes and would be the ideal partner to this one.

Recipe: Steak and Beer

Steak and Beer

Preparation Time: 5 minutes.
Cooking Time: 12 - 30 minutes.
Serves 4-6

Ingredients:
4 Steakhouse Classic sirloin or club steaks
2 cloves of garlic, crushed 1/2 cup beer
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon oil
1 tablespoon Robertsons black peppercorns, crushed

Instructions:
Place steaks in a dish and add the garlic, beer, sugar, Worcestershire sauce and oil. Turn to coat evenly and marinade in the fridge for 2 - 3 hours. Remove steaks from the dish and reserve the marinade. Sprinkle peppercorns onto the steaks and press them in firmly. Leave steaks to attain room temperature. Cook steaks on a hot grill until done to your liking (see table below), basting them occasionally with the reserved marinade. Cut the steaks into bite-size pieces, pour remaining marinade over and serve with mashed potatoes and a good glass of South African Cabernet Sauvignon.

Recipe: T-Bone with Mustard and Herb Butter

T-Bone with Mustard and Herb Butter

Preparation Time: 8 minutes.
Cooking Time: 10 minutes.

Ingredients:
4 Steakhouse Classic T-bone steaks
250g softened butter
1 cup of Dijon mustard
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh chives, finely chopped
Olive oil

Mediterranean Summer Salad:
Handful of fresh rocket leaves
2 ripe tomatoes, diced
150g crumbed Feta
100g Kalamata olives, stoned and halved
Freshly ground sea salt
Freshly ground black pepper
1 teaspoon dried oregano
Extra virgin olive oil
Balsamic vinegar

Instructions:
Make the herb butter by blending the butter, mustard and herbs together. Place on a small piece of wax paper and form into a log shape. Roll up and twist the ends. Place in the refrigerator until needed. There will be excess butter which will keep for 3 months. Brush the T-bone steaks with a little of the olive oil and cook over medium coals for about 4 minutes per side, or until done as desired. Mix the rocket and baby spinach leaves together. Toss with the diced tomatoes, Feta and Kalamata olives. To make the dressing, mix the salt, pepper, oregano, olive oil and balsamic vinegar in a bowl and whisk with a fork until amalgamated. Drizzle over the salad just before serving. Serve immediately with rounds of mustard herb butter and Mediterranean Summer Salad.

Can also be made with club or sirloin.

Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.

Recipe: Whole Stuffed Beef Fillet

Whole Stuffed Beef Fillet

Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Serves 8

Ingredients:
Black Forest or Parma ham
2 rounds of Feta, crumbled
Handful of fresh baby spinach leaves
Freshly ground sea salt and black pepper
1 teaspoon dried oregano
2 tablespoons olive oil
Meat elastics, available from your butcher, or kitchen string soaked in water for 10 minutes

Instructions:
Slice the fillet three quarters deep down the centre and open it up. Press gently down to flatten it. Line the inside of the fillet with the baby spinach and then the ham. Scatter the peppadews and Feta over. Roll up tightly and secure the fillet into its original shape using the meat elastic or kitchen string, spaced at 10cm intervals. Season with salt, pepper and oregano. Heat the olive oil over high heat in a heavy-based frying pan. Sear the fillet on all sides for about 3 minutes or until browned. Cook over medium coals for about 12 minutes for medium to medium rare and rest for 5 minutes covered in foil as the meat will continue to cook.

Always let the fillet rest for a few minutes before cutting it as this allows the meat juice to settle. The ends of the fillet will be cooked more than the middle, so slice from the ends for your guests who prefer well done steak. Serve with wedges of roast potatoes scattered with sea salt and rosemary or pap, onion and tomato sauce with a crunchy green summer salad.

Recipe: Roast Beef with a Pecorino, Mustard and Rosemary Crust

Roast Beef with a Pecorino, Mustard and Rosemary Crust

Preparation Time:10 Minutes
Cooking Time:1 Hour
Serves 10-12

Ingredients:
1 topside or silverside cut of beef

Crust: 1/3 cup grated Pecorino
4 tablespoons wholegrain mustard
2 crushed cloves of garlic
1/3 cup toasted breadcrumbs
4 tablespoons chopped rosemary

Instructions:
Combine all crust ingredients and season. Gently pack the crust over the top of the beef, patting down to ensure that it is secure. Roast at 200° until done to your liking.

Ask at our Meat Market for the best cuts of meat.

Recipe: Oriental Steak Tartar

Oriental Steak Tartar

Serves 10

Ingredients:
50g Steakhouse Classic fillet
5ml Checkers Choice olive oil
60ml freshly ground black pepper
0.5ml salt
1ml ground coriander
10ml sunflower oil

Salad:
Half a red cabbage shredded
2 carrots, sliced julienne
20g coriander leaves

Dipping sauce:
500ml soya sauce
45ml sesame oil
7.5ml ginger, finely grated
5ml garlic finely grated
75g salad spring onions, sliced

Instructions:
Rub the fillet in 5ml oil, season with ground coriander, salt and pepper.Heat the remaining oil in a non-stick pan and sear the meat for 1 minute on all sides. Allow the meat to rest until cold. Mix the soya sauce, sesame oil, ginger, garlic and spring onions together and pour into a dipping bowl. Mix the cabbage, carrots and coriander leaves together and spread over a serving dish. 6. Slice the meat 1cm thick and lay it neatly over the salad. Serve with the dipping sauce.

Recipe: Sesame Steak Kebabs With Red Pepper

Sesame Steak Kebabs With Red Pepper

Serves 6

Ingredients:
For the marinade:
500ml soya sauce
30ml sesame oil
5ml crushed ginger
5ml crushed garlic
900g Steakhouse Classic whole fillet, cubed 4cmx4cm
12 skewer sticks
30ml sesame seeds
1 large red pepper, cut into cubes

Instructions:
To make the marinade whisk together the soya, sesame oil, ginger and garlic. Place the fillet cubes in a bowl, pour over the marinade and set aside for 20 minutes. Make the kebabs by placing one piece of red pepper on the skewer, followed by two cubes of fillet, one red pepper, two cubes of fillet and ending with a red pepper. Grill the kebabs on the braai or griddle pan in a little oil, ensuring to cook each side for 2 minutes. Sprinkle the sesame seeds over the kebabs. Serve immediately.

