We made something to warm you up – a delicious pie filled with melting tender beef, mushrooms, baby onions and a rich gravy.
Tomato bredie is home cooking, and every household has its distinct take, though the basics are the same.
Easy Homemade Beef Stroganoff – The absolute best mouth-watering beef stroganoff recipe! This traditional stroganoff is so easy to make and a classic family favourite dinner!
Traditionally bobotie is made from either lamb or beef mince. We used boneless shin instead of mince. The connective tissue of the shin is broken down through slow cooking over heat and results in moist, tender meat with rich flavour. What you’ll love: Iconic South African dish with a twist.
We love biltong tart any time of day. It’s great served fresh from the oven, chilled from the fridge, or even re-warmed three days later. What you’ll love: Give this recipe a try, because biltong, just makes everything better.
These light, feathery biltong scones will be a delicious addition to the Mother’s Day breakfast tray.
Cabbage and apple come together in this wonderful side dish - ready in about 40 minutes.
Easter calls for this cheeky chocolate hot cross bun pudding. The chocolate melts into the orange custard making it more decadent and luxurious.
Whether pickled, boiled, roasted, or baked, the versatility of brisket cannot be beaten.
This roast leg of lamb with gravy is a testament to the art of slow cooking and simplicity. Enjoy!
Lamb with Chamomile Tea is an unusual combination, but this recipe – which uses the contents of chamomile teabags combined with herbs, will make your Easter 2019 a memorable one…
Using a mix of candy-striped and golden beetroots gives the salad a nice visual contrast, and many people find the golden beetroots to be a bit sweeter than the earthier-tasting red beetroots.
Bursting with delicious flavour, these roasted carrots with chilli and cumin yogurt dressing will become a favourite.
We use both tomato acid (ketchup) and red wine vinegar to allow for a deeper and richer flavour in the sauce.
We love the combination of a perfectly cooked medium rare ESPETADA and anchovy butter. These flavours are the perfect match for each other.
Croquettes are great because they are crunchy on the outside and soft on the inside. This is perfect finger food for toddlers and babies from 12 months.
Beef is a great source of easily absorbed iron, which your baby needs for healthy growth, development, and optimum energy levels.
In the Chalmar Farm Kitchen, we enjoy bringing the familiar and lesser-known together for a new experience.
Every cook should have a good brisket recipe ready for their Christmas feast.
The delicious aromas of the shanks slowly braising in the oven will remind you that good things come to those who wait.
Uniquely South African flavours come together in this much-loved heritage meal prepared by Lizzy Marindili as a tribute to our rich food culture.
The crowning glory of this slow-braised Italian classic is its rich, marrow-flavoured sauce.
Using the cola as the cooking liquid to slow braise CHALMAR BEEF OXTAIL results in fall-off-the-bone meat and an indulgent sticky caramelised sauce.
This comforting classic tops the popularity charts on Father’s Day.
A meal on its own, this simple soup’s beautiful colour and mildly spicy flavour will pep up the bleakest winter day.
Packed with flavour this rustic pâté works wonderfully as a starter, accompaniment to a cheese board or as picnic fare.
There’s just something irresistible about meatballs in tomato sauce. Chef Anja Bands turns this loved comfort food into a flavour-packed feast for the lunch box.