LK's Products You Will Need

• LK's Kebab Grill Set
• LK's Stainless Steel Small Box Grid
• Optional:  LK's Kebab Lock

Ingredients:

• 6 Chicken breasts, skinless and boneless
• 1 Pineapple, peeled and cut up into chunks
• 1 Large onion
• Green Pepper

For the marinade:

• 2 tbs Thick soy
• 2 tbs Lemon juice
• 3 tbs Olive oil

For the basting sauce:

• 2 tbs Golden syrup or honey
• 1 Thumb-size piece of ginger, grated
• 2 tsp Thick soy
• Zest of lemon or lime
• A pinch of salt

Directions:

1. For the basting sauce, mix together all the ingredients and set them aside.
2. Cut the chicken into big chunks. In a ziplock bag, add the chicken chunks and the marinade ingredients and let it rest in the fridge for a few hours.
3. Cut the Pineapple, onion, and green pepper into thick pieces.
4. Use the LK's Kebab Grill Set to make your kebab by alternating pieces of chicken, pineapple, onion and green pepper onto the kebab spikes.
5. Place the Kebab Grill Set on the LK's Stainless Steel Small Box Grid over medium-hot coals.
6. Allow the kebabs to braai for 5 minutes before you apply the basting sauce. Turn the kebabs and keep on basting until they are cooked, golden brown and sticky.

ENJOY!

LK's products you will need:

LK's Non-stick Grill Spray
LK's Mild Steel Patty Grid
LK's Stainless Steel Oval Casserole

Ingredients

• 500g White bread flour
• 10g Instant yeast
• Pinch of salt
• 2 tbsp. Sugar
• 2 tbsp. Sunflower oil
• 250-300ml water, luke-warm
• Extra flour for dusting
• Butter, jam or cheese, as a side

Directions:

1. 1. In a small mixing bowl, add 50ml of the warm water with the sugar, oil and yeast. Mix and set aside for 5 minutes.
   2. In a larger mixing bowl add salt and flour then pour in the yeast mixture along with half of the warm water.
   3. Knead together until a smooth dough forms add more water if the dough is too dry, alternatively if the mixture is too wet add a little flour and knead.
      Tip: If the dough is too dry, add more water. If the mixture is too wet, sprinkle a little flour and knead until smooth
   4. Once your dough has formed, put it in a lightly oiled bowl and cover it with a damp cloth or cling wrap.
      Tip: Dough rises best in warm temperatures. Your kitchen counter will be fine on a warm day. But in colder weather you can place your dough in a LK’s Large Stainless Steel Oval Casserole and insert it in the oven. To get the oven nice and warm, preheat it to 200 ºC for 2 minutes and turn it off.
   5. Your dough is ready when it has doubled in size. Place the dough onto a floured surface.
   6. Use a rolling pin to roll the dough out into long rolls and slice into medallions which are an inch in width. Shape into balls and sprinkle with a little flour.
      You now have fresh homemade roosterbrood that s ready to be baked on the braai.
   7. Slightly flatten the dough with the palm of your hand.
   8. Lightly spray LK’s Non-Stick Grill Spray on your LK’s Patty Grid. Place the grid over low coals for about 15 minutes. Frequently turn until done.
   9. Serve hot with butter, jam or a cheese of your choice.

Roosterbrood can also be served as a side dish at your next braai!

LK's products you will need:

LK's #3 Red Enamel Potjie

Ingredients

For the curry paste:

• 1 Shallot, finely chopped
• 2 Cloves garlic, chopped
• 5 cm Knob ginger, chopped
• 1 Stalk lemongrass, chopped
• Fesh coriander (10g), finely chopped
• 1 Green chilli, deseeded
• Baby spinach (20g)

For the mussels:

• 2 tbsp. Coconut oil
• 2 x 400g Cans coconut milk
• Dash of fish sauce
• Juice of 2 limes
• 5 Dried lime leaves
• 2 tbsp Xylitol
• 3 kg Mussels, scrubbed; beards removed
• Extra fresh coriander and chopped chili, to serve

Directions:

1. For the curry paste, place all the ingredients in a blender until smooth and set aside.
2. Heat the potjie over medium heat coals.
3. Add the coconut oil and toss in the curry paste. Cook for 1 minute and stir in the coconut milk, fish sauce, lime
   juice and leaves, and xylitol. Bring to the boil, and add the mussels.
4. Place the lid on the potjie and allow the mixture to come back to the boil.
5. Lower the heat and simmer for 5–10 minutes, then remove your potjie from the heat. Remove any mussels that have not opened.
6. Serve hot with fresh coriander and extra chili

Enjoy!

LK's products you will need:

- LK's Cast Iron Skillet / Frying Pan 

Ingredients

• 500 g pasta screws
• 65 ml (¼ cup) sunflower oil
• 1 green pepper, seeds removed and finely chopped
• 1 red onion, chopped
• 1 x 240 g Tomato Purée
• 125 ml (½ cup) vinegar
• 1-2 tbsp Curry Powder
• 5 ml (1 tbsp) ground turmeric
• 125 ml (½ cup) Apricot Jam
• salt and freshly ground black pepper
• 65 ml (¼ C) chopped parsley
• 1 tsp chilli flakes
• parmesan cheese, grated

Directions

1. Cook the pasta screws as per the packet instructions and set aside too cool, add in a salad bowl of your choosing.
2. On medium heat, pour half the oil in the LK's Skillet. Add the onion and green pepper and fry until softened, but not browned.
3. Lower the heat and add the remaining oil, tomato purée and vinegar. Bring to boil.
4. Whisk in the curry powder, turmeric, and apricot jam and season to taste with the salt and freshly ground pepper. Continue to cook over low heat for 5 minutes.
5. Pour the curry sauce over the pasta and toss to mix. Add the parsley, chilli flakes and parmesan cheezse until serving.

