The Ultimate Deviled Sauce

I use this versatile sauce since 1979 and it is equally delicious on burgers, steaks, pasta, chops, and many more dishes.

Ingredients

·         1 chopped onion

·         25ml cooking oil

·         200ml tomato sauce

·         130ml fruit chutney

·         50ml Worcestershire sauce

·         50ml vinegar

·         125ml brown sugar

·         2 garlic cloves, crushed

·         5ml paprika

·         5ml cayenne powder

Preparation

1.       Sauté onion and garlic in the oil

2.       Add all the other ingredients, bring to boil and simmer for 4 minutes

3.       Use it for basting or over any type of food

Spaghetti Alla Matriciana

Ingredients

8 medium sized fresh, ripe tomatoes

½ cup  diced bacon

1 medium- sized onion, peeled and chopped

Cayenne pepper to taste

500 g (1 lb.) spaghetti

 ½ cup grated parmesan cheese

Method

1.       Drop tomatoes into boiling water. Quickly remove them and slip off their skins. Cut the tomatoes into small pieces and puree.

2.       Cook bacon until fat is rendered. Add onion and sauté gently until onion is translucent. Add tomatoes and pepper. Simmer, uncovered, for 5 to 10 minutes.

3.       Cook spaghetti in salted water until firm but cocked through. Drain and serve with sauce and grated cheese.

Danie de Villiers – Freelance writer and foodexpert

Spicy Lamb Stew

Ingredients

·         8 lamb rib chops

·         4 medium sized carrots; peeled and sliced

·         1 large stalk of celery; chopped finely

·         2 leeks; chopped into little pieces

·         1 cup onions; coarsely chopped

·         3 tbsp. cooking oil

·         1 beef stock cube

·         1 tbsp. flour

·         1 cinnamon stick

·         3 cloves garlic; chopped

·         ½ bay leaf

·         ½ tsp. mixed herbs of your choice

·         1⅓ cups of water

·         Salt and pepper to taste.

Method

1.       Heat oil in frying pan over medium heat. Brown lamb chops on both sides. Remove from pan and place in an oven-proof casserole dish and keep aside.

2.       Fry onions in pan until it begins to color, add other vegetables and continue frying for 5-6 minutes until it begin to soften.

3.       Crumble beef stock cube into the pan, sprinkle the flour over and stir in.

4.       Add spices, herbs and water; bring to boil, stirring.

5.       Add seasoning.

6.       Pour pan contents over the chops in the casserole dish.

7.       Cover and simmer in a pre-heated oven at 180⁰C (350⁰F) for one (1) hour or until tender.

8.       Remove cinnamon and serve with rice and side salads.

Serves 4

Danie de Villiers - Freelance Writer