Archive for January, 2014

Rubbed sirloin and crushed potato salad

Posted in Braai on January 30, 2014 by ribshackred

RibHere’s a great rubbed sirloin and crushed potato salad recipe to try this weekend. Best with some company and a glass of Rib Shack Red.


  • For the rub:
  • 50 g whole coriander
  • 25 g peppercorns
  • 50 g mustard seeds
  • 30 g coarse salt
  • 15 g paprika
  • For the salad:
  • 2 pieces of matured sirloin – 200 g each
  • 800 g baby potatoes – cooked in their skins
  • 50 g onions – chopped
  • 30 g capers – chopped
  • 50 g anchovies – chopped
  • 90 g olives – pips removed
  • 30 g parsley – chopped
  • olive oil
  • freshly squeezed lemon juice
  • black pepper and coarse sea salt


First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.

Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.

While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!

Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.

Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.

Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.

Put a couple of slices of sirloin on top of the potato salad and you’re done.

Source: food24

The original Master of Mo…

Posted in Men on January 29, 2014 by ribshackred

A Rib Shack Red cheers to Tom Selleck on his 69th birthday!


Garlic and lemon lamb chops

Posted in Braai Recipes on January 21, 2014 by ribshackred

RIbHere’s a super quick Garlic and lemon lamb chops recipe for the braai. With not a lot of prep time needed, you can enjoy a glass of Rib Shack Red.


  • 4 cloves garlic – crushed
  • 2 ml freshly chopped rosemary
  • 100 ml lemon juice
  • 5 ml freshly ground black pepper
  • 20 ml olive oil
  • 8 lamb chops


Mix crushed garlic, rosemary, lemon juice, black pepper and olive oil together. Pour over chops and marinate for 15 to 20 minutes.

Cook over medium coals on the braai or under a medium-hot grill for about four minutes on each side. Don’t overcook otherwise the chops will become tough.

Season with salt and serve with baked potatoes and veggies or salad.


Source: food24

A Rib Shack Red cheers to James May on his 51st birthday!

Posted in Men on January 16, 2014 by ribshackred

Which Top gear presenter is your favourite?


A classic braai…

Posted in Braai on January 11, 2014 by ribshackred


Moroccan coffee and cardamom lamb

Posted in Braai Recipes on January 8, 2014 by ribshackred

RibHere’s an interesting Moroccan coffee and cardamom lamb braai recipe to try this weekend. A great combination of flavours to pair perfectly with a glass of Rib Shack Red.


  • 30 ml whole coriander seeds
  • 8 cardamom pods
  • 8 onions – peeled
  • 25 ml olive oil – for drizzling
  • 1.50 kg leg of lamb
  • 15 ml freshly ground coffee beans
  • 10 ml turmeric
  • 1 punnet small rosa tomatoes
  • 15 ml Moroccan dukkah – to serve
  • 25 ml lemon or lime preserve – to serve


Preheat oven to 160°C.

Dry-fry the coriander seeds and cardamom pods to release the flavour.
Set aside.

Slice the onions through the middle from top to bottom and drizzle with olive oil.

Drizzle the lamb with olive oil and rub the coffee, spices and freshly ground black pepper all over the meat. Place in a roasting pan along with the onions.

Roast covered for 45 mins and then uncovered for the remaining time in the oven. Total time 1-2 hours depending on the size of your roast.

Add the tomatoes about five minutes before the dish comes out of the oven. Serve with Moroccan dukkah and lemon preserve.

To braai: place in a medium heat weber /braai and cook to your liking 1-2 hours and depending on the size of your roast.

* If you prefer a well done ‘falling-off-the-bone’ lamb, then cook in a low oven/braai (150 °C) for at least 2-3 hours.

Source: food24