Ingredients : * portions are up to you according to how many guests you have*. Lamb chops Meat matters boerewors Meat matters T-Bone steak Chicken pieces Dry rub

Ingredients: 2  duck breasts 1 salt, to taste 1 pepper, to taste 1 small bag  potato(455 g) 1 sprig fresh rosemary 1 cup red wine(240 mL) 1 cup chicken stock(240 mL) ½ orange 2 tablespoons honey Method: Pat

Ingredients 1 meat matters pichana beef steak (rump cap) 1 1/2 tablespoons Kosher salt (divided) Freshly ground black pepper (to taste) Oil (high heat, for greasing the grill)

Ingredients 4 small chicken breasts 3-4 cups cooked spinach 2 tbsp minced onion 1/2 cup crumbled feta cheese 1/4 tsp ground nutmeg 1 large egg yolk 2 1/2

ingredients: 6 chicken thighs , skin-on, bone-in 4 teaspoons lemon pepper seasoning , divided 1/4 cup flour (use gluten free flour for gluten free version) 2 tablespoons olive

Ingredients: 2 x 320g rolls of ready-rolled puff pastry 3 chicken breasts – cut into small chunks 3 carrots – peeled and chopped into chunks 3 medium-sized potatoes

INGREDIENTS :  1Kg Patagonian Squid (Available from Meat Matters)  ¼ Cup Red Pepper Chopped into small squares  ¼ Cut Yellow Pepper Chopped into small squares

Ingredients 2 1/4 cups all-purpose flour, plus more for dusting Salt 3/4 cup water 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 6

Ingridents: 1 cup fresh basil leaves (You can use anything you like to make pesto – you can sub out the basil with spinach, coriander or rocket) 3

Set the oven to 180 degrees peel and quarter about 4 potatoes (we recommend that you designate one potato per person) Cover the potatoes with duck fat in

Chicken pot pie Cut chicken fillets into small bite-size pieces Put some flour and spice (chicken and smoked paprika) into flour and dip chicken bits to cover. Fry

Ingredients: 5 Chicken breasts ( according to how many people your serving) Salt and pepper Flour Olive oil 2 Garlic cloves minced 250ml chicken stock Juice of a

Ingredients: a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz 3 tbsp olive oil 250g/ 9oz chestnut mushroom, include some wild ones if you like 50g/

Ingredients: 1 kg ground beef or ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons seasoning salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper Optional: 4

You will need : 2 or 3 types of cold meats olives (of your choice) 2 types of cheeses (of your choice) you can use avo or cucumber

Ingredients: 5-6 chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips 1 1/2 cups all purpose flour 3/4 teaspoon salt 1/2 teaspoon black

Ingredients: 25g dried porcini mushrooms ( these are for more flavor but you can use fresh mushrooms or normal button mushrooms) 400g wild mushroom (these can be normal

Ingredients: Stick of Chorizo Tablespoon neutral oil (olive or canola) one onion diced (white or red depending on what you have) one dried chili (optional) one chicken stock

Ingredients: 1/4 Cup Olive Oil Juice of 1 lemon (about 1/4 cup lemon juice) 2 tsp Dried Oregano or 1/2 cup chopped fresh 4 Cloves Garlic Minced 1

Ingredients: 4 large Chicken Breasts Flour for dredging 1 tbs olive oil 2 tbs butter divided 1 whole head garlic cloves peeled 1/2 cup chicken broth or stock

Ingredients: Pork Loin Chops Ground black pepper Salt 2 tbsp butter 1 small onion, diced 1 cup sliced button mushrooms 3 cloves garlic, finely chopped 1 cup chicken

Ingredients: 2 – 3 tbsp Vegetable or sunflower oil 1.25 kg Aloes Meats Eland Brisket 2 Onions 50g Ginger 3 Garlic Cloves Small Bunch Coriander 2 tsp Chinese

Ingredients: 3 large Onions 3 large Carrots a half a bunch of Celery *all finely chopped. 2 chopped garlic cloves 1.5 L of chicken stock (you can also

This is an Italian cafe favorite and is perfect for a light meal or starter for a dinner party: Method: On a large serving platter or in small

Ingredients: 1 Cup Flour 1 Tin sweet corn 1 Tin corn in Brine (drained) 1 egg 1 Cup grated cheese pinch of salt * you can add thyme

Oven-roasted Marrow bones: Ingredients: 1kg of Marrow bones (ask your butcher to cut them in half longways- it allows you to access ALL of the marrow) Salt and

ingredients: Roasted brussels sprouts: 3 cups of brussel sprouts ends trimmed and yellow leaves removed. 3 tbsp olive oil 1/4 tsp salt to taste Method: preheat oven to

