Serves 4
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You will need

1 T (15 ml) canola oil
2 medium onions, sliced into half rings
½ t (2,5 ml) Ina Paarman’s Meat Spice
3 cloves garlic, finely sliced
½ cup (125 ml) red wine
¼ cup (60 ml) water
1 x 25 g Ina Paarman’s Liquid Beef Stock

4 cups (1 litre) water
2 T (30 ml) Ina Paarman’s Chicken Flavour Stock Powder
¾ cup (180 ml) coarse yellow polenta or braai pap
2 T (30 ml) butter
75-100 g blue cheese, crumbled

1 kg good quality game sausage eg. kudu, impala etc.
2 T (30 ml) canola or olive oil

fresh basil

Ina’s Tip

Replace red wine with Beef Stock (no need to reduce) and replace blue cheese with mature cheddar cheese. Replace game sausage with beef sausage.


To make the Onion Relish

Brown the onions seasoned with Meat Spice, in the oil in a frying pan. Place a lid on the pan and slowly simmer the onions for 10 minutes.
Add the garlic and wine. Turn the heat up and boil fast, without the lid, until the wine is reduced by half. Add the water and Liquid Beef Stock.
Cook briefly and taste for seasoning. This can be made well in advance and refrigerated.


To Make the Polenta

Bring the water to the boil and add the Chicken Stock Powder. Add the polenta in thin stream to the stock while whisking with a wire whisk.
Cook slowly with the lid half on for 15 minutes stirring occasionally.
Stir in the butter and the blue cheese.
Leave to stand with the lid on.


To Panfry the Sausage

Heat a medium size heavy base frying pan with oil, swivel the pan to coat. Fry the sausage over gentle heat or braai over a slow fire until nicely browned.
Garnish with fresh basil.