Very Meaty Wednesday – WITH LOVE FROM THE TWINS

CHIMICHURRI LAMB CHOPS

September 8, 2026/in Cheat Tuesday, Recipes, Simple Dinners, Very Meaty Wednesday /by The Twins

INGREDIENTS:

8 lamb loin or rib chops
Salt & black pepper
2 Tbls olive oil

Chimichurrri Marinade
1 cup fresh parsley, finely chopped
3 garlic cloves, minced
1 small red chilli, finely chopped
1 tsp dried oregano
1/2 tsp paprika
1/4 cup olive oil
2 Tbls red wine vinegar
Juice of 1/2 lemon
1 tsp honey
Salt & pepper, to taste

METHOD:

In a bowl, combine parsley, garlic, chilli, oregano, paprika, olive oil, vinegar, lemon juice, honey, salt, and pepper. Mix until vibrant and glossy.
Pat lamb chops dry and season lightly with salt and pepper.
Pour over most of the marinade, reserving a few spoonfuls for serving later.
Massage well into the chops and marinate for: At least 30 minutes, Ideally 2–4 hours in the fridge.
Heat a grill pan, braai, or skillet over medium-high heat.
Cook chops for: 3–4 minutes per side for medium. Longer if preferred well done.
Baste lightly with leftover marinade while cooking. Rest chops for 5 minutes.
Spoon reserved chimichurri-style sauce over the lamb before serving.

BUTTER CHICKEN

August 28, 2026/in Cheat Tuesday, Recipes, Simple Dinners, Very Meaty Wednesday /by The Twins

INGREDIENTS

800 g chicken thighs, skin removed and cut into bite-sized pieces

250 g double cream yoghurt

1 tsp turmeric

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp curry powder

1 tsp salt

2 tbsp butter

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp fresh ginger, finely chopped

250 ml chicken stock

1⁄4 cup fresh coriander, chopped

METHOD

In a large bowl, combine the chicken, yoghurt, turmeric, cumin seeds, coriander seeds, curry powder, and salt. Mix well and marinate for at least 30 minutes.
Heat the butter in a large pan over medium heat.
Add the onion and cook for 6–8 minutes until softened and lightly golden.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the marinated chicken and cook for 5–7 minutes until lightly browned.
Pour in the chicken stock and bring to a gentle simmer.
Cook for 15–20 minutes until the chicken is tender and the sauce has thickened.
Stir through the fresh coriander and adjust seasoning if needed.

Easy Flatbread

INGREDIENTS

2 cups (300 g) plain flour

1 cup (250 g) plain yoghurt

1 tsp baking powder

1⁄2 tsp salt

METHOD

Combine the flour, baking powder, and salt in a bowl.
Add the yoghurt and mix until a soft dough forms.
Turn onto a lightly floured surface and knead for 2–3 minutes.
Divide into 6 portions and roll each into a thin round.
Cook in a hot dry frying pan for 2–3 minutes per side until golden and lightly charred.

Mango, Jalapeño & Tomato Salsa

INGREDIENTS

2 ripe mangoes, diced

200 g cherry tomatoes, quartered

1–2 jalapeños, finely chopped

1⁄2 red onion, finely diced

2 tbsp apple cider vinegar

1⁄2 tsp salt

1⁄4 tsp black pepper

METHOD

Combine the mangoes, cherry tomatoes, jalapeños, and red onion in a bowl.
Add the apple cider vinegar, salt, and pepper.
Toss well and allow the salsa to sit for 10 minutes before serving.

To serve

Spoon the butter chicken into bowls, serve with warm flatbreads, and top with a generous helping of the fresh mango, jalapeño, and tomato salsa.

MEATBALLS IN TOMATO SAUCE

November 11, 2025/in Recipes, Simple Dinners, Very Meaty Wednesday /by The Twins

INGREDIENTS:

300g minced meat
1 small onion, finely diced
1 Tbls garlic & ginger mix
Salt & pepper
1 egg
500g tomato/ pasta sauce

METHOD:

Mix all the ingredients together.
Shape into balls and bake in the oven for 7-10 minutes or until browned.
Meanwhile, add the sauce in a pan, simmer for 2 minutes and add the meatballs.
Cook through for another 2-3 minutes.
Serve with a creamy mash.

