Posts tagged Jackie Cameron School of Food and Wine
Zandy’s Venison/Beef Pie Recipe

As a child - ‘reared’ on a farm - I have fond memories of my mom’s friend Liana whose home-cooked venison pie left a lasting impression. Today, this recipe still evokes happy times with our extended family sitting around the fireplace, on chilly winter days. The dish is special to me because it was a catalyst for bringing people together.

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Zandy's Oryx Desert Salt Pet Biltong Recipe

Making Biltong is an age-old South African tradition and the process of curing meat for preservation is probably as old as mankind. We love biltong, and so do our beloved dogs!

Salt is an important part of the meat curing process and we love Oryx Desert Salt because it doesn’t have any added iodine together with the fact that it is local. Please do keep in mind that while salt is a crucial part of Fido’s diet too much salt can be bad, so please give treats as an occasional treat & always make sure adequate water is available.

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Sarah's Yummy Doggie Biscuit Treats Recipe

Many people believe salt is not healthy for dogs. But like humans, a certain amount of salt is actually needed in a dog’s body. Salt is included in almost all manufactured pet food for this reason.
So why not treat your dog with a perfect homemade treat? This treat is not meant for wheat intolerant dogs, use wheat free substitutes if needed.

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Georg Lens’ Gammon and Gluhwein Recipe

"Remember that super cold weekend? Well I was sipping gluhwein and eating the most delicious gammon with crispy homemade bread rolls that had thick lashings of butter and homemade mayonnaise.

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Andiswa Mqadlana's Chakalaka

Andiswa works well, developing recipes on the Elba cookers here at the school. She chooses to share her Chakalaka recipe. It’s one of her favourite dishes because “it’s simple yet delicious”. She started making it at a very young age and, over the years, experimentation with flavours has changed her original recipe. Sometimes it was too spicy, other times too hot. She knew she needed balance - mixed spice and coconut delivered a spicy sweetness. “A function at home is not complete without a chakalaka dish.  The ingredients vary from person to person, so does the spiciness. It’s, therefore, a dish you can easily make your own,” Andiswa says.

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Connor Benn's Potato Salad

Connor Benn, of Kloof in KwaZulu-Natal, was the first male to join the school. His friendly smile and enthusiasm for food are enchanting. Connor’s gran’s potato salad, taught to him when he was eight years old, is his firm favourite. It takes him back to family Sunday braais. His dad was responsible for cooking the lamb chops, his mother made the “most delicious” garlic bread and he provided the salad. “It was always a winner,” he admits, as he displays that captivating grin.

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Rebecca Bourhill's Bobotie

Rebecca Bourhill, of Rustenburg in North West Province, would spend her holidays working with me - like every holiday from the age of 16. Her life is food and her enthusiasm is very evident. A close-knit family, Granny Iris would make this dish to celebrate her son’s visits from the army, and it became a family favourite. “Bobotie is a typical Cape Malay dish with an egg custard topping. "My gran would make it using mutton mince and later changed to half mutton and half beef because of the expense factor. I now use pure beef and find that a fattier mince works best for the flavour that one gets,” she explains.

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Arnie Muller's Sheba Sauce

Arnie is sharing his family’s Sheba Sauce recipe which is a delicious tomato-based relish. It has been a favourite for as long as he can remember, and can be served with meat or eggs or even as a tantalising spread on a sandwich. Arnie believed it was invented by his gran or his mother, but he later learned that it was begged off a family friend who could not - or would not - disclose its origin.

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Weber Roasted Pork Belly With Granny Smith Apple Puree

I believe the Weber Master-Touch was made specifically for our roasted pork-belly roll recipe. I have never tasted such perfect crackling surrounding the most desirable, moist pork. In this instance, I salute the Weber for making me look good… Serve it with a chunky granny-smith apple puree.

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Weber Stuffed Sundried Tomato, Olive and Feta Baked Butternut

Baked butternut stuffed with sundried tomatoes, olive and feta is very old school but still wonderfully delicious. Drizzled with white-wine-and-wholegrain mustard, this dish is ideal for those who enjoy a real Sunday roast.

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