Archive for December, 2012

SA Blog of the year nomination- Click to vote for this blog

Posted in Uncategorized on December 19, 2012 by ribshackred

SA Blog of the year nomination- Click to vote for this blog in the Best Food and Wine and best Sports blog category.

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Weber Leg of Lamb

Posted in Braai Recipes on December 13, 2012 by ribshackred

Leg of LambWhat about getting into the festive mood, with a Christmas braai. Here’s a great leg of lamb braai recipe, to pair excellent with a glass of Rib Shack Red.

Ingredients:

  • coarse salt (enough to cover leg of lamb)
  • ground pepper (enough to cover leg of lamb)
  • Crushed garlic (enough to cover leg of lamb)
  • olive oil (enough to cover leg of lamb)

Method:

  • Crush at least 3 garlic cloves and mix with olive oil.
  • Rub mixture over the entire leg of lamb.
  • Leave for a few minutes (5) to absorb.
  • Then rub freshly ground salt and pepper over the lamb.
  • Prepare the Weber with a drop tray in middle and coal on either side. When coals are white, place lamb in the middle, on the grid over the drip tray. Put the Weber lid on, with vents open.
  • Check from time to time. Cooking should take 90min. Close vents to slow down cooking if needed.

Source: grouprecipes

Remember, safety first!

Posted in Men, Wine on December 6, 2012 by ribshackred

safety first

Curry sosaties

Posted in Braai Recipes on December 5, 2012 by ribshackred

Here’s a great curry sosatie recipe to make your mouth water at this weekend’s braai. For even greater times, just add Rib Shack Red.

 Curry sosaties

Ingredients:

  • 2 kg lamb, cubed
  • 50 ml butter or oil
  • 2-3 onions, chopped
  • 3 cloves of garlic, crushed
  • Peeled & grated ginger, equalling the garlic in volume
  • 30 ml mild curry powder
  • 15 ml turmeric
  • 50 ml brown sugar
  • 15 ml salt
  • 500 ml brown vinegar
  • 125 ml apricot jam or apricot chutney
  • 3 bay leaves, torn

Method:

Lightly fry the onions in the oil for about 3 minutes.

Add the garlic, ginger, curry powder, turmeric and fry for another minute. Stir in the vinegar, jam (or chutney), sugar and salt and bring to a boil.

Remove from heat and let cool down. Place the cubed meat into non-reactive bowl, add the torn bay leaves and pour the marinade over the meat.

Toss thoroughly ensuring all the meat is in contact with marinade. Cover the bowl.

Marinade overnight or up to 3 days, tossing the meat every 8 -12 hours.

Skewer the meat alternating between different types of meat (if relevant).

Braai for about 10 – 12 minutes.

Source: food24