Procedure:

Prepare chicken by trimming away any excess fat. Use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open chicken out and flatten by pressing down with hand along the backbone. Make a small cut under each wing to help flatten it further. Make several incisions in the flesh with a sharp knife – this will help the flesh absorb the piri piri marinate as well as allow fat to drain. Prick all over with a fork. To make the marinade, mix half a bottle of Piri Piri Sauce with the whisky. Brush both sides of the chicken with the marinade and sprinkle with rock salt. Cover and marinate in the fridge for at least 45 minutes or if possible overnight – this will help develop the flavours. Cook over a charcoal BBQ (or any hot grill if you don’t have a BBQ) turning frequently and basting continuously with the remaining marinade, until both sides are golden brown – apx 30 minutes. Cut the chicken into pieces and brush with fresh Piri Piri sauce.

Procedure:

Get the 2 chicken breasts and pound them slightly and score the top of the chicken breasts to allow the marinade to soak right through the chicken. Place the chicken in a glass bowl. To make the marinade mix all other ingredients together and pour over chicken. Give it a quick stir to ensure all the chicken is coated. Cover bowl with cling wrap and refrigerate for at least 2 hours.

BBQ the chicken breasts until cooked through. Place on a dish and allow to rest for 5 minutes. When ready to serve slice the chicken breasts, add the additional sweet chilli sauce and serve with steamed rice and your favourite steamed Asian greens, or add to mango salad (see vegetarian section).

Procedure:

In a glass bowl, mix yoghurt with kasundi, add cut chicken pieces. Mix well to coat all the pieces. Cover and refrigerate for at least 4 hours or overnight. The longer the chicken is marinated the more the flavour will permeate the chicken.

Heat oil in a heavy based pan, on high heat, add the chicken pieces and brown slightly, reduce the heat and add all the remaining marinade from the bowl, stir to combine, simmer for a couple of minutes, then add the tomatoes, salt, lemon juice, butter and brown sugar. Simmer for 20 minutes in order to reduce the liquid in the sauce and ensure the chicken is cooked through. Add the cream, taste for seasoning, simmer for a further 5 minutes to ensure the cream is incorporated into the sauce, stirring every so often. Serve with steamed basmati rice and if you wish mango chutney and mint raita. As with all curries they are even better the following day – that is if there is any left over.

Procedure:

To make the filling, heat oil in pan, add leeks, garlic, bacon, capsicum, cumin, carrot and thyme, cook stirring until leeks are soft. Add chicken, cook stirring until chicken is cooked through. Stir in stock, Cajun sauce and blended cornflour and water, stir over heat until mixture boils and thickens. Remove from heat, stir in sour cream. Season to taste with salt & pepper. Spoon chicken mixture into 6 ovenproof dishes (1cup capacity), cut 6 rounds of pastry slightly larger than tops of dishes. Cut strips from remaining pastry to cover rims of dishes. Place strips around rim of dishes, trim to fit. Brush with water, top with pastry rounds; pinch edges decoratively together to seal. Cut slits in pastry; decorate with any remaining pastry, brush with egg yolk. Bake in moderately hot oven (200 degrees Celsius) for about 15 minutes or until pastry is browned.

For the pastry you will need sheets of frozen puff pastry or if you prefer making your own pastry we suggest Maggie Beer’s sour cream pastry.

Procedure:

Score duck skin deeply with a sharp knife in a criss cross pattern. Season duck on both sides with salt & pepper, place skin side down in a heated pan and cook for 15 minutes, over medium low heat. Reduce heat if it becomes too brown. Turn and cook just 5 minutes on the other side. Remove from heat and set aside to rest for 5 minutes. Drain almost all fat from the pan, but do not wash it. Keep the duck fat in a container – it can be used another time to make fantastic roast potatoes. Add Spicy Plum sauce and Caramelised Balsamic with chilli to pan and warm slowly. Angle slice each duck breast across the grain into 3-4 slices. Return to the pan with balsamic glaze and cook for another minute or two to just warm through. Adjust seasoning to taste. Place duck slices on warmed plates and drizzle with glaze.

