Welcome to my website!

This site is in the Culinary Top 100 Hall of Fame
Click here to visit the Hall of Fame!

Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #111 - October 19, 2005


Main Site

 Recipe eBooks

Food Gallery

Holiday Pages

African Recipes

Historical Recipes

My Afrikaans pages

Newsletter Archive

18th Century Recipes

Featured Recipe

SA Goods in other Countries

Stews all over the World

Stick your pin in my Guestmap


Email me!


Check out the latest additions to my site!


Please sign or view my Guestbook


Dial Direct Insurance


Greetings everyone!  And a special welcome to all the new subscribers!

Glenacres Spar sends out a really kewl  Newsletter with great recipes. In fact, I am featuring some of their recipes at the bottom of this letter. If you are interested,
click here and send off the blank email to subscribe. You will be pleasantly surprised!

We have just come back from another visit to the Kruger National Park, click here to see some of the pics I took and download your hyena wallpaper.

My site really started to develop after I placed the tongue-in-cheek Elephant Stew recipe. That became so popular and received so many contributions that it got me interested in Traditional South African recipes and the rest, as they say, is history. After all, nearly a million visitors can't be wrong.

This past week I received a really nice addition to the Elephant Stew recipe from Brian Connell (Geocacher)

In his article Brian mentions Amarula Cream. It's a South African Cream Liqueur which is absolutely out of this world! In fact it IS marketed worldwide so get yourself a bottle at your local bottle store, crush some ice in a glass, pour over some Amarula and imagime you are around a campfire somewhere in Africa. (Preferably in South Africa!) - Peter

Regarding your elephant recipe .......
We have found that skinning the elephant was a major mission and too time consuming. However, wrapping the elephant in clay, and baking it in a hole in the ground worked exceptionally well.

Acquire an excavator. We use the JCB unit from choice. Dig a hole big enough to take the elephant and a number of large boulders. (A trip to the Drakensberg to collect large river boulders is required before beginning this exercise)
Place enough boulders in the bottom of the hole to cover the base of the hole.
Heat the rocks.
We found that the judicious placement of a jet-powered dragster heated the rocks in record time. Note: wear ear protectors.
While the rocks are being heated, cover the elephant in a generous amount of damp clay. We used approximately 12 tons of clay and a team of 40 assistants to coat the elephant before the clay dried.
Carefully place the elephant in the hole - you can use the JCB for this.
(Switch the dragster engine off before attempting this)
Cover with the remaining boulders and place a piece of metal (large enough to cover the hole) on top.
Send the 40 assistants out into the bush to gather enough material to make a large fire and build said fire on the metal plate.
Send the 40 assistants off on a mission to purchase, or otherwise acquire, a suitable quantity of Amarula Cream.
During the time it takes for the elephant to cook, sit back and contentedly sip Amarula Cream (This could take several weeks, depending on how well the fire is maintained.)
Send the 40 assistants off on a mission to acquire a compressor and a jack-hammer.
Ask the 40 assistants to rustle up some traditional African vegetables and prepare any way you like - you'll be beyond caring at this time due to the amount of Amarula Cream consumed.
Once judged to be ready, and with the use of the JCB and the 40 assistants, remove the metal plate, the rocks and the elephant.
Using the jack-hammer, remove the clay coating and discard. Give the 40 assistants the task of carving the baked elephant into reasonable portions, keeping them warm by tossing them back onto the hot rocks in the hole.
Get on the cell-phone or radio and invite all your friends to dinner. Dismiss the 40 assistants and enjoy a splendid meal with all your friends.
Don't forget to chuck in a rabbit in case you get more visitors than you catered for!
PLEASE! When finished, make sure you return all the cooking aids you 'borrowed', such as the JCB, the dragster and the jack-hammer. Also, please respect the environment and fill in the hole you made. Use the JCB for this BEFORE you return it. 

