With her new cookbook, food scientist and top cookery author Annelien Pienaar provides the ultimate guide to everything you need to know about meat – from cuts to cooking methods. Here are some of her lip-smacking recipes
If you prefer a meat dish with a bite, these Tabasco-flavoured kebabs are just the thing for you.
Whole lamb shanks with red-wine pan sauce
This dish is a labour of love and requires time and patience, but your guests will talk about their amazing meal for years to come. Use a good red wine with fruity notes to avoid a bitter aftertaste. Cranberry juice is a wonderful alternative to red wine.
Once a month we enjoy a stuffed chicken for Sunday lunch, served with a tasty sauce. At the end of the meal, nothing remains but the bones.
We grew up in a community of different nationalities. Accompanying my mother on her rounds to deliver goods, I was introduced to pulled meat, or denningvleis, made by a Dutch family. They also marinated their meat, usually from an older animal, for two days in real buttermilk (not the soured product we buy in the shops).
There are many ways to enjoy this spicy meat: with a Waldorf salad on an open sandwich, with couscous or with mealie rice.
This is the food I prepare for the kids when we go picnicking at the river.
With this recipe you can make hamburger patties of different flavours. Try different taste combinations. I’m partial to peri-peri (very peri is my favourite!) and like using the red curry paste to taste.
This recipe can be multiplied easily – the patties can be frozen and stored in an airtight container for up to six months.
THIS IS AN EDITED EXTRACT FROM MEAT: THE ULTIMATE GUIDE BY ANNELIEN PIENAAR. DISTRIBUTED BY HUMAN & ROUSSEAU. PHOTOGRAPHY: ANNELIEN PIENAAR. RETAIL PRICE: R369*.
*PRICE CORRECT AT THE TIME OF GOING TO PRINT AND SUBJECT TO CHANGE WITHOUT NOTICE.