Real cooking for real men
Farmers Weekly
Mafia-style spaghetti and meatballs

So you’re somewhere in the Bronx and a big deal is going down with your fellow mafiosi. Never mind the details. The big issue is: what are you eating? The serious bets are on spaghetti and meatballs in a highly seasoned tomato sauce. It’s an offer you can’t refuse.
Read more >>
Cabbage and potato bake with thyme and two cheeses

This superb side-dish is a cinch to make. Baked in the oven, it leaves the rest of the kitchen free for whatever delights you are planning to add to the menu. Like an inch-thick sirloin steak per diner, for example. Alternatively, served on its own, it makes a tasty, satisfying light meal for four.
Read more >>
Vietnamese fillet of beef

This Durban boykie has chilli, jeera, elachi and high-octane dhania running in his veins. But recently, other elements such as lime juice and fish sauce have begun to enrich his bloodstream. Add these to a rare beef fillet, and Vietnam makes its victorious arrival in the kitchens of our grateful nation.
Read more >>
Egg breakfast with a twist

Tradition says eggs make a breakfast. But what about adding some roasted vegetables? And a freshly made roti in place of toast? The only thing better than tradition is progress, believe me.
Read more >>
Upside down apple pie

An important celebration deserves food that’s a feast for the eye as well as the more usual parts of the body. Apple Tarte Tatin certainly plays its part: it looks superb and tastes like a few slices of heaven.
Read more >>
Time for chicken-fried steak

In one of my other lives, I write a weekly television review. US swamp-related documentaries grab my attention from time to time, and it was from these that I learnt about chicken-fried steak, a delicious Southern-style beef dish. Let’s get cookin’, folks…
Read more >>
Slow-cooked lamb shanks with sweet potatoes

This delicious dish is melt-in-the-mouth, and is a superb way to mark any occasion.
Read more >>
Spicy pork belly

I come from an ancient family tradition in which we never ate pork. But when I became a man, I cooked like a man, and pork found a minor but significant role in my diet. Pork belly gets its best attention in the cooking of Asia, specifically the south-east. Here’s a delicious meal that will satisfy a hearty appetite – and, if you choose, set your tongue on fire.
Read more >>
Parmesan dip biscuits

Most of us spend time and effort on making dips, rather than on the dip vehicle, call it what you will. This results in first-class dips smeared on sometimes stale, industrially made dip chips made of 90% salt and 10% very old oil. Here’s the best dip chip in the history of the world.
Read more >>
Banana cake with pecan nuts

A banana cake is just like banana bread, only better, and it’s one of the best ways to begin your personal adventure into baking. Not only do you get a brilliant cake in a pretty short time, but the opportunity to modify and enhance the basic recipe is just begging for your good ideas.
Read more >>
First 1 2 3 4 5  ... Last 
FW CALENDAR
Previous MonthMay 2016Next Month
SMTWTFS
1234567
891011121314
15161718192021
22232425262728
293031
This week's poll
Will you be attending #Nampo2016?
Yes, I’m looking forward to it.
No, I’m not interested.
I’m skipping it this year. Times are tough.
Last week's poll
Would you pay extra for certified breed-specific beef?
It depends on the difference in price (43.48%)
I already buy certified breed-specific beef (24.22%)
Beef is beef, as far as I’m concerned (32.3%)
It depends on the difference in price (43.48 %) Beef is beef, as far as I’m concerned (32.30 %) I already buy certified breed-specific beef  (24.22 %) It depends on the difference in price (43.48 %) Beef is beef, as far as I’m concerned (32.30 %)
© 2016 Farmer's Weekly Magazine
All Rights Reserved
Terms and conditions