1,5kg lamb ribs 15ml dried origanum 10ml ground cumin grated zest of 1 lemon 2,5ml salt 30ml olive oil
Yoghurt Sauce: 250ml yoghurt 100g feta cheese, finely crumbled a handful of mint leaves, chopped 2 cloves of garlic, minced 2,5ml salt
Preheat your oven to 160℃. Add the origanum, cumin, lemon zest, salt and olive oil to a small bowl and mix together. Cut the ribs into individual pieces. Rub the spice mixture over the ribs and space evenly in a baking tray. Cook in the oven for 90 minutes.
For the yoghurt sauce: Mix the ingredients together and stand for at least an hour to allow the flavours to develop.
Add the sugar and cornstarch to a mixing bowl and stir to mix. Whisk the egg yolks and 50ml milk together and stir into the sugar mixture to make a smooth, runny paste. Set aside. Add the 700ml milk to a saucepan set over medium-high heat and bring to a boil. Take the saucepan from the heat and drizzle a thin stream of milk on to the egg mixture while whisking vigorously. Pour the mixture back into the saucepan, place it over medium-high heat and whisk until thick. Remove from the heat and stir in the vanilla and cinnamon. Add the oats to a bowl/glass jar. Pour the warm mixture over the oats and leave to cool. Refrigerate overnight. Dust with cinnamon-sugar to serve.
The oats may be kept in the refrigerator for 5 days.
30g butter 200g sugar 5 eggs, separated 140g self-raising flour a pinch of salt 1 litre milk 5ml vanilla ground cinnamon for dusting
Preheat your oven to 180℃ and spray 2 x 22cm tart dishes with cooking spray. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together until pale and fluffy. Add the egg yolks one at a time with the engine running. Scrape the mixture down a few times during mixing. Sift the flour and salt together and add spoonfuls to the mixture until everything is incorporated. Turn the mixer to its lowest speed and drizzle in the milk. Add the vanilla and mix through. Set aside. Add the egg whites to a clean mixing bowl and beat until it reaches stiff peaks. Add the stiff whites to the batter and fold it into the mixture. Scoop the batter into the two prepared tart dishes and bake for 40 minutes. Remove the milk tarts from the oven and sift over the ground cinnamon while the tarts are warm. Allow the milk tart to cool completely before serving.
Add the sugar and cornstarch to a mixing bowl and stir through. Add the egg yolks and 50ml milk and mix together to make a smooth very runny paste. Set aside. Add the 700ml milk to a saucepan set over medium high heat and bring to a boil. Pour the egg and milk mixture into the boiling milk in a thin stream while whisking vigorously. Turn the heat down to medium, keep stirring and wait for the mixture to thicken. Remove the saucepan from the heat and stir in the vanilla. Pour the custard into cups and dust with some ground cinnamon. Serve slightly warm.
Roosterkoek is a traditional South African bread roll that is cooked on an open fire. It is smoky, slightly charred and heaven-in-a-bite when eaten slightly warm with butter. This recipe makes about 10 – 12 roosterkoeke.
1kg bread flour 15g instant yeast 15ml salt about 700ml lukewarm water
Add the flour, yeast and salt to the bowl of a stand mixer fitted with a dough hook. Turn the mixer on to a low speed and add just enough water to make a stiff dough. Knead on medium speed for 5 minutes until the dough is elastic and smooth. Lightly oil a clean mixing bowl, place the dough in it and cover with a clean tea towel. Proof the dough for 90 minutes. Knock the dough back and roll it to a 2cm thickness on an oiled work surface. Cut the rolled dough into roughly 10 – 12 equal sized pieces. Place the pieces of dough about 5cm apart on an oiled baking sheet. Cover with a tea towel and set aside to rise while you get your break/outdoor fire ready.
Brush the griddle with a thin layer of vegetable oil and wait for any flair-ups/flames to die away. Cook the Roosterkoek on a medium-warm fire for 10 minutes before turning them over for another 10 minutes cooking time. Serve slightly warm with butter and your choice of filling.