25 ml Olive Oil
500g Rigoletti Pasta
1 Onion Chopped
... 250g Pork Stirfry/Diced Bacon
250g Button Mushrooms
1 Packet Ready Made Cheese Sauce
Salt to taste
Fresh Italian Parsley
30g Toasted Flaked Almonds (optional)
Cook the Rigoletti Pasta in a pot full of boiling water untill al dente. Drain and se aside. Heat the Olive Oil in a frying pan and fry the pork stirfry and onions until golden brown. Add the mushrooms and cook until for 2 mnutes. Turn down the heatadd the cheese sauce to the frying pans contents. Allow to simmer over a low heat, season with salt and blck pepper. Pour the Frying pans contents over the Rigoletti, top with some chopped Italian parsley and toasted almonds.
Serve & Enjoy!
Serves 4 People
If you prefer a home made cheese sauce, do the following:
30ml Flour
30ml Butter/Margarine1ml Salt
Pinch of Pepper
200ml Milk
Melt the butter in a small pot, add the flour, salt and pepper to the butter and stir untill smooth. Add the milk very slowly while stirring continiously until the sauce is smooth and has thickened. Simmer for 2 minutes.
Enjoy!
The Jacaranda Butchery Team
You can reach us at 041 484 1877
DEBONED ROLLED LAMB SHOULDER
1 Deboned Lamb shoulder (roughly 2kg)
Salt and Pepper
30ml Oil to fry the lamb in
... water
Stuffing
2 cups breadcrumbs
2 rashers of bacon chopped fine
6 finely chopped almonds
30ml lemon juice
4 whole cloves
1ml mixed herbs
1 egg beaten
1. Buy your deboned lamb shoulder from Jacaranda Butchery. We will place it in a netting that is easy to remove at home when you are ready to add the stuffing.
2. Mix all the stuffig ingredients, except the egg. Once everything has been thoroughly mixed, add the mixture to the egg.
3. Remove the deboned Lamb shoulder from the netting provided by Jacaranda Butchery and rub the salt and pepper into the meat.
4. Unfold the shoulder, place the stuffing on the meat, roll the meat around the stufing and put back into netting.
5. Heat the oil in a Large pot and fry the lambshoulder until it is brown on all sides.
6. Add some water, cover and allow to cook for 2 to 3 hours or until tender.
Serves 6-8 People
Once you have removed the deboned lamb shoulder from the netting, it may be easier to first tie the rolled lamb shoulder with twine around the two ends, to prevent the suffing from spilling out when you are placing it back into the netting.
Enjoy!
The Jacaranda Butchery Team
You can reach us at 041 484 1877 to place your order.
Visit us at www.jacarandabutchery.yolasite
BRAISED LAMB NECK
1.5kg lamb neck in slices
30ml olive oil
4 whole cloves
... salt and pepper to taste
1 large onion chopped fine
3 potatoes (peeled and halved)
1. Fry the lamb neck slices in the olive oil until golden brown.
2. Place in a thicked based pot, pad water and cook the lamb neck on low, for 1.5 hours and add water as needed.
3. After the 1.5hours of cooking, add the 4 whole cloves, salt, pepper and chopped onion. Cook for 1 hour.
4. Add the peeled, halved potatoes and cook for another hour.
5. Serve and enjoy!
Serves 4 to 6 People
The Jacaranda Butchery Team
You can reach us at 041 484 1877 to place your order.
Visit us at www.jacarandabutchery.yolasite
CHRISTMAS SALAD
A fresh and light alternative for Christmas feasts...a colourful taste sensation!
For the Caramalized Orange Peel
... 1 tbsp Castor Sugar
4 tbsp Cold water
4 Oranges
For the Salad
Mixed red and green lettuce leaves
2 Pink Grapefruit
1 large/2 small Avocado's (Pitted, Peeled and Cubed)
For the Dressing
6 tbsp Olive oil
2 tbsp red wine vinegar
1 garlic clove (crushed)
1 ts Dijon mustard
Salt and Freshly ground black Pepper to taste
1. Place the sugar and water in a small sauce pan and heat gently until the sugar is disolved.
2. Remove the rind from the oranges, scrape away the pith ad slice into fine shreds. Add to the sugar and water, raise the heat and boil for 5 minutes.
3. Dry the rind on a wire rack. Set the syrup aside to cool, for use in salad dressing. You can complete this part of the recipe several days in advance.
4. Tear the lettuce leaves into pieces and set aside. Peel the grapefruit. Work over a bowl to catch any juice, cut the pith off the grapefruit and the oranges and segment them, removing all the pith and membrane.
5. Place all the dressing ingredients in a jar and shake until emulsified. Add the reserved syrup, salt and pepper to taste. Arrange the lettuce and fruit on a chilled salad plate/bowl, with the cubed avocado ontop and top off with the dressing and caramalized orange peel.
To orevent the Avocado from discoluring, dip the sliced avo in some lemon juice, a this will maintain the fresh sliced look a bit longer and it adds a delicious zesty taste!
Serves 8 People
Enjoy!
The Jacaranda Butchery Team
You can reach us at 041 484 1877
VEGGIES: TRADITIONAL GREEN BEANS WITH LAMB RIB
500g green beans (fresh/frozen)
200g Lamb Rib/Flank diced (no bone) (optional)
30ml oil
... salt and pepper to taste
water
1. Cut green beans into 3cm lengths.
2. Fry the lamb rib/flank until golden brown in oil.
3. Add green cut green beans to fried lamb rib/flank and stir.
4.Add some water to the pot with green beans and lamb rib, turn up the heat and boil for 30 minutes or until the green beans are tender, add more water as needed.
5. When the green beans are cooked thoroughly add salt and pepper to taste.
6. Serve and enjoy.
Serves 4 People
The Jacaranda Butchery Team
You can reach us at 041 484 1877 to place your order.
Visit us at www.jacarandabutchery.yolasite
For a vegetarian option, leave out the lamb rib/flank
CHRISTMAS GLAZED GAMMON/HAM RECIPE:
1 deboned uncooked gammon of about 2.5kg
1 onion halved
Cloves
2 Celery Sticks
Water
Glaze:
50g butter
75g dark brown sugar
1 tablespoon mustard
Place the Gammon/Ham into a large pot and cover with cold water. Bring the water to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water.
Stud the onion halves with 2 cloves and add to the pot along with the celery sticks. Bring to the boil, reduce heat and simmer on low for 2 1/2 hours.
Take the pot off the heat and set aside allowing the gammon to cool in the liquid.
When cool remove from the water, the skin will be easy to remove now. Remove the skin and score the fat diagonally into diamond shapes.
Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined and smooth.
Brush the gammon with glaze and stud with cloves, then place it in a 200 Degrees Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze.
If you like to add cherries and pineapple, add them at the end.
Enjoy!
The Jacaranda Butchery Team
You can reach us at 041 484 1877 to place your order.
Visit us at www.jacarandabutchery.yolasite.co.za
