DELICIOUS CHUCK
800 g to 1 kg chuck pieces
3 bay leaves
2 onions, chopped
2 sticks cinnamon
1 teaspoon crushed garlic
6 to 8 baby potatoes, whole or
4 potatoes cut into halves
salt and pepper to taste
some Jimmy sauce
some Jimmy sweet chillie sauce

Clean and wash the chuck pieces.
Put into a pot with water and onions and spices and garlic.
Allow to cook until almost tender then add your potatoes, salt and pepper.
Add your sauces and cook until potatoes are done, serve with rice.
Recipe: Colleen Heugh

BEESSTERT IN KOFFIE
Koekmeel
2.5 kg beesstert
80 gr seldery, skywe gesny
olyf olie vir braai
500 ml rooiwyn
250 ml soetwyn
250 ml sterk koffie (Douw Egberts)
6 x beesvleisaftreksel gemeng met so 800 ml water
sout en peper na smaak
6 lourierblare
300 gr wortels, skywe gesny
2 pakkies klein mielies

Plaas koekmeel in plastieksak en skud vleis daarin tot bedek.
Skud oortollige meel af.
Braai vleis en seldery in olie tot bruin.
Voeg die wyn, koffie, aftreksel, sout, peper en lourierblare by.
Bak in swaarboom pot in oond by 80°C vir so 8-10 ure tot sag.
Voeg wortels en mielies by die laaste 30 min of so.
Resep en foto verskaf deur Francis Smith

DENZY’S OXTAIL POTJIE
2 kg oxtail
I pkt baby potatoes
2 pkt carrots chopped
4 corns cut in 4
2 onions, chopped
4 cloves
2 cups dry red wine
2 cups Coca Cola
4 spoons barbecue spice
2 spoons garlic
fresh rosemary
2 spoons oil
1 small packet tomato paste
salt and pepper for taste

Put pot on hot coals, add oil, when hot, add onions, cloves and rosemary, Fry until nice and brown, add now meat, barbecue spice, garlic, tomato paste, coke, wine and salt and pepper with 2 cups of water. Let simmer for 3 hours add more water when dry, then add potatoes, carrots and corn then let cook until veggies is soft. Add more salt and pepper for taste.
Enjoy!
Denzy
Recipe and photo: Denzel Koenana

STEAK WITH COUSCOUS SALAD
defrosted rump steak
chilli salt
Woolworths steak rub
lightly bruised fresh garlic clove
extra virgin olive oil
good quality garlic butter

Start by rubbing your steak with a small amount of olive oil, proceed by seasoning your steak with a generous amount of chilli salt, then the steak rub afterwards.
Using a cast iron pan or a non stick pan, heat a generous amount of oil in the pan, once it’s hot, add your steak. Fry your steak for about 5 min before flipping it. Once you flip it, add the bruised garlic clove and a good amount of garlic butter to your pan. Once the butter has melted, take a tablespoon and keep scooping the garlic butter olive oil mixture over the steak. Do it as much as you can for maximum flavor. After about 4-5 min, take your steak out of the pan and allow it to rest for 5 min before serving. It’s important not to keep flipping your steak while you’re frying it, it ruins the flavor profile and does not allow the steak to soak up all the goodness.

Couscous salad :
1 cup Couscous
½ onion
1 cup Chicken stock
ginger (own preference)
1 garlic clove
1 packet of bitsy bacon
Feta (own preference)
1 can of chick peas
broccoli (own preference)
2 tbsp Balsamic vinegar
spices of your choice/salt and pepper

Add 1 cup of couscous to a bowl, add the boiling hot stock and cover with cling wrap for 7 min. In the meantime, chop your onions, broccoli, garlic and ginger. Sauté the onions, garlic and ginger in olive oil till onions are transparent, add the bacon, sauté till almost ready then add the broccoli. Fry till bacon is ready. After 7 min, fluff couscous with a fork and add the sautéed ingredients, add chick peas and feta to the bowl and stir with fork, add 2 tablespoons of balsamic vinegar and season to taste.

