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.
Ingredients:
1kg pork Mince (about 70/30 fat ratio)
5 TBS smoked paprika
2 TBS liquid smoke
15-20g fine salt
2g ground black pepper
150ml water
Method:
Mix all ingredients together until well combined.
Allow mixture to stand, covered, for an hour before encasing into saudage casings.
Fry off or freeze once done.
Ingredients:
10 cleaned chicken feet
80ml carbsmart sticky braai sauce
2 tsp crushed garlic
50ml water
1 TBS butter
Salt to taste
Method:
Boil chicken feet in salted water for about 15-20 minutes.
Drain and set aside.
In a pan, melt butter, then add sticky braai sauce, water and garlic.
Allow to cook and reduce until the sauce is able to coat the back of a spoon.
Add the chicken feet to the pan and coat thoroughly.
Serve warm and garnish with chilli flakes and parsley.
If you've tried heba bread and didn't like it, I'd suggest you try this. Ingredients: 3 Eggs 2 TSP xylitol2 heaped tablespoons ...
