Slow Cooked Beef Rib

Slow Cooked Beef Rib

 I love my slow cooker. I love it so much, I have 2 and I use them both. The one I inherited from my Mom, she hated it, she said it cooks too slowly (duh)! The 2nd one I won in a cooking competition with Jenny Morris.

The best part of slow cooker cooking is you can throw everything in, walk away and come back 6 -8 hours later and have perfectly cooked food. I don't even defrost the meat first! It turns the cheapest cuts of tough leather into the softest melt in your mouth, fall off the bone goodness.

Weekends are always easy food times in my home. So easy that if it takes more than cutting a bread roll or a baguette - it's just not happening. But even someone as lazy as me, sometimes needs more than just cold meat and cheese rolls.

My latest slow cooking experience was inspired by Kimberly Peterson, from Kimba's Kitchen.

I have never liked beef ribs, I find them tough with too much sinew and fat. The only reason I have them is because I buy my beef as a hind quarter, and that includes the ribs. Slow cooking is definately the answer to rendering the fat and tenderising the meat.  The end result is soft meat packed full of flavour.

I used my beef ribs to make great meat filled bread rolls.

Slow Cooked Beef Ribs

500g Beef Ribs
30ml Dark Soya Sauce
500ml Fresh Orange Juice

Place all the ingredients in a slow cooker.***
Cook on high for 6- 8 hours.
Enjoy!
*** If you do not have a slow cooker, you can bake this in a very low oven (110ºC). 

To make Beef Rib Rolls

Allow the meat to cool enough to handle.
Remove the meat, bones and sinew.
Add a little of the cooking sauce, if it looks too dry.
Cut fresh bread rolls in half and spread a little of the cooking sauce on the bread.
Place a bed of lettuce on the roll - I like rocket and watercress.
Place the meat on the lettuce bed, top with gerhkins and season.
Serve and enjoy.

Lamb Shank and Beans

Lamb Shank and Beans

This dish has been planned for such a long time, I've made it in my head for the last 6 months. Eventually I woke up to a day, where the weather was slightly cooler than hell. This has certainly been one of the hottest summers I can remember in ages, even the ants agree (we speak every evening, as they have taken up residence at the kitchen sink, seeking a cool respite from the dry heat outside).

I am yet to find one product which will stop them (the ants) returning, to what I think as became known as the "Ant Summer Holiday Spa", with complimentary drinks and food.

I have read that all these ants are a sign that winter is going to be extremely wet. This certainly has not made me more hospitable to my uninvited guests.

So, back to the Lamb Shank. It is very easy to cook and only needs patience to produce wonderfully soft meat with a full flavour sauce. I love the added beans and mushrooms, they are both nutritious and add good flavour.  My secret ingredient is the anchovies, they are full of meaty goodness without any fishiness.

Lamb Shank with Beans and Mushrooms
Serves 2

2 Lamb Shanks
3 Carrots, peeled and diced
3 Celery Stalks diced
4 Onions peeled and diced in wedges
4 Whole Peeled Garlic Cloves (leave them whole as to not overpower the dish)
6 Anchovy Fillets (this sounds a lot, but trust me it really works well)
750ml Vegetable Stock ( I used Nomu Fond)
250g Portablini Mushrooms (small brown mushrooms)
1 Tin Butter Beans
250g Green Beans, washed and trimmed - cut in ½
Olive Oil
Black Pepper
Salt to taste.

Pre-heat the oven to 180ºC
Heat on the stove a "stove- to-oven casserole pot" and brown the shanks.
Remove the meat and add the carrots, onions, celery and caramelize.
Add the meat and anchovies, fry for another minute.
Add the stock and black pepper..
Place in the oven for about 1½ -2 hours, until meat is soft and the vegetables are cooked down.
The sauce should be almost completely reduced.
Check the seasoning. I didn't need  to add extra salt, but you do need to check.
Add another cup of water, the beans and return to the oven for another ½ hour.
Check the seasoning and serve with either mash, or fresh crusty bread.

Baby Bunny Chows

So Easter has come and gone, and all the bunnies are now half price! I wondered to myself - why does the Easter Bunny bring eggs - surely we should have a Easter Chicken? So I asked Mr Google and this is what I found.

