Main Courses

125 ml Staffords Apple Jelly
5 ml ground cinnamon
1 ml ground allspice
1/2 ml teaspoon ground cloves
4 pork chops, 25 mm thick
2 small baking apples, cored and sliced

Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until Stafford Apple Jelly melts.
Keep warm. Place pork chops on rack in broiler pan. Broil five inches from heat, seven minutes on each side.
Remove from oven; brush one side with Staffords Apple Jelly glaze, and broil three minutes. Flip and brush other side with glaze.
Top with apple slices, and drizzle with remaining glaze. Broil three minutes. Serves 4.

450 g boneless lean lamb, cubed
48 dried apricots, soaked
Vesuvio Olive Oil for brushing
45 ml Staffords Apple Jelly
45 ml Staffords Mint Jelly
lemon wedges
mint sprigs and lemon wedges to garnish 6 skewers

Thread meat onto 6 skewers in this order: apricot, meat cube, 2 apricots, meat cube, 2 apricots, meat cube, apricot. Brush with a little Vesuvio Olive Oil. Cook in the Staffords Mint Jelly and Staffords Apple Jelly under a hot grill or over coals for 6 to 8 minutes, turning twice. Season and garnish with mint and lemon wedges. Serve with couscous or new potatoes tossed in butter, chives, mint and parsley. Serves 6.

1kg lasagne sheets
500ml Neapolitan sauce (can be purchased ready made)
500ml white sauce (can be purchased ready made)
100ml Vesuvio Olive Oil
500g brinjal (aubergine)
565g Staffords Pitted Lychees in Syrup
few pinches of salt
5g mixed spice
bunch fresh parsley
1kg grated cheddar or mozzarella

Roast butternut slices and brinjals at 180ºC with a little Vesuvio Olive Oil for about 30 minutes until soft and slightly browned. Layer the white sauce, Neapolitan sauce, drained Staffords Pitted Lychees in Syrup, cooked vegetables and lasagne sheets. Add a pinch of salt as well as other spices including fresh parsley over each layer. After layering all the sheets, spread the rest of the white sauce over the top layer and add the grated cheese. Bake at 160ºC for 45 minutes; continually check the lasagne while it is baking (do not cover).

200g linguini pasta
half an onion, finely chopped
3 tomatoes, chopped
125ml dry white wine
12 Staffords Capers
100ml fresh cream

Boil the pasta in a large pot of salted water. Meanwhile, make the sauce: fry the onion in a little olive oil until softened, add the tomatoes, wine and Staffords Capers and simmer until the pasta is cooked. Mix the pasta with the sauce and the cream – serve immediately. Serves 2

1 gammon ham (about 2 kg)
cold water
1 ¼ litre cider
1 litre carton apple juice
1 large onion
1 bay leaf
8 peppercorns
50g butter
100g light brown muscovado sugar
5 ml dry mustard
2.5g ground cloves
2.5g ground cinnamon
a few cloves

Quince and Orange Sauce:
45g Staffords Quince Jelly
grated rind and juice of 3 oranges
grated rind and juice of 1 lemon
10 ml Staffords Old Style Mustard
5ml red wine vinegar
honey to taste
a little reserved stock

Soak the ham overnight in cold water. Drain and put into a large saucepan with the cider and apple juice and top up with cold water until you just cover it. Add the onion, bay leaf and peppercorns and then bring up to the boil. Now skim the surface and reduce the heat. Simmer gently for 90 minutes.

Remove the joint from the pan, peel off the skin and mark the fat into diamond shapes with a sharp knife. Reserve the stock for the sauce and for later if you want to make soup. Preheat the oven to 220ºC.

Stand the gammon in a roasting tin. Mix the butter with the sugar, mustard and ground spices to a paste. Spread this over the fat. Press a clove into the middle of each diamond. Roast in the oven for about 15 to 30 minutes, or until the fat is crisp and golden.

