Bacon Wrapped BBQ Chicken Bundles Ingredients: 1 lb of boneless skinless chicken breast cut in half or in thirds (depending on how large your breasts are) 1 cup of your favorite BBQ sauce (I like Sweet Baby Rays) 1 tbs of cider vinegar 1 tbs of Worcestershire sauce 1 tbs of minced garlic 1 tbs of honey 4-6 slices of bacon Directions: Mix sauce, vinegar, Worcestershire sauce, honey and garlic together. Slather chicken pieces with it and refrigerate for 1-2 hours. Cut your bacon slices in half. Wrap each chicken piece in bacon. Place bundles in a baking dish giving each piece some room. Don t crowd them in there. Brush any leftover marinade over the bacon chicken bundles Broil for about 15 minutes or until chicken juices run clear.
Slow Cooker Spiced Baby Back Rib Tostadas with Corn Relish & Crema Yield: Serves 4 Prep Time: 20 minutes Cook Time: 8 hours Ingredients: for the baby back spiced ribs: 1 slab baby back ribs 1 onion, sliced 2 to 3 cups beef stock 2 tablespoons chili powder 1 tablespoon cumin 1 tablespoon coriander 1 tablespoon garlic powder 1 tablespoon paprika
salt and pepper to taste 4 to 6 Tostadas grape tomatoes, garnish 2 medium avocados, pits removed, smashed Mexican crema, garnish for the corn relish: 2 tablespoons unsalted butter 1 cup corn 1/4 cup red onion squeeze of lime 1/2 teaspoon garlic powder 1 teaspoon paprika dash of Tabasco 1 oz cream cheese, room temperature salt and pepper to taste Directions: for the baby back spiced ribs: In a small bowl, combine chili powder, cumin, coriander, garlic powder, paprika, and s&p. Rub the dry rub all over the ribs. Place sliced onions in the bottom of the slow cooker. Place ribs on top. Pour beef stock into slow cooker. Cook on low for 7 to 8 hours. Remove ribs from slow cooker and separate meat from the bone with a fork. Take a tostada, spread some of the avocado on the bottom. Top with meat, corn relish, tomatoes, and crema. for the corn relish: In a skillet preheated to medium-high heat, melt butter. Add the corn, red onion, lime, garlic powder, paprika, Tabasco, and s&p. Saute until the corn has softened and slightly brown. Remove from heat and stir in cream cheese.
Korean fried chicken Korean-style fried chicken Karen Martini Time: 30 mins 1 hour Makes: 32 pieces Difficulty: Medium Reader rating: 4 out of 5 stars 35 reader ratings Share 0 comments Adjust font size Main ingredient: Chicken Cuisine: Korean Course: Main-course, Snacks Occasion: Family meals, Dinner Party, Cocktail Party This is my version of a Korean classic. Succulent fried chicken with crunchy golden batter coated in sticky, sweet and salty chilli sauce. Delicious. This is perfect for entertaining; just remember to buy extra serviettes! Gochujang sauce adds a sweet and salty dimension and a creeping chilli warmth to the chicken but if you re a chilli fiend and want some front-palate heat, sprinkle over some chopped bullet chilli just before serving. You ll need a deep fryer or a large, wide-based pot for this recipe. ingredients select all vegetable oil for deep-frying 3 egg whites 3 tsp salt flakes 100g sweet rice flour 50g potato starch
50g plain flour 1 tsp baking soda 2 tsp ground black pepper 16 free-range chicken wings (drummettes and wings separated, wing tips left on) 3 tbsp toasted sesame seeds 4 spring onions, finely sliced GOCHUJANG CHILLI SAUCE 6 tbsp gochujang (Korean chilli paste) 3 cloves garlic, finely grated 10cm piece ginger, finely grated 5 tbsp dark brown sugar 4 tbsp dark soy 4 tbsp rice vinegar 2½ tbsp fish sauce 1 tbsp sesame oil EMAIL INGREDIENTS Method 1. Add the oil to a deep-fryer or to a 15-centimetre depth in a large pot and heat to 170C. 2. For the chilli sauce, add all the ingredients to a saucepan and simmer for four minutes, until the sauce thickens slightly. Tip into a large bowl. 3. Whisk the egg whites in a large bowl until foaming. Whisk in 200 millilitres of water and the salt. Sift in 50 grams of rice flour, the potato starch, plain flour, baking soda and ground pepper and mix until you have a smooth batter. Advertisement 4. Dust the chicken in the remaining 50 grams of rice flour and add to the batter. Toss through until well coated. 5. Fry the chicken in batches for seven minutes each. Drain on paper towel and set aside, keeping the batches separate. 6. Once all the chicken has been cooked, fry again for another
