ROASTED RACK OF LAMB WITH PROVENCAL HERB CRUST, SEASONAL GREEN VEGETABLES AND BALSAMIC REDUCTION - Chef Mynhardt ROASTED RACK OF LAMB WITH PROVENCAL HERB CRUST, SEASONAL GREEN VEGETABLES AND BALSAMIC REDUCTION - Chef Mynhardt INGREDIENTS 1 Rack of lamb, French trimmed (8-9 chops) Selection of soft herbs such as Italian parsley, origanum, basil and chives Seasonal green vegetables [...]
Heritage Day 2020 - Garlic Bread, Chicken Sosaties, Lamb Chops Garlic Bread Ingredients: 3 Cups Cake flour 10 g Instant dry yeast 5 g Sugar 5 g Salt 2 tbsp Olivia olive oil 500 ml Luke warm water Method: Mix all the dry ingredients together Add olive oil [...]
Venison Pie with Soft Herbed Crust By: Mynhardt Serves: 6-8 Prep Time: 30 minutes Cooking Time: 45 minutes in a pressure cooker or 2-3 hours covered in the oven Easy to make Ingredients Filling 1 Large venison leg or shoulder, bone-in Some Willow Creek Garlic flavoured olive oil and butter to fry 3 Onions, chopped 5 Garlic [...]
Pork Wellington Ingredients: Pork Fillet 400 g Mushrooms (Mushroom Mix) 200 g White Onion 1 onion (diced) Garlic 2 cloves (diced) Thyme 5 fresh sprigs Brandy 25 ml Butter 5 ml Olive Oil 10 ml Dijon Mustard 10 ml (for coating) Puff Pastry 2 sheets Bacon/Prosciutto 200 g Egg 1 egg Methods: Add a splash of Willow Creek Olive Oil [...]
Pork crackling Crunchy pork crackling is a popular side dish. Remember to make enough for the cook to enjoy as well. INGREDIENTS 24cm piece of pork rind, (500g) scored 2 tablespoons olive oil 2-3 teaspoons sea salt or table salt METHOD Step 1 Preheat oven to 220C or 200C fan-forced. Step 2 Place crackling rind-side up onto a [...]
BREAKFAST OF CHAMPIONS By Jan Braai This recipe is pretty self-explanatory and I trust that even the casual observer will clearly see how great it is by simply reading through it. You make a very high-quality relish in your potjie on the fire and then you bake or poach some eggs in hollows in the relish. Simple as that. [...]
Brie and Bacon Chutney Burger with Roasted Potatoes and Baby Onions Serve with KWV Classic Collection Pinotage Serves: 4 Prep time: 30 minutes Cooking time: 20 minutes Ingredients 1kg Lean beef mince 1 Egg, beaten 1/2 cup Breadcrumbs Salt and pepper to taste 2 Rosemary sprigs, stripped and chopped 2 Thyme sprigs, chopped 10ml Smoked Paprika 10ml Coriander seeds, [...]
Oxtail stew with olives Ingredients 2 oxtail, cut into 5cm sections 1 large onion, sliced 2 garlic cloves, crushed 1.4l beef stock 800g of tinned chopped tomatoes 300ml of dry white wine 4 bay leaves 1 bunch of thyme, small 1 tbsp of caster sugar 1 tbsp of olive tapenade 24 Kalamata olives 2 tbsp of red wine vinegar 3 tbsp of olive oil vegetable [...]
Jalapeño-Honey Steak with Cilantro and Lime Photo: Eric Wolfinger by Melissa Clark Sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles, this is a simple-to-make recipe with a profoundly complex taste. And while you do need to plan ahead here in terms of marinating time (this really does benefit from at [...]
EASY BEEF CARPACCIO Recipe by: Deborah Mele 2013 INGREDIENTS 500g Beef Tenderloin 1 Fresh Baby Arugula, Washed and Dried 1/2 Cup Extra Virgin Olive Oil, Divided (Willow Creek Directors Reserve extra virgin olive oil is a great choice) Kosher Salt and Freshly Ground Black Pepper 3 Tablespoons Freshly Squeezed Juice From About 2 Lemons 1 Teaspoon Dijon Mustard 1 Egg [...]
Beef Stew with Carrots & Potatoes By Jennifer Segal This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce. Servings: 6 Total Time: 3 Hours 30 Minutes INGREDIENTS 500g pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces 2 teaspoons salt 1 teaspoon freshly [...]
Rolled Beef Fillet with Balsamic and Red Wine reduction By: Mynhardt This is a decadent dish which calls for a decadent wine, I love the rich texture of the Cathedral Cellar Cabernet Sauvignon and it goes hand in hand with the gorgeous deep smoky flavours of the marinated grilled fillet. Marinate the meat a day or two in advance and prepare [...]
Ostrich Espetadas with Mushroom Sauce and Baked Potatoes #BRAAITOUR JanBraai's Cooking from the Heart, brought to you by Pharma Dynamics, health tip: Ostrich meat is low in cholesterol, low in fat, low in kilojoules, rich in protein and rich in iron. Willow Creek's Olive Oil Tip: Extra virgin olive oil is rich in vitamin E and K. Vitamin E [...]
Steak Marinade INGREDIENTS: • 1/2 cup Willow Creek's Estate Blend Extra Virgin Olive Oil • 1/3 cup Soy Sauce • 1/3 cup Fresh Lemon Juice • 1/4 cup Worcestershire Sauce • 1 1/2 tablespoons Garlic Powder • 3 tablespoons Dried Basil or our Basil EVOO • 1 1/2 tablespoons Dried Parsley • 1 teaspoon ground Pepper • 1 Garlic [...]
Granny West's Greek Lamb Recipe Salute the holidays and kick-off 2019 with Granny West’s Greek Lamb Recipe. This dish needs to slow cook for hours, but with minimal hands-on-attention it’s perfect for entertaining! Ingredients: 3 onions peeled and sliced thickly 8-10 garlic cloves, peeled and quartered 2-3 rosemary sprigs 1 leg of lamb 2 tbsp Willow Creek Extra Virgin [...]
Chunky Baba Ganoush with grilled lamb and roasted chickpeas Serves: 4 Prep Time: 15 minutes Cooking Time: +- 30 minutes Baba Ganoush: (Full recipe opens on Youtube) 2 medium aubergines, diced Willowcreek Extra Virgin Olive Oil Coarse salt 2 Tbsp (30 ml) tahini 1 tsp (5 ml) smoked paprika 1 tsp (5 ml) ground cumin 1 – 2 garlic [...]