Thursday, 23 May 2013


I had the joy of visiting the Hall Family on the their beautiful farm in Bot River yesterday. What a treat to make it out to the country in the middle of the week.

I co-ordinated my trip to stay over and enjoy a little bit of farm life, part of which included unexpected participation in relocating an ewe to another paddock. Carrying a sheep by it's horns was more traumatic for me than the animal I think, but I was glad to be there to help Roddy, the farmer, out as much as I could. Said sheep was currently hanging out in the pig paddock, which she apparently prefers as she managed to jump the fence of her new, literally greener, pastures and return to her adopted pig family.

Idyllic farm life

Taking a sheep by it's horns. More distressing for me it seems.

for a few moments the ewe inspects her new home before jumping the fence back to the pigs

The plan was for the lone sheep amongst the pigs to join the new additions to the farm, three Damaras. These lambs are going to be grown & bred for some delicious lamb which will hopefully get onto the Food Order List some time around September / October. Other plans hatching on the farm will be organizing a beautiful Farm Luncheon in the barn. It's a perfect set up to host a gourmet feast showcasing the farm's produce and giving guests a little taste of farm life. It's something I am super exited about and so I do hope it's something we can pull off together sooner than later.

But in the mean time, we are co-ordinating the next Free Range Pork Orders. The June Food Order List  featuring popular Craigantlet Free Range Pork is being compiled and will be posted on Monday. So to get you fellow pork lovers inspired here's an incredibly good recipe that's easy & lip smackingly tasty.

Super Tasty BBQ Pork Rolls
I make these rolls using what I call the "stewing cuts" from the pig. They are all the odd ends and shapes of meat & bone great for slow cooking. Using extremely good, free range pork will mean even those "funny bits" end up tasting delicious especially when drenched in a super tasty BBQ sauce. The stewing cuts are also a fraction of the cost of using a cut like the shoulder or leg. Though if you are cooking one up, this is a great way to use up the left overs. Simply substitute with the pulled meat from the shoulder / leg that you slow cooked until superbly tender.

makes about 5 or 6

+- 600g Free Range Pork Stewing cuts
150 -180ml the best **BBQ (see below for a recipe)
soft rolls
Fresh Coriander to serve.

Place the pork into a saucepan , cover with water and bring to the boil. Reduce the heat and simmer for 2 and a half hours until tender. Take the pork out the water, allow to cool then separate the meat from any bone or fat. Shred the meat. Place the BBQ sauce in a wide frying pan and bring to the boil. Add in the meat and heat through. When the sauce has reduced a little and starts to caramelize around the edges of the pan remove from the heat.

Serve the pork spooned into the soft rolls with some fresh coriander if desired.


1 tin whole tomatoes
1/3 cup brown sugar
1/4 cider vinegar
1 Tablespoon Dijon Mustard
2 Tablespoons Worcestershire Sauce
3 garlic cloves - finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground fennel
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground clove
1/4 teaspoon ground chilli
80g butter - diced
Using a food processor or hand held blender - blend the tomato & juices to form a thick, coarsely chopped tomato sauce. Transfer the sauce to a saucepan & over a medium -high heat add all the rest of the ingredients except the butter. Bring to a simmer & allow to cook until thickened - stir occasionally.
When it has reached the desired consistency, remove from the heat, stir in the butter & season to taste.
Bottle any remaining sauce & keep in the fridge & use within the rest of the month.

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