The best dry cured beef – ever!

The best dry cured beef – ever!

I saw this principle in a program snippet of on of Hugh Fearnley-Whittingstall’s programs, and thought that I should try it.  The principle was simple – good beef should be cured for at least a month or so to be tasty, tender and good. Which is 

 
Balsamic Flank Steak

Balsamic Flank Steak

I don’t tend to do detailed menu planning for the week.  I normally have a vague idea about what we’re going to have for dinner, for the next few days.  Just before I fetch the kids from school my mind goes in the direction of 

 
Moroccan spiced mince with minty lemon couscous

Moroccan spiced mince with minty lemon couscous

It is not often where you find a recipe being fantastic due to the starch that you use with it. Rice is rice, mash is mash and couscous is couscous, right? Wrong. The couscous, humble as it may be, makes transforms this dish from a 

 
Dry Rub for Steak

Dry Rub for Steak

Ingredients: 15 ml (1 tbsp) Ground cumin 15 ml (1 tbsp) Paprika 15 ml (1 tbsp) Dried parsley 10 ml (2 teasp) Dried coriander 10 ml (2 teasp) Turmeric 5 ml (1 teasp) Onion Powder 5 ml (1 teasp) Garlic Powder Salt and Black Pepper 

 
Moroccan Kofte with Spicy Tomato Sauce

Moroccan Kofte with Spicy Tomato Sauce

Last night we went to watch our school’s play.  This year they performed ‘Fiddler on the Roof’.  We’ll done guys, it was an excellent production.  We had to leave at 18:10, which meant I was a little bit in a rush when I prepared dinner.  

 
Meatloaf with BBQ Sauce

Meatloaf with BBQ Sauce

When I made the Meatloaf with BBQ Sauce, I didn’t have any Old Bay seasoning.  I can’t recall that I’ve ever seen this in South African shops.  I had to use fresh bay leaves, it made a huge difference to the flavour of the meatloaf.  I 

 
Balsamic Whiskey Steak

Balsamic Whiskey Steak

We’ve got a winner with this Balsamic Whiskey Steak! Ingredients: 1 kg Steak of your choice 45 ml (3 tblsp) Balsamic Vinegar 45 ml (3 tblsp) Whiskey 45 ml (3 tblsp) Honey 45 ml (3 tblsp) Olive Oil Salt and Black Pepper Butter Method: Marinate 

 
Our own cold sliced pot-roast beef for sarmies

Our own cold sliced pot-roast beef for sarmies

If not, why not? Sometimes, or actually, most of the times, the prices we pay for processed or prepared foods just make no sense. Take a beef pot-roast as an example. It was (as always) on special, so I bought a 1kg pot-roast. Could have 

 
Bobotie

Bobotie

Do you get anything more South African than bobotie, koeksisters and Mrs Balls?  What about sunshine, braaivleis and Chevrolet? Every ‘boeremeisie’ has to be able to make bobotie.  With this recipe you’ll be proudly South African.  The flaked almond in the recipe gives it an