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Recipes & Articles by Mogau Seshoene

The Lazy Makoti's pulled lamb lasagne is the gift that keeps on giving

The Lazy Makoti’s pulled lamb lasagne is the gift that keeps on giving

Pulled lamb lasagne

Christmas recipes

Pulled lamb lasagne

30 minutes

Honey-mustard roast lamb

Christmas recipes

Honey-mustard roast lamb

1 hour 40 minutes, plus 20 minutes’ resting time

Kgodu with ox liver

Butternut recipes

Kgodu with ox liver

45 minutes

The Lazy Makoti shares 11 of her favourite traditional South African dishes

The Lazy Makoti shares 11 of her favourite traditional South African dishes

Lemon drizzle cake

Cake recipes

Lemon drizzle cake

45 minutes

Fruit cake

Afternoon tea

Fruit cake

1 hour

Fish stew with dombolo

Bread recipes

Fish stew with dombolo

30 minutes

Raspberry-and-coconut bundt cake

Afternoon tea

Raspberry-and-coconut bundt cake

1 hour

Sum of all parts: the dish that reminds me of special family gatherings

Sum of all parts: the dish that reminds me of special family gatherings

Strawberry curd sandwich cookies

Berry recipes

Strawberry curd sandwich cookies

15 minutes

Bone broth

Beef recipes

Bone broth

8½ hours

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Bone broth

By Mogau Seshoene

Serves Makes 1L

Difficulty Easy

Prep Time 15 minutes

Cooking Time 8½ hours

Ingredients

1½ kg beef bones
2 T olive oil
1 T apple cider vinegar
1 onion, roughly chopped
2 cloves garlic, chopped
1 t ginger, chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. Place the bones on a baking tray, drizzle with the oil and roast for 30 minutes.

2. Place the bones in a large saucepan, then add the vinegar and enough water to cover. Add the vegetables and season.

3. Bring to a boil, then reduce the heat to its lowest setting and simmer for 8 hours, topping up with water when necessary. Skim off any foam that collects on the surface. The broth is ready when it’s a rich golden brown colour and any meat is falling off the bones.

4. Strain into a container and discard the bones. Allow to cool completely, then freeze in portions.

ALSO READ: Bred in the bone: the broth that takes me back to my childhood

Photograph: Jan Ras
Production: Bianca Strydom
Food Assistant: Leila-ann Mokate

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