The Easter bunny has its origin in pre-Christian fertility lore. The Hare and the Rabbit were the most fertile animals known and they served as symbols of the new life during the Spring season.
This is a little confusing to us in the South, as Easter is the start of winter - but I guess most things are upside down for us! So with all these bunnies around - I was inspired to make a very well known South African treat - Bunny Chow. The history of which is far more exciting than the Easter Bunny.

The most popular is that the bunny chow was started by a Durban restaurateur who came up with the idea during the apartheid era. "People of colour" (as opposed to the "see-through people") were not allowed, by law, to sit inside his restaurant and he didn’t want to give them a plate to takeaway so he came up with the idea of making a deep hole into half a loaf of bread, filling it with curry and putting the scooped out part back on the top as a form of lid. (Reference here)

One account suggests that Indian migrant workers from India who were brought to South Africa to work the sugar cane plantations of Kwazulu-Natal, required a way of carrying their lunches to the field; the hollowed out loaf of bread was a convenient way to transport their vegetarian curries. Meat based fillings came later. (Reference here)

So again we have one bunny chow and many stories, but whatever you believe, they are very proudly South African and very good to eat.

I made a "nouveau cuisine bunny chow", using mini loaves - we don't work long hours cutting cane, so our appetite is slightly smaller! You can use any curry filling, I made a simple mince curry using the recipe on the Spice Mecca Tastes of the Cape Curry Mince box.

Addiciton to Food

When I hear the word addiction I always have a negative mind picture. It can be anything from a heroin addict lying in an alley, to a designer label, over their head in debt yuppie, addicted to spending. But I never think of a thirty-something (more something than thirty) mother and wife spending her life looking for recipes!

I guess it is always easier to see the faults in others and ignore the fact that you have 4 very large over-filled files, 100's foodie magazines (growing monthly), six bookshelves filled with cook books and the food channel running 24/7 - all in the hope that you'll find "just one more perfect recipe"! I even get at least 5 daily recipes emailed to me from various sites, as well as the countless hours spent visiting blogs.

But sometimes you can actually find "the one." You will have all the ingredients and the time - this is my drug of choice!

Yesterday, while reading another cookbook and watching the Food Network (at the same time), I heard them say "Spiced Rubbed Pork Fillet"! They were speaking my language, a secret code that only foodies understand. I quickly grabbed my pen and started writing down the ingredients - and would you believe it - I had everything on the list. So I rushed into the kitchen and produced "The One"!

James Tanner's Spiced Rubbed Pork Fillet - This is a perfect summer dish.

I also made the "Romesco Sauce", but I'll give you my version - "Rose- esco Sauce".

2 Red Peppers - Cut and quartered, seeds removed
1 Onion (I used a plain white one) - peeled and quartered
4 Fresh Green Chillies - remove the stem
2 Large red Tomatoes - Stem removed and quartered
10 -15ml Dried Red Chilli
5 -7ml Smoked Salt
60ml Toasted ground Amonds
Olive Oil
10-15ml Apple Cider Vinegar

Put all the vegetables in a roasting pan, with the smoked salt and a little olive oil and roast for 60 minutes at 140°C.
Place all the ingredients in the blender, together with the almonds and the vinegar.
While the machine is running add a little olive oil (about 15 -30ml) to form a creamy sauce.
Check the seasoning and adjust to taste.

This is a great sauce for any meat and will work especially well for braai (BBQ) meat.

Every one is doing It

I have been reading how everyone is doing it, and how great it is. I've been told "try it, you'll love it" - but I heard that line from a boyfriend once and didn't fall for it then either.

I am sort of brave and believe I should try anything once, except suicide. So when the opportunity came up yesterday, I took the plunge and embraced it!

What is it?

Ostrich Fillet! I bought it, cooked it and ate it.

What did I think?

It was okay, not my new favourite food - at that price, I would rather have beef fillet. I do enjoy ostrich neck though, which I cook in winter. I do agree it is a healthy option, but there are plenty of things that are healthy that I am not found of - like wheatgrass! Having said all that, yes I would probably buy it again.

Here is how I prepared it. I got the idea from the Shape magazine.

