Johannesburg - Having a picnic? You'll want to look at these recipes from Angela Day...
BARBECUE RIBS
Serves 6-8
150ml brown sugar
100ml chutney
125ml cider vinegar
200ml tomato sauce
15ml paprika
15ml Worcestershire sauce
15ml honey
15ml chopped rosemary
15ml chopped garlic
2kg rack of smoked-pork ribs
Combine all the ingredients and mix well.
Pour over the ribs and leave to marinate for a few hours or overnight. Remove from the marinade and place the ribs on an oven tray lined with tinfoil (this will make cleaning the pan much easier).
Roast at 200ºC for 40-50 minutes. Turn and baste ribs with the marinade frequently.
When cooked, remove and cool.
Cut the rack into individual ribs between the bones.
PRAWN LETTUCE CUPS
Serves 6-8
DRESSING
45ml sweet chilli sauce
15ml fish sauce
30ml lime juice
15ml honey
5ml chopped garlic
SALAD
1-2 avocados, peeled and diced
200g cooked prawns, cut into chunks
1 large papino (small paw paw), peeled and diced
4 spring onions, white part only, finely chopped
60ml chopped coriander
whole butter lettuce leaves for serving, washed and dried
DRESSING: Combine all the ingredients and mix well.
SALAD: Combine the avocados, prawns, papino, spring onion and coriander and toss to combine.
Pour over dressing and serve in lettuce cups.
CHICKEN SATAY NOODLE SALAD
Serves 6-8
250g dried egg noodles
30ml peanut oil
1 red pepper, seeded and sliced
15ml chopped garlic
15ml chopped ginger
1 red chilli, seeded and chopped
3 chicken breasts, cooked and diced
half an English cucumber, peeled, seeded and sliced
4 spring onions, sliced
200ml coriander, chopped
SAUCE
125ml coconut milk
60ml smooth peanut butter
15ml rice vinegar
30ml sesame oil
5ml sugar
2ml chilli flakes, optional
Put the noodles in a bowl and pour boiling water over. Set aside to soften.
Heat the oil and fry the red pepper for a minute. Add the garlic, ginger and chilli and fry for another minute. Remove from the stove and combine with the chicken, cucumber and spring onions. Drain the noodles when soft and add to the chicken mixture. Mix in the sauce and stir in the chopped coriander.
Sauce: Combine all the ingredients and mix until smooth.
LEMON SQUARES
Makes 20-25
PASTRY
120g butter
30ml sugar
15ml icing sugar
2ml vanilla extract
500ml cake flour
1ml baking powder
1 egg
FILLING
200ml fresh lemon juice
10ml lemon rind
250ml sugar
3 eggs
1 egg yolk
3ml vanilla extract
60ml flour
In a large bowl, cream together the butter and both sugars with a hand-held mixer on medium speed until light and fluffy.
Beat in the vanilla. Sift the flour and baking powder. Add to the creamed mixture to form a dough.
Line a 20cm square cake pan with non-stick baking paper.
Press the dough into the base of the pan. Freeze for 15 minutes.
Bake at 180ºC for 15 minutes until pale golden brown.
Remove and pour on the filling. Return to the oven for 15-20 minutes until golden brown and set. Remove and cool. Refrigerate for an hour and cut into squares or bars.
FILLING: Combine all the ingredients and mix well until smooth.
Angela Day
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].
* See www.angeladay.co.za.
* Follow us on Twitter @verveangeladay
Saturday Star