Ingredients

• 1 Chorizo
• 1 Onion, chopped
• 3 Leaks, chopped
• 1 Garlic clove, crushed
• 1 Tbsp. butter
• Black pepper salt and West Peak Meats braai salt
• 2 potatoes, chopped in pieces
• 1 can Chick peas
• 1 can tomato and onion mix
• 1 Tbsp. brown sugar
• 1 pack Kale, roughly chopped
• 6 cups of water

Method

Cut the Chorizo into slices and fry it in olive oil.  Remove the chorizo from the pot and set aside.

Use the same pot and add the onion, leaks, garlic clove and butter and fry until tanned, add black pepper and the braai salt.Reduce the heat and add the potatoes, chick peas, tomato and onion mix and brown sugar.  Cook for 5 to 10 minutes and add the Kale and 6 cups of water and cook further for 30 minutes or until the potatoes are soft and the kale is cooked through.

Place the chorizo back into the soup, but leave a few pieces for garnish.  Use a hand blender to roughly chop up the veg and chorizo. Serve the Kale soup with extra Chorizo pieces and fresh bread.

Ingredients

• 4 West Peak Meats Smoked gammon steaks
• 250g brown lentils
• 250g dry vegetable soup mix
• *Soak the lentils and dry soup mix
• Fresh vegetable mix with carrots, butternut, flat leave parsley, onion and celery
• 2 potatoes grated
• 1 onion slices and 1tbsp garlic – fried in olive oil
• 1 block of beef and 1 block of chicken stock mixed with 1l hot water

Method

Place the soaked soup mix and lentils in a slow cooker as well as the fresh vegetables.  Add the fried onion and garlic.   Place the smoked gammon steaks on top.  Add the liquid and ensure everything is covered in water.  Remember if you let it cook overnight, the soup mixes will swell out and therefore it will need enough water.  You can always add an extra cup of water if need be.

Allow to cook in the slow cooker for 12 hours on low.

Remove the gammon steaks and shred it and set aside.  Use a hand blender for a smoother soup texture.  This is a thick soup, you can add water if it is too thick for your liking. Place the gammon back in the soup and serve with fresh artisan bread.

Ingredients

• 4 West Peak Meats Pork neck steaks – rib-eye steaks
• 1 clove garlic, crushed
• 4 tbsp. brown sugar
• 1 tbsp. whole grain mustard
• 1 tbsp. balsamic vinegar
• 1 tbsp. soya
• 1 tsp. chilli flakes
• 45g white onion soup powder mix with 1/2 cup water and dash of milk

Prepare an ovenproof baking dish and place the pork neck steaks in the baking dish.  Mix all of the ingredients and pour it over the steaks and bake for 30 minutes.

Mushroom and peppers

• 1 punnet button mushrooms, sliced
• 1 onion chopped
• ½ a red pepper, green and yellow pepper, sliced
• ½ tsp. mixed herbs
• Olive oil for cooking

Pan-fry the onion in the olive oil and once it is translucent, add the peppers, herbs and mushrooms and cook through or until the mushrooms are slightly tanned.

Butterbean mash with sprinkles crunchy bread sprinkles

• 2x 410g cans butterbeans, drained and rinsed
• 2 tsps. Olive oil
• 2 tsps. Lemon juice
• Salt to taste
• 1 Tbsp. water to loosen the mash

Place the drained butter beans in a food processor or in a large bow to use a hand blender.  Add 2 tsps. lemon juice, 2 tsps. olive oil, salt to taste and 1 tbsp. water and blitz until it is smooth and set aside.  Warm it up in a pan for 5 minutes before serving.

Crunchy bread sprinkles

• 1 cup of bread crumbs
• ½ a cup of almonds nibbed
• 6 sprigs thyme leaves stripped
• 2 tbsp. olive oil
• 1 tsp. chilli flakes
• Salt and pepper to taste

Place a frying pan on medium heat and add 2 tbsp. olive oil and the rest of the crunchy bread sprinkles ingredients. Toast the ingredients, but remove it as soon as it browns, be careful not to burn it.

Brussel sprouts

Pan fry with butter, then add garlic and almond shavings.

To Serve

Drizzle the sauce of the pork steaks onto the steaks and pair it with the Butterbean mash and breadcrumb sprinkles, add the mushrooms and brussel sprouts.

Our References

https://www.nonguiltypleasures.com/butter-bean-mash-with-mushroom-kale/