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The change from summer to winter is one of the biggest changes in food. Going from crisp salads and chilled soups, that still fill that empty spot in your belly, to nutritious and hearty soups, spicy curries, stews and hot Malva puddings.

Mushroom-soup-Potato-and-leek-soup

After going on an enjoyable game drive in the evening, you are welcomed back to Camp Jabulani with a delicious sherry. This will get the body warm and the appetite flowing. The sherry you can enjoy in our comfortable lounge in front of a roaring fire.

Using seasonal vegetables is extremely important to ensure environmental growth. The likes of turnips, baby spinach, leeks and potatoes give you the feeling of warmth and comfort – an idea that makes you imagine that you are at your own dinner table.

After warming up the body in front of the fire, our butlers will escort you to your table where a hearty winter’s menu will be waiting for you. This could be anything from a curried pickled fish starter or twice baked cheese soufflés. Main course may be anything from Slow braised meats to spicy bean curries served with wild brown rice, herbed poppadum’s and radish sambals.

Here is the recipe of our slow braised Lamb shoulder for to enjoy at home:

Lamb Shoulder
Braised meats

1 whole Lamb shoulder
1 Large onion
2 Tomatoes
1 Celery stick
3 Carrots
1 Leeks
3 Garlic cloves
1L Beef stock
500ml Red wine
100ml Balsamic vinegar
100ml Soya sauce
2 Twigs thyme
1 Twig Rosemary
1 tablespoon Tomato paste

Method

  1. Sweat the onions off in a pan with carrots, leeks, celery and garlic.
  2. Deglaze the pan with the balsamic vinegar, reduce the liquid by half and then add the red wine.
  3. Add the soya sauce with tomatoes, thyme, rosemary and tomato paste
  4. Place the Lamb shoulder in an oven proof container and pour the mirepoix over the Lamb shoulder
  5. Seal the container with tin foil and place in the oven at 170 degrees Celsius.
  6. Cook the meat for as long as possible until the meat falls off the bone making sure to check regularly that the liquid is sufficient enough. I normally leave the meat to cook from 07h30 until 15h00 but it can be cooked longer if the meat is not soft enough. Allow the meat to continue to steam itself once removed from the oven. This helps soften the meat.

Remove the meat from the bones and place the meat back in the liquid and reheat when ready to serve guests.

Lamb-shoulder-image

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