03 May Lamb neck bredie with dumplings served with green beans, butter beans and anchovies and pancake kebab rolls

Posted at 15:29h in Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Lamb, Mains, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine by

Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
2-3 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2-3 hours
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
2-3 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2-3 hours
Ingredients
Lamb neck bredie with dumplings
  • 2 kg Lamb neck cut into 1,5cm discs,
  • Some SASKO cake flour to dust
  • 2 Onions, peeled and sliced
  • 4 Garlic cloves, peeled and minced
  • 30 ml Hinds Paprika
  • 1 sachet Rhodes quality tomato paste
  • 1 tin Rhodes Quality Mediterranean style tomato mix
  • 1 tin Rhodes quality tomato puree
  • 50 ml sugar
  • 1 liter Prepared chicken or lamb stock
  • 2 cups Sasko self raising flour
  • 5 ml salt
  • 1/2 cup Willow Creek Director's reserve olive oil
  • 1/2 cup Full cream milk
Green beans and butter beans with anchovies and Persian lime olive oil
  • 2 tins Rhodes Quality green beans, drained and rinsed
  • 2 tins Rhodes Quality butter beans, drained and rinsed
  • 300 grams tenderstem broccoli, blanched
  • 30 ml chopped anchovies
  • Willow Creek Persian Lime flavoured Olive Oil
Pancake kebab rolls
  • 1 kg SASKO pancake, waffle and flapjack bake mix, prepared according to package instructions
  • 500 ml cream
  • 1/2 cup icing sugar
  • 5 ml Vanilla essence
  • 5 ml almond essence
  • 1 cup sugar
  • 100 ml water
  • 5 ml Hinds Cinnamon
  • 5 ml lemon juice
Instructions
Lamb neck bredie with dumplings
  1. Preheat your oven to 160 degrees Celsius. Dust the lamb with the flour and season to taste.
  2. Heat some butter and olive oil in a large pot and fry the lamb until well browned.
  3. Remove from the pot and add some more butter and olive oil and fry the onions and garlic until lightly browned.
  4. Remove from the pot and add some more butter and olive oil and fry the onions and garlic until lightly browned.
  5. Add the tomatoes, sugar and stock and mix through.
  6. Cover with a lid and place in the oven and cook for 2-3 hours.
  7. Mix the flour and salt together and rub in the olive oil.
  8. Add the milk and mix until just combined.
  9. Roll into balls and place on top of the bredie.
  10. Place back into the oven for 15-20 minutes until they are lightly browned and cooked.
Green beans and butter beans with anchovies and Persian lime olive oil
  1. Heat some olive oil in a large frying pan and add the beans and broccoli and fry for 5 minutes.
  2. Add the anchovies and mix through.
  3. Serve hot with the lamb bredie.
Pancake kebab rolls
  1. Place the sugar, water, cinnamon and lemon juice in a saucepan and cook until syrupy.
  2. Whip the cream until stiff peaks and fold in the icing sugar, vanilla and almond.
  3. Once all the pancakes are baked, spread each one with cream and roll up.
  4. Cut into rings and stick them on a kebab stick.
  5. Serve with the cinnamon syrup.