Lamb ribs are an immensely fatty cut of meat, but properly prepared as with the recipe below, delivers a combination of all that is great about lamb: moist tenderness from the fat and slow simmering, crisply charred crackling from slow braaing over glowing embers, and the flavour punch that only good, free range lamb can…
Month: September 2013
Braaitime: smoked paprika, cumin and coriander rub for pork ribs
I might not know how to light a fire or braai very well personally – what are friends for, anyway? – but I DO know a thing or two about seasonings, if I say so myself. In fact, so obsessed am I with flavour and taste and getting the very most from your food…
How to Make Vinegar at Home
With all the wine made, sold and drunk in the Cape, it stands to reason that you’re likely to find yourself with with some unpoured, uncorked wine some day. Why not use what’s left in the bottle to make your own vinegar from scratch at home? Yes, I know it seems like a slender prospect…
Vegetarian Curry with Microwave Spiced Rice
Middle of the week, and you’re spinning like a top getting everything done. What to cook, what to eat, to avoid the dreaded take-out rut? Some of the things I love about living in Cape Town are a) having an abundance of beautiful fresh vegetables and fruit available throughout the year b) spice shops. A…
How to Make Rich Tomato Soup
My first encounter with the sacred marriage that exists between ripe tomatoes, cheddar and bread came in sandwich form, when I was knee-high to a grasshopper. It remains my favourite sandwich filling to this day – especially when lavishly seasoned with finely ground white pepper and a generous sprinkle of Maldon sea salt flakes, on…