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46A Greyling Crescent, Rosslyn, Pretoria, 0200

Black rice and orange marinated stuffed chicken


Serves six


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.



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.

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