Would you like to know how to dry herbs in the microwave? Great News: it's quick, easy and fun! The microwave preserves colour and flavour like no other method, and in minutes you can have months’ worth of herbs ready to go. Fresh herbs make a big difference to the flavour of so many foods. [...]
If you’re making lamb, fish (yellowtail) or chicken kebabs or other “food-on-a-stick,” try using woody rosemary sprigs as skewers instead of the typical metal and bamboo skewers. Here’s how to make them: Choose long rosemary sprigs that have especially thick and woody stems. Pull the leaves off of ¾ of the sprig and reserve [...]
Here are our favourite braai tips: Make sure you use quality wood, with quality coals, as you need a very hot fire, to ensure you seal the steak for a perfect medium rare. Braai your meat when it’s at room temperature. Skewer your lamb chops or rashers and stand fat side down first when braaing [...]
How to grill a steak rare medium rare or medium? The cooking level of a perfect steak is a question of taste and experience. How to reach the desired degree of doneness? The Ball of the Thumb Test The following simple trick will also help you develop a 'meat feel' similar to when you [...]
“In South Africa there are two types of sheep: those bred for meat – the most famous being the Dorper, and those bred for meat and wool – of which the Merino is the best-known. Roughly a third of the lamb eaten in South Africa comes from the former, the rest from the latter. [...]
Boerewors is popular from the tshisa nyama shop to the agricultural fair; the boerie, as it is colloquially known, is our autochthonous fast food. From Nairobi to New York, wherever South Africans have gone boerewors has followed. It has even made its way into the Oxford English Dictionary and one of our national trademarks. When does [...]