500g Ostrich Fillet
½ cup Sweet Chilli Sauce
30ml minced Ginger
Juice of 1 Lemon

Marinade the fillet in the sweet chilli and ginger for about an hour.
Heat a non stick pan, add the fillet and the marinade - cook until done.
I cooked mine medium rare, which took about 7-8 minutes.
Just before it is finished cooking squeeze, over the lemon juice.
Leave to rest for a few minutes before serving.

Meat and Two Meats

My husband has never made a secret about his dislike for vegetables. He gives new meaning to "eating with long teeth" when faced with a plate filled with cauliflower, spinach and squash.

I have taken huge advantage of his good nature lately and have been serving lots of vegetables. I did however pick up on the not so subtle hint of, " I've eaten so many vegetables lately I'm getting cauliflower ears".

My mother taught me that a way to a man's heart is through his stomach. It is important for a wife to remember that while her husband is free to read the menu when he is out, be sure to keep him eating at home!

With these two very important pieces of advice, I set out to make a supper that I knew would always have my husband eating at home. While the path to his heart might be slightly clogged with all the cholesterol, at least I know he's happy!

This is my "Meat and Two Meats with Meat on the Side".

Mixed Grill (Everything is fried in a little olive oil)

Lamb Kidney
Steak
Cocktail Cabanosi Sausage
Bacon
Fried Eggs
White Toast
Grilled Tomato

Serve hot with lots of love and enjoy the smiles.

I can not face a plate of meat like that, so I opted for a healthier option of:

Grilled Aubergine
Grilled Tomato
Poached Eggs
Whole-wheat Toast

Which do you choose?

Eezy Peezy Resolutions

I always make New Year resolutions, actually the truth be told I make resolutions all the time -Sunday nights, last days of the month, my birthday, the list just goes on and on.

This year I decided to :

1. Loose weight (which is not going that badly),

2. Start studying (also going well) and

3. Make lots of healthy food which my family will enjoy.

We are having the most wonderful weather in Cape Town at present, with the days heating up to 35 Celsius (95 Fahrenheit) everyday. On days like this, I definitely do not want to be in the kitchen making complicated food, but I still want my family to think I am putting in some effort.

This is how I came to the Shawarma. It is more of an adaptation of the original, but is reasonably healthy (I use wholewheat pita's) and the leftovers go down very well for my packed lunch.

Shawarma

500g Steak (No need to buy an expensive cut like rump)

250ml beef stock (stock cube is fine)

20ml Cornflour dissolved in 100ml of water

10ml mustard (English or Dijon)

10 ml worcheshire sauce

5 ml sugar

salt (this is personal, you might find the worcheshire is enough)

Cut the steak in bite size pieces.

Fry the steak in a hot pan until browned.

Lower the heat to medium and stir in the ingredients.

Cook until you have a nice thick brown gravy, which coats the meat.

I like the extra gravy, but you could make it drier if that is more to you liking.

The Salad - you can use whatever you like in a salad

Lettuce

Onion

Cucumber

Fresh Chili

Tomato (seeds removed, otherwise I find it too soggy)

Cut everything really finely, as you won't fit big pieces into the pita.

Warm the pita's in the oven for 5 mins.

I always serve humus and garlic salad dressing with my shawarma.

To serve, put everything on the table and let the feast begin!

Don't try so hard,

the best things come

when you least expect them to.

Much Work = Little Blogging

This last week has been a whirlwind of activity. None of which I would consider pleasure.
Markwin is writing exams and this means that yours truly has been learning everything she needs to know, and has long forgotten, about triangles, the American revolution, punctuation, earthquakes and volcanoes. Nothing about baking exotic cakes or preserving the peaches I bought and now are too soft for anything except the bin!

I did manage to make one of my favorite suppers yesterday, in between learning about the American Indian Wars and painting my bathroom windows.

I pause for the loud applause I am hearing from everyone reading this.

Chicken Korma is a lovely meal, and only takes a few minutes to put together and then you can leave it to simmer until you have memorised the Bill of Rights!!!

