Friday Favourite: “You like me, you really really like me!”

Beef Short Rib with Harvest Veggies
Beef Short Rib with Harvest Veggies

I wonder if Sally Fields ever regrets gushing these words at her Oscar acceptance speech In 1984 for Best Actress in  Places in the Heart ? I can’t recall the movie, but I do recall the speech. Well I thought I did, until I Googled it on YouTube and saw that she actually said, “I haven’t had an orthodox career, and I’ve wanted more than anything to have your respect. The first time I didn’t feel it, but this time I feel it, and I can’t deny the fact that you like me, right now, you like me!”

Despite the different context,  ( I am most certainly not an Academy Award winning actress, although my dear hubby would agree I have certainly put on a few private performances worthy of a nomination of best leading lady ) I can relate to Sally Field’s almost cringingly real exclamations.

A movie or story of my life would most definitely include the byline, “she doubted too much” The dreadful word doubt, seems to feature so much in what I do. My tortured thinking goes something like this…

I doubt anyone actually reads my blog, ( for this reason I don’t have Google analytics installed, just in case my fears are confirmed)  I doubt my posts are useful, I doubt my words are inspiring, I doubt anyone is interested in things I find interesting, and mostly I doubt , as Sally Field put it, anyone respects my work.

Then last week I did my first Friday Favourites post, and the response I got made me feel like I had actually won an Oscar! Wonderful words of praise and acknowledgment.
I was SO taken aback; especially when a dear, sweet unassuming lady paid me the compliment of saying, “I love what you do, you have a unique voice, I enjoy following your work.”  I had no planned reply or acceptance speech, so simply said, “thank you.” And again, “thank you, that means a lot to me” and I meant it, and at the risk of gushing like Sally, let me say again,

Thank you! To all of you who read these posts, I know they are few and far between, but thank you , it means a lot to me, it really, really does !  

Autumn Chicken, Leek and Porcini Pies
Autumn Chicken, Leek and Porcini Pies

Autumn is here, and the cool wind we felt in Johannesburg today carried with it a big hint of colder weather to follow.

As I sit typing the delicious smells of a slow cooked stew are reaching me from my kitchen. I am a big fan of slow cookers and adapted the Lamb Bredie recipe below for some stewing beef I had in my freezer. I’m ahead of the “cold snap” we are forecast for this weekend, and stew is one my husbands favourite meals, so its sure to be a  Friday hit in our household.

These pictures and recipes were done last year for the Autumn  Issue ( April 2012 ) of Food & Home Magazine. I can’t recall why I didn’t do a blog post about them as it was one of my favourite shoots from last year .
I love the simple styling and minimial props, just the dark background with the autumn colours in the food and few select props. No fussiness and not over styled, clean, sharp in focus photography and really really good recipes! Just a few of my favourite food styling things.

 I hope you will give the recipes a try.

Happy Friday everyone!



Light Lamb Bredie with Two Tone Carrots
Light Lamb Bredie with Two Tone Carrots


Beef Short Rib with Harvest Veggies
Serves 4-6

 1 Tblspn oil
1,5kg Beef short rib 
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1/butternut , peeled and chopped
1 onion, peeled and chopped
Salt and pepper
2 TBS cake flour
2 bottles 375mls Milk stout beer ( I used Castle)
3 cups beef stock
1 TBS tomato paste
2 cloves garlic, crushed
4 stick cinnamon
2 tablespoons dark brown sugar
Grated zest & juice of 1 orange

  1. Heat the oil & Seal the meat in a deep, oven proof dish, set aside.
    In the same pot  add the  carrot,parsnip, butternut and onion and cook over a medium heat until soft. Add tomato paste, garlic, spices, orange zest, salt and pepper and flour.
  2. Add the stout, orange juice, sugar and the stock, and stir well until a sauce forms, add the meat, cover and cook over a low heat  for 4- 6 hours until oxtail is tender, beef short rib should take 2 – 3 hours
  3.  To serve –  Skim the fat, and thicken the sauce with a little extra flour if necessary, serve with samp or pearl barley

 Light Lamb Bredie with Two Tone Carrots
This light bredie contains no tomato, it is not as rich as traditional Bredies but still full of flavour!

