Indulgent flavours and hearty portions make this combo a steakhouse comfort classic. 

Smoky BBQ pork ribs & cheesy loaded fries

Serves 4 

Ingredients  

2kg raw pork spare ribs
Salt and milled pepper
1 Tbsp butter
1 shallot, diced (or use red onion)
3-4 cloves garlic, sliced
2 Tbsp smoked paprika
½-1 tsp chilli flakes (optional)
1 cup BBQ sauce 

For the cheesy loaded fries 

Canola oil, for frying
1kg frozen fries
2 Tbsp butter
2 Tbsp flour
½ cup beer
1½ cups milk
1 Tbsp Dijon mustard
1 cup grated mozzarella
¼ cup grated Grana Padano
Handful chopped parsley + extra to garnish
Salt and milled pepper 

Method  

1. Preheat oven to 200°C.
2. Season pork ribs and place in oven for about 30 minutes.
3. Heat butter on a medium heat, fry shallot and garlic for about 4-5 minutes. Add smoked paprika and chilli flakes, if using. Fry stirring for another minute. 
4. Add BBQ sauce, lower heat and simmer for 5 minutes. Season. 
5. Lower oven temperature to 180°C. Generously baste the pork ribs with the BBQ sauce, cover with foil and roast another 1½ hours, basting every 30 minutes. 
6. Increase oven temperature again to 200°C. Remove the foil, baste again and roast for another 20 minutes until sticky. 
7. For the cheesy loaded fries, heat oil until shimmering hot.Fry the fries until golden, drain on kitchen towel and season. 
8. Heat butter until melted, add flour and stir to create a smooth slurry. Add beer and stir until incorporated. 
9. Add milk and mustard, whisk until smooth. Cook for about 5-8 minutes. The sauce must simmer for the flour to cook. Once the sauce has simmered for a few minutes, remove from heat then add cheeses and parsley. Stir until melted. Season. 
10. Pour the sauce over the fries and serve with sticky pork ribs.

Recipe & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons 

Also read: Hot & sour pork broth recipe

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Osso buco (which literally means ‘bone with hole’) is more than just a comforting Italian stew, says Editor Chad January. We explore what makes this lip-smacking meal a winner.  

Osso buco 

Serves 4 

Traditionally, veal shank is used. We’ve opted for the budget-friendly and easily accessibly beef shin instead. 

Ingredients

Canola oil for frying 250g pork rashers, cubed 
2kg beef shin 
Salt and milled pepper 
Flour for dusting 2 onions, chopped 
3-4 carrots, peeled and chopped 
3 sticks celery, chopped (leaves included) 
2-3 fresh or dried bay leaves 
4-5 sprigs fresh thyme 
1 cup white wine 
2 cups beef or chicken stock  

For the Gremolata  

½ punnet (10g) fresh parsley, chopped 
2 lemons, zested 
1 chilli, deseeded and chopped 
1 clove garlic, finely chopped  

Method

1. Heat oil in a large pot over medium-high heat and fry pork rashers for 5-6 minutes or until crispy. Drain on kitchen paper. 
2. Season the beef well and dust in flour, shaking off the excess.
3. Brown beef in batches for about 3-4 minutes per side or until golden. Set aside. 
4. Lower the heat and sauté onions, carrots and celery for 6-8 minutes or until softened and lightly golden. 
5. Add herbs and cook for another 2 minutes. 
6. Return beef and pork to the pot and increase the heat. Pour wine and stock over the meat and bring mixture to a simmer. 
7. Cover partially with a lid and simmer gently for about Ph hours or until meat is fork tender and the sauce has reduced and thickened slightly. Stir regularly and adjust seasoning if needed. 
8. Combine gremolata ingredients and set aside. 
9. Serve osso buco with your favourite side and topped with gremolata. 

Recipes & Styling: Chad January
Photos: Zhann Solomons  

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Winter is coming and there is no better time for hearty meals like soups and stews. But open a recipe book and you’ll see the words soup, stock and broth everywhere. Do you know the difference? Don’t fret: we clear it up for you. 

Stock

A delicious stock must be the backbone of the culinary world. Stock is a thick and gelatinous liquid made from unseasoned animal (chicken, beef and fish) bones. Homemade (or store-bought) stock is a flavourful base for soups and stews. Plus, it can be made from the bones of last night’s roast – so think twice before you throw your chicken bones in the bin.

