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.

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!

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.

Mediterranean chicken:

150ml Blueberry dressing
2 cloves garlic, crushed
30ml chopped fresh oregano
Salt and pepper
150ml oil
150g ready to eat prunes, quartered
150 ready to eat apricots, quartered
100g green olives
50g capers
1 bay leaf
4 boneless, skinless chicken breasts
175ml white wine

Mix together all the above ingredients (except wine and chicken) to make the marinade. Place chicken in the marinade, cover and leave in fridge overnight. Preheat oven to 180C. Arrange chicken in a shallow baking dish in a single layer, pour over marinade. Pour the wine around and bake for 40 min until the chicken is well browned.

Spicy Broccoli with Blueberry Dressing:

500g broccoli
3ml garlic flakes
15ml olive oil
1 red sweet pepper
4 chopped garlic cloves
2ml grated fresh ginger
15ml blueberry dressing

Cook broccoli and garlic flakes in boiling water until just done (about 5 min). While broccoli is cooking, stirfry in heated oil, sweet pepper, garlic and ginger. Drain off oil. Add cooked drained broccoli and sprinkle with blueberry dressing. Serve with oriental dishes or gammon.

Sticky Chicken Wings:

1.5kg chicken wings
Sauce:
3 tablespoons Blueberry Dressing
½ cup of hoisin sauce
3 tablespoons soy sauce
3 tablespoons tomato sauce
2 tablespoons crushed garlic

Wash and dry chicken wings. Marinate in sauce for at least 1 hour. Put chicken wings on a foil-lined baking tray. Bake at 190 degrees C for 25 minutes. Turn and bake for 20 minutes until deep brown.