Recipe: Steak & Pineapple Salsa Wrap

Steak & Pineapple Salsa Wrap

Serves 6

Ingredients:
600g Steakhouse-classic Rump, fat trimmed
15ml Checkers Choice Olive oil
85g creamed cottage cheese
6 tortilla wraps
90g rocket leaves

For the Salsa:
1 pineapple, cut into small cubes (1cmx1cm)
6 roma tomatoes, deseeded, cut into small cubes (1cmx1cm)

Instructions:
In a hot pan sear the rump in the olive oil, turn the heat down and cook each side for 5 minutes, set aside and allow to rest for 15 minutes. In a bowl mix together the tomato and pineapple. Spread 15ml of cream cheese over each wrap evenly. Place the rocket leaves on top of the cream cheese. 5. Place 80ml of salsa on top of the rocket leaves. Slice the steak lengthwise 2cm thick and place three slices on top of the salsa. Close the wrap by folding it tightly.

Recipe: Porterhouse Steak Topped with a Green Olive Tapenade and Mushrooms on a Bed of Baby Spinach

Porterhouse Steak Topped with a Green Olive Tapenade and Mushrooms on a Bed of Baby Spinach

Serves 4

Ingredients:
500g Steakhouse Classic porterhouse steak, cut into 4 steaks

For the marinade:
30ml Checkers Choice olive oil,
1ml salt 1ml black pepper

For the tapenade:
1 garlic clove, finely chopped
80g Checkers Choice Manzanilla olives, pitted
25g raw almonds
15ml unsalted butter
95g white mushrooms
45g baby spinach

Instructions:
Marinate the steak in olive oil, salt and pepper for 10 minutes. Process the garlic, olives and almonds together in a food processor. Fry the mushrooms in butter for 5 minutes. Blanch the baby spinach for 2 minutes. Place the steak on top of the spinach, spoon 30ml of tapenade on top of the steak and top with the mushrooms. Serve immediately.

Recipe: Rib-Eye Steak Burger

Rib-Eye Steak Burger

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.

Ingredients:
4 Steakhouse Classic rib-eye steaks
1 lettuce
2 ripe tomatoes, sliced
2 onions, sliced into rounds
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon sugar
4 crispy bread rolls
Pinch of salt

Marinade:
1 teaspoon chilli flakes
4 cloves of garlic, crushed
1 cup tomato sauce
1 teaspoon Dijon mustard
2 tablespoons Mrs Ball's Original chutney
2 teaspoons Worcestershire sauce

Instructions:
Mix all the marinade ingredients together and marinade the steaks for a minimum of 2 hours. In the meantime, heat the butter and olive oil in a shallow frying pan and add the onions, sugar and a pinch of salt. Cook over low heat for 10 minutes until the onions are soft and caramelised. Remove the steaks from the marinade and cook over medium coals for about 4 minutes per side or until done as desired. Allow to rest for 5 minutes. Butter the rolls and add the lettuce and sliced tomatoes. Place the steak on top and garnish with the caramelised onions. Serve immediately.

Vary the toppings by adding crispy bacon and sliced avocado, slices of Cheddar, rings of pineapple, creamy Blue cheese, Feta or sundried tomatoes. Serve with oven-baked French fries or homemade sweet potato wedges.

Can also be made with rump or fillet.

Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.

Recipe: Sticky Green Stir-Fry

Sticky Green Stir-Fry

Serves 4-5

Ingredients:
15ml sunflower oil
500g Steakhouse Classic Sirloin, fat trimmed, cut into strips
200g broccoli florets
1 garlic clove, sliced 1mm thick
10 white mushrooms, thinly sliced
150g sugar snap peas
25g spring onion, sliced 2mm thick
90g baby spinach

Sauce:
70ml soya sauce
70ml honey

Instructions:
Stir fry the beef strips in oil until cooked. Steam the broccoli and garlic together for 3 minutes. Stir-fry the mushrooms, sugar snap peas, spring onion and spinach together for 5 minutes. Mix soya sauce and honey together and pour over mushroom and pea mixture and stir fry for 1 minute. Add the broccoli, garlic and the sauce and vegetable mixture to the beef and mix well. Serve immediately.

Recipe: Sweet and Spicy Club Steak

Sweet and Spicy Club Steak

Preparation Time: 10 minutes.
Cooking Time: 8 minutes.

Ingredients:
4 Steakhouse Classic club steaks Olive oil

Sauce:
1 cup extra virgin olive oil
1 cup balsamic vinegar
2 tablespoons freshly grated ginger
2 teaspoons honey
2 teaspoons soy sauce
1 chilli, seeded and diced

Instructions:
Brush the club steaks with a little of the olive oil and cook over medium coals for about 4 minutes per side, or until done as desired. In the meantime, mix the sauce ingredients together and simmer in a small saucepan for a few minutes. Serve the steaks drizzled with the sauce.

Side-serving suggestion: Serve with a buttery sweet potato mash with a squeeze of orange juice or braaied mielies with a chilli and lime butter or braaied butternut halves stuffed with Feta and baby spinach and wrapped in foil.

Can also be made with T-bone or Porterhouse.

Choose an unwooded crisp Chardonnay to balance the spiciness of the sauce. Even an ice cold light beer will work well.

Recipe: Steak Rump Kebabs

Steak Rump Kebabs

Preparation Time: 3 Hours

Ingredients:
1 Steakhouse Classic rump steak, cut into 12 cubes
each about 4cm wide
6 bamboo skewers soaked in water for 1 hour
250g streaky bacon

Instructions:
Mix the salsa ingredients together and refrigerate for 30 minutes to allow the flavours to develop.

