pressure cooker lamb shank

Some foods, like shank, can take hours to cook and, frankly, I just don’t always have hours to wait for a good, healthy meal.
These beautiful, meaty shanks are from my local butcher and have been in my freezer for about three weeks. Three weeks too long!!
It took me about 20 minutes to prepare this dish and a further 40 minutes of cooking time, for tender, flavourful shanks that I served on creamy, garlicky mashed potato.
In my mind, a meal fit for kings and queens!!

ingredients | easy
2-4 large lamb shanks
5T flour
Olive oil
1T butter
1 large white onion, chopped
2T tomato paste
4 large ripe tomatoes, quartered
4 garlic cloves, sliced
2 stalks rosemary
1/2t ground coriander
1t turmeric
1/2t ground cinnamon
2t cumin seeds, lightly crushed
2t paprika (not smoked)
2 bay leaves
1C chicken stock
1C red wine
2 leeks, sliced diagonally
2 carrots, peeled and cubed
3 celery ribs, sliced
2T brown sugar
bunch fresh parsley, garnish
zest of 1 lemon, garnish
mint leaves, garnish
1t fine salt
good grind of black pepper
2T corn flour
2T water

how to
Season the shanks with salt & pepper and dust with the flour.
Turn the pressure cooker to saute mode. Heat about 3 tablespoons olive oil and brown the shanks all over until beautifully caramelised. Set aside. Add 1 tablespoon of olive oil to the uncleaned bowl of the pressure cooker and a knob of butter. Sauté the onion until translucent. About 3 minutes.
Add the tomato paste & sugar, stir and cook for about a minute. Add the coriander, turmeric, cinnamon, cumin & paprika, stir and cook until fragrant. About a minute.
Pour the wine into the pot to deglaze and reduce by half. Add the carrots, celery & leeks, stir to combine and cook for about 3 minutes on a gentle simmer.
Nestle the shanks in the vegetable mixture and top with the quartered tomatoes, rosemary and bay leaves.
Add the salt, black pepper and bay leaves and pour the stock around the shanks into the pot.
Bring the mixture to a boil. Switch saute mode off.
Place the lid on the cooker, seal the vent and turn the pressure cooking time to 40 minutes, on normal mode.
Cook for the set time with a natural pressure release.
Carefully remove the lid.
To thicken the sauce, mix the corn flour with the water to a paste. Switch to sauté mode.
Pour the corn flour mixture into the pot, stir and gently simmer until the sauce has thickened.

Garnish with chopped parsley, mint leaves and lemon zest.





herby beef fillet with flavoured butter

Rosemary, thyme, garlic &. butter are four key ingredients to a super delicious, flavourful steak and are four ingredients I seldom cook without. Steak is rarely cooked in my kitchen as we prefer to cook it outside, on the ‘braai’ which is customary to our heritage and tradition.
In fact, ‘braai’ is such a big part of South-African tradition there is a day that has been dedicated to it. (Heritage Day.)

Although you can easily cook this recipe on the fire my preferred method is in a griddle pan on the stove.
A griddle pan uses less oil, ensures even cooking and provides those beautiful char marks we all find so very appealing. The compound butter enhanced and complemented the meat beautifully and since you serve the steak topped with extra butter, you don’t need a sauce.

ingredients | serves 4 | a little effort
for the fillet
4 portions beef fillet
8 rosemary stalks
16 thyme sprigs
3T olive oil
salt to taste
black pepper

for the compound butter
130g butter, room temperature
handful fresh parsley, finely chopped
2 garlic cloves, crushed
zest of 1 lemon
1/2t crushed cumin seeds
1/4t red pepper flakes
1/2t onion powder

method
In a bowl, combine the compound butter ingredients and mix well using a wooden spoon. Lie a piece of clingfilm on a work surface and spoon the butter mixture onto the centre of the clingfilm. Roll the butter into a log and twist the ends to seal well.
Place into the freezer for at least one hour.

