Page 27 - REN_Mar-Apr 2021

Tahini Dip

INGREDIENTS
80 g Al’Fez Natural Tahini (1/2 jar)
60 mL cold water (4 Tbsp)
5 mL lemon juice ( 1 tsp)
Chicken Shish Taouk 1 galic clove, crushed

INGREDIENTS 3 g salt (1/2 tsp)
600 g chicken breast, diced (11/3 lb) pepper, to taste
156 mL Al’Fez Shish Taouk Marinade (1 jar) parsley, to taste
87.5 g Greek yogurt (5 Tbsp) Combine tahini, water, lemon juice, garlic, salt, pepper and
8 skewers parsley in a small bowl and whisk together.
4 flat breads Serves: 4
mixed salad, for the base Lime, Pickle and Yogurt Dip
black olives, for garnish
garlic and lemon mayonnaise, to drizzle INGREDIENTS
salt, to taste 45 mL Patak’s Lime Pickle (3 Tbsp)
pickled chilies, for garnish 100 g yogurt (1/3 cup)
45 mL cream (3 Tbsp)
In a mixing bowl, add diced chicken breast, marinade, yogurt
and salt to taste. Mix well and keep in fridge for at least 20
minutes. Mix all ingredients in a bowl and blend to a smooth dip. Serve
with naan bread.
Soak wooden skewers in water to avoid burning while
cooking. Serves: 2
Thread marinated chicken breast equally on all the skewers.
Cook chicken shish in a preheated oven at 190°C for 15 Baked Camembert with
minutes or until the chicken is cooked. You can also cook Sweet Chilli
chicken on a grill pan or on barbecue until the chicken is
cooked. INGREDIENTS
On a flat bread, make a bed of mixed salad and place two 1 Camembert wheel (packaged in wooden box)
chicken skewers on it. Garnish with some black olives, pickled 30 mL Blue Dragon Thai Sweet Chili Sauce (2 Tbsp)
chillies and a drizzle of garlic and lemon mayonnaise. Serve
hot. Remove camembert from box, remove and discard the waxed
Serves: 4 paper wrapping the cheese and replace the cheese in its box.
Mango-Coco Dip With a sharp knife, cut a neat circle into the centre of the
cheese to create a well, reserving the rind/cheese that has
been removed.
INGREDIENTS Fill hole with sauce, then top with reserved rind (you may
125 mL Patak’s Sweet Mango Chutney need to trim the excess cheese from under the rind to make
45 mL coconut cream it fit).
Replace wooden lid, place on a baking sheet in a 400°F
Purée chutney in a blender or finely chop it on a cutting (200°C) pre-heated oven and cook for 20 minutes or until
board. cheese has melted and sauce can be easily stirred into the
Pour into a saucepan and stir in coconut cream. Cook on molten camembert. Serve with veggie sticks.
medium heat until most of the water evaporates.
Serve with naan bread. Serves: 4
Serves: 4

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