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Six gun spice
Tomato sauce
Mayonnaise
Worcester sauce
Little oil
Method:marinate chicken drumsticks,wings&potatoe wedges for 30minutes
Then grill.
Source: Cooking with Tanya
GRILLED CHICKEN&POATOE WEDGES
BREAKFAST SCONES
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4cups selfraising flour
2-3Tblsp sugar
Pinch of salt
2large eggs
Half a cup rama
2cups maas
3Tblsp fresh orange juice&grated orange rind
Mix flour,salt ,sugar,add rama and mix wit yo fingertips
Add eggs(beaten)
Orange juice&rind
Maas
Mix well(dont overmix yo mixture)
Roll yo mixture on a floured surface&cut into yo favourite shape
Place on a greased pan(i also dusted it wit flour)
Brush wit beaten egg
Bake in a preheated oven of 180©until golden
Enjoy.
Source: Cooking with Tanya
SUPPER
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Avocado Salad- Chop red onion, avocado, baby tomatoes and coriander Put that in a bowl. Add salt, black pepper, olive oil and lemon juice.
Marinade for chicken wings- Salt, BBQ sauce, chilli flakes, tomato paste, brown sugar, chicken spice and mixed herbs. Mix everything together and marinade overnight. Put the chicken in the oven 180 for 45minutes. Brush the wings with left over marinade after 30minites in the oven.
Source: Portia’s Catering
SUNDAY LUNCH IS SERVED- BEEF STEW SERVE WITH CABBAGE SALAD
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Beef stew- Fry the stew, add babeque spice, paprika, garlic and ginger, salt. Add water. When the stew is cooked add onion, beef and rosemary dry cook in sauce and simmer for few minutes.
Cabbage Salad- Fry the green cabbage and carrots. Add garlic and salt,veggie spice and a splash of balsamic vinegar. Then simmer and add red cabbage. And take out the pan from the stove. Add coriander then serve warm.
Source: Portia’s Catering
BRAAI MEAT SERVED WITH BROCCOLI AND CAULIFLOWER SALAD, CHAKALAKA AND RED CABBAGE SALAD
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Chakalaka- fry carrots, onion, red, green and yellow peppers, add baked beans, tomato sauce, paprika, curry powder, green chillies, BBQ spice, salt and pepper.
Broccoli and cauliflower salad- Boil broccoli and cauliflower, when cooked drain water and let it cool. Chop red pepper and yellow pepper in small cubes. In a pan, fry bacon until crispy. Add mayonise, a small amount of cream to the broccoli and cauliflower, add the peppers, salt and pepper and the bacon
Red cabbage salad- Chop red cabbage, green and yellow pepper, coriander and carrots. For dressing, I used Italian dressing.
Source: Portia’s Catering
BALSAMIC CHICKEN DRUMSTICKS
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Marinade- Balsamic vinegar, brown sugar, garlic, mixed herbs, Worcestershire sauce, salt and pepper. Mix everything together and marinade the drumsticks for 2hours.
Put the chicken in the oven for 45 to an hour. Base the chicken with left over marinade
Source: Portia’s Catering
MONDAY SUPPER
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Beef stew served with savoury rice( rice with green, red and yellow pepper, bacon and garnished with bacon) and broccoli and cauliflower salad
Ingredients
Oil, beef stew, water, tomato sauce, paprika, fresh garlic, ginger, salt, Rajah mild and spicy curry powder, garam masala, onion, chopped, beef and rosemary dry cook in sauce, Fresh coriander to garnish
Instructions
Add oil to the pan and add the beef. When the beef has browned, Add , tomato sauce, garlic, ginger, paprika, mild and spicy, salt, black pepper, and garam masala.
Stir with a wooden spoon until the mixture has thicken up a bit. Add water and cook, when the beef has cooked Add the chopped onion and stir it all together. Cook on low heat and add beef and rosemary dry cook in sauce and simmer
Cook rice according to instructions on the pack.
Fry bacon until crispy. Remove bacon from thd pan, fry onion, green, red and yellow pepper until cooked. Add black pepper, salt. And simmer. Add the peppers and bacon to the rice and garnish with fresh coriander
Broccoli and cauliflower salad- Boil cauliflower and broccoli, when cooked, drain the water. When cooled, add salt, black pepper, cheese and blue cheese dressing.
Source: Portia’s Catering
Chicken wings
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Clean the wings, after add salt, paprika, chilli powder, chicken spice and a small amount of oil and mix. Put the chicken wings in the oven for 45minutes.
In a pan, fry onion, add garlic. Add sweet chilli sauce, Worcestershire sauce, black pepper and stir until everything is mixed together. Add the sauce to the wings and enjoy.
Source: Portia’s Catering
3 INGREDIENT BISCUITS
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500g margarine
1 cup icing sugar
6 cups of flour
Method cream margarine and sugar add flour mix and bake 160 until golden brown.
Source Zaza’s Kitchen
JAM TARTS
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Ingredients
6 cups of flour
2 cups of corn flour
4 eggs
2 tablespoons of vanilla essence
2 and half cups of sugar
jam spread of your choice
500g margarine
Method
cream margarine and sugar
add eggs and vanilla,
add flour one cup at a time, add cornflour
divide your dough into half, place the half into the baking tray,
roll out until all the corners are filled and level,
bake until golden brown at 160 degrees
remove and spread your jam on, grate the remaining half of the dough onto the tart and return to the oven and bake the top part until golden brown, remove, cool and cut into squares.
Source: Zaza’s Kitchen