It’s cookbook club time again! This month’s recipe book: Veld to Fork – Slow food from the heart of the Karoo by Gordon Wright, chef and guesthouse owner in Graaff-Reinet. The book offers 82 recipes that is inspired by Karoo cuisine and the photography of both the food and the local landscape is just gorgeous.
As I’m watching more closely what we eat lately and because I’m pressed for time (almost always), I chose to make the beef stir fry with baby cabbage and mixed seeds and nuts. It was a huge success: a few basic ingredients that takes less than half an hour to prep and cook and tastes absolutely delicious!
Most of the other recipes, which are mainly focused on meats, are quite traditional and takes a long time to prepare – perfect for those weekends spent with the family. Veld to Fork is a beautiful book that will inspire you endlessly.
500 g beef strips
Handful of mixed seeds and nuts
Half green baby cabbage, chopped
Half red baby cabbage, chopped
2 cloves garlic, chopped
1 chilli, deseeded and chopped
Freshly ground black pepper
- Place the beef strips in a marinating dish and sprinkle with soy sauce; marinate while you chop the veg.
- In a hot pan or wok, add some oil and quickly brown the seeds and nuts. Remove from pan and set aside.
- Toss in the beef and soy sauce, stirring constantly. Add the cabbage, garlic and chilli and fry for a few minutes. The cabbage should be crisp, not soggy.
- Remove from heat and add the seeds and nuts.
And for those colder days…