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Boerewors is the go to sausage in South African’s Braai (grilling) cuisine.

The name is the Afrikaans word farmer’s sausage.

However no one in the country would know what you were talking about if you referred to it as a farmer’s sausage.

It is just Boerewors like Champaign an original. Accept no substitutes !

Living in the USA I have to make my own. Not a bad thing as Boerewors is not too hard to do.


Mac n’ Cheese Bun Burger

OKAY this is AWESOME!!!!

The Vulgar Chef

Macaroni and Cheese stuffed inside some bread, used as buns for a burger…or whatever you might fancy. Just eat these shits by themselves I don’t give a flying fuck.


I went with some microwavable mac n’ cheese because I wasn’t about to make a huge pot just to stuff some shitty bread.

Theres a few tedious steps to create these shits so pay attention.

FIRST you’re going to want to flatten the bread and trim off the crust. This has turned into my signature bread move lately. Really changes up the bread game


Next, plop on a decent size pile of mac n’ cheese. You don’t really need a lot here. You’re going to want some room in there so its not busting out the sides playboy.


Next, take some butter or some egg wash, and give the edges a quick brush. I went with butter, egg wash probably would…

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Oxtail Casserole Recipe


  • Serves 4

You’ll need:

  • 3 oxtails, mine weighted in at 2.2kg for all three
  • seasoned flour
  • 3 Tbs extra virgin olive oil
  • 3 medium onions – finely chopped
  • 3 bay leaves
  • 3 stalks celery – finely chopped
  • 3 carrots – finely chopped
  • 3 fat cloves garlic – crushed with some sea salt
  • 250ml red wine – as good as possible
  • 250ml tomato juice
  • 1 tsp dried thyme
  • grated nutmeg – good amount up to ½ tsp
  • sea salt and freshly milled black pepper
  • fresh parsley chopped for sprinkling on top just before serving.


Set the oven on 180C. Dry the oxtails with kitchen paper and season well with sea salt and freshly milled black pepper. Sprinkle with seasoned flour and shake off any excess. In a heavy bottomed ovenproof casserole heat the olive oil over medium to high heat. In it brown the oxtail pieces a few at a time not crowding the casserole. Remove and drain on kitchen paper. When the oxtail is done, add more oil if necessary and in it stir fry the onions until they start colouring up. Add the bay leaves, celery, carrot and garlic and stir fry to colour the onions a bit further. Return the oxtail to the pot and add the remaining ingredients and mix them well. Season the casserole, cover and place in the oven for an hour. Remove and stir well and return to the oven for a further hour. Remove the oxtail pieces from the casserole and over a high heat reduce the sauce by about a third. Taste and reseason if required. Return the oxtail, heat through and serve sprinkled with some chopped parsley.

Recipe thanks to Basheda Silk