In the meantime make the sauce by melting the Staffords Quince Jelly in a saucepan, adding the orange and lemon rind and juice and stirring well. Stir in the Staffords Old Style Mustard and vinegar and add the honey to taste. Add a little of the stock if necessary. To serve, slice up the ham, pour over a little sauce.

4 kg uncooked, pickled ham on the bone
2 carrots, cut into rings
2 celery sticks, cut into thick pieces
5 whole cloves
2 whole onions, peeled
15 ml allspice
5 ml black peppercorns
30 cloves whole cloves
250 ml Glaze: brown sugar
125 ml Staffords Old Style Mustard
60 ml apple cider vinegar
60 ml Staffords Cranberry Jelly

Place the ham in a saucepan and cover with cold water. Bring to the boil and remove from the heat. Drain the ham and rinse it in clean water to wash off the excess salt. Return the ham to the saucepan and add the carrots and celery. Press five whole cloves into one of the onions, and cut the other onion into quarters. Add the onions, allspice and black peppercorns to the ham in the saucepan. Add enough water to cover the ham completely. Bring to the boil and simmer as follows with the lid on: 30 minutes for every 500 g meat, or until you can easily pull off a thread of meat. Remove the saucepan from the plate and set it aside for a while to cool. Take the ham from the liquid and use a sharp knife to remove the skin without loosening the fat. Remove the crackling (the outer skin) and place the ham back into the liquid. Leave to stand until completely cool. Remove, cover with cling film and refrigerate. The ham can be kept in the fridge for up to two days before serving.
Preheat the oven to 220 ºC. Make diamond-shaped incisions in the fatty part of the ham. Press a clove into each diamond. Line a roasting tin with foil (this makes it easier to clean the tin) and place the ham in the tin.

Prepare the glaze by mixing the brown sugar, Staffords Old Style Mustard, apple cider vinegar and Staffords Cranberry Jelly in a mixing bowl and keep aside. Spread the glaze over the layer of fat containing the cloves. Place the ham in the oven for 30-40 minutes or until golden brown. Baste it a few times. Slice the ham and serve hot or at room temperature. Serves 10.

a bunch of asparagus, trimmed (or use a good handful of green beans instead)
2 handfuls of cherry tomatoes, quartered
a large bunch of fresh basil, leaves picked, baby leaves kept to one side
a handful of Stafford Pitted Whole Calamata Olives
Vesuvio Olive Oil
1 lemon
sea salt and freshly ground black pepper
2 tuna steaks
2 tablespoons crème fraîche

Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.

Put the asparagus in a bowl with your tomatoes, half the basil leaves, the Stafford Pitted Whole Calamata Olives, a splash of Vesuvio Olive Oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.

Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.

Pound the remaining basil in a pestle and mortar then mix in the crème fraîche. Season and add some more lemon juice to taste.

Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the crème fraîche sauce and scatter over the baby basil leaves.

450g/1lb loin of lamb2 cloves garlic, crushed
100ml/3½fl oz plain yoghurt
1 lemon, juice only
10 ml garam masala
Vesuvio Olive Oil
1 courgette chunks
1 brinjal (aubergine) chunks
1 red pepper chunks
1 jar Staffords Mint Jelly
water

Combine the garlic, yoghurt, lemon juice, garam masala, salt and pepper in a large bowl. Add the lamb and stir to ensure everything is evenly coated. Cover with cling film and refrigerate for at least 2, but no more than 24 hours.

Heat a little Vesuvio Olive Oil in a non-stick frying pan, drain the lamb from its marinade and add to the pan. Fry for about 3 minutes on each side until cooked through. Remove from the pan and allow to rest.

To make the dressing, simply whisk the Staffords Mint Jelly with a little water.

Slice the lamb and place in the centre of the plate, place the vegetables around and drizzle the sauce over.

