ASIAN BEEF ROAST AND VEGGIE MEDLEY
Serves 2
1 small beef roast
¼ teaspoon sea salt (to own taste)
¼ teaspoon black pepper (to own taste)
¼ teaspoon 5 spice Chinese seasoning
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
½ teaspoon olive oil
1 onion cut into small chunks
2 apples  cut into small chunks
2 potatoes  – wrap in aluminum foil.

Rub roast with spices and seasoning. Add  olive oil to roast pan.   Add  onion, apples and potatoes to roasting pan with prepared roast. Cook roast in oven at 375ºF until internal temperature reads 125ºF.
Remove roast, apples and onions from roasting pan.
Let roast sit for 30 minutes.
Add a bit water to roasting pan and continue to cook aluminium wrapped potatoes at same temperature in oven until they are soft, when poked with a fork.

In steamer basket:
Place 1 chopped orange pepper
add 1 cup of broccoli florets
Steam until broccoli turns bright green.

Beet patties
¼cup rolled oats
1 (8 -ounce) can chickpeas, drained and rinsed
¼ cup fresh dill
1.5 tablespoons distilled white vinegar
1 small onion, roughly chopped
2 garlic cloves
1 medium raw beet, peeled and roughly chopped (about 1 cup)
½ teaspoon salt
1 ½ tablespoon olive oil + more for cooking patties
1/3 cup chickpea flour

In the bowl of a food processor, combine the rolled oats, drained and rinsed chickpeas, and fresh dill. Pulse for 5 seconds. Add the white vinegar then continue to blend until the mixture appears finely chopped and sticks together when you press it between your fingers. Scoop the mixture out into a large bowl and set aside. Next add the onion, garlic cloves, and beets to the food processor then blend until finely chopped. In large skillet, warm the oil over medium heat. Add the beet mixture from the food processor, sprinkle with a teaspoon of salt and cook for about 5-7 minutes, until soft. Transfer the mixture to the bowl with the chickpeas. Add the chickpea flour to the bowl and stir together until well-combined. If the mixture appears too wet, add more flour (1 tablespoon at a time) until it’s dry enough to hold together. Scooping out about 1/4 cup of the mixture at a time, use your hands to form individual patties. Cook them in the greased skillet over medium heat for about 4 minutes on each side. I sliced mine after cooking.

Depending on how big your portions, you should be putting about 622 -700 healthy, delightful calories into your stomach with this meal 💕🍽
My motto: you eat with your eyes first! If a meal is bright and beautiful, you may fall in love with the wonders of food😍
Recipe and photo: Annie Goussard Newton

MARTIN SE SLOWCOOKER OXTAIL
600 g-1.2 kg oxtail
3 carrots chopped
1 medium onion, chopped
1 celery stalk, chopped
1 leak, chopped
2 bay leaves
1 can tomato
2 fresh garlic cloves, chopped
1 tablespoon Worcestershire sauce
500 ml oxtail stock
200 ml red wine
plain flour for dusting of oxtail
salt, pepper and spices
oil

Dice all veggies, large chunks. Finely chop garlic. Spice and flour oxtail.
In pan only brown dusted oxtail, set aside. In same pan brown all veggies, set aside.
In same pan put wine, stock, garlic spice and heat till bit thickened up.
Put in slow cooker, oxtail first. Throw over wine stock and veggies, cook on high for 3 hours.
If you want to, put in extra small potatoes and small onion now.
Cook another 3 hours  on low heat.
Done and serve. (Goes well with butter mash, green bean, onion, potato)
Recipe and photo: Martin van Vuuren

FLANK STEAK WITH BUCKWHEAT WAFFLE AND VEGGIES
Healthy flank steak, buckwheat, corn and beetroot-greens waffle, steamed mixed peppers, and steamed Brussels’ sprouts served with real butter, and brown, pan-made gravy 🍽❤️🙏

Flank steak:
1 long flank steak
salt and pepper
Preheat pan on medium-high with teaspoon of olive oil.
Quickly turn it up to high and sear steak on each side.
Turn pan down to medium to medium-high.
Cook steak till digital thermometer reads 130ºF on inside for medium/rare.
Let rest. Slice in finger-width slices just before serving. To reheat any meat to serve all components of meal together, per person, for medium/rare beef you never exceed 1 min 50 seconds in microwave.

