oxtail pieces
oil
carrots, peeled and thinly sliced
1 large onion, sliced
cloves garlic, crushed
dried thyme
Bay Leaves
hot water
Salt and freshly ground black pepper to taste
Tomato sauce
A packet of beef and rosemary dry cook in sauce
Peppers( green, red and yellow)

Brown the oxtail pieces all over in a drizzling of hot oil in a pot. Lift them out and set aside.
In the same pot, toss in the carrot, onion over medium heat until tender.
Add garlic, thyme, bay leaves , salt and black pepper and tomato sauce. Then add water
Cover with a lid and simmer slowly for 2 ½ – 3 hours. The meat should be very tender, but not quite falling off the bone. Add the peppers and the dry cook in sauce and simmer.

Source: Portia’s Catering

BBQ sauce
Worcester sauce
Brown sugar
Smoked paprika
Grilled at 220© for 25-30mins
Potatoes:peel,wash,cubed,boiled,added rama&season
Carrots:boiled for 10minutes(dont like to overcook veggies)
Add bit of sugar(optional)rama
Spinach:fry onion,crushed garlic,chopped spinach
Add knorr three cheese sauce,season wit aromat
Done.

Source: Cooking with Tanya

Avocado Salad- Chop red onion, avocado, baby tomatoes and coriander Put that in a bowl. Add salt, black pepper, olive oil and lemon juice.

Marinade for chicken wings- Salt, BBQ sauce, chilli flakes, tomato paste, brown sugar, chicken spice and mixed herbs. Mix everything together and marinade overnight. Put the chicken in the oven 180 for 45minutes. Brush the wings with left over marinade after 30minites in the oven.

Source: Portia’s Catering

Beef stew- Fry the stew, add babeque spice, paprika, garlic and ginger, salt. Add water. When the stew is cooked add onion, beef and rosemary dry cook in sauce and simmer for few minutes.

Cabbage Salad- Fry the green cabbage and carrots. Add garlic and salt,veggie spice and a splash of balsamic vinegar. Then simmer and add red cabbage. And take out the pan from the stove. Add coriander then serve warm.

Source: Portia’s Catering

Chakalaka- fry carrots, onion, red, green and yellow peppers, add baked beans, tomato sauce, paprika, curry powder, green chillies, BBQ spice, salt and pepper.

Broccoli and cauliflower salad- Boil broccoli and cauliflower, when cooked drain water and let it cool. Chop red pepper and yellow pepper in small cubes. In a pan, fry bacon until crispy. Add mayonise, a small amount of cream to the broccoli and cauliflower, add the peppers, salt and pepper and the bacon

Red cabbage salad- Chop red cabbage, green and yellow pepper, coriander and carrots. For dressing, I used Italian dressing.

Source: Portia’s Catering

Marinade- Balsamic vinegar, brown sugar, garlic, mixed herbs, Worcestershire sauce, salt and pepper. Mix everything together and marinade the drumsticks for 2hours.

Put the chicken in the oven for 45 to an hour. Base the chicken with left over marinade 

Source: Portia’s Catering