3 Ingredient Pancake
The simplest pancake you’ll ever make. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Leg of Lamb
Set the oven to 100 °C.
Rinse the leg of lamb under running water and place in a large casserole dish.
Mix the apple cider vinegar, honey, paprika, coriander, salt and pepper.
Rub the whole leg of lamb with this mixture.
Place the bay leaves, rosemary, garlic and onions around the leg of lamb in the casserole dish.
Pour the water around the leg of lamb.
Cover with the lid.
Place the leg of lamb in the oven overnight, or for 8 hours until extremely tender.
Spoon the stock out of the casserole dish.
Measure it carefully so that you have 250 ml (1 cup).
Take a bit of the stock and add the cornflour to it.
Stir until a smooth paste. forms.
Then mix the remaining stock into it well.
Boil this stock over medium heat until it thickens.
Roast the top of the leg of lamb for a few minutes under the grill element of the oven until it is light golden brown on top.
Serve hot with the sauce and roasted potatoes.
POTATOES
Preheat the oven to 200 °C.
Heat enough water in a pot to boiling point and add 7,5 ml (1½ tsp) salt.
Boil the potatoes for 15 minutes until they are quite tender, but not completely soft.
Drain the potatoes.
Dry the potatoes with a paper towel.
Cut the potatoes in quarters and place it in an ovenproof dish.
Pour olive oil over the potatoes and make sure the potatoes are all covered in oil.
Bake for 30 minutes until golden brown on the outside.
Turn the potatoes over halfway through the baking time.
Spoon the potatoes into a serving dish, and salt them on top.
Serve hot with the leg of lamb.
Mutton Curry with Yellow Rice
Warm and hearty for cold winter nights.
Beef Tongue
The subtle flavour of beef tongue paired with a sweet and fruity sauce. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Oxtail
Heat some butter and brown the oxtail on the outside bit by bit, until all the meat is done.
Remove the heat and set aside.
Add more butter and fry the onions until done.
Return the meat to the saucepan and add the stock, red wine, tomato paste, salt, black pepper, cloves, bay leaf and herbs.
Cover the saucepan with a lid and let it simmer on medium heat for 2½ to 3 hours.
When the meat separates easily from the bone, remove some of the larger bones.
Add the baby onions and the celery. Let it simmer for 25 to 30 minutes.
Remove the bay leaf.
Serve hot with rice or couscous.
Beef Stroganoff with White Wine
Creamy comfort food at its best. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Lasagne with Cheese Sauce
Preheat the oven to 180 °C.
Melt enough butter and fry onion, celery and parsley until the onion is tender.
Add the mince and fry. Break up the mince when it is done.
Add the carrots, tomatoes, red wine, tomato paste, Worcester sauce, salt, pepper and sugar.
Let it simmer over medium heat for 20 minutes with the lid off so that the fluid can evaporate.
Grease a deep oven dish of about 32 cm x 22 cm well with butter.
CHEESE SAUCE
Melt the butter and the cake flour together in a saucepan.
Pour a bit of warm milk into the mixture while beating it with a whisk.
Keep on stirring until all the milk has been added.
Let it boil for 2 to 3 minutes until the white sauce has thickened.
Remove from the stove.
Add the salt, red pepper and 250 ml (1 cup) of grated cheese.
Spread a little of the cheese sauce over the base of a greased oven dish.
Place a layer of lasagne sheets on top of the cheese sauce.
Spoon 1/3 of the mince mixture on top, followed by another layer of lasagne sheets and cheese sauce.
Repeat twice so that the lasagne has three layers of mince.
Sprinkle the remaining cheddar cheese on top and bake for 40 minutes, or until a testing skewer easily penetrates the lasagne sheets.
Serve hot with a side salad.
Cottage Pie
Preheat the oven to 200 °C.
POTATOES
Heat enough water with 10 ml (2 tsp) salt added.
Add the potatoes, and boil until boiling point is reached.
Lower the heat and boil for about 9 minutes until they are tender.
Drain and set aside to cool.
Add butter, salt and pepper, and mash them with a potato masher.
MINCE
Heat the butter and fry the onion until tender.
Add the mince and fry until done.
Stir the vegetables and the cornflour into the mince.
Mix the stock, tomato paste, Worcester sauce, paprika, salt and pepper.
Pour the mixture into the mince and let it simmer for 20 minutes until the vegetables are almost done.
Spoon it into a greased ovenproof dish.
Spoon the potato layer on top, sprinkle with a little extra paprika and bake for 15 minutes.
Place under the grill element for a few minutes until light golden brown on top.
Serve hot with rice.
