Our journey for lamb dishes from around the world start here. With these Mexican inspired Birria Tacos.
These tacos are oozing with flavor. Taking lamb cubes (on the bone) and braising them in a special pre-made chilli sauce before deboning to end with that pulled effect inside tortillas or tacos and served with garnishes of your choice and more of the special cooking sauce. Deeelish!
It’s not everyone’s cup of tea…but a deliciously seasoned, Steak Tartare made with fresh ingredients can impress and indulge even the fussiest of palettes. It's no wonder this dish can be found served at high-end, fine dining restaurants the world over. The history of this dish is somewhat mysterious, drawing from a number of different cultures through different eras in time. Here’s a look at how this classic raw beef dish evolved...
The Mongolian Myth
The most popular legend surrounding steak tartare’s origins traces it back to Mongolian horsemen in the Middle Ages. As the story goes, Mongol riders under Genghis Khan softened meat by placing it under their saddles while riding. However, there’s little evidence to confirm this. What we do know is that raw meat dishes were indeed popular in Central Asia, and they likely influenced the raw dishes later found in Europe.
Eastern European Influence
The word “tartare” comes from the Tartars, a name Western Europeans used for the Mongols and Turkic people. When French chefs encountered Russian raw beef dishes, they named their adaptation "à la tartare." In the 19th century, French culinary tradition introduced the concept of preparing raw beef with garnishes, which later evolved into the tartare we know and love today.
French Refinement
The modern steak tartare was popularized in early 20th-century France. Classic French cookbooks in the early 1900s began including recipes for "beefsteak à l'Americaine," which consisted of chopped, raw beef mixed with seasonings and served with an egg yolk. In Paris, this evolved into steak tartare as we know it today: finely chopped or ground raw beef, seasoned with capers, onions, mustard, and Worcestershire sauce, often topped with an egg yolk.
Modern Popularity
Steak tartare gained international acclaim in the mid-20th century, especially in Europe and the United States. Its luxurious yet minimalist appeal made it a favorite at fine dining establishments, where it was often prepared tableside. Variations emerged, including tuna tartare in the 1980s, expanding the dish’s reach and appeal.
Today, steak tartare is enjoyed globally and comes in many creative forms, from classic French styles to modern variations with flavors from Asia, the Mediterranean, and beyond. The dish remains a symbol of culinary sophistication and raw, natural flavors.
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!
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.
