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Woods In Meat, Velsen-Noord (2026)

26/11/2025

Festive Roasted Chicken with Caramelised Cranberry Orange Glaze 🎄🧡

Crispy skin, juicy meat, and a sticky sweet tangy glaze that tastes like Christmas on a plate. This whole roasted chicken is perfect for your festive table, Sunday lunch or any time you want something a bit special without too much effort.

Serve it with roasted veggies, creamy mash or rice and let that glossy cranberry orange glaze steal the show.

⸻

🛒 Ingredients
For 1 whole chicken, serves 6
• 1 whole chicken, about 1.6–1.8 kg
• 100 g fresh cranberries
• 120 ml orange juice
• 2 tbsp orange zest
• 80 ml honey
• 60 ml brown sugar
• 2 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Extra fresh cranberries and fresh thyme, for garnish

⸻

🔥 Directions

1️⃣ Preheat the oven to 200°C.

2️⃣ Pat the chicken dry with paper towel. Rub all over with olive oil, salt, pepper, thyme and rosemary. Place in a roasting dish.

3️⃣ In a small saucepan, add cranberries, orange juice, honey, brown sugar, balsamic vinegar, garlic and orange zest. Simmer for 8–10 minutes until the cranberries soften and the glaze is thick and glossy.

4️⃣ Brush half of the glaze all over the chicken.

5️⃣ Roast for 45 minutes. Remove from the oven and brush with the remaining glaze.

6️⃣ Roast for another 15–20 minutes until the chicken is golden, caramelised and cooked through.

7️⃣ Rest the chicken for 10 minutes, then garnish with extra cranberries and fresh thyme before carving and serving.

⸻

⏱ Prep time: 15 minutes
🔥 Cooking time: 60 minutes
⏰ Total time: 75 minutes
🍽 Servings: 6

20/11/2025

South African Christmas Gammon, WoodsIn style

If Christmas at your place means proper food on the table, this one is a non-negotiable.
Sticky, smoky, sweet, a little tangy, and it smells like pure nostalgia.

Serves 8–10

You’ll need
Gammon boil
• 2,5–3 kg smoked pork gammon, bone in, rind on
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• 4 whole cloves
• 2 rooibos tea bags or 500 ml ginger ale
• 1 litre apple juice
• Water to just cover

Glaze
• 200 g apricot jam
• 80 ml fruit chutney, proper Mrs Ball’s style
• 45 ml Dijon or wholegrain mustard
• 45 ml soft brown sugar
• 30 ml apple cider vinegar or brandy
• 30 ml soy sauce
• 5 ml ground coriander
• 5 ml smoked paprika, optional
• Pinch of salt, to taste

To finish
• Whole cloves for studding
• Pineapple rings, fresh or tinned, lightly charred

How to pull it off

1️⃣ Boil the gammon
• Add the gammon, veg, spices and rooibos or ginger ale to a big pot.
• Pour in the apple juice, top up with water to just cover.
• Bring to the boil, then simmer gently with the lid on, about 20 minutes per 500 g.
• You are aiming for about 70 °C internal temp and tender meat.
• Switch off and let it cool in the liquid for 30–45 minutes to keep it juicy.

2️⃣ Make the glaze
• Add all the glaze ingredients to a small pot.
• Simmer gently for 5–7 minutes until glossy and slightly thickened.
• Taste and balance, a bit more vinegar if too sweet, a bit more jam if too sharp.

3️⃣ Score and stud
• Preheat oven to 200 °C.
• Peel off the rind, leaving the fat behind.
• Score the fat in a diamond pattern and press whole cloves into some of the diamonds.

4️⃣ Roast and baste
• Place gammon in a roasting dish, fat side up.
• Brush generously with glaze.
• Roast for 25–30 minutes, basting every 8–10 minutes until the fat is deep golden and sticky.

5️⃣ Rest and serve

13/11/2025

Oven Baked Confit Lamb Shoulder with Garlic, Honey and Mustard

Slow cooked, fall off the bone lamb that basically bastes itself in the oven. Perfect for a Sunday lunch, date night or when you want to impress without stressing in the kitchen.