Wrap the cubes of rump in bacon and thread 2 pieces onto each skewer. You can add quartered sweet peppers, onions or vegetables of your choice.

Mix the marinade ingredients together and marinade the rump cubes for 3 hours. Cook over hot coals for 8 minutes, turning frequently. Serve the summer salsa as a side salad.

Can also be made with fillet.

The roundness of a medium-bodied Merlot will complement this dish without overpowering the marinade flavours.

Recipe: Antipasti - Capaccio

Antipasti - Capaccio

Preparation Time: 30 - 40 minutes.
Serves 4-6

Ingredients:
500g Steakhouse Classic beef fillet
Rustic bread

Mayonnaise
1 egg yolk
3 teaspoons Dijon mustard
3 tablespoons lemon juice
2 drops Tabasco sauce
75ml olive oil
1 tablespoon cream
2 tablespoons capers, rinsed
Salt and freshly ground black pepper to season
Parmesan cheese, shaved into thin slices with potato peeler
Rocket leaves to serve

Instructions:
Place the fillet into the freezer for about 1 hour or until it is firm enough to handle. Use a sharp knife to cut the meat into paper thin slices. Cover 4 serving plates with a thin, even layer of the sliced fillet. To make the mayonnaise, blend the egg yolk, mustard, lemon juice and Tabasco sauce together in a bowl. Add the olive oil in a thin stream, whisking continuously until the mayonnaise thickens. Whisk in the cream, season to taste and drizzle over the Carpaccio and sprinkle with the capers. Lastly, place the fresh rocket and shaved Parmesan on top and serve with rustic bread.

Alternatively, instead of a mayonnaise, you can serve the Carpaccio with a simple vinaigrette made by mixing 100ml of olive oil with 50ml white wine vinegar and 30ml lemon juice, season with salt and pepper and sprinkle over the Carpaccio.

Recipe: Crocodile Steaks

Crocodile Steaks

Serves 4 as a starter

Ingredients:
4 crocodile steaks
Salt and freshly ground black pepper
1 tbls olive oil

Method:
Season the crocodile steaks with salt and pepper.
Heat the oil in a saucepan and fry the steaks until golden for about 6-7 minutes. Set aside until needed.


For the salad:
Mix all the ingredients together in a bowl and divide between 4 plates. Top with sliced avocado and a crocodile steak.

Ingredients:
1 large carrot peeled and shredded
1 medium English cucumber with skin shredded
1/2 cup each of roughly chopped mint & coriander
1/2 bottle Thai Choice double pineapple chilli sauce

Recipe: Sticky Sesame Quails

Sticky Sesame Quails

Available in the Western-Cape only
Serves 4
Ingredients:
4 quails seasoned with salt, pepper
and ground cumin
2 tbls vegetable oil
2-3 tbls sesame seeds

Method:
Heat the oil and brown the quails on all sides. Dip into the honey & soy sauce and roast in a preheated oven for 10 minutes. Remove from the oven and paint with the honey & soy sauce, sprinkle with sesame seeds and return to the oven for another 5 minutes. Place in a warming oven until ready to serve.


Honey & soy sauce:
Heat the oil in a saucepan, add the ginger and cook for 2 minutes. Add the sugar and garlic and cook for 2 minutes. Then add the soy sauce, water, honey and the herbs. Cook until it is reduced by two thirds. At this stage you will dip the quails in the sauce before roasting them. Once that is done you can reduce the remaining sauce until it is sticky enough to cling to the quails and so that the sesame seeds can stick to the sauce.

Ingredients:
2 tbls sunflower oil
2 tbls fresh ginger cut into matchsticks
1/2 cup brown sugar
6 cloves garlic, sliced
1 cup soy sauce
1/2 cup water
1 tbls runny honey
1/2 cup each of chopped mint, coriander and basil

Recipe: Ostrich Goulash

Ostrich Goulash

Cooking Time: 45 minutes.
Serves 4

Ingredients:
500g ostrich fillet, cut into strips or cubes
250g mushrooms, thickly sliced
4 baby marrows, thinly sliced
1 green or red pepper, thinly sliced
1 tin of whole tomatoes
100ml red wine (optional)

Serve with: A couscous and lentil mix, and salad

Instructions:
Place the baby marrows, red pepper and mushrooms in a non-stick pan and sauté lightly using some water. Remove from the pan and set aside.
Brown the ostrich pieces, again using water or a little bit of olive oil spray
Throw in the vegetables, tomatoes and wine (if you don't want to use wine, use some water or weak vegetable stock instead just to add some moisture)
Allow this to simmer until the meat is tender and the flavours mix nicely, about 30min or so.

Serve with couscous and lentils, and a cucumber, baby spinach and small tomato salad.

Tip: You can use tinned lentils if you want to save time. Just remember to rinse them before use. For extra flavour, sprinkle some herbs over the meal instead of using salt.

Recipe: Ham, corn and chive omelettes

Ham, corn and chive omelettes

Cooking Time: 25 Minutes.
Serves 4

Ingredients:
6-8 large eggs
150g shaved/sliced ham
1/2 cup corn kernels (non-creamed version)
400g mushrooms, chopped
1 tbsp chopped chives
1/2 cup low fat ricotta (optional)

Method:
Beat the eggs lightly in a bowl and add the chives.
In a non-stick pan, lightly sauté the corn and mushrooms in a little bit of water, then set aside.
Scoop some of the egg into the pan, and when almost all of it is cooked, add the vegetable mix and some ham down the middle of the omelette and sprinkle with ricotta.
Fold both sides of the omelette over the middle, and remove from pan.
Repeat the above another 3 times.
You can serve this with some crunchy, fresh green vegetables of your choice, such as broccoli or green beans. A couple of baby spinach leaves are also a tasty addition.

Tip: For something different for your carbohydrate choice, use toasted pita breads or wrap your omelette in a wrap.