Procedure:

Peel prawns, leaving head and tail intact, then thread onto skewers which have been soaked in water for at least 1 hour. Place in a shallow dish and pour over the Piri Piri sauce & oil. Toss to combine, cover with cling wrap and refrigerate for 2 hours to marinate. Barbecue or char grill prawns for 1-2 minutes each side until cooked through. Serve with additional Piri Piri sauce and mango salad (see salad section)

Procedure:

In a bowl, whisk plain flour, water & egg together. Season with salt. Cover & set aside for 30 minutes. Heat oil in a medium heavy based saucepan on medium high heat test by dropping a bit of batter, it should sizzle as soon as it is added. Dust prawns in cornflour, shaking off excess. Working in 3 batches, hold each prawn by the tail and dip into batter, wiping off excess. Gently lower into oil and fry for 1-2 minutes, turning until crisp & golden. In a large frying pan, combine chilli honey, oil & sesame seeds. Stir on low heat until smooth and runny. Add cooked prawns, quickly fold through the honey mixture ensuring all prawns covered. Serve immediately with steamed vegetables and rice.

Procedure:

Arrange oysters on 6 dinner plates, divide the Chimichurri evenly on each one of the oysters. Serve immediately.

Procedure:

Preheat over to 220°C. Line a large shallow baking dish with baking paper. Arrange salmon pieces in a single layer in the baking dish. Spread 1 tablespoon pesto over each piece. Scatter the capers, tomatoes and lemon zest over the salmon pieces, drizzle with olive oil and season with salt and pepper. Roast until just cooked through – 6-8 minutes. Serve immediately. Rocket and salmon are a marriage made in heaven, but any of our pestos work equally well with this recipe.

Procedure:

Place ham hock in large pot, or slow cooker pot, cover with water and bring to boil, cover and simmer for about two hours, adding more water if needed, if you are using the slow cooker method, cook on high for 4 hours. Lift ham hock out of liquid, reserving liquid. Cool ham and cut into small chunks, discard skin and fat. Heat oil in large pot, gently cook onions with garlic, fennel seeds & cumin seeds, until softened, but not browned. Add chorizo, chopped ham and cook for a further 1-2 minutes. Add the beans and tomatoes to the pot, plus 4 cups of the cooking liquid from the ham hock. Cover and simmer for 30 minutes, this will develop the flavours. Season to taste with salt & pepper

Procedure:

To make the chilled soup base, mix juice, lime juice, chilli sauce & salt in a large bowl. Adjust seasoning to taste. Chill while preparing salad garnish – mix together tomatoes, cucumber, capsicum, avocado & almonds. Divide the salad garnish between 6-8 shallow serving bowls, pour the chilled tomato soup around the outside and garnish each bowl with a sporing of mint or tarragon.

Procedure:

Place the finely sliced onions in a glass bowl and pour in the sweet chilli sauce & lime juice. Mix well and cover with cling wrap. Refrigerate for at least ½ hour to allow the onions to marinade well in the dressing.

When ready to serve add the mango, coriander, basil, chillies and cashew nuts, mix well. This salad goes beautifully with Piri Piri Prawns or Sweet Chilli Chicken.

Procedure:

Place almonds in a small non-stick frying pan over medium heat. Cook stirring occasionally for apx 5 minutes or until toasted. Remove from heat and set aside to cool. Place almonds, cabbage, shallots & noodles in a large serving bowl. Drizzle dressing and toss until combined. Serve immediately

Procedure:

Combine onion, honey, cumin, cinnamon, garlic & Smoky & Hot Sauce in a food processor, pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel, add lime juice, lime sections and 1 tablespoon olive oil to food processor, process until smooth. Place the Smoky & Hot sauce into a zip-lock plastic bag, add pork, marinate in refrigerator for at least 1 hour. Preheat oven to 175°. Heat an ovenproof Dutch oven over medium-high heat, add 1 tablespoon oil to pan, remove pork from bag and reserve marinade. Sprinkle pork with salt; brown pork on all sides. Remove pork from pan, add broth and reserved marinade, bring to a boil, deglaze pan. Return pork to pan, cover and bake for 2 ½ hours or until pork is fork tender, alternative, place in a slow cooker and cook on low for 8 hours or overnight. Shred port and toss with sauce. This pork is perfect by itself served with rice, for sandwiches, tacos or as a topping for baked potatoes.

