PRAWN AND MANGO SUNSHINE SALAD THREE WAYS
Pick your party starter! Featuring a creamy dressing and candied pecans this versatile recipe gives you the option of a seafood salad, retro prawn cocktail or scrummy baguette bites.
Recipe on page 66
SMOKY BACON BUTTER-ROASTED CHICKEN WITH ICEBERG SALAD
A delectable cut of drumstick and thigh, make your chicken Marylands even tastier with butter-stuffed skin. Radishes and almonds give your iceberg lettuce salad extra crunch.
Recipe on page 66
BARBECUED PORK STEAKS WITH PINEAPPLE MOJO SAUCE
Make your own Cuban-inspired mojo (pronounced mo-ho) marinade and sauce featuring the signature citrus, garlic and chilli flavours with extra fruity flair. And serve your succulent steaks with a spicy, zingy rice salad.
Recipe on page 66
AUSSIE ALE AND BBQ SAUCE MARINATED STEAK WITH FRENCH ONION POTATO SALAD
Marinate your rump steaks overnight for beaut BBQ beef. And use red-skinned spuds and chargrilled bacon for the potato salad, plus the secret ingredient – French onion soup mix!
Recipe on page 68
PERI PERI CHICKEN BURGERS WITH AVOCADO SALSA
Turn up the heat with a homemade spicy sauce for your Portuguese-style grilled chicken fillet burgers. Use your peri peri as a marinade and to add oomph to aioli. So hot!
Recipe on page 68
MUSHROOM AND HALOUMI BURGERS
Crumbed and fried cheesy ’shroom and lentil patties topped with grilled haloumi slices make for mouthwatering meat-free burgers. PS, your special sauce comes into play again.
Recipe on page 69
CHEESE-STUFFED BEEF AND CHORIZO BURGERS
Shape sausage meat and mince around mozzarella for juicy patties that ooze gooey cheese. Quick-pickled qukes and your own special sauce make this burger a barbecue sensation.
Recipe on page 69
