Our famous chicken recipe, roasted to perfection and dressed in a legendary chutney-mayo sauce.VIEW FULL RECIPE
A mini-pastry twist on a beloved South African flavour, served with a Mrs Ball’s Sweet Chilli Sauce dip.VIEW FULL RECIPE
A succulent chicken burger with a medley of Portuguese flavours and Mrs Ball’s Chilli Chutney.VIEW FULL RECIPE
A refreshing summer lunchtime favourite, served with herbs and a dash of Mrs Ball’s Lite Chutney.VIEW FULL RECIPE
A spicy, Indian-style fritter snack with rich flavours, best served with Mrs Ball’s Peach Chutney.VIEW FULL RECIPE
A fun twist on your average sticky chicken stir fry, served on a waffle with Mrs Ball’s Chilli Chutney.VIEW FULL RECIPE
A legendary local dessert, now featuring everyone’s beloved Mrs Ball’s Peach Chutney.VIEW FULL RECIPE
An exciting way to enjoy a local favourite salad, served with Mrs Ball’s Chakalaka Chutney.VIEW FULL RECIPE
1. Heat the oven to 200°C. 2. Heat oil in a frying pan over a medium heat. Cook the onions and garlic for a 1-2 minutes until onions have softened. 3. Stir in the chutney, Worcestershire sauce and mayonnaise. 4. Season to taste. 5. Arrange chicken pieces on a foil-lined baking tray and spoon over the chutney mixture. 6. Roast for 40-45 minutes until cooked through and sticky.
1. For the mince: Soak the bread in milk. In a saucepan over a low heat, fry the onions and apple in butter until softened but not discoloured. 2. Add the curry powder and cook for 1 minute. 3. Add the onions and apple to the mince, Mrs Ball's Original Chutney, sultanas and lemon juice mixture. 4. Fork the bread into the meat. Season with salt and pepper. 5. Cook the mixture in a frying pan. 6. Refrigerate for 1 hour. 7. For the spring rolls: Divide the bobotie mince equally between the spring roll wrappers by placing filling in the centre of each wrapper. Fold the two opposite side corners on top of it. Form rolls by rolling it up from one of the exposed corners to the other. Brush each roll with beaten egg white. 8. Heat oil in a deep fryer and fry each pastry roll until golden brown. 9. Serve with Mrs Ball's Sweet Chilli Sauce as a dip.
1. For the marinade: Mix all the ingredients together and rub into the chicken. Cover pieces with the rest of the marinade and allow to marinate for 12-24 hours - the longer, the better! 2. For the sauce: Heat the oil in a pot and lightly fry the onions, garlic, chillies and ginger until softened. Add the rest of the ingredients and bring to the boil. Adjust the seasoning. Take off the heat and puree the sauce until smooth. For a creamy sauce, add a little sour cream now and stir well. 3. For the chicken: Make your braai as usual. When the coals are ready to cook, lift the chicken from the marinade, removing any leaves that may be stuck to it. Reserve the marinade to baste the chicken fillets while cooking. Remove from the heat once cooked through. 4. Assemble your burgers using fresh breadrolls, tomato, lettuce, chicken and piri-piri sauce. Serve with warm potato wedges or fries.
1. Preheat the oven to 160°C. 2. Roll the pastry out on a floured surface. Cut out circles to fit your quiche tins (either individual or for the large one). Line the tins and prick the bottom. Bake blind for 12 minutes. 3. In a frying pan, heat the butter and fry the onion until softened. Add balsamic vinegar and chutney, and combine well. Season with salt and pepper. 4. Divide the onion mixture between the baked quiches and spread evenly. 5. Mix biltong, Peppadew®, basil and cheese together. Spoon over the onion mixture. 6. Whisk eggs and milk together. Divide between the quiche dishes to evenly cover the biltong mixture, until ¾ full. 7. Bake for 15 minutes or until egg has set. Serve warm or cold.
1. For the dip: Mix all the ingredients together and allow to infuse for 15 minutes before serving with bhajia as a dip. 2. For the bhajia: In a bowl, combine all the ingredients - except for the oil and water - and mix well. Add a little cold water until the batter is thick yet easy to drop off a spoon. 3. Heat the oil in a frying pan to ±170°C. Drop spoonfuls of the mixture into the oil and fry until golden brown. 4. Drain on paper towel and serve warm on a banana leaf with a dip on the side - your guests will love you!
1. For the waffles: Heat or toast waffles until hot and crispy. 2. For the stir fry: Heat oil in a wok. Add vegetables and lightly fry for 5 minutes until softened but still crunchy. Sprinkle with sesame seeds. Season with salt and pepper. Set aside. 3. For the chicken and sauce: Place all the sauce ingredients in a pot and bring to the boil. Simmer for 3 minutes and adjust seasoning to ensure the sauce is strong in flavour. Dip chicken tenders into the sauce. 4. To assemble the waffles, stack the chicken and vegetables. Drizzle with any leftover sauce. 5. Garnish with extra coriander leaves.
1. Preheat the oven to 150°C. Grease and double-line deep cake tins with grease-proof paper (sides and bottom). 2. Boil fruit mix, butter, dates, rooibos, sugar and chutney for 10 minutes. 3. Remove from the heat and add 1 tsp bicarbonate of soda. As it becomes frothy, stir gently and leave to cool for at least 2 hours. 4. Stir in the cherries, nuts, eggs and brandy. Fold in the sifted ingredients until all is combined. 5. Spoon batter into the cake tins until ¾ full. Smooth over the top. 6. Bake for 2 hours or until a skewer comes out clean - be sure to check after 1¾ hours. 7. If you find the top darkening too quickly, lightly place a piece of foil over the top. 8. Before unmolding, allow to cool in the pan for 1 hour. 9. Once cool, pour a little extra brandy over the top and wrap cake in foil.
1. For the sauce: Combine all the ingredients and mix well. Set aside and allow flavours to infuse for 10-15 minutes. 2. In a glass bowl, mix the red kidney beans and butter beans together. Add the chakalaka sauce and mix well. Adjust the seasoning with salt and pepper. 3. To assemble, spoon bean salad into each lettuce cup and arrange on a platter. Top with croutons and spring onion.
1. Preheat the oven to 220°C. 2. Heat naan for 5 minutes until puffed out. 3. Heat balsamic vinegar in a pot. Add the chutney and beetroot, and heat for 2 minutes. Season with salt and pepper. Set aside to cool for 5 minutes. 4. Generously spread the beetroot chutney over the naan breads. 5. Top with rocket or baby spinach and arrange salami and goat's cheese on the top. 6. Garnish with spring onion.
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