Category Archive for: ‘Meat’
Rolled Shoulder of Venison
0Winter is here which means hunting season, translating to venison. If properly butchered and cooked venison is both very healthy and delicious to eat. The secret is either to cook it hot and fast, or low and slow. Our recipe of the week, Shoulder of …
Read More-
Braised Pork Shoulder
Proper free range pork is slowly making its way onto the butchery and even supermarket shelves in South Africa, or you can buy direct from farmers. It is better than ever, thanks to the revival of traditional farming and the rediscovery of heritage breeds. This …
Read More 
Roast Leg of Lamb with Potatoes
Lamb is popular around the world as a center piece for Easter Sunday festive lunches. Lamb is now at its best, try and get veld reared lamb if possible. For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is …
Read More
Moroccan Slow Roasted Lamb
Mechoui (Moroccan Slow Roasted Lamb) is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground. In some places in Morocco, they roast up to 8 sheep in each pit. The meat is eaten …
Read More-
Bolognese meat sauce
Bolognese meat sauce, or Ragu as the Bolognese call this sauce, is one of the staples of Italian cuisine. This is one of our favourite sauces at Wickedfood Cooking School. In her book, The Classic Italian Cook Book, Marcella Hazan recommends that one should try …
Read More