Also read: The soul-warming flavours of home-made stock

Broth

Although the two are used for similar purposes, broth is made mostly from vegetables and meat while stock is made from bones. Broth is a thinner consistency than stock and usually contains salt and other seasonings. Often cooked longer than stock, bone broth is nutritious as the longer cooking process releases more minerals than just gelatine.

Try these mouthwatering recipes containing broth: 

Ravioli in bone-broth sauce with bacon

Bone broth braised lemon chicken with olives

Immune-boosting lemony chicken and brown rice broth

Rice and chicken broth bowl with baby spinach

Soup

Your favourite soups are made from a base of broth or stock. More vegetables or grains are then added for a richer flavour. This can either be left as is or blended for a smooth and creamy texture. You can also add meat, dumplings or croutons for a more substantial and hearty soup.

These hearty soup recipes are perfect for the chilly weather: 

Potato and leek soup with roasted nuts and cauliflower

Asian chicken noodle soup

Tomato-based oxtail soup

Creamy chicken soup with croutons

Photography: Pexels

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Nothing says winter more than indulging in a steaming hot bowl of hearty soup that warms you from within. 

Potato and leek soup with roasted nuts and cauliflower 

Serves 4-6 • Total Time 45-50 Min 

Ingredients

2 Tbsp olive oil
1 Tbsp butter
300g leeks, sliced
4 sprigs fresh thyme
3 cloves garlic, chopped
1kg potatoes, cubed
2½ cups vegetable stock
2 cups water
2-3 tsp salt
Milled black pepper
1 cup cream
300g cauliflower florets
50g raw pumpkin seeds
50g raw almonds
50g raw hazelnuts

Method

1. Preheat oven 200°C. 
2. Heat oil and butter in a large 6-8L pot. 
3. Fry leeks, thyme and garlic for 5 minutes or until softened. 
4. Add potatoes, stock, water, salt and pepper. Simmer for 20-25 minutes or until potatoes are soft. 
5. Add cream and simmer gently for 10 minutes. 
6. Toss cauliflower with olive oil and roast for 25-30 minutes or until golden. 
7. Remove thyme and blitz soup with a stick blender until smooth. 
8. Toast pumpkin seeds, almonds and hazelnuts in a dry pan until fragrant. Remove and chop finely. 
9. Serve soup in bowls topped with roasted cauliflower, toasted nuts and seed sprinkle.

Recipe & photographs courtesy of Fresh Living Magazine.

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When we think of healthy vegan/vegetarian food, this flavour-packed, nutritious chunky baba ganoush recipe comes to mind!

Serves 6 // Cooking time 15 min

Ingredients

For the baba ganoush

4 medium brinjals
2 whole garlic cloves
2 tbsp olive oil
Salt and pepper, to taste

For the onions rings

6 tbsp flax seeds, blended to a flour
7 tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds

For the tomato paste

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli to taste to serve
Olive oil
Chilli, chopped
Bread or crackers

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2  foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

Who ever said vegan can’t be delicious? Try this healthy take on loaded Mediterranean baked chips for a sustainable and guilt-free treat.

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One thing we absolutely love about soup (besides it being so delicious) is how well it keeps! This roast tomato and red pepper soup is perfect for putting together on a Sunday and freezing for those quick weeknight dinners.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the roast tomato and red pepper soup
1 kg ripe Roma tomatoes, chopped
4 red peppers, seeded and chopped
2 onions, peeled and chopped
3 cloves garlic, peeled
¼ cup olive oil
Salt and pepper
2 cups vegetable stock
Handful basil
Handful origanum
3 sprigs thyme
1 tsp sugar
1 cup cream
For the gremolata
40 g parsley, finely chopped
1 lemon, zested and juiced
1 clove garlic, peeled and crushed
¼ cup olive oil
Salt and pepper

METHOD
For the roast tomato and red pepper soup
1. Preheat oven to 200°C.
2. Place tomatoes, peppers, onions and garlic on a baking tray. Drizzle with oil and sprinkle with salt and pepper. Roast for 30 minutes.
3. Place roast vegetables and all cooking juices in a pot. Add the stock, basil, origanum, thyme and sugar. Simmer over medium heat for 20 minutes.
4. Stir in the cream, then remove from the heat and liquidise the soup. Pour through a sieve for a smoother finish. Season with salt and pepper.
5. Let the soup cool, then store in the fridge for up to 5 days or freeze in portions.
For the gremolata
1. Shake all the ingredients together in a jar. Place in the fridge to infuse.
2. Serve spooned over warm soup straight away or store in the fridge for up to 1 week.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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