Meatballs with Spaghetti
750 g Minced Beef
1 Egg Beaten
1 Onion Finely Chopped
2 Tbsp Parsley Chopped
1 Cup Breadcrumbs
2 Tbsp Miss J. L. Hall’s Smoked Worcester Sauce
Salt and Pepper
2 Tbsp Olive Oil
700 g Passata (crushed tomatoes)
Half Cup Beef Stock
Half Cup Red Wine
1 Tsp Sugar
1 Garlic Clove Crushed
2 Tbsp Fresh Basil Chopped
In a bowl mix together the mince, egg, onion, parsley, breadcrumbs, Worcester sauce, salt and pepper. Shape into balls place on a plate and chill in the fridge. When you are ready to cook heat the olive oil to medium /high in a large frying pan and brown the meat balls on all sides, you may need to do this in batches. Drain excess oil on kitchen paper.
In the same pan combine the passata, stock, wine, sugar, garlic, basil & season with salt and pepper. Bring to the boil. Reduce the heat and return the meatballs to the pan. Cover and simmer for 20 minutes.
Serve with spaghetti & grated Parmesan.
Corned Beef Hash
(Winter comfort food - Kalahari tested!)
Prep: 10 mins. Cook: 30 mins. Total: 40 mins.
1 Can Corned Beef
1 Large Onion
1 Tbsp olive oil
1 Can Baked Beans
1 Tbsp Worcester Sauce
1 Cup grated cheese
Heat oven to 180°c, Boil potatoes until soft.
While potatoes are boiling chop the onions roughly and fry in olive oil until soft.
Mix Corned Beef and Baked Beans with the Worcester Sauce in an oven proof dish. Mix in the cooked onions.
Mash the potato with half the grated cheese and spread on top of the beef mixture. Put a little more grated cheese mixed with breadcrumbs on top to make a nice crust.
Bake for 30 minutes until the cheese melts on top.
Jamaican Jerk Chicken
Irie Man !!!
Prep: 10 mins. Marinade: 6 Hours
1.5 Kg Chicken pieces
6 Spring Onions
2 Garlic cloves
2 Red Hot Chilli peppers (Scotch Bonnet variety)
2 Tbsp Worcester Sauce
2 Tbsp Lemon juice
3 Tsp Ground Allspice
1 Tsp Ground Cinnamon
½ Tsp Grated Nutmeg
½ Tsp Ground Bay leaves
1 Tsp Dried Thyme
½ Tsp Salt
2 Tsp Brown sugar
2 Tbsp Olive oil
Chop the Spring onions & garlic, deseed and chop the chillis. Place all the ingredients in a food processor and whizz until all finely chopped.
Spread the marinade over the chicken, cover and refrigerate for at least 6 hours (or overnight).
Either grill or braai as you like it.
Serve with Sweet Potato slices baked in sunflower oil in a hot oven, rice and peas (kidney beans) and with a few bananas fried in butter for a real Caribbean flavour.
Miss J L Hall’s Steak Sauce
A variation of the Classic Steak Dianne recipe.
250 ml Chicken Stock
(made with ½ a cube)
250 ml White Wine
2 Tbsp Brandy
3 Tbsp Miss J.L.Hall’s Worcester Sauce
200 ml Thick Cream
1 Tsp Soft Green Peppercorns or Pink Peppercorns
Place the stock, wine and brandy in a large saucepan or frying pan and boil until reduced by half.
In a small pan boil the Worcester sauce until it is caramelised – about 2 minutes.
Combine all the ingredients in the large pan (Tip - add a little stock mixture to the reduced Worcester sauce to clean out the pan) and add the cream and peppercorns. Carefully bring the sauce to the boil and reduce until a creamy consistency is obtained. Serve with your favourite steak. Any leftover sauce (if there is any!!) can be stored in the fridge and makes a delicious spread on toast.
700 g Pork or Beef Fillet
1 Large Onion
250 g Open cap Mushrooms
2 Tsp Wholegrain Mustard
2 Tsp English Mustard
1 Tbsp Miss J L Hall’s Worcester Sauce
250 ml Creme Fraiche
150 ml White wine
20 g Butter
1 Tbsp Groundnut oil
Salt & Black pepper
Prepare all the ingredients before you are ready to cook as this is a stir fry dish.
Cut pork into strips 7 cm X 1cm. Slice the mushrooms through the stalk into fine slices. Mix the cream, mustards and Worcester Sauce together in a jug. (The Smoked version works very well here!)
Heat the oil & butter over a medium heat and fry the onions until soft. Remove from the pan and reserve.
Turn up the heat and quickly fry the pork moving it all the time, be careful not to burn. Add the mushrooms and fry until the juices form. Return the onion to the pan. Add the wine and seasoning, leave to reduce then add the cream mixture. Stir all together and reduce by about half.
Serve with nutty brown rice for a delicious supper!
A superb lunch or light supper dish.
50 g Flour
50 g Butter
250 ml Strong Beer
250 g Strong Cheddar (grated)
2 Tsp English Mustard
2 Tbsp Miss J L Hall’s Worcester Sauce
Freshly ground Black pepper
A good Granary loaf
In a saucepan melt the butter and make a roux wth the flour. Stir all the time for a couple of minutes to cook the flour. Remove from the heat and add the beer in stages until the sauce is smooth. Return to the heat and stir until thickened. Add the cheese, mustard, Worcester sauce and black pepper. Stir well until all are combined. Toast and butter some of your favourite granary bread then top with the mixture, grill until the topping is browned and bubbling and serve.
Tip: This makes a delicious alternative sauce for vegetables, especially with leeks, after all they are a Welsh National emblem!
Double shot of Vodka
150ml Tomato Juice
1 Slice of Lemon
6 dashes Miss J L Hall’s Worcester Sauce
3 dashes of Tabasco sauce
6 dashes Miss J L Hall’s ‘Bliksem Straal’ Worcester Sauce
Pinch of salt and freshly ground black pepper.
In a tall glass place the ice & lemon slice then add the vodka.
Add the Worcester sauce/Tabasco and tomato juice. Stir well.
Adjust the seasoning with salt and pepper.
Add a sprig of celery for a retro look garnish.