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special chicken stew

Special Chicken Stew

This recipe is based on the classic French fricassee of chicken that I spent so many years as a student preparing. I've been lucky enough to see authentic ones cooked in France, and the Italian version of the same.
best chargrilled steak

Best Chargrilled Steak

If you love your weekly steak, here's a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde is so so good and can't be beaten. For the salsa verde: Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl.
barbequed leg of lamb

Barbecued Leg of Lamb

This is one of the very first barbeque dinner party dishes I ever cooked. The green Thai flavours build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow cooked melting dishes too.
beef stew

Beef Stew

Families goes mad for this stew in the colder months of the year. It's a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.
lamb balti curry

Lamb Balti (curry)

This curry works just as well if you use skinless chicken thighs or casserole steak instead of lamb. It's hot and sweet, so do yourself a favour and get stuck in. To make the balti, marinate the lamb in the lime zest and juice and yogurt for 30 minutes.
beef and brococoli stir fry

Beef and broccoli stir-fry

Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side. Slice the steaks into finger-sized strips and season with salt and pepper.
whole leg of lamb on the braai

Whole Leg of Lamb on the braai

Using a sharp knife, make slits across one surface of the lamb and insert the garlic slivers at regular intervals. Whisk together the oil, lemon juice and garlic together with the remaining marinade ingredients. our the marinade over the lamb and rub into the sufrace of the meat.
incredible baked lamb shanks

Incredible baked lamb shanks

Many people have a real affection for lamb shanks, thinking of them as a bit of a treat. I’ve cooked them for years and really love this particular style of baking them because it’s so easy and comforting – almost like wrapping up a jacket potato to put on the bonfire.
lamb roast

Lamb roast

Make incisions into the lamb and place a sprig of rosemary and garlic in each hole. Rub with olive oil and season well. Drizzle with lemon juice and keep in fridge for at least 3-4 hours, over night is best. Preheat the oven to 180°C. Heat a frying pan to high heat and add the oil. Sear the lamb for 2 to 3 minutes , browning all sides.
beef brisket & braai

Beef Brisket and Braai Potjiekos

Prepare the braai sauce first. Over medium heat, heat the oil and then sauté the onion and garlic in it until onion is light brown and translucent. Add the remainign sauce ingredients, cover with lid and allow to simemr for 30-45 minutes so thatthe flavours combine and the sauce thickens.
lamb sosaties

Lamb Sosaties

Heat the oil in a frying-pan and saute the onion rings (and green pepper blocks, if using) until very lightly cooked - make sure the onion rings remain intact. Drain them on absorbent paper.
Beef tagine

Beef Tagine

Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with cling film and put into the fridge for a couple of hours – ideally overnight - that way the spices really penetrate and flavour the meat.
cottage pie

Cottage Pie

To a large, deep frying pan, add enough oil to cover the base and heat. Sautée the onion, carrots and garlic until the onion is translucent but not browning. Add the garlic and beef mince and continue to cook until the mince is browned and almost cooked.
spicy lamb cutlets

Spicy Lamb Cutlets

Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
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