PINEAPPLE AND LEMON VERBENA COOLER
1 pineapple, peeled and chopped
2 large sprigs of lemon verbena
60ml lemon juice
Put the pineapple into a processor and blend until crushed, but not pureed.
Transfer the pineapple to a pot and add the sugar, water and lemon verbena.
Bring to the boil and simmer for 10 minutes. Remove from the heat and cool.
Press the mixture through a sieve to remove the pineapple and lemon verbena.
Add the lemon juice.
Chill well and serve diluted to taste with still or sparkling water and plenty of ice.
150ml brown sugar
125ml cider vinegar
200ml tomato sauce
15ml Worcestershire sauce
15ml chopped rosemary
15ml chopped garlic
2kg rack of smoked pork ribs
Combine all the ingredients and mix well.
Pour over the ribs and leave to marinate for a few hours or overnight.
Remove from the marinade and place the ribs on an oven tray lined with tinfoil (this will make cleaning the pan much easier).
Roast at 180°C for 40-50 minutes. Turn and baste ribs with the marinade frequently. When cooked, remove and cool.
Cut the rack into individual ribs between the bones.
30ml granulated sugar
15ml icing sugar
2ml vanilla extract
500ml cake flour
1ml baking powder
200ml fresh lemon juice
10ml lemon rind
1 egg yolk
3ml vanilla extract
In a large bowl, cream together the butter and both sugars with a hand-held mixer on medium speed until light and fluffy. Beat in the vanilla.
Sift the flour and baking powder. Add to the creamed mixture to form a dough.
Line a 20cm square cake pan with non stick baking paper. Press the dough into the base of the pan. Freeze for 15 minutes.
Bake at 180°C for 15 minutes until pale golden brown. Remove and pour on the filling.
Return to the oven for 15-20 minutes until golden brown and set. Remove and cool. Refrigerate for an hour and cut into squares or bars.
FILLING: Combine all the ingredients and mix well until smooth.
CHICKEN SATAY NOODLE SALAD
250g dried egg noodles
30ml peanut oil
1 red pepper, seeded and sliced
15ml chopped ginger
1 red chilli, seeded and chopped
3 chicken breast, cooked and diced
half a English cucumber, peeled, seeded and sliced
4 spring onions, sliced
200ml coriander, chopped
125ml coconut milk
60ml smooth peanut butter
15ml rice vinegar
30ml sesame oil
2ml chilli flakes, optional
Put the noodles in a bowl and pour boiling water over. Set aside to soften.
Heat the oil and fry the red pepper for a minute.
Add the garlic, ginger and chilli and fry for another minute.
Remove from the stove and combine with the chicken, cucumber and spring onions.
Drain the noodles when soft and add to the chicken mixture.
Mix in the sauce and stir in the chopped coriander.
SAUCE: Combine all the ingredients and mix until smooth.
PRAWN, PAPINO AND AVOCADO LETTUCE CUPS
45ml sweet chilli sauce
15ml fish sauce
30ml lime juice
5ml chopped garlic
1-2 avocados, peeled and diced
200g cooked prawns, cut into chunks
1 large papino (small paw-paw), peeled and diced
4 spring onions, white part only, finely chopped
60ml chopped coriander
whole butter lettuce leaves for serving, washed and dried
DRESSING: Combine all the ingredients and mix well.
SALAD: Combine the avocados, prawns, papino, spring onion and coriander and toss to combine. Pour over dressing and serve in lettuce cups.
* Transport the salad and the dressing separately to the picnic. Just before serving, pour over the dressing. Serve the salad in the lettuce leaves. If the leaves are big enough, you can wrap the salad in them.
SWEET TANGY COLESLAW
150ml condensed milk
60ml sunflower oil
60ml lemon juice or vinegar
5ml dry mustard powder
salt and pepper
30ml chopped chives
2 baby cabbages, shredded
2-3 carrots, peeled and grated
1 green apple, grated
125ml dried cranberries
MAYONNAISE: Combine all the ingredients in a blender and process until well blended.
COLESLAW: Combine the cabbage, carrot, apple and cranberries in a bowl.
Add the mayonnaise and mix well.
Store in the fridge. - The Star