Line the pie dish withthe pastry. Today I’m cooking withbiltong again and have come up with a lovely quiche with a mix of biltong, spring onions, Cheddar and goat’s cheese
Biltong usually calls for the cheaper topside or silverside cuts of beef which means you’ll be munching away at your own signature biltong at a fraction of the price of the ready-made variety
I didn’t even take it kneeling – except for on unfortunate incident with a very large farmer who took it up the wrong way, and the ensuing conversation required a hot extraction by Mrs Chips (I’m just getting myself deeper into this aren’t I
Life is written by Susan, who is married with three little boys. These amazing jam filled muffins taste and almost look like real deep-fried doughnuts, but with fewer calories and fat
Do not be misled bythe title ‘rissoles’ given to this recipe. Baby Spinach. For theBeef Rissoles. Brush the potatoes with olive oil and season with salt & pepper
I don’t know what you would have made, but I went straight for the perhaps rather obvious but delicious traditional beef stew with a lovely thick and light suet crust
Measure ingredients into the two bowls as listed above. Preheat oven to 190 º C with oven shelf on centre position. Lightly beat Bowl 2 ingredients together and pour onto Bowl 1 ingredients, mixing with a wooden spoon until just combined. Spoon the mixture evenly into lightly greased SPAR GOOD LIVING 6-Cup silicone muffin pans, and bake for 20 minutes
Here is therecipe for the red pepper sorbet. Remove from the heat and let it cool down to room temperature, or place it in a ice-bath to bring the temperature down quicker, now place all the remaining ingredients into a food processor and blitz at a high speed whilst slowly adding in the sugar syrup
In a medium-depth casserole dish, layer half the potato slices, all thebeef strips seasoned with salt, pepper and paprika, half the sauce, onion slices, the remaining potato slices, thenthe remaining sauce
GA_googleAddAttr("Tag", "beef"). Withthe Chilli Biltong (as withthe Cognac Biltongrecipe which you can find here) we will be layering the heat, and you can read more in the notes below
In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. 1 pound flank steak, thinly sliced across the grain. 1/2 cup vegetable oil. 2 teaspoons vegetable oil
Vivien suggests adding some of the kernels (from the stones of the greengages) to thejam, this helps withthe set (I sometimes follow this method myself when making apricot conserve or jam), but I decided to tweak therecipe slightly by adding the juice of a lemon to my jam, which is what my grandmother used to do when she made greengage jam
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