Middelburg – The AGA Lady

4th March 2016 @admin

Middleburg to Matatiele – 24th February 2016

So we lost a day, a large amount of money, but we are still going strong!!! None of us is

Eastern Cape Middelburg

4th March 2016 @admin

Jansenville to Middelburg – 23rd February 2016

All systems go this morning – we are about to begin the long journey back home – this time with

Eastern Cape Jansenville Middelburg

4th March 2016 @admin

Middelburg to Jansenville – 22nd February 2016

As previously mentioned, the start of the day was very early, and we set off for Jansenville, this time to

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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