Prep Time:25 minutes
Cook Time:2.5 - 3 hours Surely one of the most perfect winter comfort foods. Oxtail, slow simmered with tomatoes, wine and vegetables to produce a rich, fragrant stew.
- +- 1.2 kg oxtail pieces
- SPAR sunflower oil
- 30 ml SPAR butter or full fat margarine
- 3 medium carrots, peeled and thinly sliced
- 4 stalks celery, cut into chunks
- 1 large onion, sliced
- 60 ml SPAR Italian Balsamic Vinegar
- ¾ can SPAR diced tomatoes
- 175 ml red wine
- 60 ml dry sherry
- 3 cloves garlic, crushed
- 3 ml dried thyme
- 3 SPAR Bay Leaves
- 2 sachets liquid beef stock
- 400 ml hot water
- Salt and freshly ground black pepper to taste
- Brown the oxtail pieces all over in a drizzling of hot oil in a pot. Lift them out and set aside.
- In the same pot, add the butter over low heat, and toss in the carrot, celery and onion over medium heat until tender.
- Add the vinegar and scrape in any flavourful residue from the meat and vegetables that adheres to the pot base.
- Pour in the remaining ingredients.
- Cover with a lid and simmer slowly for 2 ½ - 3 hours. If the liquid reduces too much, add in a little more wine. The meat should be very tender, but not quite falling off the bone.
- Remove the oxtail, and pour the liquid off into another pot, through a sieve, pressing down on the vegetables to extract the flavoursome liquid they retain. Bring the liquid to the boil and simmer rapidly until it reduces down to a shiny sauce consistency. Serve this sauce spooned over the oxtail.
Hints and Tips
- To make this dish go further add in a can of drained SPAR Cannellini Beans to the oxtail before re-heating and serving with the sauce.
- Use this same recipe if cooking over coals in a potjie pot, but expect an additional cooking time of up to an hour.
- The large onion may be substituted with a medium onion along with 2 sliced SPAR Freshline leeks when in season.
Prep Time:15 minutes
Cook Time:35 minutes This delicious soup is just as great as a starter or main course. The cheese toast melts are irresistible.
- 50g SPAR butter
- 1kg SPAR Freshline onions, halved and thinly sliced
- 3 - 4 fronds of thyme
- 5ml SPAR white sugar
- 4 SPAR Freshline cloves of garlic, thinly sliced
- 30ml SPAR wheat cake flour
- 2 SPAR beef stock cubes dissolved in 1.3 l boiling water
- 6 - 12 slices of SPAR Freshline French bread
- 140g SPAR mozzarella cheese, finely grated
- Melt the butter in a large saucepan. Add the onions and thyme, fry with the lid on for 6 - 8 minutes, until softened. Sprinkle with the sugar and cook for another 10 - 12 minutes on low heat, stirring frequently, until caramelised. Take care not to let the onions blacken or burn while cooking.
- Add the garlic to the pan and cook for further 3 minutes on low heat. Add the flour and stir well. Increase the heat and keep stirring as you gradually add the beef stock. Reduce heat, cover and simmer for 15 - 20 minutes. Remove the thyme fronds.
- Meanwhile, toast the French bread under the grill, then set aside, but leave the grill on.
- To serve, ladle the soup into heatproof bowls and put a slice or two of toasted bread on top, then sprinkle on the cheese. Grill until the cheese has just melted before serving.
Hints and TipsWhen cutting onions, remove the root section first and throw away. This is the part that causes your eyes to burn and water.
Prep Time:10 minutes
Cook Time:10 minutes Tender grilled steak, with a coconut-cream sauce, form the basis of a stylish, deliciously light salad supper.
- +- 450 g ostrich fillet steaks or SPAR Tender & Tasty rump steaks
- +- 15 ml garlic-flavoured olive oil
- SPAR Freshline salad spring onions, chopped, or
- ¼ medium red onion, in paper-thin slices
- 1 pack SPAR Freshline baby salad or mixed lettuce leaves
- 2 handfuls raw peanuts
For the sauce
- ½ can SPAR coconut cream
- 1 cm piece fresh root ginger, peeled and finely grated
- 50 ml SPAR sweet chilli sauce
- 50 ml chopped fresh dhania
- Arrange the salad leaves and onion rings onto 4 dinner plates.
- In a pre-heated pan, shake the peanuts over the heat to roast them lightly. Tip them out onto a plate to cool.
- Rub each steak with garlic-flavoured olive oil, then pan-grill them, turning over only once, until medium-rare. Season with salt and freshly ground black pepper.
- Set aside while you heat the sauce ingredients together. Slice the steaks thinly and place the slices into the warm sauce.
- Portion off the slices with sauce onto each salad portion.
