BARBEQUE AND BARBEQUE SIDE DISHESBEEF ON THE BRAAI COLA CARAMELISED STEAKSserves 4 4 steaks 2 cups Soda. Stream Cola finished soda Package of dry onion soup mix Place 4 strip steaks in a deep baking dish Rub meat with onion soup mix and pour cola over top Allow to marinate 4 hours or overnight Grill over hot coals to desired doneness Hint from the chef Marinated meat cooks faster than non marinated meat so you should adjust your cooking time accordingly. How to bake chicken breast Bake for a short time at a high temperature. You will get delightfully juicy baked chicken breast, every time. The secret to juicy baked. Bron Onbekend Plasing Tiana Botes WATERTAND RESEPTE VIR OUD EN JONK TEXAS T BONESIngredients 2 beef T bone steaks, 1 12 inches thick and about 1 12 pounds each 1 garlic clove, cut in half 2 teaspoons black peppercorns, crushed 14 cup butter or margarine, softened 1 tablespoon Dijon mustard 12 teaspoon Worcestershire sauce 14 teaspoon lime juice Salt and pepper to taste, if desired. Directions Trim fat on beef steaks to 14 inch thickness. Baked-Chicken-Breast-10-Edited.jpg' alt='How Long To Bake Chicken Breast At 450' title='How Long To Bake Chicken Breast At 450' />This Easy Mediterranean Chicken tastes just like youre on a dream vacation. I read this recipe and thought. Quick and easy chicken and turkey recipes help you get dinner on the table in 45 minutes or less. Parmesan Chicken Bake is an easy dinner idea. Learn how to bake chicken breasts bake in the oven with mayo and parmesan cheese until golden brown and tender. Preheat oven to 450F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and. How to Bake a Chicken. Baked chicken is an easy dish to prepare for veteran home cooks and beginners alike. Preparation time is minimal, and if you follow these. Baked Chicken Parmesan is an Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full. Rub beef with garlic. Press pepper into beef. Height=450&odnWidth=450&odnBg=FFFFFF' alt='How Long To Bake Chicken Breast At 450' title='How Long To Bake Chicken Breast At 450' />Cover and refrigerate 1 hour. Mix butter, mustard, Worcesershire sauce and lime juice reserve. Heat coals or gas grill for direct heat. Cover and grill beef 4 to 5 inches from medium heat 1. The juiciest baked cajun chicken breasts Contain the perfect balance of flavor. Enjoy on your next sandwich, salad, you name it Your family will love these crispy, baked chicken nuggets. A double dose of ranch dressing is sure to keep them begging for more. Steps 6Total Time 30 minshttp hIDSERP,5335. BARBEQUE AND BARBEQUE SIDE DISHES WATERTAND Ingredients 125 millilitre Mrs Balls Original Chutney 8 Assorted chicken pieces 15 millilitre Robertsons Chicken Spice 10 millilitre Soy sauce 60 millilitre white vinegar. Sprinkle with salt and pepper. Place beef on warm platter. Serve with butter mixture. Bron Onbekend. Plasing TIana Botes WATERTAND RESEPTE VIR OUD EN JONK LEMON PEPER STEAK1 to 2kg. WHAT TO DO Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 1. Carve steak into thin slices. MY WENK Braai lekker vinnig oor warm koleheerlikBron Onbekend. Plasing TIana Botes WATERTAND RESEPTE VIR OUD EN JONK MONKEY GLAND STEAK5. Rump Steak 12 jar 2. Steers Monkeygland Sauce 2 crushed cloves of garlic 3 tablespoons tomato sauce 2 teaspoons olive oil Seasoning Sea Salt Pepper Method 1. Mix all ingredients together. Add cuts of meat. Gently massage the marinade into meat. Leave in fridge for at least 3 hours. The longer you leave it in, the more tender it will beFILET STEAK BRAAI CHERRY, PORT THYME SAUCEServing 4 Prep 1. Cooking 2. 0 min. Ingredients 4 Fillet Steaks Olive Oil    2 tablespoons Thyme Salt Pepper 5 tablespoons unsalted Butter 12 cup chopped Shallots 34 cup  Dried Cherries 34 cup Port   3. Fresh Cherries 34 cup  Beef Stock  Method For the Fillet Steaks 1. Season with salt pepper. Brush with a little olive oil. For the Cherry Port Sauce 1. Saut the shallots, soft and translucent. Add the thyme. 