A firm coastal favourite, served with Mrs Ball’s Peach Chutney as a flavour compliment.VIEW FULL RECIPE
A handful of burger-deliciousness, crafted to perfection with Mrs Ball’s Jalapeño Chutney.VIEW FULL RECIPE
A succulent, seasoned rump steak, marinated in a homemade Mrs Ball’s Lite Chutney sauce.VIEW FULL RECIPE
An authentic twist on a braai-time favourite, served with Mrs Ball’s Chakalaka Chutney.VIEW FULL RECIPE
A fresh take on the way you enjoy boerewors, served with a tasty Mrs Ball’s Chilli Chutney relish.VIEW FULL RECIPE
A delightful sweet and tangy side salad, made with a Mrs Ball’s Lite Chutney dressing.VIEW FULL RECIPE
A festive dip that adds flavour to any party table or outdoor meal occasion, made with Mrs Ball’s Chakalaka Chutney.VIEW FULL RECIPE
A rustic, heart-healthy meat pie, filled with local flavour and topped with Mrs Ball’s Lite Chutney.VIEW FULL RECIPE
1. Roll out tin foil on a flat surface. Place snoek, skin-down, on top of it. 2. Fill the snoek cavity with onions and garlic. 3. Mix chutney, apricot jam and lemon juice together. Baste both sides of the snoek. 4. Roll the fish in tin foil and braai over a medium heat until its flesh falls from the bone.
1. Preheat the grill. 2. Mix all the ingredients together with a fork. Adjust the seasoning with salt and pepper. 3. Dip your hands in water and shape the meat into flatter rounds (patties) that are all equal in size. 4. Make a slight dip in the centre, as the patties will shrink and thicken during the grilling process. 5. Grill each patty on a steady heat, turning only once. 6. For a rare burger, grill for 3 minutes on each side. For a well done burger, grill for 5 minutes on each side.
1. Drizzle olive oil in a grill pan and set over a high heat. 2. Rub olive oil into each steak and season with salt. 3. Place steaks onto the grill, turning to make cross hatch marks. 4. Turn steaks again and baste on each side. If desired, add more salt and drizzle with olive oil. 5. Turn off the heat and allow steaks to finish cooking. Serve immediately after removing from the heat. MARINADE: 2 tsp olive oil Rosemary, dried and picked 1 small onion, finely chopped 1 Tbs malt vinegar 1 Tbs soft brown sugar 80ml All Gold Tomato Sauce 1 Tbs Worcestershire sauce 50ml Mrs Ball's Lite Chutney METHOD: 1. Heat the oil in a small saucepan over a low heat. 2. Cook the onion, stirring occasionally for 3 minutes or until softened. 3. Add the vinegar, sugar, tomato sauce, chutney and Worcestershire sauce. Bring sauce to the boil, reduce heat and simmer for 3 minutes, stirring occasionally.
1. Heat oil in a pan. Fry boerewors over a medium heat for 3-4 minutes on each side. Set aside. 2. Using the same pan, melt butter and brown sugar. Add the onions and cook over a low heat until caramelised and golden brown. 3. Slice hotdog rolls from top to bottom. Layer with fresh rocket and caramelised onion. 4. Add a piece of boerewors to each roll and top off with chutney.
1. For the relish: Heat oil and fry the onion and garlic until softened. Add the rest of the ingredients and bring to the boil. Stir and reduce heat. Allow to simmer until sauce is thickened. Adjust seasoning. This mixture may be blended for a smoother sauce, but chunky is best. 2. Heat oil to ±170°C in a deep pot or chip fryer. 3. Place a piece of boerewors on the end of each skewer stick. Heat a little oil in a frying pan and fry the boerewors on high heat until browned all over. Drain on a paper towel. 4. Divide the dough into 12-15 equal pieces. Flatten each piece in the palm of your hand. Add ½ tsp chutney and a pinch of grated cheese. Place the boerewors skewer on top and wrap dough around it. Gently squeeze it closed and roll around in your hand until smooth. Repeat these steps with the remaining skewers. 5. Fry the lollipops in hot oil for 5-7 minutes or until golden brown and crisp. Drain on a paper towel. 6. Serve warm with relish on the side.
1. For the salad: Combine zucchini and salt. Toss well and transfer to a colander. Allow to stand for 30 minutes. Rinse under cold water, drain and squeeze out any excess moisture. 2. Mix zucchini in bowl with carrots, red pepper, onion and celery. Toss well. 3. Sprinkle with parsley and coriander. 4. For the dressing: Combine all the ingredients together and mix well. Season with salt and pepper to taste. Pour dressing over vegetables and mix well. 5. Cover and refrigerate for up to 5 hours. Serve chilled.
1. In a heavy-based saucepan, add 3 Tbs melted butter. Add the onion and lightly sauté until softened. Add the chilli and chicken livers. Cook on a high heat for 3-5 minutes until the livers are still slightly pink on the inside. 2. Add the cranberries and season with salt and pepper. Transfer chicken liver mixture to the food processor and blend until smooth. 3. Whilst blending, add the melted butter, cream and brandy. If desired, adjust the seasoning with salt and pepper. 4. Pour the mixture half way in each of the ramekins and then top each with a spoon of chutney, cover the chutney with more liver mixture and smooth over the top. 5. Cover with cling wrap and refrigerate until set or ready to serve. 6. Uncover each plate and top with any leftover chutney. Garnish with chopped cranberries. 7. Serve with melba toast, crackers or fresh bread.
1. Preheat the oven to 180°C and line a baking tray with baking paper. 2. Heat oil in a pan. Sauté the onions and red pepper until softened. Add ostrich strips and cook until browned. Add chutney and feta. Mix well, remove from the heat and set aside. 3. Roll out the pastry on a lightly floured surface and cut into 3 rectangles. Brush with egg and repeat these steps with the rest. 4. With the short side facing you, lay an eggplant slice on one half of the rectangle. Spoon ostrich mixture onto the eggplant and fold the pastry over to form a pie. 5. To seal, press the edges down with the back of a fork. Brush with egg. Transfer to the tray and bake for 25 minutes or until golden. Serve immediately with extra chutney on the side.
1. Add the potatoes to a large saucepan. Cover with water and boil until soft. Drain and transfer to a bowl to mash. Add butter, salt and pepper. Continue mashing until smooth. 2. Add the milk and biltong. Combine well and shape the mixture into little cakes. Coat with egg and breadcrumbs. Repeat these steps with the remaining mixture. 3. In the same pan, heat butter and a bit of oil. Carefully fry each cake for 3 minutes or until golden brown. Remove from the heat and repeat with the remaining cakes. 4. To serve, stack the cakes and drizzle with Mrs Ball's Chakalaka Chutney.
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