Servings
Prep Time
4-6
people
45
minutes
Cook Time
1
hour
Servings
Prep Time
4-6
people
45
minutes
Cook Time
1
hour
Ingredients
Pork sausage and chicken tray bake
1
kg
pork sausages
1
kg
chicken drumsticks
1
kg
Chicken thighs,
30
ml
Hinds Mixed herbs
30
ml
Hinds chicken spice
30
ml
Willow Creek basil flavoured olive oil
1
tin
Rhodes quality chopped and peeled tomatoes
1
tin
Rhodes quality tomato puree
2
onions,
peeled and quartered
6
garlic
cloves, peeled and halved
Flat breads
3
cups
Sasko self raising flour
1 1/2
cups
double cream plain yogurt
5
ml
salt
Willow Creek Parmesan flavoured olive oil
Red cabbage, chilli and flat leave parsley salad
1
medium sized
red cabbage, thinly sliced
10
ml
cumin seeds, toasted
50
ml
red wine vinegar
50
ml
sugar
5
ml
salt
2
large
red chillies, sliced
A handful fresh Italian parsley leaves
Chocolate brownies
1
kg
SASKO chocolate bake mix
400
ml
milk
400
ml
oil
200
grams
dark chocolate chips
2
tins
Caramel Treat
250
grams
cream cheese
10
grams
gelatine powder, mixed with 50ml water
100
grams
pistachio nuts
toasted and chopped
Instructions
Pork sausage and chicken tray bake
Mix the mixed herbs, chicken spice and olive oil together and rub the chicken with it.
Place the sausages, chicken, onions and garlic in a prepared oven dish and pour over the tomato.
Place in the oven and roast until golden brown.
Flat breads
Knead the flour, yogurt and salt together.
Roll the dough into balls and roll out on a floured surface.
Place the dough on a hot griddle pan and bake on both sides until puffed up and browned.
Drizzle with the olive oil and keep warm.
Red Cabbage and chilli and flat leaf parsley salad
Mix all the ingredients together and place in the fridge.
Serve with the tray bake and flat breads.
Chocolate Brownies
Mix the eggs, milk and oil together.
Mix the chocolate bake mix with the chocolate chips and add to the wet ingredients.
Mix until combined and pour into a prepared baking tin.
Bake for 30-40 minutes until just cooked. Cool down.
Whisk the caramel treat and cream cheese together.
Melt the gelatine in the microwave and add to the caramel mix.
Spread on top of the brownie and place in the fridge until set.
Sprinkle over the pistachios, cut into squares and enjoy.