Recipe: Spicy Lamb Mince Cigars

Spicy Lamb Mince Cigars

Makes 35

Ingredients:
30ml sunflower oil
5ml crushed garlic
Half a red chilli, finely chopped
15ml freshly grated ginger
500g Certified Natural Lamb mince
160ml treacle sugar
Juice of half a lemon
Zest of half lemon
30ml fish sauce
80g salted peanuts, roughly chopped
50g salad onions, sliced
20g fresh coriander leaves, chopped 10g fresh mint leaves, chopped
20 phyllo pastry sheets
20g butter, melted

Dipping sauce:
Sweet chilli sauce

Instructions:
Preheat the oven to 200°. Heat the oil in a non stick pan, fry the garlic, chilli and ginger for 1 minute. Add the mince and brown over a high heat. Add the sugar, lemon juice, lemon zest and fish sauce, allow to simmer for 5 minutes. Stir in the peanuts, spring onions, coriander and mint leaves. Cut the Phyllo pastry into 13cmx9cm sections. Place one sheet on the table and brush the surface with melted butter. Place a second sheet on top of the buttered sheet. Place 30ml of spicy mince at the one end of the pastry. Fold the sides inwards and roll the cigar. Place the cigars on a baking tray and bake for 10 minutes until golden brown. Place the cigars on a wooden skewer and serve with sweet chilli sauce.

Recipe: Mini Lamb and Bacon burgers

Mini Lamb and Bacon burgers

Serves 6

Ingredients:
4 Certified Natural Lamb burger patties
450g rindless back bacon
2.5ml sunflower oil
13 mini mixed dinner rolls
40g Mediterranean Delicacies sweet chilli and cream cheese dip
40g Mediterranean Delicacies peppadew dip
20g rocket leaves 2 gherkins, sliced thinly or 3 peppadews, sliced in half
13 small skewer sticks

Instructions:
Preheat the oven to 200°. Lightly oil a baking dish.Using a circular mould with a diameter of about 5cm cut out smaller patties. Tightly wrap each patty in a piece of bacon. Place the bacon patties in the baking dish and cook for 7 minutes. Turn each bacon patty over and cook for a further 10 minutes; allow to cool for 5 minutes. Cut the rolls in half, spread the top and bottom half of 6 rolls with sweet chilli cream cheese and the other 5 rolls with peppadew dip. Place 3 rocket leaves on the bottom half. Place the bacon patty on top of the rocket leaves. Place a slice of peppadew on the rolls with peppadew dip and the gherkin on top of the rolls with the sweet chilli dip. Close the roll and secure with a small skewer stick. Serve immediately.

Recipe: Caprese Chop Stack

Caprese Chop Stack

Serves 2

Ingredients:
80g Certified Natural Lamb best-end chops
2ml Salt
2ml Black pepper
1 Roma tomato, sliced 1 cm thick
85g Mozzarella cheese, sliced 1cm thick
6 Fresh basil leaves
15ml Sunflower oil String

Instructions:
Preheat the oven 180°. Remove the bone from the chop and flatten the meat out slightly using your fingers. Using 1ml salt and 1ml pepper season the surface of the chop. Place 2 slices of tomato on top of the one end of the chop. Place 3 basil leaves on top of the tomato slices. Place 1 slice of cheese on top of the basil leaves. Then fold the other end of the chop over the cheese and secure it tightly with string. Season the outside of the chops with the remaining salt and pepper. Heat the oil in a non-stick pan over a high heat searing all three sides. Place the caprese chop stack in a roasting dish, cover with foil and cook for 15 minutes. Allow the stack to rest for 2 minutes, remove the string and serve immediately.

Recipe: Lamb with Spicy Sauce

Lamb with Spicy Sauce

Logan Josh
Preparation Time: 15 minutes.
Marinating Time: 2 Hours.
Cooking Time: 1 Hour 10 minutes.

Ingredients:
1kg lean lamb, cubed

Marinade:
Mild: Pinch of chilli powder. Medium: 1/2 teaspoon. Hot: 1 teaspoon.
6 cloves garlic, chopped
2 tablespoons fresh ginger root, grated
2 teaspoons ground cumin
2 teaspoons ground coriander corns
3 tablespoons sunflower oil
1 onion, finely chopped
4 cloves
2 bay leaves
2 pieces cinnamon bark
2 cups beef stock
200ml plain yoghurt
4 strands saffron, mixed with
2 tablespoons milk (can be replaced with 5ml turmeric - no milk needed) 1/4 teaspoon garam masala

Instructions:
Combine marinade ingredients in a large bowl. Add meat and allow to marinate for at least 2 hours in the fridge. The longer, the tastier. Heat up oil in a large pan, add the onion and fry until softened and lightly browned. Stir in the cloves, bay leaves and cinnamon and saute for 1 minute. Add meat and allow to sizzle until brown. Drop in stock and simmer for 40 - 50 minutes with the lid off until the meat is beautifully tender and most of the liquid has evaporated. Stir through the yoghurt and saffron. Season and sprinkle with garam masala. Serve with coconut and coriander basmati rice to bring out the rich flavours.

A fruity Pinotage complements this dish beautifully. This varietal is made in many different styles, so look for a Pinotage which displays classic fruit characteristics and banana-like nuances.

Recipe: Lemon and Herb Roasted Greek Lamb

Lemon and Herb Roasted Greek Lamb

Preparation Time: 10 minutes.
Cooking Time:+ - 1 hour depending on mass of meat.
Serves 4

Ingredients:
1 de-boned leg of lamb 1/3 cup olive oil 1/4 cup lemon juice 1/4 cup balsamic vinegar 2 tablespoons garlic, crushed 1/3 cup oreganum, chopped 1/3 cup rosemary, chopped Black pepper

Instructions:
Using a sharp knife, butterfly the leg of lamb and cut a few slits in the meat. Whisk the remaining ingredients together, pour over the lamb and allow to marinate for 2-3 hours. Remove the lamb from the marinade and place in an oven, preheated to 200°. Baste occasionally with the remaining marinade. Roasting time is calculated at roughly 15 minutes per 500g, plus an additional 10 minutes thereafter. Once ready, remove from oven and allow to stand for 10 minutes prior to carving. This allows the meat to relax and results in more tenderness.