Tie the rosemary & thyme around the fillet steaks using cooking string.
Drizzle the steaks with the olive oil and gently rub it into the meat, around the herbs. Season with salt & pepper.

Slice the compound butter into rounds using a sharp knife and discard the clingfilm.
Cook the steak in a hot griddle pan, turning as you go. Add about half of the compound butter halfway through cooking to baste the steaks until you have reached the preferred doneness.

Rest the meat for at least ten minutes before serving, topped with a round of compound butter.


I


parmesan loaded meatball & orecchiette skillet

As pastas go I don’t have one specific favorite. I love all kinds, for very different reasons.
The general rule of thumb is that wide, flat pastas like pappardelle or tagliatelle love cream based sauces and long, round pastas, like spaghetti, are best served with a good drizzle of olive oil or draped in tomato based sauces, which beautifully coats each strand evenly.
“Rigate” means ridges, which makes it easy for sauces like pesto to cling to the pasta.
Short shaped pasta varieties, which includes orecchiette, are ideal for holding rich, hearty sauces with textures from vegetables or proteins.

Since making meatballs can be a little time consuming I make it worth my while by making two batches. One to use immediately and the other to freeze for a different occasion or dish. They freeze really well and bake beautifully straight from frozen.

These mini meatballs are packed with parmesan and herbs giving them a lot of flavor so they are perfect on their own as a snack or canape, served with spaghetti or in a beautiful creamy pasta dish such as this one.

ingredients | makes about 30-35 mini meatballs | a little effort
500g beef mince
1/2 white onion, very finely chopped
1t finely chopped garlic
5 thyme stalks, leaves only
2 rosemary stalks, leaves finely chopped
handful fresh parsley, finely chopped
1/2C finely grated parmesan
1/2C fine breadcrumbs
1 whole egg
1T worcester sauce
2T chutney (I used Mrs Balls, original)
1/2t fine salt
good grind of black pepper
2-3T olive oil for frying

for the sauce
2T butter
1/2 white onion, finely chopped
1t crushed garlic
3T sun-dried tomato pesto (optional)
1 can crushed tomato
1 1/2C – 2C beef stock
1 1/2t dried oregano
1T brown sugar
1t fine salt
black pepper to taste
1 1/2C orecchiette pasta shells
1/2C cream, full fat
fresh parsley, garnish
fresh cilantro, garnish
fresh parmesan, garnish

the method
Combine all of the meatball ingredients in large bowl. Using your hands, mix well until combined and then, with the palms of your hands, roll into balls just larger than bite size.
Heat olive oil in a large skillet and brown the meatballs on all sides. Set aside.

In the same skillet, heat and melt the butter and cook the onion until glossy. About two minutes.
Add the garlic and cook for a further minute. Add the oregano & pesto and cook for another minute, while stirring.
Pour the beef stock & crushed tomato into the skillet, add the brown sugar, salt & pepper and stir. Add the pasta shells, stir to coat and then nestle the meatballs into the sauce.
Turn the heat down to a low simmer, cover with a tight fitting lid and cook for about 20 – 25 minutes, while occasionally stirring, until the pasta is cooked. Stir the cream through the pasta mixture.

Garnish with fresh parsley & cilantro and top with large shavings of parmesan.



red wine & vegetable braised lamb neck

It has been years since I last cooked lamb neck and I feel I have missed out on beautiful & succulent, tasty and very tender meat. It was a delicious dinner and I had lots of leftover lamb meat, which was recycled into two beautiful lamb & vegetable pies.

My preferred method of cooking here is low and slow, braised in lots of red wine with vegetables and good stock. Others may argue that it is best treated like a steak and cooked on the fire, quickly on a high heat and served pink.
I will definitely give this a go as soon as the weather allows it.

