Ingredients

•             4 x 300g rib-eye steaks

•             2 Tbs olive oil

•             400g cherry tomatoes

•             1 Tbs chopped fresh rosemary needles

•             2 cloves garlic - chopped

•             2 Tbs capers - roughly chopped      

•             Freshly ground black pepper

•             1 Tbs butter

•             Zest of 1 lemon

•             1 Tbs chopped flat leaf parsley

•             Grated Parmesan

Instructions

Leave the steaks out of the fridge until you are ready to cook them - they should be at room temperature.

Heat the olive oil in a large frying pan and add the tomatoes, cooking them till the skins burst. Add the rosemary, garlic and capers, and cook for six minutes. Season with salt and pepper, stir in the butter and lemon zest, and cook for a minute. Stir in the parsley and set aside while you cook the steaks. Season the steaks and fry them in a really hot pan to the way you like them - I like mine medium rare. Keep them warm while you reheat the tomatoes. Place the steaks onto warmed plates, top with tomatoes and a dusting of freshly grated Parmesan, and serve with a rocket salad.

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Tip: This is delicious served with polenta.

Ingredients

•             30ml oil

•             125g mushrooms- sliced

•             extra oil

•             500g minute steaks

•             1 packet instant creamy mushroom sauce mix

•             cooked pasta to serve ?

Instructions

Heat oil in a frying pan and fry sliced mushrooms for one minute. Remove mushrooms and heat a little more oil. Cut steak into strips and fry for 45 seconds or until cooked through. Prepare instant sauce mix according to the packet instructions and add steak and mushrooms. Serve over pasta, rice or with a side of vegetables.

Ingredients

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•             1-2 (Kg) sirloin steaks, 3cm thick

•             1/2 cup butter or 1/2 cup margarine

•             1/4 cup chopped fresh parsley or 4 teaspoons dried parsley

•             1/4 cup minced onion

•             2 tablespoons Worcestershire sauce

•             1 teaspoon fresh ground pepper

•             1/2 teaspoon dry mustard

•  

Instructions

Lightly score edges of steak at 2-3 cm intervals.

Preheat grill or broiler. Combine margarine, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan. Heat stirring continually, over low heat until margarine melts. Reserve 1/4 mixture. Place steak on grill or braai. Brush with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium. Place steak on a serving platter. Cut thin slices across the grain.

Ingredients

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• 4 sirloin steaks

• 6 tbsp butter

• 4 cloves garlic – crush, peel and chop finely

• 2 tsp chilli flakes

• 10g fresh parsley – chop coarsely

• 1 broccoli – cut into large florets

• 2 lemons – cut in half

• 50g parmesan cheese – grate finely

• olive oil, salt and pepper

• cling wrap, tin foil

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Instructions

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Prepare all the ingredients as indicated above.

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Chilli & Garlic Butter: Mix the butter in a bowl until soft and creamy. Add the chopped garlic, chilli flakes, chopped

parsley, freshly ground salt and pepper. Mix well using a fork. Roll the butter into a log shape and cover in cling film and place it in the fridge.

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Steaks: Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with olive oil and season with a little salt and pepper (not too much as the butter will already be seasoned). Place steaks in the

hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Lemon & Parmesan Broccoli: Bring a saucepan of lightly salted water to the boil. Add the broccoli florets and boil gently for 3 to 4 minutes on medium heat until cooked but not too soft – you want them slightly crunchy. Once cooked, remove from heat and season well with salt and pepper and a good squeeze of lemon. Scatter with the parmesan cheese and keep warm. Remove the chilli & garlic butter from the fridge and slice into rounds about 1cm in thickness. Place two rounds on each steak and let it melt over the steak. Serve with the lemon & parmesan broccoli on the side.