Click here for latest news from Zim

The boss of a big company who needed to call one of his employees
about an urgent problem with one of the main computers, dialled the
employee's home phone number and was greeted with a child's whisper,
"Is your daddy home?" he asked.
"Yes," whispered the small voice.
"May I talk with him?"
The child whispered, "No."
Surprised, and wanting to talk with an adult, the boss asked, "Is your mommy there?"
"May I talk with her?"
Again the small voice whispered, "No."
Hoping there was somebody with whom he could leave a message, The boss asked, "Is anybody else there?"
"Yes," whispered the child, "a policeman."
Wondering what a cop would be doing at his employee's home, the boss asked, "May I speak with the policeman?"
"No, he's busy", whispered the child.
"Busy doing what?"
"Talking to Daddy and Mommy and the Fireman", came the whispered answer.
Growing concerned and even worried as he heard what sounded like helicopter through the ear piece on the phone the boss asked, "What is that noise?"
"A hello-copper" answered the whispering voice.
"What is going on there?" asked the boss, now alarmed.
In an awed whispering voice the child answered, "The search team just landed the hello-copper." Alarmed, concerned, and even more then just a little frustrated the boss asked, "What are they searching for?"
Still whispering, the young voice replied along with a muffled giggle: "ME."


A Kindergarten teacher was observing her classroom of children while they were drawing. She would occasionally walk around to see each child's work.
As she got to one little girl who was working diligently, she asked what the drawing was.
The girl replied, "I'm drawing God."
The teacher paused and said, "But no one knows what God looks like."
Without missing a beat, or looking up from her drawing, the girl replied, "They will in a minute." 

The following was sent to me by Tracy-lee:

This has got to be one of the most clever E-mails I've received in awhile.
Someone out there either has too much spare time or is deadly at Scrabble.
(wait until you see the last one)

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:

When you rearrange the letters:


When you rearrange the letters
(With no letters left over and using each letter only once):

Yep! Someone with waaaaaaaaaaay  too much time on their hands!

The children were lined up in the cafeteria of a Catholic elementary school for lunch. At the head of the table was a large pile of apples. The nun made a note, and posted on the apple tray:
"Take only ONE. God is watching."
Moving further along the lunch line, at the other end of the table was a large pile of chocolate chip cookies.
A child had written a note, "Take all you want. God is watching the apples. 

In my newsletter I always mention that if you are looking for a recipe, I will do my best to find it for you. It has to be traditional South African, I can boast that I have about a 99% success rate in finding a recipe. Now, if you ever need to know how to prepare guinea fowl, here is a contribution by Lew from Edgemead,  Cape Town.

Just a little story that I thought you may Enjoy.

Being a keen hunter and having just acquired a shotgun I was keen to find a recipe for Guinea Fowl and I took to asking every Tannie and Oom that would listen if they had one.
I would note these down in a pocket book diligently.
One fine day I came upon this Salt of the Earth Oom who sat me down and said:
Boy you must cook it in River water, fast flowing river water in a Tin, there is no other way. Find a River flowing fast and collect a smooth round stone, the size of your fist and fill the tin with water the tin should hold at least Ten liters of water.
( Me Scribbling madly) Now build a good Doring wood Fire big enough and have
enough wood at hand place the stone in the tin when the water is good and hot, now wait for an Hour then add the whole Guinea fowl feathers and all!!! Keep the fire going non stop.
When the Rock is soft enough to bite take it out and eat it and throw the remains of the Guinea Fowl away!

Jawell, no fine!

Find holiday accommodation in South Africa on these clickable maps

Refrigerate any leftover pasta and sauté it in butter the next day. It tastes really terrific. If you wish, add a bit of garlic powder.

Ladies, be wary when you enter public toilets, the following sounds quite feasible to me.....

Ladies be careful as we enter the HOLIDAY SEASON and spend more time at shopping malls.

Don't be surprised to see a naked woman walking out of a shopping mall restroom:
With what is being called amazing regularity, victims of this new crime wave have been found walking out of shopping mall restrooms completely naked. The scam begins when a man slips into a women's restroom and sneaks into a stall. He waits until there is only one woman in the restroom in a neighboring stall. He then quickly puts an out of order sign on the outside of the restroom door. The out of order sign guarantees no one will soon come to the woman's rescue. The criminal stands on the toilet and points a handgun into the next stall, demanding the woman's valuables.

After getting her cash, jewellery and credit cards, he orders her to remove all of her clothing and kick them out of the stall. The thief tosses the clothing into a shopping bag, and slips back into the mall. It usually takes an hour or two for the woman to work up the nerve to leave the restroom in the nude, giving the criminal ample time to make his get away. The woman is eventually left naked and humiliated in a mall full of strangers.

