Category Archives: Red Meat

#lowcarb Italian feast with #shareGalbani

#lowcarb Italian feast with #shareGalbani

gioie della tavola – the joys of the table

Italian Meatballs #lowcarb

The Italians know best when it comes to food and family. As a nation, their history, their customs and their love of family seems to have been forged around the dinner table. There is something so unique and so special about their traditions that I often feel that somewhere in my heritage or a previous life I must have been part Italian. When it comes to food, there is simply nothing better than sitting around a table with friends or family sharing a day filled with good food and wine – just like the Italians do.

Family

Being on low-carb food regimen (…yes we are still going strong), you may think that preparing an Italian feast may prove a little tricky with all the pasta, gnocchi, bread and the likes. But as I gleefully found out that with the right cheese in hand and a touch of creativity, you can make a three course feast that is as good as any Italian mamma’s lunch.

Low-carb pizza
For starters, I had to create something that in a way imitated bread or pizza. I made a low carb base from cauliflower topped with generous pieces of Galbani’s fresh mozzarella. The cauliflower base was both crispy and extra cheesy, and the topping of salty pancetta mixed with the scented basil provided the perfect ‘antipasto’ for my Italian feast. Click here for how to video!

Low carb pizza

Cheesy meatballs with tomato sauce
Moving onto the main dish, I know that nothing beats a good, homemade Italian meatball served on a bed of pasta. I added grated Galbani mozzarella cheese to the meatballs. Instead of pasta I replaced this with zoodles. For those not in the know – and watching their waistline, zoodles are uncooked strips of zucchini and the perfect healthy replacement for pasta. Just ask your local supermarket for a supply as most stock them these days.

Low carb spaghetti and meatballs

Pears and figs with honey and lemon scented mascarpone
For dessert I kept it simple with whole pears and figs poached in a cinnamon and vanilla syrup. I flavoured the Galbani mascarpone with a dash of lemon juice. The fresh fruit paired brilliantly with the lemony mascarpone; it was subtle yet a little tangy.

Pears-and-figs-with-lemon-scented-mascarpone

It was a special and delightful kind of feast…and such a beautiful way to celebrate with friends and familia.

Saluti.

Low-carb pizza
(makes three small pizzas)
800 g cauliflower
3 large eggs
30 ml parsley chopped
250 ml (1 cup) Galbani mozzarella cheese, grated
75 ml (+- 1/3 cup) parmesan, grated
2.5 ml salt
2.5 ml ground black pepper
9 slices pancetta, crispy fried
250 ml (1 cup) Galbani fresh mozzarella, torn
15 tomatoes on the vine
olive oil
handful fresh basil
handful rocket
maldon salt

Preheat the oven to 200 °C. Chop cauliflower up in smaller pieces and blitz into a “rice” like texture in the food processor. Place cauliflower into a big bowl and cook (uncovered) in the microwave for 10-12 minutes, depending on the strength of your microwave. Once cooked, allow to cool for a few minutes. Scoop cauliflower into a cheesecloth or clean dishtowel and squeeze as much liquid out as possible. The more liquid you get out, the crispier the pizza base will be. Put the cauliflower back into the bowl and add the eggs, parsley, grated mozzarella, parmesan, salt and pepper and mix well. Divide mixture in three to form three basis. Pat dough down into a baking pan on a sheet of baking paper. Make sure not to make your bases too thin. Bake for 15 – 20 minutes.
Take out and add the pancetta, mozzarella and tomatoes. Pop it back into the oven for a further 10 – 15 minutes or until the cheese is melted. Give it a good drizzle of olive oil and finish with some basil, rocket and maldon salt.

Cheesy meatballs with tomato sauce
Meatballs
500 g mince
1 onion, chopped
1 medium carrot, coarsely grated
170 ml (2/3 cup) Galbani mozzarella, grated
1 egg
handful of finely chopped parsley
1 garlic clove, grated
5 ml salt
2.5 ml pepper
5 ml psyllium husks (you find this at any good grocery store)
Tomato sauce
200 ml extra virgin olive oil
8 garlic cloves, whole
handful fresh basil
900 g Rosa tomatoes
salt
black pepper
Zoodles
500 g courgette noodles, cooked as per packet instruction (I prefer it raw)
olive oil
handful of Galbani mozzarella, grated

Mix all the meatball ingredients very well together, form into golf ball sizes. Set aside
Add the olive oil, garlic and basil leaves to a large pan. Heat very slowly on low-medium heat – we want to infuse the oil with the garlic and basil. Infuse for about 5 minutes –don’t burn the garlic. Add the tomatoes, turn up the heat to about medium high and cook for +- 20 minutes without the lid. You will see the tomatoes will start to burst open and infuse with the olive oil. Season generously with salt and freshly grounded black pepper. Add the meatballs and cook another 20 minutes or until done. Stir carefully now and then but don’t break meatballs. Scoop courgette noodles in a large serving bowl and top with the meatballs and sauce, finish with a drizzle of olive oil and grated mozzarella.

Pears and figs with honey and lemon scented mascarpone
3 lemons, zested and juiced
250 ml honey
3 cinnamon sticks
seeds of one vanilla pod
1 L water
6 pears, skin on
18 small fresh figs, skin on
250 ml Galbani mascarpone
pinch of salt

Place the lemon zest, honey and cinnamon sticks, vanilla seeds and water in a pot and bring to boil. Add the whole pears to the boiling liquid and turn down to simmer. Let it poach until the pears are soft (about 45 minutes). Switch off the heat. Add the figs for only three minutes to the hot liquid. Transfer the fruit into a serving bowl. Continue cooking the liquid until a thin syrup. Discard the spices and pour over the figs and pears. Mix the mascarpone, the juice of the three lemons and salt together (I used all the juice, but taste till you like the it). Serve dollops on the fruit.