Great with Cabernet Sauvignon.

Recipe: Lamb Potjiekos

Lamb Potjiekos

Potjiekos became a big favourite during the Afrikaners' Great Trek.

Preparation Time: 15 minutes.
Cooking Time: 3-4 Hours.
Serves 4

Ingredients:
2kg deboned lamb, cut into small blocks
1kg beef shin (shank, knuckle-bone), cut into slices
75ml Golden Cloud cake flour
15ml salt Robertsons black pepper, to taste
3ml grated nutmeg
1 can (+- 400 ml) mushroom soup
1 litre apple juice
250ml dry white wine
4 large potatoes, cut into small blocks
5 carrots, sliced
4 medium onions, sliced
1 butternut, sliced
4 peeled tomatoes, coarsely chopped or 1 tin chopped tomatoes

Instructions:
Fry the meat in a heated potjie until brown. Add cake flour, soup, salt, pepper and nutmeg. Heat the apple juice and wine in a small pan and pour over the meat. Put the lid on and simmer for 3 - 4 hours. Place the vegetables in layers on top of the meat. Keep the lid on and simmer for another half an hour. Serve with a fine South African Shiraz.

Caring for your Potjie
Most potjies are pre-seasoned when you buy them which means they are ready for use. However, prior to using, you should always rinse with boiling water. To clean after use, fill with warm water, leave to soak, then scour clean. Dry the potjie over a heat source, then lightly grease with vegetable oil. Remember to leave a dry paper towel inside to absorb excess moisture. Store the potjie between uses with the lid off. This helps air circulation and prevents unpleasant odours from developing within the potjie.

Recipe: Chilli con carne with boerewors fricadels

Chilli con carne with boerewors fricadels

In Mexico this popular dish is prepared with mince and chillies. To give it a South African flavour the mince was substituted by boerewors and the chillies by our own mild piquanté peppers. Complemented with wholesome beans, it serves as a full meal.

Ingredients:
500 g thick boerewors, casing removed and shaped into fricadels
45 ml (3 tbsp) cake flour
olive oil for frying
1 onion, chopped
4 cloves of garlic, crushed
62,5 - 125 ml (1/4 - 1/2 c) preserved piquanté peppers (peppadews)
10 ml (2 t) sugar
1 x 420 g tin chopped tomatoes
1 x 420 g tin baked beans in tomato sauce
250 g dried beans e.g. kidney, sugar or butter beans or a mixture, soaked overnight and boiled until soft, but firm
ground sea salt and black pepper
chopped parsley, chives and halved piquanté peppers as garnish

Instructions:
1. Roll fricadels in flour and fry in olive oil. Remove and keep warm.
2. Sauté onion and garlic until translucent. Add rest of ingredients and simmer until sauce has reduced thickly. Add fricadels, heat thoroughly, garnish with parsley and halved piquanté peppers. Serve warm with avocado and salad leaves.

Recipe: Boerewors cannelloni

Boerewors cannelloni

This delicious boerewors "gratin" was inspired by stuffed Italian pasta tubes (cannelloni) covered cosily by a blanket of cheese sauce.

Ingredients:
500 g thin, raw boerewors
250 g instant cannelloni (pasta tubes)

Cheese sauce:
125 ml (1/2 c) cake flour
125 ml (1/2 c) butter
250 ml (1 c) grated cheddar cheese
2 jumbo eggs, separated
ground sea salt and black pepper

Instructions:
Preheat oven to 190°. Grease a square or rectangular oven dish.
1. Stuff pasta tubes with boerewors (in casing).
2. Prepare cheese sauce as usual. Beat egg yolks with fork, add a little sauce, mix quickly. Mix yolks with rest of sauce and cook for 1 min. Season with salt and pepper. Beat egg whites until it holds soft peaks and fold lightly into sauce.
3. Spread a thin layer of sauce in dish; cover with a layer of stuffed pasta tubes. Repeat and finish with sauce layer. Bake until top layer starts to turn golden. Serve warm with fresh garden salad.

Recipe: Roasted Pepper Feta Log

Roasted Pepper Feta Log

Ingredients:
3 red peppers cut into quarters
2 yellow peppers, cut into quarters
120 ml Checkers' Choice olive oil
500 g feta
240 ml Greek yoghurt
7.5 ml chopped ginger & garlic
Cling wrap
Baking tin

Instructions:
Preheat the oven to 200°. Prepare the baking tin: cover the inside of the baking tin with cling wrap, ensuring that there is enough to still hang over the sides of the baking tin. Place the peppers in a roasting pan (skin side up), pour over the oil, place in the oven for 15 minutes until the skin of the peppers turn black and forms bubbles. Remove the roasted peppers from the oven, drain on a paper towel and peel off the skins. In a bowl mix together the feta and Greek yoghurt until soft. Stir in the ginger and garlic.

In the baking tin, layer the yellow peppers at the bottom and the red peppers around the sides of the tin, on top of the cling wrap. Pour the feta and yoghurt mixture into the baking tin over the peppers and press down firmly, cover the top with cling wrap and refrigerate for 1 hour or longer. Remove the cling wrap from the top of the feta log, place the feta log on to a serving dish, remove the baking tin, and slowly remove the remaining cling wrap. Serve as is with crackers or Melba toast.

Recipe: Feta Balls Rolled in Seeds & Spices

Feta Balls Rolled in Seeds & Spices

Preparation Time: 10 minutes.
Makes 8 to 10 balls

Ingredients:
250g traditional or black pepper Feta Cheese
1 tablespoon pitted black olives, chopped

Instructions:
Process the Feta and olives in a food processor until a paste forms. Shape into balls and roll in assorted seeds and spices such as roasted cumin, paprika, sesame and fresh herbs. Serve with crackers as a light snack.