Procedure:

To make pastry – combine flour, baking powder & salt in a bowl. Mix oil and water together then tip into flour. Mix with a knife until dough comes together, it should be soft and supple. Cover and rest for at least 30 minutes.

Sausage topping – place oil in frying pan with onions, garlic & thyme, season with salt cover and cook over low heat for apx 20 minutes, then uncover and continue to cook until all liquid has evaporated. Remove from heat and allow to cool. Preheat oven to 220°C, cut baking paper to the same size as baking try measuring 33x38cm place tray in the oven to preheat. Placing baking on a clean bench and roll out pastry on top until it is the same size as the baking paper. Fold in edged of dough by 1cm to form a raised border. Spread cooled onion mixture over pastry, remove skins from sausages and discard. Tear sausages into small nugget and mix with the Smoky & Hot sauce in a small bowl, ensure the sausage pieces are well covered in sauce. Then arrange over tart. Top with cherry tomatoes (squeeze out the juice first so the pastry does not go soggy) add the olives. Garnish with sprigs of thyme. Slip baking paper with Pissaladiere on to the preheated baking tray and bake until crisp and golden – apx 30 minutes.. Serve warm or cold

Procedure:

Place pork, spicy plum sauce, sesame oil, chimichurri, spring onions, water chestnuts & lime leaf or lime zest or mint in a bowl. Place 2-3 tablespoons pork mixture in a short sausage shape near the bottom of a spring roll wrapper. Fold insides and roll up tightly like a fat cigar. Place on a plate, join side down, until ready to cook. Repeat with remaining wrappers and filling. When ready to cook, preheat oven to 200°C, heat about 2 tablespoons of oil in a frying pan and brown spring rolls in batches over medium heat for about 2 minutes each side, starting with the join side down to seal. Add more oil to pan between batches. Transfer browned spring rolls to the oven and bake until crispy and fully cooked through – apx 10 minutes. Cut in half on the diagonal with a serrated knife. Serve with any of our Sweet Chilli Sauces or Spicy Plum Sauce.

Procedure:

Make a pocket in the loin by cutting through the middle, but not all the way through to ensure filling remains in the loin. Fill the pocket with the brie and chilli jam. Wrap the loin with the pancetta. Place olive oil in a shallow pan heat moderately and sear the loin. Preheat the oven to 180°C, line a baking tray with baking paper, place the seared pork on baking tray and bake in over for 10 minutes. Remove loin from oven and allow to rest for 4 minutes. Slice pork and serve with roast potatoes, your favourite steamed vegetables or green salad. Also delicious cold

Procedure:

There are a couple of things to remember when making chilli con carne, the first one is that you should make it at least one day prior to eating, as this will give all the ingredients a chance to mix together and more or less mature the flavour like a good wine. The other thing is that there is no right or wrong way to make chilli con carne. So feel free to experiment and add or delete any of the following ingredients – just remember the main ingredients are chilli and meat.

In a large pan, heat the oil then add & brown ground beef garlic and onions. Drain off any excess fat . Add all other ingredients and allow to simmer for at least half an hour. Allow pot to cool and then refrigerate overnight, this will allow all the ingredients to blend in together and mature to a lovely flavour. Reheat and serve with corn chips & a dollop of sour cream.

