BEFORE BRAAI APPETIZERS MOUTH-WATERING MAINS BREATH-TAKING BAKING. BBQ Chicken Wings. Stuffed Meat Buns. Buttered Corn and Seasoned Mushrooms

Recipe Book 2021

BBQ Chicken Wings Stuffed Meat Buns

Buttered Corn and Seasoned Mushrooms Grilled Prawns

Mini Pizzas

BEFORE BRAAI APPETIZERS

MOUTH-WATERING MAINS

BREATH-TAKING BAKING

Chicken Briyani Spicy Pasta

Cheesy Bacon Chick Potatoes

Lemon and Herb Rice with Fish Curry

Vanilla Oil Cake

Vanilla and Chocolate Cake Moist Vanilla Cupcakes Microwave Chocolate Cake Malva Pudding and Custard 4

5 6 7 8

10 11 12 13

15

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19

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Mix the chutney, BBQ sauce and light soy sauce, salt and black pepper.

Rub chicken wings with the chutney mixture.

Skewer marinated chicken wings.

Dress roasting tray with Heavy Foil to prevent sticking.

Roast in the oven at 200°C for 12 – 15 minutes on each side.

METHOD INGREDIENTS

by Martin Craig Jewell (Winner)

½ cup hot chutney

½ cup BBQ sauce

2 tablespoons light soy sauce 1 teaspoon salt

1 teaspoon freshly ground black pepper 700 g chicken wing pieces

3 tablespoons mayonnaise*

2 tablespoons sweet chilli sauce*

Mix 3 tablespoons mayonnaise with 2 tablespoons sweet chilli sauce.

*

FOR DIP (OPTIONAL)

HEAVY FOIL - ROAST

Roasting foil, perfect for use in the oven.

Ideal for roasts and protecting food during high temperature cooking processes.

12 wooden skewers 1 roasting tray

Twinsaver Heavy Foil Roast

EQUIPMENT

5 by Mercedes Will

SERVIETTES

Soft and absorbent, quality serviettes to complete any place-setting or function.

3 Grated/finely sliced chicken breasts 1-1/2 cups chopped cabbage

1/2 cup chopped onion Salt and pepper to taste

1/2 cup shredded cheddar cheese 2 tablespoons butter, melted 6 bread buns

INGREDIENTS

Use butter to prep the chicken

Cook chicken over medium heat in a pan until no longer pink; drain.

Add cabbage, onion, salt and pepper. Cover and cook over medium heat for 15 minutes or until vegetables are tender.

Stir in cheese.

Remove from heat; set aside to cool.

Top each roll with about ¼ cup filling.

Fold over filling to meet in the centre; pinch edges to seal.

METHOD

Sweetcorn Salt and butter

INGREDIENTS

CORN

as desired.

Wash and chop mushrooms.

Fold foil to create a container.

Add butter to the container, and allow to melt.

Add mushrooms.

Season with salt.

Allow mushrooms to cook and season with mixed herbs.

Tray of mushrooms Butter

Salt and mixed herbs

Foil to create bowl for the dish

METHOD

SEASONED MUSHROOMS

by Adrian David

ULTRA TOUGH FOIL - BRAAI

Built for the braai. Ultra Tough Foil is used

for wrapping potatoes, mealies and fish,

when placed over the flame. It is commonly

used to line braai stands as well.

40 cleaned, headless prawns, shell on 2 teaspoons crushed garlic

4 tablespoons Aminas seafood marinade 4 teaspoons fish spice

1 tablespoon crushed chillies 60g butter

4 tablespoons lemon juice 2 tablespoons honey

*Optional, salt to taste

INGREDIENTS

Marinate prawns using all ingredients, evenly.

Leave in the fridge for 2 hours.

Oven grill or braai until succulent inside and crispy outside.

METHOD

7 by Radhika Hansraj

FOIL ROASTING PANS

Foil containers designed for roasting

and serving food on the go!

2 cups self-raising flour 1 cup maas

Pasta Sauce Cheese

Herb toppings of your choice

INGREDIENTS

Preheat oven to 180°.

Make dough by mixing flour and maas in a bowl.

Roll into small circles and bake in oven for 5 minutes.

Add pasta sauce, top with herbs and cheese.

Return to oven and bake until crisp and enjoy.

METHOD

PERFORATED CLING WRAP

Perforated microwave friendly, PVC free cling wrap for keeping food fresh for longer.

by Lallie Gounden

3 chicken drumsticks 2 tablespoons olive oil 1 diced green pepper 2 diced onions

¼ teaspoon of paprika Mixed herbs

½ teaspoon of ground ginger 2 chicken stock cubes

1 diced carrot

½ teaspoon of black pepper 2 tablespoons of chicken spice Rajah curry spice

2 tablespoons of tomato paste 2 tablespoons of chutney 1 cup of rice

1 teaspoon of salt 4 bay leaves

¼ cup water

½ teaspoon of salt

*Optional sesame seeds

INGREDIENTS METHOD

Boil chicken for 5 minutes then let it cool.

