Sala Ingredients:

Lettuce
Cucumber
Mixed Peppers
1 cup diced fresh pineapple

Optional Extra Ingredients:
Cooked Bacon
Walnuts, almonds (sliced or slivered), or pine nuts
Feta cheese

Salad Dressing:
1/4 cup Goedgedacht Pineapple Vinegar Dressing
1/4 cup Goedgedacht Extra Virgin Olive Oil
Salt to taste
Freshly ground black pepper to taste

Ingredients:

¼ cup Goedgedacht Olive Oil
½ cup Goedgedacht Cranberry Dressing
½ cup Mrs Balls Fruit Chutney
½ cup Tomato sauce
¼ cup sugar
2 spoons Mustard
Worchester or Soy Sauce
Mixed herbs (or Oregano or Cayenne pepper)
Salt & Pepper to taste

Directions:

In a medium bowl, whisk together ingredients and chill covered in Fridge until ready for use. Add Chicken to marinade an hour or so before ready to cook.

Tip: to avoid the marinade blackening – partially braai the chicken before adding the marinade directly onto the meat as a basting while already on the fire.

Ingredients:

1 kg beef fillet or rump
Goedgedacht blueberry vinegar dressing
Extra virgin olive oil
2 red onions
1 red pepper
Tom yum Goong
Cabbage marinated in the blueberry dressing
Galangal
Julienned carrots
Coconut cream /milk
Jasmine rice
Rice paper

Dipping Sauce Ingredients:

Sweet plum sauce
Goedgedacht Blueberry Dressing
Ponzu sauce
Soy sauce
Chillies (optional)

Preparation:

Cut the fat off the beef and give to cats. Cut up and marinade strips of beef fillet and rump in vinegar for 8 hours.
Galangal (Thai spice in powder or root form – we used both. Soaked the root in boiling water all afternoon and used 1 cup of the flavoured water in the mix).

Method:

Flash fry in hot oil. Add red onions, red peppers, carrots, galangal, 1 sachet of Tom Yum Goong and cook for a few minutes.  Vegetables should stay firm/crisp.  Add tin of coconut cream or milk. Wrap in rice paper.

Mix the sweet plum sauce, Goedgedacht blueberry vinegar dressing, ponzu sauce and soy sauce in equal parts for dipping sauce for the rice paper parcels.

Serve with Jasmine rice.
Serves 6.

Alternatives:

For added heat, put some chillies in vinegar and  put on top.

Could also include broccoli, or chopped green beans.

Will work for chicken or prawns as well. For a sweeter flavour for chicken, add a can of drained mielies.

This recipe does well with Smoked salmon slivers as well.

Recipe should take 5 minutes to put together with salmon fillets either pre-cooked or with the slivers. I personally prefer the slivers.
An assortment of salad leaves works best including some spicy leaves like rocket.

Ingredients

• 2 x 175g packs of hot-smoked salmon fillet
• 1 crisp red apple, finely sliced
• 6 red radishes, finely sliced
• 1 red onion, finely sliced
• 1 tbsp baby capers

Goedgedacht Lime dressing

• ¼ cup extra virgin olive oil
• ½ cup Goedgedacht lime dressing
• dash of Tabasco sauce
• 2 tbsp dill, roughly chopped
• ¼ tsp sea salt
• pinch freshly ground black pepper

Method

In a large bowl, break up the salmon into big chunky pieces. Add the apple slices, radishes, red onion and capers. Mix together thoroughly.
Prepare the dressing by placing all the ingredients into a blender for a minute or two. Pour over the salmon salad and leave to marinate for up to 10 minutes.
Serve with fresh sourdough bread, or fill a crunchy baguette. Serves 4.

Recipe compliments of Big Merv

Goedgedacht Extra Virgin Olive Oil
2 nice big purple aubergines cut into large chunks
1 heaped teaspoon dried oregano
Salt and freshly ground black pepper
1 chopped onion
4 cloves garlic – sliced
good bunch chopped flat leaf parsley
2 Tbs capers – rinsed, soaked and drained and chopped
A handful of green Goedgedacht olives – stones removed.
2-3 Tbs Goedgedacht pineapple dressing
5 large tomatoes – skinned by putting in boiling water for a few minutes and then chunked.

Get out a cast iron pot. Pour in a couple of glugs of olive oil and heat up. Add the aubergine chunks and oregano. Season with a little salt and toss around so the aubergine is evenly coated with olive oil Cook on high heat for about 4-5 minutes giving pan a shake. You may need to do this in two batches, When aubergines are golden on each side, add the onion, garlic and parsley and continue cooking for another couple of minutes. Add more oil if it looks too dry. Throw in drained capers and olives. Drizzle over the pineapple dressing. When the vinegar has evapoorated, add the chopped (skinned ) tomatoes . 10 minutes cooking then serve. Add more chopped parsley on the top. Goes well with bread and salad or baby potatoes boiled and rolled in olive oil and parsley. Delish.

Can be eaten warm or cold as a side veg or just with potatoes or as antipasto.

Place the lamb chops in a bag with blueberry dressing, marinade, salt and pepper. Squeeze the air out of the bag & allow the meat to marinade. Chops can be pan fried or grilled. Delicious!

Add lime vinegar dressing to your potato salad or potato wedges.

Chicken salad with Mango:

250ml coconut milk
12.5ml Thai fish sauce
4 boneless and skinless chicken breasts
2 mangos cut into slices
4 spring onions sliced
62.5ml fresh coriander leaves fresh
62.5ml roasted macadamia nuts, roughly chopped

Sauce:
25ml olive oil
25 Lime dressing

Mix the coconut milk with the fish sauce in a large pan and heat until boiling point, stirring continuously. Turn heat down and add chicken breasts, cook on low heat for 10 minutes until chicken is cooked through. Let chicken cool down in the coconut milk mixture. Take chicken out of milk when cool and cut chicken into diagonal slices and plate individually.
Sauce: mix half cup of coconut milk with oil and the lime dressing in mixing bowl. Pepper and salt to taste. Pour sauce over chicken followed by the mangos, spring onions, coriander leaves and macadamia nuts.

Pork fillet and Pineapple:

400g pork fillet
15ml oil
4 cloves of garlic finely chopped
4 spring onions finely chopped
250ml fresh pineapple cut into pieces
12.5ml Thai fish sauce
12.5ml Lime dressing
125ml fresh coriander leaves finely chopped
62.5ml fresh mint finely chopped
500ml steamed spinach.

Cut fillet with a sharp knife into thin slices. Stir fry the garlic, spring onions and oil in a heavy based pan for 1 minute. Then take out of pan and put on one side. Stir fry fillet in the same pan for 3 minutes. Put the garlic and spring onions back into pan with the pineapple pieces, fish sauce and lime dressing and stir thoroughly. Sprinkle in the coriander with the mint, stir lightly through. Serve on a bed of steamed spinach.

Minty Blueberry marinade for Greek Style Lamb:

30ml Blueberry dressing
150ml Greek yogurt
45ml mango chutney
30ml freshly chopped mint
15ml of Worcester sauce
15ml tomato puree
700g boneless lamb cut into cubes

Stir the marinade ingredients together in a large bowl. Toss in the lamb ensuring each piece is well coated. Cover and refrigerate for at least 4 hours or overnight. Thread the meat onto skewers and grill, roast or braai until thoroughly cooked, basting when necessary.