Serve: 6-8

Hearty Beef Stew

Ingredients

• 1 tbsp. oil
• 1kg beef rump, cubed into 1cm pieces
• 1 tbsp. extra-virgin olive oil
• 1 medium onions, chopped
• 2 carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 1 tbsp crushed garlic
• ¼ cup tomato paste
• 4 cups low-sodium beef stock
• ½ cup red wine
• 1 tbsp. Worcestershire sauce
• 2 tsp fresh thyme leaves
• 2 bay leaves
• 300g baby potatoes, halved
• 1 cup frozen peas
• ½ cup freshly chopped flat parsley, for garnish

 Method

1. In a large heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
3. Add beef back to the pot then add stock, wine, Worcestershire sauce, thyme, and bay leaves.
4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
5.  Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
6. Remove bay leaves. Stir in peas and cook until warmed through 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley.

Serve with your choice of starch.

Serve: 4

Springbok Carpaccio 

Ingredients

• 2x80g Springbok carpaccio

• 1 Italian Vinaigrette

• 2 tbsp Balsamic vinegar

• 1 tbsp crushed garlic

• Salt and pepper to taste

• Wild Rocket

• Parmesan cheese

 Method

1. Cut carpaccio into bite size pieces, and season with salt and pepper.

2. Mix together all other ingredients and pour over carpaccio.

3. Set in fridge for 4 hours.

4. Place some wild rocket on a plate. Drain Carpaccio from the marinade and place it on top of the rocket. Sprinkle over some parmesan cheese and serve.

Lamb Curry

Ingredients

• 1 thumb-size fresh ginger, grated
• 1 onion, quartered
• 4 teaspoon crushed garlic
• 2 tbsp olive oil
• 1 cinnamon sticks
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp fennel seeds
• 1 kg lamb goulash
• 1 can of chopped tomatoes
• 1 red chilli or green chilli, deseeded and sliced
• small bunch of coriander stalks finely chopped, leaves roughly chopped
• Salt if required

Sambels

• 2 Tomatoes, chopped
• 1 red onion, chopped
• ¼ cup chutney
• 1 tbsp lemon juice
• ½ tsp chilli flakes
• Salt and pepper

 Method

1. Put ½ thumb-sized piece of ginger, onions and garlic in a food processor with 900ml water. Blitz to a smooth purée.
2. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
3. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
4. Add olive oil to the pan with the remaining piece of ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
5. Stir in the cinnamon stick, ground coriander, ground cumin, ground turmeric and fennel seeds, then add the lamb. Stir-fry until the lamb changes colour.
6. Tip in the cans of chopped tomatoes with 3 cans of water and deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
7. Stir in the finely chopped stalks from a small bunch of coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
8. Stir in the roughly chopped coriander leaves and serve.