Slowly add the milk allowing the sauce to thicken. Sauté the onion and garlic in the olive oil for a few minutes on medium-high heat until the onion is softened
We arrived, coincidently, at the start of the Durban International Film Festival and I hung out at one of the hotels that was screening films and hosting a few of the delegates
Meatless Monday, here’s my recipes for brown lentil curry, dhal curry and puris. Add 2 large peeled and quarter potatoes and cook for further 15 minutes on slow heat until the potatoes are soft
We all enjoy meatballs and making them at home is a better option because then I can control what goes in them but it is not a quick, on the go kind of dinner so you need time
I’m getting pretty partial to smoked paprika at the moment, so most of my meat-based dishes and smoky vegetables are sprinkled quite liberally with this heavenly spice
Its a basic dry mince curry that will satisfy your hunger if you not in the mood to chew whole meat. Ok so I said I'd blog some recipes from time to time so here's another one that doesnt require much effort that even if you're suffering from a massive hangover like I was you can complete
Garlic, lemon juice, olive oil and rosemary make like a marinate and let the chops rest in the marinate for atleast 2 hours, then you can braai, but spices on while you braai or you can still put the marinate on the meat while you braai dont forget the salt. Mix a 1/2 cup of tomato sauce, 1/4 cup of worcester sauce, 1 can of beer, 1/4 cup of honey, 1 teaspoon of mustard, 1/2 cup of chutney, boil everything together, let it cool and marinade meat in it. 1/2 cup of chutney, boil everything together, let it cool and marinade meat in it
Now you are ready for the slow cooker. Toss all from the pot into the slow cooker, crumble up the beef stock, add the soup powder, and 1/2 water, put the lid on and cook on low for 10 to 12 hours. Once cooked, switch off your slow cooker until about 2 to 3 hours before your meal
Take your time with the meat. First slice the meat off the bones. Reserve the bones and trim the meat of only the hard bits of sinew and the large bits of fat, but leave some fat as it offers the most flavour
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