beef brisket

This cut is most definitely one of the least tender cuts of beef but when braised or slowly roasted (low & slow) it is rendered soft and has the most incredible flavour!
I was lucky enough to get a very large piece of brisket from my local butcher. A whole 4.6kg of brisket! So I portioned it, wrapped it and placed it in my freezer for a next occasion. One piece, however, was on my dining table last night. And it was sublime! The warm earthy flavours of the spices it was marinated in worked well with the skillet potato & sweet potato and, of course, was the perfect meal for a chilly winters evening.
The low and slow method is very important here so give it the full four hours as per my recipe. You will not regret it.
I also requested my butcher to remove the bone, which was ideal when slicing the meat.

ingredients | serves 4 | easy
1.3kg beef brisket, bone removed
Olive oil
2t paprika
2t ground coriander
2t mustard powder
1t garlic powder
1/4t salt
1/2t black pepper
1 onion, peeled and roughly chopped
1 large carrot, roughly chopped
2T brown sugar
2T tomato paste
3 garlic cloves, whole
3 bay leaves
1.5C red wine
chicken stock (about 2 cups depending on the size of your roasting tray)
corn flour if necessary

how to
In a bowl, mix together the paprika, coriander, mustard powder & garlic powder. Drizzle about three tablespoons olive oil over the brisket and gently rub it into the meat on all sides.
Tip the spice marinade onto the brisket and rub it in using your hands, covering the meat on all sides. Cover with clingfilm and refrigerate for one hour.
Remove the meat from the fridge and leave to come up to room temperature.
Preheat the oven to 180 degrees C.
Heat oil in a large oven proof skillet or tray big enough to hold the brisket. Brown the brisket on all sides, about five minutes per side. Remove the brisket and set aside.
Add a knob of butter to the same skillet without wiping it clean. Sauté the onion for about two minutes. Add the carrot and cook for one minute, stirring.
Add the tomato paste & brown sugar to the skillet and cook the mixture for about three minutes, caramelising the onion & carrot. Add the garlic, stir through and then deglaze the pan with the red wine. Leave to simmer for about three minutes. Add the bay leaves, salt & black pepper. Now pour the chicken stock around the brisket, just more than halfway up.
Tightly wrap the skillet with tin foil or cover with a tight fitting lid.
Place into the oven and roast for 4 hours.
Once cooked, leave to rest for about ten minutes, loosely covered with tinfoil. Meanwhile, using an immersion blender, blitz the stock and vegetable mixture and then strain through a sieve into a sauce pot.
Bring the mixture to the boil and then to a medium simmer. Taste and season. Thicken with corn flour if needed. (Two teaspoons corn four with two teaspoons water.).
Using a serrated knife, slice the brisket flat, against the grain.

Serve with skillet vegetables and couscous or roasted root vegetables.

From my kitchen to yours, with love x




creamy paprika & tomato chicken thighs

For this dish i used skinless, boneless chicken thighs, which was perfect as it soaked up all the beautiful flavours while cooking .
Paprika adds such amazing flavour to food! Here it gave an amazing earthy flavour to the food that complimented the tartness of the tomato beautifully.
I served this with a side of fragrant Jasmin rice and buttered green beans.
If you are on a tight schedule then this recipe is perfect for you!

ingredients | serves 4 | easy
3T olive oil
1T butter
deboned, skinless chicken thighs
1 onion, chopped
3 garlic cloves, chopped or sliced
2t paprika
5 thyme sprigs, leaves only
dried mixed herbs
dried oregano
2 medium carrots, grated
200ml chicken stock
100ml cream
1 can chopped tomato
fresh parsley, roughly chopped
1/2t salt
black pepper

Heat olive oil & butter on a medium heat. Sauté the onion until glossy, about 4 minutes. Carefully drop the chicken thighs into the skillet and brown on all sides. Add the paprika, thyme, oregano, mixed herbs & grated carrots, stir through and cook for about three minutes. Pour the chicken stock into the skillet, turn the heat down to a gentle simmer and reduce by about half.
Add the chopped tomato, stir through and cook for about two minutes.
Pour the cream into the skillet and leave to simmer on a low heat for about five minutes until thickened.

Season with salt and black pepper. Taste and adjust seasoning.
Garnish with freshly chopped parsley.