450 g lamb, cut into thin strips or cubes
60 ml cornflour
30 ml Vesuvio Olive Oil
2 cloves garlic, crushed
3 leeks, thinly sliced
8 green beans, quartered
4 courgettes, julienned
90 ml yoghurt
45 ml Staffords Mint Sauce
mint leaves for garnish
Thai fragrant rice, to serve

Coat lamb in cornflour. In a wok or heavy pan, heat the Vesuvio Olive Oil. Add the garlic and meat. Stir-fry for 4 to 5 minutes. Add the leeks and cook for 2 minutes. Add the beans and courgettes. Cook for further 2 minutes and remove the pan from the heat. Combine the yoghurt and Staffords Mint Sauce. Stir into the meat and vegetables and reheat gently. Serve on Thai fragrant rice. Serves 4.

400g lamb, leg steak, cut into 20 mm cubes
200g Feta cheese, cut into cubes, 10 mm x 20 mm
quarter of a watermelon, cut into 20 mm cubes
1 small bunch mint leaves
5 ml vegetable oil
For the sauce:
15 ml Staffords Mint Sauce
150g natural yogurt

Spike alternate cubes of lamb, feta, watermelon and mint leaves onto metal skewers. Heat a large flat frying pan to very hot and add the vegetable oil. Place the skewers into the frying pan and cook for 2-3 minutes on each side.
Stir the Staffords Mint Sauce into the yoghurt. Serve the mint yoghurt sauce with the hot kebabs.

LAMB:
2 lamb boneless loin fillets
2 cloves garlic
150 g anchovy fillets in olive oil
bunch lavender, freshly picked
salt and freshly ground black pepper
10 ml lavender honey (or other runny honey if unavailable)
Lavender Honey glaze:
50ml/2fl oz/3½tbsp lavender honey (or other runny honey if unavailable)
50ml/2fl oz/3½tbsp Vesuvio Olive Oil
ROASTED VEGETABLES:
450 g new potatoes, washed, skins left on, cut into chunky slices
453 g parsnips, washed, skins left on, cut into chunky slices
453 g carrots, washed, skins left on, cut into chunky slices
225 g red onions, quartered
225 g fennel, thickly sliced
1 lemon, cut in half
2 sprigs rosemary
50 ml Vesuvio Olive Oil
75ml oz clear honey
Staffords Mint Sauce

For the lamb, use a sharp knife to make about 20 small incisions, about 20 mm deep, in each loin of lamb. Peel the garlic cloves and cut into thin strips. Insert a sliver of garlic, half an anchovy fillet and a sprig of lavender into each incision until they are all filled.

Preheat the oven to 200ºC. Place the lamb in a roasting tray, season with salt and freshly ground black pepper, and drizzle with the lavender honey. Roast in the oven for 20-30 minutes, or until cooked to your liking, basting with the juices every few minutes to keep the meat moist and prevent the honey from burning. Remove from the oven and leave to rest for ten minutes before serving.

For the lavender-honey glaze, warm the honey in a small pan. Add the Vesuvio Olive Oil and whisk to combine.

For the roasted vegetables, place all the vegetables into an oven tray with the lemon halves and drizzle with the Vesuvio Olive Oil and honey. Add the sprigs of fresh rosemary and season well.

Place in the oven and cook for about 20-40 minutes, or until the vegetables are done. Stir well to coat in the honey glaze.
Slice the lamb on the diagonal and serve on warm plates with a spoonful of roasted vegetables, a drizzle of honey glaze and a spoon of Staffords Mint Sauce.

LAMB:
1.8-2kg/4-4½lb leg of lamb
2 lemons
3 garlic cloves
60 ml mint, chopped
60 ml Vesuvio Olive Oil
salt and freshly ground black pepper
GRAVY:
20 ml plain flour
290ml/½ pint vegetable stock
150ml/¼ pint red wine
10 ml Staffords Dijon Mustard
5 ml Staffords Cranberry Jelly

To prepare the lamb, wipe with kitchen paper, then make about 10 large, deep cuts in the flesh with a large sharp knife. Grate the rind and squeeze the juice of one and a half lemons, and finely chop the garlic. Mix the lemon rind and juice, garlic, mint, Vesuvio Olive Oil, salt and pepper in a small bowl.

