mutton & tomato stew

Mutton is meat from older sheep; about three years old. The meat is an intense color of red and quite fatty with a strong, gamey flavor. The fat makes it the perfect cut for this stew giving it big, bold flavor. Exactly what I had in mind.
Very similar to the traditional South-African tomato ‘bredie’ this stew is perfect for a cold, wet winters’ night.
Your freezer is your friend…leftovers are perfect for mutton ragu that you can use for a future pie, to toss through pappardelle or on an open pulled mutton sandwich.

Serve with a side of rice, mashed potato, roasted sweet potato or butternut mash.

ingredients | serves 6 | easy
1.3kg stewing mutton, bone in
1/2C flour
1/2t salt
1/2t white pepper
3T olive oil plus more for browning meat
1T butter
1 large white onion, chopped
4 garlic cloves, sliced
5 large ripe tomatoes, quartered
3 large carrots, cut into big chunks
2T paprika
3 bay leaves
2T tomato paste
1.5t dried oregano
3 rosemary stalks, leaves only
1.2C red wine
1 can crushed tomato
3C beef stock
2T brown sugar
1t salt
1t black pepper
2T fresh parsley

how to to do it
Mix the flour, salt & white pepper and dredge the meat in the flour mixture and shake excess flour off. Discard any leftover flour. Heat about two tablespoons of olive oil in a large Dutch oven and brown the meat in batches, adding more oil as needed.
Set aside.
Add two tablespoons of oil and the butter to the pot without cleaning it and saute the chopped onion until glossy, stirring occasionally. About three minutes.
Add the tomato paste, stir and cook for one minute. Pour the red wine into the pot to de-glaze. Cook for about two minutes to reduce.
Add the paprika, rosemary, garlic & dried oregano and stir to combine. Add the tomatoes and stir to coat. Pour the crushed tomato into the pot and add the bay leaves, sugar and seasoning. Stir and cook for two minutes.
Pour the stock into the pot and give it a good stir. Lastly add the meat. Stir everything together and bring it to a boil.
Turn the heat down to low for a gentle simmer, cover with a tight fitting lid and cook for about 2 hours, stirring a few times during cooking. Now add the carrots, place the lid back on the pot and cook for a further 1.5 – two hours.

Check the meat, which should be fall off the bone tender. If you prefer it falling off the bone completely, cook for a further 30 minutes to one hour.
Carefully remove the lid, increase the heat to a moderate simmer and cook for 30 minutes, uncovered to thicken the sauce if desired. Take care not to burn the bottom of the pot by occasionally stirring during cooking.

Once cooked, stir through the chopped fresh parsley and serve with a side of your choice.

From my kitchen to yours, with love x



easy creamy chicken & tomato

Another great dish if you have leftover chicken from a roast or if you have chicken breast in abundance lurking in your freezer!
I cooked a de-boned, rolled chicken two nights ago and was left with about 600g of beautifully tender chicken meat, which was recycled into this very tasty dish that i served with brown basmati rice.
It really only took a few simple ingredients and about half hour to whip up an amazing dinner that was not only perfect for my taste buds but also that of my toddler.
Easy. Quick. Delicious. The perfect comfort food that fits a busy schedule.

ingredients | serves 4 | easy
600g cooked or uncooked chicken
2T olive oil
2T butter
1 white onion, chopped
2 garlic cloves, minced
1/2 punnet / 160g mushrooms, sliced
2T paprika
3T sun dried tomato pesto
1T tomato paste
1 can crushed tomato
1/2C chicken stock
3/4C cream
4 sprigs fresh thyme, leaves only
1T brown sugar
1/2C rosa tomatoes, whole
50g plain goat’s cheese (optional)
1/2t salt
1/2t black pepper
handful fresh parsley, chopped

brown or white basmati rice to serve – cooked according to package instructions.

how to
If you are using uncooked chicken, heat a little olive oil in a large skillet and brown the chicken pieces on all sides. Set aside.
In the same skillet, heat a little more olive oil, add the butter and heat until melted. Add the chopped onion and saute until translucent. Add the paprika & tomato paste and cook for about one minute until fragrant. Add the sliced mushrooms and garlic and cook for about five minutes on medium heat.
Pour the crushed tomato into the skillet, stir and cook for one minute. Add the sun dried tomato pesto, salt, sugar, pepper & thyme, stir to combine and then add the chicken stock.
(If you are using uncooked chicken, add it now.)
Place the lid on the skillet and simmer on a low heat for about 15 minutes.
Lift the lid, add the cream, goat’s cheese (if using) the cooked chicken & cocktail tomatoes and leave to simmer until the tomatoes have popped and the sauce has thickened.
Sprinkle the chopped parsley into the skillet and stir to combine.

From my kitchen to yours, with love x


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