Ingredients

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BUTTER

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• 3 thick slices smoked bacon

• ¼ cup plus 2 tablespoons finely grated Parmigiano-Reggiano®

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CHEESE

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• ¼ cup (½ stick) unsalted butter, softened

• ¼ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper 

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SALAD

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• 1½ pounds small fingerling potatoes, preferably in assorted colors

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SALT

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• 220g slender green beans, trimmed and cut crosswise into thirds

• 3 tablespoons finely chopped shallot

• 1½ tablespoons white wine vinegar

• 1½ tablespoons finely chopped fresh tarragon leaves

• 1½ teaspoons Dijon mustard

• 3 tablespoons extra-virgin olive oil

• Freshly ground black pepper

• 300g cherry tomatoes, each cut in half

• 4 T-bone steaks, each about 500g and 1 inch thick, trimmed of excess fat

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

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Instructions

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In a large skillet over medium heat, cook the bacon until it is crisp, 8 to 10 minutes, turning occasionally.

Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl using a fork, combine all of the butter ingredients until well blended. Put the potatoes in a large saucepan of cold, generously salted 2 water and bring to a boil over medium-high heat. Boil until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Using a slotted spoon, remove the potatoes from the water and place on a baking sheet. Add the green beans to the boiling water and cook just until crisp-tender, 3 minutes. Drain in a colander and rinse with cold water to stop them from cooking. In a large serving bowl whisk the shallot, vinegar, tarragon, and mustard. Add the oil in a steady stream, whisking constantly to emulsify. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cut the warm potatoes in half lengthwise, add them to the bowl with the dressing, and toss gently to coat. Add the green beans and tomatoes and toss gently again. Season with additional salt and pepper, if desired. Let stand at room temperature while preparing the steaks. (The salad can be prepared up to 4 hours ahead, kept covered in the refrigerator. Let stand at room temperature for 30 minutes to 1 hour before serving.) Prepare the grill for direct cooking over high heat (230°C to 280°C). Let the steaks stand at room temperature for 15 to 30 minutes before grilling. Lightly coat the steaks on both sides with the oil and season evenly with the salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired taste, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Top each steak with an equal amount of the bacon-cheese butter and serve with 6 the potato salad.

Ingredients

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Steak:

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•          One 24-ounce bone-in rib eye chop, about 2 1/2 inches thick

•          Extra virgin olive oil

•          Large grain sea salt

•          Cracked pepper

•          French butter

Romaine Marmalade and Watercress:

•          4 bunches organic watercress, stems removed (about 2 cups leaves)

•          2 whole leaves romaine lettuce

•          1 small clove garlic

•          1/4 bunch fresh cilantro, trimmed

•          1/4 bunch fresh flat-leaf parsley, trimmed

•          Fresh lemon juice

•          Fine sea salt and freshly ground pepper

•          2 tablespoons extra-virgin olive oil

Instructions

For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered. Wrap lightly and place in the refrigerator for 12 hours. Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all. Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready. When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks. Do this for both sides, about 10 minutes. When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes. You will have to test it with your fingers by pressing gently. When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices. Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving. For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree until smooth. Set aside. Yield: 2 cups. To serve, slice each steak into 3 thick, equal-size portions. Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat.

Ingredients

•             3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces

•             10 cups water

•             3 tablespoons beef-flavour instant bouillon

•             1 ½ teaspoons salt

•             ½ teaspoon pepper

•             ½ teaspoon dried thyme leaves

•             2 dried bay leaves

•             4 cups vegetable juice

•             3 cups cubed potatoes (3 medium)

•             3 cups coarsely chopped cabbage

•             2 cups frozen small whole onions (from 16-oz bag)

•             2 cups cubed peeled rutabaga (1 1/2 medium)

•             2 cups Green Giant™ frozen cut green beans (from 1-lb bag)

•             4 medium carrots, sliced (2 cups)

•             3 medium stalks celery, sliced (1 1/2 cups)

Instructions

In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface. Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender. Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces. Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

 Ingredients

•            700g beef shin

•             250ml red speckled beans

•             250ml soup mix

•             2 Litres water

•             15ml olive oil or sunflower oil

•             1 onion, thinly chopped

•             1 small head cabbage, shredded

•             3 leeks, sliced

•             5 carrots, grated

•             10ml dried thyme

•             10ml mustard powder

•             Salt and black pepper

•             410g can butter beans

Instructions

Place shin, red speckled beans, soup mix and water in a large pot, and bring to the boil for an hour, or until beans are soft. In a saucepan, heat oil, add remaining ingredients except butter beans. Sauté for a minute or two. Add vegetables to stock and bring to the boil for 10 minutes, checking seasoning. Serve in bowls with fresh corn bread. 