⸻

Ingredients

For the lamb
• 1,8–2 kg lamb shoulder, bone in
• 6 cloves garlic, smashed
• 60 ml olive oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider vinegar
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp thyme leaves
• Salt and freshly cracked black pepper, to taste
• 120 ml chicken or lamb stock
• 120 ml dry white wine, optional

To serve
• Roasted baby carrots or parsnips
• Creamy mashed potatoes or cauliflower purée
• Fresh rosemary sprigs for garnish

⸻

Method
1. Preheat the oven to 150°C. Pat the lamb shoulder dry and season generously with salt and black pepper.
2. In a small bowl, whisk together the olive oil, garlic, Dijon mustard, honey, wholegrain mustard, apple cider vinegar, rosemary and thyme to make a thick glaze.
3. Rub the glaze all over the lamb shoulder so it is well coated. Place the lamb in a deep roasting dish.
4. Pour the stock and white wine around the lamb, not over it, to keep it moist while it slow cooks.
5. Cover tightly with foil and bake for about 4 to 4½ hours, basting occasionally, until the meat is tender and pulls away easily from the bone.
6. Increase the oven temperature to 220°C. Remove the foil, baste the lamb again with the pan juices and roast uncovered for a further 15 to 20 minutes so the glaze caramelises.
7. Rest the lamb for 15 minutes before serving. Spoon the pan juices over the top and garnish with fresh rosemary sprigs.

Serve with roasted baby carrots or parsnips and a big scoop of mash or cauliflower purée. Proper comfort food.

06/11/2025

GREEK CHICKEN ORZO WITH CRANBERRIES & ROASTED CARROTS
Low-lift. High-impact. Sweet–savory–zesty. A weeknight KPI you’ll actually hit. 🇬🇷🍗

Serves: 4
Prep: 10 min · Cook: 25 min · Total: 35 min

Ingredients (metric only):
• 450 g boneless, skinless chicken breasts
• 200 g orzo (uncooked)
• 2 medium carrots, thin rounds (±5 mm)
• 30 ml olive oil, divided
• 2 cloves garlic, minced
• 5 ml dried oregano
• 15 ml lemon juice
• 40 g dried cranberries
• 40 g feta, crumbled
• 10 g fresh parsley, chopped
• Fine salt & black pepper, to taste

Method:
1. Roast the carrots, Heat oven to 200°C. Toss carrots with 15 ml olive oil, salt, and pepper. Roast 20–25 min until tender and caramelised.
2. Cook the orzo, Boil in well-salted water until al dente. Drain.
3. Cook the chicken, Heat 15 ml olive oil in a large pan over medium heat. Season chicken with oregano, salt, and pepper. Sear 4–5 min per side until golden and cooked through (74°C internal). Rest 2 minutes, then slice.
4. Combine, In the same pan, add garlic for 30 sec. Add orzo, roasted carrots, lemon juice, and cranberries. Toss to coat.
5. Assemble, Top with sliced chicken. Scatter feta and parsley. Toss lightly. Serve warm.

Chef’s Tips (plug-and-play upgrades):
• Spinach boost: Fold in 50 g baby spinach to wilt at Step 4.
• Crunch factor: Add 30 g toasted almonds or pumpkin seeds.
• Citrus pop: Finish with lemon zest for extra lift.
• Dairy-free: Skip the feta; add a drizzle of good olive oil.
• Thighs option: 500 g boneless thighs are ultra-forgiving and flavour-dense.

Make it work harder:
Great for meal prep. Cools down well and holds 3 days in the fridge. Reheat with a splash of hot water to re-activate the sauce matrix. ✅

If this landed with you, SAVE it for a midweek win and SHARE with someone who needs a low-effort, high-return dinner.
Operational excellence, but make it delicious. 🍋🥕

30/10/2025

🔥 GARLIC BUTTER CHEESE PORK CHOPS 🔥
Rich, creamy, full-on flavour. Proper “mop-the-pan-with-bread” vibes.
If you’re cooking for people you love — THIS is how you show up. 💪🇿🇦

👇 Save this. Make this. Share this.