ENJOY!

LK's products you will need

• LK's Non-stick grill spray
• LK's Stainless Steel Snoek Grid
• LK's Silicone Basting Brush
• LK's Cast Iron Sauce Pot

Ingredients:

• 2kg Large Snoek
• 1 Large Onion
• 1 Lemon, sliced

For the Marinade

• 1 Cup coriander
• ½ Tsp. fish masala
• 1 tbsp ginger-garlic paste
• 1 Tsp. red chili flakes
• A squeeze of lemon juice
• Fish spice, to season
• 1 Tbsp oil
• Salt, to taste

For the Basting Sauce

• 2 Tbsp. apricot jam
• Juice of 1 orange
• 1 Tbsp. butter

Directions:

1. For the marinade, mix all the ingredients together in a bowl and put it aside.
2. Prep your LK’s Stainless Steel Snoek Grid by spraying LK’s Non-stick Grill Spray on. This prevents your flaky fish from sticking to your grid.
3. Place your snoek on the grid.
4. Gently smear a coat of olive oil on the snoek using LK’s Silicone Basting Brush. Do the same with the marinade.
5. Cut the onion into large slices and place over the snoek.
6. Prepare your basting sauce.
7. Braai your snoek for a total of 15 min (12 min skin down and 3 min flesh side down), with the skin side of the snoek facing down the majority of the time. Apply the basting sauce after each turn during the braai process.
8. Remove from the braai, let it stand for 5 min, and serve with side dishes!

Tip: Marinade the snoek for about 30 minutes before placing it on the grid.
The snoek will be ready if you insert a fork into the thickest part of the snoek, twist it and it is flaky

LK's Products you will need

• LK's No.14 Bake Pot

Ingredients

• 2 kg Pork Ribs

For the Pork Marinade

• 4 cups apple cider vinegar
• Maple syrup
• Salt and pepper, to season
• Fresh thyme

For the Spice Rub

• 1/2 cup brown sugar
• Pinch of salt
• Garlic or onion powder, to season
• Paprika and fresh herbs

Directions:

1. 1.  For the Marinade, whisk together the apple cider vinegar, maple syrup, thyme and salt and pepper in a small bowl.
   2.  Add the pork ribs and pour the marinade into the ziplock bag. Thoroughly  massage the mixed marinade into the pork ribs to ensure the marinade soaks into the ribs.
      Tip: Ensure that you remove as much of the air out of the ziplock bag before placing it in the refrigerator. The ribs need to stay sealed in the ziplock bag for a minimum of 8 hours or sealed overnight
   3. Preheat the oven to 180°C. In the bake pot, line the aluminium foil at the bottom of the bake pot and place it into the oven.
   4. For the spice rub, whisk together the brown sugar, salt, onion or garlic powder, paprika and fresh herbs in a small bowl.
   5. Gently remove the pork ribs from the ziplock bag and let any excess marinade run down.
   6. Apply the dry spice rub mixture on all sides of the pork ribs until it is fully coated with the spice rub.
      Tip: Do not be afraid to use your hands to apply the dry mixture in the pork ribs, just remember to use latex or vinyl gloves
   7. Place the fully marinated pork ribs in the bake pot and allow to bake for 2 hours.
   8. Once the pork ribs are thoroughly baked, remove the bake pot from the oven and let it rest for 10 minutes.
   9. Slice and serve with your favourite dishes

Did you know: Apple cider vinegar makes the pork more tender and pairs well with pork ribs or pork loins. due to its sweet apple infusion flavour

Ingredients

• 6 large potatoes, gently boiled in their jackets.
• Salt and freshly ground black pepper, to taste
• 250g Fresh black mushrooms, thinly sliced
• 2 Cloves garlic, crushed
• 15ml Oil or butter
• 425g Cream of mushroom soup
• 2ml Dried dill
• 2ml Dried thyme
• 1 Large onion, thinly sliced
• 150ml Cheddar cheese, finely grated
• 1 Packet of bacon

Directions:

1. Preheat oven to 200°C.
2. Peel and slice the cooked potatoes and season lightly.
3. In the LK's Cast Iron Skillet, sauté the mushrooms, bacon and garlic in oil or butter until most of the moisture has evaporated.
4. Combine soup with the dill, thyme and sufficient amount of milk to obtain a thick consistency.
5. Layer the potato slices alternately with mushrooms, bacon, sliced onion and soup in a buttered dish, ending with a potato layer.
6. Sprinkle with grated cheese and bake for 20 minutes in the oven.

Serve as a side dish with a braai.

Ingredients

• 16-20 large black tiger prawns
• Chilli and Garlic Seasoning
• Olive oil
• 1 lime or lemon
• Sweet Chilli dipping sauce

Preparation

If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Remove the heads. Cut through the hard shell, along the backs, with a pair of kitchen scissors and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse in clean water.

Directions:

1. Season each prawn on both sides with Chilli & Garlic Seasoning and brush generously with olive oil over the prawns with the LK's Silicone Basting Brush.
2. Leave covered in the fridge with an ice brick on top until ready to cook.
3. Prepare your LK's Cast Iron Griddle Pan or braai fire and cook the prawns, meaty side down, until well marked. Turn over and cook on the shell side for 2 minutes.
4. Squeeze lime or lemon juice over and serve with Sweet Chilli Chutney as a dipping sauce.

Enjoy!

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