Add a little oil in a frying pan and add onion, green pepper, paprika, mixed herbs, ground ginger, chicken stock cubes and carrots.

After 5 minutes add drumsticks, black pepper, paprika, chicken spice and Rajah curry spice.

Add tomato paste and chutney, cook until chicken turns golden brown.

Remove from the heat and leave aside.

Soak rice for 20 minutes, boil it on medium heat for 10 minutes, add oil and a pinch of salt. Make sure rice is not overcooked.

Pour rice into the chicken pan stir until well mixed.

Add bay leaves, ¼ cup of water, pinch of salt and cook for 5 minutes.

Let it cool. Coat chicken with chutney.

You can add optional sesame seeds. Serve and enjoy.

by Thecia Thembi Motau (Winner)

DEEPER PLATES

Twice as deep as regular

paper plates, means no spills

and no mess.

Olive oil

1 large onion cut up 3 garlic cloves crushed 1 red pepper cut up 1 tin tomatoes 2 whole cloves 2 bay leaves Fresh coriander

2 tins pilchards in hot chilli sauce 1 lemon

Boiled water 1 packet spaghetti Salt & pepper to taste Boiled eggs for serving

Place a large frying pan over medium heat.

Add olive oil and when hot, add chopped onion, garlic and sliced red pepper and sauté for a few minutes.

Add tomatoes, whole cloves, bay leaves and a handful of coriander.

Add only the sauce from the pilchards, and the zest of one lemon.

Cook until red pepper is soft.

Add boiled water and spaghetti to the pan. Water should just cover spaghetti.

Combine pilchards and the juice from one lemon, and add to the pan.

Serve hot with more coriander and boiled eggs.

Add salt and pepper to taste.

METHOD INGREDIENTS

by Aeron Adam Oliver

11

FOIL FREEZER DISHES

Foil serving containers for serving and storing

pasta dishes.

6 potatoes cubed

⅓ cup oil

All spice (you can use paprika, garlic powder, onion powder & some thyme) 500g diced bacon

4 chicken breast fillets Cheddar cheese

*Optional spring onions

Marinate cubed potatoes in oil and spices for 10 minutes.

Drain and keep the marinade in a bowl for later.

Layer potatoes in an oven dish and bake for 45 minutes at 180°, stirring every 15 minutes.

Fry bacon until cooked. Remove from oil.

Fry chicken in the bacon oil until cooked.

Once potatoes are done, layer chicken and bacon and place back in the oven for 12 minutes at 180°.

Grate cheese and place back in the oven for 5 minutes.

When done, sprinkle with spring onions or any greens you prefer. Serve hot.

METHOD INGREDIENTS

FOIL CASSEROLE DISHES

Larger foil container for baking and serving family portions of pastas, lasagnas and roasts.

by Theshnee Theshypooh Reddy

RICE

2 cups rice

1 teaspoon lemon & herbs spice 1 teaspoon of Spice for Rice Salt & pepper

2 cups of vegetable broth 2 teaspoons of lemon juice 2 teaspoons of butter 250g mixed vegetables 2 teaspoons of olive oil

FISH CURRY

4 teaspoons of olive oil 1 onion, chopped

1 teaspoon of minced ginger

⅓ curry leaves

2 teaspoons of tomato paste 2 medium tomatoes, chopped Salt & pepper

250ml coconut cream 1kg hake, cut into chunks 1 teaspoon of fish spice

Place rice, spices, salt, pepper, vegetable broth and lemon juice in a pan on medium heat until the rice is cooked.

Add butter and mixed vegetables to rice and fluff with fork.

Heat 2 teaspoons of olive oil.

Fry onion, ginger and curry leaves until onion is soft.

Add tomato paste and tomatoes.

Season with salt and pepper cook for 10 minutes.

Add coconut cream and cook for 5 minutes.

Season fish with fish spice.

Pan fry fish with the remaining oil until golden.

Add fish to the curry sauce, turn down the heat and simmer for a few minutes.

METHOD INGREDIENTS

POLY PLATES

Durable, disposable polystyrene plates for entertaining. No spills or soggy plates.

By Deekay Grootboom

13

METHOD INGREDIENTS

3 eggs

¾ cup caster sugar

½ cup cooking oil

½ cup boiling water 5ml vanilla essence 1 ⅓ cups cake flour

2 teaspoons baking powder Strawberries

Mix eggs and caster sugar until light and creamy.

Add in your oil, boiling water and vanilla essence.

Mix well.

Sift cake flour and baking powder into the batter and mix well.

Slice a few strawberries into the batter.

Grease baking pan well and pour your batter inside.

Bake at 180°C for +/- 25minutes.

