Recipes

A 'sosatie' is the South African'ism for kebabs. A perfect addition to any braai or BBQ because they are easy and quick to cook, and make for an easy hand-held eat for your guests. 

These lamb sosaties are marinated in a delicious curry powder with the addition of peach chutney for a delicious sweet & savory flavor profile that goes deliciously with lamb.

Give them a go - you won't be sorry!

Why Braised?

Braising is a cooking method that involves slow-cooking meat or vegetables in a covered pot or pan with a small amount of liquid. It's a popular technique for tougher cuts of meat because it helps to tenderize them through low, moist heat over an extended period.

How to Achieve the Perfect Braise?

1. Choose the Right Cut: Lamb shanks are a great choice for braising because they are tough cuts that benefit from slow cooking. They have a lot of connective tissue that breaks down during braising, resulting in tender, flavorful meat. Other cuts suitable for braising include shoulder and leg.
2. Sear the Meat: Before braising, it's important to sear the lamb shanks on all sides. This step helps to develop flavor by caramelizing the meat and creates a nice crust. Searing also helps to lock in juices.
3. Use Aromatics: Aromatics like onions, carrots, celery, and garlic add depth of flavor to the braising liquid. These vegetables release their flavors as they cook and infuse the meat with their delicious essence.
4. Choose the Right Liquid: While water can be used for braising, using flavorful liquids like wine, broth, or a combination of both adds richness and complexity to the dish. Red wine is a classic choice for lamb, but you can also use white wine or beer depending on your preference.
5. Low and Slow Cooking: Braising is a slow cooking method that requires low heat over a long period of time. This allows the collagen in the meat to break down, resulting in tender, succulent meat. Make sure to maintain a gentle simmer throughout the cooking process.
6. Keep it Covered: It's important to cover the pot or skillet when braising to trap moisture and heat. This helps the meat cook evenly and prevents it from drying out.
7. Check for Doneness: Lamb shanks are done when the meat is fork-tender and easily pulls away from the bone. This typically takes about 2.5 to 3 hours of braising, but cooking times may vary depending on the size of the shanks and your oven.
8. Rest Before Serving: Once the lamb shanks are done braising, allow them to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.

We call these 'twisted' because we've used a special blend of Kashmiri Masala to give these Scotch Eggs a unique and rich flavor. If you prefer regular scotch eggs you can replace the Kashmiri spices with a mix of coriander and cumin.

This recipe will deliver the perfect leg of lamb for all your special occasions. Leg of Lamb is a stern favorite for your families Easter Feast and is accompanied well by oven roasted vegetables and Hasselback potatoes. Leftover lamb is also great for sandwiches the following day. When planning your meal, calculate about 225-340g weight per person for bone-in lamb. Start seasoning your lamb the night before, this will make for a tastier end result. The cooking times for your lamb leg will vary according to the size, so don’t forget to weigh your lamb leg in order to calculate your cooking times. Another top tip is to have a meat thermometer handy to test the internal temperature of your meat and cook to you desired doneness.

This is the making of a very special meal to impress your loved ones on any day of the year. A beautifully cooked, tender filet with a rich pepper sauce and crispy salt & vinegar hasselback potatoes on the side.

Top Tip: Start the potatoes early, they take a long time to crisp up, but you can get a bunch done while they are cooking – like preparing the rest of your meal, sorting out a desert or setting the table.

The filet is a delicate cut of meet, one that can dry up very quickly and overcook on the grill or over a flame, so we recommend a beautiful pan sear, followed by finishing time in the oven, like in this recipe. The secret to a beautiful piece of filet mignon is to cook it in a pan that can then be placed in the oven (like a cast iron skillet or a copper pan) – so basically something without plastic handles that can be placed in the oven to finish the cooking process in a hot oven.

The reason for this double action cooking approach? The oven provides an indirect heat that is great for finishing off the meat without overcooking, while the pan sear gives the meat that beautiful caramelized grilled appearance and locks in all the flavor too.

We can’t stress this enough – REST YOUR STEAKS! Resting your steak is so important, and as a rule of thumb we recommend resting steaks for the same amount of time they cooked for. So in this case we are talking about 11 minutes rest time. This does sound like a lot but trust us. Resting ensures a few things – it allows the juices to distribute evenly after the cooking period (so you’re less likely to get juices on the plate). It also continues to cook the meat slightly and also lets it cool down to a more reasonable eating temperature – or closer to it.