A sticky-sweet, Asian-inspired bowl filled with crunchy goodness and tangy Mrs Ball’s Sweet Chilli Sauce.VIEW FULL RECIPE
A sweet ‘n spicy dish for all occasions, perfect for showing off your exceptional taste in chicken.VIEW FULL RECIPE
A tasty Thai-style chicken favourite, made with Mrs Ball’s Sweet Chilli Sauce as a flavour compliment.VIEW FULL RECIPE
A succulent, fun-to-eat favourite, slowly roasted to perfection with a Mrs Ball’s Sweet Chilli basting.VIEW FULL RECIPE
A tantalising Asian-inspired snack food, perfectly complimented by Mrs Ball’s Sweet Chilli Sauce.VIEW FULL RECIPE
1. Heat a wok or frying pan. Combine a splash of olive oil, garlic, spring and red onions. 2. Add green cabbage, mushrooms, ginger, mangetout peas and carrots to the pan. 3. Using a wooden spoon, keep turning the vegetables over every few seconds to ensure the heat from the bottom of the pan cooks them through. Season with salt and pepper. Add soya sauce. 4. After a minute, check whether the vegetables have softened. If not, cook a minute longer. 5. Add Mrs Ball’s Sweet Chilli Sauce. Cook for another 30 seconds. 6. Add a generous sprinkle of sesame seeds and serve on a bed of rice or over noodles.
1. Combine olive oil, honey, soya sauce, lemon juice, sugar, garlic, ginger and chutney in a shallow dish. 2. Add chicken wings, turning to coat completely with marinade. Refrigerate overnight. 3. Preheat the oven to 180°C. 4. Brush both sides of the wings with some more marinade and transfer to a large, shallow baking dish. Cover and roast for 25 minutes. 5. Remove the cover and baste with extra chutney. Roast a further 10 minutes or until golden brown. 6. Serve with fresh lime wedges.
1. Preheat the oven to 200°C and line a baking tray with foil. 2. In a large bowl, mix all the ingredients together. Add the chicken and coat. Cover and allow to marinate for 30-40 minutes. 3. Arrange the chicken on the tray. Roast for 35-40 minutes or until cooked through. 4. Use the leftover marinade to baste the chicken during cooking.
1. Preheat the oven to 180°C and line a shallow baking tray with foil 2. Boil the spareribs in stock for 20-30 minutes. Drain and cut into riblets. 3. For the marinade: Mix all the ingredients together. Pour over the warm riblets and toss well. Set aside to marinate for 2 hours. 4. Once ready, drain any excess marinade off the riblets and set aside. Arrange in a single layer on the tray. 5. Bake, uncovered, for 30-40 minutes, basting every 10 minutes with the leftover marinade. If desired, season with salt and pepper.
1. For the filling: Mix together the gammon, coriander, mint and Mrs Ball's Sweet Chilli Sauce. Set aside. 2. Mix the cornflour and water to form a paste. Set aside. 3. For the wontons: Lay the wrappers on a clean flat surface. Spoon gammon mixture onto the centre of each wrapper. Brush the edges with cornflour paste and pinch them together to seal. Keep the parcels covered until oil is heated to ±170°C. 4. Carefully place each wonton in the oil and fry until golden brown. Drain on a paper towel. 5. Serve warm with extra Mrs Ball's Sweet Chilli on the side.
1. Preheat the oven to 200°C. 2. Dip the chicken strips in the runny chutney-water mixture. Coat in sesame seeds. 3. Place the meat on a greased baking sheet. Bake for 10 minutes or until golden. 4. Serve with extra chutney on the side.
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