Put the lamb in a large food bag (a pedal bin liner is ideal). Pour the mint and lemon mixture into the bag, then rub it into the lamb through the bag. This will save your hands from getting messy. Loosely fold the end of the bag over, and put the lamb in the fridge for at least an hour or overnight if more convenient.

To finish, put the lamb in a roasting tin and pour over any remaining marinade from the bag. Add 50 ml of water to the roasting tin to help stop the juices burning. Thinly slice the remaining half a lemon, then cut each slice in half. Fold the slices in half again and firmly push into the cuts in the meat.

Roast the lamb for 60-75 minutes on 200ºC for moist pink meat. If you prefer it more cooked, roast for a further 15-25 minutes. Transfer the lamb to a warm serving platter and cover tightly with foil. Leave for 15 minutes while you make the gravy.

Set the roasting tin on the hob over a medium heat. Spoon off any excess fat, then stir the flour into the pan juices, stirring well until it forms a paste.

Gradually stir in the stock, then the wine, stirring all the time until thickened and smooth. Stir in the Staffords Dijon Mustard and Staffords Cranberry Jelly and simmer for 5 minutes. Taste and add more salt and pepper if necessary.

To carve the lamb, steady the joint with a carving fork or large fork. Make the first cut vertically, about halfway down the joint. Cut until you reach the bone. Cut slices either side of this first cut to give you neat slices of meat.
When you have removed all the meat from the top of the leg, turn it over and carve horizontally from the base. Serves 6-8.

DOUGH:
1 litre plain flour
pinch salt
2 eggs
15 ml Vesuvio Olive Oil
250 ml water approximately
Filling:
300 g braai mushrooms chopped up
20 g Staffords Dijon Mustard Old Style
50 ml cream
pinch salt
1 medium onion chopped
SAUCE:
150 g butter
50 g sage
2 cloves garlic
Pinch salt
50 g Staffords Capers in Vinegar
1 egg yolk
15 ml water

Dough
Combine flour and salt in medium bowl. Beat eggs and Vesuvio Olive Oil in small bowl until combined. Add to flour mixture. Gradually add the water, stirring until mixture is firm, pliable dough. Turn dough out on lightly floured surface, knead for 5 minutes. Place dough in very lightly oiled bowl and let stand for 30 minutes.

Filling
Fry the chopped onions with a little olive oil until brown, add the mushrooms and cook out till dry. Add theStaffords Dijon Mustard Old Style and cream slowly allowing the cream to be evaporated. Allow to cool.

Sauce
In a heavy based frying pan on a low heat melt the butter until it just starts to brown, then add the garlic, sage leaves and Staffords Capers in Vinegar. Cook for one minute then remove from stove. Sauce is ready. Add seasoning such as salt and pepper to increase the flavour.
Roll out half the dough to 2 mm thickness, cut into 100 mm strips, place 5 ml of filling at 50 mm intervals along one side of the pastry strip. Combine egg yolk and water in small bowl, brush along edge of pastry. Lift pastry over the filling. Repeat with remaining pastry and filling. Seal edge of pastry around filling, pressing together firmly. Cut between mounds of filling with fluted cutter.
Cook pasta in batches in uncovered saucepan of boiling water for 15 minutes. Remove from pan, place in the sage butter sauce and serve. Serves 6.

8 chicken thighs
45 ml cake flour
30 ml Vesuvio Olive Oil
1 large onion, sliced
4 garlic cloves, peeled
5 ml rosemary
1 bay leaf
8 rindless back bacon rashers, chopped
300 ml white wine
300 ml chicken stock
10 ml Staffords Dijon Mustard
salt and milled pepper to taste

Dust chicken with flour. Heat Vesuvio Olive Oil and cook onion until softened. Add garlic, rosemary, bay leaf and bacon and stir for a few minutes. Add chicken pieces and brown on all sides, then add wine and leave to bubble for 5 minutes. Stir in stock and Staffords Dijon mustard and cook for 15 minutes (just done) to 1 hour (well done). Season. Serve with butter bean purée or mashed potatoes. Serves 4.

