Real cooking for real men
Farmers Weekly
Steak pie

Never judge a book by its cover, or a pie by its pastry. You never know what delicacies lie hidden beneath the dish’s crispy exterior. If it’s succulent texture and rich aroma you’re after, read on.
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Crusted chicken breasts with lemon butter sauce

This requires only a few simple ingredients and can be prepared quickly. But it tastes absolutely marvellous. What’s more, it goes with nearly any vegetable or salad you desire.
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The ultimate steak sandwich

There’s nothing mysterious about a piece of cold meat between two slices of bread. But here we take the basic sandwich invention and thrust it right into the middle of fine dining, with your bare hands doing most of the work.
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Bucatini Amatriciana: your next pasta classic

There’s a whole lot of gustatory novelty in this splendid collection of ingredients. From pancetta to chilli, to the pasta itself, this menu item for your personal collection is excitingly different – and set to become a favourite.
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Mussels in beer

Raw mussels, straight off the rocks, were a staple of the strandlopers, indigenous South Africans from long ago. For those of us far from the strand, the nation’s supermarkets provide cleaned and shelled frozen mussels, just waiting for this recipe to convert them into a diner’s delight.
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A Mediterranean pasta classic

Here’s a meal from the great folk who gave us the Roman Empire, Luciano Pavarotti, Ferrari sports cars, and some of the strangest Test rugby known to modern man.
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Calamari pasta in tomato sauce

Pan-fried calamari is an impressive addition to the new cook’s repertoire, and the tomato sauce is a tasty reinvention of a classic. Enjoy this dish with a cold beer, or if you have a more delicate palate, a good white wine.
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Chocolate brownies

Brownies, that great American invention, are soft and delicious, and the perfect partner for a main dish.
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Stir-fried beef & broccoli

Stir-frying, as I never cease to tell my readers, is a liberation for the new cook. It’s a quick path to astonishing dinner parties or even a quick and fragrant dinner time for two.
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Roast chicken with lime salsa verde

While a broiler fowl straight from the chiller at the supermarket may be a marvel of contemporary agriculture, the bird can sometimes be a little low on flavour. And that’s where lime salsa verde comes in, transforming the humble broiler into a splendid vehicle for enticing aroma and taste.
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Yes, I find them quite informative (48.28 %) No, I usually can’t get internet connection (13.79 %) What is YouTube? (10.34 %) I prefer reading about farming  (27.59 %) Yes, I find them quite informative (48.28 %) What is YouTube? (10.34 %)
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