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…
One of the most sought after meat cuts in South Africa is the fillet steak; it comes from the tenderloin area, which runs down the inside of the spine where the muscle isn’t worked very hard. This results in a piece of meat that is extremely tender and has the least fat content of all the beef cuts. It is normally served in smaller portions and is also one of the most expensive cuts! The three main parts of the tenderloin are the fillet head (tête de filet), the larger middle piece (Chateaubriand), and the tail (filet mignon).
The classic method of cooking a tenderloin is to fry or grill it in a hot pan or griddle; steak connoisseurs consider stewing or roasting a fillet a waste of a good cut! The tail (filet mignon) is more suitable for recipes where small pieces of a tender cut are called for, such as beef Stroganoff.
Some steak purists may say that you don’t need a marinade when you have a great piece of steak! But if you’d like to try something new, try this tasty marinade recipe: Read more…
Adding a little French flavour to our menu in honour of Bastille Day.
It’s that time of year again in Franschhoek when every restaurant, tree, and visitor is decked from head to toe in red, white and blue for Bastille Day. Locals and visitors will be celebrating the 23rd annual Bastille Day Festival in Franschhoek this weekend, the 16th and 17th July, in honour of the centuries-old French Huguenot heritage. The festival also celebrates the finest wines as well as delicious food from restaurateurs in the valley. French cooking has played a huge role in Western cuisine. In November 2010 French gastronomy was added by the UNESCO to its lists of the world’s “intangible cultural heritage”.
I use this mostly for venison sausages its best with springbok but any lean venison will do.
Springbok sausage spice mix for 10 kg meat block
5 g cloves
30 g crushed coriander seeds
5 g ground mace
5g ground nutmeg
20 g sweet paprika
165g fine salt
15 g brown sugar
230 g Worcestershire sauce
20g ground black pepper
Take 1 piece of Impala sirloin ( loin ) (about 600g)
Trim down (take silver skin off etc.)
Marinade in equal quantities of extra virgin olive oil and balsamic vinegar for 6 hours.
Cook over an extremely hot flaming fire for 3 – 4 minutes per side or until it reaches medium rare. Avoid over cooking any venison at all costs. If you like your meat well done – eat chicken. Season the meat with salt and pepper after searing each side.