• ½ koppie Mrs Balls blatjang
• ½ koppie Worcestershire sous
• 1 eetlepel asyn
• 1 eetlepel bisto poeier in bietjie water gemeng
• Bietjie droë rooiwyn
• Sout en pepper
• Steak & chop spice

1. Skenkels in oondbak geplaas en al die bestandele saamgemeng en oorgegooi.
2. Deksel opgesit en 3ure op 180 grade.
3. Toe aartappels en boontjies bygesit en nog n uur in oond gehad.

Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Lamb:

• Age: Under one year.
• Flavor: Tender and delicately flavored.
• Cooking: Perfect for quick cooking methods like grilling or roasting.
• Appearance: Lighter in color and smaller cuts.

Mutton:

• Age: Harvested between 2 to 3 years.
• Flavor: Rich, slightly gamey, with bold flavors that deepen when slow-cooked.
• Cooking: Ideal for slow cooking methods like braising or stewing.
• Appearance: Darker and larger cuts.

Whether you prefer the mild, tender taste of lamb or the robust, hearty flavors of mutton, both offer unique tastes and textures that can transform your meals.

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: Makes 6 servings

Ingredients:

• 1 pound ground beef
• 1 cup diced carrots
• 2 cups mashed potatoes
• 1 cup diced onions
• 1 cup corn kernels
• 1 cup diced tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup milk
• 2 tablespoons butter

Instructions:

1. Preheat oven:
   1. Preheat the oven to 375°F (190°C).
   2. Grease a baking dish with butter or cooking spray.
2. Cook ground beef:
   1. In a large skillet, heat olive oil over medium heat.
   2. Add diced onions and minced garlic, and cook until softened.
   3. Add ground beef and cook until browned, breaking it up with a spoon.
3. Add vegetables:
   1. Stir in diced carrots, corn kernels, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
   2. Cook for another 5 minutes, until vegetables are slightly softened.
4. Prepare mashed potatoes:
   1. While the beef mixture is cooking, prepare mashed potatoes.
   2. Boil peeled and diced potatoes until fork-tender.
   3. Drain and mash with butter and milk until smooth.
   4. Season with salt and pepper to taste.
5. Assemble shepherd’s pie:
   1. Transfer the beef and vegetable mixture into the greased baking dish.
   2. Spread the mashed potatoes evenly over the top.
6. Bake:
   1. Place the baking dish in the preheated oven and bake for 30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
7. Serve:
   1. Remove from the oven and let it cool for a few minutes before serving.
   2. Enjoy your comforting Homemade Shepherd’s Pie!

Cooking Notes:

You can customize the vegetables and herbs according to your preference.
Leftover shepherd’s pie can be stored in the refrigerator for up to 3 days.
Calories (per serving): Approximately 350 calories per serving. Dive into this hearty and flavorful Shepherd’s Pie!

• 1.2 kg of good quality lamb / mutton pieces

Add the following to the lamb / mutton pieces and marinate preferably overnight in the refrigerator :

• 2 stick cinnamons
• 2 cardamom pods
• 1 bay leaves
• 3 cloves
• 3 allspices / pimentos
• 1 Tbsp grated ginger
• 1 Tbsp grated garlic
• 3 green chillies, deseeded and chopped
• 2 tsp coriander
• 1 tsp coarsely crushed black pepper
• 3 tsp cumin
• 1 tsp bariship / fennel
• 2 tsp leave masala / roasted masala
• 1 – 2 tsp chilli powder
• 2 tsp garam masala
• 2 medium tomatoes sliced
• 1/4 cup of vegetable / sunflower oil
• 1 cup plain yoghurt
• ½ bunch fresh dhanya, chopped
• 2 tsp salt
• 1 large onion thinly sliced