- Drizzle any remaining sauce over, and serve immediately, with the nuts scattered over as a topping.
Hints and TipsAlways use tongs when turning steak; never spike with a fork. This prevents juices escaping and ensures a succulent steak. Using an electric carving knife to slice the steaks ensures neat uniform slices. You may like to chop the peanuts. SPAR roasted salted cashew nuts can be used in place of the peanuts
Prep Time:20 minutes
Cook Time:40 minutes A South African family favourite with our secret ingredient loved by all – Mrs Balls Chutney
- 30 ml SPAR sunflower oil
- 1 large SPAR Freshline onion, finely chopped
- 30 ml SPAR cake wheat flour
- 30 ml SPAR barbeque spice
- 500 g SPAR lean beef mince
- 350 ml water
- 45 ml Mrs Balls Chutney
- 125 g SPAR Freshline fresh brown mushrooms, sliced
- 125 g SPAR frozen corn
- 125 g SPAR frozen peas
- 30 ml SPAR Freshline Parsley, chopped
- 8 SPAR Freshline potatoes, peeled and cut into quarters
- SPAR Sea Salt
- 30 g SPAR butter or margarine
- 100 g SPAR mature cheddar cheese, grated
- 5 ml English mustard
- 3 ml baking powder
- 60 ml SPAR low fat milk
- Preheat the oven to 200 ºC.
- Sauté onion in oil until soft. Stir in flour, barbecue Spice and beef mince. Cook over a low heat until mince changes colour.
- Gradually add water, chutney, mushrooms and corn, then cook for 15 – 20 minutes. Add peas and parsley and allow to heat through.
- Topping: Meanwhile, boil the potatoes. As soon as they're cooked, drain and mash them in the pot while still steaming hot.
- Beat in the seasoning, butter or margarine, cheese, mustard, baking powder and enough milk to give a creamy texture.
- Place the meat and sauce in a greased ovenproof dish. Cover with the potato topping. Spread with a knife to create peaks. Bake for 15 minutes or until golden brown on top.
Hints and TipsA great dish to freeze. Cool to room temperature, cover with SPAR plastic wrap and freeze for up to 3 months. To reheat: defrost completely and then warm in the oven at 180 ºC for 30 minutes or until heated through.
Prep Time:10 minutes
Cook Time:40 - 60 minutes Perfect for outdoor cooking SA style with loads of friends and family.
- 1 x 2 kg SPAR beef prime rib
- 60 ml SPAR barbecue spice
- 30 ml SPAR ground paprika
- 5 ml SPAR coarse salt
- 5 ml SPAR coarsely ground black pepper
- 30 ml SPAR olive oil
- 50 ml SPAR cranberry sauce
- Mix the barbecue spice, paprika, salt and pepper, olive oil and cranberry sauce together.
- Coat the rack of ribs well with the spice mix, rubbing it into the meat.
- Place the roasting rack in the middle of a prepared kettle braai then place the rack of ribs on it. Close the lid of your braai and leave to cook. (Cooking time depends on the size / weight of the ribs but should take 40 – 60 minutes).
- Cook the meat as required for personal taste.
- Serve with a fresh garden salad.
Hints and Tips: If you cannot find this cut of beef on the butchery shelves, ask your SPAR butcher to prepare it especially for you.
Prep Time:7 minutes
Cook Time:6 minutes A home-made beef patty smothered in cheese and topped with generous slices of bacon.
- 1 onion
- 8 slices SPAR Back Bacon
- 800g beef mince
- SPAR Olive Oil
- 4 seeded burger buns
- 4 slices of SPAR Marksbury Select Cheddar Cheese
- Lettuce, tomato and your choice of sauce to serve.
- Fry an onion, finely chopped, and cool.
- Grill 8 slices of SPAR Back Bacon.
- Mix the onion with 800g beef mince. Season and divide into 4 burgers, 2cm thick.
- Baste with SPAR Olive Oil and cook under a very hot grill for 3 minutes each side.
- Toast four seeded buns on cut side only.
- Put a burger patty in each bun, top with a slice of SPAR Marksbury Select Cheddar cheese, then the bacon.
- Serve with a salad garnish and tomato sauce or mayonnaise.
Prep Time:25 minutes
Cook Time:3+ hours This simple but different potjie is a delicious treat to enjoy with those you love.
- 250g SPAR Butchers Choice Streaky Bacon
- SPAR Oil for frying
- 2kg SPAR Beef, cut into cubes
- 3 SPAR Freshline Onions, sliced
- 4 SPAR Freshline Garlic Cloves, crushed
- 250ml Stock
- 250ml Red Wine
- 100ml SPAR Balsamic Vinegar
- Salt and freshly ground Black Pepper to taste
- 2 bay leaves
- 50ml Herbs, freshly chopped
- 60ml SPAR Apricot Jam
- 200g SPAR Dried Apricots
- 20 SPAR Freshline Baby potatoes
- Heat oil over hot coals in a number 3 potjie pot and fry the bacon until crispy. Remove and set aside. Brown the meat, a few pieces at a time.
