Stir-fried chicken with peppers and baby mealies
My elder daughter gave me a new wok for my birthday. And what a wok it is. It has a wooden handle, a flattish bottom and is coated in Teflon....
Building a low-cost home
I’ve had a few calls from Farmer’s Weekly readers recently, asking for an easy-to-build, low-cost home design.
Beef stroganoff
Here’s an easy-to-cook take on an old classic in which best beef, mushrooms, sour cream and the brandy of your choice come together on rice or pasta, with or without...
Lamb curry
Curries are an old Indian delicacy filled with a mix of herbs and spices and tantalising aroma. Find out how you can cook up a mouthwatering lamb curry.
A cottage in Mpumalanga
Sue and Collin recently sold off a portion of their farm and want to build a two-bedroom cottage.
A modern take on ‘kapstyl’
Jonno assists Rodgers this week by designing a three-bedroom house with a gable roof covered with inverted box rib roofing sheets.
Steak with a Coke, soy & Worcestershire basting
Steak, in my singular view, should be redefined as a staple. While bread and even mealie meal have their place, a well-aged piece of prime beef is very difficult to...
Garlic mayo dressing
The standard Anglo-Saxon has great trouble with garlic. He fears social isolation as the inevitable consequence of even one tiny scrap of this marvellous bulb. If you or your friends...
Chickpea, brinjal and tomato bake
There comes a time in the affairs of seasoned braaivleis mechanics when the palate cries out for something more adventurous than stywe pap or baked potatoes to accompany the steak,...
Roast potatoes
Most roast potatoes play small-time supporting roles to the real stars of roasting: beef, poultry, lamb and pork. Like the extras in crowd scenes, they have little or no individual...
Thick lamb chops with syrup, Scotch & ginger
There are men who regard the concept of cooking with Scotch as sacrilegious. Anything that takes so long to mature and costs so much money can’t and shouldn’t be used...
Marinated chicken tenderloins
Most unusually for this kitchen, which believes in skin-on, bone-in chicken portions, a pack of deboned, skinned chicken breasts lay on the counter, en route to becoming a stir-fry. Close...
