Each one is guaranteed to be easy, delicious, and satisfying. We're sure many of these will become family favorites of your own.Check back often as we add more recipes frequently and if you have one you'd like to share, we'd love to give it a try!

Beef Mortadella

Place mortadella scheese in the centre of a slice of mortadella, with basil in the middle. Fold and place a toothpick in the middle.Grill on high heat for two minutes and flip. Serve with bread and salad.

Beef Smoked

Sausage Heat olive oil and lightly fry crushed garlic. Stir smoked sausages until it browns. Add pepper, onion, broccoli, maggi and water and let it simmer for 10 minutes. When vegetables are soft, cook rice and serve.

Beef Bacon

Preheat the oven 200 C, place bacon on oven tray and heat. Place olive oil on the frying pan on medium heat and sauté cabbage until slightly crispy. Season with salt and pepper. On separate pan, fry an egg and flip once after 2 minutes. Place on plate with cabbage alongside the bacon.

Smoked Frankfurter

Several ways to cook it: heat frankfurter until brown in a pinch of butter. Can be boiled gently for 4-5 minutes. Can be broiled; pierced with a fork and microwaved on high for 1-2 minutes. Can be grilled on medium heat until browned. Tasty as hot dog with cheese, mustard, lettuce tomato and bacon.

Beef Salami

Boil pasta; cook salami in frying pan until crispy. Add some tomatoes. Serve the pasta with bacon, cheese and romain salad.

Pork Mortadella

Warm mortadella in microwave; spread chunky mustard on each slice of bread; place mortadella on bread and add lettuce and tomatoes.

Prok Smoked Sausage

Place olive oil on frying pan; fry sausage turning it frequently. Make a mixture of ketchup and mayonnaise. On a bun, place sausage, sauce and lettuce and tomatoes.

Cooked Ham

In a bowl, mix salt, black pepper, crushed garlic and other house seasonings. Rub the ham with soy sauce and thoroughly rub and coat with seasonings and spice. Ham should be completely covered with seasoning. Cook for 3-4 hours (20 mins per half kilo of meat).

Pork Bacon

Famous ‘BLT’ sandwich. Fry bacon on a pan; prepare buns by adding lettuce and tomato, add the bacon on top.



Smoked Pork Belly

Preheat smoked to 120C. Cut the pork belly into cubes so that the fat will reach all of the meat; season the side without the skin by rubbing the meat belly with a mixture of herbs and spices and press salt in. Place belly meat side down on smoker grate and cook for 6 hours without flipping it until the end. Use tong to flip the pork belly and rub BBQ sauce; close lid and smoke another 10 minutes. Remove from smoker, and cover with foil until it cools. Separate meat from skin and enjoy.

Pork Liver Sausage

Crush/emulsify sausage until spreadable. Blend with soft cream cheese (e.g Philadelphia cheese). Refrigerate and add green onions and other vegetables of your preference. Eat with rice and/or toast.

Chicken Mortadella

Warm mortadella in microwave; spread chunky mustard on each slice of bread; place mortadella on bread and add lettuce and tomatoes.

Beef Tongue

Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; season with salt. Pour enough water to cover beef mixture. Cook on Low for 8 hours. Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into small pieces. Melt butter in a skillet over medium heat; cook and stir beef tongue meat until soft, 5 to 10 minutes. Season with salt and pepper.

Beef Ossobucco

Toss meat in combined flour, salt and pepper. Heat oil in a large pan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside. Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes. Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve with polenta or mashed potato.

Beef Tripe

Place the tripe in a pot and add herbs and vegetables to season (e.g. onion, carrot, celery, bay leaf, parsley, cloves, peppercorns). Cover with water and add a generous amount of salt. Bring the broth to a boil. Simmer one to three hours or until the tripe is tender. When the broth reaches a boil, reduce the heat to a slow simmer. As the tripe cooks in its broth, it will gradually soften and absorb the broth's flavour.

Beef Kidney

In a bowl, mix together soy sauce, lime or lemon juice, corn flour, tomato paste, mustard and 5 tbsp water. Stir sauce until well combined, cover and leave for at least 30 mins. Chop mushrooms. Melt butter in frying pan and fry mushrooms for 3 minutes. Add kidneys to pan and stir for 3 minutes. Add water to cover, season well and let simmer until kidneys are soft. Serve with rice.

Pork Topside

Place pork on baking tray and score with a sharp knife one inch apart. Rub with olive oil and salt. Place potato slices around the pork and season well. Cook 40 minutes to an hour depending on the size, at 180C. Serve the pork roast with rice and mushrooms.

Pork Loin

Preheat oven to 175 C.Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. Remove roast to a plate.

Pork Chops

Mix ¼ cup honey, vegetable oil, 1 tbsp vinegar, 1tsp of cum and berbere. Sprinkle both sides of pork chops with salt and pepper and let it rest for 1 hour. Heat a grill pan over medium heat; season chops with salt and pepper and place on the grill. Cook for about 4 minutes and then flip and cook for 3 minutes.

Pork Spare Ribs

Mix brown sugar, seasoning and paprika and rub the ribs with the mixture. Place spare ribs in a baking pan and refrigerate overnight. Preheat oven to 120C and mix garlic honey soya sauce and mustard in a bowl. Place spare ribs on strong aluminum foil and tear two more aluminum sheets on top. Pour garlic mixture on the ribs and then seal it by pinching the foils together. Bake until it is very tender for 3 hours 30 minutes to 4 hours. Open the aluminum carefully and broil ribs for another 5 minutes.

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