It’s been a looong time since I last made meatballs. I remember them being a bit fiddly, so I usually just end up making a bolognaise-type sauce with mince instead. Fortunately, I decided to give them another go, and it turns out they can be quite easy and worth the little bit of extra effort.
It’s been a while. The last time I made Kangaroo Biltong (way back in Round 2) I was far from impressed. It wasn’t bad, but it was almost totally dominated by the chunks of coriander, so it wasnt very good either. Round 3 was a little similar – it was more pleasant overall but still not great – I really liked the spices but they didn’t stand out enough. I kept thinking back to Round 1, where the slight sweetness of the meat left a really pleasant aftertaste that the subsequent Rounds lacked. Which brings us to Round 4… Continue reading
At first I was a little bit scared of this jerky. Jerk Jerky is from the ever trusty “Just Jerky, The complete Guide to Making” but this recipe uses Habanero chilli which lies on the hotter side of the Scoville Scale. The chilli lovers out there may call me a wuss: fair enough; but this wuss has been caught out by hot chillies before and was taking no chances.
While I was typing up my notes for the preliminary stages of the Great Jerky Experiment Round 2, I had another little project going on in the oven. Lately I’ve fallen in love with the very simple but very rewarding delight that is a perfectly roasted chicken. Continue reading