Procedure:

In a large pan, heat the oil and brown the ground beef. Drain off any excess fat. Add the beans and salsa and simmer over medium heat for at least 15 minutes. Serve with corn chips & a dollop of sour cream, and some guacamole on the side.

Procedure:

Preheat oven to 200°C. Arrange corn chips on a heat proof plate, top with Chilli Con Carne, sprinkle with cheese. Bake for 15 minutes or until hot and cheese has melted. Top with salsa, mashed avocado, sour cream, coriander and your choice of chilli sauce. Serve whilst hot.

Procedure:

Heat a frying pan over medium-high heat with a tablespoon of olive oil. Season steaks with a bit of sea salt. Cook steaks for 4 minutes on each side for medium rare or until cooked to your liking. Add the balsamic vinegar and turn the steaks until they are evenly coated by the caramelised vinegar. Serve with your favourite steamed green vegetables and some French fries, which are fabulous dredged in the steak/vinegar juices.

Procedure:

Cut lamb steaks into 2 cm cubes, and toss in a bowl with ginger, Spicy Plum Sauce & Chilli Honey. Cover and marinade in the fridge for at least 2 hours, or up to 12 hours. Thread lamb onto skewers (ensure you have soaked wooden skewers for at least 30 minutes in water to prevent them from burning whilst cooking) and finish each end with a piece of capsicum. BBQ or grill over medium/high heat until just cooked through – about 1-2 minutes each side. Arrange on a platter and drizzle with Minty Sweet Chilli Sauce.

Procedure:

Place the leg of lamb in an oven bag with the whole contents of the bottle of salad dressing. Marinade in the fridge for at least two hours, turning every so often to ensure lamb is well coated with the marinade. Preheat oven to 180°. Place lamb in its oven bag in a baking dish. Puncture at least 6 holes in top of the bag with a large fork, this will ensure steam can escape from the bag and not burst the bag. Roast lamb for 1 ½ hours. After the 1 ½ hours, open the bag up and baste the lamb with juices, roast for a further half hour. Rest meat for 10-15 minutes, whilst meat is resting, place all pan juices in a small pan, bring to the boil and allow to thicken, use these juices as a lovely sauce to serve with the meat. Alternatively use some Minty Sweet Chilli Sauce.

Procedure:

Heat 2 tablespoons of the olive oil in large frying pan. Add the onions and cook gently until softened, but not browned. In a large bowl, whisk the eggs with the salt and chilli sauce. Thinly slice cooled potatoes and stir into egg mixture, adding the onions and parsley, ensure the potato slices and separated and coated with the egg mixture. Heat remaining oil in frying pan used for onions. Add the egg mixture, as the base begins to cook, use a spatula to lift in several places, allowing raw egg to run underneath. Once it starts to set, leave it to cook over a very low heat until just set through. Place under a preheated grill until the top is set and golden.

Procedure:

Halve, pit & peel avocados. Chop the flesh into smallish cubes and transfer to a shallow serving dish. Spoon over chilli sauce, sprinkle with salt & lime juice. Put spring onions & coriander on top of avocado mix, then toss gently once or twice. Serve with corn chips

Procedure:

Heat oil in deep frying pan, add onions, cook over low heat for 10 minutes, until soft and translucent. Add the fennel seeds and cook for a couple of minutes, then add the kasundi and potatoes and toss until well coated. Season with salt, then add ¾ cup water and cook until the potato is tender but still holding its shape. Add the peas and cook for 5 minutes. Remove pan from heat and stir in the spring onion and coriander leaves. Cut spring roll wrapper in half to create rectangles. Place a heaped teaspoon of samosa mixture at the bottom of one vertical edge. Take the bottom right hand corner of pastry and fold it across to the left to create a triangular pocket of filling. Flip the triangle up, then to the right, then up and to the left, repeating until all the pastry is utilised. Tuck in the extra pastry as you go, keeping the parcel neat, creating a rectangular samosa. Brush the top lightly with a little melted butter. Repeat with remained wrappers and filling. Preheat oven to 190°C, line a baking tray with baking paper. Arrange samosas, joined edge down in a single layer and bake until golden and crispy – apx 20 minutes. If you prefer your samosas fried – pour vegetable oil into a frying pan to a depth of about 5 cm and heat over low/medium heat. Cook the samosas in batches, taking care not to crowd the pan, until they are lightly golden. Remove with a slotted spoon and drain on paper towel. Serve with mint raita, or Minty Sweet Chilli Sauce

