Ingredients:

• 400 g Pack frozen ready-rolled puff pastry, defrosted
• 6 tsp Chocolate spread (e.g. Nutella)
• 36 mini-Marshmallows (or 6 regular-sized ones cut into 6)

Directions:

1. Roll out the puff pastry on a cutting board and divide into 6 squares, each ±10 x 10cm. Spread a teaspoon of chocolate spread over half of each square, leaving a clear edge of 1cm.
2. Scatter 6 mini marshmallows over the chocolate spread on each. Fold the uncovered pastry over the filling and press the sides together to prevent the filling from seeping out too much. Keep the pies as cold as possible and refrigerate if necessary.
3. Arrange the cold pies on a warm braai grid but leave the top uncovered so as not to puncture the puff pastry. Braai over medium-hot coals for 10 minutes in total, making sure the pastry is golden-brown underneath before turning the first time. Once turned, close the grid loosely and continue braaing.

Ingredients:

• 1 (16 ounce) can green beans, drained
• 1 (16 ounce) can yellow wax beans, drained
• 1 (16 ounce) can red kidney beans, drained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 (4 ounce) jar chopped pimento peppers, drained
• ½ cup vinegar
• ½ cup vegetable oil
• ¼ cup white sugar
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste

1.  Gather all ingredients.
2. Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
3. Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil.
4. Cook and stir until sugar is dissolved, about 5 minutes.
5. Remove saucepan from burner and pour dressing over bean mixture; toss to coat.
6. Refrigerate until flavors blend, 8 hours to overnight.

Ingredients:

• 1 tbsp. Vegetable Oil
• 1kg Beef Chuck, roast & boneless
• ½ tsp. Ground Cumin
• 450g Salsa Verde
• ½ White Onion, thinly sliced
• 2 Cloves Garlic, chopped
• ½ cup Fresh Cilantro, chopped
• 12 Tortillas, warmed
• Salt & Pepper to taste
• 250g Lettuce, shredded
• 250g Tomatoes, chopped
• 1 Avocado, for topping
• Lime wedges, for serving

Directions:

1. In your LK’s Cast Iron Skillet, heat the vegetable oil over medium-high heat.
2. In a medium bowl, add the beef and season with the cumin, salt and pepper to your preference.
3. Add the beef to the skillet and cook until golden brown, +- 3 minutes per side.
4. Transfer the meat to a slow cooker and top with the salsa, onion and garlic. Cover and cook on high for +-6 hours.
5. Remove the meat and place on your LK’s Steak Board. Shred with 2 forks, discarding the excess fat.
6. Return the meat to the slow cooker and stir in the cilantro.
7. Place the tomato and lettuce in your tacos, add the meat in the tortillas and top with the lime wedges and avocado slices. Enjoy!

Ingredients:

• 1kg Leg of Lamb
• 1 ½ tbsp. Rosemary, chopped
• 1 ½ tbsp. Thyme, chopped
• 2 Sage Leaves, chopped
• 1 ½ tsp. Salt
• 1 tsp. Pepper
• 1 tbsp. Garlic Paste
• 1 tbsp. Olive oil
• 1 tbsp. Lemon Juice

Directions:

1. Preparation: In a small bowl, add the herbs, garlic, salt, pepper, olive oil and lemon juice to make a paste. Score the lamb with small criss-cross cuts around the leg. Gently rub the herb paste over the lamb, making sure that you get it into all of the curves and cuts. Let the lamb rest for at least two hours before roasting to ensure the flavours enhance the meat.
2. Low and slow: Take the LK’s Rotisserie (STD. Pronged) spit and insert in through the lamb. Ensure you place the meat in the centre of the skewer to keep the weight balanced and secure the meat using the prongs that come with your LK’s Rotisserie. Roast the lamb over low heat until it reaches an internal temperature of 65°C. Take the lamb off the spit and let it rest covered with foil for +-20 minutes. Slice and serve on your Plankie Steak Serving Board and enjoy!