Brown gravy: (I have a premix, home-made version I keep in a Tupperware )
Equal measures of:
wheat flour and corn starch
1 dehydrated onion, dried and powdered
5 cloves of peeled, baked, dehydrated, and powdered garlic
1 tsp powdered cumin
1 tsp powdered cilantro
salt and pepper to taste
For gravy –
Add:
1/3 cup of beef stock
Mix and cook in pan until thickened.

Buckwheat flour, corn, cilantro and beetroot-greens waffles:
1 cup of buckwheat flour
3/4 cup of corn (I used frozen, thawed)
1 cup of water
1/3 cup of roughly chopped fresh cilantro
1/3 cup of roughly chopped beetroot greens
1/2 tsp dried cumin
salt and pepper to taste

Preheat pan.
Add 2 teaspoons olive oil.
Once oil is hot, pour in mixture.
(double, of what you would use for pancakes)
Cook on medium-low until waffles are solid on the bottom.
Flip over and cook on other side.
Keep flipping till both sides are pale golden and no runny center if you test it with a fork.

Steamed mixed peppers and Brussels’ sprouts:
Chop enough of the mixed peppers to constitute a vegetable portion for 2 persons.
Cut 10-12 Brussels’ sprouts in half.
Add salt & pepper to taste.
Steam in steamer basket over boiling water until Brussels’ sprouts turn bright green.
Top with butter and serve.
Recipe and photo:  Annie Goussard Newton

BEESVLEIS EN GROENTE BREDIE
Foto en nota: Juanita Vermeulen
FOOD LOVERS RECIPES
5 ml olyf olie
500 g beesvleis goulash
2 medium uie, fyngekap
2 knoffelhuisies, fyngedruk
125 ml rooiwyn
4 medium wortels in die lengte middeldeur en dan in kwarte gesny
5 ml gedroogde origanum
5 ml gedroogte roosmaryn
60 ml splitlensies (ek het die uitgelaat want ek het nie gehad nie)
1 biefaftreksel blokkie opgelos in 250 ml kookwater
5 baba aartappels in kwarte gesny
1 blikkie tamatie pasta (65 g)
15 ml blatjang
varsgemaalde swartpeper na smaak

Verhit die olie in ‘n groot kastrol en roerbraai die vleis oor hoe hitte tot bruin. Skep uit die kastrol en sit eenkant. Verminder die temperatuur effens en braai die uie en knoffel liggies in dieselfde kastrol en sonder ekstra vet of olie. Braai vir ongeveer 5 minute terwyl af en toe geroer word. Voeg die wyn, wortels, origanum, roosmaryn, lensies ( as dit gebruik word) en aangemaakte aftreksel by, bedek en laat vir 10 min oor lae hitte kook. Voeg die gaar vleis, rou aartappels, tamatiepasta, blatjang en ongeveer 125 ml water by die groentemengsel, bedek en laat kook vir 45 min of tot die vleis en groente sag is. Roer af en toe en voeg nog water by indien nodig om genoeg sous te vorm. Geur na smaak met die peper en sit voor met bruin rys en ‘n mengel slaai

Nota: Juanita Vermeulen
Ek het 5 ml tiemie ook bygegooi want ek is mal oor die smaak. Die splitlensies is ‘n plaasvervanger van mielieblom en help om die sous dik te maak. Dis iets wat ek nie geweet het nie en gaan meer toepas op my bredies in die toekoms. Daar is nie nodig vir sout nie omdat die biefaftreksel genoeg sout bevat maar gaan volgens smaak. Ek het so klein bietjie sout bygevoeg, want ek het gevoel dit het so bietjie gekort. Ek het ook preie en murgpampoentjies bygesit, want dit was in die yskas en dit was steeds heerlik. Ek het dit nie met rys voorgesit nie, want daar was klaar aartappels en wortels in wat albei stysel groentes is en ek het my porsie stysel vir aandete gehaal. My man is lief vir bredie met ‘n broodjie en hy het ‘n lae GI broodjie saam met syne geniet.

