Menu
Appetizers
Samoosas (Monique)
White Bean Dip (Mascha)
Veggie Sticks with Dip (Kelly)
South African Cherry Bacon Skewers (JC)
Main
Coca Cola Chicken (Kelly)
Lamb (or beef) kebabs (Colleen)
Pesto Pasta (Nicky)
Rocket Salad with Pear and Parmesan (Mascha)
Dessert
Choux pastries, maybe a croc en bouch (Kelly)
Venezuelan Lime Pie (Monique)
Miscellaneous info
Husbands included
Clare & Alison not attending
Alex might not be attending, due to losing his wisdom
Subscribe to:
Post Comments (Atom)
Print 
PDF
Marinated lamb with rosemary & mint (serves 10)
ReplyDelete300g plain yoghurt
3 Tbs mint sauce
2 Tbs chopped fresh rosemary
salt and pepper
+- 40 cubes lamb or beef
button mushrooms
red onion
If using wooden skewers soak in water to prevent burning.
Mix together the yoghurt, mint and rosemary. Season with salt and pepper. Add the lamb, mix well and marinate for at least 10 min.
Thread the lamb, mushroom and onion onto skewers (you could also add courgette or red pepper) Cook on very hot griddle/grill/barbeque for about 5/7 min, turning skewers so that coloured all round.
Coca Cola Chicken
ReplyDeleteBrown Chicken wings/legs with chopped spring onions
Add coke to cover meat, simmer till reduced and sauce is sticky. Add salt & lemon juice to taste. Dark soya sauce adds colour if not dark enough.
Choux Pastry
60g flour, sifted
150ml cold water
50g butter
2 eggs
1 tsp sugar for sweet choux or salt and pepper for savory
Bring butter and water to the boil, turn off fire. Tip in flour & seasoning all at once. Stir until the dough forms a ball and leaves sides of the pan. Beat in 2 eggs until dough is glossy and well mixed.
Grease a baking sheet, sprinkle lightly with water. Place heaped teaspoonfuls on the tray and bake for 10 mins @ 200C and then 15-20 mins @ 220C, or until crisp and golden.
Fill with cream, custard, savoury filling etc.