1. Cook the above in a pot for about 45 – 60 minutes until soft and tender depending what kind of meat you using adding little bits of water at a time as needed. Take note the consistence and texture shouldn’t be too saucy / runny.
2. For the rice:
   1. Cook 3 – 4 cups white long grain or basmati rice with
   2. 3 bay leaves
   3. 2 stick cinnamons
   4. 2 cloves
   5. 2 allspice / pimento
   6. 1 tsp whole cumin
   7. 1 tsp whole coriander
   8. 1 tsp fennel/ bariship
   9. 1/2 tsp of turmeric
   10. 2 tsp salt
3. Drain and steam the rice by topping it with pieces of butter about 2 TBSP and the saffron water if you using it.
4. 4 – 6 hardboiled eggs cut in half or quartets (optional) for garnishing
5. 1/2 bunch of freshly chopped coriander leaves for garnishing ( optional )
6. 8-10 small potatoes fried and set aside. Do this last.
7. One large onion thinly sliced and fried in the same oil as you fried the potatoes until dark brown and crispy.
8. Mix with meat thoroughly just before serving.
9. Dish your rice into a platter / platters.
10. Cover with some meat.
11. Garnish with chopped coriander leaves.
12. Decorate with fried potatoes and eggs on the side of the platters ( optional )
13. Serve with sambals or atchars.
14. Enjoy

Kerriemix :

• 1 Teelepel Masala
• 1 Teelepel Medium warm-Kerriepoeier
• 1 Teelepel Borrie
• Halwe Teelepel Fyn Gemmer
• 1 Teelepel Fennel Saadjies
• 3 Heel Naeltjies
• 2 Teelepels Sout
• 1 Eetlepel Suiker
• 1 Eetlepel Appelkooskonfyt
• 2 Eetlepels Wit Asyn

1. In ‘n bietjie olie, braai 2 groot uie wat in ringe gesny is tot sag.
2. Sit dan so 3 fyngekapte knoffelhuisies by, en braai nog so minuut.
3. Gooi kerrie-mix by.
4. Meng alles saam in ‘n bakkie en gooi dan by die uie.
5. Braai net so minuut saam, dan pak so 1kg Skenkels in.
6. Laat hulle so bietjie bruin braai terwyl jy van tyd tot tyd roer.
7. Gooi water in tot skenkels net net bedek is, en kook tot skenkels begin sag word.
8. (Maak dit sommer in die ou manual tipe stoompot).
   Sit stoompot op stoof en laat hom pressure bou, wanneer hy begin stoom blaas laat hom stoom vir so 20min dan haal jy hom af sodat die pressure stadig op sy tyd release.
9. Terwyl jy wag skil so 4 aartappels en sny in blokkies.
10. Wanneer stoompot se pressure weg is, gooi aartappel by en sit pot terug op die hitte.
11. Kook tot aartappel sag is en stel die hitte op stadig.
12. Skep van sy sous uit in ‘n koppie en gooi 1 teelepel Maizena by en roer goed deur.
13. Gooi dit terug in die pot en roer tot die sousie lekker dik word.
14. Wanneer die sousie verdik het, skep op samp, rys, pap, brood, of enige iets wat lekker daai sousie kan vang.

Translation

Lamb Shank Curry

Curry mix :

• 1 Teaspoon Masala
• 1 Teaspoon Medium hot Curry powder
• 1 Teaspoon Turmeric
• Half Teaspoon Fine Ginger
• 1 Teaspoon Fennel Seeds
• 3 Whole Cloves
• 2 Teaspoons of Salt
• 1 Tablespoon of Sugar
• 1 Tablespoon Apricot jam
• 2 Tablespoons of White Vinegar

