Servings Prep Time
4-6people 30minutes
Cook Time
2-3hours
Servings Prep Time
4-6people 30minutes
Cook Time
2-3hours
Ingredients
Lamb neck bredie with dumplings
  • 2kg Lamb neck cut into 1,5cm discs,
  • Some SASKO cake flour to dust
  • 2 Onions, peeled and sliced
  • 4 Garlic cloves, peeled and minced
  • 30ml Hinds Paprika
  • 1sachet Rhodes quality tomato paste
  • 1tin Rhodes Quality Mediterranean style tomato mix
  • 1tin Rhodes quality tomato puree
  • 50ml sugar
  • 1liter Prepared chicken or lamb stock
  • 2cups Sasko self raising flour
  • 5ml salt
  • 1/2cup Willow Creek Director’s reserve olive oil
  • 1/2cup Full cream milk
Green beans and butter beans with anchovies and Persian lime olive oil
  • 2tins Rhodes Quality green beans, drained and rinsed
  • 2tins Rhodes Quality butter beans, drained and rinsed
  • 300 grams tenderstem broccoli, blanched
  • 30ml chopped anchovies
  • Willow Creek Persian Lime flavoured Olive Oil
Pancake kebab rolls
  • 1kg SASKO pancake, waffle and flapjack bake mix,prepared according to package instructions
  • 500ml cream
  • 1/2cup icing sugar
  • 5ml Vanilla essence
  • 5ml almond essence
  • 1cup sugar
  • 100ml water
  • 5ml Hinds Cinnamon
  • 5ml 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.