Hello Everyone
Today we dedicate to all the Meat Eaters… there is so much you can do with a good cut of meat and so many endless dishes you can create.
Lamb I find is more tender, I love cooking up a good lamb curry, with meat that’s so tender, it literally falls off the bone.
Another lamb favourite is having a charred lamb chop or rib, braaied to perfection served with a lekker potato salad.
Beef I tend to enjoy when its slow cooked to maximise its flavour… nothing beats a good slow cooked beef stew on a cold day or even a beef roast to add to your Sunday Lunch, or on special occasions.
What I look for when purchasing meat is always a good quality, fresh produce at affordable prices with most of the excess sinew, fat & bone trimmed off to ensure minimal wastage and value for your money.
Today I feature one of my favourite Butcher, Mitchells Moslem Butchery.
It is my one stop shop as it has everything under one roof from meat, dry groceries, an inhouse bakery and the freshest of vegetables.
It is also the perfect place for me to find supper or meal inspiration. It’s the kind of store you visit not having a clue on what to cook for supper and you walk out having the weeks menu planned.
MMB was founded three decades ago, by The Sablay family.
Their core business values are based on exceptional quality of all products produced and sold, serving in a friendly hygienic environment- while maintaining optimum standards of personal customer care.
Their motto “The People’s Butcher” lives up to its slogan because their relationship with their customers.
A relationship built on their love for people, communities, family and friends.
Based in Woodlands and catering for the larger part of Mitchell’s Plain, they also offer a delivery service that extends as far out as Paarl, the CBD, Stellenbosch and the surrounds.
This week MMB Celebrates their 30th Anniversary, they have an amazing sale running and to give you some meal inspo along with your purchase, they have shared some of their most loved recipes with you. For more info and recipes visit their store or their Instagram page @mitchells_moslem_butchery.
Happy cooking, Love your Cooksister
Oven Baked Chicken
Recipe Credit MMB @mitchells_moslem_butchery
Ingredients
1 kg assorted chicken pieces
1 tablespoon dried crushed chillies
1 tablespoon paprika
1 teaspoon crushed garlic
1 tablespoon oregano
1 tablespoon salt (adjusted to your taste)
Cracked black pepper
2 tablespoons olive oil
Juice of one lemon
2 tablespoons honey
1 heaped teaspoon Dijon mustard
Method
Mix all the ingredients together. Place the chicken in a baking dish and pour the marinade over the chicken. Bake, uncovered in a pre-heated oven at 180 degrees Celsius for 40-45 minutes or until fully cooked.
Lebanese Kofta Kebabs
Recipe Credit MMB @mitchells_moslem_butchery
Ingredients
1kg beef mince
1 onion finely chopped
1 handful of chopped mint or parsley
1 teaspoon of salt (adjusted to your taste)
1 tablespoon sumac (optional)
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon crushed green chillies (if you like heat)
1 heaped teaspoon of crushed garlic
1 tablespoon olive oil
Wooden skewers
Method
Combine all the ingredients with the mince in a bowl.
Once thoroughly mixed, shape onto skewers and bake in a non-stick tray in a pre-heated oven at 180 degrees Celsius for 25-30 minutes or until completely cooked.
This works wonderfully on a braai as well.
If you are using wooden skewers remember to soak them in a tray of water before the time so that it does not burn.
Beef Stroganoff
Recipe Credit MMB @mitchells_moslem_butchery
Ingredients
600g beef strips
2 tablespoons olive oil
2 tablespoons BBQ seasoning
300g sliced mushrooms
3 tablespoons butter
2 tablespoons flour
1 cup broth of choice
1 tablespoon Dijon mustard
150ml sour cream Pepper to taste
Chopped chives
Method
Marinade your beef strips with the BBQ seasoning and pepper.
Heat your skillet with 1 tablespoon of oil and sear the steak until brown.
Remove from the pan. Add butter, and sauté the onions, then add the sliced mushrooms and fry till golden.
Add the flour and stir for 1 minute.
Add half the broth while stirring- once incorporated add the remainder of the broth and a half cup of water.
Once slightly thickened add the sour cream and mustard. The sour cream will look like its splitting but keep stirring until it melts.
Reduce the heat and let it simmer till sauce thickens. Add the strips back in, simmer for one minute.
Serve on top of tagliatelle pasta.
Garnish with chives.
(Note: the BBQ seasoning and broth will both have salt so please adjust accordingly)
T-Bone Steak
Recipe Credit MMB @mitchells_moslem_butchery
Ingredients
300g, 2cm thick single steak
1/2 teaspoon cracked black pepper
1/2 teaspoon chilli flakes (if you like heat)
1/2 teaspoon crushed garlic
A dash of oil to form a paste
Method
Massage above into the steak and let it marinade for an hour, or overnight.
2 cloves garlic 2 tablespoons butter A few sprigs of rosemary and thyme.
Bring the steak to room temperature and season with salt.
Sear in a hot pan with a bit more oil.
Let it brown, but not burn before turning.
Render the fat cap, and at this point add loads of butter, some garlic bulbs, rosemary and thyme.
Let your butter foam when basting.
A total cook time of 5-7 minutes or an internal temp of 60 degrees Celsius will give you a medium finish.
Cook for longer if you prefer medium to well, or much shorter with an internal temp of 55 degrees Celsius for med/rare.
Rest the steak for a few minutes before cutting.
Lamb Shanks
Recipe Credit MMB @mitchells_moslem_butchery
Ingredients
For 1kg of lamb shanks marinade in:
4 All Spice 6 Peppercorns
2 level teaspoons garlic and ginger paste
1/4 cup of Worcester sauce
2 teaspoons Steak and Chops seasoning
Freshly ground black pepper
1 teaspoon of crushed chillies (if you like heat)
2 tablespoons garlic butter
Method
Marinade for one hour, or overnight for best results.
Slowly brown the meat in a pot over low heat with some garlic butter.
Once brown, add 1/2 cup water every 10-15 minutes, until the lamb is tender.
This can take just over one and a half hours.
Make a paste with 2 teaspoons cornflour and 2 tablespoons Worcester sauce then add it to the pot for a thick gravy.
Note: Steak and Chops seasoning has its own salt so you may add extra salt according to your taste.
Cheesy Jalapeño Sausage Rolls
Recipe Credit MMB @mitchells_moslem_butchery
A simple, quick starter or no-fuss addition to a snack platter.
Ingredients
1 roll of puff pastry 6-8 links of Cheesy Jalapeño sausages (exclusive to MMB)
1 egg, whisked.
Method
Defrost your pastry sheet until its bendable.
Add your sausages in a single row.
Brush the edges of that row with egg and cut it length-way.
Fold it with seam side down.
Repeat the process until the pastry is done.
Cut into bite size pieces and place on a non-stick tray.
Brush with the remainder of the egg.
Add a few slits on top of each roll.
Bake in a pre-heated oven at 200 degrees Celsius for 10 minutes or until the roll puffs up, then reduce the heat to 180 degrees Celsius for another 10 minutes or until the rolls are golden brown.
Serve with jalapeño mayonnaise or dip of choice.
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