Chicken Korma - use the quick recipe as per Madhur Jaffrey

4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar
¼ tsp cumin seeds
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 plum tomatoes, chopped
1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions
¼ - 1 tsp chili powder
¼ tsp salt
12 Button mushrooms (this is not authentic, but I had to use them before they went the same way as the peaches)
3 tbsp single cream
250ml/8 ¾fl oz water

Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.
Put the oil in a wide frying pan or saute pan and set over high heat.
When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions.
Stir and fry for about three minutes or until the onions turn brownish.
Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute.
Put in the chopped tomatoes and fry for another minute.
Add in the chicken, chili powder, salt and 250ml/8 ¾fl oz water.
Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then.
Add the mushrooms if you are using them.
Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this.

I serve it with Basmati Rice. You can top it with toasted cashew nuts and coriander, but as I had neither, I just used a little parsley. This is a very impressive meal and excellent for a party as you don't have to stand in the kitchen cooking while everyone is having a good time without you.

Peri Peri Nice

Some foods get very bad press. Most of the time it is because they are badly prepared. Chicken livers are one of those foods.

I was at the chicken counter yesterday and saw they had fresh livers, so I reached over and took two punnets. A young boy (about 13 years old) was standing next to me and asked what they were. "Chicken Livers" I said, his answer shocked me - "Oh Sick!!!". I guess his mother won't be giving him livers any time soon.

I serve this very simply with brown bread. No fuss food.

Peri Peri Chicken Livers

500g Fresh Chicken Livers ( Cleaned)
1 tsp Peri Peri
1 tsp Dried Chili
1 tsp Paprika
60ml Tomato Paste
1 tsp Fresh Garlic
1 tsp Sugar
Salt and Pepper


Fry the Chicken Livers until the are browned - Watch out for the spitting.
Add all the other ingredients fry for a minute.
Add about 1 cup of water and turn down the heat.
Leave to cook for about 15- 20 mins. (I don't like my livers pink)
Top up the water so you have a descent amount of sauce.

Serve with brown bread
I wish you all a lovely weekend. As Monday is a holiday I will not be here, but I hope that I will have the time to make something special to show you on Tuesday.

Markwin as the Wild Cat mascot in the school play on Wednesday Night

Proudly South African Week

Yesterday saw the start of Proudly South African Week. What is Proudly South African? I quote from their website :

Proudly South African is an exciting campaign to promote South African companies, products and services which are helping to create jobs and economic growth in our country.
Proudly South African is the way for every South African to do something concrete to support job creation, and help build our young nation.

I love things like this that promote our country and the wonderful things which we have to offer.
Now I know the jokes about you're in South Africa when striking workers show how angry they are by dancing. But despite all the trouble, you can still get together have a braai and watch your rugby team beat the English!

To celebrate this wonderful week, which ends on the 24th of September on Heritage Day (also National Braai Day), we had a practice run last night.

I made my Potato Salad. I know that every family has their own special potato salad and I admit that served in your home it is the best there is. But if you come to my house this is what you will get.

Rose's Potato Salad

I had some lovely new potatoes (as many as needed), so I didn't bother to peel them - my life is far to short. You can use any variety you like, peel them or not whatever takes you fancy.
At least 1 egg per 2 people
1 Onion - finely chopped
1 Pickled Gherkin - finely chopped
Mayonnaise - enough to coat the potatoes, but not drown them
1 heaped teaspoon of wholegrain mustard
salt and pepper.

Boil the potatoes and the eggs. Don't over boil the potatoes, they must be cooked but not mashed. Egg to be hard boiled.

Cut the potatoes while still hot into bite size chunks, depending on your bites this can vary. Cut the eggs the same way, reserving one yolk for garnish.

Toss the onion, gherkin, potato and eggs in a bowl.
In a separate small bowl mix the mayo, mustard, salt and pepper together. Spoon over the hot potatoes and carefully toss until everything has a light coating of sauce.

Garnish with the one yolk you saved and a little paprika.

Of course the salad is only the side attraction. The centre piece was Boerewors and Lamb Chops (or Tjops depending who you speaking to), and just a few smoked Pork Rashers.

The boerewors is eaten on a roll with Mrs Balls.
Mrs Balls is another story itself, together with Provitas and Maltabella - the story goes together, definitely not eaten together!!!

Hope you enjoy my plate as much as I did.