⸻

🥩 What you need:
• 4 thick pork chops (bone-in or boneless)
• Salt & black pepper
• 1 tsp garlic powder
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 tsp garlic (fresh or paste)
• 1 tsp dried mixed herbs (or thyme / oregano / basil)
• 250 ml chicken stock
• 125 ml cream or Ideal milk
• 1 tsp Dijon mustard (optional, but lekker)
• 120 g grated mozzarella or white cheddar
• Fresh parsley, chopped (to finish)

⸻

👨‍🍳 How to make it:

1️⃣ Season
Rub the pork chops with salt, pepper and garlic powder.

2️⃣ Sear
Heat the butter and oil in a pan (medium-high).
Fry the chops 3–4 min per side till golden.
Take them out and keep aside.

3️⃣ Build the sauce
In the same pan: fry the onion till soft.
Add garlic + herbs, fry 1 min.
Pour in chicken stock, let it bubble.
Add cream + mustard and stir.

4️⃣ Simmer
Put the chops back into the sauce.
Cover and let it simmer gently 10–15 min till cooked and tender.

5️⃣ Cheese time 🧀
Sprinkle the grated cheese over the chops.
Lid on. Let it melt 3–4 min till bubbly and golden.

6️⃣ Serve smart
Finish with parsley.
Serve with:
• Creamy mash / pap / rice / pasta
• Or fresh bread to wipe that sauce 👌

⸻

💡 Pro tips for kitchen ninjas:
• Slow cooker? 4–5 hrs on LOW, add cheese at the end.
• No pork? Use chicken breasts or thighs.
• Want deeper flavour? Add ½ tsp smoked paprika or a spoon of parmesan.

⸻

📸 If you make it — drop a pic in the comments so we can hype you up.
Consistency in the kitchen = consistency in life. Let’s cook with INTENT. 💚🔥

22/10/2025

🔥 Honey Cranberry Chicken Bake with Balsamic Glaze & Goat Cheese 🔥

Here’s a simple yet elegant dish that brings together sweet, tangy, and creamy in one bite, perfect for a relaxed weeknight dinner or when you want to impress without the fuss.

Ingredients:
• 6 boneless, skinless chicken thighs
• 30 ml olive oil
• Salt and freshly ground black pepper, to taste
• 2.5 ml garlic powder
• 2.5 ml dried thyme
• 80 g dried cranberries
• 30 ml honey
• 30 ml balsamic vinegar
• 60 ml chicken stock
• 85 g feta cheese, crumbled
• 30 g chopped fresh parsley (for garnish)

Method:
1️⃣ Preheat your oven to 200°C and lightly grease a baking dish with olive oil.
2️⃣ Season the chicken with salt, pepper, garlic powder, and thyme.
3️⃣ Heat olive oil in a pan over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown.
4️⃣ Transfer the chicken to your baking dish.
5️⃣ In a small bowl, whisk together honey, balsamic vinegar, and chicken stock. Pour this over the chicken.
6️⃣ Sprinkle over the cranberries and bake for 20–25 minutes, until the chicken is cooked through and juicy.
7️⃣ Top with feta cheese and pop it back into the oven for 3–4 minutes, just until the cheese softens and melts slightly.

A perfect balance of sweet, savoury, and creamy, proper comfort food with a touch of flair. 👨‍🍳🇿🇦

16/10/2025

🍗 Crispy Baked Chicken Drumsticks 🍗

Want crunchy, golden chicken without the frying? These drumsticks are a game-changer!

Ingredients:
• 8 chicken drumsticks
• 30 ml olive oil
• 100 g panko breadcrumbs
• 50 g grated Parmesan
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• Cooking spray

How to:
1. Preheat oven to 220°C. Line a baking tray with foil and place a wire rack on top. Spray lightly.
2. Pat chicken dry and rub with olive oil.
3. Mix breadcrumbs, Parmesan, and spices. Roll drumsticks in the mixture.
4. Arrange on rack, spray tops lightly.
5. Bake 35–40 min, flipping halfway, until golden and fully cooked.