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#braai die perfekte #steak met die 3-3-3-formule – #braaidag

#braai die perfekte #steak met die 3-3-3-formule – #braaidag

Steak met brandewynpepersous - Foto Michelle Lategan

Steak met brandewynpepersous – Foto Michelle Lategan

Komende Saterdag is Nasionale Braaidag. Hoera! Nie dat my Ier enige aanmoediging nodig het om te braai nie, want hy sê mos: ”Friday is braai day. Saturday is braai day and Sunday is braai day too.” En as hy in die week ‘n kansie kry steek hy, tot my ergernis, weer die vure aan. Maar my liewe man kan nou maar net nie ‘n steak ordentlik braai nie. Óf hy maak dit te gaar óf hy probeer dit ná 10 biere oor koue kole braai. Mansmense tog!

Hoe om die perfekte steak te braai
Ek het verlede week een van Hussar Grill se steakmeesterklasse bygewoon en Sjef Greg Bax het ons touwys gemaak: “Maak seker dat die steaks kamertemperatuur is en nie direk uit die yskas gebruik word nie. Jou kole moet baie warm wees (gloeiend) en die skoon rooster moet liggies met sonneblomolie of olyfolie gesmeer word sodat jy die steaks maklik kan omdraai. Verf jou steaks ook liggies met olie en geur met jou gunsteling speserye. Ek verkies sommer net sout en peper. Gebruik ‘n tang (nooit ‘n vurk nie) om jou steaks om te draai. Die steaks moet toegelaat word om vir ten minste drie tot vyf minute te rus.”

As jy dit op ‘n gietysterriffelpan wil gaarmaak moet jy die pan rookwarm maak (ons panne het die aand vir ten minste 5 minute op ‘n groot gasvlam gestaan) en geen olie op die pan smeer nie. Onthou jy moet die steak met olie verf nie die pan nie.

Sjef Greg Bax van Hussar Grill: Foto Michelle Lategan

Sjef Greg Bax van Hussar Grill: Foto Michelle Lategan


Die 3-3-3 formule vir ‘n perfekte medium-rou steak
Gregg het ons geleer om die 3-3-3 formule te gebruik om ‘n perfekte medium-rou steak gaar te maak. “Braai een minuut aan elke kant vir elke een cm dikte. So, as die steak 3 cm dik is braai jy dit drie minute aan die een kant, drie minute aan die ander kant en laat dit vir so drie minute rus. Moet nie aan die steak andersins karring nie. Die totale braaityd is dus ses minute.” Dit is dit! Hou jou selfoontydhouer byderhand, moet dit nie ‘n sekonde meer of minder braai nie en ek belowe jou dat jy die mees perfekste medium-rou steak gaan braai. Hoor ek ‘n hiep-hiep?
Foto: Michelle Lategan

Foto: Michelle Lategan

Maklike stokmenger Béarnaise-sous
Béarnaise was nog altyd vir my ‘n nagmerrie om te maak, want dit skif gewoonlik. Maar met die onfeilbare stokmenger-metode sal ek dit nooit weer oor ‘n dubbelkoker probeer maak nie. Gooi die dragon-asyn saam met jou eiergele in die stokmengerhouer en terwyl jy dit oor medium spoed blits, gooi jy die gesmelte botter baie stadig by. So maklik soos dit!

img_0089-red
Die perfekte wyn saam met jou steak
Die aand by Silwood het Ernst Gouws ons bederf met sy wyne. Een van my gunstelinge van die aand was die die Ernst Gouws & Co Merlot 2014. Soos hulle self sê: “A savoury masterpiece. A richly-satisfying mouthful of dark plums and stewed fruit, this Merlot is full of earthy flavours with dark chocolate hints, savoury dried meat and plenty of spicy highlights.” Heerlik! Ja, ek dink ek het bietjie te veel van die masterpiece agter die blad gehad want ek het die volgende dag maar bietjie gesukkel. Maar dit was die moeite werd.

Wynmaker Ernst Gouws

Wynmaker Ernst Gouws

Hussar Gril se steakmeesterklasse R450/kop
Ek wil almal aanbeveel om dié meesterklasse by te woon. Dit is groot pret, jy gaan baie leer, lekker steak eet en ook heerlik weglê aan Ernst Gouws & Co se wyne. Vir besprekings kontak Silwood Cooking School by 0216864894 of cooking@silwood.co.za

Steak met Béarnaise-sous - Foto Michelle Lategan

Steak met Béarnaise-sous – Foto Michelle Lategan

Maklike stokmenger Béarnaise-sous
Genoeg vir 4
20 ml witasyn
20 ml water
4 ml gekapte vars dragon of ‘n groot knypie gedroogde dragon (tarragon)
1 ml sout
knypie peper
10 ml water
2 eiergele
190 g botter, gesmelt
rooipeper (na smaak)
suurlemoen (na smaak)

Gooi die asyn, water, dragon, sout en peper in ‘n potjie en verminder oor lae hitte tot 10 ml.
Verwyder van die hitte en voeg 10 ml water by. Voeg saam met eiergele in ‘n mengbak en verwerk teen medium spoed met stokmenger (stick blender) tot dik en romerig. Voeg nou die botter baie stadig bietjies vir bietjies in ‘n klein stroompie by en verwerk goed na elke byvoeging. Wanneer al die botter bygevoeg is, geur met rooipeper en suurlemoensap. As dit te dik is meng ‘n bietjie warmwater by. Bedien teen kamertemperatuur.

Die lekkerste brandewynpepersous
Genoeg vir 4
50 g botter
10 ml gemaalde swartpeper
15 ml sagte donkerbruin suiker (treacle)
30 ml brandewyn
65 ml port
150 ml beesvleis ekstrak
160 ml room
Knypie sout

Smelt die botter, voeg die suiker by en kook tot die botter verbruin het. Gooi die swartpeper by en braai dit verder vir so twee minute. Voeg die brandewyn by en flambé. Verwyder van die hitte totdat die vlam dood is. Voeg die port by en prut tot die alkohol verdamp het. Gooi die beesvleisekstrak by en verminder tot ¾. Gooi die room by en verminder tot dit verdik het. Geur met sout.

