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Pinkie Matshabane - Drum Food Ambassador
Crispy Bacon & Rocket
Grill or fry Bacon until crispy
Arrange Leaves nicely on a plate
Throw your bacon on your leaves together with your pepper dew.
Mix your dressing ingredients and drizzle over your salad
Honey Glazed Pocks Strips with Fluffy Mash and Salad
600g Pork strips
1 chopped chilies
Thick Soy sauce
Shallot finely chopped
Heat the oil in a pan and brown the strips
Take them out. On the same pan sauté the shallots until transparent then add all the other ingredients.
Simmer until bubbles form and the mixture is reduced and slightly thick.
Remove from heat and add the pork strips
Return the pan to the stove for 2-3 minutes
Peal and boil potatoes until very soft. drain excess water and mash Potatoes and butter, cream salt and pepper to taste. Throw in chopped chives
Moulded Yhorgie Tarts
1 pkt Lemon Jelly
1pkt strawberry jelly
375ml lemon and cheesecake yhorghut
375 ml double cream plain yhorghut
1pkt tennis biscuits
Prepare the first layer of the tart by preparing the first packet of jelly. Use 200ml of boiling water to resolve the jell then add 100ml of cold water and put in the fridge for 20-30mins. Take out the jelly while and add the lemon yhorghut and combine it using an electric beater and pour 1/4 into moulding cups put it back in the fridge
Repeat the with the second jelly and yhorgut. Take out the cups from the fridge and fill with the secon yhorghut but leave a space to put crushed biscuits as base.
On the side crush the biscuits and mix with melted butter to make crust/bass