A SAUCY BRAAI

Wellington’s takes the tradition of great taste to the great outdoors

CHEESY CHUTNEY GARLIC LOAF

1 fat baguette (French loaf) 3 garlic cloves, crushed 125g butter, softened 250ml (1 cup) Wellington’s Mild Chutney 250g mature cheddar cheese, grated Slice the baguette without cutting right through and place on a large piece of foil. Combine the garlic and butter and smear into the slice openings. Combine the chutney and cheese and spoon into the openings. Wrap in foil until needed. When ready to serve, bake in a preheated oven at 180ºC for about 20 minutes. Serve hot.

TIP: If in a hurry, buy a ready-made garlic loaf, unwrap the foil, add chutney and cheese between the slices, seal again and bake as directed. Serves 4-6

HONEY MUSTARD SLAW

2 x 300g packets ready-sliced coleslaw (or make your own by finely slicing carrots and cabbage) 3 celery sticks, finely sliced Handful seedless raisins 45ml (3 tbsp) chopped fresh parsley

Dressing: 125ml ( 1/2 cup) Wellington’s Honey Mustard Sauce 125ml ( 1/2 cup) plain yoghurt Juice of 1 lemon Salt and pepper, to taste Combine the coleslaw, celery, raisins and parsley in a bowl and toss to mix. Combine the dressing ingredients, whisk well, and pour over the salad, tossing to coat evenly. Serves 4-6

BOEREWORS KEBABS

750g boerewors, cut into 3cm chunks 185ml ( 3/4 cup) Wellington’s Steak House Sauce 12 wooden kebabs, soaked in water for 30 minutes 2 large red onions, quartered lengthways 12 cherry tomatoes 1 large green or yellow pepper, seeded and cut into chunks Salt and pepper Place boerewors in a dish, pour over Steak House Sauce and leave to marinate for at least 30 minutes, but not longer than 1 hour. To make up the kebabs, thread a wedge of onion onto each skewer, followed by a chunk of wors, a tomato, another chunk of wors and a piece of pepper. Place on the braai over a medium flame and baste with Steak House Sauce, turning until cooked through. Serves 4-6

STICKY CHICKEN

1 chicken, portioned 125ml ( 1/2 cup) Wellington’s Tomato Sauce 125ml ( 1/2 cup) Wellington’s Sweet Chilli Sauce 125ml ( 1/2 cup) Wellington’s Original Braai Sauce Finely grated rind and juice of 1 large orange Using a sharp knife, cut incisions into the chicken portions and place in an ovenproof dish so they fit snugly without overlapping. Combine the three sauces with the orange rind and juice and mix well together. Pour over the chicken and allow to stand for 1 hour. Bake in a preheated oven at 180ºC for 45-60 minutes, turning frequently so that the chicken is browned all over. You may need to add a little water during the cooking process. OR... Prepare the braai, remove chicken from marinade, saving the marinade, and wipe with paper towel. Braai the chicken pieces, turning frequently until cooked and golden brown all over. Heat the reserved marinade in a saucepan with 375ml (11/

2 cups) water or chicken stock, cooking until reduced and sticky. Serve with the chicken. Serves 4-6