From my kitchen to yours, with love x



cheat’s chicken & phyllo pie

With a little one year old running around the house, learning to walk and playing inquisitive games, time is sometimes of the essence. Meaning little time to cook something very amazing that generally takes more than an hour.
This is where my trustworthy pressure cooker comes into play. My INSTANT POT. Most likely one of the best purchases i have made since i started cooking.
Using the pressure cooker, meat cooking time is cut by less than half, and since the machine does all the work I have my hands free to focus on other little things as I pot around the kitchen or run after my daughter.
For this recipe I used chicken breast, which generally isn’t the most tender part of the chicken but the pot changes this reality completely and you are left with tender, pull apart chicken…perfect for this delicious one pan pie, topped with crispy phyllo pastry…

ingredients | easy | serves 6
4 chicken breasts
2C chicken stock
4 sprigs thyme
1/2t fine salt
3T olive oil
2T butter
1 white onion, chopped
3 garlic cloves, chopped
5 extra thyme sprigs, leaves only
3 leeks, sliced diagonally
1 punnet (250g) button mushrooms, sliced or halved
2 zucchini, sliced in half and chopped
1 large carrot, grated
2T all purpose flour
1.5 chicken stock
1/2C milk
1/4C cream
1/2t onion seeds
1/2t dried oregano
1/4t mustard seeds
1/2C frozen peas
salt
pepper
1 roll phyllo pastry
1/2C butter, melted (you may need more depending on the size of your skillet)

Preheat the oven to 180 degrees C.
Place the chicken breasts into the pressure cooker. Cover with the two cups chicken stock. Add the thyme & salt. Cover the pot with the lid, seal the vent and set the time to 35 minutes on high pressure. Let the machine do the rest.
In a large oven proof skillet, heat the olive oil & butter until melted. Sauté the onion until glossy, about 3 minutes. Add the mushrooms, grated carrot, leeks & zucchini and cook for about 7 minutes, stirring occasionally.
Add the flour and stir. Pour the chicken stock into the skillet and stir well, while cooking on a low heat. Just bubbling. Leave to cook for about two minutes until the mixture has thickened. Add the thyme and garlic and cook, while stirring for about two minutes.
Now add the spices and season with salt & pepper. Set aside.
Manually release the pressure of your cooker. Using a slotted spoon, remove the chicken breast from the pressure cooker.
Place the chicken breasts on a plate and using two forks, pull the meat apart.
Bring the vegetable mixture to a gentle simmer and add the pulled chicken to the skillet. MIx. Pour the milk & cream into the skillet and stir to combine.
Add the peas and cook for about three minutes. Add more cream or milk if you desire. Flatten the top of the mixture by using a wooden spoon. Set aside to cool while preparing the phyllo pastry.

Roll the pastry out on a flat surface. Cut the pastry in blocks, about 10x10cm. Brush one sheet with the melted butter and place a second sheet on top. Brush the second sheet with butter. Fold the four sides together and place on top of the chicken mixture, like a flower. Repeat with the remaining phyllo and butter until you have covered the top of the chicken mixture.

Place the skillet into the oven and bake until the pastry is beautifully golden and crisp. About 20 minutes.

Serve the pie with basmati rice and a salad of your choice.

From my kitchen to yours, with love x




south african ‘frikkadel’ in a creamy tomato broth

This dish brings back very fond childhood memories. The smell of the ‘frikkadel’ lingering through the house as it was baked in the oven sits firm in my memory bank. They always tasted the same, never different, which now tells me that it was obviously a recipe that was passed down many generations to my mother who never felt the desire to change or alter it. And rightly so, as the ‘frikkadel’ recipe i so well remember was delightfully delicious and completely moreish.
Frikkadel is a traditional AFrikaner dish, consisting of minced meat, onion, bread, eggs, vinegar & spices and then baked or sometimes deep-fried.
There are so many amazing sides to this dish although it was served with rice in our family home thus making rice the traditional side for me.
This recipe is not that of my mother as I think some things are meant to be kept secret.
I used the base of the original recipe with a few tweaks here and there and then turned it up a notch to boost it to the 21st century.
Frikkadels can be made ahead of time and freeze really well so i suggest doubling the recipe to give you extra for the freezer. Perfect for lazy days or days when you really just don’t have much time to spend behind the stove.