This recipe can also be used when entertaining.Sparkling white wines complement Feta superbly, cutting through the cheeses saltiness.

Feta
The distinctive, tangy taste of Feta adds zing to salads, pasta, pizza, burgers or even potatoes.

Recipe: White Chocolate Fridge Cheesecake

White Chocolate Fridge Cheesecake

Preparation Time: 30 minutes.
Cooking Time: 4 hours (minimum).
Serves 8

Ingredients:
100g digestive biscuits
50g butter, melted
250ml cream
250g smooth Cottage Cheese
250g Mascarpone
100g castor sugar
500g white chocolate, melted
1 tin of passion fruit

Instructions:
Process the biscuits until crumbed and add the butter. Mix thoroughly. Line the bottom of a 20cm spring form baking tin with baking paper. Press the biscuit mixture into the bottom of the pan. Refrigerate until needed. Beat the cream, Cottage Cheese, Mascarpone, sugar and the hot melted chocolate together until smooth. Pour mixture into the tin, smooth and refrigerate for at least 4 hours, or preferably overnight. Just before serving, remove from tin and drizzle with passion fruit.

Cottage Cheese
This is one of the most versatile cheeses around. It is low in fat and an excellent source of protein. Use as a dip for fresh veggies.

Recipe: Cheese Puffs

Cheese Puffs

Ingredients:
330 ml milk
170 g butter
ml salt
250 ml flour
5 medium-sized eggs
80 g Dubliner Irish cheese, grated
5 ml black pepper
10 ml fresh thyme, finely chopped

Instructions:
Preheat the oven to 180° and spray the baking tray with cooking spray or line the tray with wax paper. In a saucepan, whisk together the milk, salt, butter and black pepper. Bring the mixture to boil over medium heat. While constantly whisking the milk mixture, add in the flour and continue to whisk until the mixture is smooth and slightly sticky. Beat in the eggs one at a time until the mixture is smooth and shiny, add in the cheese, thyme and mix well.

Place the mixture in a piping bag and pipe small balls (4cm) onto the baking tray. Leave space between the balls. Sprinkle a little water onto the baking tray before baking. Place in the oven and bake for 30 minutes, the cheese puffs should be golden brown. Serve with any flavour of cream cheese. Makes about 40 cheese puffs.

Recipe: Bacon and Egg Pies

Bacon and Egg Pies

Preparation Time: 10 minutes.
Cooking Time: 25 minutes.
Serves 6

Ingredients:
Olive oil
6 cherry tomatoes, halved
6 slices of rindless streaky or back bacon
4 eggs
1/2 cup of milk
3 tablespoons each of grated Cheddar and Gouda
Parsley, chopped
Seasoning, to taste

Instructions:
Preheat the oven to 150°. Lightly fry the bacon for 5 minutes in a frying pan. Place a strip of bacon around the edges of each hole of a non-stick muffin tin. Whisk eggs, milk, herbs and seasoning together. Divide the tomatoes and cheese between the muffin tins and top with the egg mixture. Bake for 25 minutes or until golden brown.

Cheddar
A rich cheese that is ideal for flavouring a wide variety of foods due to its pungent, peppery taste. Crumble over salads and soup.

Recipe: Olive and Tomato Camembert

Olive and Tomato Camembert

Ingredients:
1 Fairview Roydon Camembert
125 g Mediterranean Delicacies Pimento stuffed olives
125 g Mediterranean Delicacies sundried tomatoes
50 g pine nuts, toasted

Instructions:
Place the Camembert on a platter Spread the sundried tomatoes on top of the camembert, sprinkle over the pitted olives and the toasted pine nuts. Serve with crackers.

Recipe: Cambrini filled with bacon soft panned tomatoes herbs and olives

Camembert & Mushrooms on Toasted Country Loaf

Preparation Time: 10 minutes.
Cooking Time: 10 minutes.
Serves 4

Ingredients:
8 medium button mushrooms
8 slices of tomato
4 sprigs of thyme
8 slices Camembert
4 slices of country loaf, lightly toasted Butter Seasoning, to taste

Instructions:
Saute the mushrooms in butter until soft and cooked through. Top the toast with the mushrooms, tomatoes, thyme and Camembert. Grill until the Camembert is soft and just starting to melt. Serve immediately.

Camembert
The rich, strong flavour of Camembert deserves to be savoured with a glass of fine wine. Bake whole and serve with French Bread.

Recipe: Chicken Burger with Melted Brie & Caramelised Onions

Chicken Burger with Melted Brie & Caramelised Onions

Preparation Time: 30 minutes.
Cooking Time: 20 minutes.
Serves 2

Ingredients:
2 fresh skinless chicken breast fillets
4 slices thick gypsy ham
4 slices of Brie
2 ciabatta rolls, sliced
1 red onion, sliced
Olive oil Butter for frying
1 teaspoon brown sugar
Fresh rocket
Seasoning, to taste

Instructions:
Saute the red onions in butter, oil and brown sugar over a low heat for about 15 minutes until soft and sweet. Season. Grill the chicken breasts for approximately 5 minutes on each side or until done. At the last minute, add a thick slice of ham and Brie. Grill until the cheese is melted. Serve on an open ciabatta roll with fresh rocket and topped with sauteed onions.

Brie
Also known as "The Queen of Cheeses" and best enjoyed with light - to medium-bodied red wines. Deep fry and serve with fresh figs.

Recipe: Blue Cheese, Apple & Walnut Pastries

Blue Cheese, Apple & Walnut Pastries

Preparation Time: 30 minutes.
Cooking Time: 20 minutes.
Serves 8

Ingredients:
1 packet ready-made puff pastry
2 Golden Delicious apples, peeled, cored and cut into slices
Butter
100ml apple juice
70g Blue Cheese
Walnuts or pecan nuts, chopped

Instructions:
Gently fry the apple slices in a little butter and apple juice for 10 minutes or until soft. Mash half the apple with the Blue Cheese and nuts and set the remaining apple aside. Using a cup, cut out 8 rounds of puff pastry and gently mould into a non-stick muffin tin. The pastry does not need to be pressed all the way into the tin. Spoon the apple and cheese mixture into the pastry and add the remaining slices of apple. Bake for 20 minutes at 200° or until golden. Serve with cream or ice cream.

