Smoky Flavour
Q: How do I get a smoky flavour to meat that is cooked in a kettle braai? A: Smoking with Speciality Wood – Speciality wood...
Chicken and Leek Stroganoff
This is a really tasty cross between a French fricassee and a Russian Stroganoff. If you put some rice on to cook, you can quickly...
Pomegranate Khoresh with Chicken
This recipe is from the book New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij and similar to a...
Devil Style Chicken
The name comes about due to the butterflied chicken liberally seasoned with red chili flakes, but for a milder version just omit the spice. 1...
Guineafowl
Guineafowl can be tough, but slow cooked this way, in red wine and marsala sauce, they are delicious, and has become a firm favourite at...