Real cooking for real men
Farmers Weekly
The lamb burger

Given that the hamburger is really just a thick sandwich, here’s a jazzy riff on that old, old tune. Think we’ve just changed the meat? Read on for a whole new burger experience…
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Shanghai chicken

Like many Chinese-influenced recipes, this transfers particularly well to the SA kitchen. It could easily be called Pietermaritzburg Chicken or even uKhahlamba Chicken. You decide.
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Red-cooked duck

Duck is the most common poultry in China and contributes hugely to the cuisine. Red-cooked duck packs a great Asian punch and is a delicious alternative to a standard roast duck.
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Eggs royale

There’s nothing like an egg to start the day. But why stop there? Add smoked salmon, tangy lemon, melted butter, and a slice of toast for a regal treat.
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Beef short ribs – better than pork

A beef short rib is a praise song to fat. Yesterday, fat was bad for you. Today, it’s sort of OK. Tomorrow, who knows? If you worry about fat, it’s best to practise moderation in all things, succulent slices of beef short ribs included.
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Chicken Kiev

I have never understood the Kiev reference, since so much of this meal is Italian in style. While a bit fussy, this ingredient combination is really two recipes in one: stuffed chicken fillets and a splendid mushroom risotto.
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Biryani: the perfect taste from Durban

For some, biryani exists only to give meaning and purpose to lentils. For others, a crabstick biryani is the ultimate in perfect taste.
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Stir-fried prawn omelette

South African palates are fine-tuned to enjoy Chinese- influenced cooking. Given the popularity of skottel cooking, this pseudo-wok is all you need for a high drama, high heat dining event in your own backyard.
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Chilli con carne

In South Africa, we all know about braai competitions. Back in the USA, chilli con carne competitions are the big thing, particularly in the southern states along the Mexican border. Prizes are awarded for exciting new variants on this all-American classic. Try this one for size – and don’t forget that cold yoghurt chills chilli burn best.
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Hake with hot chilli

All the excitement about national symbols has failed to provide South Africa with a national fish. Let me fill the gap by nominating hake. It is a wonderfully versatile fish with firm texture and mild, yet excellent flavour. Here’s a salute: a recipe of charm, heat and high colour.
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