Spicy Lamb Ribs with Corn and Red Onion Slaw


1 rack of San Giorgio’s lamb ribs
100ml Asian hoisin sauce
50ml honey
1 clove garlic
1 large red chilli, seeds removed
2 tablespoons soy sauce
1 teaspoon paprika
1 tablespoon vegetable oil
1 coriander seeds, toasted
1 tablespoon cumin seeds, toasted
1 head of corn, husked and kernels cut from the cob
1 small red onion, peeled and finely sliced
1 red cabbage, shredded
100ml mayonnaise
1 handful flat parsley leaves, coarsely chopped
1 handful coriander leaves, coarsely chopped
1 red chilli, finely chopped
1 lemon
Salt and pepper


– For the marinade, smash the garlic, chili and seeds using a mortar and pestle.
– Place the pulverized ingredients in a mixing bowl along with the paprika. Fold through the hoisin, honey, soy and oil and mix thoroughly to combine.
– Marinade the ribs in the paste for at least 6 hours in the refrigerator.
– Preheat the oven to 190°C.
– Remove the ribs from the refrigerator and after 15 minutes, place on a rack inside a roasting tray, season with salt and roast for 25 – 30 minutes.
– Remove from the oven and allow to rest for 5 minutes.
– Season with salt and lemon juice and serve with the slaw. (For the slaw, combine the shredded cabbage, onion, corn kernels, parsley, coriander and chilli in a mixing bowl. – Stir through enough mayonnaise to coat the ingredients, squeeze a wedge of lemon and season to taste with salt and pepper.)


Stuffed Whole Fillet with Mushroom & Mozzarella


1.2kg beef fillet (without the head, clean away sinew and butterfly)
1 punnet of sliced mushrooms
1 onion chopped
2 cloves of garlic crushed
2 tsp italian herbs
2 cm thick cut strips of mozzarella (to almost fit the length of the fillet)
300 gm streaky bacon
salt and pepper.
100 ml butter


Preheat oven to 200 degrees

Melt butter in a pan and fry the onions till light brown

Add the herbs and mushrooms and fry till mushrooms are golden brown and there is no water left in the pan from the mushrooms

Add the garlic and fry for 1 minute. set aside

Lay strips of the streaky bacon on some cling wrap so as to cover the fillet

Season the fillet with salt and black pepper

Once the mushroom mixture is cold, line the inside of the fillet with the mushroom mix

Place the mozzerella sticks in the centre of the fillet and roll

The fillet closed. place the fillet on the streaky bacon and wrap closed. (remove the cling wrap ensure that the fillet is covered with bacon and insert toothpicks to hold the bacon in place)

Place on a baking tray and bake for 45 min

This will give you a medium done fillet and the cheese should be almost oozing out.

Best served with rosemary roasted baby potatoes, broccoli and sweet carrots


Chilli Con Carne Recipe with San Giorgio’s Beef Mince


1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve


Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.

​Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

​Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up. Keep stirring and prodding for at least 5 minutes, make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar and add a good shake of salt and pepper. Add in about 2 tbsp tomato purée and stir the sauce well.

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. Leaving the chilli to blend is really important as it allows the flavors to mingle.

Serve with soured cream and plain boiled long grain rice.