BEEF SIRLOIN SERVED WITH SWEET POTATO DISKS
150 g beef sirloin
basil
rocket
2 round sweet potatoes
bread crumbs
black paper
salt
curry powder
paprika

Put your sweet potato in a bowl and add olive oil and slowly cook in a oven.
When cooked, wait for them to cool, use a bread knife to cut into discs.
Take a bowl and make a mixture with salt, grind black paper, 1 teaspoon curry powder, and bread crumbs, and rub the sirloin steak with it on both sides. Put olive oil and fry your steak as you like it.
As you are frying your steak, deep fat fry your sweet potato disks until crispy brown.

First put our homemade sauce * as base, add rocket and basil, put your sweet potato disks on.
Cut your sirloin into thin slices and put together on top of each other, add balsamic reduction and garnish of your choice. Add Japanese mayo, optional you may add chips as well.
*PAPRIKA SPREAD SAUCE
125 ml mayonnaise
125 ml condensed milk
3 tablespoons curry powder
Half cup paprika

Mix all this together until it becomes a thick sweet orange paste. Use as desire.
Photo and recipe: Simbarashe Mupfurutsa

HUNGARIAN GOULASH
SERVINGS: 6 SERVINGS
Photo:  Petré Van Jaarsveld
FOOD LOVERS  RECIPES
Tender beef and potatoes in a beefy broth seasoned with paprika.
2 medium onions
2 teaspoons butter
1 teaspoon caraway seeds
2 tablespoons paprika
¼ cup cake flour
1 kg stewing beef (goulash)
2 cups beef broth or water
2 tins diced tomatoes
3 cups potatoes optional
1 ½ cup carrots
1 teaspoon salt
¼ teaspoon pepper

In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.
Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes, potatoes, carrots, salt and pepper.
Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.

OONDGEBAKTE BRISKET
900 g brisket
3 eetlepels blatjang
2 teelepels aromat
1 eetlepel suurlemoensap
1 eetlepel suiker
1 teelepels gemaalde swartpeper
2 teelepels Italiaanse kruie
1 eetlepel balsamiese asyn
1 eetlepel bruin uie soppoeier
olyfolie vir sprinkel

Pak die stukke vleis in ‘n oondvaste bak en smeer dit met blatjang.
Sprinkel olyfolie ruim oor die vleis en sprinkel die aromat, peper, kruie en balsamiese asyn daaroor asook die suiker en suurlemoen sap.
Bedek met foelie en bak vir 2 uur op 160ºC in ‘n voorverhitte oond . Verwyder die foelie en voeg die soppoeier aan die kante by in die sous en roer in met ‘n teelepel en plaas foelie terug en bak vir nog ‘n halfuur.
Verwyder die foelie en rooster vir ‘n paar minute.
Resep geplaas deur Gideon Louw
Foto: Gideon Louw
2de foto: Marietjie Van Zyl

Gideon Louw:
Ek’t die selfde sous aan gemaak as vir die brisket, maar net kortrib vir vleis gebruik en was baaaie lekkerrr saam met smash en gekookte pampoen.

