Come dine with Sharon Lurie from South Africa, as she cooks meat every night of the week.
Cooking for a family with gluten and lactose intolerances would seem like a nightmare to most. But, serving only meat in our home is actually quite convenient for me. My friend Liora always says, “G-d knew what He was doing when He gave you a butcher for a husband. If my family was gluten and lactose intolerant they would have lived on apples!” Well, I say Thank G-d, less options means less decisions and just more meat-eating!
Scotch Fillet Steak with Green Garlic “Butter”
This recipe brings back wonderful memories of my father a”h who always requested that his steak be “covered in a carpet of garlic.” He loved it and I inherited that love too.
Ryan’s Glazed Beef Spare Ribs
Beef ribs are my son Ryan’s favourite—yes these are those lovely, shiny glazed ribs that have that bite-into-me look! I like to cut the ribs individually, this way they get an all over crispy effect when you bake them. If you leave them as a whole rack you will have to roast them a little longer.
Good Old-Fashioned Stir-Fry
My middle son, Darren, could live on ‘Stir Fry’ so we really have worked hard on it and this seems to be the one! You can also add or replace the veggies with onions, green beans, baby corn, or strips of different colored peppers.
Lemon Kicked Lamb Shanks
I love barbequeing or “braaing” as we call it in South Africa. You just can’t beat the taste of flame grilled meat. We have lamb at least once a week (it’s certainly does help being married to a butcher). Whether it’s lamb chops, ribs, or shanks, I get drawn to the BBQ, light up the fire, and immediately start imagining the delicious taste sensation we’re about to embark on. These marinate overnight, and are grilled before they are roasted in the oven for a smokey flavor, so prepare ahead.
As published in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now