Ingredients:

1 leg of FFTK lamb
3 red peppers, roasted, peeled and deseeded
1 bunch of spinach
1 camembert ash, sliced into strips
4 sprigs of rosemary
1 small bunch of thyme
50gr cracked black pepper
70gr salt
35gr dried buchu
50ml olive oil
½ clove of garlic
String

Method:

Gently massage in, half the mix of chopped rosemary, thyme and garlic.

Follow that with half of the black pepper, salt and dried buchu.

Lay pre blanched spinach to cover the surface. *

On top of this, place a layer of the red peppers.

Finally place the slices of camembert ash on top of the peppers.

Carefully roll the leg back into shape and tie in place with string. **

Repeat the seasoning of rosemary, garlic and thyme as well as the salt, pepper and buchu on the outside of the rolled lamb.

Seal the lamb in a hot pan long enough to give it some good colour. Transfer into a roasting pan and pop into the oven.

Cook through to medium rare or how preferred, depending on size and oven, approx 35 min at 160 degrees per kg.

Allow to rest for 10 min before taking the string off and carving. ***

Notes:

*
Pre blanching your spinach will help it to retain some of the colour when cooking it a second time. It is also easier to layer without leaving gaps

**
First tie two pieces of string at either end of the lamb – this will prevent your carefully layered filling from being pushed out of the roll.

***
Resting a piece of meat will give it the time it deserves to recover from being roasted at high heat. All the moisture that was forced into the middle of the leg will spread back outwards. Worth the wait!

Thank you Warwick and your chefs from Arabella Hotel – we are daunted!

Amazed, amused, but never abused – those are my piggies. I think they are slowly becoming another of my favorites on the farm. They are “mucho” sweet when they are little (and we just got 23 pink and brown littlelees) and “muncho” yummy when bigger.

IT IS IMPRESSIVE AND HIGHLY RECOMMENDED IF YOU HAVE A SUPERSIZE SMEGG.

Interestingly, Warwick Taylor, Executive Chef and “chief in charge” at the Arabella Hotel ordered loads (I think 20) pigs’ ears and a whole leg on the bone and the cheese – yea! The “leg on bone” looked superb – imagine this for a Sunday roast! It is impressive and highly recommended if you have a super-size Smegg. However, the cheeks are popular with many other customers. And if you want to try it, mail me and I will send you a recipe! Real nose to tail stuff – oh yes, and we sell their tails too. We have 7 smaller pigs this week and hoping to start a new batch of our very popular salami and best seller preservative free bacon! And of course, we have the usual ribs, loins and belly on offer.

And the rest of the beast’s head? They roll out the front door! They become the most awesome “Intloko yehagu”. Yip, I also wondered what that could be. When I asked Veronica, my beautiful butcher lady, to translate, she replied “The Pork Head”. Of course.

And then some stunning news: we have started looking into other ways of enjoying our truly tasty lamb. After some indulgent reading on a cold rainy day on my favourite winter’s

couch, I found it. Grazie Italia – rustic food masters of the world – Karoogirl becomes Karoobella.

Inspired by the most magnificent mortadellas, salamis, prosciutto’s and other splendid extravagances, we created, Lamb Prosciutto. It
is a partification of tastes. I had 22 samples from the first batch – I have almost eaten all of them, sent some samples out for tastings, had my husband and kids fight over the last few pieces, but then, I hid some stash at my depot labeled: You touch, you die.

INSPIRED BY THE MOST MAGNIFICENT MORTADELLAS, SALAMIS, PROSCIUTTO’S AND OTHER SPLENDID EXTRAVAGANCES

The lamb prosciutto will be ready in a month, and from then on, you’ll also be able to play with our food.

Off to the cold Karoo on Friday – with our newest baby, a 3 year old Apaloosa – my daughter’s spotty love. We are trying to mate her with Chocolate, our “boerperd” – apparently they make the most awesome babies.

