Easily whizzed-my easy sauces, dressings, spices, rubs and pastes These days I see my stick blender as part of my braai utensils. Whizzing up an easy dip, marinade, or dressing while braaiing has become my newest party trick. Now you can also give it a go by trying this easy recipe with your next braai! Serves: 6 Easy or Difficult: Easy Preparation Time: 15 minutes Cooking Time: 20 minutes Ingredients: 4 Medium Aubergines washed and kept whole 1 cup Plain Double Thick Greek Y

More meat for your moola! Pocket-friendly cuts like lamb neck do well in braises and slow cooking. This recipe combines slow cooking and frying. I mean, what is better than combining these two cooking methods! Let me know what you think! Serves: 4 Easy or Difficult: Medium Preparation Time: 30minutes Cooking Time: 3hours Ingredients: 1 Whole Lamb Neck 1 Ginger, thumb size, peeled and sliced 1 Whole Garlic bulb, cut in half, not peeled 1 Carrot, peeled and diced 1L Chicken Sto

Make it easy with these 3 sauces. There are 3 different roux’s: white, blond and dark.

This flavorful steak comes from the front of the animal and is normally used as a braising steak. Ask your butcher to cut the chuck for you

There are many ways of serving Steak a la Tartare, Steak tartar or Steak à l'Americain.

Poke is traditionally a Hawaiian style fish salad. Many cuisines have adapted this for their palates. I know it is not MEAT, but this needs a mention as all meat lovers will find game fish a great change for the palate. I use anything from Yellowfin Tuna, Yellowtail (Hamachi) or Dorado (Mahi Mahi). Swordfish can also work well. For the poke you will need the following; Recipe: 1 cup 5mm cubed fresh game fish 1 tbs light soy sauce 1 tbs Japanese furikaki spice (recipe to follo

Dry aging is a process suitable for whole meat cuts, that are still on the bone. There are three very important factors that you must keep in mind to be able to dry age successfully. Correct temperature The aging temperature is the most important factor, your fridge or room should be between 1 C and 4 C. If the temperature is to low the meat will freeze and the aging process will stop, and if the temperature is two high the meat will spoil. Correct humidity The ideal humidity