Sweet Chilli Chicken, Grilled Pineapple and Avocado Burger

Serves 4

Ingredients:

4 chicken breasts, sliced in half horizontally

85ml sweet chilli sauce

Salt and Pepper

1 avocado

1 pineapple, sliced and grilled

4 whole wheat burger buns, halved

Mayo

Micro rocket or Rocket

METHOD:

Marinade the halved chicken breasts in the sweet chilli sauce for about an hour.

Cook the chicken breast until caramelized and cooked through in a very hot pan.

Spread a little mayo on the bottom half of the bun, place 2 pieces of chicken on top and top it with the pineapple and sliced avocado. Garnish with micro rocket or rocket leaves.

CLARK'S STICKY PLUM RIBS

Ingredients:

1 Bottle Clark’s Sticky Plum Sauce

3 racks of pork ribs

1 onion, peeled and halved

4 bay leaves

10 black pepper corns

Method:

Bring a large pot of water to the boil with the ribs, onion, bay leaves and pepper corns. Turn down to a simmer and cook for about 1 hour-1 ½ hours until the ribs have softened and are just about falling off the bone.

Remove from the pot, and baste with the sticky plum sauce. Place under a preheated grill and grill until nicely browned and sticky. Alternatively you can do them on the braai.

3 Ingredient Peanut Butter Cookies

Ingredients:

1 cup peanut butter

1 cup sugar

1 egg

 Method:

Mix all 3 ingredients together, and place in the fridge to rest for 30 minutes.

Preheat oven to 180°C.

Divide the biscuit mixture and roll it into balls. Place the balls on a greased baking slide with lots of space in between them. Press them down with a fork, and bake for 10-15minutes, or until golden.

Allow to cool and harden before removing from baking slide.

1 2 3 BISCUITS

Ingredients:

Biscuits:

1 cup sugar

2 cups butter

3 cups flour

Royal Icing:

1 egg white

1 cup sifted icing sugar

Red food colouring

Method:

Cream the butter and sugar together. Once light and fluffy beat in the flour and bring together as a dough.

Place dough in fridge to rest for at least half an hour.

Roll the dough on a floured surface to about 5mm thick. Using your favourite <3 shaped cookie cutters(can be different shapes and sizes), cut out shapes and place on a greased baking slide. Bake at 180°C for 8-10 minutes until going golden on the edges. Remove from oven and allow to cool.

In the mean time, whisk the icing sugar into the egg white bit by bit, to make a thick pipe-able icing. Divide the mixture in half and colour on half red.

Place some of the icing into a piping bag. Pipe the thick icing around the edges of the hearts, and allow them the dry.

Now thin down the rest of the icing with a little water with a little water, to a pouring consistency. Put the runny icing into a piping bay and carefully fill in the out lined hearts.  Pipe dots of the thicker icing into the opposite colours and allow them to set for a few hours.

Tomato, Chevin and Basil Tartlets

Makes 15 tartlets

Ingredients:

1 sheet Woolworths all butter puff pastry, cut into 15 squares

1 egg

1 ½ logs Fairview Chevin, cut into 15 slices

8 Rosa tomatoes, halved (15 halves to top tartlets and 1 half to eat while preparingJ)

Basil Pasto to top

Micro Basil

Method:

Preheat the oven to 200°C.

Place the puff pastry squares on a baking sheet, brush with the egg and bake for 20-30 minutes until golden brown.

Top each square with a slice of chevin and a tomato half, return to the oven for the cheese to melt and tomato to cook slightly.

Top with a little basil pesto and garnish with micro basil. Serve Hot.