Archive for the Food Category

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.


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.


Laugh of the day…

Posted in Food on April 17, 2012 by ribshackred

Breakfast Braaibroodjie

Posted in Braai, Food on April 12, 2012 by ribshackred

Why wait for lunch or dinner to have a braai, when you can do it in the morning. What better way to start the weekend than with fire and a breakfast braaibroodjie. Enjoy!



  • cheese
  • tomato
  • onion
  • chutney
  • salt & pepper
  • butter
  • eggs (baked sunny side up in a pan)



The braaibroodjie is arguably the highlight of any braaing experience. Many South Africans braai meat simply as an excuse to also have braaibroodjies. The traditional braaibroodjie is done by making a sandwich with cheese (I prefer aged cheddar), tomato, onion, chutney, salt & pepper with butter on the outside. Braai this sandwich in a closed grid over very mild coals until the outsides are golden brown and the cheese is melted. If you’re having a breakfast braai then bake some eggs sunny side up in a pan on the braai or stove, and when your braaibroodjies are finished gently pull them open and insert one egg into each.

You now have a breakfast braaibroodjie.


Some people don’t like skilpadjies (liver in caul), but here’s another take on ‘The Padjies’…

Posted in Braai, Food on April 3, 2012 by ribshackred


My Favorite ‘braai’ movie

Posted in Braai, Food on March 28, 2012 by ribshackred

Star Wors. May the sauce be with you. Can you add a few ‘braai’ movie titles? Cheers!

Pumpkin potjie

Posted in Braai Recipes, Food on March 27, 2012 by ribshackred

Get ‘n potjie, make a fire and open a bottle of Rib Shack Red. Here’s a great potjie recipe for those every day braai.


1 mutton rib, sawn into portions

4 onions, chopped

10 baby potatoes

1 medium green pumpkin (‘boerpampoen’, but hubbard squash works well too)

1 cup soy sauce

Salt and pepper to taste

1 tsp ground cinnamon

25 ml dried mixed herbs

1 shake gravy powder


Brown the mutton and onions in a warm, greased pot until the juice runs from the meat.
Pack the potatoes on top, then add the peeled, cubed pumpkin.
Add the soy sauce. Leave to simmer till the potatoes are done.
Add salt, cinnamon, herbs and gravy powder.
Stir and serve with rice.


Pricking boerewors on the braai?

Posted in Braai, Food on March 14, 2012 by ribshackred

Making little holes in the boerewors whilst it is still braaing is a matter of preference. This is according to braai world record holder ,  Jan Braai.

He wrote: “Pricking holes in your boerewors is a matter of preference. Some people prefer not to prick a good boerewors as the juices equal flavour. Others want the extra fat to drip into the fire, making the boerie fit for any diet.

If you feel the constant need to prick those big fat bubbles on the wors, also consider looking at alternative butchers or types of boerewors that contains less fat to start with. Whilst some bubbles are normal, expected, and good; excessive fat bubbles in boerewors is not positive sign in terms of quality.”

Personally I’m not a boerewors pricking guy. I like a saucy boerewors and a dry and over cooked boerie is not my thing.


Monkey Gland Sauce

Posted in Food on March 6, 2012 by ribshackred

A simple recipe just to make that steak or burger even better-

Foreigners – don’t be scared to go South African… It’s just the name for a sauce!


What you need

1 onion finely chopped
1 teaspoon crushed garlic
125ml water
1 tin chopped peeled tomatoes
250ml tomato sauce
125ml Worcestershire sauce
200ml Mrs. Balls hot chutney
6 tablespoons sugar
2 tablespoons vinegar
1 teaspoon Tabasco sauce
Oil for frying


The process

In a pot over a medium heat with some oil, cook the onions and garlic until soft.

Add all the rest of the ingredients, stir thoroughly to combine and heat through.

Reduce heat to low and simmer for 30 – 40 minutes.

Serve with generous lashings and enjoy!

The Sauce of the Braai

Posted in Braai Recipes, Food on February 16, 2012 by ribshackred

Here’s a great versatile Braai sauce recipe.

Braai Sauce ingredients

  • 3 or 4 cloves of garlic, crushed or grated
  • 2 medium onions, chopped
  • 1 green sweet pepper, de-seeded and chopped
  • 50 ml brown vinegar
  • 15 ml cooking oil
  • 1 tin whole tomatoes, chopped (don’t buy a tin of chopped tomatoes as they are not a good quality)
  • 1 tablespoon of tomato paste
  • 30 ml Worcestershire sauce
  • 2 ml Tabasco Sauce, you can use cayenne pepper as a substitute
  • 50 ml brown sugar
  • 5 ml French mustard
  • 30 ml fruit chutney – preferably Mrs Balls Original Chutney

To Make the Braai Sauce:
Making this braai sauce is really easy, all you have to do is:

  1. Heat the oil in a heavy saucepan
  2. Fry the onions, garlic and sweet pepper until the onions are translucent.
  3. Add the vinegar and the remaining ingredients and simmer for 30 minutes.
So let there be braai!