SPUR RECIPES
PREGO STEAK ROLL
30 ml (2 tablespoons) olive oil
250 g (about 4) beef slices from roast
1 medium onion, thickly sliced
15 ml (1 tablespoon) fresh lemon juice
125 ml (0.5 cup) Spur Peri-Peri Sauce or Spur Durky Sauce
Spur Seasoning Salt to taste
Freshly ground black pepper to taste
10 ml (2 teaspoons) cake flour to thicken
4 Portuguese rolls

Heat oil in a heavy-based frying pan. Add beef slices and onion and fry lightly for a few minutes.
Add lemon juice, Spur Peri-Peri Sauce, Spur Seasoning Salt and pepper. Simmer for a few minutes. Thicken sauce with a paste of flour and a little water.
Serve beef slices with sauce on Portuguese rolls or any other bread rolls of choice.
Variations
Use any other beef steak of choice and cook from rare.
Cooking Tip
Turn your Prego Roll into a meal fit for a king – top with Brie and Rocket.

SPUR CHEDDAMELT SAUCE
3 tablespoon Butter ghee (Clarified butter)
1 tablespoon Maizena
1 1⁄2 cups milk
1 punnet mushrooms
2 cups cheese (gouda /mozarella mix)
salt
aromat
fine black pepper
crushed black pepper

Braize sliced mushrooms in some butter with fine
black pepper and set aside.
Place ghee (Clarified butter) in saucepan and allow to simmer until
liquid form…
Add Maizena and braize for a few minutes.
Mix spices and milk in a seperate jug and add to
braized maziena.
once sauce begins to thicken, add braized
mushrooms and allow to cook together.
Lastly add cheese and mix well.
The sauce will become very thick at this point,
but let it melt nicely.
Serve over a nice masala steak and potato wedges

SPUR’s BLUE CHEESE SAUCE
1 block blue cheese
1 punnet smooth cream cheese
½ cup plain yogurt
Place in a food processor until smooth, add spice with garlic, salt and white pepper.

SPUR STYLE STEAK
1 kg fillet steak
1 tablespoon red masala
1 teaspoon peri peri spice
1 teaspoon crushed black pepper
1 teaspoon steak and chops spice
1 teaspoon barbecue spice
3 tablespoons Worcester sauce
4 tablespoons tomato sauce
3 tablespoons olive oil
Salt
5 tablespoons spur brill basting sauce
2 tablespoons hickory basting sauce

Marinate steak in all ingredients EXCEPT the Spur Grill basting sauce and Spur hickory basting sauce.
Fry steak in a little butter on a stove top griller according to your taste. I prefer medium rare so I fry for 3-4mins on each side. Once done remove from griller and place into a casserole.
Add sauces and grill in oven for 10mins just before serving. Garnish with parsley.
INFO
Please add less red chillies if you do not like hot food. This is an excellent recipe. Fillet is a very soft meat and should not be overcooked.
Serve with chips or baked potato.

SPUR DURKY SAUCE
140 ml vinegar (white)
350 ml water
1.25 ml chilli powder
2.5 ml tabasco sauce (optional)
10 ml garlic flakes
15 ml onion, diced into small blocks
15ml sugar
5 ml salt
3ml paprika
2.5 ml maizena

Mix all the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Allow to stand for about an hour so that the garlic flakes can flavour the sauce.

CRUMBED MUSHROOMS
Meng die volgende:
1 koppie koekmeel
1 koppie bruinbrood krummels
1 teelepel sout
4 eiers geklits

Vat knopie sampioene, dompel in geklitsde eiers, haal uit en rol in broodkrummel mengsel.
Braai paar minute in baie warm olie.
Geniet met tartar sousie

NEW SPUR STEAK RECIPE
1 kg Rump fillets (Medium thick)
1 tablespoon Red Masala Paste
1 teaspoon Robertson Barbecue Spice
1 teaspoon Robertson Steak and Chops Spice
1 teaspoon Robertson Meat Tenderiser Spice
1 tablespoon Worstershire Sauce
1 teaspoon brown vinegar
4 tablespoons Spur Hickory Basting Sauce
Salt
Marinade steak and set aside overnight

In a medium heated pan, add steak and cook until steak is cooked all the way through (°̩ prefer med – well, so normally a few minutes on each side +- 4 mins)
Remove steak and move to your serving platter (allow steak to rest)
Using the same pan, pour in all remaining marinade accumulated in your dish

Add the following:
1 tablespoons butter
Additional 2 tablespoons Spur Hickory Sauce
Season with salt and pepper
Allow all to combine and bring up to the heat,
Remove and pour over the warm steak
Ideally served spur style:
Plated individually, alongside fried chips, crisp onion rings with chopped lettuce and tomato slices.

