‘Welcome to my kitchen, my darlinks, where the aprons are optional, the laughter is mandatory and every dish is served with a side of sass.’
For Jenny Morris, food isn’t just about flavour. It’s about memories and feelings, about baking for your grandchild or seducing a lover or feeding your family. And so, her newly released Greedy Girl isn’t just a cookbook. It’s a celebration of flavour and fun. It’s Alexi’s muffin bread – which she makes with her granddaughter while singing silly songs. It’s Greek-style slow-roasted lamb – which may cause spontaneous proposals, and red wine-braised oxtail, which she calls ‘slow seduction in a pot’, saying it’s not dinner, it’s a love affair! Jenni’s paired up with Leopard’s Leap wines … and shared these Winter-friendly recipes.
Greek beetroot salad with crispy lamb
This makes an irresistible scoop-and-share starter. Place the platter in the centre of the table, stack some warm pita breads alongside it and let everyone dive in. It’s a Greek-inspired love affair between earthy beets and crispy caramelised lamb, and tangy yoghurt, zesty lemon and fresh herbs that shouts ‘Let’s get the party started!’ Serve with Leopard’s Leap classic Cabernet Sauvignon Merlot.
Serves four.
For the salad: 4 medium beetroots, skin on, scrubbed and trimmed; 1 cup Greek-style yoghurt; 1 clove garlic, grated; 2 Tbsp tahini; 1 Tbsp lemon juice; 1 tsp lemon zest; 2 tsp red wine vinegar; 1 tsp honey; salt and freshly ground black pepper to taste
For the crispy lamb: 1 Tbsp olive oil; 200g lamb leg or shoulder, finely diced (like little cubes of confetti); 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp dried origanum; ½ tsp garlic powder; salt and freshly ground black pepper to taste
Finishing touches: A handful of fresh mint leaves; a handful of fresh dill; crumbled feta cheese (optional, but oh-so-Greek); roasted pine nuts or walnuts (optional, for a cheeky crunch); lemon zest (optional, but zingy); olive oil to drizzle
Roast the Beets: Preheat the oven to 200°C. Wrap each beetroot snugly in foil and place them on a baking tray. Roast for 45–60 minutes until tender enough to pierce with a knife. Set aside until cool enough to handle, then slip off the skins and slice into juicy wedges.
Whip up the yoghurt base: In a small bowl, combine the yoghurt, garlic, tahini, lemon juice and zest, vinegar, honey, and a generous pinch of salt and black pepper. Taste and adjust – think creamy, tangy and bright, with just a touch of sweetness.
Get the lamb sizzling: Heat the olive oil in a large frying pan over medium–high heat. Toss in the finely diced lamb, and season with the cumin, paprika, origanum, garlic powder, salt and black pepper. Fry until the lamb is deeply golden and crispy on the edges – think sizzling confetti with maximum flavour. Stir occasionally so that every little piece gets its moment to shine.
Bring it all together: Schmear (yes, schmear!) the creamy yoghurt base in a thick, luscious layer over the bottom of a large shallow platter. Artfully tumble the beetroot wedges over the top. Scatter over the crispy lamb like you’re sprinkling a little magic. Finish with the fresh herbs, and – if you’re fancy – some feta, roasted nuts and lemon zest. Drizzle over a little olive oil for that extra glow.
Bold braised brisket feast
Brace yourself, darlink. This is no ordinary brisket – it’s a feast. This is the kind of slow-cooked, soul-warming masterpiece that’ll make your guests weep tears of joy, lick their plates clean and ask for more. Let’s get braising! The ultimate partner to this is Leopard’s Leap bold Culinaria Grand Vin!
Serves six to eight hungry souls (but there’s always room for one more!).
You’ll need: 2 kg brisket (choose a slightly fatty, marbled beauty for that melt-in-your-mouth magic); salt and freshly ground black pepper to taste (don’t be shy); 2 Tbsp olive oil (the golden elixir of the gods); 2 large onions, sliced (they bring the sweetness, baby); 6 cloves garlic, grated (because garlic makes everything better); 2 carrots, chopped (for an added touch of sweetness); 2 stalks celery, chopped (essential for that aromatic base); 2 Tbsp tomato paste (it’s literally concentrated umami); 350 g brown mushrooms, sliced (to soak up all that glorious sauce); 1 cup red wine (optional, but oh-so-luscious); 3 cups beef stock (rich and homemade if you can, storebought if you must); 1 x 400 g can chopped tomatoes (the saucy backbone); 2 Tbsp Worcestershire sauce (that secret hit of tangy magic); 1 tsp smoked paprika (for a whisper of smokiness); 2 fresh bay leaves (for earthy depth)
The method to the madness: Preheat the oven to 160°C (low and slow is my motto). Pat dry the brisket and season generously with salt and black pepper. Heat the olive oil in a large, deep ovenproof pan over medium–high heat. Brown the brisket on all sides. Darlink, don’t rush this step! It’s all about the glorious caramelisation that builds flavour like a dream. Remove the brisket from the pan and set aside.
Build your flavour bomb: In the same pan, sauté the onions, garlic, carrots and celery for 8–10 minutes until everything has softened and the kitchen smells like heaven. Stir in the tomato paste and let it cook out for 2 minutes – hello, umami!
Get saucy: Tumble in the mushrooms, then pour in the red wine, if using. Let it bubble away for a few minutes to burn off the booze and concentrate that richness. Now add the stock, canned tomatoes, Worcestershire sauce, paprika and bay leaves. Stir it all together and bring to a gentle simmer – this is when the magic starts.
Time to braise that beauty: Return the brisket to the pan, making sure it’s snug as a bug and covered in liquid. Top up with a splash of water or extra stock if needed. Cover with a tight-fitting lid or foil. Slide the pan into the oven and let the brisket braise for 3 ½–4 hours until it’s so tender it practically collapses into shreds of pure deliciousness.
The big reveal: Gather your gang, and get ready to dive in and devour every morsel. Enjoy!
Serve with love and plenty of sides:
Creamy mashed potatoes or buttery polenta provide the perfect sponge for all those juices.
Honey-glazed carrots with thyme are sweet, earthy and oh-so-pretty.
Blanched asparagus with lemon zest for a fresh, zingy hit.
Tangy cabbage slaw for that essential crunch.
And one for the braai guys
Lamb lollipops with whipped feta and pistachios … it’s a braai, but ramped up! Obviously. Since it’s Jamie Oliver. BBQ – Easy Grilling, Big Flavour is crammed with recipes which will take our not-too-shabby South African braais to the next level. So there are chicken drumsticks cooked over the coals, but with an arrabiatta sauce (and with leftovers, an epic chicken arrabiatta sarni – as Jamie calls it – on focaccia). There are prawn toast burgers and herby leg of lamb with creamy beans and a surf-and-turf mixed grill. Fabulous sides, salads with attitude, brunch bits, interesting wraps … 90 creative recipes for cooking on charcoal, gas or an open flame. Michael Joseph, R795
