Smoked Chicken Wings With Apple Sauce

Smoked Chicken Wings With Apple Sauce
 
Shopping list:
- 10ml (2t) ground ginger
- 10ml (2t) ground coriander
- 7ml (1½ t) ground cinnamon
- 7ml (1½ t) ground black pepper
- 7ml (1½ t) ground turmeric
- 6ml (1¼ t) ground nutmeg
- 5ml (1t) ground allspice

Apple Sauce:
- 2 cans (425g each) pie apples
- 30ml (2T) honey
- lemon juice and grated rind

Chicken:
- 12-15 chicken wings, cleaned and patted dry
- Jimmy's braai sauce (mix with half the apple sauce)

For Smoking:
- 500 ml (2c) rooibos leaves (with buchu or honeybush), slightly moistened with water
 
How to cook:
1.Mix all the spices.
2.Blitz the pie apples in a food processor until smooth.
3.Add the honey and lemon juice and rind to taste.
4.Put the wings in a large plastic bag. Add the ras el hanout and shake to coat the chicken.
5.Set aside for at least 30 minutes at room temperature or overnight in the fridge.
6.Prepare a fire in the kettle braai.
7.When the coals turn ashwhite move them to one side of the braai.
8.Sprinkle 500 ml moistened rooibos leaves over the coals.
9.Put the wings on the grill but not directly above the coals.
10.Cover the braai and smoke the wings for 30 minutes.
11.Open and braai the wings over the coals until done, basting with the braai sauce mixture.
Serve with the remaining apple sauce.

Tuna Melts

Tuna Melts

Shopping list:
- 2 cans (187 g each) tuna chunks in water, drained
- 125ml (½c) mayonnaise
- 60ml (¼c) greek yoghurt
- 250ml (1c) grated mozzarella cheese
- Salt and pepper
- 4 ciabatta
- 500ml (2c) baby spinach

How to cook:
1.Preheat the oven to 200°C.
2.Mix the tuna, mayonnaise, yoghurt, cheese, salt and pepper.
3.Cut open each ciabatta and arrange the spinach on the bottom half, followed by the tuna mixture.
4.Close the rolls and toast in the oven for 10 minutes or until the cheese in the mixture has melted.
Serve immediately.

Sneaky Macaroni Cheese

Sneaky Macaroni Cheese

Shopping list:
- 350g elbow macaroni
- 100g spinach
- 50g butter
- 60ml (¼c) flour
- 750ml (3c) milk
- salt and freshly ground pepper
- 2 medium tomatoes, sliced
- 125ml (½c) Edam cheese, grated

How to cook:
1.Preheat the oven to 180°C.
2.Cook the macaroni in salted water until al dente (cooked but firm to the bite). Drain and set aside.
3.Meanwhile chop the spinach finely and set aside.
4.Heat the butter in a saucepan and stir in the flour. Stir until a paste forms and cook for at least 2 minutes.
5.Add the milk to the paste and stir until a thin white sauce forms. Season with salt and pepper.
6.Simmer the sauce for about 5 minutes until done, stirring continuously.
7.Mix the cooked macaroni with a % of the white sauce.
8.Transfer half the macaroni mixture to a large ovenproof dish and top with the chopped spinach.
9.Spoon the rest of the macaroni mixture on top of the spinach and pour over the remaining white sauce.
10.Arrange the tomatoes on top of the macaroni and sprinkle over the cheese.
11.Bake for about 20 minutes or until golden brown and done.

Boerewors Kebabs

 Boerewors Kebabs

Shopping list:
- 8-10 skewers
- 500g Championship Boerewors

Sauce:
- 30ml (1 T) fresh thyme
- 60ml (¼ c) olive oil
- grated zest of 1 lemon
- juice of ½ lemon
- 5ml (1 t) Worcester sauce

Assembly:
- 250g streaky bacon rashers

How to cook:
1.Soak the skewers in warm salted water for 5 hours or overnight to prevent them from burning.
2.Braai the boerewors until done and cut into bite-size pieces.

SAUCE
Mix all the ingredients.

ASSEMBLY
1.Brush the bacon with the sauce and wrap a strip around each piece of boerewors.
2.Thread onto the skewers.
3.Brush the kebabs with the remaining sauce and braai or grill in the oven until the bacon is crispy.
Serve with chutney and vetkoek.

Pork Belly

Pork Belly

Shopping list:
- 1,5kg pork belly
- 15ml fennel seeds
- 15ml coriander seeds
- Sea salt flakes and freshly ground black pepper to taste
- 15ml oil
- 600ml dry white wine

How to cook:
1.Cut a diamond pattern in the rind.
2.Crush the fennel and coriander seeds, salt and pepper using a mortar and pestle.
3.Add 10 ml of the oil and brush the meat with the mixture. Cover the meat and marinate in the fridge for 1 hour.
4.Preheat the oven to 220°C.
5.Rub the remaining oil over the rind and roast uncovered for 30 minutes.
6.Add half the wine to the meat, reduce the heat to 160°C and roast for another 90 minutes.
7.Add the remaining wine 30 minutes before the end of the cooking time.
8.Cover with aluminium foil and leave the meat to rest for 15 minutes.
Serve with the pan juices.

Shoulder Of Lamb

Shoulder Of Lamb

Shopping list:
- 1 carrot, peeled and diced
- 100g green beans, cut into shorter lengths
- 2 celery stalks, chopped
- 1 small red pepper, diced
- salt and freshly ground black pepper
- 1 x 700g short rib, deboned
- 500ml fresh white breadcrumbs
- 40ml grated Parmesan cheese
- 50ml beef stock
- 1 garlic clove, chopped
- 15ml chopped fresh parsley
- 1ml chopped fresh thyme
- 30ml olive oil
- 250ml red wine

How to cook:
1.Blanch the carrot, beans, celery and red pepper in salted boiling water for 2 minutes. Refresh immediately under cold water, drain and set aside. Pat the meat dry with paper towels and put it on a clean surface. Cover with clingfilm and beat it with a meat mallet until about 1 cm thick.
2.Rub the meat with salt and pepper on both sides.
3.Mix the blanched vegetables, breadcrumbs, cheese, stock, garlic and herbs, season the mixture with salt and pepper and spread it evenly over the piece of meat.
4.Roll up the meat, starting from the narrowest end. Secure with string.
5.Heat the oil in a heavybased saucepan and brown the meat all over.
6.Add the wine, reduce the heat and cook covered for about 2 hours.
7.Turn the meat occasionally, adding a little boiling water if necessary.
8.Remove the meat from the saucepan, wrap it in aluminium foil and leave it to rest for 15 minutes.
9.Reduce the liquid in the saucepan to make a sauce.
10.Carve the meat into slices and serve with roast tomatoes and fresh bread.