Mushroom sauce for steak : 2 tbsp unsalted butter ½ tbsp olive oil 300g mushrooms (sliced) Pinch of salt and pepper to taste 2 cloves of garlic minced

Bev’s Beefy Lasagne : The Mince: 250g Bacon chopped 2 onions peeled and chopped 2 garlic cloves peeled and chopped 1 red and yellow bell pepper seeded and

Ingredients 1kg Bag of Frozen Broccoli 1.2 litres of Vegetable/Chicken stock Chopped Onion 1 teaspoon Chopped Garlic Salt, Pepper and Herbs to Taste Olive Oil 1.5 Cups of

INGREDIENTS Deboned Rolled Pork Roast Salt and Pepper METHOD Turn oven on to 170°C Rub roast with Salt and Pepper Place on double roasting pan with water/stock in

INGREDIENTS Defrosted Boston Butt (cooking time 40 minutes per kg) 3-4 Carrots, peeled and cut into 5cm lengths 1-2 Onions, peeled and cut into four 5ml Peppercorns 1-2

INGREDIENTS 1 tin Condensedmilk 3 Large Egg Yolks 125ml White Grape Vinegar 4 Heaped Tablespoons Mustard Powder Salt and Pepper to taste METHOD Mix all ingredients together and

INGREDIENTS Whole Prime Rib Roast Salt and Pepper METHOD Leave the roast out of the fridge till room temperature Turn the oven on to 180°C Rub the roast

INGREDIENTS Pickled Pork Shank Mixed Herbs Paprika 1/2 Cup Coke 1/2 Cup Water Carrots (Optional)   METHOD Rinse Shank and Pat Dry Sprinkle with Mixed Herbs and Paprika

INGREDIENTS 2 Slices of Beef Shin, Cut into Chunks 3 Carrots, Peeled and Sliced 3 Sticks Celery, Chopped 2 Onions, Chopped 2 Beef/Vegetable Stock Cubes in 3 Litres

INGREDIENTS 1 sliced Oxtail, extra Fat cut off Garlic and Herb Spices 2 Chopped Onions 2 Beef Stock, Dissolved in 3 cups of Hot Water 3 Cubed Potatoes

INGREDIENTS 4 Trotters, cut Chopped Onion Oil Curry Powder Tumeric Paprika Tin Tomato and Onion Mix Fresh Curry Leaves Fresh Garlic, Chopped Fresh Coriander to Serve METHOD Boil

INGREDIENTS Pork Belly Roast Bay Leaves Water or Chicken Stock Choice of Fresh Herbs METHOD Roast should be at Room Temperature Score Fat on Skin Place Belly on

INGREDIENTS Rack Lamb Ribs Choice of Herbs and Spices METHOD Heat oven to 160°C Ribs must be at Room Temperature Rub Ribs with Salt and Pepper (and other

INGREDIENT 1 Spatchcock chicken (either flavour) METHOD Heat oven on 180° Bake chicken until cooked ALTERNATIVELY Bake in oven for half an hour and finish off on the

INGREDIENTS Racks of plain and smoked spare ribs (as many as required for number of people) METHOD Cut into single rib portions Boil in pot of water for

INGREDIENTS Racks of ribs in sauce METHOD Remove from packaging As the Ribs have already been cooked, one only has to brown them Braai, Grill or Bake ribs

INGREDIENTS 1 or 2 Onions chopped Bacon chopped Oxtail(1 or 2) Season to Taste Mixed Herbs or Bouquet Garni Bay Leaf Beef Stock (1.5 – 2 litres) 125

INGREDIENTS Marinade: 800g boneless and skinless chicken breasts and cut into cubes 2 teaspoons of curry powder 1 teaspoon turmeric 1 teaspoon of salt 1/2 a cup of

Ingredients Cocktail Pork Sausage Soy Sauce Honey   Method Fry the sausage till cook Add a tablespoon Soy sauce Turn off heat Add a Tablespoon of honey drizzled

INGREDIENTS ‘* 500g Boston But or Beef Shin (Optional) 500g Speckled Beans 500g Butter Beans 2 Onions Peeled And Grated 4-5 Medium Carrots Peeled And Grated 3 Potatoes

INGREDIENTS Lamb Knuckle (1-2kg’s depending on number of people) Oil 5 cloves Pinch of cumin or fennel seeds 2 cinnamon sticks 1 Black cardamon Pod Chopped Onions (depending