The best defense is to never go into a shopping mall restroom alone, as only women who are by themselves are being targeted. Take a lady friend or a family member with. If you do find yourself in this situation, do not be passive. Make as much noise as possible. These criminals are looking for quiet victims so they can make an easy escape. Be careful out there this holiday season, and all year.

This has so far been a nearly perfect crime, as none of the perpetrators have been caught. Don't let this happen to another woman.

The Story of Two Wolves:
One evening an old Cherokee told his grandson about a battle that goes on inside people. He said, "My son, the battle is between 2 "wolves" inside us all. One is Evil. It is anger, envy, jealousy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego. The other is Good. It is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion and faith."
The grandson thought about it for a minute and then asked his grandfather: "Which wolf wins?"
The old Cherokee simply replied, "The one you feed." 

One day a little girl was sitting and watching her mother do the dishes at the kitchen sink. She suddenly noticed that her mother had several strands of white hair sticking out in contrast on her brunette head.
She looked at her m other and inquisitively asked, "Why are some of your hairs white, Mom?"
Her mother replied, "Well, every time that you do something wrong and make me cry or unhappy, one of my hairs turns white."
The little girl thought about this revelation for a while and then said, "Momma, how come ALL of grandma's hairs are white?" 

Free access to internet banking if you have a bluebean credit card. apply online now!


This is GREAT! God Bless them thar dern Cowboys!

I ain't much for shopping,
Or for goin' into town
Except at cattle-shipping time,
I ain't too easily found.

But the day came when I had to go -
I left the kids with Ma.
But 'fore I left, she asked me,
"Would you pick me up a bra?"

So without thinkin' I said, "Sure,"
How tough could that job be?
An' I bent down and kissed her
An' said, "I'll be back by three."

Well, I done the things I needed,
But I started to regret
Ever offering to buy that thing -
I worked me up a sweat

I walked into the ladies shop
My hat pulled over my eyes,
I didn't want to take a chance
On bein' recognized.

I walked up to the sales clerk -
I didn't hem or haw -
I told that lady right straight out,
"I'm here to buy a bra."

From behind I heard some snickers,
So I turned around to see
Every woman in that store
Was a'gawkin' right at me!

"What kind would you be looking for?"
Well, I just scratched my head.
I'd only seen one kind before,
"Thought bras was bras," I said.

She gave me a disgusted look,
"Well sir, that's where you're wrong.
Follow me," I heard her say,
Like a dog, I tagged along.

She took me down this alley
Where bras was on display.
I thought my jaw would hit the floor
When I saw that lingerie.

They had all these different styles
That I'd never seen before
I thought I'd go plumb crazy
'fore I left that women's store.

They had bras you wear for eighteen hours
And bras that cross your heart.
There was bras that lift and separate,
And that was just the start.

They had bras that made you feel
Like you ain't wearing one at all,
And bras that you can train in
When you start off when you're small.

Well, I finally made my mind up -
Picked a black and lacy one -
I told the lady, "Bag it up,"
And figured I was done.

But then she asked me for the size
I didn't hesitate
I knew that measurement by heart,
"A six-and-seven-eighths."

"Six and seven eighths you say?
That really isn't right."
"Oh, yes ma'am! I'm real positive -
I measured them last night!"

I thought that she'd go into shock,
Musta took her by surprise
When I told her that my wife's bust
Was the same as my hat size.

"That's what I used to measure with,
I figured it was fair,
But if I'm wrong, I'm sorry ma'am."
This drew another stare.

By now a crowd had gathered
And they all was crackin' up
When the lady asked to see my hat,
To measure for the cup.

When she finally had it figured,
I gave the gal her pay.
Then I turned to leave the store,
Tipped my hat and said, "Good day."

My wife had heard the story
'fore I ever made it home.
She'd talked to fifteen women
Who called her on the phone.

She was still a-laughin'
But by then I didn't care.
Now she don't ask and I don't shop
For women's underwear.

~ Author Unknown  

Looking for Accommodation???
Travelling on a tight budget? Up to 50% off!
We have 284 establishments currently offering special deals.

Click here

  Making Diabetic Cooking Easy.
The book contains 177 recipes and is available for only R65. Overseas payments also accepted via Paypal. Contact Annie at
0822946799 or by email at  anna_se_kombuis@yahoo.com
There is no delay  or postage to be paid as the book is emailed to you.

 Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.

We are currently working on an English version.   


My CD, containing both Boererate (sorry, in Afrikaans only at this stage) and Boeremusiek (traditional South African folk music) is now available.

Click here for details and to order.

Free Greeting Cards, Free Ecards, Birthday Cards, Friendship Greetings, Love Egreetings from

Send these Free Love Greetings, Birthday Ecards, Friendship Ecards, Flowers & Gift Cards , Wedding, lovely ecards to your near and dear ones. All cards are free of cost

Bush Buzz
Nature is wonderful. I envy the jobs of the game rangers and their wealth of bush knowledge. I have often wondered where one can read up on all the interesting facts. An example is the following contribution from Brian Connell. I would like to make this a regular feature of this newsletter, if you are able to contribute or would like to comment on the contribution below, please email me.

Hi Peter,
Here's an interesting fact for your wild animal pages - specifically the Giraffe.

As is well known, the giraffe eats from the flat-top acacia tree whenever possible. But have you noticed that they never stay for too long at one tree? Also, note carefully the direction of the next tree they go to feed from. ALWAYS upwind!


The acacia, when 'attacked' by a browser such as the giraffe, alters the chemical composition of the leaves, making them extremely bitter to the giraffe. Not only that, though!

There's more!  Isn't this fascinating?

The acacia, in changing the chemical composition of the leaves, also gives off a 'danger' scent which is carried down-wind. Other acacia trees downwind from the one under attack, sense the new chemical in the air, and begin to change their own leaf taste, BEFORE they can be attacked in a similar manner. But the giraffe worked out that the
warning cannot travel upwind, so move accordingly.

Isn't nature one of the most amazingly wonderful subjects?

Take care
Brian Connell

This really works, I can recommend it! Reduce your monthly short term insurance payment.   Click here for an obligation free online quote!
All you have to do now is to decide what to do with the money you save!

The Herb Section -  Lavender

Probably the most popular herb of all, lavender is used mostly for it's fragrance
The most widely used varieties are English Lavender, Dutch Lavender, and French Lavender
The first two grow to about 30cm tall, but the French Lavender grows about 90cm tall
Lavender likes dry, well drained soil, and a sunny position. Lavender does not like the cold, so it is advisable to cover the plants with a protective tent during the winter months
Butterflies love lavender, but funnily enough, moths do not like it

Domestic Use: Lavender is essential for all potpourri, and can be used in sachets, as essential oils, or even burnt in the fireplace to give off a lovely scent which pervades the house
Spread your washing over the lavender bush, to give it a fresh sweet smell that lasts
Cosmetic Use: Lavender can be used to make a tonic water, which is excellent for delicate, sensitive skins
Medicinal Use: Lavender gives a calming effect and helps with insomnia
Lavender is a very good mouthwash
Make a tea with a sprig of lavender to relieve a headache
Culinary Use: Lavender can be used in fruit salad
Lavender is a excellent additive for marinades and makes a good tenderiser

takes 30 - 40 minutes
250ml Flour
250ml Self-raising Flour
250ml Cornflour
250ml Icing Sugar
250g Butter (not margarine)
30ml Lavender Leaves finely chopped
Icing Sugar for Dusting

1. Sift all dry ingredients together
2. Rub in butter, and add lavender
3. Press into a greased baking sheet (20cmx20cm)
4. Prick with a fork and bake 25 min. at 180 C till brown
5. Remove from oven and slice whilst warm
6. Dust with icing sugar after cooling  

More links to herbs on my Herb Page  

This article  with thanx from the Glenacres Spar Newsletter, click here to subscribe

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will gladly swop with you!
email me and we can make arrangements. Thanx a lot!

My website highlights:

Add your sarmie to my Wacky Sarmies page
Elephant Stew - add to the recipe
Add to my Cocktails collection
Visit my Afrikaans pages
South African food and products overseas? Click here!

Read the Zimbabwe Letters


Looking for a specific South African recipe? Email me and I will do my best to find it for you!


~Featured Site~

SANParks.org Forums

Join up and take part in discussions with other wildlife enthusiasts

Click here

 Click here to view the Webcam at Orpen in Kruger National Park

You now have the chance to join over One Million WEEKLY winners of Europe's RICHEST Lottery, THE UK LOTTERY. All you need to do is go to http://www.playuklottery.com and click on the PLAY! button and follow the on-screen instructions. Simply REGISTER as a new player and then purchase your UK Lottery tickets for your chance to be a Pound Sterling MILLIONAIRE

as a reseller you can earn commission on your ticket sales
There are more popular lotteries in Europe and the States, click here


When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!

