There is nothing complicated or chiefly about cooking at home. You do not need to be a creative wizard.
If you can read you can cook.
Beginner cooks can easily loose heart if they tackle over complicated dishes or follow badly written, untested recipes.
I was a Home Economics teacher and senior lecturer for many years, and those classroom hours working with inexperience learners taught me how important it is to keep recipes simple and to anticipate pitfalls.
Bottom line, you can trust our recipes and, with the use of our products we make it easy for you to be the star of the show!
A few tips before you jump in:
- Read the recipe all the way through and check if you have the needed ingredients.
- Measure, chop and assemble the ingredients.
- Take note of the time needed to cook or bake a dish and plan to have every component of the meal ready at the same time.
- Preheat the oven and butter and/or line tins for baking.
- Don’t cook red meat straight from the fridge. Season and leave to stand at room temperature for at least 20 minutes.
- Taste as you go. Season as you go at different stages.
- Control the temperature of you stove, top cooking, don’t hurry everything at the highest setting. Gently does it.
- Always shop with care, choose the right cut of meat or chicken for the recipe e.g.
Breasts will become dry and tough if overcooked. Gentle heat and short cooking times is best.
Thighs and Drums can tolerate longer cooking and higher temperatures, also have more flavour.
A lovely family supper or an easy dish to serve to friends.
Fillet is tender but not as flavoursome as rump, sirloin or T-bone.
Best cut for stews, casseroles and curries is chuck. Buy a whole piece and cut it up yourself, avoid so-called blocks of ‘stewing steak’ it comes from different parts of the animal, each need a different cooking method.
One of our SA culinary classics. Delicious with chips, sautéed mushrooms and a tossed salad.
Fresh is best, or settle for fresh frozen from a reputable fishmonger or trusted supermarket. Always ask “What is fresh today”.
Fresh fish must immediately go into your home fridge with an ice brick on top. Cook it the same day or at worst the next day.
All fish respond really well to a light dusting of seasoning, our Fish Spice is ideal.
If you have a tin of salmon in the grocery cupboard – fishcakes are quick and easy to make. The fish paste in the recipe is the secret to this economical recipe. Fishcakes are even better cold with a salad the next day.
Be fussy and carefully select the best.
After sales care:
Never put unwrapped vegetables open in the fridge. The cold air is very dry and will wilt them rapidly.
Never put potatoes, sweet potatoes or onions in the fridge. Keep at room temperature in a vegetable drawer.
Tomatoes, best kept at room temperature.