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A life altering experience that has become the best thing that I could have done for myself and for my family.
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Nina Timm My Easy Cooking
Roast lamb on the table at any occasion for us is such a wonderful tradition. Treating your family to a roast every now and then, is precious!
Winter is creeping up on us and we will have plenty time to make all the delicious roasts and heartwarming dishes, but while we still have good weather, lets light the fires and roast outside!. So if you make roast chicken, roast pork, roast fish or even roast vegetables, make sure it is shared with love and compassion for one another.
I grew up with the aromas of lamb roasting in the oven on a Sunday morning, but sadly with the price of meat nowadays it has become a luxury rather than a tradition. I wanted to de-bone my leg of lamb, something I have never done my self and I also wanted the meat to speak for it self! No fancy marinades, basting sauces or rubs….just the bare necessities!
De-boning the lamb was not at all difficult, I followed this tutorial and it was over and done with in no time at all. I did not want to tie up the meat, which is what I would do if slow roasting in the oven was my cooking method of choice, but I wanted to do a butterflied leg of lamb in the kettle braai or Weber. So I simply rubbed the meat in olive oil, flavored it with herbs and garlic and that was it!
Roast Lamb on the Weber
serves 6 people
butterflied leg of lamb
200 ml olive oil
a few sprigs rosemary
3-4 cloves garlic – peeled and cut into thin slivers
sea salt and pepper
juice of 1 lemon
Place the leg of lamb in a glass or stainless steel dish and rub the olive oil over the meat. Season with the salt, pepper and rosemary. Use a sharp knife and pierce the meat, placing a sliver of garlic in each cavity. ( Use more or less garlic if you prefer). Cover the meat with cling film and keep in fridge for a few hours, overnight even better.
I used indirect heat to cook the lamb. To roast meat by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. When the coals are ready, place the cooking grate over the coals and place the lamb on the cooking grate, centered. I used 20 briquettes on each side. Place the lid on the grill and make sure all the vents are open. Cook for 45-50 minutes and place 5 more briquettes on each side. Cook for another 15 minutes. Check if the juice run clear if meat is pricked with a fork. If you prefer meat well cooked, cook for another 10-15 minutes. At end of cooking time, allow meat to rest before carving.
When you open the lid to replenish the coals, you can baste the lamb with some of the flavored olive oil you have left from marinating the meat.
Serve with potatoes and a lovely warm green bean salad with tomatoes and blue cheese or feta!
|Stuffed Leg of lamb||Roast Pork Belly||Roast Beef|
By Nina Timm from My Easy Cooking
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West Coast Restaurant Review
A restaurant review by Colin Tedder of Faraway Fields
(contact details below)
WEST COAST EATERIES REVIEW
There seems there may be a misconception about what this column is all about.
The idea, as it is with Nosy Rosy, is not the mundane. I have no intention of following the run of the mill critics and letting you know what my partner and I had to eat. After all my tastes are most likely completely different from yours and why, heaven help us, would you be the slightest bit interested in what some old fogey is devouring for lunch!
I will iterate the opening statement and what we agreed with the publication to convey.
Our area is fast becoming a tourist attraction as numerous magazine articles will confirm. What initiated our writing was driven by those tourists. Where does one send people who wish to dine out? Which restaurants are the places to go to and which are not? We sought to identify the successful restaurants and to advise on those which should be avoided. Whilst doing so we got to deliberate on why some restaurants succeed and why some fail.
The ones that succeed are not the everyday eatery; there is something about them that raises them above the level of mediocrity. One of the first – and most glaring - factors is the owners’ attention to every detail related to her/his investment and to ensuring that they are always in attendance. In the case of the failures, the obverse is true; non attendance in the restaurant and thereby non attention to customer’s requirements and needs.
I think that this needed to be explained as I had been approached on my motives in writing the reviews. Criticism is for the benefit of the owner; look to your not inconsiderable investment if you want to be a success.
We have had too many failures in our environs where exactly that has transpired, a venture starts off with a flourish and then fails miserably. The customers, the feet that pass through the restaurant doors, are the only indicators for meeting the bills and running a vibrant enterprise.
So, hopefully having got that out of the way, I will resume my reviews in the next issue. The reviews are my interpretation of where to send guests to eat and where not to send them. Not always the smart and shiny places, but those with charm and an attraction to relax tourists; thereby ensuring that they return to our neck of the woods and recommend our establishment to others.
Restaurants are reviewed unannounced and meals are paid for.
Colin Tedder Faraway Fields Accommodation and Garagiste
Contact details Tel: 022 914 5061 Cell: 082 445 9310
To view Faraway Fields
New situated on the banks of the Bergrivier just outside of Koringberg is Blombos farm style Self Catering accommodation. Close enough from the city for a quick getaway to the peace and tranquillity of the country side. Picnic on the banks of the river. Have a braai looking up at the unpolluted night sky.
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For bookings/availabilty contact Nicky
022 423 8055
Therapeutic aromatherapy products developed by a pharmacist
Aromatic Apothecary is a family-run business with a focus on achieving wellness through the natural art of Aromatherapy. We are PASSIONATE about our products and the promotion of natural healing within South Africa! At Aromatic Apothecary, we only ever turn to the natural world to source the amazing ingredients we use in our products.
