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Chocolaty Peanut Butter and Banana Smoothie Bowl

INGREDIENTS 1 cup almond milk 1 large banana, sliced 1 cup ice 2 Tbsp. peanut butter 1 Tbsp. unsweetened cocoa powder ¼ tsp pure vanilla extract 1 Tbsp. maple syrup 2 Tbsp. cocoa nibs 2 Tbsp. granola 2 Tbsp. chopped peanuts PREPARATION Blend the almond milk, ½ the banana, ice, peanut butter, cocoa powder, vanilla extract, and maple syrup until smooth. Transfer to a bowl and top with the cocoa nibs, granola, chopped peanuts, and remaining ½ banana.

Strawberries 'n' Cream Smoothie Bowl

INGREDIENTS 1 cup frozen strawberries ½ cup yogurt ¼ cup milk 1 Tbsp. maple syrup, plus additional for drizzling ¼ tsp pure vanilla extract ½ cup cornflakes 5 strawberries, sliced ¼ cup blueberries 2 Tbsp. almonds 1 Tbsp. pumpkin seeds 1 tsp chia seeds PREPARATION Blend the strawberries, yogurt, 1 tablespoon of the maple syrup, and the vanilla until smooth. Transfer to a bowl and top with the cornflakes, strawberries, blueberries, almonds, pumpkin seeds, chia seeds, and a drizzle of yogurt.

Pineapple, Banana, and Peach Smoothie Bowl

INGREDIENTS 1 cup frozen pineapple 1 banana ¼ cup coconut water 1 Tbsp. honey, plus additional for serving ¼ peach, thinly sliced ½ cup blackberries 2 Tbsp. sunflower seeds ¼ cup puffed rice cereal, such as Rice Krispies PREPARATION Blend the pineapple, banana, coconut water, and 1 tablespoon of the honey until smooth. Transfer to a bowl and top with the peach, blackberries, sunflower seeds, rice cereal, and a drizzle of honey.

Harissa and smoked paprika venison mince flatbread

500 gr venison mince 1 tablespoon harissa paste 1 tablespoon smoked paprika 1 red onion grated sea salt and black pepper 3 tablespoons extra virgin olive oil 2 cloves garlic 1 large round turkish bread nigella seeds to serve Store bought hummus to serve (optional) Chargrilled Capsicum sauce 1/2 cup (125gr) store bough capsicum sauce 400gr can chopped tomatoes 1 teaspoon caster sugar 1 clove garlic 1 tablespoon olive oil Mix capsicum sauce mixture in blender - heat in pan medium heat for 10 minutes. Set aside. Place mince harissa, paprika, onion, salt & pepper in large bowl - mix to combine. Heat oil, add garlic and fry until golden brown, add mince mixture and cook, add 100ml water if too dr

Vension quinche paste smoked almond sausage rolls

1 Cup breadcrumbs and 2 tablespoons milk 250 gr pork mince 250gr venison mince 150gr quinche paste finely chopped 1/2 cup natural smoked almonds 1 clove garlic 2 tablespoons finely chopped dill 1 teaspoon salt flakes 1 teaspoon black pepper 2 sheets frozen puff pastry, thawed and halved 1 egg - beaten caraway seeds for sprinkling tomato relish, to serve PRE HEAT OVEN to 200 degrees Celsius - Place breadcrumbs, milk, mince, quince paste, almonds, garlic, dill salt and pepper and mix. Divide in 4 equal portions. Place down the centre of the pastry and roll to enclose, ensure the seam is underneath. Make small cuts along each sausage roll, place on baking tray lined with baking paper - bake 25

Venison and chilli sausage rolls serve with coriander tzatziki

500 gr Venson mince 1/2 cup breadcrumbs 1/4 cup milk 2 teaspoons thyme 1 teaspoon parsley chopped 1 teaspoon grated lemon rind 1/4 teaspoon chilli flakes 1 egg yolk 1 teaspoon salt 1/2 teaspoon black pepper 11/2 sheet frozen puff pastry, thawed 1 egg, lightly beaten Store bought Tzatziki - add finely chopped coriander leaves - 1 teaspoon PREHEAT OVEN TO 200 degrees Celsius Mix breadcrumbs and milk - add venison mince, thyme, lemon, chilli, egg yolk, salt and pepper and mix to combine. Cut pastry in 3 x 12 x 25 cm rectangles. Divide mince mixture between the pastry sheets and roll to enclose. Cut each roll into quarters and place, seam side down on a large baking tray lined with non stick bak