Blue Cheese
A rich cheese that is ideal for flavouring a wide variety of foods due to its pungent, peppery taste. Crumble over salads and soup.

Recipe: Blue Cheese, Spinach & Pumpkin Tartlets

Blue Cheese, Spinach & Pumpkin Tartlets

Preparation Time: 30 minutes.
Cooking Time: 20 minutes.
Serves 8

Ingredients:
1 packet ready-made puff pastry
100g pumpkin, cubed
Packet of creamed spinach
100g Blue Cheese
Nutmeg

Instructions:
Roast the pumpkin until soft and golden brown and slice. Crumble the Blue Cheese into the creamed spinach and season with nutmeg. Using a cup, cut out 8 rounds of puff pastry and gently mould into a non-stick muffin tin. The pastry does not need to be pressed all the way into the tin. Spoon the spinach and cheese mixture into the pastry and add slices of pumpkin. Bake for 20 minutes at 200° or until golden. Serve with a green salad or onion jam.

Tip: Blue Cheese is generally strong in flavour, so avoid pairing with delicate or extremely elegant wines - they will simply be overpowered. Rather try a sweeter white wine. South Africa now produces some fine sweet Chenin Blancs and Rieslings - pop into Checkers and see whats available.

Blue Cheese
A rich cheese that is ideal for flavouring a wide variety of foods due to its pungent, peppery taste. Crumble over salads and soup.

Recipe: Goats Milk Cheese Dip

Goats Milk Cheese Dip

Preparation Time: 10 minutes.
Makes approximately 2 cups

Ingredients:
300g Goats Milk Cheese
6 tablespoons creme fraiche or sour cream
1 tablespoon dry white wine
2 tablespoons olive oil
2 tablespoons chopped fresh parsley and chives
Fresh vegetables or crackers to serve

Instructions:
Combine Goats Milk Cheese with creme fraiche, olive oil, wine and herbs. Blend until smooth, then chill until ready to use. Serve with fresh crudits or crackers.

Goat's Milk Cheese
Goat's milk cheeses are mostly soft in texture and can be eaten fresh, blue veined or with natural mould on the rind. Superb crumbled over salty baked potatoes.

Recipe: Goats Milk Cheese Salad

Goats Milk Cheese Salad

With Oranges, Beetroot & Almonds
Preparation Time: 10 minutes.
Serves 4

Ingredients:
1 packet of fresh rocket
4 medium-sized beetroots, cooked and cut into quarters
4 oranges, peeled and sliced
100g Goats Milk Cheese
100g almonds
Balsamic vinegar
Virgin olive oil

Instructions:
Divide the sliced oranges, cooked beetroot and rocket onto four plates. Pan-fry the almonds for a few minutes, taking care not to burn them. Slice the Goats Milk Cheese over the salad and sprinkle with the hot almonds. Dress with balsamic vinegar and olive oil.

Chardonnay or Semillon
Enjoy this lovely salad with a lightly-wooded, or unwooded Chardonnay. The complex, buttery flavours and fresh citrus tones complement the richness of the Goats Milk Cheese. As an alternative, try a young Semillon.

Goat's Milk Cheese
Goat's milk cheeses are mostly soft in texture and can be eaten fresh, blue veined or with natural mould on the rind. Superb crumbled over salty baked potatoes.

Recipe: Flaked Citric and Almond Log

Flaked Citric and Almond Log

Ingredients:
Fairview Chevin goat's milk cream cheese
10 g orange rind
15 g flaked almonds
Plastic/glad wrap

Instructions:
Lightly toast the flaked almonds in a non-stick pan over a high heat. Place a piece of plastic/glad wrap onto a flat surface and scatter the orange rind and flaked almonds evenly over it. Roll the cheese over the almonds and orange rind, close tightly with the plastic/glad wrap and refrigerate for 15 minutes or longer. Once the roll has set, remove the plastic/glad wrap.

Recipe: 3 Cheese Quesadilla

3 Cheese Quesadilla

Ingredients:
5 ml Checkers' Choice olive oil
2 wraps
125 g Brie with Cape chilli, sliced
100 g halloumi, grated
100 g ricotta, crumbled

Instructions:
Preheat the oven to 180°. Heat a non-stick frying pan over a medium heat. Brush one side of each wrap with the olive oil. Place the wrap, oiled side down, in the frying pan and heat until it starts to brown (2 minutes). Remove from the heat and place on a cooling rack, oiled side down. Mix together the halloumi and ricotta, sprinkle it evenly over the one wrap, on the un-oiled side, then layer the Brie evenly over the halloumi and ricotta cheese.

Place the second wrap on top of the Brie, oiled side facing upwards, and bake in the preheated oven for 10 minutes. Slice into wedges. Serve with guacamole and tomato salsa.

Recipe: Ham cheesy

Ham cheesy

Ingredients:
500 g rye bread
1/2 tub cream cheese
130 g mozzarella, grated
70 g black pepper Boerenkaas, grated
40 g ham, sliced into blocks

Instructions:
Preheat the oven to 180°. Discard the ends of the rye bread and slice the loaf into 6 equal slices. Divide the cream cheese equally among the 6 slices of bread and spread evenly on one side. Divide the mozzarella evenly among the 6 slices of bread and sprinkle on top of the cream cheese. Divide the ham pieces evenly among the 6 slices of bread and place on top of the mozzarella. Divide the Boerenkaas evenly among the 6 slices of bread and sprinkle on top of the ham. Place on a baking tray and bake for 10 minutes, until the Boerenkaas begins to brown. Serve warm as is or with a side salad.

