Sticky Chicken Wings

Sticky Chicken Wings

An essential at any braai and a promising start to your outdoor Christmas feast, this sticky chicken wing recipe is simply out of this world. A lip-smacking peach chutney dipping sauce brings a lovely sweetness to the meat and the grilled peach halves make for an ideal accompaniment too. These braai very quickly so be sure to keep an eye out and baste regularly to prevent any dryness. Serve with peach halves and scatter some sliced red and green peppers over the wings to add a bit of festive cheer to the table.

Serves: 6-12 as a starter (2-4 portions per person)

Ingredients:

Sticky baste:

½ cup sweet chilli chutney
¼ cup balsamic vinegar
¼ cup brown sugar
½ of tinned peach halves’ syrup

Chicken wings and spices:

12 (1 kg) chicken wings
3 tsp. chicken spice
4 tsp. canola oil
Salt and pepper, to taste

Peach chutney dipping sauce:

3 tsp. canola or olive oil
½ red pepper, finely chopped
½ green pepper, finely chopped
410 g tin halved peaches, drained with syrup reserved
1 cup peach chutney

Method

Sticky baste:

1. In a small pot, combine balsamic vinegar, brown sugar and ¼ of the tinned peaches’ reserved syrup (see dipping sauce ingredients).
2. Reduce over stove until it has reached a thick, sticky consistency.
3. Add sweet chilli chutney.
4. Remove from heat.

Chicken wings:

1. Place 1 sheet of heavy tin foil on a braai grid over medium heated coals.
2. Mix chicken spice and canola oil together.
3. Coat chicken wings with spice mix.
4. Brush one coat of sticky baste reduction over chicken wings.
5. Place chicken wings onto the braai grid, ensuring that they receive indirect heat (in other words, the heat should not be directly under the wings).
6. Turn frequently and keep on brushing both sides of the chicken wings.
7. Braai for about 25-30 minutes.
8. Season with salt and pepper to taste.

Peach chutney dipping sauce:

1. Heat 2 teaspoons of canola oil in a pan.
2. Fry half of red and green peppers for 2 to 3 minutes.
3. Chop half of the tinned peaches finely. Mix with peppers and add peach chutney.
4. Add a pinch of salt and ground black pepper.
5. Cook for 2 minutes and take off heat.
6. Heat 1 teaspoon of canola oil on a griddle pan and grill the rest of the peach halves.
7. Serve with chicken wings.

Tips and variations:

1. Chicken wings can be pre-cooked in oven at 180°C for 40 minutes before braaiing with sticky sauce.


Recipe supplied by Kanaän Produce of Promise

Homemade Chips and Dip

Homemade Chips and Dip

Tossed with coarse salt and strung along a skewer, these golden-fried potato chips are a terrific braai snack to enjoy around the fire – perfect if you’re looking for outdoor Christmas food ideas. And, trust us, you’ll rarely see guests’ faces light up as much as the moment they get their first taste of the to-die-for homemade dip. Tasty, quick and easy, this recipe is almost too good to be true.

Serves: 8 as starter or side

Ingredients

Potato chips:

4-5 large potatoes
Canola oil, for deep frying
Salt and pepper

Dipping sauce:

180 g tub smooth cottage cheese
38 g packet Ritebrand onion soup
1 cup Ritebrand mayonnaise
¼ cup sweet chili sauce
1 small freshly chopped chili, pips removed

Method

Potato chips:

1. Pre-boil potatoes until they have a medium consistency (test with bamboo skewer).
2. Remove from warm water immediately when done.
3. Slice potatoes.
4. Preheat oil on stovetop to a very high heat. Make sure you use enough oil to cover the potato slices.
5. Fry potatoes until crisp.
6. Remove and dry on paper towel.
7. Toss with salt and pepper to taste.
8. Serve hot or cold, they will be delicious either way.

Dipping sauce:

1. Mix all the ingredients together until the onion soup powder is more or less smooth. It will still have some crunchy pieces.
2. Serve potato chips hot or cold, they will be delicious.