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beesvleis wellington met #biltong

beesvleis wellington met #biltong

_beesvleis-wellington-anel-potgieter-2-800
Niks simboliseer ‘n meer luukse ete as ‘n propperse Britse Beesvleis Wellington nie. Man, daardie dik rooskleurige beesfilet wat toegevou word met ‘n lagie aardse sampioen-duxelle (sampioene wat tot ‘n pasta fyngemaak is), die soutige parmaham en dan die bros-bruin skilferkorsdeeg maak mos alles vir ‘n groot bederf. Een happie van die sappige vleis saam met ‘n lekseltjie rooiwyn jus maak my bene lammer as wat my Ier ooit sal kan. Eureka! Pa Coen wou natuurlik nooit sy lippe aan die Engelse storie sit nie, want die bitter van die Kakies het nog al die jare swaar op sy Boerehart gerus.

Die maak van tradisionele Beesvleis Wellington – die lang manier

Beesvleis Wellington is ‘n gereg wat met genoeg tyd, liefde en ‘n goeie bottel rooiwyn aangepak moet word. Span jou geliefde in om te help en saam-saam kan julle aan die Wellington én die bottel wyn werk. As julle alles nie haarfyn beplan en met presisie uitvoer nie, mors jy net ‘n peperduur stuk vleis op … so, gee dit jou alles. Ek het Gordon Ramsay se lang metode gebruik, maar het die resep wat vandag verkort.

_beesvleis-wellington-1-800
Sampioen-duxelle: Om die tradisionele duxelle te maak moet die sampioene baie fyn gekap word en hier het my voedselverwerker sy kant gebring. Maak botter baie warm in ‘n pan en braai die sampioene op hoë hitte tot die pan 100% droog is. Dit vat ‘n tydjie, maar stop vir liefie ‘n houtlepel in die hand en maak seker hy roer dit gereeld. Die resultaat is die geurigste sampioenpasta. Laat koel goed af.

Seël van beesfilet:
Na ‘n teugie wyn geur die filet met sout en peper en braai dit in ‘n baie warm pan tot bruin en geseël. So 30 sekondes aan al die kante. Dit verseker dat die sappe binne bly en geur die vleis. Laat dit heeltemal afkoel en verf dan die hele stuk filet met mosterd van jou keuse. My Ier gebruik altyd sy gunsteling mosterd – Masterfoods se warm Engels mosterd.

Die filet-bed: Stop, jy moet nou nie dink jy moet manlief én die bottel rooiwyn bed toe sleep nie! En moet ook nie dink die filet-bed is te veel moeite om te maak nie (skink maar nog ‘n glas wyn, knyp jou oë toe en druk deur), want as jy dié stap volg kry jy ‘n perfek gevormde Wellington. Plaas ‘n lang stuk kleefplastiek op ‘n plat oppervlakte en lê die snye parmaham langs mekaar in ‘n ry daarop uit. Die dun stukkies vleis moet mekaar oorvleuel en dit moet so lank soos die lengte van die filet wees. Smeer die duxelle versigtig oor die hele parmaham-oppervlakte. Plaas nou die afgekoelde stuk vleis bo-op en rol die vleis baie styf toe met die kleefplastiek. Rol die kante van die kleefplastiek toe en maak die rol so styf as wat jy kan. Plaas dit in die yskas vir 30 minute. Pssst …nou het julle ‘n tydjie om gou weg te glip kamer toe…

Skilferkorsdeeg:
Al moeg en uitasem? Byt vas. Gooi gou nog ‘n glasie wyn. Rol die skilferkorsdeeg effens dunner uit op ’n meelbestrooide oppervlakte en plaas die filet bo-op. Verf die kante van die deeg met water en vou mooi toe. Sny die orige stukke deeg af. Plaas die Wellington met die voukant na onder op ’n bakplaat.

Versiering en glans: Verf die hele besigheid nou met baie eiergeel. Plaas dit terug in die yskas vir sowat 15 minute sodat die deeg kan rus. Teen dié tyd moet die bottel al amper op wees. Om die Wellington nog mooier te laat lyk, sny een lang keep (moet nie heeltemal deur die deeg sny nie – trek net jou mespunt oor die deeg) in die middel af en dan snye kante toe – so 1 cm uitmekaar. Die einde is nou in sig! Vat jou verfkwas en gee vir Wellington ‘n laaste eiergeellagie. Strooi nou ‘n goeie hoeveelheid Maldon sout oor en uiteindelik is meneer reg vir die oond.

Baktyd: Bak vir 20 minute in ‘n voorverhitte oond teen 200 °C. Draai die hitte af na 180 °C en bak nog 15-20 minute tot die kors bruin is.

Rustyd:
Bottel nommer twee is natuurlik nou al oop. Moet nie haastig wees en die Wellington onmiddellik sny nie. Laat rus vir ten minste 10-15 minute voordat jy dit sny.

My Boere Beesvleis Wellington
Kyk, ‘n mens sukkel nie sommer met ‘n klassieke resep soos dié nie, maar om Pa Coen daar bo tevrede te hou het ek besluit om dit bietjie aan te pas en die helfte van die sampioene met fyn biltong te vervang. Gesondheid Coena ek drink ʼn glasie rooiwyn op jou! Die biltong is spesiaal vir jou Boerehart.
_beesvleis-wellington-3-800
Beesvleis Wellington met biltong
Die kortpad manier
Genoeg vir 4
30 ml botter
300 g sampioene, fyn gekap
1 knoffelhuisie, fyn gekap
blaartjies van 1 tiemietakkie
200 g biltong, fyn
750 g beesfilet
olyfolie
30 ml mosterd van jou keuse
8 snye parmaham
500 g skilferkorsdeeg
meel
2 eiergele, geklits
sout
swartpeper
Maldon Sout

