Here at St. Marcus Fine Foods, we’re all about food.
With over three decades of experience in butchery under our belt, we think we’ve earned our stripes when it comes to preparing meat. Not to mention our history with curing and crafting top quality Biltong, Droëwors, and Stokkies. We’ve taken the same level of care we apply to our own products, to find recipes that will compliment them. After all, food should be a celebration and how better than to marry flavours together in glorious harmony.
INGREDIENTS Tin of guavas 100 g sugar 1 cup water 60 g soft butter 125 g sugar 125 g self-raising flour ¼ cup milk 2 free-range eggs 40 g desiccated
No one, I repeat, no one makes South African Creamed Spinach like we do!! (Creme Fraische please!) CREAMY SPINACH 1 tbsp olive oil 2 tbsp butter 1 onion, finely chopped
Top chicken thighs with garlic, chilli and Mrs Balls chutney for an easy meal that takes just 5 minutes to prep – then simply roast in the oven, You can
Finally, the days are getting longer and the nights warmer – perfect conditions for lighting a fire for a braai. If you need some braai recipe inspiration we’ve rounded up
BENCHMARK MALVA PUDDING IN A POTJIE The single biggest adjustment from the original recipe is that I bake the pudding in a no. 10 flat-bottomed baking potjie on the fire,
This biltong-crusted steak recipe is from Jan braai. The only secret ingredient for this recipe is what I call ‘biltong powder’. We sell it or you can simply make your
It’s the kind of stuff you see on Diners, Drive-ins and Dives and think “Oh my gosh, how ridiculous”. But we think it makes for the perfect weekend sharing food.
Nothing screams ‘SOUTH AFRICAN DESERT’ quite like a traditional Milk Tart (or melktert). If you’re looking for a relatively easy recipe, one where you can’t go wrong, then look no
This week, we have a very firery, very delicious sauce recipe to share with you. It’s a deeply flavourful Home Made Peri-Peri Sauce, to have with your chicken, salads, sandwiches or steaks.