Ingredients

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• 1 packet ROYCO Oxtail and Vegetable Soup

• 1/2 Tbls olive or sunflower oil

• 1 onion finely chopped

• 1 kg oxtail

• 1 can whole tomatoes

• 1/2 cup vegetable stock

• 1 small butternut cubed

• 1/2 cup butter beans drained

• 4 baby marrows thickly sliced

• 1 cup prunes pitted
   

Instructions

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Heat oil in a large non-stick frying pan and fry onions until brown. Add meat and brown for a further 5 mins. (You may need to brown the meat in batches). Add the packet of soup, tomatoes and vegetable stock. Replace lid and simmer for 2 hrs over low heat, until meat is tender. Add the vegetables, beans and prunes, and cook for a further 30 mins. Serve with creamy mashed potato.

Ingredients

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• 4 T olive oil

• 1,25 kg braising steak, cubed

• 2 onions, chopped

• 2 cloves garlic, crushed

• 2 medium carrots, sliced

• 40 g flour

• 300 ml Guinness or milk stout

• 4 T tomato purée

• 300 ml brown stock

• 1 T chopped fresh thyme

• Grated rind of 1 orange

• 1/ 2 T ground all spice

• Pepper to taste

• 225 g button mushrooms

• Salt to taste
   

Instructions

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Heat oil in pan and fry meat for 10 minutes or until well browned. Remove from pan and set aside. Add onions, garlic and carrots to pan and fry until soft, Stir in flour and fry slightly.Add Guinness, tomato purée and stock and cook until thickened. Return steak to pan and add thyme, orange rind, allspice, pepper and cloves. Cover and cook gently for 2 hours or until meat is tender. Add mushrooms and salt for 10 minutes before serving.

Ingredients

•            30ml butter

•            30ml canola oil

•            1.5kg oxtail small pieces seasoned with flour

•            1 onion sliced

•            3 cloves, garlic sliced,

•            1 large carrot diced

•            1 large stick of celery, 2 sprigs rosemary,

•            12 pickling (baby) onions peeled

•            250g baby carrots peeled (or just 4 large carrots cut into large chunks)

•            12 baby potatoes

•            250ml strong beef stock

•            30ml tomato paste

•            500ml good red wine

•            Freshly ground salt and pepper

Instructions

Coat the oxtail pieces liberally in seasoned flour. Heat the butter and oil in the potjie. Brown the meat and set aside. Add the prepared onion, garlic, carrot, celery and rosemary and fry until softened. Add the remaining veggies and heat through. Add the meat, followed by the hot stock, tomato paste and wine. Cover and simmer gently over moderate heat for 4 hours. Add more wine if the liquid evaporates too rapidly. Season to taste and serve with rice, mash or homemade bread!

Ingredients

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•             2 tsp olive oil

•             1 medium onion, chopped

•             2 tsp crushed garlic

•             250g beef mince

•             250g mushrooms, sliced

•             80ml red wine

•             1 x 400g tin tomatoes

•             50g tomato paste

•             1 cup beef stock

•             1 tsp Italian herbs

•             200g spaghetti

•             parmesan cheese for serving

Instructions

Heat the olive oil in a deep saucepan. Add the onion and garlic and sauté for a few minutes. Add the mince and brown. Add the mushrooms and cook for 5 minutes. Add the wine and allow to simmer for a further 3 minutes. Add the tin of tomatoes, tomato paste, beef stock and herbs. Season with salt and pepper, then allow to simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened. While the sauce is simmering cook the spaghetti in a pot of boiling water until al dente. Drain the spaghetti and dish onto warm plates. Spoon the sauce over the spaghetti, top with grated parmesan cheese and serve immediately.

