RECIPES

Call Now

Location

46A Greyling Crescent, Rosslyn, Pretoria, 0200

Black rice and orange marinated stuffed chicken

SLOW-COOKED KAROO LAMB SHANK RECIPE

Serves six

Ingredients

6 Karoo lamb shanks
1 litre beef stock
1 litre red wine
4 bay leaves
1 stalk rosemary
2 sticks cinnamon
6 small onions, peeled
4 carrots, peeled and roughly chopped
2 stalks celery, chopped
2 leeks, chopped
150 g tomato paste
50 g brown sugar
100 ml olive oil
 

Cooking method
  1. Turn oven to 160° C. Sauté onions, carrots, leeks, herbs and celery with oil in a large pot.
  2. Add tomato paste and brown sugar. Cook for a few minutes and then add stock and wine. Bring to a boil.
  3. Season shanks well and, in another frying pan, seal them off in a few drops of oil until golden brown.
  4. Remove shanks from the frying pan and place into a deep roasting tin.
  5. Pour over the sauce, cover with tin foil and place in the oven.
  6. Cook for three hours until the meat is soft and almost falls off the bone.
  7. Remove from the oven and move shanks from pan to a serving dish.
  8. Strain the sauce and reduce to a thin jus in a saucepan.
  9. Serve with roast vegetables, roast potatoes and spicy grape and tomato relish.

THE PERFECT PIZZA DOUGH

Ingredients

4 1/2 cups flour, plus extra for dusting
55 g Castor sugar
2/3 cup warm water
A pinch salt
25 g yeast
2 Tbsp extra virgin olive oil, plus extra for drizzling
 

Cooking Instructions
  1. Before you start, measure out all your ingredients.
  2. Sift the flour and salt into a clean bowl and make a well in the middle.
  3. In a jug, mix the yeast, sugar and olive oil into the water using a spoon and leave for a few minutes, then pour into the well.
  4. Gradually mix in the flour and swirl it into the liquid.
  5. Keep mixing, bringing more flour in, and when it all starts to stick together, mix in the rest of the flour with your hands.
  6. Make sure you wash your hands and dust them with flour first!
  7. Wipe off the counter and sprinkle a little flour onto it. Put the dough onto the counter and knead until it’s smooth and springy – it should take about 10 minutes.
  8. Shape it into a ball.
  9. Rub a little oil into a large bowl and put the ball of dough into the bowl.
  10. Loosely cover the dough with clingfilm and place in a warm place for 30 minutes, or until the dough has doubled in size.
  11. Sprinkle more flour onto the counter and knead the dough again briefly. Divide into 4 pieces
  12. Roll out the dough into circles or rough rectangles, about ½ cm thick, and put onto on greased and floured baking trays.
  13. Use immediately or cover with clingfilm and chill until ready to use.

We are proud to have the team of Chad-O-Chef as our national distributor. The Al Fresco range of ovens will be in a showroom in all major cities soon.
Please find list of our current dealers below or fill in the form to contact us directly should there not be a showroom in your area yet.

Atom Gas

Email: chris@atomgas.co.za
Contact No: 082 490 2061
view more detail >>

Fennell's

Email: walmer@fennell.co.za
Contact No: 041 365 6590
view more detail >>

Progress Lighting & Fires

Email: sales@progressgroup.co.za
Contact No: 021 945 3636
view more detail >>

Gasco

Email: gascobloem@gmail.com
Contact No: Jaco: 082 531 8022, Suaan: 082 335 6947
Fax: 086 232 5017
view more detail >>

Billy's Steel Centre

Email: billysteelcentre@gmail.com
Contact No: 072 428 2110
view more detail >>

Heatwave Boksburg

Email: eastrand@heatwave.co.za
Contact No: 011 826 3062
view more detail >>

The Firehouse

Email: kerry@thefirehouse.co.za
Contact No: 031 765 1948
view more detail >>

High Speed Gas

Email: info@highspeedgas.co.za
Contact No: 011 786 0810
view more detail >>

Cosy Solutions

Email: sales@cosyheating.co.za
Contact No: 011 789 6236
view more detail >>

Premier Fires

Email: info@morso.co.za
Contact No: 011 516 0290
view more detail >>

Homefires

Email: homefires@homefires.co.za
Contact No: +27 (0)12 663 3911
view more detail >>

Request A Quote

Delivery