Tips and variations:

1. Serve fried potato slices on bamboo stick.
2. Use paper serviettes instead of paper towels.


Recipe supplied by Kanaän Produce of Promise

Stuffed Butternut

Stuffed Butternut

You’ll get two side dishes in one with this bright and beautiful butternut recipe. After being dusted with its favourite spice, cinnamon, the butternut is baked to become a wonderful and aromatic base for its fragrant stuffing. Seeing as it’s one of the easiest traditional South African recipes, we’ve used a yellow rice and raisin filling as a simple way to add local flair to your Christmas meal. Feel free to serve with basil leaves for extra colour.

Serves: 8

Ingredients

4 medium-sized butternuts
1 cup white or basmati rice
125 g dried saltanas
1 chopped white onion
1 tbsp. canola oil
1 tbsp. margarine
1 tsp. cinnamon
1 tsp. brown sugar
1 tsp. turmeric
Salt and pepper
½ green pepper
½ red pepper

Method

1. Cut butternut in half.
2. Remove the pips but not the skins.
3. Sprinkle with cinnamon.
4. Put a knob of margarine in each half.
5. Cover butternut with foil.
6. Place in preheated oven of 180°C and bake for about 40 minutes until soft.
7. Cook cup of rice as per packet instructions.
8. Drain rice and add sugar, turmeric, salt and saltanas.
9. In a pan, fry onions, red and green peppers.
10. Add cooked rice to pan ingredients.
11. Remove baked butternut from oven.
12. Scoop out a small amount of butternut and add to pan mixture.
13. Drizzle canola oil or olive oil over butternut.
14. Add salt and pepper according to taste.
15. Wrap each butternut in foil. Place on an outside braai for a further 10-15 minutes.
16. Fill butternut halves with rice mixture and serve.

Tips and variations:

1. Turn into a main meal by scooping out more butternut and adding bacon bits or shredded chicken to the filling.

Recipe supplied by Kanaän Produce of Promise

Paptert

Paptert

This paptert recipe is a classic South African favourite served in style. We specifically used braai pap because it's slightly coarser, which brings a lovely crumble to the dish. Layers upon layers of taste and texture, this paptert can easily be served as an all-in-one side and even works incredibly well on its own. Although you can use any shape of dish you want to, a rounded version definitely has a certain charm to it - this will become especially apparent once you start serving those delicious, steaming, savoury slices.

Serves: 8-10 as a side dish

Ingredients

4-5 cups braai pap or maize, ready-prepared
250 g bacon bits
Margarine, for frying bacon
1 tbsp. sweet chilli sauce
415 g cream-style sweetcorn
400 g tinned whole peeled tomatoes
250 g mixed frozen veg
1 cup Orley Whip
1 cup grated cheddar cheese
4-5 Rosa or vine tomatoes

Method

1. Preheat oven to 180°C.
2. Fry bacon bits in margarine and sweet chilli sauce.
3. Line a round 22 cm loose-bottomed cake tin with non-stick cooking spray or margarine.
4. Layer ingredients in the pan as follows:
- First layer: pap
- Second layer: bacon bits
- Third layer: creamy sweetcorn and ½ cup of cheddar cheese
- Fourth layer: pap
- Fifth layer: whole peeled tomatoes
- Sixth layer: mixed frozen vegetables
- Seventh layer: pap
5. Pour cream over the paptert.
6. Cover pan with heavy-duty foil and bake in the oven for 30 minutes.
7. Remove from oven and top with ½ a cup of grated cheddar.
8. Cool down for 5 minutes.
9. Release loose-bottomed cake tin.
10. Garnish with grilled Rosa or vine tomatoes.
11. Cut the paptert and enjoy.


Recipe supplied by Kanaän Produce of Promise

Tin-can Chicken

Tin-can Chicken

It might look a little odd at first, but this whole chicken recipe’s fun cooking method is very effective and a definite conversation starter at your Christmas braai. Although we used a can of Coke, it can easily be made with beer instead. Either way, you’ll end up with juicy, tender meat thanks to liquid steaming the chicken from the inside. Other than the drink, the recipe calls for little more than spice rub both on the inside and outside of the bird before you prop it onto the can.

