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.