Recipe: Two Cheese Quiche

Two Cheese Quiche

Ingredients:

Pastry:
400g today ready rolled shortcrust pastry

Egg mixture:
15 g cake flour
125 g full cream milk
125 g fresh cream
195 g extra-large eggs, lightly beaten
1 g salt
1 g origanum
1 g pepper

Filling:
100 g broccoli florets
250 ml boiling water
5 ml Checkers' Choice oil
50 g onion, finely chopped
80 g Parma ham
3 g Origanum
3 g thyme
100 g ricotta, grated
125 g blue cheese, crumbled

Instructions:
Pastry:
Roll out defrosted pastry. Press into tart foil container and cut off the edges with sharp knife.

Egg mixture:
Mix the flour with a small amount of milk to form a paste. Combine all the ingredients together and whisk.

Filling:
Preheat the oven to 180°. Place the broccoli in the water for 10 minutes and drain the water. Heat the oil in the pan and fry the onion and broccoli. Add the Parma ham and fry for 5 minutes or until crispy. Place the broccoli, onion, ham, origanum and thyme in a bowl and mix well. Place the mixture into the tart foil container. Sprinkle with ricotta and blue cheese. Pour the egg custard mixture over. Bake in a preheated oven for 50 minutes or until set or light brown on top.

Recipe: Moroccan Fish

Moroccan Fish

Preparation Time: 10 minutes.
Cooking Time: 1 hour
Serves 4

Ingredients:
1 large onion, chopped
1/2 tsp cinnamon powder
1/2 tsp ground cumin
1/2 tsp ground turmeric
200g chopped canned tomatoes
300ml water (more if necessary)
4 hake fillets, unflavoured, not crumbed
1 tbsp lemon juice
Some fresh chopped coriander to taste
Pepper
Serve with: Brown rice and steamed vegetables

Add some water to a deep non-stick pan and cook the onion over a low heat until softened. Stirring constantly, add the cinnamon, cumin and turmeric and cook for about 30seconds. Add the tomatoes and water, stirring well.Bring this all to the boil, reduce the heat, and simmer partly covered for about 15-20 minutes.Add the hake fillets to this mixture, making sure they're covered by the liquid. If not, add some more water. Simmer until the fish is cooked and soft.Mix in the lemon juice.Add coriander and pepper to your liking.

Serve with brown rice and steamed vegetables such as green beans and carrots.

Tip: to increase the fibre content of the meal, try a mixture of brown and wild rice

Recipe: Parmesan Biscuits

Parmesan Biscuits

Ingredients:
125 g butter, softened and cubed
150 g flour
30 g Parmesan, grated
1 ml salt
1 ml white pepper
2.5 ml fresh rosemary, finely chopped

Instructions:
Preheat the oven to 180° and spray the baking tray with cooking spray or line the tray with wax paper. Rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the parmesan, salt, pepper and rosemary. Mix well until the mixture forms a ball. Lightly flour a work surface and roll out the dough until it is 1 cm thick. Using a biscuit or cookie cutter, cut the biscuits as desired. Bake the biscuits for 10 min or until they are golden brown. Once baked allow the biscuits to cool on a cooling rack. Makes about 30 biscuits.

Parmesan
A hard, straw-coloured cheese with a thick crust and strong flavour - often finely grated and sprinkled over pastas.

Recipe: Baked Ricotta topped with caramalized sliced apples

Baked Ricotta topped with caramalized sliced apples

Ingredients:
1 kg Ricotta
2 tbls caster sugar
1 cup fresh Cream
1/4 cup finely diced preserved ginger or fresh ginger if prefer
1 cup roughly chopped almonds toasted almonds
1 egg beaten
1 level teaspoon Jenny Morris ground cinnamon
60 ml Lourensford Honey liquor (optional) Honey for drizzling

Caramelized Apples:
125 g butter, softened and cubed
150 g flour
30 g Parmesan, grated
1 ml salt
1 ml white pepper
2.5 ml fresh rosemary, finely chopped

Instructions:
Mix together the ricotta with the fresh cream, sultana, preserved ginger, nuts, egg and cinnamon and liquor. Shape into a log, place onto a buttered baking tray and drizzle with honey or spoon into an oven dish and bake. Pre-heat oven 180 deg C Bake the log till it is set and the honey is bubbling about 10-15 minutes Serve topped with the caramelized apples

Recipe: Ricotta and olive log

Ricotta and olive log

This is a rustic dish and should just be scooped out of the roasting dish and drizzled with masses of delicious olive oil and mopped up with freshly baked bread or grilled crostini!

Ingredients:
1/1/2 cups Willow Creek Stoned black and green olives
1 cup chopped cherry tomatoes
1/2 cup roughly chopped Italian parsley
3 cloves crushed garlic
1 egg beaten
1/2 cup cream
300g ricotta
Salt and freshly ground black pepper

Instructions:
Mix together in a bowl shape into a log and drizzle with olive oil, place onto an oiled oven tray and bake at 180° for 10--15 mins till just set.

Recipe: Small Peanut butter Smoothies

Small Peanut butter Smoothies

Preparation Time: 10 minutes.
Serves 4

Ingredients:
2 bananas
2 small red apples
1 heaped tbsp peanut butter
3 cups low fat plain yoghurt

Preparation:
Chop the apples into small pieces, keeping the peel on.
Place all the ingredients in a blender and blend until smooth.
Pour into small glasses and serve
If you want a more watery consistency, add some low fat milk or water

Tip: Apples and bananas go well with the peanut butter. If you take out the peanut butter, you can replace the fruit with any other fruits or berries that you have available.

Recipe: Oats Smoothie

Oats Smoothie

Preparation Time: 10 minutes.
Serves 1

Ingredients:
1 banana
3 heaped tbsp plain low fat yoghurt
2 tbsp fat free milk
2 heaped tbsp raw oats

Preparation:
Place all the ingredients in a blender.
Blend until smooth.
Pour into a glass and serve
If you want a more watery consistency, add some more milk or water

Tip: For a different taste, use various fruits or add a bit of peanut butter.

Source

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