Butternut sticks :
Extra virgin olive oil
Butternut sliced into sticks
Roast vegetables spice
Black pepper

Coat sticks in olive oil and spices, put into the oven for 15-20 min on 180ºC.
Photo and recipe: Daniella Steyn

GOULASH MET ROOIBOSTEE
Vleisdis:
300 g goulash blokkies
Braai tot effe verbruin. Skep uit, plaas eenkant.
Braai in botter:
1 knoffelhuisie
1 medium ui, fyngekap
sampioene
Voeg 1 eetlepel koekmeel by. Skep goulash terug in pan.
Meng:
2 koppies rooibos tee
2 eetlepels Worcestersous
2 teelepel suiker
50 ml tamatiepasta

Giet bo-oor vleis en kook verder.
Intussen meng bestanddele vir souskluitjies.

Souskluitjies:
½ koppie koekmeel
1 teelepel bakpoeier
1 eetlepel suiker
1 eier
1 eetlepel botter
2 eetlepels melk

Meng en skep bo-op vleis.  Sit deksel op en moenie loer vir eerste 10 min, dan slaan die kluitjies toe. Kook tot gaar. Bedien.

Resep en foto: Petra van Zyl

CUBAN BEEF PICADILO
Yield: 6 people
Cuban beef picadillo is a traditional dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers.
500 g ground beef
2 tbsp of olive oil
1 medium large yellow onion, diced
6 garlic cloves, finely chopped
½ bell pepper, diced
1 tbsp ground cumin
3 small potatoes, peeled and cut in small pieces
¾ cup dry white wine
½ cup whole green olives, stuffed w/ pimentos
½ cup raisins
¼ cup capers, drained
450 g of tomato sauce (2 x 240 g cans)
salt and pepper to taste

In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft.
Add the chopped garlic and cook until almost golden.
Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty.
Add the potatoes pieces and cook for about 5 minutes.
Add the ground beef and the wine, let the liquid reduce.
Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the centre is still very firm).
Cook for 5 more minutes and then add the olives and capers.
Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
Serve with rice, fried ripe plantains and a small salad.
Note:
You can also use ground chicken or turkey in place of the ground beef.
Recipe posted by Philip Reineke

STEAKPOT AND MASH WITH GRAVY
1 piece of steak about 1 kg
garlic and herb spice
garlic pepper
3 large onions sliced
1 celery stick chopped
2 large carrots chop into blocks
1 pack of mushroom brown
3 garlic cloves minced
salt to desired taste
garlic and herb spice
1 cup of red wine
1 sachet beef extract

Fry steak in cast iron pot on both sides till nice and brown. Remove. Sprinkle with the spices and add onions celery carrots and garlic. Simmer for about 10 minutes. Add steak back into pot. Add wine, water and beef extract. Let it simmer for about 1.5 hours adding water if necessary. Take out the meat and flake. Spoon out the carrots in the water and add Bisto and brown onion soup. Make a gravy and add the meat and carrot mixture back in the pot. Serve with mash potatoes and peas.
You can add mushroom if you desire, just add mushroom to the pot towards the last 30 mins.
Photo: Ingrid Mouton

LOW CALORIE BEEF AND CHICKEN STROGANOF
1 cup of basmati rice
1 medium red onion
½ a green pepper
1 clove of minced garlic
500 g of tenderized steak
2 chicken breasts
1 tablespoon of olive oil
salt and paprika, to taste
4 tablespoons of teriyaki sauce
3 tablespoons of low fat yogurt

Cook the basmati rice in 2 cups of water until soft. Add salt to taste.
Cut the onion into thin rings the green pepper into thin strips.
Cook both green pepper and onion in 1 cm of water until soft. Add the garlic.
Cut the steak and chicken breasts into 2 cm strips. Brown in the olive oil. Add salt and paprika before turning. Add the teriyaki sauce and cook until reduced. Add back the vegetables with a swig of milk and the low fat yogurt and cook for 5 minutes.
Serve on a bed of fluffy rice.
Recipe and photo: Stephanie Kohrs Ferreira

BEEF RENDANG
If you like curry but not too hot… this one is for you!
You can enjoy it with basmati rice, bread, roti, using it as a filling for pita, naan, tortillas, or any other flatbread.
Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water in the end.