Ingredients:

• 1 Oil to cover the base of your potjie
• 1kg Lamb (on the bone)
• 2 Onions, chopped
• Chunks of Potatoes, Carrots, Baby marrows and Green Beans
• 2 tsps Ginger and Garlic paste
• Salt to taste
• Black Pepper to taste
• 1 400gr can of Diced Tomatoes
• A few Bay Leaves

Directions:

1. Place the pot on the fire and heat the oil.
2. Add the onions and fry until soft and translucent.
3. Add the lamb and the ginger and garlic paste and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine or water.
4. Add salt and black pepper.
5. When the meat is brown, add the diced tomatoes and the bay leaves.
6. Put the lid on and gently simmer for approx an 1 hour.
7. Add the potatoes and the carrots first and cook for about 30-40 minutes before adding the baby marrows and the green beans.
8. Taste and add a bit more salt and black pepper if needed.
9. Don’t stir the pot, but gently shake to ensure that there is enough liquid in the bottom and that it’s not burning. If unsure, add a bit more wine or water.
10. Replace the lid and simmer for another 20-30 minutes
11. Remove the pot from the fire and serve hot with rice.

Ingredients:

• 1 kg Chicken Wings
• 2 tbsp. Olive Oil
• 4 tbsp. Honey
• 4 tbsp. Dark Soy Sauce
• Grated Ginger
• 2 Cloves Garlic, finely chopped
• 1 tsp. Chilli Flakes
• Salt and Pepper, to taste

Directions:

1. Start a fire in your LK’s Entertainer Braai using your preferred source of heat.
2. Chop the tips of the wings off and discard.
3. Cut the wings through the joint to have 2 pieces.
4. Combine the ingredients (not the chicken pieces, yet) in a bowl and mix well. Once done, toss in the chicken pieces. Make sure each piece is nicely coated.
5. Cover the bowl and leave in the fridge to marinate for +- 30 minutes.
6. When you are ready to braai, place the chicken wings skin-side down onto the grid.
7. Braai for +- 10 minutes, turn them over and baste with 2 tablespoons of the marinade. Braai the wings for another 10 minutes. Repeat turning around every few minutes until the wings are golden brown and sticky
8. Serve on your LK’s Plankie Serving Steak Board and enjoy.

LK's Products You Will Need:

• 3-in-1 Jaffle Maker
• Non-stick Grill Spray

Ingredients:

• 250g Marshmallows
• 360g Nestle caramel treat
• 6 Hot cross buns

Directions:

1. Slice the hot-cross buns though the middle and evenly spread the cut-side of each hot-cross bun with caramel.
2. Top each bun base with a marshmallows or two, and cover with the bun tops. Gently press to sandwich together.
3. Grease your LK’s 3-in-1 Jaffle Maker using LK’s Non-stick Grill Spray.
4. Place over coals for +-6 minutes or until the marshmallows melt. Enjoy!

Ingredients

• 2kg Spare rib

For the Rub:

• 1 tbsp. Smoked paprika
• 1 tbsp. Brown sugar
• 1 tsp. Garlic powder
• 1 tsp. Ground black pepper
• 1 tsp. Onion powder
• 1 tsp. Kosher salt
• 1 tsp. Dried oregano

For the Marinade:

• ½ cup Olive oil
• ½ cup Soy sauce
• ¼ cup Tomato Sauce
• Black pepper, to taste

Directions

1. Start your braai.
2. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, black pepper, onion powder, salt, and oregano.
3. Use your hands to literally sprinkle the rub over both sides of the ribs and the edges.
4. Over medium heat, braai the pork ribs for +-30 minutes.
5. Remove the ribs from the braai, place on your LK’s Wooden Steak Board and cut into single ribs.
6. In a large bowl, add the olive oil, soy sauce, tomato sauce and black pepper. Toss the ribs to be well coated and leave for +-3 minutes for the marinade to soak into the meat.
7. Transfer the coated ribs back to the coals and braai for +-10 minutes; until the sauce is warm and glazed. Serve with bakes potatoes and enjoy!