The flavour combinations in this hickory-smoked peri-peri chicken will really spice up your Sunday lunch. The down-to-earth, homely flavours of Robertsons Masterblends for Roasts Rustic Garlic & Herb balances the smokiness of the hickory beautifully, and will most likely be something your guests have never had the pleasure of tasting before. ALSO TRY: Steamed chicken and prawn dumplings PLUS: Chargrilled chicken pieces with corn, green chilli and chive salsa AND: Shredded lemony chicken with artichoke hearts
Prawn, papaya, raspberry and red cabbage salad is bright, sweet, and refreshing. The light prawn meat is perfect with these succulent fruits, and red cabbage adds some beautiful…
Chicken stock: Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat and simmer for about 2 hours. Strain and refrigerate overnight. Remove the layer of fat from the surface and freeze until needed. Makes about 1,5L of stock. Vegetable stock: Heat 30ml (2 tbsp) of sunflower oil…
The perfect dessert for Braai Day!
So, the menu is sorted and the guests are on their way, but you still feel that an added twist could make the meal even more special. Serve…
Print Recipe Dried strawberry, haloumi and smoked chicken salad Ingredients 20 strawberries, leaves removed and halved sugar, to taste salt and freshly ground black pepper, to taste 200 – 300g haloumi, cubed 150g baby spinach or salad leaves 400g smoked chicken breast, sliced onion sprouts, to serve sweet mustard salad dressing, to serve Instructions 1
There is nothing quite like this heart-warming fennel and potato soup with salmon and watercress to take the winter blues away.