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Reply to: Easy Cooking

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Replying to: Easy Cooking

Easy Cooking from Nina’s Kitchen is a homely and unpretentious cookbook. As the title so aptly states, Nina makes cooking easy by using affordable, locally available ingredients and recipes that will inspire one and all to cook with love! 

With over 100 recipes there is something for everyone. From snacks and delicious meals for book club meetings, new twists on ordinary braai recipes, a meat chapter covering chicken, beef, lamb, pork and seafood to soups and vegetarian meals, sweet treats and ideas for market days! 

The recipes are easy-to-follow and complemented by beautiful food and lifestyle photography. Easy Cooking from Nina’s Kitchen is a cookbook that will ensure that family and friends return for more. As Nina says, the key ingredient of every successful meal is love.  

Click here for more infomation on the book


Jacob's Ladder Beef 

This is my brother’s favourite dish when he comes to visit my parents, so we all know that we will be eating this beef at some stage during the long December holidays. 

  • 2 kg deboned brisket or 2.5 kg brisket on the bone 
  • salt and coarsely ground black pepper
  • 1 litre 100% peach juice
  • 100 ml soy sauce
  • 2 onions, peeled and finely chopped
  • 250 ml good-quality mild chutney
  • a few sprigs of fresh thyme, chopped

1. Remove and discard most of the fat from the brisket.

2. Season the brisket with salt and pepper and place in a stainless-steel oven dish.

3. Mix the remaining ingredients and pour over the brisket.

4. Cover the dish with foil or a lid and marinate in the fridge for a few hours or overnight.

5. Preheat the oven to 180 °C.

6. Roast the meat for about 2 hours, remove the foil or lid as soon as the meat is tender, and roast uncovered for a further 10–15 minutes.

7. Remove the meat from the dish and allow it to rest for at least 10 minutes before carving into thin slices.

If the leftover juices are very watery, boil to reduce or thicken with a little cornflour.

8. Serve the brisket with the gravy and vegetables of your choice, such as whole or mashed potatoes, green beans and carrots. Enough for 10-12 people

The leftover meat can be used in sandwiches or even frittatas.


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