Archive for May, 2012

Butterfly Lamb

Posted in Braai, Food on May 10, 2012 by ribshackred

Here’s a Mother’s Day Braai recipe. Changing thing up from the usual garlic and herb flavoured lamb. So treat the woman in your life with a great braai.


3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper

1 1/2 kg deboned leg of lamb3 tablespoons honey



Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.

Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.

Braai over medium/low coals until done (also about 40 minutes)

Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.


Braai Apron

Posted in Braai on May 9, 2012 by ribshackred

This braai apron has all the gadgets to braai anytime, anywhere and anyhow. What do you think?

Opening a wine bottle DIY style.

Posted in Wine on May 8, 2012 by ribshackred

I’m definitely a cork screw kind of guy, cause sometimes you must be very creative to uncork a bottle of wine. What do you think of this guy’s MacGyver plan to open a bottle?

Lamb and Oxtail Potjie

Posted in Braai, Food, Rib Shack Red on May 3, 2012 by ribshackred

Here’s a great potjie recipe to enjoy on those lazy weekend afternoons. With friends, ‘n potjie and Rib Shack Red, nothing can go wrong.

1kg oxtail
1kg lamb neck
1 onion
¾ cup olive oil
1kg small potatoes
500g small carrots
500g butternut
4 baby marrows
1 packet/tin corn
1 packet green beans
1 packet fresh mushrooms
250ml Rib Shack Red
500ml Coca-Cola
500ml fresh dairy cream

Marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcestershire sauce, Knorr oxtail soup powder, Mrs Balls chutney

Fry the onion in oil and add garlic flakes into the pot.
Add oxtail and sheep neck in pot and fry until meat and onions are brown.
Spice the meat with marinda salt, Robertson steak and chops and Worcestershire sauce.
Add red wine, Coca-Cola and 1.5 cups of water and place the lid on pot.
After 90-120 minutes, add the small potatoes and carrots and 1.5 cups of water.

Let the pot cook for another 15-20 minutes.
Cut the butternut in rings and place it on top of the potatoes and carrots.
Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.

Place the lid on the pot for 10-15 minutes whilst making the sauce.
In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Ball’s chutney and stir the mixture on a heated plate.


Cool midweek pic. Aai Cheetahs, it was close, but no cigar against the H-Landers!

Posted in Sport on May 2, 2012 by ribshackred