Serves: 4 - 6

Ingredients:

1.5 kg whole chicken
¼ cup chicken spice
¼ cup brown sugar
1 tsp. salt and pepper
3 tsp. canola oil or olive oil
330 ml can Coca-Cola

Method:

1. Mix the spices in the canola oil.
2. Rub over the chicken.
3. Open your Coke tin and place it on a solid surface on the braai.
4. Take the chicken by the leg and place it on the open coke tin in an upright position.
5. Place the chicken on the fire over medium, indirect heat.
6. Cover the chicken with the braai lid. If your braai doesn’t have a lid, improvise by placing a pot over the chicken.
7. Let the chicken rest before carving.

Tips and variations:

1. Coke can be replaced with a beer can.
2. This can also be done in an oven at 180°C for 1 hour 45 minutes.


Recipe supplied by Kanaän Produce of Promise

Sticky Iron Brew Ribs

Sticky Iron Brew Ribs

Sweet, sticky, juicy ribs – no outdoor Christmas celebration would be complete without them. We added Iron Brew to the marinade recipe here and it definitely lends a gorgeous but subtle fruity flavour to the mix. A really good tip to keep in mind is to let the ribs marinade in the fridge overnight. That way, the meat will start absorbing the flavours well in advance. And remember, the more layers of baste you add as you braai, the stickier the ribs will get.

Serves: 4

Ingredients

1.5 kg lamb spare ribs (can also use pork or beef)
1 tsp. lamb and steak spice
Salt and pepper, to taste
1 cup Iron Brew cold drink
¼ cup tomato sauce
¼ cup chutney
¼ cup balsamic vinegar

Method

1. Pour Iron Brew into a saucepan over medium heat.
2. Add balsamic vinegar and reduce until thickened to a sticky baste.
3. Add chutney and tomato sauce.
4. Reduce further to a sticky baste.
5. Rub ribs with lamb spice and black pepper.
6. Place a single sheet of heavy-duty tin foil on a braai with hot coals.
7. Baste sticky sauce over ribs and place on braai.
8. Keep on basting ribs and turn until nearly cooked after approximately 30 minutes.
9. Remove from fire and cut into strips.
10. Place strips back onto the braai (onto sides) and keep on basting.
11. Add salt to taste.

Tip and variations:

1. Precook ribs in oven of 180°C for an hour before placing on braai.
2. Replace Iron Brew with Coke.
3. Be sure to braai the ribs over medium coals and keep basting the meat as you braai. If you put too much marinade on in the beginning you could end up burning the outer layer of the meat.


Recipe supplied Kanaän Produce of Promise

Ice Cream Sandwiches

Ice Cream Sandwiches

It’s amazing how easily some biscuits and a tub of ice cream can be transformed into both an extraordinary Christmas dessert and a great way of spending time with the kids. Fun and colourful, these ice cream sandwiches can be made using any or all of your favourite biscuits. Just hand everyone a spoon and let them build their own yummy towers, then finish the creations off with a swirl of decadent chocolate sauce.

Serves: 12

Ingredients

Box of Shoprite Checkers Select Christmas cookies
200 g peanut brittle
110 g (2 x 55 g) Black Cat Peanut Butter Chocolates
2 L vanilla ice-cream
150 g dark chocolate slab
1 cup Orley Whip or fresh cream

Method

1. Remove ice cream from freezer and allow to defrost slightly.
2. Place peanut brittle in a plastic bag and use a rolling pin to crush it into smaller pieces.
3. Using a sharp knife, cut the Black Cat Peanut Butter Chocolates into smaller pieces.
4. Mix above into the ice cream and refreeze.
5. Use any cookies and build ice-cream sandwiches.
6. Serve immediately.

Sauce:

1. Melt chocolate slab and Orley Whip or cream over a pot of boiling water.
2. Reduce until sauce has medium consistency.
3. Serve over ice-cream sandwiches.

Tips and variations:

1. For the sauce, fresh cream or Orley whip can be replaced by ¼ cup of Old Brown Sherry or chocolate flavoured liqueur.
2. You can add chopped cherries, marshmallows or any other chocolate to your ice-cream mixture.
3. Use BarOne instead of chocolate slab.


Recipe supplied by Kanaän Produce of Promise