Delicious with roast potatoes, garlic mash, rice or couscous and a side of buttered vegetables.

ingredients | serves 4-6 | a little effort
1/2C flour & a little more if needed
4/6 lamb necks (depending on size)
olive oil for browning meat + extra for vegetables
1 large white onion, roughly chopped
2 carrots, chopped
4 celery ribs, chopped
5 garlic cloves, sliced
2T tomato paste
1 can crushed tomato
600ml red wine
4 C good quality chicken stock
4 rosemary stalks, sprigs only
2t fresh thyme leaves
3 bay leaves
1/2t juniper berries, crushed
1/2t cumin seeds, crushed
1/2t coriander seeds, crushed
2T brown sugar
1/2t salt
black pepper
2T butter

method
Preheat the oven to 170 degrees C/340 F/150 with fan.
Dredge the lamb necks in the flour. Heat olive oil in a large oven proof pot or Dutch oven and brown the meat on all sides until beautifully caramelized.
Set aside.
Heat about 2 tablespoons of olive oil in the same pot without wiping it clean. Add the butter and melt. Saute the onion until translucent. Add the garlic, carrot & celery and cook for a further two minutes.
Add the tomato paste and brown sugar and cook for about three minutes, while stirring.
Crush the cumin, juniper berries & coriander seeds in a pestle & mortar and add it to the vegetables. Cook until fragrant, about two minutes.
Pour the red wine into the pot to deglaze while scraping any bits from the bottom with a wooden spoon. Pour the chicken stock into the pot, add the crushed tomato and stir.
Add the rosemary, bay leaves and thyme, salt & pepper and bring the mixture to a light boil.
Submerge the lamb neck into the mixture, cook on a light boil for about two minutes. Turn the heat off, cover with a tight fitting lid or tin foil and carefully place the pot into the oven.
Braise for 3 – 3 1/2 hours, until the meat is almost fall off the bone tender.

Carefully remove the lamb neck from the pot and set aside.
Using a handheld blender, blend the vegetable mixture until smooth and strain it into a sauce pot. If the mixture is a bit thick, add a little more chicken stock or water.
Alternatively, simmer until reduced. Season with salt, pepper and a little sugar if needed.

Place the lamb neck onto a serving dish and drizzle with a little of the rich, red sauce.
Garnish with fresh mint & parsley and serve with extra sauce on the side and your choice of starch and vegetables.

From my kitchen to yours, with love x


rib-eye top roast

There is something quite special about a good roast. For me it brings back many beautiful childhood memories visiting our grandparents on their farm in a little place called Citrusdal, situated at the base of the Cederburg mountains.
Although we were very young and spent most of our time outside in the orchards eating kumquats or chasing chickens and collecting eggs, I have fond memories of great tasting beef roasts served with all kinds of dipping sauces and gravies.

This rib-eye roast is definitely a shorter version of the beef roasts my grandmother used to cook. However, considering my age then, my recollection of her beef roasts may even be a little blurred.
Childhood memories are there to be cherished even if they may not always be one hundred percent accurate.

I served this roast with buttered green beans, crispy potatoes cooked in duck fat and a creamy mushroom & truffle sauce.

ingredients | serves 6 | easy
2kg beef rib eye top roast
2t garlic powder
2t onion powder
1t dried sage
1 1/2t coriander seeds, crushed
2t dried thyme
1t dried rosemary
1t crushed black pepper
salt to taste
1/3C or a even a little more of olive oil

Combine all of the dry ingredients except the salt in a small bowl. Add the olive oil and combine to make a paste.
Using your hands, rub the paste into the roast.
Wrap the roast with clingfilm and place it in the fridge to marinate for a minimum of one hour. Remove the roast from the fridge and allow it to come up to room temperature. (About an hour).
Preheat the oven to 240 degrees C.
Remove the clingfilm, season with salt and place the roast, fat side up, on a rack in a roasting pan.
Roast in the preheated oven for 20 minutes.
Reduce the heat to 165 degrees C and continue to roast for about 1 1/2 to 2 hours.
(This depends on the size of the meat. As a guide, roasting time should be about 20 minutes per 500g.)
If you have a meat thermometer, the internal temperature of the meat should read 65 degrees C for medium rare.

Carefully remove the roast from the oven, loosely cover with tin foil and leave to rest for about 20 minutes before slicing into beautiful thick slices.