Procedure:

To make the filling, heat oil in pan, add leeks, garlic, capsicum, cumin, carrot and thyme, cook stirring until leeks are soft. Add the mushrooms, cook stirring until mushrooms are cooked 2-3 minutes. Stir in stock, Cajun sauce and blended cornflour and water, stir over heat until mixture boils and thickens. Remove from heat, stir in sour cream. Season to taste with salt & pepper. Spoon mushroom mixture into 6 ovenproof dishes (1cup capacity), cut 6 rounds of pastry slightly larger than tops of dishes. Cut strips from remaining pastry to cover rims of dishes. Place strips around rim of dishes, trim to fit. Brush with water, top with pastry rounds; pinch edges decoratively together to seal. Cut slits in pastry; decorate with any remaining pastry, brush with egg yolk. Bake in moderately hot oven (200°C for about 15 minutes or until pastry is browned.

For the pastry you will need sheets of frozen puff pastry or if you prefer making your own pastry we suggest Maggie Beer’s sour cream pastry.

Procedure:

Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn. When onions are softened and tinged golden, add balsamic – this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Procedure:

To make pastry – combine flour, baking powder & salt in a bowl. Mix oil and water together then tip into flour. Mix with a knife until dough comes together, it should be soft and supple. Cover and rest for at least 30 minutes.

Zucchini Topping – place oil in frying pan with onions, & garlic, season with salt cover and cook over low heat for apx 20 minutes. Whilst the onions are cooking grate the zucchini onto a clean tea towel. Pull up the sides of the tea towel, twist and squeeze tightly over the sink to remove liquid. Add the zucchini to onion mix and continue to cook until all liquid has evaporated and the zucchini has just softened. Remove from heat and allow to cool. Preheat oven to 220°C, cut baking paper to the same size as baking try measuring 33x38cm place tray in the oven to preheat. Placing baking on a clean bench and roll out pastry on top until it is the same size as the baking paper. Fold in edged of dough by 1cm to form a raised border. Spread cooled onion & zucchini mixture over pastry base, squeeze out the juice of the cherry tomatoes so the pastry does not go soggy, then toss the tomatoes in the Cajun chilli sauce, top onion/zucchini mixture with tomatoes, crumbled feta and pine nuts. Slip baking paper with Pissaladiere on to the preheated baking tray and bake until crisp and golden – apx 30 minutes. Serve warm or cold.

Procedure:

Heat oil in a large pan, cook onions with garlic over a low heat until softened but not browned, apx 10 minutes, add tomatoes, strained and rinsed beans, chilli sauces, sugar, water & salt, bring to a low simmer. Simmer for apx 45 minutes, until thickened. Alternatively bake for apx 1 ½ hours in preheated oven at 180°C. Adjust seasoning to taste, then spoon into a deep serving dish and garnish with fresh chopped coriander.

Procedure:

Preheat oven to 200°C. Arrange corn chips on a heat proof plate, top with Chilli Con Carne, sprinkle with cheese. Bake for 15 minutes or until hot and cheese has melted. Top with salsa, mashed avocado, sour cream, coriander and your choice of chilli sauce. Serve whilst hot.

Procedure:

Peel back the husks from the corn cobs and tie as a handle. Remove any silk and cook on a covered, preheated BBQ for about 5-6 minutes until evenly coloured, turning slightly every minute or so. Combine the Smoky & Hot sauce, mayonnaise and coriander. Coat each corn with the Smoky & Hot mayonnaise sauce and sprinkle with grated parmesan cheese and serve