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.
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.
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.
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.
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.
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…
Slow-cooked lamb shanks with sweet potatoes

This delicious dish is melt-in-the-mouth, and is a superb way to mark any occasion.
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.
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.
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.
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Last week's poll
Would you pay extra for certified breed-specific beef?
It depends on the difference in price (43.48%)
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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 %)
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