Dial Direct Insurance


Click here for Properties

Your Property is our Responsibility
• Letting • Tenant Screening • Rent Collection
• Accounting • Inspection • Electronically Advanced
• In-house Legal Resources
Contact us for your PROP RENT needs
Estelle (012)993-0034(w) 991-4111(h)
Cell 072 785 3935
16C Garsfontein Park Jacqueline Drive Garsfontein
e-mail address proprent@wpprok.co.za


The Recipes
See Links for Metric Converter


1kg beef cubes, 25mm pieces
4 rashers of streaky bacon, chopped
10ml cooking oil
2 cloves garlic, crushed
3 leeks, sliced
5ml salt
freshly ground black pepper to taste
250ml beef stock
1 x 410g can asparagus pieces, drained
15ml cake flour
120g Gruyere cheese, grated

1. Fry the bacon until crisp in a heavy based pan, remove and set aside
2. Add the cooking oil to the pan, and brown the meat
3. Add the garlic and leeks and sauté
4. Season with salt & pepper
5. Heat the beef stock and add to the meat
6. Cover, and simmer for 1˝ - 2 hours, until the meat is tender
7. Add the asparagus and heat through
8. Thicken the liquid with the flour, mixed to a paste with a little water
9. Spoon into an oven dish, sprinkle with cheese and bacon and grill until the cheese has melted


400g of thin porterhouse steak
cooking oil
1 avocado, cubed
10ml lemon juice
25ml plain yoghurt
25ml French salad dressing
1 medium tomato, skinned and cubed
freshly ground black pepper to taste

1. Brush the meat with the oil
2. Heat a pan until smoking hot and sear the meat for 5-7 minutes (rare) or 7-10 minutes (well done)
3. Leave the meat to cool, then cut into thin slices at 45° angle
4. Combine the remaining ingredients and toss gently with the meat


500g steak strips
30ml cooking oil
2 carrots, cut julienne
1 onion, sliced
1 green pepper, seeded and cut julienne
200g baby marrows, sliced
300g mushrooms, sliced
100g bean sprouts
250ml mango juice
75ml wine vinegar
5ml soy sauce
25ml brown sugar
3ml salt
1ml ground ginger (optional)
freshly ground black pepper to taste
30ml cornflour

1. Brown meat in oil in a wok or heavy-based saucepan
2. Add the vegetables in the order listed and stir fry over a high heat until just cooked but still crisp
3. Mix together the sauce ingredients, bring to the boil and simmer for 3 minutes
4. Add sauce to the stir fried vegies and meat and stir to combine


45ml cooking oil
400g rump steak, cut into strips or cubed
2 medium onions, chopped
2 garlic cloves, crushed
1 x 400g canned, peeled tomatoes, chopped
1 x 410g can kidney beans, drained
45ml tomato paste
30ml medium or hot chili sauce
10ml fresh mixed herbs, chopped
salt & freshly ground black pepper

4 soft flour tortilla wraps

1. Heat the oil in a heavy based saucepan and fry steak until golden brown
2. Add the onion and garlic and sauté until soft
3. Add the remaining ingredients, except the tortilla wraps, and simmer for about 15 minutes
4. Place a tortilla on a serving plate and top with chili con carne mixture
5. Continue until all 4 wraps are covered
6. Serve warm, cut into wedges


2kg wing rib roast
160ml fresh lemon juice
10ml olive oil
8 garlic cloves, chopped
30ml fresh rosemary, chopped
6 sweet potatoes
3 lemons, halved
1 bulb garlic, separated into cloves, but skins retained
4 fresh rosemary sprigs
250ml beef stock
30ml cake flour to thicken

1. Place the roast in a large container
2. Combine the lemon juice, olive oil, garlic and rosemary and pour over the roast
3. Cover and refrigerate, turning the meat occasionally for 3 hours or overnight
4. Remove the roast and place in an ovenproof dish with ˝ of the marinade
5. Add more oil if required
6. Add the sweet potatoes, lemon halves, garlic cloves and rosemary to the meat and roast uncovered @ 160°C for 2 hours
7. Remove the meat from the dish, allow to stand for 10 minutes
8. Remove the lemons and sweet potatoes from the dish and set aside
9. Add the stock to the pan juices and place on stove until boiling
10. Dissolve the flour in a little water and add to the stock, stirring until thickened
11. Serve the roast with the lemon halves, sweet potato and garlic and drizzle the sauce over.


