Ina Paarman | Eisbein
We have had quite a few requests for this recipe. To unleash the great flavour and tender, succulent texture of brined and smoked ham hocks, they must first be simmered slowly or slow cooked in the oven to tenderise them. Then baste and brown them in the oven or on the braai. Fresh un-brined or smoked hocks are equally delicious prepared in this way.
Ina Paarman | Green Bean Bredie
My grandmother was a very good cook. She did everything with a lot of heart, care and attention to fresh, natural, good basic ingredients. This dish bears her stamp. She never browned the meat beforehand for this plain homestyle bredie.
Ina Paarman | Penne with Chicken Livers and Sage
Fill and switch on the electric kettle to give you boiling water for cooking the pasta later. Rinse and halve the chicken livers. Spread out on paper towel to drain away any moisture. Preheat a heavy based non-stick frying pan. Add the butter, when it starts to discolour add the oil. Lay the livers down …
Ina Paarman | Penne with Pan Roasted Butternut and Sage
Pan roasting the butternut gives delicious flavour depth to this economical vegetarian main course. If fresh sage is a problem, use basil or half the amount of fresh rosemary.
Ina Paarman | Bacon wrapped Potato Wedges
As an excellent pork-free alternative, smoked chicken bacon like strips, available at supermarkets, can be used. Bacon and potato will always be a classic culinary combination.