Yes, this is Italian week! I long to stroll the street of San Gimignano, Tuscany… sipping an Italian espresso and buying fresh produce at the village market. I am dreaming of long summer nights in an Italian village, drinking wine and eating pasta with my loved ones.
But, due to international travel restrictions, we will make do with our own delicious take on pasta with ragù, served in my Kalahari kitchen. Life is still good!
Ragù (meat slow-cooked with vegetables) originated in Bologna, Italy. A proper ragù Bolognese needs a wider noodle like fresh pappardelle or tagliatelle, or a more robust shape like penne or rigatoni to soak in all the juices of meat, wine and vegetables.
This recipe is a beautiful, thick, rich and wholesome Italian-style ragù but made with our wild venison (Springbuck or Black Wildebeest are my choice venison meats used in this recipe). You can use any beef brisket or roast. And remember to pour a glass of red wine and have a rustic ciabatta bread on the side!
It is late afternoon and the weak winter sun is casting long shadows over the savannahs of the Kalahari. Hungry hunters are returning home soon after a successful day in the bush. It is time to linger, to gather golden moments, to embark upon a sentimental journey, and enjoy every idle hour around the log fire burning in the furnace.
Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is time for home.
Edith Sitwell
What is better than a venison curry in the heart of the Namibian winter? Whether I want something comforting for dinner or am hosting a winter gathering, this easy curry is my to-go-to recipe! Served with a bowl of steaming Basmati rice, tomato and onion sambal, warm Rotis and a glass of full bodied red wine…this is life in the Kalahari!
Another week… another Monday. What to cook for the (always) hungry family? Chimichurri Sauce and Steak is a match made in heaven, arguably one of the BEST sauces for steak in the world! For me- a winning combination. Like tomato and basil. Cheese and wine. Strawberries and cream. They are just “meant to be”.
Yes- even here in the Kalahari with limited fresh produce, this fresh flavorful sauce made with fresh herbs from my garden, is a hit served with our grilled springbuck, gemsbuck or eland fillet. (You can use any beef cut- picana, rib eye or fillet.)
This famous sauce from Argentina is made with parsley, cilantro, garlic, red wine vinegar and olive oil. It’s quick to make and will take your next steak dinner to a whole new level!
This super easy Chimichurri Sauce recipe is made in the food processor and comes together in under 5 minutes.
Top your grilled steak with this fresh sauce and serve with homemade fries or flatbreads. I love adding some extra olive oil, red wine vinegar and lemon wedges on the side. I assure you- you will have one happy family at the dinner table and will ‘meat’ and exceed all expectations!
Cooking is one of the great gifts you can give to those you love.
Another week has passed.. a new normal starting to emerge amid Covid-19, masks, hand sanitizer and social distancing. Weekends are our time to recap, recover and dream about a life as we have known it…. But is is also time to rediscover new recipes! As a family, we try and cut the sugar and carbs during the week. So come Friday, everyone is craving something sweet and this weekend we whipped up delicious, delectable, desirable( did I say delicious?) Millionaire’s Shortbread. Known as Millionaire’s Shortbread, presumably because they are so rich, they consist of a crisp shortbread base with an indulgent salted caramel filling that’s topped with a layer of dark chocolate – pure heaven! What more can a girl (or her family) want?
May your life be filled, as mine has been, with love and laughter; and remember, when things are rough all you need is…. CHOCOLATE
Our family LOVES everything about Italy. It is our number one vacation destination (if not traveling across the beautiful African continent).
The Italian people, the history, the quaint old walled towns, the strong espresso served on the square, the delectable cuisine using fresh ingredients, the gelato in every flavour and colour, the delectable pasta made by an Italian Nonna, char grilled vegetables soaked in olive oil, full bodied red wine, long family dinners around the dinner table…what is there not to like?
This beautiful fresh salad embodies all that Italy represents: al dente pasta, extra virgin olive oil, fresh tomatoes bursting in your mouth, proudly fat olives, vibrant green basil leaves… all tossed together and served as a special side dish with a relaxed afternoon lunch.
The trouble with eating Italian food is that five or six days later you’re hungry again.
George Miller, Director
ITALIAN PASTA RICE SALAD
INGREDIENTS
1 1/2 Cup uncooked pasta rice (orzo)
2 tbsp extra virgin olive oil
3 tbsp toasted pine nuts + more for serving (optional)
1 small red onion finely chopped
12 kalamata olives pitted and sliced
1 Cup Feta cheese, cut into small cubes
Handful of cherry tomatoes cut into quarters (I like the rainbow mix available in some supermarkets)
The juice of half a lemon
1/2 Cup basil pesto
Black pepper and sea salt to season
1 Fresh Avocado, chopped
A small handful of fresh basil chopped
INSTRUCTIONS
Cook the pasta rice according to the packet. Once cooked, drain in a colander then rinse under the cold tap.Stir in half a tablespoon of the extra virgin olive oil and leave the pasta to cool fully.Transfer to a large bowl or serving dish.
Add the pesto to a small bowl, pour in 2 tablespoons of extra virgin olive oil and the juice of half a large lemon, stir well.
Once the pasta has cooled add the chopped onion, cherry tomatoes, feta and the kalamata olives to the pasta.Pour the pesto dressing into the bowl then add the basil and pine nuts and toss carefully.
Season with cracked black pepper and sea salt to taste.
Top with more basil leaves and fresh chopped avocado
Serve at room temperature
Making ahead – This can be made a day ahead, just store it in the fridge in an airtight container. Add avocado before serving with fresh basil leaves.