The recipe this month – Warwick’s fabulous lamb leg recipe – with buchu, our Ash Camembert and spinach. Thanks Warwick and Arabella Hotel for this and the beautiful pictures!

Finally, the goats ruined part of our orange harvest – they have been watching these oranges grow for months and made a move the minute Bonello left. But we managed to save some and will offer some to you soon.

KUDU, SPRINGBOK AND SOME NEW FINDS…I CAN’T WAIT TO MAKE OUR SPRINGBOK SAUSAGES AGAIN

The new and improved veggie garden is being planted – garlic, rosemary coriander – for our sausages of course – and sage for another surprise product. The egg laying is still slowing down due to the colder weather and I cannot wait to see Sneeuwitjie – the one month old powder white Nguni. It’s a bull – perhaps I should change the name. The olives are at the press – ooh mmm aaah…Yummo.

Finally – it is almost hunting season – Yea! Kudu, springbok and some new find. I can’t wait to make our springbok sausages again. You see – you will just have to read all my notes and nebulous chatter so you can stay in touch with happy food and other things that matter.

Till we next [m]eat!

Karoogirl

“This is a story called “Hello Bonello”, a story of nature, food and a fellow.
It is a tale of a woman, who waits, at her beloved Karoo farm gates, for the foody all adores, after days of preparation and chores. With team at hand, Karoogirl worked the land. It started with a farmstyle “slag” of the lamb, and then we checked on the pumps and the ram. For if truth be told – without either, no lamb behold, I’m told!

KAROOGIRL SITS WAITING IN HER BOOTS AND FROCK.

So, Kato in the Kitchen, kneads the bread – Kobus sees that the “le-hoenders” are fed.
The goats do roam, the piglets chase, the horses trot, and I like it – a lot.

All in waiting for four o’clock, but Karoogirl sits waiting in her boots and frock. At dusk the birds sing and then the cellular starts to ring.
“See you at six, we won’t be late”, but eventually they only arrived at 8!

Despite all the work, the excitement and wait, Bonello announces “the veggies aren’t great!”. Mmm, but I have my farm, nature and charm –
and nothing he says can cause any harm. I make my plans with my animal fans: The fellow will be tamed and the reward will be claimed!

So up at four and out the front door.
Up and down the koppies, Bonello works for his doppies.
The drive in the landy came in very handy – it was the comment about my food that changed
my happy mood!
He had to take a drive that he thought he wouldn’t survive.
He then opened the gate, not knowing his fate.
Off course we left him there, but he ran and clung on to the spare!

So one last chore and then no more.
A day of carting manure, was all he could endure.The chasing around just didn’t last, as we hit it off and had a blast!

So I hope that soon, I will again say “Hello”. To team Cooked in Africa and Mr Bonello.

What a wonderful experience!
Thank you from the bottom of my heart to the top of the koppies – ek is in my noppies!”

Karoogirl

Seriously though, Justin Bonello adores the Karoo and has an infinite passion for ethical and responsible farming. He truly is every bit the cool foody you see in his books and documentaries.

JUSTIN BONELLO ADORES THE KAROO

He is unexpectedly knowledgeable about the Karoo – and this was evident when I struggled
to get a word out thanks to my less than advanced “on camera” interviewing skills. Effortlessly, he would come to my rescue and initiate conversations that echo my views and beliefs. How refreshing. By hearing him speak about heritage, natural farming and food, ethical and humane practices, and farming for the love of land, made me realize that I was not alone in my quest for unadulterated existence. I felt I had met my match. It was wonderful to speak to someone who did not need any convincing – what a breath of fesh air!

He and his team energetically investigated every corner of Kruisvallei – prepared for every eventuality – hence they experienced nature in full and were well rewarded for this unconditional commitment. They found and recorded the most spectacular scenes

and taught me to find beauty in both the majestic and miniscule – both of which I have been taking for granted. Justin and his team reminded me of the unfathomable beauty and significance of nature. They reminded me why I was doing what I’m doing: preserving the land, nature’s way, looking after our environment and souls and wanting to do what’s right and good.

