Blog

Thursday, 11 February 2016

We are selling more and more pork neck from the butchery counter at De Warenmarkt. Little wonder. It's tender, has no fat to speak of and it is the most flavourful part of the pig away from the ribs and belly. It's also very affordable. There's an incredible Durban-style curry you can make with pork neck, but that's a longer recipe for another time. This week's recipe is for a lovely kebab with a delicate smokey flavour to it.

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Tuesday, 02 February 2016

It’s only fitting that Leon Jansen van Vuuren, manager at Ryan Boon, hails from a Free State farming background. Chances are, he’s the guy behind the counter that you’ll be asking about your prime rib or wagyu beef at De Warenmarkt.

Leon web

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Tuesday, 02 February 2016

Making your own patties gives you control over what goes into your burger. It all starts with the meat which should be a ratio of 75% meat to 25% fat. Why? Because fat equals flavour.

Ask at the counter of Ryan Boon Meats in De Warenmarkt for minced forequarter, which has a meat/fat ratio of about 70/30.

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Prepping Prime Rib with Leon

Thursday, 28 January 2016

 

Tuesday, 26 May 2015

If at all possible, we prefer to cook steaks with a bone in. This adds to the flavour of the meat, but also gives you a convenient handle to tackle the delicate bits with. Meat should always be cooked from room temperature, and seasoned about half an hour or so before you cook it.

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