Braai die sampioene, knoffel en tiemie in die botter tot gaar en heeltemal droog. Geur met ‘n bietjie sout en swartpeper. Laat afkoel. Meng die biltong deur en hou eenkant. Voorverhit die oond tot 200 °C . Maak ‘n kleefvrye pan baie warm. Smeer die filet met ’n bietjie olyfolie en geur met sout en peper. Braai aan al die kante tot bruin en geseël. Omtrent 30 sekondes aan elke kant. Laat goed afkoel. Verf mosterd met ‘n kwassie oor die hele stuk vleis. Rol die deeg effens dunner uit op ’n meelbestrooide oppervlak. Plaas die parmaham in die middel oor die deeg. Versprei die sampioenmengsel oor parmaham en plaas die filet bo-op. Verf die kante van die deeg met water en vou toe. Verseël en sny die oortollige deeg af. Plaas die Wellington met die voukant na onder op ’n bakplaat. Verf liggies met die geklitste eiergeel en sprinkel met Maldon sout. Bak vir 20 minute teen 200 °C. Draai die temperatuur af na 180 °C en bak vir ‘n verdere 15 minute tot goudbruin. Laat dit rus vir 10-15 minute voordat jy dit sny.

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skinny #bobotie

skinny #bobotie

Skinny bobotie - Anel PotgieterOMW has it just not been freezing cold of late? …And a perfect time to make a piping hot bobotie served with some steaming rice and chutney. Real Cape comfort food for the whole country!

I developed a healthier version of this traditional dish for the South African Mushroom Farmers’ Association who is promoting a 50/50 mushroom to meat ratio – it’s called blendability. It’s rather clever I would say. By following this formula you decrease the total calorie, fat and saturated fat intake without losing any of the flavours that have made bobotie such a national favourite. In fact, mushrooms have a rich umami flavour profile that actually enhances and deepens the flavour of the meat naturally – whilst adding healthful nutrients such as potassium, B-vitamins and antioxidants to every bite. You will also be reducing your sodium intake by 25%.
Skinny Bobotie -Anel Potgieter 2

I would be most interested to know what you might think of this healthy take on a recipe that has been a part of our heritage for so long…

Skinny Bobotie
Serves 6-8

1 thick slice of brown bread, crust removed
80 ml skimmed milk
30 ml olive oil
2 onions, finely chopped
400 g big brown mushrooms, finely chopped
400 g lean beef mince
15 ml mild curry powder
10 ml turmeric
60 ml lite chutney
20 ml white wine vinegar
5 ml salt
30 ml raisins (optional)
6 lemon leaves (optional)
Egg custard
2 eggs
250 ml skimmed milk
pinch of salt

Preheat oven to 180 °C. Soak the brown bread in the milk to soften. Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork. Cook until you see no juices in the bottom of the pan. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well. Gently cook for a further 5 minutes. Spoon the mixture into a 25 x 20 cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture. Beat the eggs and milk together and season. Gently pour the egg mixture over the meat. Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad.

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carbonnade | classic belgian beef, onion and beer stew

carbonnade | classic belgian beef, onion and beer stew

SONY DSC

I visited my friend, Chef Peter Ayub to make this very moreish classic Belgian beef, onion and beer stew. Perter says: “Use any piece of beef from the forequarter of the animal, such as the brisket or chuck. These are some of the cheaper parts, but has the most flavour. What gives the dish it’s unique flavour is the caramelized onions and beer combination. The dish is only seasoned with thyme, bay leaves, salt and pepper.”

Serve this up with crushed potatoes, gnocchi, rice, noodles or a baguette. If you want to give it an Eastern flavour add some dill and sumac and serve it with minted yogurt and flatbreads.
_Chef Pter Ayub - Foto Verskaf 800
Carbonnade
(Recipe Peter Ayub)
1.5 kg of beef topside and beef chuck, cut into bite size pieces
salt and black pepper
60 ml canola oil
75 g salted butter for sautéing onions
1 kg of finely sliced onions
100 g salted butter for roux
100 g cake flour
3 bay leaves
25 g Brown sugar
10 g fresh thyme leaves –– roughly chopped
700 ml of draught beer
1 litre of beef or chicken Stock (shop bought is absolutely fine)
salt and black pepper
2 handfuls roughly chopped parsley

Pat the beef pieces dry with paper towel and season generously with salt and pepper. Heat the oil in large heavy based saucepan or Casserole dish – to almost smoking. Brown the meat – you will need to do this in batches – remember do not keep stirring – you need to give the meat time to brown. Keep all the browned meat aside. In the same pot heat the 75g butter and sauté the onions until soft and slightly brown and at the same time, scrapping all brown bit of the bottom of the pot from searing the meat. Add the 100g butter, melt and then add the flour. Cook gently and form a roux – low heat. Return the beef to the pot. Add the bay leaves, sugar, thyme and little more salt and pepper. Add the beer – cook on low heat for about 5 minutes and add the stock. Bring to the boil and skim off any excess fat. Cover with lid and place in the oven at 160 °C for approximately 2 hours. Before serving skim off any excess fat and adjust seasoning. Sprinkle with Freshly chopped parsley

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hungarian pork steaks with rocket and basmati rice

hungarian pork steaks with rocket and basmati rice

_Hungarian Pork Steaks 800

I made Jamie Oliver’s delicious and comforting Hungarian pork steaks on Expresso this morning. It’s healthy, fast and easy to prepare. The flavour is rich and smokey and tick all my boxes for a winter warmer.

Hungarian Pork Steaks

(Recipe: Jamie Oliver)
Sauce:
2 mixed-colour peppers
1 red onion
1 carrot
1 bulb of fennel
1 eating apple
olive oil
2 tsp sweet smoked paprika, plus extra to serve
4–5 fresh bay leaves
4 cloves of garlic
2 tbsp balsamic vinegar
700 g passata
Pork
500g pork fillet
1 tsp ground coriander
To serve
cooked basmati rice
70g rocket
1 lemon
4 tbsp fat-free natural yoghurt

Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, Add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly.