Serve with your favourite dipping sauce or roasted veggies! 🌿

🔥 Tip: Let them rest a few minutes for maximum crunch.

Who’s ready to dig in? 😋

09/10/2025

🍎 Juicy Apple Cider Braised Pork Shoulder 🍖
Rich, tender pork slow-braised in apple cider and herbs, the perfect balance of savoury depth and autumn sweetness. This one’s all comfort and class in a single pot.

Ingredients (Metric):
• 1.8 - 2.3 kg pork shoulder or Boston butt roast
• 30 ml neutral cooking oil (canola or sunflower)
• 480 ml fresh apple cider (not vinegar)
• 480 ml chicken broth
• 30 ml Dijon mustard
• 10 g dried minced onion
• 1 head garlic, top sliced away (not root end)
• 3 rosemary sprigs
• 4 thyme sprigs
• Kosher salt & freshly ground black pepper, to taste
• 1 large red onion, cut into thick rounds
• 2 firm, slightly tart apples (around 250 g), peeled and wedged

⸻

Method:
🔥 Preheat your oven to 160°C (fan 140°C). Trim the pork shoulder and season generously with salt and pepper.

🥘 Heat oil in a large Dutch oven and sear the pork on all sides until golden brown (about 4 - 5 minutes per side).

🍏 In a bowl, whisk together apple cider, chicken broth, Dijon mustard, and dried onion. Add the garlic head and tied herbs to the pot, then pour in the cider mix. Cover and braise in the oven for 3 hours (check after 2½ if boneless).

🍎 When nearly fork-tender, add the onion rounds and apple wedges. Cover and return to the oven for another 30–45 minutes, until the pork is melt-in-your-mouth tender and the apples hold their shape.

🧄 Let the pork rest in the liquid for 30 minutes. Squeeze out the roasted garlic and stir it through the sauce. Season to taste and serve with the onions, apples, and plenty of that fragrant cider jus.

⸻

Serve it with creamy mash or roasted veg and maybe a glass of crisp cider to toast your handywork.

✨ Comfort food, elevated.

02/10/2025

💛 A Big Thank You from Our Kitchen to Yours 💛

We’re truly touched by the love you’ve shown for our Recipe Thursdays. Seeing your likes, shares, and kind words reminds us why we do what we do—bringing people together through food.

We’re thinking of adding a second recipe each week to keep the inspiration flowing. If that sounds good to you, let us know!

If you’ve tried any of our recipes, we’d be so grateful if you left a comment telling us how it turned out. Your feedback means everything—it helps us grow, improve, and connect with more food lovers like you.

Please keep sharing our posts with friends and family. Every share helps us reach new hearts and kitchens. ❤️

Thank you for being part of our journey.

02/10/2025

🔥 Savoury Sirloin Steak with Mushrooms & Herb Sauce 🔥

Lekker simple, full of flavour, and made with proper South African heart. This one’s perfect for a midweek spoil or to impress your guests over the weekend.

👉 Ingredients

Steak & Mushrooms
• 2 sirloin steaks (about 2.5 cm thick, ±225 g each)
• Salt & black pepper to taste
• 30 ml olive oil
• 30 g butter
• 225 g mushrooms (button or portobello), sliced
• 2 cloves garlic, minced

Herb Sauce
• 125 ml cream
• 60 ml chicken or beef stock
• 15 ml Dijon mustard
• 5 g fresh thyme leaves
• 5 g fresh rosemary, finely chopped
• 15 g fresh parsley, chopped (for garnish)

👉 Method

1️⃣ Sear the Steaks
Pat the steaks dry and season generously. Heat 15 ml olive oil in a hot pan. Sear the steaks for 3–4 minutes per side for a juicy medium-rare (or to your liking). Rest under foil.

