Scott Parker, Author at Woolworths TASTE

Snack recipes

Classic gilda

Egg recipes

Roast dinner tortilla

15 minutes

Cabbage recipes

Pan-roasted venison with ’nduja cabbage

5 minutes

Christmas dessert

Custard-filled mince pies with home-made brandy butter

5 minutes

Citrus recipes

Smoked trout with ClemenGold salad

7 minutes

Salad recipes

Grilled halloumi salad

20 minutes

Beef recipes

Bresaola

Serves Makes approx. 2 kg

Difficulty Easy

Prep Time 15 minutes, plus 6 weeks’ hanging time

Ingredients

For the brine:

1.5 litres red wine
1½ T glucose
2 T honey
2 star anise
2 t black peppercorns
2 T fine salt
1 T pink salt
2 T dark brown sugar
1 lemon, halved
1 orange, halved
5 juniper berries

For the beef:

2.5 kg beef topside

Method

1. Mix all the brine ingredients in a large plastic container.

2. Add the meat and soak in the brine in the fridge for 10 days.

3. Remove the meat from the brine, pat dry and wrap in muslin cloth.

4. Leave to hang for six weeks in the fridge.

5. After six weeks, it’s ready for slicing. Serve with bread, salads or as cold meat.

Find more beef recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Recipes & Articles by Scott Parker

Green queen miso dressing

Jalapeño atchar dressing

Green queen miso dressing

Lamb shank pie with pear-and-walnut salad

Spanish compose salad

Classic gilda

Roast dinner tortilla

Pan-roasted venison with ’nduja cabbage

Custard-filled mince pies with home-made brandy butter

Smoked trout with ClemenGold salad

Grilled halloumi salad

Bresaola

Bresaola

Ingredients

Method