Chilli furikake / Japanese seasoning salt

Chilli furikake / Japanese seasoning salt

Ingredients: 

6 nori sheets

3 tsp white sesame seeds

3 tbs black sesame seeds

15 g bonito flakes

1 tsp castor sugar

3 tsp sea salt

2 tsp sesame seeds

2 tbs chilli powder

Method:

In a upright blender, blend nori sheets till fine, then add bonito flakes and pulse till fine. Toast the sesame seeds and add to the nori and bonito powder. Now mix with rest of the ingredients. Store in airtight container.

Game fish poke

Poke is traditionally a Hawaiian style fish salad. Many cuisines have adapted this for their palates. I know it is not MEAT, but this needs a mention as all meat lovers will find game fish a great alternative to meat. I use anything from Yellowfin Tuna, Yellowtail (Hamachi) or Dorado (Mahi Mahi). Swordfish can also work well.

For the poke you will need the following;

 Recipe:

Serves: 2

1 cup 5mm cubed fresh game fish

1 tbs light soy sauce

1 tbs Japanese furikaki spice (follow this link for the recipe)

1 tbs finely sliced green onions

1 tbs finely chopped red onions

1 tsp finely chopped jalapeño

1 tbs olive oil

¼ cup peeled seeded and 5mm diced cucumber

Juice of 1 lime

Pinch of wasabi

Sea salt to taste

Method:

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Crispy fried lamb tails with fresh chilli & lime

Lamb tails / “skaapstertjies”
This is one of my favourite things to work with and to cook.  I use sheep’s tails not lamb tails, (lamb tails just sounds better), but lamb tails are too small and for the effort not worthwhile.

You can approach this delicacy from a few different and angles.

As a kid and from my father’s recollection, I know that my grand mom use to make a “bredie” with them. Cooked in a pressure cooker until falling of the bone and then mixed with cooked and finely diced green beans for the “boontjie bredie”.

Crispy lamb tail with chilli

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The hero of pork dishes: Pork Crackling

Ask anyone who loves their pork roasts if it would be the same if there were no crackling to accompany it. The answer will be a resounding ‘No’. Crackling is the flavoursome hero of the dish, especially when it has that satisfyingly bold crunch.

The trick is to get it right, because (if you’ve tried this before and failed, then this will sound familiar) it is easy to overcook and burn the crackling or undercook it and lose out on the crackle.

Since there is just no point in having pork if there is no crackling, we thought we would share a few tips of how to make the perfect crackling the next time your in-laws are over and you need to make a good impression.

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Exploring the versatility of Lamb chops

Lamb chops are a firm favourite in the South African household, whether they are on the braai or done in the pan or oven both in the hotter months and even deep into Winter. It is a much milder flavoured meat, and preferred over the ‘gamier’ taste of mutton (which normally finds itself in a stew or potjie). Lamb is particularly flavourful and juicy, so it’s easy to understand why it is the star of any meal, even without much fuss of fancy trimmings.

The versatility of lamb chops also attribute to their popularity in most households. Read more…

The firm favourite for the festive season: Roast leg of lamb

The festive season is upon us and a huge part of that is the culinary aspect; everyone has different traditions in their families which include mince pies, fruit cake, gingerbread cookies, and more, but the roast is perhaps the most favourite and famous Christmas meal.

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Tired of roasts? Gammon makes a wonderful alternative!

A gammon is a wonderfully succulent joint of meat that is always a crowd-pleaser, and it isn’t just for Christmas, as it makes a great alternative to a roast. With so many ways to cook gammon you will never run out of ideas. As a salty meat it is well complimented by sweet glazes and fruit such as cherries, pear, pineapple or apple puree. Read more…

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