ingredients | serves 4-6 | easy
500g minced beef (or pork of a mixture of the two)
1/2 white onion, finely chopped
1T crushed garlic
2 medium tomatoes, centre removed and cut into small blocks
1 egg
2T chopped parsley
1.5T worcester sauce
1/2C breadcrumbs
2T chutney (i used Mrs Balls)
1/2t salt
1/2t black pepper
3T olive oil, for frying

For the tomato broth
1/2 white onion, finely chopped
2 garlic cloves, finely chopped
1 can chopped tomato
1T brown sugar
1t salt
1/2t black pepper
1/2t dried oregano
1/2t dried basil
1/2t dried parsley
1/2t chilli flakes (optional)
1T butter
1T olive oil
1/2C cream
Bunch fresh parsley, for garnish

Preheat the oven to 180 degrees Celsius.
Mix all the ingredients for the meatballs except the breadcrumbs & egg together. Break the egg into the mixture, add the breadcrumbs and using your hands, mix until well combined.
Form balls a little smaller than a golf ball, using the palms of your hands.
Heat the olive oil in a shallow pan and brown the frikkadels on all sides. Transfer the frikkadels to an ovenproof dish and bake for about ten minutes. Lift the frikkadels out of the skillet, pour the juices out of the skillet and set aside. (Do not clean the skillet)

Heat the olive oil & butter for the tomato broth in the same skillet of the frikkadels. (This will add more flavour to your broth)
Saute the onion until glossy. Add the oregano, basil, dried parsley & chilli flakes and cook for about one minute. Add the chopped tomatoes, brown sugar, garlic, salt & pepper and cook on a low heat for about ten minutes, stirring occasionally. Pour the juices from the baked frikkadles into the broth and stir well.
Add the cream to the tomato broth and stir through.

Place the frikkadels into the tomato sauce, cover with a lid and cook for about five minutes until heated through.

Dish the frikkadels into bowl and pour the sauce around it. Garnish with fresh chopped parsley and serve with basmati rice or mashed potato.


easy roast chicken & rice one pot meal

Very similar to my chicken & orzo dish, this meal is a great, easy go-to that can be enjoyed any night of the week. In my home, it was the perfect end to all of the Easter celebrations.
I love one pot meals for its simplicity and no mess, no fuss kind of attitude really. And honestly, after cooking up another wonderful meal, i don’t want to spend hours doing a clean up.
I roasted a whole chicken and portioned it while the rice was cooking in al of its delectable juices. You can, however, use chicken pieces if you prefer, which will reduce the cooking time.
Basmati is my preferred grain and adds beautiful aromatic flavour here. And since it cooks so quickly i can have my meal on the table sooner rather than later.

ingredients | serves 6 | easy
1 whole chicken
3T olive oil
2T butter + 3T extra
3 celery ribs, sliced diagonally
3 carrots, peeled & sliced diagonally
4 garlic cloves, sliced
1 large onion, chopped
zest of 1 lemon & lemon quartered
1.5C dry white wine
1.5C chicken stock
bunch fresh thyme, leaves only
1tsp fine salt
1tsp black pepper
bunch parsley, chopped
bunch chives, chopped
1C basmati rice

how to do it
Preheat the oven to 165 degrees Celsius. 145 degrees with a fan.
Heat the oil & 2 tablespoons butter in a large skillet with tight fitting lid.
Sauté the onion until translucent. Add the carrots & celery and cook for five minutes. Place the chicken in the skillet, breast side down, and brown for five minutes. Remove the chicken and deglaze the pan with the white wine. Cook the wine until reduced by half. Add the garlic, lemon zest & thyme and stir through. Put the quartered lemon into the cavity of the chicken and place the chicken back into the skillet, breast side up (browned side facing upwards). Pour the stock into the skillet and bring it to the boil.
Turn the heat down and place the skillet into the oven, without the lid. Cook the chicken for two hours.
Carefully remove the skillet from the oven. Remove the chicken from the skillet and set it aside.
Pour the rice into the vegetable mixture, add the remaining 3 tablespoons butter and bring it to a gentle simmer. Cover with a tight fitting lid and cook for about 12 minutes until the rice is just cooked.
The rice will soak up most of the juices.
While the rice cooks, portion the chicken.
Place the chicken pieces on top of the cooked rice, cover with a lid and gently cook for four more minutes, so as to heat the chicken and finish cooking the rice.
Garnish with the chopped parsley & chives and serve immediately.

From my kitchen to yours, with love x