Slice the pork into 8 medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred.

Add the balsamic and passata to the peppers, season to taste and bring to the boil. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, Place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice.

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nine-hour #beef short rib

nine-hour #beef short rib

Beef short rib

On an invitation to visit Simonsig recently we were privileged enough to taste the Tiara 2011 – Simonsig’s classic red Bordeaux blend of Cabernet Sauvignon (66%), Merlot (21%) and Petit Verdot (9%). It is not just an easy drinking wine… it’s tantalisingly good.

Simonsig Tiara 2011 800We ate at the lovely Cuvée Restaurant and chef Lucas Carstens served the most delicious
beef ribs that had such deep red wine flavours that one almost lost oneself in the subtle complexities of the dish. The ratio between the fat and meat was just right and savoured with the Tiara had my taste buds doing cartwheels of delight. It was simple … but the dish was complex in both flavour and taste – just one of those real winter warmers on a plate.

I had to ask Chef Lucas for the recipe. Happy ribbing!

Nine-hour beef short rib
(Recipe: Chef Lucas Carstens)
1 whole beef short rib, deboned
3 onions, diced
4 carrots, diced
1 leek, chopped
1 bunch thyme
1 stick of celery, chopped
5 garlic cloves
1 bunch of parsley
1 bay leave
3 litre beef stock
300 ml red wine
salt
pepper

Preheat oven to 150 °C. Season the beef rib with salt and pepper, and place in a large oven tray. Sweat the onions, carrots, leeks, thyme and celery together in a large frying pan, and brown over med heat, add the garlic, parsley and bay leave, and deglaze with the red wine. Add the mixture to the beef rib and pour over the beef stock. Wrap the oven tray with foil. Place the tray in oven and cook for 9 hours. When rib is done remove the rib from the cooking liquid, strain the liquid into a pot and reduce the liquid till a rich sauce consistency.

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pea and eisbein #soup

pea and eisbein #soup

pea and eisbein soup
I don’t know about you but I am freezing. And a bowl of soup is the answer! There is something about making your own, homemade soup that is both soothing and satisfying. Thankfully the process is also free from all those chef rules and regulations – you don’t need measurements – just use what you have in your fridge and I can assure you it would be delicious.

If you have two able hands, some time to spare and a whole lot of veggies you can create something quite beautiful and warming for that cold winters’ day. Haul out your mandolin slicer, pour yourself a good glass of wine and you have something splendid in the making.

I am mad about a simple bowl of pea and Eisbein soup. All I do is cook the smoked Eisbein, take the meat,skin and fat of the bone and blitz this with the peas. The skin and fat of the Eisbein gives the soup a silky and smoky flavour. You have to try this for yourself – it’s delicious with a big D.

Pea and Eisbein Soup – a true winter warmer
(Enough for 10)
850 g smoked Eisbein, with bone
8 cups of water
200 g onion, diced
200 g carrots, cut into blocks
2 celery sticks, with leaves
handful of parsley
5 black peppercorns
1 t salt
1 kg frozen peas
To serve:
a handful of mint leaves, finely chopped
cream

Boil the Eisbein, water, onions, carrots, celery, parsley and peppercorns for about 3 hours until soft. Remove the Eisbein from the pot. Cut the meat and fat off the bone, then cut into smaller pieces and put back in the pot full of yummy liquid (fat, skin and everything). Put in the peas and salt and cook for a further 15 minutes. Then, blitz everything – either with a handheld blitzer or a liquidiser until all ingredients have been finely blended. Taste for seasoning. Serve with a dash of cream and some leaves of finely chopped mint.

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Lomo al Trapo | Fillet in a salted cloth | Colombian style!

Lomo al Trapo | Fillet in a salted cloth | Colombian style!

Lomo al Trapo
I got so excited when I read about Lomo al Trapo – this is a Colombian specialty where a beef fillet is wrapped in a thick layer of course salt inside a dry cotton dishcloth and tossed straight onto the coals. Yep, dishcloth and all!

After a short while the wrapped cloth catches fire, allowing the fillet to cook within the salt encrusted layer. People when you light your next braai dare yourself to do something different…something adventurous…even cautiously reckless. I did, I took the original recipe and tweaked it a bit here and there. The outcome, as you break open the smouldering lappie and hardened, salted crust you will see a perfect medium rare steak with a salty outer layer. Just plainly awesome. Serve this with a gremolata or a bit or horseradish and you have a meal fit for a king.

This image via Food52

This image via Food52

Wrap the fillet

Wrap the fillet

Place on hot coals

Place on hot coals

It will look like this after 16 minutes

It will look like this after 16 minutes

Open at the table with great fanfare

Open at the table with great fanfare

First prepare your coals. Then proceed with preparing the fillet. As soon as you have wrapped and tied the fillet in the salt and herb-layered cloth, place it immediately and directly onto the coals. Do not allow the meat to stand in its salt-colth before cooking as this could make it too salty.

Beef fillet in a salted cloth

(Serves 6)
22 cm filet steak
250 ml red wine
3 garlic cloves, crushed
750g coarse salt
15 ml coriander seeds, finely ground in a pestle and mortar
5 ml black pepper, also finely ground in a pestle and mortar
10 ml freshly-picked rosemary leaves
One clean cotton dishcloth (that you are willing to sacrifice…)
String to bind the meat

Place the fillet, garlic and red wine in a basting pan and allow to marinade for two hours. Prepare your fire with a good quantity coals (wood or charcoal). Place the dishcloth flat on your work surface then spread the salt, herbs and spices evenly over the dishcloth. Remove the fillet from the red wine and pat it dry with paper towel before positioning it diagonally across the dish cloth. Then, tightly wrap the salt layered dish cloth around the fillet and bind with the string. Make sure you cover the whole piece of meat with salt. Place the wrapped-up fillet, cloth and all immediately onto the fire. In a few minutes it will catch fire. Braai the fillet for precisely eight minutes on each side and eight minutes on the other side. For best results, use a meat thermometer to check the internal temperature of your meat: For medium-rare the internal temperature of the fillet needs to reach 55°C tot 60°C. Once you have taken the meat of the coals, break open the smouldering cloth, crack-open the salt cocoon. Let it rest for 10 minutes and serve with your favourite sauce on the side.