Warm bacon, biltong, cheese & french onion dip

1 tablespoon extra-virgin olive oil 50gr bacon, finely chopped 60 gr venison biltong dust 3 brown onions - thinly sliced 2 tablespoons white wine vinegar 1 cup (250ml) chicken stock 2 cups (200gr) grated provolone 1 cup (120gr) grated vintage cheddar 250 gr cream cheese 1 cup (250ml) sour cream 4 small round loaves - sourdough - hollowed out grissini to serve. Preheat oven to 200Degrees Celsius, heat the oil in large pan. Add bacon and cook until crisp. Reduce heat to medium, add onion and vinegar and cook for 10 minutes until golden brown. Add the stock and cook for 10-15mins until onion is soft. Place provolone and cheddar in large bowl and mix to combine. Reserve 1 cup grated cheese - (to

Slow cooked venison shoulder - shred or flake it for pulled venison

2KG Boneless Venison Shoulder (Impala or Springbuck) 1 Cup (250ml) apple cider vinegar 2 bulbs garlic halved 4 bay leaves 1 sprig of thyme and rosemary ½ cup (60gr) brown sugar 1 cup (250ml) water 1 tablespoon sea salt flakes and cracked black pepper 400gr green beans, trimmed and washed 1 cup (140gr) frozen peas – thawed 2 cups red-vein sorrel leaves or baby spinach leaves Apple Cider Dressing 1 x Shallot or spring onion finely chopped 1 tablespoon apple cider vinegar 1 tablespoon olive oil 1 teaspoon fennel seed toasted and crushed ½ teaspoon coriander seeds toasted/crushed Butterfly the shoulder – Place the vinegar, bay leaves, tarragon, sugar and water in a deep baking dish – mix add por

Individual fennel, venison, pork and prosciutto meat loaves with roasted baby apples

2 Tablespoons olive oil 1 medium bulb fennel, finely chopped 3 cloves garlic, sliced 1 leek, finely chopped 1 cup (70gr) sourdough breadcrumbs 1/4cup (60ml) milk 300gr pork mince 300gr venison mince 1/3 cup oregano leaves 1 teaspoon sea salt flakes Cracked black pepper 12 thin slices prosciutto 6 large sage leaves ¼ cup (60ml) maple syrup 6 small red apples Preheat oven to 200 degrees Celsius. Heat half the oil in a large frying pan over medium heat. Add fennel, garlic and leek and cook for 6 – 8 minutes or until softened. Place the breadcrumbs and milk in a large bowl and set aside to soften. Add pork & venison mince, oregano, salt, pepper and fennel mixture and mix well to combine. Lightly

Crispy warthog ribs

It is important to slow cook the Warthog ribs before grilling, to help make it tender. slow cooked, – rub or coat the rib with a paste of ginger, lemon rind, chilli, garlic , soy sauce and olive oil – set aside to marinade for 1 hour. Take out of marinade and set remaining marinade aside. Baste with oil and butter and marinade whilst grilling over the fire or grill. Add salt & pepper before serving. Do not overcook.

Slow roasted springbuck shanks

Slow bake the shanks for 2.5/3 hours in the oven or you can use a pressure cooker for 30 minutes – 6 shanks or 2kg. Season with salt and black pepper , add: 1 carrot 2 cloves garlic 1 celery stick 2 onions 1 leek ginger 2 bay leaves sprig thyme and rosemary 3 cups of chicken stock cubes – for venison add 2 tablespoons of olive oil in stock. Once soft – it must not fall off the bone then take out the pot put in baking dish at 160 degrees Celsius in oven for 20 mins for the sauce to reduce. Put the sauce in the baking dish and add grated lemon rind juice of 1 lemon 2 tablespoons of maple syrup (if you do not have substitute with 2 tablespoons of dark brown sugar), ½ teaspoon nutmeg half a cup