 Ingredients 

•             4 Tenderised Steak

•             For the mustard butter

•             125 grams butter, cubed at room temperature

•             2 tbsp hot English mustard powder

•             1.5 tbsp parsley

•             1 lemon, juiced

•             2 tsp sea salt

Instructions

Combine all the ingredients for the mustard butter and mix thoroughly. Roll the butter mix into a cylinder, cover with cling film and refrigerate.Now that all your prep is done, prepare an indirect fire and fit a foil drip pan between the coals. Season the steaks and lamb chops on both sides with salt and pepper. Braai until the desired doneness When you remove the steaks from the braai to rest, place a knob of mustard butter on each steak and allow it to melt. Serve with the griddled vegetables and a homemade potato bake.  

Ingredients

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•             2 Tbs. extra-virgin olive oil; more as needed

•             1 large sweet onion, thinly sliced (about 2 cups)

•             Salt and freshly ground black pepper

•             1/3 cup mayonnaise

•             1 Tbs. Dijon mustard

•             1-1/2 tsp. fresh lemon juice

•             1 tsp. finely chopped fresh rosemary

•             1 small clove garlic, minced

•             1kg lean ground beef (mince)

•             4 slices Comté or Gruyère cheese

•             4 good-quality hamburger buns or rolls, split

•             12 fresh arugula leaves

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Instructions

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Prepare a medium-high gas or charcoal bar fire. Alternatively, position an oven rack 10 - 12 centimetres from the grill and heat the grill to high. Line the bottom of a pan with foil and lightly oil the perforated part of the pan. Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes. Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside. In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (7-8cm in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Braai or oven grill them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and braai/grill until melted, 30 to 60 seconds. Toast the buns on the braai or in the oven grill until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelised onions, mayonnaise, and arugula.

Ingredients

•             2 T (30 ml) butter

•             4 T (60 ml) olive or canola oil

•             2 medium onions, finely chopped

•             2 x 25 g sachets Ina Paarman’s Concentrated Liquid Beef Stock

•             1 kg best quality lean beef mince

•             Garlic Pepper Seasoning

•             olive oil

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Garnish:

•             1 x 200ml Ina Paarman’s Steak & Burger Ready to Serve Sauce

•             8 hamburger buns, lightly toasted on the braai

•             Ina Paarman’s Blue Cheese Dressing

•             fresh rocket

•             3-4 sliced tomatoes

•             2 sliced raw onions (red onions are milder)

Instructions

Warm the frying pan. Add the butter, when it foams and starts to brown, add the oil and the onions. Stir-fry over medium heat until the onions start browning. Place a lid on the pan, turn the heat right down and soften the onions completely for +- 7 minutes. Add the two sachets of undiluted Concentrated Liquid Beef Stock. Cook for another 3-4 minutes. Leave onions to cool to room temperature. Place the meat in a mixing bowl. Add the onions and mix lightly with a knife, until evenly blended. Divide and shape into 8 hamburgers. Separate the burgers with double layers of baking paper or cling film and freeze to firm. Can be done a day or two before. Rub olive oil over both sides of the burgers. Season lightly with Garlic Pepper. Braai slowly over medium heat – do not turn too soon or they may break – wait until well browned on the underside before turning with a wide lifter or spatula.

Garnish:

Spread the bottom halves of the buns with Blue Cheese Dressing. When the burgers come off the braai, spread them with a very generous layer of Steak & Burger Sauce. Pile rocket on the buns, then the hamburgers. Pour Blue Cheese Dressing over burgers and top with tomato, more green leaves and onion on the top half of the bun. Enjoy!

Ingredients

•             2 T (30ml) olive oil

•             1 onion, finely chopped

•             ½ t (2,5ml) Green Onion Seasoning

•             500g lean beef mince

•             4 T (60ml) Tomato Pesto

•             1 t (5ml) Meat Spice

•             1 T (15ml) Roast Onion Soup and Gravy Powder

•             ½ cup (125ml) water

•             1 cup (250ml) frozen peas

•             1 cup (250ml) coarsely grated carrot

•             ¼ cup (60ml) chopped parsley           ​

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Pastry:

•             2 x 500g good quality puff pastry

•             1 egg 

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Instructions

Warm a heavy based fry pan. Add oil, swivel the pan and add chopped onion and Green Onion Seasoning. Stirfry the onion until it starts to brown and soften. Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked through. Add Tomato Pesto and Meat Spice. Sprinkle Roast Onion Soup Powder over. Cook over high heat while stirring for one minute. Add water and bring mixture to the boil. Add peas (no need to defrost), grated carrot and parsley. Simmer for two minutes. Leave to cool and refrigerate. Adjust oven rack to the middle position. Preheat oven to 200°C. Top and Bottom Pastry Pies: Roll the pastry out thinly +- 2mm. Cut with a 10cm round cutter. Spoon 1 level tablespoon of well chilled mince in the middle of half of the rounds. Brush the edges with water and cover with remaining rounds. Seal edges with the prongs of a fork. Lay down on a floured baking sheet. Beat the egg with a fork and brush over pies. Bake for 15 – 20 minutes. Delicious served with Apricot Chutney.

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Mini Pot Pies: Fill the pots to the brim with mince mixture. Top with 7cm rounds of pastry. Brush with egg and bake for 10 – 15 minutes.

 Ingredients

•             1 pound skirt steak

•             1 tablespoon chilli powder

•             1/2 teaspoon dried oregano

•             1/4 teaspoon sugar

•             Salt and freshly ground black pepper

•             Eight 6-inch corn tortillas

•             1 tablespoon vegetable oil

•             1 medium red onion, halved and cut into 1/4-inch-thick slices

•             Sour cream, guacamole, salsa and shredded Mexican-blend cheese, for serving

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Instructions

Cut the steak along the grain into 3-inch pieces. Then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4teaspoon salt and a few grinds of pepper. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute let sit, wrapped in the dishtowel, until ready to serve. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine. Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa and cheese. 

Ingredients

•             2 large onions, thinly sliced

•             2 cans chopped tomatoes

•             1 Tbs sugar

•             1 Tbs balsamic vinegar, salt & pepper to taste

•             500 g Boerewors

•             4 fresh hotdog rolls

•             Wholegrain mustard to serve

•             Coleslaw to serve

Instructions

Firstly, start with the onions. Heat about 2 Tbs oil in a large pan and add the sliced onions. Gently fry for 5-10 minutes until the onions are soft and golden. Set aside. For the tomato relish, add the chopped tomatoes and flavourings to a small pot and allow reducing on a medium heat for 5-10 minutes until it’s thickened slightly. In South Africa, Boerewors is almost ALWAYS braaied but you can also pan fry the sausage of your choice. Cook until it’s cooked through but still juicy. Serve the Boerewors in the fresh rolls with some wholegrain mustard, tomato relish and fried onions. Add some coleslaw on the side.

Ingredients

•             400g porterhouse steak

•             10ml sunflower oil

•             12 slices crusty white bread

•             10ml wholegrain mustard

•             50ml mayonnaise

•             4 slices of Cheddar cheese

•             Slices of tomato and salad leaves to serve 

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Instructions

Heat a griddle pan over a high heat. Brush the steaks with a thin layer of oil and place onto the hot pan for 3 minutes per side for medium, or longer if preferred. Remove the meat and cover. Rest for 10 minutes then slice. While the meat is resting, toast the slices of bread on the same griddle pan. Mix the mustard and mayonnaise together. Assemble the sandwich by placing a slice of Cheddar and some steak on one slice of bread. Top with another slice of bread. Spread with the mustard-mayonnaise mixture. Add sliced tomato and salad leaves and top with a third slice of bread. Serve immediately.

Ingredients

• 1/2 head romaine lettuce, cut into bite-size pieces

• 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)

• 1/2 red onion, thinly sliced into rings

• 3 cups fresh baby arugula

• 12 cherry tomatoes, halved

• 4 ounces Gorgonzola, coarsely crumbled

• Red Wine Vinaigrette, recipe follows

• Salt and freshly ground black pepper

• 1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

• Red Wine Vinaigrette:

• 1/2 cup red wine vinegar

• 3 tablespoons lemon juice

• 2 teaspoons honey

• 2 teaspoons salt

• Freshly ground black pepper

• 1 cup olive oil

Instructions

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In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

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Red Wine Vinaigrette:

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Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.