Chro Mo Posted January 7, 2015 Share dbl post Edited January 7, 2015 by Chro Mo Link to comment Share on other sites More sharing options...
Chro Mo Posted January 7, 2015 Share It's available from Kalahari, and was also on shelf in Exclusive BooksIs it the Earthfire pizza oven - can't seem to find it... Thanks for your reply. Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted January 7, 2015 Share Thanks - is it the Earthfire Pizza Oven? Does it have another name? Cheers,Get hold of Rika Olivier (Trillian on here) - she's the owner of Earthfire, together with her hubby. She'll be able to point you to a stockist up norff. Link to comment Share on other sites More sharing options...
Chro Mo Posted January 7, 2015 Share Got it! Thanks - found the website etc. Huge present opportunity for my wife-for her (or for me) Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 7, 2015 Share I think yuppy chef has them as well Link to comment Share on other sites More sharing options...
barrykm Posted January 7, 2015 Share Is it the Earthfire pizza oven - can't seem to find it... Thanks for your reply.Oops, I answered the wrong question... I was referring the Durban Curry Book which I thought you were asking about, and not the pizza thingy. Edited January 7, 2015 by barrykm Link to comment Share on other sites More sharing options...
Chro Mo Posted January 7, 2015 Share Oops, I answered the wrong question... I was referring the Durban Curry Book which I thought you were asking about, and not the pizza thingy. no worries - found it in the end! Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 8, 2015 Share For those in jozi and surrounds. http://www.saca.co.za/courses_in_detail.html Link to comment Share on other sites More sharing options...
forkie Posted January 8, 2015 Share Got this for Christmas from the wife.I have one of those. They work really well once you have learnt how to use it. It works very differently to a normal pizza oven in that most of the heat is coming from the bottom and not the top. the trick is to only keep the pizza in the stone for a minute or two, and then move it onto the grid, or else you will burn you base. Also as far as toppings go - less is more. Link to comment Share on other sites More sharing options...
Paddaman Posted January 8, 2015 Share I found that a good set of knives and a wooden chopping board are essential. You can get ceramic blades now which are very very sharp. Link to comment Share on other sites More sharing options...
Weight Weenie Posted January 9, 2015 Share Any places you guys can recommend for some entry level cooking classes in Pretoria? Link to comment Share on other sites More sharing options...
Guest notmyname Posted January 10, 2015 Share These things. Made them for NYE braai, and I have to say that they were DEELICIOUS. Pineapple rings. Streaky Bacon. Mozzarella. Onions. You need good bacon, otherwise it'll just fal apart on the braai / when you turn them in the oven. But essentially - you cut your onion into rings. Place a ring around each pineapple ring, then place mozzarella sticks / slices inside the ring, on top of the pineapple. Wrap in streaky bacon (thick cut), then braai and enjoy. OH MY GOD. http://www.slapyodaddybbq.com/wp-content/uploads/90_DSC_0033.jpg Hey CPT mayhem. I made these last night for my oldies and their chinas. De-lish ek sê! Thanks for the recipe. Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
WeekendWarrior80 Posted February 3, 2015 Share Creamy garlic and lemon pastahttp://www.yummy.com.ph/2015/01/creamy-garlic-and-lemon-pasta.html?utm_content=buffer24b82&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer Link to comment Share on other sites More sharing options...
WeekendWarrior80 Posted April 7, 2015 Share Greek style roast leg of lamb with lemon roasted potatoes. INGREDIENTS:8 cloves garlic, half slivered and half chopped1 (4 pound) leg of lamb with bone in2 teaspoons oregano2 tablespoons rosemary, chopped2 tablespoons thyme, chopped4 lemons1/3 cup olive oil1 tablespoon dijon mustard1 teaspoon paprika1 tablespoon sea salt2 teaspoons pepper2 pounds potatoes, optionally peeled and cut into wedges1/2 teaspoon oreganosalt and pepper to taste DIRECTIONS:1. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.2. Mix the remaining garlic, oregano, rosemary, thyme, the juice and zest of 1 lemon, the oil, mustard, paprika, salt and pepper, rub the mixture over the lamb and let it marinade in the fridge for 1 hour to over night.3. Place the lamb on a rack in your roasting pan, top it with some of the marinade and place enough water in the pan to cover the bottom without touching the lamb.4. Cover in foil and roast in a preheated 232C oven on the middle rack until tender enough to easily pull from the bone, about 2-4 hours, adding more water if needed.5. Reduce the heat to 177C and roast until browned, remove from the oven cover in foil and let rest. Remove the drippings from the pan reserving them.6. Skim off a few tablespoons of the fat from the drippings and toss the potato wedges in them along with the juice of one lemon, oregano, salt and pepper to taste.7. Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast at 232C until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes. Edited April 7, 2015 by Craig N Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
WeekendWarrior80 Posted May 22, 2015 Share For those, like me, who are on a diet/meal plan, I think this would be one of the many worthy cheat meals for a cheat day. For those who aren't on a diet/meal plan, I think this would go down just as well. Drunken Aussie Beef Burger Ingredients:500g extra lean beef mince 2 cloves garlic, crushed 2 tablespoons Worcestershire sauce 1/3 cup of your favourite beer Salt and pepper to season 4 medium eggs 4 shortcut bacon pieces, fat removed 1/2 Onion, thinly sliced 4 Slices pineapple canned in natural juice Handful of rocket/arugula (or lettuce) 8 Slices beetroot 4 Slices cheese of choice 1 Tomato, sliced and divided 4 Medium bread rolls of choice, halved Tomato sauce Mayonnaise (optional) Instructions:Combine meat together with the garlic, sauce and beer. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide meat mixture into 4 parts and firmly mould them into round patties about 1 inch thick. Heat a grill pan/skillet on medium-high heat. Sear hamburgers on both sides until golden and cooked through. While the burgers are frying, fry the onion and bacon in a separate pan, until the onion is transparent and fragrant, and the bacon is crispy on both sides. Transfer bacon and onion onto a paper towel; wipe pan over; add a drizzle of oil and fry eggs until cooked to your liking. When the burger patties are cooked to your liking, transfer them onto a warmed plate, wipe pan over with a paper towel; and fry the pineapple rings (about 1 minute each side until caramelised). Build your burgers! Layer the base of each bun with the lettuce/arugla, beetroot slices, burger patties, cheese, pineapple rings, bacon, onion rings, tomato slices and the fried egg. Drizzle with tomato sauce and (optional) mayonnaise; top with remaining bun piece and serve! Edited May 22, 2015 by Craig N WrightJnr, Lurch the stalker, Tumbleweed and 1 other 4 Link to comment Share on other sites More sharing options...
Lurch the stalker Posted May 22, 2015 Share I hate you for posting that Craig... that looks really good Link to comment Share on other sites More sharing options...
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