1. In a little oil, fry 2 large onions cut into rings until soft.
2. Then add about 3 finely chopped cloves of garlic, and fry for another minute.
3. Add curry mix.
4. Mix everything together in a bowl and then add to the onions.
5. Fry together for about a minute, then pack in about 1kg of shanks.
6. Let them brown while you stir from time to time.
7. Add water until shanks are just covered, and cook until shanks begin to soften.
8. (Just make it in the old manual type steamer).
   Put the steamer on the stove and let it build pressure, when it starts to blow steam, let it steam for about 20 minutes, then you take it off so that the pressure slowly releases in its time.
9. While you wait, peel about 4 potatoes and cut them into cubes.
10. When the steam pot’s pressure is gone, add potato and put the pot back on the heat.
11. Cook until potato is soft and turn the heat up slowly.
12. Scoop some of the sauce into a cup and add 1 teaspoon of Maizena and stir well.
13. Pour it back into the pot and stir until the sauce becomes nice and thick.
14. When the sauce has thickened, spoon on soup, rice, porridge, bread, or anything that can catch that nice sauce.

Ingredients

• 2kg Leg of Lamb
• Half a cup or more Olive Oil
• 6 Cloves of garlic
• 8 to 10 sprigs of Rosemary
• 2 Lemons
• Salt and crushed black pepper

Method

1. Finely chop or crush Garlic
2. Finely chop Rosemary
3. Squeeze juice of Lemons
4. Combine above ingredients and add to Olive oil
5. Add salt and crushed black pepper to Leg of Lamb.
6. Rub Rosemary,Garlic and Lemon Olive oil all over Lamb
7. Marinate for approximately 2 hours or overnight
8. Bake in preheated oven uncovered on 180 deg.for approximately 1h30 minutes.

Tip!!!

Start with oven on 250 deg. for the first 15mins then reduce
I served dish with garlic Stack potatoes, Roasted vegetables and gravy!!!

Bestanddele

• 500 g skaapvleis
• 2 eetlepels koljanderpoeier
• 4 ui
• 2 teelepel knoffelpasta
• 4 naeltjie
• 5 groen kardemom
• 1 kaneelstokkie
• sout soos benodig
• 2 koppie water
• 4 eetlepels ghee (verhelder botter)
• 2 Kopies-jogurt (skoon)
• 2 teelepel gemmer (fyn gepers)
• 2 teelepel rooi brandrissiepoeier
• 3 tamatie
• 8 peperkorrels
• 1 teelepel garam masala poeier
• 1/2 teelepel borrie

Instruksies

1. Dit is ‘n uitstekende skaapvleisresep wat u maklik tuis kan maak.
   Om die resep voor te berei, maak eers die skaapvleisstukke skoon en was dit.
2. Sit dan ‘n groot pan oor medium vlam en smelt ghee daarin.
3. Sodra die ghee gesmelt is, voeg kardemom, naeltjies, swartpeper mielies, kaneelstokkie by.
4. Soteer dit vir ‘n minuut en voeg die gesnyde uie saam met sout daarin.
   Soteer tot die ui ligbruin van kleur is. Voeg dan gemmerpasta en knoffelpasta by en kook die mengsel totdat die rou reuk verdwyn.
   Stap 2
   Voeg nou borriepoeier, rooi chilipoeier en koljanderpoeier by die speserye en meng dit goed.
5. Voeg die kapokertamaties by en meng dit goed met die ander bestanddele.
   Sorg dat die tamaties pap is en kook dit mengsel totdat olie van die masala in die pan skei.
6. Voeg nou skaapvleisstukke in hierdie masala en meng dit goed.
   Sorg dat skaapvleisstukke eweredig met masala bedek is.
7. Giet die jogurt in die skaapvleismasala en meng dit goed.
8. Laat dit vir 4-5 minute kook en voeg dan water daarin.
9. Roer dit goed .
10. Voeg gekapte koljanderblare saam met garam masala poeier hierby. roer dit vinnig.
11. Kook dit nog 25 minute om te verseker dat skaapvleis nie meer rou is nie maar perfek sappig is.
12. Sodra jy klaar is, haal dit van die vlam af en plaas die gereg in ‘n bak.
13. Sit dit warm voor saam met rys of naan en geniet dit