VOULLA’S EASY SLAW RECIPE
INGREDIENTS
1/2 (500g) small red cabbage, and 1/4 sugarloaf cabbage shredded
2 medium carrots, peeled, grated
1 small brown onion, halved, thinly sliced
2 teaspoons horseradish cream
1/2 cup whole-egg mayonnaise
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon celery seeds
1/2 cup fresh parsley leaves, coarsely chopped
Salt and pepper to taste
METHOD
Step 1
Place cabbage, carrot and onion in a large bowl. Toss to combine.
Step 2
Combine horseradish cream, mayonnaise, lemon juice and mustard celery seeds and apple cider vinegar in a bowl. Add to cabbage mixture. Season with salt and pepper. Toss gently to combine. Sprinkle the parsley on top and Serve.
TSAMBICA’S STICKY PORK RIBS
INGREDIENTS
2 KILOS PORK RIBS (APROX. 4 RACKS)
1 TEASPOON DRIED OREGANO LEAVES
1 TEASPOON GROUND CUMIN
SALT AND PEPPER TO TASTE
4 TABLESPOONS OF OLIVE OIL
1 300 ML BOTTLE OF BEERENBERG “RUSS” STICKY RIB SAUCE
METHOD
PREHEAT OVEN TO 180 DEGREES C FAN FORCED
LINE A LARGE OVEN TRAY WITH GREASE PROOF BAKING PAPER
COMBINE OREGANO, CUMIN, SALT, PEPPER AND OLIVE OIL TO FORM A PASTE
RUB PASTE EVENLY ALL OVER THE RIBS
PLACE RIBS ON LINED OVEN TRAY AND BRUSH THE SIDE FACING UP WITH HALF THE BOTTLE OF BEERENBERG “RUSS” STICKY RIB SAUCE, COOK FOR AN HOUR.
TURN RIBS OVER, BRUSH WITH THE REMAINING SAUCE AND COOK FOR A FURTHER HOUR
TAKE RIBS OUT OF THE OVEN, COVER WITH ALFOIL AND SET ASIDE FOR 5 MINS TO REST BEFORE CARVING
TRANSFER TO A CHOPPING BOARD
TO SERVE, USE A LARGE SHARP KNIFE TO CUT BETWEEN THE RIBS
TRANSFER TO A SERVING PLATTER
