Recipes






Spaghetti Bolognese




 

Spaghetti Bolognese

Ingredients

1 kg chopped tomatoes  (1100 grams)
350 grams beef mince  
2 onions onion (medium size, 160g each) (350 grams)
60 grams tomato paste  
2 1/2 teaspoons honey (12 grams)
2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams)
3/4 teaspoons salt (4 grams)
3/4 teaspoons hot chili paste (4 grams)
3/4 teaspoons paprika (2.5 grams)
2 teaspoons dried oregano (2 grams)
3/4 teaspoons ground black pepper (1.5 grams)
80 mls olive oil  
80 mls red wine  
2 splashes worcester sauce (4 grams)

Directions

Bolognese Sauce

Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours.

 

 Spaghetti

Bring the water to a boil. Add the olive oil and salt, then the spaghetti.
I normally use a timer to keep track of the cooking time - it tends to be between 9 and 12 minutes depending on the variety.
Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander). 
Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. 





BEEF KEBABS RECIPE


Pork Loin Roast9

 

Beef Kebabs Recipe

 

Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.


INGREDIENTS

  • 1/2 cup fresh lime juice

  • 3/4 cup soy sauce

    • 3/4 cup white sugar

    • 1 teaspoon grated fresh ginger

      • 2 cloves garlic, minced

      • 2 teaspoons salt

      • 1 (6 pound) boneless pork loin roast

        • 1 large onion, sliced into thin rings

        • 2 bay leaves

        • DIRECTIONS

      1. In a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves.
      2. Place the loin of pork in a roasting pan, and scatter the onion rings and bay leaves over it. Pour lime-ginger mixture over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while.
      3. Preheat the oven to 325 degrees F (165 degrees C).
      4. Roast, uncovered, for about 3 1/2 hours; baste frequently with pan juices. For a well done roast, cook until the internal temperature of the roast is 145 degrees F (63 degrees C).
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Lamb Chops


Lamb Loin Chops9

 

Lamb Chops

 

Ingredients

 

  • 8 -12 lamb chops or cutlets
  • 2 bunches asparagus, trimmed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 12 cherry tomatoes, quartered
  • 1/3 cup of crumbled feta cheese
  • wedges of lemon, new potatoes and green salad to serve

 

Directions

 

  • Place the lamb chops and asparagus (or beans, if using) in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.
  • Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.
  • Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
  • Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender. To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.

 

When you barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.

Best lamb cuts for barbecuing: lamb eye of loin/backstrap, tenderloin/fillet, loin chops, chump chops, cutlets, lamb steaks (round or topside).





Roast Leg of Lamb


Lamb Leg23

 

Roast Leg of lamb

 

A nice variation on roast leg of lamb. The lamb is slowly cooked in a covered oven dish, rather like braising. Delicious minty aromas fill the kitchen when the moist lamb dish is cooking, and slow-baking the aubergine makes it almost melt into the sauce.

 

Ingredients

 

  • 2-2.5kg leg of lamb, well trimmed of extra fat
  • 3 cloves of garlic
  • Salt and freshly ground black pepper
  • 4 Tbsp olive oil
  • 1 tsp sweet smoked Spanish paprika
  • 1 small red onion, peeled and chopped
  • 6 small ripe aubergines, cut in half lengthwise
  • 1½ cups beef stock
  • 2 cups fresh mint leaves, chopped

 

Instructions

 

Pre-heat the oven to 200°C.

Peel the garlic and cut each clove into three slivers, then pierce the skin of the lamb and poke the garlic into the fine slits.

Rub the skin with salt and pepper.

Heat the olive oil in an oval casserole or heavy oven dish and brown the lamb on all sides. Remove from the dish and leave to stand while cooking the onion.

Add the paprika to the oven dish with the onion and fry gently until the onion starts to turn golden.

Add the aubergine and toss well to coat, then add the stock and stir to dissolve any meat residue.

Place the lamb back in the dish with half the chopped mint. Bring the stock to a simmer, cover tightly and place in the oven.

Cook for an hour, taking out once to stir the sauce gently and baste the lamb with the juices. After an hour, add the remaining mint and adjust seasoning to taste.

Cook a further 10 minutes, then remove the dish and allow to stand, covered, in a warm place for 10 to 12 minutes before carving the lamb on a serving platter.

Spoon the juices and the aubergine over the meat.

Serve with a few extra sprigs of mint, asparagus and some new potatoes tossed in parsley and butter.