In 1992 Aromatic Apothecary began as a cottage industry selling bath and massage oils from craft markets. We developed into a formal business in December 1996 whereby Aromatic Apothecary had its first professional retail outlet at the V&A Waterfront and developed the core of the company to also encompass natural remedies for every day ailments.
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Swartland Charity Run
Bikers Braai - Sleepover
20 - 21 April 2013
Hierdie is 'n fondsinsamelings projek
wat geloods word ten bate van Moorreesburg ACVV.
Musiek heeldag, bikers ''mass ride'' deur
Moorreesburg en speletjies vir oud en jonk.
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of email Mariaan Kitshoff
CANSA’s message takes to the Southern Africa skies
Just as gaggles of wild geese regularly cross the Okavango Delta, 14 small two-seater aircraft will be flying across southern Africa in support of the Cancer Association of South Africa (CANSA) to raise awareness around cancer the disease.
Led by cancer survivor and businessman Tommy Nel, the expedition – branded “The Gaggle” – will depart from Grahamstown on the morning of 27 April for a 16-day journey across southern Africa, culminating at Augrabies Falls on 12 May.
Nel was inspired to become involved promoting cancer awareness after he was diagnosed with prostate cancer in April last year. “My family and I are fairly successful and have everything we need, but that is meaningless if you don’t have your health. This journey is our way of giving back and reminding all about the importance of early detection of cancer,” he says.
Joining him on the trip will be his brother-in-law Colin Dettman (who builds small aircrafts) plus the Gaggle crew members. The idea was borne when the pilots were keen to start an annual flight over Botswana and Namibia and since Nel’s diagnosis, decided to include raising awareness about cancer.
Says CANSA’s CEO Sue Jane van Rensburg: “We’re very proud to be associated with such an exciting and awe-inspiring initiative. It just proves that the sky is indeed the limit when it comes finding ways in which to promote a cause as worthy as cancer awareness.”
The Gaggle’s journey will start in Grahamstown, make its way up to the Victoria Falls, then to Namibia and back down to Cape Town. They will stop over for a day or two in various towns en route. People can show their support by following these brave men in their flying machines on a daily basis on and post messages via CANSA’s Facebook CANSA: Fighting cancer in South Africa (http://www.facebook.com/groups/25164487668/) and follow @CANSA via Twitter http://www.twitter.com/@CANSA) or help to raise funds by donating online via : http://www.givengain.com/activist/97297/projects/5299/
The Gaggle’s Itinerary
Day 1: 27 April - Grahamstown – Queenstown (84 miles) – Aliwal North (74 miles) – Tempe (103 miles) – Lindberg (108 miles). 369 miles in 3h42
Day 2: 28 April - Lindbergh – Pilanesberg (139 miles) – Francistown (251 miles) – Nata (90 miles). 480 miles in 4h48
Day 3: 29 April - Nata – Mau. 155 miles in 1h33
Day 4: 30 April - Maun – Kasane. 162 miles in 1h37 (Add on for local flying over Okavango Delta on the way)
Days 5 & 6: 1 & 2 May - Kasane. Day trip to Chobe. Day flight to Victoria Falls. Day trip on Chobe river.
Day 7: 3 May - Kasane – Katimo Mulilo (58 miles) – Bagani (149 miles). 206 miles in 1h56min
Day 8: 4 May - Bagani – Rundu (109 Miles) – Ondangwa (215 miles). 324 miles in 2h01
Day 9: 5 May - Ondangwa – Epupa Falls. 165 miles in 1h35 (Omarunga )
Day 10: 6 May - Epupa – Palmwag. 179 miles in 1h48
Day 11: 7 May - Palmwag – Swakopmund. 166 miles in 1h39
Day 12: 8 May - Swakopmund – rest day /weather allowance.
Day 13: 9 May - Swakopmund – Walvisbaai (19 miles) – Betesda (110 miles). 129 miles in 1h17
Day 14: 10 May - Sesriem – Ai Ais via Fish River Canyon. 219 miles) in 2h11
Day 15: 11 May - Ai Ais to Keetmanshoop (91 miles) – Upington (201) – Augrabies (51). 344 miles in 3h26 min.
Day 16: 12 May - Augrabies Falls. 422 miles in 4h13
(For photos, please contact CANSA’s Head: Marketing & Communication on email@example.com , 011 616 7662 or 082 459 5230)
(For more information, please contact Munnik Marais, CANSA’s Head: Business Development on firstname.lastname@example.org, call 012 329 3036 or cell: 083 268 8701).
CANSA offers a unique integrated service to the public and all people affected by cancer. As a leading role-player in cancer research, the scientific findings and knowledge gained from CANSA's research is used to realign our health programmes as well as strengthen our watchdog role to the greater benefit of the public.
Our wide-reaching health programme includes: prevention and education campaigns; CANSA Care Centres that offer stoma and lymphoedema clinics; medical equipment hire; toll-free line and support to children and their families affected by cancer; patient care and support in the form of 11 CANSA Care Homes for out-of-town cancer patients in the main metropolitan areas; a hospitium based in Polokwane as well as two CANSA-TLC Lodges in Pretoria and Limpopo for parents/guardians of children treated for cancer. Visit www.cansa.org.za or call CANSA toll-free 0800 22 66 22, or email: email@example.com)
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