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Pesto Stuffed Lamb Chops with Courgette Pasta



  • 12 lamb rib chops, fat removed and frenched
  • 2 garlic cloves, crushed
  • 4 teaspoons pesto
  • Salt and pepper
  • 1 tablespoons olive oil for frying
  • For the Stuffing
  • 4 tablespoons basil pesto
  • 50g pine nuts, toasted and very roughly chopped
  • Pinch of salt
  • For the Courgette Pasta
  • 800 g courgettes, spiralled
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • 6 sprigs thyme leaves
  • 50g toasted pine nuts
  • 1 tablespoon basil leaves

1. Make a slit on the side prepared chops using a sharp carving or pairing knife.

2. Mix the garlic, pesto, salt and pepper together, and rub each chop on both sides.

3. Using a teaspoon mix the stuffing ingredients together and stuff a teaspoonful in each chop. The roughly chopped pine nuts will give a surprise crunch.

4. Heat a large non-stick pan and add the oil until sizzling hot. Place the chops and cook for 3 minutes on each side or a medium or less if you like it more rare.

5. Cover with foil and set aside to rest until serving time.

For the Courgette Pasta:

1. Heat the oil and sauté the garlic.

2. Add the courgette spirals and cook for 3-5 minutes until just cooked – but not over cooked.

3. Strip the thyme leaves from their stems.

4. Season with salt and pepper; serve with lamb chops or any other alternative, and top with pine nuts and basil leaves.

Note: If you don’t have a vegetables spiraller, use a julienne peeler, or cut the courgettes into really thin slices and then cut in to long, thin strips.

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Stuffed Meat Stuffed with Hard Eggs




Ingredients :

500g of ground meat
8 eggs
A small bunch of chopped parsley
Salt pepper

Preparation :

Fill half a pan with water. Add eggs and salt. Bring to a boil. Leave to cook for 10 minutes. Drain.
Remove shell from hard boiled eggs
Mix well ground meat, chopped parsley, salt and pepper.
Divide the ground meat into 8 balls.
On the work table, flatten the minced meat ball with the 3mm thick hand balm in order to get a disc of about 6cm in diameter.
Cover the egg completely with this disc of ground meat.
Repeat for other hard boiled eggs
Blanch the balls in boiling water for 1 minute.
Brown the balls in the oven rack.
Serve hot.
Good appetite and good tasting!

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Suya sandwich



In most parts of East and West Africa Suya or spicy grilled beef is a street food you’ll find at every street corner, in bars, and restaurants.

Prep time
25 mins
Cook time
20 mins
Total time
45 mins

Author: AfricanBites
Recipe type: Main
Cuisine: African
Serves: 4-5
½ cup mayonnaise
¼ cup pepper sauce (recipe here)
2 baguette rolls
2 large onion
2 -3 tablespoons vegetable oil
2 pounds beef steak (Sirloin, Rib eye,)
½ -1 tablespoon cayenne (depending on heat preference)
1 tablespoon smoked paprika
1-tablespoon garlic powder
1-tablespoon onion powder
1-tablespoon white pepper
1 tablespoon Bouillon
¾ -teaspoon salt
½ cup mayonnaise
¼ cup pepper sauce (recipe here)
2 large tomatoes (optional)
Spicy Mayonnaise Sauce
Combine pepper sauce and mayonnaise (this may be done the day before and refrigerated.
Caramelized Onions
Add oil in a large skillet or frying pan over medium-low heat
Then add onions, and let them cook, stirring rarely, until they are deep
Golden brown about 7 -10 minutes. Season with about 1 tablespoon of
suya mix – let cool.
In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, and bouillon/maggi.
Apply a generous amount on steaks
Grill the steaks on high heat for about 8- 10 minutes on each side for medium or when an internal temperature reads 135 degrees F
Finish cooking in the oven for medium well for an additional 3 minutes or 150 degrees F.
When the steaks are done to your liking, take them off the grill and let them rest for about 10 minutes.
Slice the baguette in half horizontally. Generously spread the spicy mayonnaise on the baguettes before building the sandwiches.
Divide the steak and onions in 4 and pile on each sandwich. Add more pepper sauce, if desired
Place each filled baguette on a baking tray and toss in the oven. Bake for about 5 minutes. Remove and serve while warm.

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South African Frikadelle Recipe




For the Frikadelle Recipe :

Frikadelle Recipe


  • 1 faux beef bouillon cube
  • 1 cup water
  • 1 cup TVP
  • 1/2 cup oats
  • 1/2 Tbsp ground fennel
  • 2 Tbsp coriander seeds
  • 1/4 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp ground allspice
  • 1 medium onion, cut into small chunks
  • 1/2 cup fresh coriander leaves
  • 2 garlic cloves, minced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp Worcerstershire sauce
  • 2 1/2 cups vital wheat gluten
  • 2 Tbsp of oil


Boil water and bouillon cube in a small pot, stir in TVP and remove from heat. Allow mixture to absorb liquid and cool a bit. Next put the oats and spices in a food processor and pulse for 30 seconds, or until oats and coriander sheets are crushed into small pieces. Add the onion, fresh coriander, garlic, balsamic and Worcestershire and process for 1 minute, or until onions are pulverized into small pieces.
Add the TVP to the processor, along with the wheat gluten. Pulse for 30-45 seconds, or until a ball of dough forms. Turn out on to a floured surface, knead for 2 minutes or until mixture is smooth and uniform. Cut into 16 equal pieces. Roll each piece into a ball and then flatten into a thick burger.
Heat oil, and fry in batches for 5-10 minutes. Flatten with a spatula as the frikadelle fries, remove when browned and place on a baking sheet that has been oiled with baking spray. Bake at 350 degrees for 20 minutes. Serve with gravy and mashed potatoes.
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