Flavour base:
6-8 jalapeño chillies or 3-4 frozen chillies (I used 3 big fresh jalapeños)
1½ cups sliced shallots (from 4 large shallots)
2 tablespoons sliced garlic
1 tablespoon sliced peeled fresh ginger

Whole spice blend:
4 whole cloves
4 whole green cardamom pods
2 whole star anise
1 3-inch-long cinnamon stick, snapped in half

Ground spice blend:
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel seeds
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper

Rendang:
¾ cup vegetable oil; more as needed
1.8 kg top blade beef chuck and short-rib mixed, cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
1 can unsweetened coconut milk
¼ cup tamarind concentrate
3 wild lime leaves, thinly sliced
2 medium lemongrass stalks, bruised with back of knife and tied in a knot
4 teaspoons palm sugar or dark brown sugar
2½ teaspoons table salt
¼ cup coarsely chopped fresh coriander, for garnish (optional)
Lime wedges, for garnish (optional)

Make the flavor base:
If using frozen chilies, put them in water until pliable, 2 to 3 minutes; then slit and seed them. Put the chillies, shallots, garlic, ginger and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole chillies, you’ll still see little pieces of the skin).

Make the spice blend:
In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces.
In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:
Heat 2 tablespoons of the oil in a large skillet or wok over medium-low heat until shimmering hot.
Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may also crack open) 1 to 2 minutes; don’t let the spices burn.
Add another 2 tablespoons of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).

Add the remaining ½ cup oil and the flavor base and cook, stirring, until the purée is an intense reddish-brown, about 10 minutes.
Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.

Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the first hour and then more frequently as the stew thickens, until the liquid is very thick and oil appears on its surface, about 1¾ hours.
The meat will not be fork-tender at this point.
Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more (the oil will start frothing after 15 to 20 minutes).
Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can find.
Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

***Beef rendang will keep for up to 5 days in the refrigerator, but expect it to become drier and more intense as it sits. To re-heat, you can warm on stove-top. Add a little water if too dry.
Recipe posted by Amanda Conradie
Photo: Elize de Kock

GREEN BEAN STEW
Recipe and photo: Mauricia Jordaan
FOOD LOVERS RECIPES
Cooks: 90 minutes / serves: 4
1 kg stewing beef, cut into small portions
2 medium brown onions, chopped
8 medium potatoes, cubed
700 g fresh green beans, sliced in half
1 green chilli, finely sliced (optional)
30 ml (2 tablespoons) cooking oil
30 ml (2 tablespoons) Worcestershire sauce
30 ml (2 tablespoons) Bisto gravy powder
250 ml (1 cup) cold water
250 ml (1 cup) hot water
salt and pepper

Heat the cooking oil in a large non-stick pot on high. Add the chopped onions and sliced chilli (optional) and stir to coat with the oil. Sauté the onions until soft and dark brown, about 10 minutes. Add the stewing beef and braise until dark brown, about 30 minutes. Now add the Worcestershire sauce and coat the meat.
Mix the Bisto gravy powder with the cold water. Add the green beans, potatoes and Bisto mixture to the stewing beef. Season with salt and pepper to taste. Add the hot water and reduce the heat. Allow to simmer until the potatoes are soft and tender.
Serve hot. Serve on a bed of white long grain or basmati rice; with a side of pickled red onions, pickled cucumber or grated beetroot salad.