Cooking apples are good stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven; chopped for an apple pie or crumble; thinly sliced for a classic French tarte tatin; thickly sliced and pan-fried in butter and sugar and served with ice cream; stewed to make an apple sauce for
game or
rich meat like pork; grated and added to muesli.
Meats and Organs: Duck, Lamb, Beef, Rabbit, Venison, Wild
game birds such as Pheasant or Partridge, Chicken — chicken necks, thighs, wings and even feet are great choices (chickens have softer bones, but you should still be careful about bones), Whole fish like Trout, Salmon, Haddock (you can even freeze raw fish
meat and feed it as a treat), Offal such as liver, kidneys and so on are excellent but incredibly
rich so use these very infrequently.
South Africa is a cultural melting pot, reflected in its food, which celebrates our
rich heritage and natural bounty of seafood,
meat,
game and plants, and our wines have been earning rave reviews internationally for 300 years.