Cheese Wors

Ingredients:

100g cheddar

500g beef mince

1 tsp worcester sauce

1 tsp brown vinegar

1/2 TSP salt

1/2 TSP ground black pepper

2 tsp coriander ground

1/2 TSP cumin ground

Sprinkle of nutmeg

50ml cold water

Method:

In a bowl, mix together ingredients well.

Allow to sit for 2 hours while preparing your sausage maker.

Stuff sausage and refrigerate.

Fry within a day or 2.

Beef and Butter Bean Soup

Ingredients:

750g meaty beef bones

1 tin butter beans in brine (no sugar in brine)

1 tsp salt

1 tsp pepper

1 leek, chopped

2 stalks and leaves of celery, chopped

1/2 bunch parsley, chopped

1 turnip, peeled and chopped

2 carrots, peeled and chopped

2 TBS butter

1 tin chopped tomatoes

Method:

Brown meat in pot, add vegetables and butter and allow to sweat down for abput 10 minutes.

Add salt and pepper and then about 1 liter water.

Bring to the boil and switch down heat to medium. 

Allow to cook for an hour, covered, stirring occasionally.

After an hour, add the drained butter beans and tin of tomatoes.

Cook for a further hour.

Using a masher, mash some of the vegetables to make the soup thicker - to your desired consistency.

Enjoy with added butter and a sprinkling of pepper.

Droëwors

Ingredients:

1kg beef mince

2 TBS coriander ground

1/2 TSP nutmeg ground

50ml worcestershire sauce

15ml apple cider vinegar

1 tsp finest ground salt

1/2 TSP ground black pepper

75ml water

Brown vinegar (around two cups)

Method:

Mix all the above ingredients well.

Stuff into sausage casing.

Place sausage into a zip lock bag and cover with vinegar for 1-2 hours.

Drain vinegar and hang sausage in a sealed but ventilated container (preferably one with a small fan) to dry. 

Takes about 5 days to get it to the level of dryness we enjoy.

Easy Fathead Pizza with Premix

Ingredients:

100g Clicks Pizza Base premix

2 tbs cottage cheese

40g grated cheddar

2 TBS olive oil

4 TBS milk

1 egg

Method:

Preheat oven to 220C.

Mix together ingredients in a bowl.

On a baking sheet, lined with baking paper, flatten out mixture until designed shape is made (makes 1 regular sized pizza).

Bake for approximately 15 minutes, turning the base after 10 minutes.

Remove from oven, add desired toppings and bake until cheese is bubbly and melted. 

Enjoy warm!

Juicy Lamb Shank

Ingredients:

3 lamb shanks

About 2 TSP coarse salt

2 stalks celery, chopped

3 sprigs rosemary

2 carrots, peeled and chopped

1 bulb garlic

1 onion

2 cups dry red wine

2 TBS butter

1 TBS olive oil

Method:

In slow cooker or pressure cooker, metal butter with olive oil.

Peel and roughly chop onion, and peel garlic, adding both to pot.

Add lamb shanks and fry on all sides.

Add remaining ingredients and include 1 cup water, too.

I cooked it for 40 minutes in pressure cooker until tender.

Remove from cooking liquid, place in roasting dish and under oven grill at 180C for approximately 15 minutes or until browned.

While browsing, add the cooking liquid to a pan on high and reduce until thicker.

Enjoy both, warm - served with caulimash and roasted vegetables.