Posts in meat
Vegetarian Lentil Bobotie Recipe
Vegetarian Lentil Bobotie Recipe

Embark on a culinary journey with our savory Lentil and Apple Bake, a hearty dish that marries earthy lentils with the sweet crunch of apples, elevated with a blend of aromatic spices

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baked, cooking, meatJackie CameronJackie Cameron School of Food and WineVenison Recipes, Venison Recipe, Bobotie Recipe, Venison Bobotie Recipe, Venison Bobotie, Venison, Jackie's Recipes, Chef Jackie Cameron, Jackie Cameron Recipes, Jackie Cameron, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Winter Warmers, Winter RecipesComment
Venison Consommé Recipe
Venison Consommé Recipe

A venison consommé/soup with thyme, smoky campfire olives, and hot-roasted goats’ cheese makes a savoury/umami combination to awaken anyone’s palate.

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cooking, meat, soupJackie CameronJackie Cameron School of Food and WineVenison Recipes, Venison Recipe, Venison, Jackie's Recipes, Chef Jackie Cameron, Jackie Cameron Recipes, Jackie Cameron, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Winter Warmers, Winter Recipes, Consommé, Venison Consommé Recipe, Consommé RecipeComment
Venison Stew Recipe
Venison Stew Recipe

A venison meat stew/pie - with a crispy, rough puff-pastry hat (on the side) loads of carrots, garlic and rosemary - is an ideal around-the-dining-room-table family meal. Memories made around one pot!

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cooking, meatJackie CameronJackie Cameron School of Food and WineVenison Recipes, Venison Recipe, Venison, Jackie's Recipes, Chef Jackie Cameron, Jackie Cameron Recipes, Jackie Cameron, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Winter Warmers, Winter Recipes, Venison Stew, Stew Recipe, Venison Stew Recipe, stew recipe, Stew Comment
Venison Bobotie Recipe
Venison Bobotie Recipe

You can’t get more South African than a spicy venison bobotie. We all know what to do with the top-end cut. Now try something different by taking the tougher but flavoursome sections; mincing them and making a juicy, aromatic venison bobotie. This must be accompanied with apricot ‘blatjang’ and yellow rice.

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baked, cooking, meatJackie CameronJackie Cameron School of Food and WineVenison Recipes, Venison Recipe, Bobotie Recipe, Venison Bobotie Recipe, Venison Bobotie, Venison, Jackie's Recipes, Chef Jackie Cameron, Jackie Cameron Recipes, Jackie Cameron, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Winter Warmers, Winter RecipesComment
Phiwo Madlala's Hearty Stewed Beef Recipe
Phiwo Madlala's Hearty Stewed Beef Recipe

So, the dish I am sharing is one of those that my mom would make for us for our weekly dinners. I’d be so happy to know that you had cooked my ujeqe (steamed bread), beef stew and imfino (pumpkin leaves).

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beef, meatJackie CameronJackie Cameron School of Food and WineRecipe, stew recipe, Beef Recipe, Stewed Beef, Ujeqe, Ujeqe Recipe, Ujeqe bread, imfino, Pumpkin leaves, Student Recipe, Jackie Cameron School of Food & Wine, School of Food and Wine, Jackie Cameron School of Food and WineComment
Zandy’s Venison/Beef Pie Recipe
Zandy’s Venison/Beef Pie Recipe

As a child - ‘reared’ on a farm - I have fond memories of my mom’s friend Liana whose home-cooked venison pie left a lasting impression. Today, this recipe still evokes happy times with our extended family sitting around the fireplace, on chilly winter days. The dish is special to me because it was a catalyst for bringing people together.

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school of food & wine, meat, beefJackie CameronJC School of Food and WineZandy Armstrong, Class of 2018, Beef Pie Recipe, Venison Pie Recipe, Venison, Venison Recipe, Beef Recipe, Beef Pie, Comfort Food, Students, Student Recipe, Recipes, Pie Recipe, School Of Food & Wine, Jackie Cameron School of Food & Wine, School of Food and Wine, School of Food & Wine, Jackie Cameron School of Food and WineComment
Georg Lens’ Gammon and Gluhwein Recipe
Georg Lens’ Gammon and Gluhwein Recipe

"Remember that super cold weekend? Well I was sipping gluhwein and eating the most delicious gammon with crispy homemade bread rolls that had thick lashings of butter and homemade mayonnaise.

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meat, pork, beverages, school of food & wineJackie CameronJackie Cameron School of Food and WineGammon, Gammon Recipe, Georg Lens, Student Recipe, Students, Gluwhein, Gluwhein Recipe, Gluwhein Ingredients, How to make Gluwhen, Sangria, Gluwyn, Gluhwein, Gluhwein Recipe, Jackie Cameron School of Food and Wine, School of Food and WineComment
Weber Roasted Pork Belly With Granny Smith Apple Puree
Weber Roasted Pork Belly With Granny Smith Apple Puree

I believe the Weber Master-Touch was made specifically for our roasted pork-belly roll recipe. I have never tasted such perfect crackling surrounding the most desirable, moist pork. In this instance, I salute the Weber for making me look good… Serve it with a chunky granny-smith apple puree.

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meat, porkJackie CameronJackie Cameron School of Food & WineWeber, Roasted PorkBelly, Pork Belly, Granny Smith Apples, Apple Puree, Apples, Pork Roast, Jackie Cameron School of Food and Wine, School of Food & Wine, Weber Recipes, Weber Cooked, Recipe, Weber Braai, Weber Braai Recipes, Weber Recipe, Pork Belly Recipe Comment