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cabbage and lamb bredie for six for under R50

cabbage and lamb bredie for six for under R50

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If there ever was a man who could work with a small amount of money and still eat like a king, it was my father, Coen Potgieter. Dad taught us all how to count our pennies without being stingy and taught us the valuable lesson of how to eat like a king on a cash-strapped budget.

Yes, my parents were very smart – they bought their meat in bulk, we packed, marked it with one of those big fat koki pens just before it was put into the freezer.
I remember when the whole family used to go fishing on Saturdays. Of the fish that we caught, some of them were cut up into thick slices and frozen whilst the other portions were made into curry fish and stored in the pantry. Growing up we also had a huge garden and our parents taught us how to grow our own fruit and vegetables.

These lessons have stayed with me my whole life. So last month when I bought one of those bulk packs of lamb for R69.99 p/kg, I packed it, labelled it and froze it – just as we always used to do when I was young. A few days later I hauled a pack out of the freezer and made this glorious koolbredie. It serves six people – all for under R50. By the way the cabbage came out of my garden. Dad would have been proud.

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cabbage and lamb bredie for six for under R50
 
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Cook time
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Author:
Serves: 6
Ingredients
  • 4 tablespoons oil (R2.00)
  • 500g lamb on the bone, cut in large cubes (R35.00)
  • 1 large onion, grated (R3.00)
  • 1 clove garlic, grated (R1.00)
  • 3 medium potatoes, quartered (R5.00)
  • 1 kg of cabbage, about half a cabbage, sliced finely (R0.00 - from my garden)
  • 3 cups water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • juice of half a lemon (R2.00)
Instructions
  1. Fry the meat in oil for about 15-20 minutes until golden brown - stirring constantly. Do not try to shorten this process. Add the onion and cook for a further 5 minutes. Then add the remaining ingredients and cook slowly for at least one and a half hours until the meat is tender and cooked though. It should be dry but still juicy. Finally add the lemon juice and season with salt and pepper. Serve with a thick slice of fresh bread.

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salty lamb rib + wheat and bean risotto

salty lamb rib + wheat and bean risotto

salty lamb ribs + wheat and bean risotto

Like scenes from the iconic movie, Thelma and Louise, Errieda and I let out an excited whoop as we saw the signboard “Vanwyksdorp Mall”.  We never saw “the mall”, but rather found ourselves in the midst of an Easter market in the middle of the Little Karoo.  Who would have thought?  It was like stepping into a live film set of the locally produced Faan se Trein.  “It is as if a production crew was specifically instructed to make this Easter market wonderland for the two of us”, said Errieda with contented surprise.  We were in our own food and people Utopia!

Van Wyksdorp Teken

Our first stop was “The Barking Frog”, for a cup of coffee.  Henry informed us that the “Barking Frog” was open 7-days a week and sometimes an entire tour bus would make its way over the mountain pass and long gravel road all the way from Mossel Bay.  A cup of coffee would set you back R15, a milk tart, toasted sandwiches and pastries could stretch the budget by between R15 and R22.   Errieda had the chicken pie with a crunchy salad with fresh raw baby corn.  What a marvellously, refreshing surprise – right in the middle of this isolated town.

The Barking Frog

Just in front of The Barking Frog, we met Pam Du Toit, selling her home-grown bok choi and deep purple eggplants along with her fresh herbs and purple cauliflower plants.  I found myself wondering again in awe “… bok choi and eggplant in Van Wyksdorp?” Well, yes … I found it in the middle of the Klein Karoo.

Many hours later, with the locals still lingering in the beer tent with their ice-cold beers and music we made our way back along to our mountain retreat.  We may have left our footprints in those very dusty tracks but it was the people, the food, the barking frogs that left their prints in our hearts.

As the sun set over this beautiful part of the world, I decided to it would be fitting to make an oven roasted lamb ribs with a wheat and green bean risotto.

Where is Van Wyksdorp?
Van Wyksdorp is located on the R327, 42 kilometers from Ladismith

The Barking Frog
Henry Jones 083 653 8009 | 028 551 2597

Van Wyksdorp
vanwyksdorp.com

 

salty lamb rib + wheat and bean risotto
 
Prep time
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Total time
 
Author:
Serves: 6
Ingredients
  • Lamb ribs
  • 2 lamb ribs
  • salt
  • pepper (I prefer white pepper , but you can also use black pepper )
  • aluminium foil
  • Wheat and green bean risotto
  • 1 cup wheat
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme (not dried thyme)
  • 300g green beans – cut half in the length and then sliced in two
  • 150g parmesan cheese, finely grated
  • 250ml double cream
  • Cook the wheat, salt and fresh thyme for about 45 minutes until almost cooked - the wheat should still have a bite. Add the beans and cook until the pot’s bottom is dry. Add the Parmesan cheese and cream and simmer for another 5-10 minutes until thick
  • Pan fried tomatoes
  • 200g tomatoes on the stem
  • 2 tablespoons olive oil
  • Maldon salt
Instructions
  1. Lamb ribs - Preheat the oven to 180 °C. Sprinkle a good amount of salt on both sides of the ribs and rub it in with your hands. Sprinkle a little pepper over the lamb. Cover with foil and bake in oven for an hour. Then take the foil off and bake for another hour.
  2. Wheat and green bean risotto - Cook the wheat, salt and fresh thyme for about 45 minutes until almost cooked - the wheat should still have a bite. Add the beans and cook until the pot’s bottom is dry. Add the Parmesan cheese and cream and simmer for another 5-10 minutes until thick
  3. Pan fried tomatoes - Fry tomatoes over medium heat in olive oil in a pan until begin to burst open. Remove and sprinkle with salt.

