05 Jan Picnic Snacks | Pigs in a blanket | Sriracha chicken and baby spinach roti’s | Corn, mint and cucumber salad with mustard dressing | Curried hake empanadas with sweet chilli peach sauce | Crunchies
Posted at 14:28h
in Chicken, Dessert, Fruit, Kaapse Kombuis Kuiers op Radio KC, Nibbles / Amuse-bouche, Pork, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine




Ingredients
Pigs in a blanket
- 1 packet Magpie puff pastry, rolled out and cut into 12 squares
- 500 grams Boerewors, cut into 12 pieces
- 1 egg, beaten with splash of water
Sriracha chicken and baby spinach roti's
- 1 packet Magpie roti's, cooked according to package instructions
- 1 whole roasted chicken, meat removed and shredded
- 50 ml sriracha sauce
- 300 ml mayo
- Some Hinds black pepper
- 200 grams baby spinach leaves, washed and dried
Corn, mint and cucumber salad with mustard dressing
- 2 tins Rhodes quality sweetcorn in brine
- 1 cucumber deseeded and cubed
- A handful of mint, washed chopped and chopped
- 50 ml White wine vinegar
- 150 ml Willow Creek Persian Lime flavoured Olive Oil
- Zest and juice of 1 lemon
- 15 ml whole grain mustard
- Salt and pepper to taste
Curried hake empanadas with sweet chilli peach sauce
- 500 grams hake fillets, chopped into cubes
- 1 onion, finely chopped
- 4 Garlic cloves, peeled and minced
- 15 ml Fresh grated ginger
- 30 ml Pakco roasted masala curry powder
- 1 tin Rhodes quality chopped tomatoes
- Salt, pepper and sugar to taste
- 1 packet Magpie shortcrust pastry
- 1 tin Rhodes quality peach slices
- 1 cup sweet chilli sauce
- Some Willow Creek Jalapeno flavoured olive oil for frying
Crunchies
- 170 grams Butter
- 45 ml golden syrup
- 5 ml Bicarbonate of soda
- 100 grams White sugar
- 50 grams brown sugar
- 5 ml salt
- 1 cup desiccated coconut
- 1 1/2 cups oats
- 1 1/4 cups SASKO cake flour
- 5 ml Hinds ground cinnamon
- 5 ml Hinds ground ginger
- Some melted chocolate to drizzle over the crunchies
Instructions
Pigs in a blanket
- Brush each pastry square with some egg and place the boerewors pieces on top, corner to corner so that it forms a diamond shape.
- Fold the other 2 corners together and make sure they stick to each other.
- Brush with some more egg and bake for 15-20 minutes on 190 degrees Celsius or until the boerewors is cooked and the pastry is golden brown.
Sriracha chicken and baby spinach roti's
- Mix the chicken, sriracha, mayo and pepper together.
- Fill each roti with the chicken mix and some of the baby spinach.
- Roll up tight and place in the fridge until you are ready to serve.
Corn, mint and cucumber salad with mustard dressing
- Mix the corn, cucumber and mint together and keep aside.
- Mix the vinegar, olive oil, lemon zest and juice and mustard together and season to taste.
- Pour over the salad, mix and serve.
Curried hake empanadas with sweet chilli peach sauce
- Heat some oil in a pan and add the onion, garlic and ginger and fry for 5 minutes.
- Add the curry powder and fry for another 5 minutes.
- Add the hake and tinned tomato and cook through until the hake is cooked. The filling shouldn’t be too runny.
- Season with salt, pepper and sugar and cool down completely.
- Place some of the filling onto each pastry disc and fold closed.
- Press closed with a fork and brush with some beaten egg.
- Bake for 15-20 minutes on 190 degrees Celsius or until golden brown.
- Place the tinned peach slices in a saucepan and bring to a boil.
- Puree with a stick blender and add the sweet chilli sauce and cook on a low heat until sticky.
- Serve with the empanadas.
Crunchies
- Place the butter, syrup, white sugar, brown sugar and salt in a saucepan and melt together.
- Add the bicarb and mix through.
- Mix the coconut, oats, flour and spices together and add the wet ingredients.
- Mix until combined and pour into a prepared baking dish.
- Bake for 20-25 minutes on 170 degrees Celsius. Cool down.
- Cut into squares and drizzle with some melted chocolate.