Use a toothpick to test that the inside of the cake is baked through.

Once ready, take cake out of the oven and allow it to cool.

Once cooled, remove cake from the baking pan and decorate as desired.

BAKING PAPER

Oven friendly, non-stick baking paper for lining baking utensils and making piping bags.

By Heather Jasmin Grant

15

1 cup sugar 250g margarine 4 eggs

2 cups self-raising flour

⅓ cup milk

1 teaspoon vanilla essence 1 tablespoon cocoa powder

INGREDIENTS METHOD

Cream together sugar and margarine until soft and fluffy.

Beat eggs and add to mixture.

Add self-raising flour, mix well then add milk and vanilla essence, mix to form a dough.

Separate dough into two halves, in two separate bowls.

In one dough bowl add cocoa and mix.

You will have one bowl with chocolate dough and another plain.

In a baking tray, pour 1 tablespoon of vanilla dough and then 1 tablespoon of chocolate dough on top. Do this alternatively until both doughs are finished.

Heat oven at 180°C and bake for 45 to 50 min.

FOIL LOAF PANS

Foil containers for baking and serving cakes.

By Michée Atatala Anipap

INGREDIENTS

2 cups (380g) granulated sugar

½ cup (118ml) vegetable oil 3 large eggs

1 tablespoon (14.8ml) vanilla extract

½ cup (118ml) light sour cream 2 ½ cups (350g) all-purpose our 3 teaspoons (11.2g) baking powder 1 teaspoon (5g) salt

1 ¼ cups (296 ml) milk

VANILLA FROSTING

½ cup unsalted butter, softened 1 ½ teaspoons vanilla extract 2 cups confectioners' sugar, sifted 2 tablespoons milk

MEDIUM BAKING CASES

Fun designs for cupcakes aimed at every occasion.

By Donna Little (Winner)

17

METHOD

Preheat the oven to 180°C.

Line a cupcake pan with cupcake liners.

In a large mixing bowl combine the sugar, vegetable oil, eggs and vanilla extract.

Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in colour, about 2 minutes.

Scrape down the bowl as needed.

Next, mix in the sour cream and beat until well combined.

Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.

Finally, add the remaining flour, mixing on low speed while pouring in the remaining milk and beat until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner ⅔ full.

Careful not to over fill.

Bake at 180°C for 14-16 minutes.

Test the cupcakes for readiness by inserting a toothpick into the centre of the cupcake. If the toothpick comes out clean, the cupcakes are done.

FOR VANILLA FROSTING

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a

wooden spoon until smooth and fluffy.

Gradually beat in confectioners' sugar until fully incorporated.

Beat in vanilla extract.

Pour in milk and beat for an additional 3 to 4 minutes.

Decorate cupcake as desired.

INGREDIENTS METHOD

Beat eggs and sugar until creamy.

Add salt, oil, essence and mix.

Sift dry ingredients.

Add to egg mixture.

Mix to combine.

Add boiling water and mix.

Grease a microwave-safe bowl, add mixture and microwave for 5 minutes.

Test centre of cake. If not done, microwave again for 1 minute.

Don't overbake.

Once baked, leave to cool.

Make a ganache with 1 slab of chocolate and add small amounts of hot fresh cream until it's thick.

Turn cake out and pour ganache over.

BAKING PAPER

Oven friendly, non-stick baking paper for lining baking utensils and making piping bags.

2 large eggs

1 cup sugar (white or brown) Pinch of salt

¼ cup cooking oil

1 teaspoon caramel essence 1 cup flour

3 tablespoons cocoa

3 teaspoons baking powder 1 cup boiling water

80g plain chocolate slab Cream

By Renuka Lallbahadur

19

PUDDING

2 tablespoons butter/margarine 125ml sugar

1 egg

1 tablespoon apricot jam

½ cup (125ml) milk 1 cup of flour Pinch of salt

1 teaspoon baking powder 1 tablespoon vinegar

SAUCE

125g butter/margarine

¾ cup of sugar

¼ cup of water

¾ cup of cream

1 teaspoon vanilla essence

INGREDIENTS FOR PUDDING

FOAM BOWLS

Durable foam bowls suitable for parties and occasions.

The perfect solution for desserts and snacks.

By Nompumelelo Ndlovu Magakwe

METHOD FOR PUDDING

Cream butter and sugar together, beat in egg until light and fluffy.

Beat in apricot jam.

Add milk.

Sift the flour, salt, baking powder and add to the creamed mixture.

Add vinegar and continue to mix.

Pour mixture into a baking dish/tray, cover with foil and bake for 45 min at 180°C.

METHOD FOR SAUCE

Bring the butter, sugar and water to a boil and simmer, while frequently stirring.

Remove from the stove and then add cream and vanilla essence, stir.

Pour the sauce over the hot baked pudding and enjoy hot or cold.

Tip:

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