Ingredients

1kg lamb riblets, cut into fingers
400ml mutton/beef stock
60ml sugar
100ml Stella Artois beer
15ml cumin
15ml steak and chops spice
15ml paprika
2 garlic cloves, minced
salt and Pepper for seasoning

Methods
In a pan, boil lamb riblets in mutton/beef stock for 15-20 minutes.In a saucepan, on low heat, combine sugar, Stella Artois beer, cumin, steak and chops spice, paprika, garlic, salt and pepper. Add lamb riblets, cook until it changes consistency to become thick and reduces.Serve with potato wedges, mashed potato or a salad.

 

Pumpkin and Beetroot Salad

Ingredients

350 g pumpkin cubes
4 medium beetroots, boiled and cubed
500 g rocket leaves or lettuce
2 red onions
60 g pumpkin seeds, for garnish
75 ml balsamic vinegar
75 ml olive oil
Feta cheese , for garnish

 

Method

Preheat the oven to 180°C. Drizzle the pumpkin cubes with olive oil and roast in the oven[  at 180°C for 8–12 minutes. Remove from the oven and put aside until cool. Wash your beetroots under running water to avoid the beetroot bleeding in your salad. Place the cooked pumpkin, lettuce, beetroot and onion in a salad bowl. Mix the olive oil and balsamic vinegar together and drizzle over the salad. Garnish with feta cheese and pumpkin seeds.

Ingredients

1kg lamb riblets, cut into fingers
400ml mutton/beef stock
60ml sugar
100ml Stella Artois beer
15ml cumin
15ml steak and chops spice
15ml paprika
2 garlic cloves, minced
salt and Pepper for seasoning

Methods

In a pan, boil lamb riblets in mutton/beef stock for 15-20 minutes. In a saucepan, on low heat, combine sugar, Stella Artois beer, cumin, steak and chops spice, paprika, garlic, salt and pepper. Add lamb riblets, cook until it changes consistency to become thick and reduces.

Serve with potato wedges, mashed potato or a salad.

 

Pumpkin and Beetroot Salad

Ingredients

350 g pumpkin cubes
4 medium beetroots, boiled and cubed
500 g rocket leaves or lettuce
2 red onions
60 g pumpkin seeds, for garnish
75 ml balsamic vinegar
75 ml olive oil
Feta cheese , for garnish

 

Method

Preheat the oven to 180°C. Drizzle the pumpkin cubes with olive oil and roast in the oven[  at 180°C for 8–12 minutes. Remove from the oven and put aside until cool. Wash your beetroots under running water to avoid the beetroot bleeding in your salad. Place the cooked pumpkin, lettuce, beetroot and onion in a salad bowl. Mix the olive oil and balsamic vinegar together and drizzle over the salad. Garnish with feta cheese and pumpkin seeds.