MEDITERRANEAN LEG OF LAMB ROAST

March 18, 2025/in Recipes, Very Meaty Wednesday /by The Twins

INGREDIENTS

1 deboned leg of lamb (~1.5 – 2kg)

3 Tbls olive oil

2 Tbls Cape Herb & Spice Mediterranean Rub

4 garlic cloves, minced

1 Tbls lemon zest

1 Tbls lemon juice

1⁄2 tsp Cape Herb & Spice black pepper

1 Tbls fresh rosemary sprigs

1 cup hot water

2 Tbls Cape Herb & Spice veggie seasoning.

METHOD

Marinate the Lamb:

In a bowl, mix olive oil, Mediterranean Rub, garlic, lemon zest, lemon juice and black pepper.
Rub this all over the lamb, massaging it in well. Score the leg and insert a few rosemary sprigs.
Cover and marinate for at least 2 hours.
Make stock using the water and veggie seasoning.
Preheat oven to 180°C.

Roast the Lamb:

Place lamb in a roasting dish and pour 1 cup stock around it
Roast for 1 hour 15 minutes to 1 hour 30 minutes for medium doneness (internal temp: 60°C / 140°F).
Cook covered (with foil) for the first 35-40 minutes andtheb uncover to get that nice browning ontop.
For medium-rare, pull it at 55°C / 130°F (roast around 1 hour).
Chefs Tip: If you want an extra crispy crust, turn up the oven temperature to 220 C for the last 5 minutes.

Rest & Serve:

Remove from oven and tent loosely with foil. Let it rest for 15 minutes before slicing.
Serve with on a bed of Risotto.

CHICKEN CEASAR SALAD

August 16, 2022/in Recipes, Very Meaty Wednesday /by The Twins

1 Ciabatta loaf, thickly cubed
3 Tbls olive oil
2 skinless, boneless chicken breast
lettuce leaves
Shaved Parmesan cheese
boiled egg, quartered

DRESSING:
1 Garlic clove
2 anchovies
2 Tbls grated Parmesan cheese
5 Tbls mayonnaise
1 Tbls white wine vinegar

Toss the ciabatta with some olive oil. Toast in the oven until
golden brown and crispy.
In a medium pan, brown the chicken breasts pan both sides and
cook till juicy but cooked through.
Mix all the dressing ingredients together (with a hand mixer),
until well blended. Season to taste.
Assemble all the salad ingredients in a serving bowl. Serve with
the dressing on the side.

BOEREWORS BREDIE

November 10, 2020/in Recipes, Very Meaty Wednesday /by The Twins

A traditional Cape Malay stew, using Free-Range beef boerewors from the KZN Midlands, in a spiced tomato stew with roasted potato and seasonal veg.
The perfect meal in one, or a generous meal served with rice or mash.
https://wearefood.co.za/collections/all-mains/products/boerewors-bredie-serves-1-280g

BAMBARA GROUNDNUT CHICKEN

November 10, 2020/in Recipes, Very Meaty Wednesday /by The Twins

An East African dish, of tender, marinated chicken breast & roasted sweet potato in a nutty, aromatic sauce made from coconut milk and soaked bambara groundnuts.

The Bambara Groundnut is a staple of east and southern Africa, where it is used in a similar fashion to other popular beans. With its nutty aroma and taste it brings a delicious flavour to spiced dishes, but do not be fooled! This ingredient is in fact a bean, not a nut, so no allergens apply!
https://wearefood.co.za/collections/all-mains/products/bambara-groundnut-chicken-serves-1-280g

Sweet and Sour Pork

October 28, 2019/in Recipes, Very Meaty Wednesday /by The Twins

Serves: 4-5
Prep time: 25-30 mins

This is definitely one of those dishes in this book that might make you cry, it’s that good!! Don’t waste time with this one, make sure the sauce is ready by the time the pork comes out of the fryer. Straight from the fryer, into the sauce, the pork will soak up all the goodness. Boy oh boy… Enjoy!!

Ingredients:
500g Pork Butt/Shoulder, cubed
1 C Flour
Salt and Pepper
200g soda Water
Oil for Deep fryer

Season the flour with salt and pepper.
To the flour Whisk in the soda water until loosened, into a nice lumpy batter.
Dip the pork into the batter, shake off access batter before frying.
Heat oil at 160 degrees celcius and deep fry pork until golden brown.

Glaze:
1 C Tomato Sauce
1/2 C BBQ Sauce
2 Tbs Harissa
2 Tbs Soy Sauce
1/4 C Lemon Juice
1/4 C Honey
2 Tbs Chili Flakes
2 Tbs Chopped Mint

Mix all the ingredients together. Add in the deep fried pork.
Roast in the oven at 220 degrees celcius for 15-20 mins.
Serve with a bell pepper salad (yellow, red, green peppers, julienned. Sesame seeds, soy sauce, rocket).