800 g ground beef
100 ml Vesuvio Olive Oil
1 large onion
1 large and 1 small can of Italian plum tomatoes, drained and chopped
2 whole cloves
2 bay leaves
3 garlic cloves
250 ml Staffords Calamata Olives, pitted and coarsely chopped
30 ml Staffords Capers in Vinegar
12 basil leaves
leaves of 2 twigs of parsley
leaves of 4 twigs of thyme
Freshly milled pepper
600 g pasta (penne or rigatoni)

Cut the beef in cubes of 20 mm and grind it in small portions with a hand blender. Cover the ground of a big saucepan with olive oil. Fry meat on very high heat for about 15 minutes while stirring well.

Cut the onions in cubes and chop with a hand blender. Heat half of the remaining olive oil in a saucepan. Add onions, season lightly with salt and pepper and cook over moderate heat while stirring, until softened but not brown, for about 5 minutes. Add the drained and chopped tomatoes (discard the seeds), cloves and bay leaves and cook over moderate heat for about 30 minutes, stirring occasionally, until the sauce is thick and very little liquid remains.

Discard the bay leaves and the cloves (if you can find them). Puree the sauce with a hand blender. Add the meat mixture.

Heat the remaining olive oil in a smaller saucepan. Add chopped garlic and cook over low heat until golden, for about 5 minutes. Add the Staffords Calamata Olives and Staffords Capers in Vinegar and simmer for about 3 minutes. Add the mixture to the tomato sauce along with the chopped herbs. Serves 6.

1 tablespoon oil
1 tablespoon chopped garlic
1 onion, finely chopped
3/4 cup sweet red peppers
1 3/4 cups pasta sauce
1/2 cup Staffords Pitted Whole Calamata Olives
Handful fresh basil

Heat oil in a skillet. Add garlic and onion and cook over medium heat for 3 minutes or until golden. Add red peppers and cook for 2 minutes. Stir in pasta sauce and Stafford Calamata Olives, then bring to a boil. Cook for 10 minutes, or until the sauce reduces and thickens slightly. Stir in basil. Serve over pasta

1 kg pork tenderloins
60 ml Staffords Dijon Mustard Old Style
15 ml Vesuvio Olive Oil
30 ml butter
2 shallots, minced
250 ml Marsala wine
15 ml Staffords Dijon Mustard Old Style
250 ml heavy cream

Coat pork tenderloins generously with Staffords Dijon Mustard Old Style. Oil a 220 x 330 mm baking dish.

Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.

Bake in preheated oven at 175ºC for 20 minutes. Turn, and continue cooking for 20 minutes, or until done as desired.

Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, Staffords Dijon Mustard Old Style and cream, and cook until volume of liquid is reduced by half.

Slice pork and place on a serving dish. Spoon sauce over meat, and serve. Serves 6.

Potatoes
1 handful of cherry tomatoes
6-bone rack of lamb
Vesuvio Olive Oil
1 handful of Stafford Pitted Half Calamata Olives
1 small handful of garlic cloves
sea salt and freshly ground black pepper
a few sprigs of rosemary
2 tablespoons Vesuvio Olive Oil

Preheat the oven to 190°C. Boil the potatoes until tender and squeeze the pips from the tomatoes.

Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan – use the bottom of a jar or a masher – then fry for a couple of minutes over a low to medium heat.

Stir the tomatoes and Stafford Pitted Half Calamata Olives, into the potatoes with some seasoning and rosemary sprigs, drizzle with a little Vesuvio Olive Oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done)

When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of Vesuvio Olive Oil.