Pasta and venison ragout

2 kg impala or springbuck neck/or ribs for meaty bones 3 tablespoon vegetable oil Salt and pepper 1 x chopped onion 1 carrot sliced, 1 x celery stick 1 clove garlic 500 ml STOCK Add – 1 teaspoon of each thyme, bay leave, parsley and chives Put all in Slow or Steam/Pressure cooker for 30 mins or a bit longer until meat falls off the bone. Drain meat from sauce and remove all bones and sinews, keep remaining sauce. Dice meat into small blocks an put back in sauce. TOMATO SAUCE 3 strips bacon 1 tablespoon vegetable oil 1 shallot 2 cloves garlic, crushed 2 fresh chillies 45ml wine vinegar 125ml red wine 500ml STOCK 1 bay leave 1 can chopped tomatoes 1 tablespoon brown sugar Salt + pepper 65 ml

Slow cooked springbuck shoulder, flaked add sauce to serve as ragout

2 kg impala or springbuck neck/or ribs for meaty bones 3 tablespoon vegetable oil Salt and pepper 1 x chopped onion 1 carrot sliced 1 x celery stick 1 clove garlic 500 ml STOCK Add – 1 teaspoon of each thyme, bay leave, parsley and chives Put all in Slow or Steam/Pressure cooker for 30 mins or a bit longer until meat falls off the bone. Drain meat from sauce and remove all bones and sinews, keep remaining sauce. Dice meat into small blocks and put back in sauce.

Asian venison loin with green tea noodle salad and chargrilled eggplant

1 Tablespoon sea salt flakes 2 cloves garlic, crushed 2 tablespoons grated ginger 1 Tablespoon Soy sauce 1 teaspoon sesame oil ¼ cup (60) ml Black vinegar 2 Tablespoons honey 4 Star Anise 1 Cinnamon stick 800gr Venison loin 2 Tablespoons vegetable oil 1 Large eggplant (aubergine) 1 eschalot/shallot finely chopped 200gr tea noodles 1 tablespoon lime juice 1 Lebanese cucumber, peeled, deseeded and sliced Micro herbs and sliced green chilli to serve Preheat oven to 180 degrees. Place salt, garlic, ginger, soy sauce, sesame oil, vinegar, honey, star anise and cinnamon in a large bowl and mix. Add beef, toss to coat and set aside for 1 hour to marinade. Heat a large frying pan, pat loin dry reser

Slow roasted venison - (Goulash Strips or diced) - with rice, broad beans and burnt onion

1/2 Cup (125ml) Sherry 1/4 Cup (45g) brown sugar 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sumac 4 cloves garlic, crushed sea salt and black pepper 1.2kg venison diced 300 gr pork belly - DICED 1/3cup (80ml) extra virgin olive oil 1 cup basmati rice 11/3 cups(330ml) water 1 onion, thinly sliced into rounds 1 tablespoon plain flour 1 x 400g can chick peas 2 cups(300gr) frozen broad beans, blanched 1/4 cup (40gr)currants 1 cup dill, thyme and rosemary, finely chopped micro leaves to serve PRE HEAT OVEN TO 200 DEGREES CELSIUS Place vinegar, sugar, cumin, coriander, sumac, garlic, salt & pepper in a medium bowl and mix to combine. Add 200 ml water in baking tray. Place

Venison osso buco pies

Osso Buco is a classic Italian dish of braised veal shanks. Substitute with venison shanks, they give a fuller, more robust flavor to the braise. Like most braised dishes, the osso buco will taste even better reheated the next day. Season osso buco with salt and pepper. Add butter and olive oil to pot, working in small batches, brown osso buco on both sides. Reduce heat to medium and sauté onion until golden brown, adding a little more olive oil and butter if necessary. Add large carrot finely chopped, 2 medium stalks celery, 2 cloves garlic crushed stir. Now add the ¾ cup red wine and deglaze the pot by scraping all the crusty bits with a wooden spoon. Add the 4 cups of beef broth or stoc

Buttermilk marinade for venison

Cut loin into 2 and a half inch steaks. Place buttermilk, jalapeno, lime, lime rind & juice, coriander, onion, salt & pepper in food processor and mix. Put meat in the marinade for 2 hours. Pre heat char grilled pan - on high grill for 2-3 minutes on a side - sprinkle with salt and pepper and serve with the remaining buttermilk sorrel and jalapenos

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