- Return the bacon and all the browned meat to the pot.
- Add the onions, garlic, stock, wine, vinegar, seasoning, bay leaves and herbs.
- Simmer for about 2 hours until nearly cooked and then add jam, apricots and baby potatoes. Simmer for another 30–40 minutes or until the potatoes are cooked through.
Hints and Tips: Always warm the wine and stock before adding to the meat. This ensures that the meat stays tender. Pouring cold liquid onto the meat can cause the meat to contract and become tough.
Prep Time:30 minutes
Cook Time:3 hours A wonderful, one pot dish that can be slowly simmered on a weekend afternoon, while you do chores or watch a movie. The delicious scent will greet you on your return.
- 1,5 kg topside or aitchbone beef roast
- Salt and freshly ground black pepper
- 30 g SPAR margarine
- 125 ml water
- 200 ml can tomato juice
- 2 medium onions
- 1 clove garlic, crushed
- 15 ml Worcester sauce
- 10 ml brown sugar
- Pinch paprika
- 2 ml mustard
- 50 ml SPAR tomato sauce
- 125 ml SPAR peach&pear fruit juice
- 45 ml corn flour
- 410 g can SPAR peaches - halves or sliced, drained
- 410 g can SPAR pear halves, drained
Method1. Rub meat with salt and pepper. Brown on all sides in a large pot with heated margarine in. 2. Pour on water, tomato juice, onions and garlic. Cover and cook over low heat for 2 hours. 3. Combine remaining ingredients and add into pot, stirring until thickened. Simmer a further hour until meat is tender. 4. Add in both drained fruits and reheat.
Hints and TipsCarve the meat across the grain to ensure a tender result for eating. These beef roast joints in particular, can make for a lot of chewing if you do not take this precaution!
Prep Time:15 minutes
Cook Time:15 minutes The warmth of cumin, combined with the tang of lemon rind gives this dish a distinctly North African flavour.
- 15 ml SPAR olive oil
- 1 large onion, sliced
- 10 ml ground cumin
- 5 ml lemon rind, finely grated
- 410 g can SPAR diced tomatoes
- 750 g TENDER AND TASTY stroganoff/stir-fry beef
- 25 ml finely shredded mint leaves
- Salt to taste
- Couscous with garlic and chilli
- Cook onion in the heated oil until soft. Add cumin and lemon rind and cook until fragrant. Stir in the tomatoes - simmer for 5 minutes.
- Prepare couscous in the meantime according to the easy on-pack directions.
- In a separate oiled pan, briefly stir-fry the meat in batches, on high heat until browned and tender.
- Add to the tomato mixture with the mint and salt to taste, and reheat briefly. Check seasoning and serve immediately.
Hints and TipsTry chicken fillet strips for a change from the beef
Prep Time:15 minutes
Cook Time:2hrs 15 minutes Long in the cooking, but quick in the preparation and worth the wait, this satisfying stew can slowly cook while you do other things.
- +-450 g beef soft shin, off the bone (often sold and labelled as Soup Meat)
- 45 ml SPAR cake flour
- 5 ml barbecue or steak&chop braai spice
- A splash SPAR sunflower or olive oil
- 200 g SPAR diced bacon
- 1 jar SPAR white cocktail pickled onions, drained well
- 2 SPAR bay leaves
- ½ SPAR beef stock cube dissolved in 250 ml hot water
- 125 ml red wine
- 1 can SPAR lentils in tomato brine
- 500 g SPAR Freshline Veg for Two, Butternut &Sweet Potato (2 x 250 g pouches)
- Preheat oven to 160°C.
- Combine the flour and barbeque spice and lightly dust the meat with it. Seal the meat in batches over high heat, in a pan with a little hot oil, until brown all over. Transfer into a casserole dish and scatter in the bacon and onions.
- Combine bay leaves, hot stock and wine and pour into the casserole dish.
- Bake covered for 1 ½ hours. Add any leftover seasoned flour, lentils with its liquid, as well as the sweet potato and butternut mix. Continue cooking for a further 30 minutes.
- Adjust seasonings and sauce consistency if required.
Hints and Tips
- It is fine to cook then chill this casserole the day before, ready to heat through briefly when needed.
- When seasoning slow-cooked dishes, do so lightly at the beginning. This encourages reduction of the liquid, so the sauce can become much more concentrated and easily get too salty. Adjust the seasoning at the end of cooking