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Baking Beef Lamb

Mogodu with Pea & Corn Dombolo

Around 8 starter portions


2,5 cups flour
3tsp yeast
4Tbs sugar
½ tsp salt
250ml warm water
¼ cup each sweetcorn and peas
To pre-cook the tripe
1½kg tripe – cleaned
2 onions – cut into chunks
2 carrots – cut into chunks
2 sticks celery - cut into chunks
3 or 4 bay leaves
a handful of thyme
2l beef stock

To finish the tripe

Butter cubes – to fry
6 cloves garlic – sliced
2 onions – cubed
6 tomatoes – cubed
2pks brown onion soup
2Tbs smoked paprika
Micro-herbs – garnish
Extra peas & corn – to garnish


To make the dombolo, mix together the flour, yeast, salt & sugar. Slowly add the warm water and mix to form a dough. Knead the dough on floured surface for a few minutes. When it has formed a smooth ball add the corn & peas and gently knead them into the dough.

Place the dough in a bowl and cover with cling film. Allow to rest in the sun or in a warm place until the dough has risen. Remove from the bowl and knead gently once again. Place the dough in a double boiler and steam until the bread is risen and fluffy and a skewer inserted into the middle of the bread comes out clean.

To pre-cook the tripe, place it, along with the onions, carrots, celery, bay leaves, thyme & stock into a large pot or pressure cooker and boil until the tripe is tender.

When the tripe is tender, pass it through a strainer, reserving both the cooking liquid and the meat. At this stage, the vegetables & herbs can be discarded.

To finish the tripe, fry the onion & garlic in butter until soft & golden, then add the tripe, tomatoes, brown onion soup, 1l of the cooking liquid & paprika. Simmer on low heat until the sauce has darkened and thickened. Serve the tripe with slices of dombolo, an extra sprinkling of peas & corn and a few sprigs of micro-herbs.

Chakalaka Inspired Lamb Shanks With Butterbean Crushed New Potatoes & A Beetroot, Orange & Feta Salad

Feeds 4-6


For the Lamb Shanks
4 Lamb shanks
Butter and/or olive oil for browning
2 onions – cut into chunks
1 sprig rosemary
2 carrots – sliced
2 carrots – grated
2 sticks celery
2l Beef or lamb stock
4 Tbs chutney
4 Tbs Worcester sauce
1 tin chopped tomato
1 large chilli – chopped
1 jar atchar
Salt & pepper – to taste

For the Mash
1kg new potatoes
2 tins butterbeans – drained
½ cup cream
½ cup chopped parsley
1 cup parmesan – grated
Salt & pepper – to taste

For the Salad
2 handfuls rocket
3 oranges – peeled & sliced
1½ cups pickled beetroot slices
1 cup feta cubes
¼ cup olive oil
Salt & pepper – to taste


Start by seasoning the shanks with Salt & pepper, then using a large heavy pot, brown on all sides in olive oil and/or butter. When browned, add the onion, carrots, celery, rosemary, chilli, tinned tomato, Worcester sauce & chutney. Allow the sauce to come to the boil before covering the shanks and placing them in the oven pre-heated to 160°C. Cook the shanks for around 4 hours or until the meat is tender & falling off the bone. To finish, stir in the grated carrots & atchar.

To make the mash, simply boil the new potatoes until they are soft. Drain all the water from them, add butterbeans, cream, parsley & parmesan and mash for a little while to form a chunky mash. Season with salt & pepper.

For the salad, simply layer the rocket, oranges, beetroot & feta in a large salad bowl, season with Salt & pepper & drizzle with olive oil.

Pavlova With Raspberries, Griddled Peaches & Pineapple

6 Portions


For the meringue
4 egg whites

250g caster sugar

1 tsp white wine vinegar
1 tsp cornflour

1 tsp vanilla extract

For the topping
1 pineapple – sliced & griddled
2 peaches – sliced & griddled
1 punnet raspberries
250ml cream
Mint sprigs


Heat your oven to 150°C. Using an electric beater, whisk the egg whites until they form stiff peaks, then whisk in the sugar, 1 Tbs at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.

Spread the meringue in a circle shape onto baking a baking tray lined with baking paper. Create a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, whip the cream and spread some over the base. Top with griddled fruit, raspberries, mint & coulis.

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