 Serves 4 – 6
1,5 kg lamb neck, trimmed of excess fat
2 tblspns seasoned flour ( flour to which salt , pepper and 1 tablespoon paprika have been added)
2 tblspns olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tblspns coriander seeds, crushed
1 cup / 250 ml white wine ( optional)
2 cup / 500 ml lamb or beef stock
6 potatoes, peeled and halved
300g carrots, chopped

  1.  Toss the lamb neck in well seasoned flour ( I do this in a ziploc bag)
  2. Heat the oil in thick bottom pot, brown meat, remove and set aside, sauté onion and garlic and add the coriander seeds.
  3. Drain excess oil, return meat to the pot with the wine, stock and potatoes, and simmer for 2 hours covered until the meat is tender.
  4. blanch the carrots and add to the meat, cook for a further 15 – 20 minutes
  5. Serve with sweet potato mash or rice.


Pulled Pork  on Apple Roasted Pumpkin
Don’t be put off by the long list of ingredients, once everything is assembled this is the most simple and carefree recipe to make, and well worth the wait on the cooking time.

 2 kg pork shoulder, rolled
½ cup tomato sauce
1/2 cup bbq sauce
1 cup orange juice
½ cup chicken stock
½ cup dark brown sugar
15 ml wholegrain mustard
15ml Worchester sauce
15ml smoked hot paprika powder
15ml cumin seed, crushed
1 large onion, chopped
2 garlic cloves, crushed
1 orange, rind and juice
2 bay leaves
30 ml dried thyme

For the veggies
1 /4 piece pumpkin, sliced
1 tin baby apples, or 2 red apples, cored and quartered
4 sprigs thyme
Olive oil
Sea salt & black pepper

  1. Except for the pork place all the ingredients in a oven proof dish and whish to combine.
  2. Place the pork in the centre of the dish and cover with a tight fitting lid
  3. Roast at 150oc for 5 -6 hours until the meat shreds when pulled apart with a fork.
  4. Place the veggies on a roasting tray , drizzle with oil, season, and roast at 180OC for 30-40minutes.
  5. To serve, shred the pork with two forks, pulling the meat apart, toss with remaining sauce and serve over roasted veg with extra bread to mop up the sauce.


 Chicken, Leek & Porchini Pies

 Serves 6

 30ml olive oil
4 medium sized leeks, thinly sliced
1 clove of garlic crushed
50g wild mushrooms, soaked and chopped, reserve 150ml of the liquid stock
1 large roasted chicken (Season bird with salt & pepper, place in roasting dish with a stem of celery, roughly chopped up carrot and onion, cook for an hour at 190 degrees)
30ml Butter
30ml Flour
375ml milk
Season with salt and pepper
1 rolls prepared Puff pastry
1 egg yolk, beaten to glaze

  1.  Heat 1 tablespoon of oil in frying pan over medium heat. Cook the leeks and garlic for 5 minutes, or until the leek is soft and translucent, add the mushrooms and fry for 2 minutes.
  2. Remove the meat from the chicken  and cut into small chunks/strips.
  3. Make a white sauce with the butter, flour & milk. Add the mushrooms, leeks and chicken, season to taste.  If too thick, add the reserved liquid from the mushrooms
  4. Divide the filling among 6 pots. Cut the pastry into squares. Brush the rim of the pots/big ramekins with a little egg yolk, place the pastry on top, pinch together along the sides to seal. Brush the top with the remaining egg yolk. Bake at 180 degrees for 20 minutes, or until golden brown.


Recipes and styling Taryne Jakobi

Photography Vanessa Lewis

Pulled Pork on Apple Roasted Pumpkin
Pulled Pork on Apple Roasted Pumpkin
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