BONELLO AND THE COOKED IN AFRICA TEAM WERE A PLEASURE TO HOST.

I was often stunned by the team’s enthusiasm for unforced, slow farming and the magical recipe of nature. Bonello
often commented on how he wishes he could be part of something so simple, yet so smart! Having the priviledge of this encounter made me proud and uplifted my spirit.

Bonello and the Cooked in Africa team were a pleasure to host. A truly professional and passionate bunch – writer Helena, photographer Louis, camera super expert Sunel and endearing Brad and Canada (thanks for following me for hours in the river bed looking for Hazel and Oscar) and kind and patient coordinater (par excellance) Megs! And how can I not mention, brokeback Karoo, Darren and his other brother Darren, Zahier! All in all – the occasion was momentous for both Kruisvallei and the Karoo – and off course for me. Thanks to my farm team for offering their best to no less than the most deserving Karoo enthusiasts, foodies and friends.

Bonello and team – you rock!
Tania

I was privileged to be served a gorgeous dish, cooked by Bonello himself. Effortlessly he cooked lamb shanks, pea risotto with mint and cream foam. It was divine. But his company made it so much more special! His respect for the wild and the natural was evident in his dish. I hope you enjoy it as much as I did.

Lamb Shanks

Ingredients:

12 FFTK lamb shanks
Flour
Salt
Pepper
Big chunk of butter
Splash of olive oil
Bottle of red wine
Organic vegetable stock
1 whole garlic
10 sprigs of Kruisvallei rosemary

Method:

Toss the shanks around the flour (seasoned with salt and pepper) until it’s got an all-round dusting.

Heat up a large pot, add the butter and a splash of olive oil then seal the shanks. Do this, batches at a time.

Deglaze the pot (do this by adding a good splash of wine and stirring with wooden spoon until the bottom of the pot is clean).

Take pot off the heat, pack in the shanks(upright) and pour in about three cups of organic vegetable stock.

Add the rest of the wine, the garlic (whole), the rosemary, salt and pepper to the pot and cover with foil and let it slow roast in the oven (110 °C) for about 7 hours.

Check how it’s looking after about four and six hours.

Once it’s falling off the bone, you’re ready to tuck in.

Mint and Pea Risotto

2 onions – chopped
Big knob of butter
Olive Oil
1 whole garlic – crushed and chopped
Risotto
Dry white wine
Organic vegetable stock
Frozen peas – add it just before serving
the risotto, so it’s still crunchy
A handful of mint

Mint Foam

2 big handfuls of mint
2 cups of cream
Reduce over medium heat – should take about half an hour.
Strain through sieve.

Photography by © Louis Hiemstra Photography

Prickly pears are part of the cactus species, and are native only to the Western hemisphere. Originaly brought from Brazil and introduced to Sydney, New South Wales, the Mediterranean region of Northern Africa, Tunisia, southern Europe, Malta, and South Africa.This species is found in abundance in the Karoo as it is the most cold-tolerant of cacti.

It is also known ’Indian figs’ – interesting! It is used to make the a popular liqueur known as bajtra and the young stem segments, usually called nopales, are also edible and

commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), or tacos de nopales.

The prickly pear contains antioxidants, and the stem of certain types have been investigated in the treatment of type II diabetes. Yet another study raised concern about toxic effects on the kidney.

The Indian Fig (I like this name) might have a reducing effect on alcohol hangover by inhibiting the production of inflammatory mediators, with some

studies witnessing significant reductions in nausea, dry mouth, and loss of appetite. And then, the gel-like sap of prickly pears can be used as hair conditioner. Double whammy!

In Mexico the pulp and juice is used to treat numerous maladies, such as wounds and inflammations of the digestive and urinary tracts. So for those who have not indulged in the glorious taste of prickly pears yet, I wish to suggest one prickly pear in a day. Take my word for it.