16 whole peeled garlic cloves
30 ml minced garlic cloves
one 3,5 kg whole boneless pork loin, patted dry, at room temperature
salt and freshly ground pepper
45 ml minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
80 ml dried cranberries
heavy kitchen string or twine
60 ml cup apple jelly
60 ml cup port
125 ml chicken broth
30 ml Staffords Apple Jelly
10 ml cornstarch

Adjust oven rack to upper-middle position and heat oven to 120ºC. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.

Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 12 mm border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 15 ml of the rosemary. Line cavity with sautéed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 40 mm intervals.

Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 60 ml Staffords Apple Jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.

Roast until a meat thermometer stuck into the centre registers 50ºC to 55ºC. (Start checking at about 90 minutes.) Remove from oven; raise oven temperature to 205ºC. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the centre registers 70ºC, about 20 minutes longer. For even more attractive colouring, broil until spotty brown, 3 to 5 minutes.

Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 30 ml of Staffords Apple Jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce. Serves 16.

4 sole fillets – (6 oz ea) skin removed
milk
30 ml Vesuvio Olive Oil
250 ml (130 g) flour seasoned with salt and freshly ground black pepper
60 ml finely-chopped parsley
100 ml butter
15 ml Staffords Organic Balsamic Vinegar
salt and freshly ground black pepper to taste

Soak fillets in milk for 20 minutes. Remove from milk and pat dry. Season fillets with salt and pepper. Heat 15 ml oil over moderate heat in each of 2 large sauté pans until hot. Put flour into a shallow dish and season with salt and pepper. Dredge fillets in flour, shaking off any excess flour. Dip the fillets back into the milk and then again into the flour. Place fillets in sauté pans and cook over medium heat for 2 to 3 minutes each side, until golden brown and crispy. Transfer fillets from pans to a platter, sprinkle with parsley.

Wipe the skillet clean and add the butter. Heat until the butter begins to brown. Remove from heat and stir in Staffords Organic Balsamic Vinegar. Pour sauce over fish and serve. Garnish with lemon slices.

30 ml Vesuvio Olive Oil
1,5 kg chicken pieces
1 medium onion chopped finely
1 clove garlic crushed
125 ml dry white wine
25 ml tbs Staffords White Balsamic Vinegar
125 ml chicken stock
410 g peeled tomatoes
15 ml tomato paste
1 tin of Staffords Coconut Milk
5 ml chopped basil
5 ml sugar
3 anchovies chopped
60 ml of milk
60 g Staffords Calamata Olives
5 ml fresh parsley

Heat oil in large frying pan, cook chicken until browned all over. Place chicken in ovenproof dish. Pour off most pan juices leaving about 15 ml in pan. Add onions and garlic to pan, cook until onions are soft. Add wine, Staffords White Balsamic Vinegar and Staffords Coconut Milk, bring to the boil and reduce to half. Add stock, stir over high heat for 2 minutes. Force tomatoes with their liquid through sieve, add to pan with paste, basil and sugar, cook another 1 minute.

Pour tomato and coconut mixture over chicken pieces, cover, and cook for 90 minutes.
Soak anchovies in milk for 5 minutes, drain on absorbent paper, chop up with Staffords Calamata Olives and parsley and sprinkle over the chicken pieces just before serving. Serves 4.

MARINADE:
190 ml fresh lemon juice
20 ml Staffords Balsamic Vinegar
65 ml Vesuvio Olive Oil
2 crushed garlic cloves
3 lemon leaves
5 whole cloves
3 ml white pepper
10 ml ground coriander, roasted
MEAT:
2 kg venison such as springbok, or neck pieces
500 g lambs shins or stewing meat
1 pig’s trotter (optional)
250 g bacon, chopped
2 onions, finely chopped
2 crushed cloves of garlic
375 ml water
250 ml red wine
15 ml cake flour
30 ml Staffords Quince Jelly
15 ml natural yoghurt (optional)
fresh gooseberries to serve

Mix all the ingredients for the marinade. Marinate the meat overnight.

