Nelly’s Recipe Step 1: Soak 1 cup dried cranberries in 1 cup of pineapple juice. Allow to soak in the fridge for at least 4 hours. For best results, soak overnight. Step 2: Pre-chill these ingredients: 1 part lemonade 1 part cranberry juice 1 part ginger ale 1 part red wine or pink champagne for alcoholic
Ingredients 4 large Garlic 1/3 cup Olive oil 4 tbsp. Maple syrup Sea salt Paprika 1/4 cup Olivia oil 2 tsp. Dijon mustard 2 tbsp. Balsamic vinegar Method Chop the top off 4 large garlic. Pour 1/3 cup olive oil over garlic until well saturated. Drizzle 1 tbsp. maple syrup over each bulb. Season with
Ingredients 600g pork shoulder 3 cloves garlic – finely chopped 1 brown onion – sliced 1/3 cup rice bran oil 2 tbsps. corn flour 1 cup balsamic vinegar 1/4 cup light soy sauce 2 tbsps. kicap manis 1 cup chicken stock 1 cup apple juice 1/3 cup sugar Salt & pepper 1 lime – juiced
Ingredients ¼ cup hoisin sauce 2 tablespoons peanut butter ¼ cup coconut cream ¾ teaspoons sugar 2 tablespoons of warm water 5 drops fish sauce ¼ cup peanuts (roasted, ground for garnish) Method Combine the first 6 ingredients in a saucepan and heat over medium heat. Stir to mix well until all ingredients are blended
Ingredients 1 large pear, peeled and cored 1 ripe plum, deseeded 1 onion 4 cloves garlic, crushed 2 dried chillies, optional 1/3 cup light soy sauce 1 tablespoon sugar 1 teaspoon sesame oil 4 tablespoons vegetable oil 1/2 teaspoon white pepper Method Blend all ingredients into a smooth paste. Or… make into a stir-fry sauce!
Ingredients Serves 4-6 6 cups cooked rice 3 cups rinsed rice. 4 cups water. Bring to boil. Turn heat to low. Simmer until all water is absorbed (approximately 6-8 minutes). Turn off heat. Let rest for at least 5 minutes. Fluff rice with a fork. Let cool. 6 tablespoons canola oil 3 eggs 2 anchovies
Ingredients 400g green beans, ends chopped off 1 red onion – sliced into slivers 1 punnet red grape tomatoes, cut into 1/2s 1 cup walnuts 1 cup feta, crumpled ½ bunch basil leaves Dressing: 1/3 cup extra virgin olive oil 4 tbsp. balsamic glaze 1 lemon, juiced and grated rind 1 clove garlic – minced
Ingredients 2 peaches 1 cup cranberries 8 rosemary sprigs 4 tbsp. rosemary simple syrup 1 bottle of prosecco Method Make rosemary simple syrup. Place 1/2 cup of sugar and 1/2 cup of water in a pot. Bring to a boil and then remove from heat. Add rosemary sprigs. Stir and let cool. Chill until ready
Ingredients 1 tbsp. vegetable oil 1 small onion, diced 2 jalapenos. diced 1/2 cup full cream milk 600g melting cheese, diced 1 cup coriander, chopped 1 pkt tortilla chips Method Heat oil in saucepan. Add onion and jalapenos. Sauté until fragrant. Pour in milk. Reduce heat. Add cheese gradually until melted and combined. Finish with
Ingredients 1kg Lamb Cutlets 350mL Pale Ale Marinade: 2 cloves Garlic 2 large Golden Eschalots 1 sprig Rosemary, stripped from stem 2 tbsp. Honey 1/2 cup Extra Virgin Olive Oil Sea Salt Black Pepper Zesty Herb Dipping Sauce: 1 cup fresh Parsley, packed 1 cup fresh Coriander, packed 1 clove Garlic 1 small Golden Eschallot
Ladies BBQ Masterclass
