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Umngqusho risotto

2 1⁄2 hours

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Ostrich-and-ricotta meatballs

30 minutes

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Chicken tortillas

20 minutes

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15 minutes

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Sticky chicken with brown rice

40 minutes

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Seafood boil

25 minutes

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Chicken cordon bleu

15 minutes

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Eid chicken curry

40 minutes

Battered and

Hot buttered rice

30 minutes

Bacon recipes

Pork rashers with potato salad

30 minutes

South African

Tripe and ujeqe

3 hours

Braai recipes

BBQ chicken skewers

20 minutes

BBQ chicken skewers

By TASTE

Serves 2

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes marinating

Cooking Time 20 minutes

Ingredients

400 g free-range skinless chicken mini breast fillets
4 T Woolworths bourbon BBQ sauce
1 red onion, cut into wedges
1 pineapple, cubed
Woolworths Heat & Eat naan bread, for serving
double-cream plain yoghurt, for serving
sliced jalapeños, for serving

For the salad, combine:

1 Mediterranean cucumber, shaved
1 carrot, shaved
2 radishes, thinly sliced
1 spring onion, thinly sliced
1 lime, juiced
fresh coriander, for serving

Method

1. Marinate chicken mini breast fillets in BBQ sauce for 30 minutes.

2. Thread the chicken, red onion, and pineapple onto 2 large soaked bamboo skewers and baste with the remaining marinade.

3. Place on a baking tray and roast at 220°C for 20 minutes, or until cooked through and just catching. Alternatively, braai over hot coals.

4. Serve the skewers with the salad and Woolworths Heat & Eat naan bread, double-cream plain yoghurt and jalapeños.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Umngqusho risotto

Ostrich-and-ricotta meatballs

Chicken tortillas

Stir-fried pork mince

Sticky chicken with brown rice

Seafood boil

Chicken cordon bleu

Eid chicken curry

Hot buttered rice

Pork rashers with potato salad

Tripe and ujeqe

BBQ chicken skewers

BBQ chicken skewers

Ingredients

Method