Fry the bacon, onions and garlic until the onion has softened. Place the marinade with the water and meat into a pressure cooker (which should be half full). Put the lid on. Pressure cook for about 90 minutes. Allow to cool and remove lid. Put meat into a large dish and allow to cool. Remove the bones and mix thoroughly. Flavour with salt.

Make a paste of the wine, flour and Staffords Quince Jelly and stir into the meat. Return to the pressure cooker and heat until well cooked through and hot. Remove from heat and stir in the yoghurt. Spoon some of the sauce onto a plate and pile the meat on top. Enjoy with fresh gooseberries.

30ml Thai red curry paste
1 x 400g Staffords Coconut Milk
25ml Staffords Thick Sweet Soy Sauce
10ml Staffords Thick Soy Sauce
350g skinless, boneless chicken breast, sliced
100g baby corn
100g mange tout
100g baby tomatoes
1 x 410g Staffords Mango Slices in Syrup
handful fresh coriander

In a saucepan, add the curry paste and mix in the Staffords Coconut Milk. Add the Staffords Thick Sweet Soy Sauce and Staffords Thick Soy Sauce, bring to the boil. Add the chicken and vegetables and cook for 10 minutes before adding the Staffords Mango Slices in Syrup. Cook a further 10 minutes and serve garnished with coriander,with a side of jasmine rice. Serves 4.

Rolled turkey breast (1 – 2,5 kg) – Oyster sauce to baste
STUFFING:
300 g (450 ml) couscous
600 ml chicken stock
250 g mixed dried fruit, cut into small pieces
250 ml black rooibos tea
500 g pork sausage meat
100 g pecan nuts, finely chopped
10 ml lemon rind
15 ml lemon juice
30 ml fresh rosemary, finely chopped
salt and freshly ground pepper
250 g rindless streaky bacon
GRAVY:
250 ml hot water
250 ml white wine
15 ml Staffords Balsamic Vinegar
15 ml sugar
salt and freshly ground pepper to taste
10 ml chilled butter

For the stuffing, place the couscous in a large mixing bowl, pour over the chicken stock and allow to swell. Cover the dried fruit with the hot tea and set aside to plump up. Loosen the couscous with a fork (not a spoon) and add well-drained dried fruit, sausage meat, nuts, lemon rind and juice, rosemary and seasoning. Mix through well to evenly distribute the ingredients. Use half the stuffing mixture to stuff the breast. Roll up and secure with kitchen string.

Brush the skin generously with the oyster sauce. Place the breast, skin-side down, on a lightly greased roasting tin. Roll the rest of the stuffing into golf ball sized balls and wrap a piece of bacon around each of them. Place the stuffing balls in the roasting tin with the turkey. Roast in a pre-heated oven at 200º C for 20 minutes, turn the breast over and roast for another 25 minutes per 500 g of meat at 180º C. Remove from the oven and transfer the breast to a serving dish and keep warm.

Pour the pan juices into a saucepan and add the hot water and white wine. Stir continuously over a high heat until well combined. Add the Staffords Balsamic Vinegar, sugar, salt, pepper and butter and simmer until thick and syrupy. Serve the gravy in a separate bowl. Delicious served with Staffords Cranberry Jelly.

2 pkts egg noodles
100ml Staffords Thick Soya Sauce
500g mixed fresh vegetables (e.g. marrows, carrots cabbage, onions)
15ml peanut oil
5ml salt
50g Staffords Sweet Chilli Sauce

Boil egg noodles in water for 3 minutes, do not over cook. Heat peanut oil in wok, add chopped vegetables and fry for 5 minutes, till soft and tender. Add the Staffords Thick Soya Sauce and Staffords Sweet Chilli Sauce. Mix in the cooked noodles and season, serve straight away. Top with fresh herbs if desired.