Archive for July, 2011

Cure for anxious Bok supporter- Focus on the braai- Lamb(ie) chops with a (Gerhard) Mostert Sauce

Posted in Braai, Braai Recipes, Rib Shack Red, South Africa, Sport, Wine, Wine and dine on July 29, 2011 by ribshackred

Will it be “like lambs to the slaughter” in Sheep Country? Or Will Lambie kick some kiwi bud?

This weekend is the world’s best rugby team against South Africa’s second best rugby team. It is a daunting prospect so my solution is; focus on the braai not the game.

So what to braai with the big game?

Lamb(ie) chops with a (Gerhard) Mostert Sauce



Great lamb chops with Dijon mustard and garlic, along with herbs.

  • 4 to 6 large rib or loin chops
  • 1 lemon, halved
  • garlic powder
  • freshly ground pepper
  • chopped fresh parsley
  • Dijon mustard
  • wheat bran or plain bread
  • non-stick cooking spray

Method: Braai it your way!

Recommended Wine– RSR for sure!


A Fantastic Lamb Potjie

Posted in Braai, Braai Recipes, Food, Rib Shack Red on July 19, 2011 by ribshackred

There is no denying that a potjie is a great social event and while it is great for those chilly winter days, it can be enjoyed on any day of the year.

Here is a great recipe ad a few tips.


800g lamb
2 onions, chopped
5 carrots, sliced
1 bunch green beens, cut in half
10 patti pans
250g mushrooms (1 punnet)
10 baby potatoes, peeled
3 mielies, each mielie cut in 3 pieces
salt and pepper


  1. Heat the oil in a large, heavy black pot and fry the meat and onions until brown. Season to taste while frying.
  2. Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60-90 minutes (until tender).
  3. Add the potatoes and mielies (and any other veggies that take a long time to cook).
  4. Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
  5. When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
  6. Serve with rice or samp.

3 Potjie secrets:

  1. Don’t stir the pot. Ever. You are allowed to move things around ever so slightly but never stir!
  2. Always make sure there is enough liquid at the bottom of the pot – just enough to cover the meat.
  3. There is a difference between a potjie and a stew – don’t mix everything together, it shouldn’t look like a stew once you’re done! The meat etc. should be at the bottom with the veggies in layers – steamed to perfection. The veggies should be soft but still firm.


South African Leather Dresses- Did you know?

Posted in South Africa on July 11, 2011 by ribshackred

South Africa Leather Dresses- Did you know?

How to grill the perfect sirloin steak

Posted in Braai, Food on July 4, 2011 by ribshackred

How to grill the perfect sirloin steak. Here’s a few handy tips