• 1 cup of tomato sauce (ketchup)
• 1 cup of water
• 1/2 cup of soy sauce
• 50 ml of Worcestershire sauce (increase soy sauce if you do not have Worcestershire sauce)
• 60 ml vinegar
• 1/2 cup of oil
• 1/2 cup of chutney
• 2 ml of freshly ground black pepper
• 1 ml of ginger
• 10 ml of mustard (optional)
• 1 clove of garlic
• 1 tsp paprika
• 1 tsp of dried parsley
• 1 heaped tbsp of brown sugar or honey
• a few drops of Tabasco sauce

Combine all the ingredients and pour over meat.

Chef’s tips

• Meat should be marinated for at least 24 hours
• Apricot or peach jam can be substituted for the chutney – you can use orange marmalade too.

• 1 kg chicken breasts cut into cubes
• 4 leeks, white part only, cut into 2.5 cm lengths
• 1 large onion, cut into bite-sized pieces
• 3-4 sweet  green peppers, seeded and cut into bite-sized pieces
• 1 clove garlic, finely chopped
• 2.5 cm of fresh ginger, finely chopped
• 125 ml soy sauce
• 4 tbsp mirin
• 4 tbsp sake
• 2 tsp sugar
• 1/4 tsp cayenne pepper

Directions

1. Arrange two pieces of chicken, one piece each of leek, onion and sweet green pepper on oiled bamboo skewers, starting and ending with the chicken.
2. Put the chopped garlic,  ginger into a small saucepan with the soy sauce, mirin, sake, sugar and cayenne pepper. Bring to the boil and pour over the skewered chicken; allow the skewers to marinate for 30 minutes.
3. Place the skewers on a hot grill and cook them for 2 or 3 minutes on each side.  Remove them from the grill, dip them into the marinade again and grill them again until the chicken is done – about another 5 minutes.

Chef’s tips

• Sherry can be substituted for mirin
• Soak wooden kebab sticks in water for half an hour before using.  This way the skewers will bot burn or catch alight on the BBQ

• 1 kg minced chicken breasts
• 4 tbsp olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp lemon rind – finely grated
• 1 onion – finely diced
• 1 cup chopped fresh coriander
• 5 cloves garlic – finely chopped
• Salt, freshly ground pepper

• Combine all the ingredients in a bowl and mix until an even mixture is obtained
• Refrigerate for 1 hour
• Shape the mince into kebabs, around a skewer
• Place on the coals and allow to cook for about 3 minutes on each side

• 1 small onion very finely chopped
• 100 gr of Kalamata style olives
• Salt and pepper to taste
• 4 oranges, peeled, sliced crosswise, seeds, white bitter pith and the membrane removed .
• 3 tbsp of good quality olive oil

Combine all the ingredients in a bowl, allow to stand for about an hour so that the flavors can blend.

Chef’s tips

1. Sprinkle 1 tbsp of chopped mint (na’na) over the salad just before serving.
2. If you do not like mint, you can add a few shreds of lettuce leaves.

• 250gr white beans (buy the frozen)
• 250gr chickpeas (buy frozen or in the tins)
• 1 tin red beans drained
• Salt
• 2 tbs olive oil
• 3 tbs lemon juice (fresh is best)
• 1/2 clove garlic (optional)
• 2 green onions chopped
• 1/2 cup chopped parsley
• 1 tbs chopped coriander leaves
• 1tbs chopped mint
• 1 tbs chopped basil
• 50 gr black olives (the crinkly ones that look like big raisins)

Salad Dressing

• 4 tbs olive oil
• 2 tbs balsamic vinegar
• 2 tsp mustard
• 1/2 tsp sugar
• Pepper & salt to taste

Directions

1. Boil 4 cups of water then add salt.
2. Add white beans and chickpeas and boil till soft, about 7—10min.
3. Drain and put in to mix or salad bowl.
4. Add the olive oil and lemon juice while the beans are still hot and mix.
5. Add the red beans (drained) mix
6. Add the garlic, parsley, coriander, mint, basil and olives.
7. Mix together the ingredients for dressing.
8. Pour over the salad and mix.
9. Add salt and pepper to taste.
10. Decorate with chopped parsley(optional).
11. Can be served warm, room temp or cold…Enjoy!

Your usual basic coleslaw of cabbage and carrots and a few extra ingredients.  Use a combination of white and red cabbage for a colorful twist

Dressing

• 2/3 cup oil
• 1/3 cup vinegar
• 2T soy sauce
• 1/2 cup sugar
• A generous amount of sesame seeds – 1 tbsp.
• Break some peanut brittle (sugar-glazed) into small bite sized pieces.

Directions

Mix all ingredient until well blended and stir into coleslaw shortly before serving. Remember red cabbage tends to ‘bleed’ so if you use it, use only a littl for a splash of colour and add just before serving otherwise you’ll end up with an unappetizing mess.

• 4 cups watermelon, cubed
• 1/2 cup lime juice
• 1/2 cup granulated sugar

Directions

1. Heat the lime juice and sugar in a small saucepan over medium heat.
2. Stir the juice frequently until the sugar has completely dissolved. Turn off the heat and set the juice aside.
3. Remove all seeds from the watermelon and puree in a blender until completely smooth.
4. Add the lime juice and blend until mixed.
5. Strain the mixture to remove any remaining pulp and pour into a large glass or metal baking dish.
6. Place the baking dish on a flat surface in your freezer.
7. After 30 minutes, use a fork to scrap any ice crystals off the side or bottom of the baking dish and stir them back into the liquid.
8. Repeat the process of scraping ice off the side every 20 to 30 minutes until it is completely frozen and has the texture of a slushy.
9. Give the granita one final stir with a fork, breaking up any large chunks of ice. You want the dessert to have a shaved ice texture when it is finished.
10. Leave it in the freezer, uncovered, for 30 minutes to an hour once it is frozen. This will help dry the surface of the ice and get the texture right.
11. Store in an air-tight plastic container or serve immediately with a little fresh whipped cream (leave out the cream for kosher cooking or substitute with a non dairy whip.