seven minutes, starting with the first batch you cooked, until golden and cooked through. Drain again and keep warm. 7. Once all the chicken has been cooked a second time, add to the sauce and toss until thoroughly coated. Serve with a sprinkling of sesame seeds and spring onion. TIPS 1. Don t worry about the batter clumping rather than coating the chicken evenly; it gives the chicken plenty of crunchy, irregular edges to take up the sauce. 2. Dusting the chicken properly in rice flour helps the batter cling to the chicken. 3. It s important to add the cooked chicken to the sauce all in one go. If you add the chicken bit by bit, the first batch can soak up more sauce than it needs, leaving the last a little short. More details Difficulty: Medium Time: 30 mins 1 hour Main ingredient: Chicken Cuisine: Korean Course: Main-course, Snacks Occasion: Family meals, Dinner Party, Cocktail Party Share 0 comments Adjust font size
Slow Cooker Pork with Bourbon-Peach Barbecue Sauce 2 teaspoons Spanish smoked paprika 1 1/4 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed Cooking spray 1/2 cup unsalted chicken stock (such as Swanson) 1/3 cup balsamic vinegar 1/3 cup molasses 2 tablespoons lower-sodium soy sauce 1 teaspoon crushed red pepper 1/2 cup peach preserves 2 cups vertically sliced onion $ 5 garlic cloves, thinly sliced 1/4 cup bourbon $ 2 tablespoons cold water $ 2 teaspoons cornstarch Preparation 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10
minutes, turning to brown on all sides. Place pork in a 6- quart electric slow cooker. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat. Peri Peri Beer Chicken Beer Peri-peri Chicken 1 Chicken Cut chicken in portions Marinade one day ahead of braai ½ cup vingegar 1 tablespoon mustard 1 tablespoon garlic 1 tablespoon worshershire sauce
1 teaspoon salt 1 teaspoon paprika Peri peri sauce to taste Boil chicken in beer and marinade until soft and tender. Braai on fire until golden brown. Cola Baked Chicken Recipe by: Matt Preston Ingredients 750ml cola 1 cup firmly packed brown sugar 3 cloves garlic, grated 1 large brown onion, grated 2 tablespoons soy sauce 1kg chicken wings, cut at the joints Juice of one lemon
Method 1. 2. 3. 4. Preheat oven to 140 C fan forced. Combine cola, sugar, garlic, onion and soy in a bowl. Arrange chicken wings in a single layer in a deep oven tray and pour over cola mixture. Bake for 3-3.5 hours or until sauce is thick and very sticky. Hoender in Coke Heilie se Hoender in Coke Heilie Pienaar Vinnige, lekker en ekonomiese resepte is altyd gewild. Hierdie is so maklik en daarom gee ek vandeesweek sommer twee resepte wat treffers sal wees! Die hoender word geprut tot lekker klewerig in die sous en die varkworsies het weer n lekker soetsuur smaak. Lewer 4 6 porsies 1 kg hoenderstukke (boudjies, vlerkies, dye) Marinade 60 ml (¼ k) sojasous 60 ml (¼ k) bruinsuiker 30 ml (2 e) bruinasyn sout en varsgemaalde swartpeper na smaak 340 ml-blik Coke
roosmaryntakkie of enige ander vars kruie Metode 1. Meng al die marinade-bestanddele saam. Giet oor hoenderstukke en marineer vir omtrent 1 uur in yskas. 2. Plaas hoender in n swaarboomkastrol en kook vir ongeveer 45 minute in die marinade. Draai hoender gereeld om. 3. Skep die meeste van sous af en braai die hoenderstukke in die laaste bietjie marinade tot goudbruin. Sit warm voor met n stysel of groente na smaak. Afval AFVAL EN AFVALLIGHEIDJIESneusbene moet verwyder wees, die pootjies moet gekloof wees en die blokkiespens (ruitjiespens) moet heel wees. (Bedien 6-8) 1 volledige skaapafval (skaapkop, pens en pootjies), skoongemaak 1 k aartappelblokkies 1 k asyn 1 e sout 1 t swartpeperkorrels Vir afronding 12 klein aartappeltjies, ongeskil ½ k appelkooskonfyt Meng die kerriemengsel 2 e gerasperde vars gemmer 5 kardemomsade, liggies gestamp 1 t steranys 4 stukke kassia ½ t rissiepoeier 1 t fyn komyn 2 t borrie 4 lourierblare Sit die harsings binne-in die blokkiespens en bind stewig vas met kombuistou. Sny die res van die pens in klein blokkies. As jou afval supermarkskoon is, gooi n ketel kookwater oor en laat staan