3. Add the dried cherries and the port. Reduce by half. 5. Pour in the beef stock and the fresh cherries. Reduce by half and set aside. For the steaks 1. Place the fillet steaks on the braai on a high heat and sear 3 4 minutes each way with the lid on. Reomve and rest while you finish the sauce. To finish the Cherry Port Thyme Sauce 1. Place back on a low heat. Healthy Eggplant Parmesan Recipes. Season with salt. Add the butter, a little at a time so that it does not separate. Bring to a gentle simmer and serve. Bron Jamie Purviance. Plasing Henriette Wessels BEEF SHORT RIBS IN SHERRY BARBECUE SAUCEServes 4 8. L apple juice 1 tbsp olive oil 3 garlic cloves, sliced 1 red onion finely chopped 1 cup tomato sauce cup apple juice 1 tbsp brown sugar 13 cup sherry 1 tsp wholegrain mustard extra to serve Lemon juice and zest Sea salt and black pepper 1. Preheat the oven to 2. C. Reserve cup apple juice and place remaining apple juice and 1. L of water in a pot with short ribs. Bring to the boil, then simmer gently for 3. Remove the ribs and drain on paper towels. Heat a frying pan with olive oil. Add garlic and onion and saut until golden, then remove from pan and place in a bowl. Add tomato sauce, reserved apple juice, brown sugar, sherry, mustard, and lemon juice and zest to bowl stir well to combine. Place the ribs on a roasting tray. Pour the sauce over the meat and roast in the oven for an hour, turning halfway through cooking. Serve hot with wholegrain mustard. CHICKEN ON THE BRAAI MNR. H. S. BALLS SWEET STICKY CHUTNEY CHICKENIngredients. Mrs Balls Original Chutney. Assorted chicken pieces 1. Robertsons Chicken Spice 1. Soy sauce 6. 0 millilitre white vinegar 1. Tomato sauce 1. 0 millilitre Dijon mustard 1. Robertsons Origanum 6. Olive oil. Instructions. In a bowl whisk together all the ingredients. Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hour. Braai over medium coals until cooked through, using the marinade as a basting sauce. BRON Mrs. H. S. Balls WATERTAND RESEPTE VIR OUD EN JONKSWEET STICKY CHUTNEY CHICKEN 6. Olive Oil. 12. 5 ml Mrs Balls Original Chutney. Tomato Sauce. 60 ml White Sugar. Dijon Mustard. 10 ml Soy Sauce. Robertsons Origanum. Robertsons Chicken Spice. Chicken Pieces Assorted. INSTRUCTIONS In a bowl whisk together all the ingredients. Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hr. Braai over medium coals until cooked through, using the marinade as a basting sauce. Bron Robertsons. Plasing Henriette Wessels WATERTAND RESEPTE VIR OUD EN JONKCHICKEN WINGS SPRING ONION CHIVE YOGURT DIPServes 4 Allergens Gluten free Prep time 1. Cooking time 1. 5 minutes Ingredients 1. Cooking instructions Place the chicken wings, egg and 2 cups of yoghurt in a bowl. Mix until combined and leave overnight to marinate. Heat the oil in a large saucepan and dust the chicken wings in both varieties of dukkah. Drop into the hot oil and fry until cooked through and golden. Remove and drain on kitchen towel. Add the remaining yoghurt, chive, spring onion, parsley and lemon juice to a blender and blend until incorporated. Season to taste. Serve the crispy chicken, hot or cold, with the spring onion and chive yoghurt dip. Cooks note In place of dukkah use a variety of spices, such as dried chilli, crushed coriander seeds, cardamom and sumac, along with a sprinkling of lemon zest. BRON Abigail Donnelly. GRILLED CHICKEN WHISKEY BARBECUE SAUCE SPICY SLAWIngredients SAUCE 1 14 cups ketchup 1 to 1 12 tsp. Tabasco 2 tablespoons dark molasses 2 tablespoons Dijon mustard 2 tablespoons whiskey such as Jack Daniels 2 tablespoons Worcestershire 1 tablespoon cider vinegar 1 large garlic clove, minced SLAW 1 pound cabbage, cut into shreds 14 red onion, cut into long slivers 12 red bell pepper, cut into thin strips 2 tablespoons chopped cilantro 14 cup extra virgin olive oil 2 tablespoons sugar 2 tablespoons Champagne vinegar 1 tablespoon lime juice 12 teaspoon red chile flakes 12 teaspoon kosher salt 14 teaspoon pepper CHICKEN 6 chicken legs with thighs attached or small bone in breast halves 3 34 lbs. Preparation AT HOME 1. Make sauce Combine ingredients in a medium saucepan. Cover and simmer 4. Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week. Make slaw Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight fitting lid. Chill slaw and dressing up to 2 days. Prepare chicken In a large bowl, coat chicken in oil pack in a resealable plastic bag and chill up to 2 days, or freeze. In CAMP 4. Build a charcoal or wood fire in a grill and let burn to medium 3. Bring salad dressing to room temperature. Set aside 12 cup sauce. Grill chicken until browned all over, about 1. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes repeat turning and brushing 2 more times, until chicken is well browned and cooked through, 1. Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce. Note Nutritional analysis is per serving.