Tag Archives | sage

chicken & mushroom stroganoff with crispy sage

Delicious and easy chicken & mushroom stroganoff

2 months ago I was approached by UCook to test out a few of their home delivery meals. To cook them up and then let people know what I thought about them on social media. Little did I know, or could I ever have imagined that I would become so dependent on them and cannot image the past few weeks without my weekly suppers being sorted. On the weeks they weren’t delivered, I really missed them. I’m flat out useless at planning my own meals, so this really worked out for me. This recipe for chicken stroganoff with mushrooms and crispy sage served with roasted butternut and broccoli is one of their delicious meals from their low carb menu and is really very easy to make. Continue Reading →


chicken breasts stuffed with pork, sage, and apple

chicken breasts stuffed with pork, sage, and apple

If you are ever looking for a chicken recipe that is sure to impress, look no further than these rolled stuffed chicken breasts. The filling is akin to my pork, apple and sage pies so really its a double win. Rolled up in pretty bundles that get roasted off in the oven, I will be making these time and again.

chicken breasts stuffed with pork, sage, and apple

Christmas cooking and baking is in full swing at Drizzle and Dip HQ which makes me very happy. I love everything Christmas especially the food, and I’ve been working on a few fabulous recipes. I made a cranberry jelly for the first time and am now wanting to add it to other recipes, so this is the first. It has a very intense taste that is both tart and sweet which compliments this pork filling beautifully. Fresh sage and parsley give it the necessary herbaceous edge, the pine nuts a little texture. All the other bits add the flavour which makes this dish juicy and delicious. Its festive enough to serve at Christmas too, but perhaps stuff a whole bird or your turkey. Continue Reading →


easy pork pies with sage and apple

pork pies with sage and apple

I’m a very big fan of a good sausage roll and these pork pies with sage and apple are pretty much my best. Its a recipe I have been tweaking over time and I love how the apple adds a touch of sweetness and softens the texture, also keeping them extra moist. Sage and pork are perfect partners so I went with a classic flavour profile. These are also super easy to make.

This was one of the hand pie recipes I wrote and shot for Organic Life (Previously Organic Gardening) – and the article was published in January this year. Continue Reading →


druk my niet stud farm in tulbagh

Druk My Niet, stud farm, Tulbagh

Druk My Niet, stud farm, Tulbagh

Druk My Niet, stud farm, Tulbagh

Last week end a group of friends and I stayed in a stunning house on Druk My Niet stud farm in Tulbagh. This spacious house was recently renovated and decorated and is now available to rent via the Perfect Hideaways website, which you simply have to visit if you want to see some of the most incredible hidden property gems in South Africa. These are not just nice houses on a rental site, these are hand picked, loaded with charm offering retreats into special homes in spectacular locations. I constantly click onto it to dream away about places I would love to visit.  Continue Reading →


pork meatballs with mustard, parsley, sage, and smoked red bell pepper

pork meatballs with mustard, sage, parsely and smoked red bell pepper sprinkle

I get very excited when I play around with some the products we have developed at The Smoking Shed.  The smoked red bell pepper is definitely one if those special ingredients that is so versatile, and adds such an incredible layer of depth and flavour.

Today I made these delicious pork meatballs.  Initially I was going to go with a few classic flavours like mustard, sage and parsley and then as I was making them up, I decided to ratchet the taste up a notch with the addition of the smoked red bell pepper sprinkle. 


This totally unique ingredient is available at Giovanni’s in Green Point and at Wild Peacock in Stellenbosch.

This is what you need to make these very easy porkballs that are robust, succulent and aromatic.

  • 1 small white onion very finely chopped
  • 1 garlic clove crushed
  • 1 small green chilli finely chopped (this is very mild so add more chilli if you like a kick)
  • 2Tbs smoked red bell pepper
  • 5oogms pork mince
  • 1 free range egg
  • 2 Tbs (heaped) Dijon mustard
  • small handful of parsley – chopped
  • about 4 – 5 sage leaves finely chopped
  • 1/2 cup of fine breadcrumbs * I always have these in the freezer made from leftover fancy bread that has gone stale
  • a generous pinch of salt (I used our smoked fleur de sel) and a good grinding of black pepper
  • olive oil for frying

How to make:

  • fry the finely chopped onion, garlic, chilli and smoked red bell pepper in a bit of olive oil until soft (not brown) – this allows the flavour of the pepper to open up. I used a bit of my chilli oil to add a little extra zing
  • in a bowl add all the other ingredients and the onion mixture and mix well until all combined
  • heat a pan with about 4 Tbs of olive oil
  • roll the pork mixture into balls to the size of your choice. Small balls will be awesome for cocktail snacks and are quicker to cook
  • fry the balls in the olive oil on a lowish heat until cooked through and golden
  • drain on kitchen paper and serve

lightly fry until golden and cooked through

I found these to be succulent and delicious and can be served on their own with a nice salad.  You could make up a simple sweet apple chutney, but I think too much sauce could mask the symphony of flavours going on here.

These would also be fabulous for picnics or roll into a patty and make an original burger.

the layers of flavour make these aromatic and robust

* other recipes that include smoked dried red bell pepper sprinkle:


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