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let’s #braai some steak!

let’s #braai some steak!

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{something unadulterated}
Steak! Out of all the gazillions of steak recipes, one of my favourites (and the simplest of things) is grilled steak on the fire with garlic butter. There is something unadulterated about this that is just perfect when you a craving for a good steak. Served with some salad on the side, you just can’t go wrong.

{steve maresh}
I chatted to Steve Maresh from the Local Grill in Johannesburg (winner of this years’ Steakhouse of the Year”), I asked him a few questions on how to make the perfect steak, here is what he had to say … “My perfect steak is cooked on oak staves on a gas Webber. The staves are soaked in water overnight and placed on the hot grill for a minute before turning over. Place the lightly seasoned steaks on the staves. Close the Weber lid for 12 minutes and then just before serving, brown/caramelize the steaks on the hot grill. Place back on the now smoldering staves and serve. …Cooking with Himalayan salt blocks come a close second…”

{my version}
So there you have it … but let’s face it not all of us have the time to rush out and buy wooden staves and salt blocks …taking nothing away from this must-try-once-in-a-lifetime-recipe…. Here is my home styled version to cooking the best steak:

steak with garlic butter

Tips for frying the best steak at home

Stoke the coals so there is a strong flame.
Add a little bit of oil in your griddle pan.
Now place the pan on top of the flame and leave it until your pan is smokin hot.
I season my steaks before I put it in the pan – just with salt and black pepper.
Then fry 3.5 min on one side and 3.5 minutes on the other side (this is for a cut of steak that is +-2cm thick).
Let it rest for 6-8 minutes.

For my garlic butter

2 Tbs butter
1 tsp grated garlic (if you want more add more)
1 small pinch of cayenne pepper (optional)

Mix together and put in fridge to harden.

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beef + veg and married life in the suburbs

beef + veg and married life in the suburbs

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{missing in action}
I have been missing in action for the past few months with work, the FreshlyBlogged competition and a host of other engagements. As a result Rick was somewhat neglected – we were like ships passing in the night. When we did see each other it was a bark about this or a mumble about that…you know how it goes when life just gets too busy. 🙂

{let me surprise hubby}
So when at long last I got the opportunity to get my life into my normal routine… I decided to make him his favourite meal – Beef and Veg. I thought I would surprise him with a beautifully set table, candles, a good bottle of red wine and a scrumptious meal.

I took a beef roast and placed it in the bottom of a roasting pan, added all the veggies and herbs that were lying at the bottom of my fridge and then poured some red wine and balsamic vinegar over the lot …. Well the dish was tender, flavourful and simply delicious.

{happpy night … nope}
Now you are probably thinking that we had this cosy, catch-up evening with candles and all. Nope, he phoned me early evening to say that he would not be home early – he had some work matters to attend to. So there I was sitting all on my own getting hammered on the wine.

Oh well this stuff happens, when he did get home I had a few sharp words to say…and so did he. We barked a bit more and I eventually gave Rick his dinner on a tray in front of the telly. You see married life in the suburbs is full of frustrations, trials and tribulations.

{what did i learn}
What did I learn this time around? Well nothing – but I still enjoyed cooking the dish, I still loved laying the table, I still loved photographing the dish the next morning before work … maybe next time…

B&V 5 800

 

beef + veg roast
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1.2kg beef roll
  • 3 onions, quartered
  • 4 spring onions, roughly chopped
  • 3 potatoes, quartered
  • 6 thyme sprigs
  • handful of parsley
  • 250g cherry tomatoes
  • ¼ cup olive oil
  • ½ cup of red wine
  • ¼ cup of balsamic vinegar
  • 1 ½ t salt
  • 1 t black pepper
Instructions
  1. Preheat the oven to 200 °C.
  2. Put all the ingredients in a baking tray. Toss the vegetables with your hands so that the beef and veggies are well seasoned with the salt, pepper, olive oil, balsamic vinegar and the red wine.
  3. Bake for 1hr20 min or more in the oven till done – check every now and then. Take the roast out of the oven and cover with foil and then let it rest for 20 minutes.
  4. Cut the beef into slices and put some of the veggies and sauceover the meat.
  5. Serve with lashings of sourdough bread.

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beef burger – keep it simple

beef burger – keep it simple

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{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #10 competition}

Burgers in my opinion are connected to experiences. The best burger I ever ate, was at the age 18, my first year at varsity, half-intoxicated after an evening of drinking and dancing. It was 4 am in the morning, my buddies and I were at a roadhouse on the PE beachfront. It was a messy tomato chillie burger. Was it the best culinary burger? No, but it was the burger I will remember forever!

I decided to ask five of my favourite chefs what was their best burger and potato side dish. Nic van Wyk (Diemersdal Eatery), Pete Goffe-Wood (Masterchef judge), Jackie Cameron (Hartford House), Henry Vigar (La Mouette), Andrew Robertson (Tsogo Sun) shared their opinions. Unsurprisingly, it’s all about honouring and respecting the ingredients… simplicity gives the burger its originality.

They wanted a good bun, a real beef patty, cheddar cheese, shredded lettuce, homemade mayonnaise, BBQ sauce, onion (cooked or raw), gherkins, homemade chips with aioli or mayonnaise and Nic added what I love – the Jalapeño relish.

So listening to the professionals I made a burger with a simple flavoursome beef patty, mature cheddar cheese, chunky homemade chips, homemade mayonnaise and added my favourite topping tomato + gherkin + Jalapeño relish. It was delicious, simple and honest.

By all means, taper your burger to your taste…but keep it simple, honest and true and it will be a happy memory for whoever may venture a bite.

