Hearty Lamb & Vegetable Potjie
Serves 6 Ingredients 120g Montagu Yellow Cling Peach Halves ¾ cup (180ml) dry red wine 1 tsp (5ml) Robertsons Crushed Chillies 1½ tbsp (23ml) Flippen Lekka! Multi Purpose Spice ½ cup (125ml) flour 6 lamb shanks ¼ cup (60ml) oil 2 onions, thickly sliced 2 carrots, cut into chunks 3 cloves garlic, chopped ¼ cup (60ml) tomato paste 2 cans (410g) All Gold Mediterranean-style Tomatoes 3 cups (750ml) Ina Paarman’s Beef Flavour Stock Powder (prepared) 3 bay leaves 6 potatoes, peeled and halved 200g green beans, trimmed For serving Roosterkoek, crusty bread or rice Method Place the peach halves...
Creamy Fragrant Seafood Potjie
Serves 6-8 Ingredients 2 tbsp (30ml) olive oil 1 tbsp (15ml) butter 1 leek, sliced 2 stalks celery, finely chopped 2 cloves garlic, minced 1½ tbsp (23ml) Rajah Curry Medium Powder 3 squid tubes, cut into rings 650g firm white fish, cut into large chunks 1½ tsp (8ml) Ina Paarman’s Fish Spice 1kg pot-ready blue mussels 300g jumbo prawn tails 200g punnet grape tomatoes 1 cup (250ml) Ina Paarman’s Vegetable Stock Powder (prepared) 1 can (410ml) light coconut cream 2 bay leaves ½ tbsp (8ml) Nando’s Peri-Peri Sauce Salt and milled pepper For serving Fresh herbs to garnish Garlic toast...
Currying Flavour!
When it gets cold outside, I automatically start craving a fragrant, comforting curry. Whether it’s a weekend curry simmering slowly over the fire in my trusty three-legged potjie pot (similar to a Dutch oven), or a quick, weeknight version thrown together on the hob, it always hits the spot. The base of a good curry boils down to just three things: a well-balanced spice blend; the right quantities of onion, garlic and ginger added at just the right time, and...
Away Game
It’s that time of the year again to pack-up (all but the kitchen sink) and go wild! Yes, it’s time to go camping! If your family is anything like mine then a camping trip always begins and ends with the question: "What are we going to eat?" Through many years of trial and error, I have honed packing, and cooking, in the bush to a fine art. Here are some of my top tips: Cheat (well)! Buy as much as possible...
Mum’s the Word
It’s May and that means Mother’s day, and being a mother myself, I definitely rate this as one of the most important days of the year. If you are wondering how to make your mum, or the mother of your children (hello dads!), feel the love this mother’s day, look no further. Below I share a selection my favourite sweet treats that are satisfaction-guaranteed. They’re all pretty simple to make, so get the kids involved, and, remember to clean-up...
PAVLOVA NEST
PAVLOVA NEST An egg-cellent way to showcase your favourite Beacon Easter treats. INGREDIENTS: For the Pavlova: 6 large egg whites 1½ cups (300g) castor sugar 2 Tbsp (30ml) lemon juice 2 Tbsp (30ml) Maziena cornflour ½ tsp (3ml) Moir’s vanilla essence For the Filling: 3-4 mmmMallow Custard Eggs, chopped 3-4 mmmMallow Whippy Eggs, chopped 1 pack (6) Hens Eggs, halved 1 packs of Mister Sweets Speckled Eggs Fresh berries (optional) 1 pack (6) Hens Eggs Heavenly Milk Chocolate, grated, for serving METHOD Preheat oven to 120°C. Beat egg whites with a stand mixer until stiff peaks form, about...
Easy like Easter!
Happy Easter Everyone, and welcome to our very first blog post! If, like us, the year seems to have run away with you (already) and you can’t believe the Easter Bunnies arrival is imminent, then fear not, we are here to share our fool-proof entertaining hacks with you. Our menu is a mix and match of delicious recipes and cheats that we can either throw together in a flash, make in advance or shop-in. This makes the whole experience...
Oxtail in red wine
Oxtail in red wine Preheat oven to 180ºC. Roll the oxtail in the flour and shake off any excess. Heat half the olive oil in a casserole dish. Fry 3 – 4 pieces of the meat at a time until brown and set aside. You’ll see little black specks in the dish – this is the flour. Clean the casserole and heat the rest of the olive oil. Add the carrots, onions and garlic. Sauté for about 10 minutes until...