SPUR SPICY NACHAS SUPREME
1 can (8 ounces)(250g) tomato sauce
1 can (4 ounces)(125g) diced green chiles
½ cup chopped green bell pepper
1 green onion, sliced
¼ teaspoon hot pepper sauce
1 bag (10 ounces) tortilla chips
2 cups shredded Cheddar cheese
1 avocado
1 teaspoon lemon juice
½ cup sour cream
Jalapeno pepper slices, optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl; let stand 15 minutes. Place tortilla chips in shallow 8 x 10 inch baking dish.
Pour sauce over chips; sprinkle grated cheese over all. Broil nachos 3 minutes or until cheese melts.
Just before serving, seed, peel and mash avocado.
Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.

HOMEMADE BUFFALO CHICKEN WINGS
Serves 3-4 as a starter
12 chicken wings, cut in half at the joints
fine table salt
oil for deep frying
Wings: Season the wings with salt. Deep fry in oil until golden brown. Remove from oil and drain excess oil on some paper.

BLUE CHEESE SAUCE
125 ml mayonnaise
125 ml sour cream
100 g blue cheese (crumbled)
Blue cheese sauce: Mix all the ingredients together

DURKY SAUCE
140 ml vinegar (white)
350 ml water
1.25 ml chilli powder
2.5 ml tabasco sauce (optional)
10 ml garlic flakes
15 ml onion, diced into small blocks
15ml sugar
5 ml salt
3ml paprika
2.5 ml maizena
Durky sauce: Mix all the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Allow to stand for about an hour so that the garlic flakes can flavour the sauce.

BEEF SHIN
1 kg beef shin
1 kg fresh cut potjiekos vegetables
2 red onions chopped
1 tomato skin removed
salt and pepper and steak N chop spice, to taste
2 tablespoons vegetable oil
4 heaped teaspoons bistro

Cut and chop onions.
Heat a large pot and add oil on high.
Add chopped onions and fry till translucent.
Add shin and chopped tomato with salt, pepper and steak and chop spice.
Let the meat seal with spices in it to almost braised and then stir.
Add 1 cup of boiling water and put the lid on.
Turn heat to low and that’s it for the next 3 hours.
Just keep watching the fluid, add if necessary.
Now add bistro that has been mixed into 1/2 cup of cold water and added to the fluid to make a gravy.
Serve with fluffy basmati rice.
Recipe and Photo: Reuben K Coskey

SLOW COOKING OXTAIL
oxtail, big pieces
500 ml cold beer
50 ml Worcestershire sauce
50 ml Jack Daniels
100 ml smokey barbecue sauce

Winter is slowly busy moving away and the summer is around the corner
I am trying a new recipe I am going to test it to see.

I soaked the oxtail in the combination of beer, Worcestershire sauce and Jack Daniels sauce for 13 to 14 hours in the fridge.
Then slow cooking for 8 hours in the left over sauce at 150ºC, closed with tinfoil (small potatoes and gem squash cut open with feta cheese and salted butter only later).
After that I will make it a but crispy on the outside after the 8 hours.
2nd Picture is only 2 hours in oven so long.

Note:   You asked for the end result, well it was awesome, the taste was, I can’t believe it.
The beer and Worcestershire sauce and Jack Daniels smokey sticky sauce was a bomb.
It actually covered the oxtail in dark brown sauce and soft soft and sticky.
Only thing I changed was the 8 hours in oven to 4,5 hours because the oxtail meat was falling off the bones, I took the ” aftrek sous” and this morning I cooked the small potatoes and did that for 2 hours.
Photo and recipe: Barend Van Heerden