Still Here.

Hi All

Just to let you know that I have not left the planet on a Quest or something stupid as that, actually I have been here at home busy fighting the SARS bullies who are trying to screw me for everything I have. Which is Bugger all anyway.

I have taking some photo's of the latest addition to our family, Aggie, she is a 3 month old Scottish Terrier with teeth from hell. To be politically correct her Registered name with KUSA (Kennel Union of South Africa) is and I shit you not:

AGATHA WINSTON OF STUMP

So I will get these onto the blog for you ASAP and have some great new recipes for you.

My blog will have even more once I return from the Islands (off to Mauritius on the 8th for a 40th birthday party for my pal, Paul Byrom and to meet up with some friends and have a ball.

Till then.

Have a Good One.

FRIENDS!!!!!!!!!

Hi All

I'll tell you something, there's nothing like being crapped on by your Friend's about being so slack at blogging to make you realise actually how cool it is to write something about nothing from time to time.

Thanks Eric Ole' pal for kicking me in the Deari Aire or however you spell it.

Yes, we had another great eveing of socializing with a couple of our good friends, yes I said good because you do get various degrees of friends with me, some good some just and some well say no more.

Saturday saw yours truly doing a Prime-rib that I think even the Yanks would be proud off. Gayle believe it or not made a great "jus" from the drippings of the meat and I added a few Yorkshire puds in for a variation and 6 or so bottles of red wine and Voila, a Magic Evening was had. Sunday had yours truly fending off a hang-over early in the day but after a good breakfast at Gecko's all was right as rain.

So Eric just to make you lus, that Afrikaans for "I am dying for that again" I am going to give away my secret of how I do such a great prime-rib and yes I will have to as Achmed The Terrorist would put it " Silence, I'LLLLLLL kill you fame" Kill you later.

Gary's Prime-Rib

1 Large prime-Rib, 3kg plus
Butter
Salt and pepper.

Method:

Important - allow the meat to come to room temperature before you start cooking.

Smear end of meat where cut by butcher with butter, almost like waxing a cheese.
Rub a little butter onto the rest of the meat.
Salt and pepper entire rib.

Pre-heat oven to 240 degrees celisius
When ready sear meat at this temperature for 15 minutes.
Remove from oven and let stand while oven temperature drops to 160 degrees Celsius.
Place meat in oven for a further 2 hours.
Remove from oven, cover with foil and let rest for 15 minutes before carving.
Roast will be Medium rare.

Enjoy with Friends.

Have a good one.

PIG UNDER FIRE

Hi All

Happy New Year and all that JAZZ!!!!!!!!!!

It has been a while since I last posted something on the blog,I am sure that all those out there who happen to read my blog still love me.

Rhys is of to school tomorrow and I have just spoken with him on the phone and he said his books are packed. I do not know which books he is talking about but I am sure it is nothing serious.

It was good to have the family around at my house again for Christmas Eve, we made the most amazing seafood BBQ some people only can dream about. Fresh braaied snoek and grilled prawns, enough to feed a army, we where pretty close to being one I might add.

The year as started off very busy for me at work, hope it is a good sign for the year and on top of that I am off to the tropical island of Mauritius on the 9th of March to help my friend Paul celebrate his 40th birthday in style. Will bring back a couple of recipes from the island for us to try, those Creoles sure know how to cook.

I hope the year ahead will be a relaxing, may you and your families be in good health the year thru and my the sun always shine on your face. Remember to the first thing to do when you wake-up is to smile and be grateful for what you have around you, I do this very morning and it is the greatest vitamin you can ever come across.

Mister Pigg, Paul and I have started the squash thing again and look forward to shedding some of the festive season's weight that I put on. The recipe I am about to give is not going to help, but what the hell, live a little.

PERNIL

Ingredients

1 Pork shoulder ( 1.8 to 3kg )
4 or more garlic gloves peeled
1 large onion quartered
2 tbsp fresh oreganum or 1 tablespoon dried
1 tbsp ground cumin
1 tsp mild chilli powder
1 tbsp salt
2 tsp freshly ground black pepper
Olive oil as needed
1 tbsp wine or cider vinegar
Lime wedges for serving

Method( Cook for at least 3 hours )

Heat oven to 150 degrees Celsius.
Score meat's skin with a sharp knife, making a cross-hatch pattern.
Pulse garlic, onion, oreganum, cumin, chilli, salt and pepper together in a food processor, adding a little oil in a drizzle and scraping down the sides until mixture is pasty.
Blend in the vinegar.
Rub this mixture well into pork, getting it into every nook and cranny.
Put pork in a roasting pan and fill bottom with water.
Roast pork for several hours, turning every hour or so and adding more water as necessary, until meat is tender.
Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
Let rest for at least 10 minutes before cutting.
The meat should be so soft that trying to cut equal slices should be almost impossible.
Serve with lime.

HAVE A GOOD ONE.