slow cooked – My Whisk and I

Zingy Shoulder of Lamb

January 14, 2025January 14, 2025by Karen ClaassenLeave a Comment

2kg shoulder of lamb
8 cloves of garlic, chopped
15ml smoked paprika
10ml salt
5ml peppercorns
15ml grated lemon rind
15ml thyme leaves
15ml rosemary
15ml green chilli, chopped
62ml olive oil
62ml lemon juice
2 lemons, quartered

Preheat your oven to 160℃.
Add the garlic, paprika, salt, peppercorns, lemon rind, thyme, rosemary, chilli, olive oil and lemon juice to a blender and blitz until you have a relatively smooth paste.
Place the lamb in a roasting tin and brush the paste over it, covering it completely.
Pour about 500ml of boiling water AROUND the meat and cover with aluminium foil.
Roast in the oven for 3 hours.
Remove the meat from the oven and place it on a serving plate with the quartered lemons.

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Glazed Sweet Potato

December 22, 2024by Karen ClaassenLeave a Comment

300g butter, cubed
250ml brown sugar
30ml flour
2,5ml ground cinnamon
250ml orange juice
grated zest of one orange
1 orange sliced into wedges
1kg sweet potato, peeled and sliced into 1,5-2cm thick slices

Place a large shallow saucepan over medium-high heat.
Add the butter and brown sugar and allow to melt.
Scatter the flour over and stir until thickened and smooth.
Add the cinnamon.
Drizzle in the orange juice while whisking and then add the zest and the wedges.
Now add the sweet potato chunks, cover with a lid, turn the heat down to medium and cook without stirring for about 40 minutes.
Remove the lid once the sweet potato is cooked and allow the extra moisture to cook off.
Serve warm.

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Tripe

June 2, 2021May 31, 2021by Karen ClaassenLeave a Comment

Tripe is eaten all over the world but in South Africa it is often served as a curry. Also known as Mogodu or Afval, one is often surprised at the popularity of this traditional dish.

1kg tripe, cleaned
coarse salt
5 litres water
15ml curry powder
10ml ginger powder
15ml turmeric powder
10ml sugar
5ml salt
1 bay leaf
4 medium potatoes, peeled and cut into chunks

Put the clean tripe into a large bowl and sprinkle liberally with coarse salt.
Add about half the water and leave to soak for an hour.
Rinse the tripe under running water.
Cut into bite-sized pieces and place in a large saucepan.
Add the remaining water and a tablespoon salt.
Bring the tripe to a boil and simmer for about 3 hours, until tender.
Remove the tripe from the water and set aside.
Pour enough oil into a medium saucepan to cover the bottom.
Add the curry powder, ginger, turmeric, sugar, salt and bay leaf and cook on a low heat for a minute or two.
Add the tripe pieces and stir-fry until the tripe is covered in the spices.
Add the potato chunks and pour enough water into the saucepan to cover the tripe and potato.
Cook on a low simmer for about 40 minutes.
Serve the tripe on rice or a starch of your choice.