Absolutely Fabulous Chicken Pie...
You will need:
1 Red Pepper
1 Green Pepper
Salt, 450gr chicken
2 ml Ground Pepper
1 Small Onion
25 ml Oil
25 ml Tomato Puree
1 Teaspoon of Shenks Crushed Garlic
1 Roll Phyllo (500gr)
Remove core and pith of peppers and chop finely. Chop onions finely, remove skin of the tomatoes and chop. Dice the chicken. Heat oil and fry the onions, pepper and garlic till soft (10 min.) add tomatoes, tomato puree and chicken and allow to simmer. Season to taste. Cook until the chicken is ready.
Using a rectangular pie dish (30cm). Place 10 sheets of Phyllo at the bottom. Remember to butter between each sheet. Place the filling on top of the Phyllo. Now place 8 sheets on the top of the filling. Fold the sides in neatly. Bake at 180 for 30 minutes or until pastry golden brown.
Three Thumbs Up!!!
Left Over Chicken with Shenks Honey Mustard Glaze
WHAT YOU NEED
Take three cups of balsamic vinegar reduce to two cups.
Half cup Shenks Honey Mustard Glaze
Take the reduction and the honey mustard and warm it up and set a side till you need it. Pour on cooked chicken and keep basting it on 170° till sticky.
Delicious and Easy
Marinade meat for 24 hours in a little brandy, pepper, Woeber's cranberry honey mustard.
20 ml Margarine
20 ml Brandy
30 ml Woebers Cranberry Honey Mustard
Salt & Pepper.
Heat up the margarine, add the rest of the ingredients in a pan and pan fry meat.
Meat lovers Dream
BBQ SAUSAGE ROLLS
250g ground beef
1 Egg beaten
½ tsp salt
½ tsp freshly ground black pepper
2 tsp Woebers southwest mustard
¼ cup bread crumbs
¼ cup chopped onions
Thoroughly mix all till well blended, shape into 1 inch balls, cover the balls with clear foil and refrigerate for about 1 hour. While the sausage balls are resting, start the grill to make a medium fire (225deg – 250 deg). Carefully place the sausage balls on the grate away from the heat. No need to turn them as they will cook thoroughly. After about an hour depending on how hot your fire has been take one and break it in half. If it isn’t pink inside then they are done (You may have to try a few to be sure)
MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND HORSERADISH CREAM
Yorkshire puddings –
85g plain flour
85ml milk and water mixed
Horseradish Cream –
Woebers White Horseradish Sauce
For the filling –
2-3 beef fillets (depending on size)
Flat leaf parsley, to garnish
To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1 in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with sprig of flat leaf parsley.
BILTONG RICE SALAD
Prepare the rice (half a pack when cooked) mix with white horseradish sauce and some parsley (don’t over cook the rice).
Boil Eggs and Green Beans. Brown some onions.
PLACE ON THE PLATTER:
Place lettuce, rice, avocado, baby corn, red pepper (sliced), green olives stuffed with pepper, capers, biltong, the hard boiled eggs, green beans, browned onions and the capers.
Arrange everything on the platter nicely.
Shenks Crushed Garlic, Half cup Olive Oil, Salt,
Pepper, Shenks Wholegrain Mustard, Sugar, Lemmon Juice.
Tasty very Tasty
CHEESY MUSTARD SAUCE:
1X Large Tbsp real butter
Woebers wholegrain mustard
Salt and Pepper
Melt butter add 1 and a half teaspoons flour mix to paste, add 1 x big spoon wholegrain mustard and cheese – Mix. Then add a little milk at a time working quickly keep adding milk and stirring till the sauce is nice and thick. Add salt and pepper to taste. Serve hot over veggies or any meat / fish dish.
RED BARBEQUE SAUCE
2 Cups Ketchup
½ Cup white balsamic vinegar
¼ Cup brown sugar, packed
2 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
2 tsp Cayenne Pepper
2 tbsp Supreme Dijon Mustard / Shenk’s Wholegrain Mustard
Mix all the ingredients together and cook over medium heat for + - 30 minutes, stirring occasionally.
(Makes about Three Cups of Sauce)
CURRIED SOUTHWEST MINCE
1 Onion Chopped
1 Bunch fresh Coriander
1 Pack Mince (Beef)
1 Can Butter Beans
1 Tin Tomatoes
1 Pinch Ginger
1Tbsp Supreme Southwest Horseradish
1 tsp Masala
Desired amount of Shenk’s Crushed Garlic
Salt & Pepper
2 Tbsp Chutney
First fry the chopped onion then fry all the ingredients together
Except the mince, now add the mince and cook till the mince
is ready. Serve with rice and sambels.
1 Pack Mince Meat
1 Chopped Onion
Salt & Pepper
Shenk’s Crushed Garlic
1 Tbsp Supreme Southwest Horseradish
Heat oil in pan; Mix all the ingredients well together.
Roll balls into required size, Take the meat balls
And roll them in flour. Now deep fry till ready.
Serve on pasta with sweet tomatoes and onion sauce or with
Mashed potatoes and salad.
WARM, SPICY BEEF OR CHICKEN SALAD:
Coat all your meat generously with Supreme Southwest Horseradish
Fry in a little oil, when cooked lay on top of salad and serve immediately.
Roasted seeds and nuts – of your choice
Mix half quantities of balsamic vinegar and Woebers Honey Mustard,
Pour and enjoy!!!