Posts by SevenColorsEditor
#SCGS Mukusule with Dried Pumpkin Leaves
Ingredients 2 Tbsp (30 ml) Oil1 Onion, diced1 Tomato, diced1 tsp (5 ml) Seven Colours Grill SeasoningTM4 cups (1 litre) Mukusule (dried pumpkin or butternut leaves)½-1 cup (125-250 ml) Water, plus more if needed1 tsp (5 ml) Salt Method Heat the oil in a pan over medium heat. Add the onion and sauté until soft…
Read More#SCGS Goat and Cabbage Stew
Ingredients 2 Tbsp (30 ml) Oil600 g Goat meat, cut into chunks1 Onion, diced1 tsp (5 ml) crushed Garlic1 Tbsp (15 ml) Seven Colours Grill SeasoningTM1 tsp (5 ml) Paprika1 Beef stock cube2 cups (500 ml) Water1 Tbsp (15 ml) Worcestershire sauce1 ½ cups (375 ml) shredded Cabbage Method Heat 1 Tbsp of the oil…
Read More#SCGS Chicken Feet Curry
Ingredients 1 kg Chicken feet, cleaned2 Tbsp (30 ml) Oil, for frying1 Onion, diced2 Tbsp (30 ml) Curry paste2 Tbsp Seven Colours Grill SeasoningTM2 cups (500 ml) reserved cooking liquid from the chicken feet Method Boil the chicken feet until tender, about 45–60 minutes. Reserve 2 cups (500 ml) of the cooking liquid.Heat the oil…
Read More#SCGS Slow-Cooked Brisket (Ugeme/Isifuba Senkomo
Ingredients 1 Tbsp (15 ml) Oil1,6 kg Brisket1 Onion, chopped1 Tbsp (15 ml) Seven Colours Grill SeasoningTM1 Stock cube1 tsp (5 ml) Salt and pepper combined2 fresh Green chillies, chopped (optional)Water Method Heat the oil in a large pot over medium-high heat. Brown the brisket on both sides until well seared.Add the chopped onion, Seven…
Read More#SCGS Sticky Sweet Chilli & Garlic Pork Bites
Ingredients ¼ cup (60 ml) Sweet chilli sauce2 Tbsp (30 ml) Soy sauce4 Garlic cloves, finely minced1 Tbsp (15 ml) fresh Ginger, finely grated1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 tsp (5 ml) Smoked paprika (optional)1 Tbsp (15 ml) Oil1 Tbsp (15 ml) Butter500 g Pork fillet (or pork loin), cut into bite-sized cubes2…
Read More#SCGS Hearty Rooibos Lamb Stew
Ingredients 1 Tbsp (15 ml) Oil1 kg Stewing lamb1 Onion, finely chopped1 tsp finely chopped Garlic2 Tbsp (30 ml) Seven Colours Grill Seasoning™3 cups (750 ml) Rooibos tea1 large Carrot, cubed1 Potato, cubed1 Tbsp (15 ml) BBQ sauce Method Heat oil in a large pot and brown the lamb on all sides.Add the onion, garlic…
Read More#SCGS Beef & Pepper Pasta
Ingredients 500 g Pasta (penne or fusilli)1 Tbsp (15 ml) Oil500 g Beef, cubed1 Onion, sliced1 Red pepper, sliced1 Green pepper, sliced2 Garlic cloves, minced1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 Tomato, diced¼ cup (60 ml) Soy sauce1 Beef stock cube½ cup (120 ml) Water1 tsp (5 ml) Black pepper1 tsp (5 ml) fresh…
Read More#SCGS Dunked Wings
Ingredients 2 Eggs¼ cup (60 ml) Milk1½ Tbsp (20 ml) Seven Colours Grill Seasoning™1 cup (250 ml) Flour1 tsp (5 ml) Garlic powder½ tsp (2,5 ml) Black pepper30 Chicken wings2 cups (500 ml) Oil, for frying2 Tbsp (30 ml) Butter¼ cup (60 ml) Thick soy sauce1 tsp (5 ml) White vinegar2 Tbsp (30 ml) Worcestershire…
Read More#SCGS Potato & Spinach Soup
Ingredients 3 medium Potatoes, peeled and cubed1 cup (250 ml) cubed Beef chuck2 cups (500 ml) Water½ Beef stock cube1 tsp Chilli flakes1 Tbsp (15 ml) Seven Colours Grill Seasoning™1 Onion, chopped1 Tbsp (15 ml) vegetable soup powder½ cup (125 ml) Spinach, finely chopped1 Tbsp (15 ml) Sundried tomatoes, chopped Method Add the cubed potatoes…
Read More#SCGS Pea & Ham Soup
Ingredients 1 Tbsp (15 ml) Oil1 Onion, diced2 Carrots, diced2 Celery stalks, diced1 Tbsp (15 ml) Seven Colours Grill Seasoning™3 Garlic cloves, minced2 cups (500 ml) Split peas, rinsed1 cup (250 ml) diced Ham6-8 cups (1½-2 litres) Chicken broth or stock1 Bay leaf½ tsp Black pepper½ tsp Parsley Method Heat the oil in a large…
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