250g beef kidney
30ml olive oil
800g steak, cut into cubes
1 large onion chopped
250ml beef stock
60ml red wine
30ml Worcestershire sauce
30ml fresh herbs, chopped
salt & freshly ground black pepper
30ml cake flour, to thicken
400g puff pastry
1 beaten egg and milk to glaze

1. Wash & clean the kidneys and cut into cubes
2. Heat the oil in a heavy based saucepan and brown the steak and kidney cubes
3. Add the onion and sauté until soft
4. Add the stock, red wine, Worcestershire sauce, herbs and seasoning
5. Simmer until cooked, about 45 minutes
6. Dissolve the flour in a little water and add to the sauce to thicken, stirring all the time
7. Spoon the filling into a 23cm ovenproof dish or small individual dishes and leave to cool slightly
8. Roll out the pastry onto a floured surface, and cover the meat with the pastry, using a fork to seal the edges
9. Make a small slit in the centre to allow the steam to escape
10. Decorate the top of the pie with off-cuts of the pastry, and brush with the beaten egg
11. Bake for 20 minutes @ 200°C until golden brown
12. Serve immediately


4 steaks, rump or sirloin, about 20mm thick
5ml salt
freshly ground black pepper to taste
200ml sour cream
1ml salt
10ml Dijon mustard
5ml dried or 15ml fresh tarragon
15ml drained & chopped capers (optional)
10ml dried or 30ml fresh chopped parsley
freshly ground black pepper to taste

1. First prepare the basting mixture by combining all the ingredients
2. Slash the fat edges of the meat at 25mm intervals to prevent curling during cooking
3. Place meat on a rack of a roasting pan and grill 100mm under the element for 5-10 minutes depending how you want it cooked
4. Baste meat frequently with the mixture
5. Season with salt & pepper and serve immediately


1 rolled sirloin, approx. 1.5kg
5ml salt
freshly ground black pepper to taste
7ml paprika
1ml ground coriander
50ml dry sherry
50ml apple juice
3 cloves garlic, crushed
5ml salt
freshly ground black pepper to taste

1. Rub the salt and pepper onto the fat side of the meat
2. Place on a rack in the roasting pan
3. Roast at 160°C for 15-20 minutes per 500g plus 15 minutes extra for rare, or 20-25 minutes per 500g plus 20 minutes extra for medium
4. Mix basting ingredients together and baste the meat regularly during the last 30 minutes of cooking
5. Allow the meat to rest in a warming drawer for 10 minutes before removing the string and carving


2ml dried or 5ml chopped fresh rosemary
125ml cooking oil or olive oil
2ml dried or 5ml chopped fresh marjoram
15ml lemon juice
2ml dried or 5ml chopped fresh parsley
1 clove garlic, crushed

1. Mix all the ingredients together
2. Use a crushed rosemary sprig, and baste your meat regularly while grilling
3. This basting mixture can be prepared in advance and left in the refrigerator until needed


1.5kg pork loin, off the bone and skin removed
salt & freshly ground black pepper
1 tbsp fennel seeds
2 - 3 large knobs of butter
olive oil
8 cloves garlic, skins left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
375ml Chardonnay

1. Tie up the pork loin with a few pieces of string to keep the meat in a shape while cooking
2. Season generously with salt and pepper, then roll in the fennel seeds until covered
3. Fry the meat for couple of minutes in a roasting tray with ˝ the butter and a little olive oil, until golden
4. Add the garlic, herbs, fennel and wine
5. Cover with foil and cook until tender, about 1 hour 15 minutes
6. Remove from the oven, and allow the meat to rest for 10 minutes
7. Finish off the sauce in the pan by adding the rest of the butter and scraping any goodness off the bottom of the pan, no heat is required
8. Pour the sauce over the carved meat and serve




Subscribe using the form on the Recipes page
To unsubscribe or change your email addy, email me, give old and new addy
Contact me by email Comments welcome!