n paar minute. As die pens bietjie wild ruik, kan jy dit so 20 minute lank kook. Gooi die water af. Sit die harsings binne-in die blokkiespens in die harsingsholte van die kopbeen sodat dit nie breek en wegkook nie. Sit die afval en aartappelblokkies in n kastrol. Bedek met kookwater, gooi asyn, sout en peper by en prut 2 ure of sit in n voorafverhitte oond by 180 C. Die afval moet sag wees, maar die murg moet nog nie uit die bene gekook wees nie. As die afval sag is, voeg die klein aartappeltjies by met die appelkooskonfyt. Meng al die bestanddele vir die kerriemengsel en roer dit ook by. Prut nog n halfuur tot die klein aartappeltjies sag is. Proe nou die afval, indien dit te suur is, voeg nog appelkooskonfyt by. Te soet, voeg asyn of suurlemoensap by. Nie sterk genoeg nie, voeg nog rissie by, maar met n ligte hand! SKAAPAFVAL: 1kg skaapafval (kop, pens, pootjies),skoongemaak 30ml kookolie 15ml botter 3 uie, in ringe gesny 2 knoffelhuisies, gekneus 1 groen soetrissie, ontpit en gekap 10ml kerriepoeier 3 tamaties, geskil en gekap 30ml tamatiepasta 5ml sout varsgemaalde swartpeper na smaak Kook afval in soutwater vir 3 ure lank, of tot sag. Giet vloeistof af en hou net 250ml in kastrol agter. Soteer uie, knoffel en groenrissie in verhitte olie en botter. Voeg kerrie by en braai vir nog n minuut of twee. Voeg die res van die bestanddele by en prut vir 5-10 minute. Voeg die mengsel by die afval en prut vir nog 5 minute. Sit voor. Lewer 6 porsies. Beef Stroganoff
Ingredients 2 tbs. olive oil 1 onion, diced 2 cloves garlic, finely chopped 450g piece of rump steak, cut into strips 1 ½ tsp. sweet paprika 1 tsp. smoked paprika 350g mixed mushrooms (chestnut, button, oyster, field) 50g dried porcini mushrooms (optional) 100ml white wine 3 tbs. sour cream 10g butter ½ bunch of chives, roughly chopped Method Place porcini mushrooms in a bowl of warm water and rehydrated for 20 minutes. Drain and then reserve the liquid. In a bowl mix the beef strips with the paprika and salt and pepper. In a large sauté pan, add 2 tablespoons of oil and sweat off the onions with the garlic. Once softened, remove from the pan and reserve. Turn the heat up and add a little more oil and sauté the beef strips for 2-3 minutes. Remove and reserve with the onions.
Add the mushrooms to the same pan, including the drained porcini and cook for 5 minutes or until lightly coloured and soft. Season with salt and pepper and return the onion and beef mixture back to the pan. Add the butter, reserved porcini stock, wine and boil for 6-8 minutes. Finish with the cream and thicken. Add chives Serve on rice or mash. JORDANIESE RYS DIS 1 groot brinjal of 2 kleintjies 2 groot tamaties 3 groot wit uie 2 knoffel bolle 500g hoender dye 2 koppies rys 1 liter hoenderekstrak sout swart peper speserye van jou keuse (ek het American Jerk Spice gebruik, maar die Arabiere gebruik Baharat. Ek glo hoenderspeserye sal
net so goed werk. )( ek gebruik n kombinasie van Maroccan en Harissa spice en sommer hoenderborsie wat in slivers gesny is ) Olie vir braai. Diepbraai die hoenderstukke tot bruin Braai dik uieringe in olie en verwyder van pan Braai dik brinjalringe (wat klaar met sout gesweet is) in die olie tot bruin en verwyder) Braai die tamatie skywe in die olie tot bruin en verwyder Braai die knoffel in skyfies gesny tot ligbruin Neem n groot pot en pak lae, begin met brinjal. Strooi tussen elke laag van die rou rys. Eindig jou lae met rou rys. Gooi die 1 liter hoenderekstrak oor die lae en laat prut stadig vir 1 uur. Vul die water aan en maak seker dit brand nie vas nie! Laat staan die gereg vir 30 minute in die pot en keer dan uit op n opdienbord. Doen dit baie baie versigtig! Bedien met Bulgaarse Yoghurt en gekapte koljanderblare. Corne Liebenberg