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beef burger - keep it simple
 
Author:
Ingredients
  • Beef Patty
  • 1 large onion (200g) onion, finely chopped
  • 2 Tbsp olive oil
  • 500 g beef chuck, deboned with sinews removed and milled OR 500g mince
  • 1 egg
  • ½ hamburger bun, soaked in water and then water squeezed out
  • 1 tsp salt
  • ½ tsp milled black pepper
  • ½ tsp garlic powder
  • 2 tsp wholegrain mustard
  • For patty grilling
  • 2 Tbsp oil
  • ¼ cup Spur Original and Spicy grill basting sauce
  • Tomato, gherkin and Jalapeño relish
  • 2 Tbsp olive oil
  • 3 tomatoes (350 g), chopped
  • 3 large gherkins (110g), chopped
  • 70g pickled Jalapeño chillies, chopped
  • 2 Tbsp Spur Original and Spicy grill basting sauce
  • ¼ tsp salt
  • ¼ tsp milled black pepper\
  • Homemade Fries
  • 4 large potatoes, peeled and cut into your favourite chip size – do not cut them too small.
  • Oil for deep frying
  • Maldon salt
  • Two-minute stick blender mayonnaise
  • 1 egg, at room temperature
  • 1 cup oil, sunflower oil – not olive oil
  • 1 Tbsp white wine vinegar
  • 2 tsp wholegrain mustard
  • ¼ tsp salt
  • Large pinch of garlic powder
  • "Raw" onion
  • ½ onion, sliced into rings
  • ½ cup of boiling water
  • Other ingredients
  • 4 hamburger buns, toasted
  • 4 thick slices of mature cheddar cheese
  • iceberg lettuce, cut very finely
Instructions
  1. Beef Patty - Fry the onions in olive oil for 30 minutes on slow to medium heat. This allows the onions to become soft and caramelised until they take on a deep caramel colour. We want to infuse the sweet flavours of the caramelised onions into the burger.
  2. Add the onions to all the other burger ingredients.
  3. Mix well and form patties of 150g each.
  4. Add oil to griddle pan and fry till done as per your taste, basting with the Spur sauce every time you turn the patties.
  5. Tomato, gherkin and Jalapeño relish - Add all ingredients into a pot and cook for 20 minutes over medium heat. Stirring occasionally. The relish should have a thick consistency.
  6. Homemade Fries - Parboil your cut chips in salted water for 4½ minutes.
  7. Drain and leave to dry. Allow at least 1 hour for the cut chips to dry properly.
  8. Heat your oil to 180 ˚C and fry until golden and crisp.
  9. Drain on kitchen towel and sprinkle with Maldon salt.
  10. Two-minute stick blender mayonnaise - Break the egg into a tall container (the best is to use the stick blender’s own container) or jug, then add the oil. Let it settle for a few minutes.
  11. Place your stick blender right on top of the egg at the bottom of the jug and start blending until the mayonnaise starts emulsifying. S-l-o-w-l-y pull the stick blender up to complete the emulsification process.
  12. Add the rest of the ingredients and mix well.
  13. "Raw" onion - Pour the boiling water over the onion and allow to stand for 5 minutes. Drain the water and set aside.
  14. By following this method, you will still retain the crunchiness, crispness and flavour that you need but will tone-down the original pungency of the onions.
  15. To assemble - Generously smear the mayonnaise on your toasted bun, adding the shredded lettuce.
  16. Add your cheese then the beef patty. Top your burger with the tomato relish and the crunchy onions. Serve with some homemade, hand-cut crispy fries.
  17. Five ideas to pimp up your homemade mayonnaise -
  18. Add chopped fresh parsley and coriander for that fresh flavour with salads;
  19. Add a bit of wasabi paste to your mayo you can really impress your guests when you serve sushi;
  20. Add some black pepper and it will be with baked potatoes;
  21. Chopped capers and lemon will work wonders to a simple fish dish;
  22. Add a bit of masala mix and try it with some home fries.

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how to beef up a beef sandwich with my mom’s sweet and sour mustard

how to beef up a beef sandwich with my mom’s sweet and sour mustard

This is my ultimate beef sandwich. Fabulous bread, some roasted beef leftovers, gherkins, onions, tomatoes, avos and then my mom’s sweet and sour mustard. This specific mustard is something I had to make weekly when I grew up. It’s the South African sweet & sour mustard (soet mostert) but without the condensed milk. It goes perfectly with beef + pork + turkey and just about anything else.

So the real secret that I am letting you in on is mom’s recipe … so you better give it a try and then keep the recipe to yourself. Bon appétit!

Watch me make this by clicking here.

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Tips:
If you substitute the mustard with 1 teaspoon of mustard powder you can also use it as a “mayonnaise” for your potato salad.
Use the “mayonnaise” with cooked onions and you have “slaphakskeentjies”.
It keeps very well in the fridge for over a week.

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how to beef up a beef sandwich with my mom’s sweet and sour mustard
 
Prep time
Cook time
Total time
 
Sweet and sour mustard
Author:
Ingredients
  • Sandwich
  • Bread of your choice
  • Roasted beef, sliced
  • Gherkins, sliced
  • Tomatoes, sliced
  • Red onions, sliced
  • Avocado, sliced
  • Chilies, chopped
  • Salt and pepper for seasoning
  • Mustard Sauce
  • 3 Eggs
  • ½ cup Sugar
  • ½ cup Vinegar (I use spirit vinegar)
  • ½ tsp Salt
  • 1 heaped Tbsp Masterfoods Hot Mustard (Shop around for this, it is worth it if you like a hot mustard :-))
Instructions
  1. Beat the eggs and add the sugar little by little until mixture is light and fluffy.
  2. Add salt and then add the vinegar slowly while beating well.
  3. Place your sauce over a double boiler and whisk until the mixture starts to heat up and thicken.
  4. Just before your sauce starts to boil, remove from the heat and add the mustard. Mix through.
  5. Allow your mustard sauce to cool before serving.
  6. Put your sandwich together and smother with some of this delicious mustard.

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