May 2018 – The AGA Lady

26th May 2018 @admin

22nd May 2018 – Our last round

Today we set off for Memel – when we get to our guesthouse, we once again offload our food and

26th May 2018 @admin

21st May 2018 – Fairy again!

We get up early, pack our luggage, food and a few extra things we seem to have acquired and are

26th May 2018 @admin

20th May 2018 – Onward!

What a lovely night’s rest – we wake up fully refreshed and set off to another farm on the Bothaville

26th May 2018 @admin

19th May 2018 – Yet another stove

We head out from the B & B at 7h30 and again the weather is cold this time with an

Orange Free State

26th May 2018 @admin

18th May 2018 – Off to Kroonstad

We say goodbye to Bethlehem and head off to Kroonstad and our next mystery to solve. Our first stop is

Orange Free State Uncategorised

26th May 2018 @admin

17th May 2018 – Into the unknown

It’s still 1 degree this morning and none of us really want to get out into the air from

Orange Free State

25th May 2018 @admin

16th May 2018 – The Winter Round begins

Well here we go! This morning we had a rather leisurely start as we have our first repair in Bethlehem

Serves 4
Ingredients
4 lamb leg steaks
1 tbsp olive oil
¼ pint (150ml) red wine
2 tbsp mint jelly
2 cloves garlic
Salt and pepper

Oven: Floor of roasting oven

Prepare in advance: No need for any preparation. Just put all the ingredients together and let them work their magic.

Prepare ahead: Keep warm in the simmering oven or warming oven for up to 30 minutes

Freeze: Yes, defrost and reheat in the roasting oven for 20 minutes.

Method

Heat a large saute pan in the roasting oven for 5 minutes. Transfer the pan to the boiling plate.

Heat the olive oil in the pan, then lay in the steaks. Put the pan onto the floor of the roasting oven for 5 minutes, then take out and turn the steaks over.

Return to the oven for a further 3 – 5 minutes until cooked to your taste. Remove the steaks from the pan and leave to rest on a plate in the simmering oven.

Crush the garlic and add to the meat juices in the pan, together with the wine and mint jelly. Stir and bring to the boil on the simmering plate, then return the pan to the floor of the roasting oven for 5 minutes, to boil and reduce.

Serve the sauce poured over the steaks.

This works well with venison steaks, using cranberry sauce instead of the mint jelly.

Cooking the steaks on a very hot pan on the floor of the roasting oven ensures a well-sealed and crisp outer with tender pink meat inside.

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