2️⃣ Sauté the Mushrooms
Add 15 g butter + the rest of the olive oil to the same pan. Toss in the mushrooms and cook until golden (about 5 min). Add garlic, fry 30 seconds, then set aside.

3️⃣ Herb Sauce
Melt the last 15 g butter in the pan. Stir in stock, mustard, thyme & rosemary. Simmer 2 min, then pour in cream. Cook until thick and silky (3–4 min).

4️⃣ Bring it Together
Return steaks & mushrooms to the pan, coat well in the sauce. Serve hot, topped with mushrooms, sauce, and a sprinkle of fresh parsley.

🥩🌿 Creamy, herby, garlicky perfection. Best enjoyed with a glass of red and good company!

25/09/2025

🇬🇷 Greek Potatoes with Lemon & Feta – A Burst of Flavour! 🇬🇷

If you love bold, fresh flavours, you’ve got to try these Greek-style potatoes! Crispy on the outside, soft on the inside, zesty with lemon, and finished with creamy feta – this is comfort food with a Mediterranean twist.

Ingredients:
🥔 900 g baby potatoes or Yukon gold, cut into wedges
🫒 3 Tbsp olive oil
🧄 3 garlic cloves, minced
🍋 Juice of 1 large lemon
🍋 Zest of 1 lemon
🌿 1 tsp dried oregano
🌶 ½ tsp paprika (optional, for a little kick)
🧂 Salt & black pepper, to taste
🧀 ½ cup crumbled feta cheese
🌱 2 Tbsp fresh parsley, chopped (for garnish)

Method:
1️⃣ Preheat your oven to 200 °C and line a baking tray with baking paper.
2️⃣ In a large bowl, toss your potatoes with olive oil, garlic, lemon juice, zest, oregano, paprika, salt, and pepper.
3️⃣ Spread them out in a single layer on the tray and roast for 35–45 minutes, turning halfway, until golden and crispy.
4️⃣ Take them out while still hot and sprinkle with crumbled feta – give them a gentle toss so the cheese melts slightly and sticks.
5️⃣ Garnish with fresh parsley and serve warm.

Perfect as a braai side or just to spoil the family on a weeknight. These will disappear fast – don’t say I didn’t warn you!

18/09/2025

Balsamic-Glazed Pork Loin – Juicy & Packed with Flavour

Ingredients
• 1 pork loin (±900 g)
• Salt and black pepper, to taste
• 2 Tbsp olive oil
• 4 garlic cloves, finely chopped
• 125 ml balsamic vinegar
• 60 ml honey
• 1 Tbsp soy sauce
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Fresh parsley, chopped (for garnish)

Method
1. Preheat the Oven: Heat your oven to 190°C.
2. Season the Pork: Rub the pork loin all over with salt and pepper.
3. Sear the Pork: Heat olive oil in a large oven-proof pan over medium-high heat. Sear the pork on all sides until beautifully golden brown, about 3–4 minutes per side. Remove from the pan and set aside.
4. Make the Glaze: In the same pan, add the garlic and sauté for about 1 minute until fragrant. Stir in the balsamic vinegar, honey, soy sauce, rosemary, and thyme. Let it simmer for 2–3 minutes until slightly thickened.
5. Roast: Return the pork to the pan and coat well with the glaze. Place the pan in the oven and roast for 25–30 minutes, basting with the glaze halfway through, until the internal temperature reaches 63 °C.
6. Rest & Serve: Allow the pork to rest for 5–10 minutes before slicing. Garnish with fresh parsley and drizzle over any remaining glaze.

Woods In Meat

26/11/2025

20/11/2025

13/11/2025

06/11/2025

30/10/2025

22/10/2025

16/10/2025

09/10/2025

02/10/2025

02/10/2025

25/09/2025

18/09/2025

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Maandag	09:00 - 17:00
Dinsdag	09:00 - 17:00
Woensdag	09:00 - 17:00
Donderdag	09:00 - 17:00
Vrijdag	09:00 - 17:00