fine salt Archives

Pork recipes

Homemade pork schnitzels

10 minutes

Afternoon tea

Gluten-free banana bread with caramel sauce

25–30 minutes

Air-fryer recipes

Parmigiano Reggiano-crusted roast vegetables

20 minutes

Christmas recipes

Porchetta with stuffing

1¾ hours

Cooking with

Snipped noodles in vodka sauce

Cooking with

Alfredo ’Shroom Soufra

1 hour

Afternoon tea

Lemon blondies

20–25 minutes

Afternoon tea

Pancakes with cinnamon sugar

15 minutes

Afternoon tea

Chocolate fudge cake with malted buttercream

50 minutes

Bread recipes

Mieliebrood

30–35 minutes

Picnic recipes

Koesisters

30–40 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

Spinach lasagne

Kung pao chicken

Durban fish curry

Homemade pork schnitzels

Gluten-free banana bread with caramel sauce

Parmigiano Reggiano-crusted roast vegetables

Porchetta with stuffing

Snipped noodles in vodka sauce

Alfredo ’Shroom Soufra

Lemon blondies

Pancakes with cinnamon sugar

Chocolate fudge cake with malted buttercream

Mieliebrood

Koesisters

Bresaola

Bresaola

Ingredients

Method