Category Archives: Skaap / Mutton-Lam / Lamb

COETZEE SE SKAAPBLAD IN DIE OOND
1 skaapblad
Worcestersous
klein bietjie asyn
mixed herbs
braai sout
sout en peper
Ina Paarman marinade
ui in kwarte gesny Continue reading→

DENZY’S  ROSEMARY ROASTED LEG OF LAMB

INGREDIENTS

Leg of lamb
Rosemary
2 garlic cloves chopped
4 table spoons olive oil
1 cup Redwine
4 table spoons Balsamic vinegar
2 table spoons Worcstershire spices
Beefstock
Salt & Pepper Continue reading→

SOUS VIDE LAMB SHANK
-Rub shanks with Olive oil, add 4 sprigs of thyme and vacuum seal.
-Sous Vide for 48 hours (YES – 2 DAYS!) at 62*C.
-Reserve liquid from vacuum bags for your gravy.
-Then… fry shanks in clarified butter until brown (2 min a side).
-Make your gravy of choice from liquid from vacuum bags.

Sauce:
1/2 cup brandy
1 cup brown sugar
1 cup brown vinegar
1 onion finely chopped
1 peeled tomato and chopped
30 ml tomato sauce
10 ml Dijon mustard
5 ml cumin
1 ml chilli powder
2 ml cinnamon
5 ml paprika
5 ml mustard powder
2 bay leaves
5 ml salt
Zest of one orange
Place all the ingredient in a pot with liquid from teh shanks, boil to reduce… serve with the shanks.

Photo and recipe : Elize de Kock

DENZY’S ROSEMARY AND BALSAMIC VINEGAR MARINATED LAMB CHOPS
6 lamb chops
fresh rosemary, chopped
100 ml balsamic vinegar
3 spoons sugar
2 spoons honey
1 spoon garlic
4 spoons Worcestershire sauce
2 spoons olive oil
barbeque spice
salt and pepper, for taste Continue reading→

RENSKE SE KERRIE AFVAL
2 skoon afvalle, laat le oornag in suurlemoensap.
Ek koop ekstra pootjies. Sny jou pens in stukkies.
Sny 1 groot ui. sny in stukkies. gooi bo op afval.
Maak aan.
2 x5 ml kerriepoeier.
2x5ml masala.
5 ml borrie.
10ml fyn knoffel
10 ml suiker. Continue reading→