Pork & Ham

Solid Gold Saturday! Ina Paarman's Smoked Braaied Chops Recipe

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by Murray in Articles, Recipes

Saturday, February 18, 2012 at 12:00

First up you can do this for practically any meat that you are braaing, be it lamb or beef. You can also play with the herbs that you use for the smoking process.

You will need a Loin Rack to keep the meat of the hot grill as all you want to do for the first 10 minutes of cooking is to smoke the meat.

For the seasoning & marinade you can choose your favourites which might well be Ina Paarman.

read on...

A Manchester Egg is not the repercussions of not shaking someone's hand, it's an egg with lots of other delicious stuff

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by Dexter in Articles, Recipes

Thursday, February 16, 2012 at 13:03

You have all heard of Man Ure but I bet you haven't ever heard of a Manchester Egg. It isn't what happens after Liverpool plays United and someone avoids shaking another someone's hand. It's cholesterol & heart disease on a plate, a delicious concoction of pickled eggs, pork sausage and black pudding meat dipped in breadcrumbs & egg wash before being dunked in hot oil for 7 minutes. What's black pudding? It's blood that's been cooked with a filler until it has congealed. Don't squirm, ...

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Good wholesome bangers & mash. Delia Smith's Bangers Braised in Cider Recipe

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by Murray in Articles, Delia Smith, Recipes

Thursday, February 16, 2012 at 09:00

The biggest problem I have with this job of mine is that I'm constantly hungry. It doesn't matter that I may have just eaten, when I see recipe's like this I'm immediately hungry again. The natural accompaniment for bangers is mash and I'm not going to bother suggesting something else as it simply wouldn't be right. There is also only one mash potato recipe that I'm going to propose you try and that is ...

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Fragrant and Aromatic. A Spicy Fragrant Pork with Spinach Rice Recipe

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by Baz in Articles, Recipes

Tuesday, February 7, 2012 at 11:00

What a great dish!.

A few new ingredients are discovered, Shaoxing Rice Wine; great for both drinking and cooking.  All Chinese supermarkets stock it and so do some Spars and Pick n Pays, but if you need a substitute, a dry sherry will do.

Black Rice Vinegar is a common condiment in Chinese cooking and the main ingredient in Shark Fin Soup.  It is not difficult to find, but if you require an alternative a good balsamic or date vinegar will do.

Szechuan Peppercorns

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If you're going with pulled pork this weekend, here's a Pork Rub Recipe

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by Dexter in Articles, Braai, Recipes

Friday, February 3, 2012 at 09:30

If you like making your own rubs here's a suggestion for one from Aussie Griller. As it says in the title, best used for pork.

Hickory Smoked Pulled Pork on the Braai

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Some insight into what is South African with Heston Blumenthal's Boerewors Burger Recipe

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by Murray in Articles, Braai, Heston Blumenthal, Recipes

Monday, January 30, 2012 at 15:00

South African inspired cooking from Heston Blumenthal and a lesson for us all. It's how we flavour our food that really defines a nations cooking style. At first I was a little confused, the burger on the braai is not South African at all, it's the boerewors that is truely South African. But then when you dig a little deeper to understand what makes boerewors so delicious, it's not the shape of the meat, it's how we flavour it with herbs and spices. Understanding this is very important when it

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Check out this great braai recipe. Ina Paarman's Smoked Braaied Chops

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by Murray in Articles, Braai, Recipes

Friday, January 27, 2012 at 11:00

First up you can do this for practically any meat that you are braaing, be it lamb or beef. You can also play with the herbs that you use for the smoking process.

You will need a Loin Rack to keep the meat of the hot grill as all you want to do for the first 10 minutes of cooking is to smoke the meat.

For the seasoning & marinade you can choose your favourites which might well be Ina Paarman.

read on...

Solid Gold Saturday: Angelo Deboni's Spicy Calamari Recipe

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by Dexter in Articles, Recipes

Saturday, January 21, 2012 at 12:00

This is another great recipe from Angelo of  Angelo's Kitchen in Bryanston. Perfect as a starter or served or as a main.

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If you thought yesterdays fillet was good, check out this Pork Neck with Wholegrain Mustard & Cider Recipe

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by Dexter in Articles, Chef Tjaart Walraven, Recipes

Friday, January 20, 2012 at 13:00

Yesterday we presented you with Chef Tjaart's Beef Fillet with Exotic Mushrooms & Brandy Sauce and today we have Bernice van der Merwe's Pork Neck with wholegrain mustard and cider. Bernice is the assistant Food Editor for Huisgenoot magazine and has published a few cookbooks of her own. If cider is not your thing you can substitute it with water or some ginger beer would work well with it too.

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The Year of the Dragon is almost here! A Hung Shao pork with steamed greens and fragrant rice recipe

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by Murray in Articles, Delia Smith, Recipes

Thursday, January 19, 2012 at 09:00

It is Chinese New Year and we are kicking off with a Hung Shao Pork recipe for you too try your hand at.

The Year of the Dragon is almost upon us and Chinese cooking is a great way to learn about flavouring our food.

What we do recommend is that you use whatever seasonal vegetables are available for your greens. You don't have to stick to the recipe.

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