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Ingredients

• 4 medium sized butternuts (or 1kg ready peeled and cut into cubes)

• 1 l (1/4 gal) hot water

• 12,5 ml salt

• 1 bottle Nando’s Curry Coconut Cooking Sauce

• 405 ml coconut cream (1 can)

• 30g (1 oz.) freshly chopped coriander leave

Instructions

Peel and deseed the butternut and cut into 1-inch cubes.

Place into a medium sized pot with the hot water and salt and bring to the boil.

Reduce heat and simmer for 25 minutes or until butternut is soft.

Drain Butternut, but keep drained liquid. Place butternut in a food processor and blend to smooth. Add the drained liquid back if puree is too thick.

Pour back into the pot and heat up again slowly, stirring continuously to prevent burn. Add the bottle Nando’s Curry Coconut Cooking Sauce and the can of coconut cream, and stir through.· Serve with sprinklings of freshly chopped coriander leave.

Ostrich is a very lean meat that comes from the leg, thigh and back of the bird and is cooked similar to beef. It should be cooked rare (145°F) to medium (155°F) otherwise it will become dry. This is also an entrée-size serving but could easily be served as an appetizer by placing the arugula atop the baguette slices and topping with ostrich slices and Bellycheer® Wow Chow. (Ostrich, and other non-traditional meat, is available from ExoticMeats.com.)

Ingredients

• 2 (4-ounce) ostrich medallions

• Coarse kosher salt

• 1/4 cup crushed black peppercorns

• 1 baguette

• 1 1/2 to 2 cups arugula

• Porky’s Gourmet Bellycheer® Wow Chow (Hot or Mild)For the marinade:

• 1/2 cup dry red wine (Cabernet Sauvignon, Merlot or Pinot Noir)

• 1/4 cup olive oil

• 1 large clove garlic, minced (about 1 teaspoon)

• 1 bay leaf, crumbled

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon coarsely ground black pepper

Instructions

Prepare the marinade by combining the wine, oil, garlic, bay leaf, thyme and black pepper in small bowl. Add the ostrich medallions, turning to coat. Cover and refrigerate, turning occasionally, for 4 hours.

Remove the medallions from the marinade; discard marinade. Place the peppercorns in a shallow plate. Season the medallions with salt and lightly roll the medallions in the peppercorns. Grill the ostrich over medium-high direct heat, turning frequently, about 5 to 7 minutes per side or to an internal temperature of 145 to 155°F. Scrape off the excess peppercorns and let the medallions rest, covered with foil, for 5 minutes before thinly bias slicing.

Bias slice the baguette and put three slices on a service plate. Arrange the arugula on the plate and shingle the ostrich slices atop the arugula. Garnish with Bellycheer® Wow Chow.

This recipe is for two entrée-size servings but this could also be served as an appetizer by substituting large (21 – 25) shrimp.

Ingredients

For the Shrimp:

• 12 jumbo (U-12) shrimp, peeled & deveined, tails attached

• Bellycheer® Seafood SeasonZing

For the Marinade:

• 2 limes, zested and juiced (about 1/4 cup juice)

• 2 serrano chiles, seeded and diced (about 2 tablespoons)

• 2 stalks lemon grass, chopped (about 2 tablespoons)

• 2 tablespoons grated fresh ginger

• 2 cloves garlic, minced (about 2 teaspoons)

• 1/3 cup olive oil

• 1 tablespoon chopped fresh cilantro

Instructions

Whisk together all of the marinade ingredients in a non-reactive bowl. Add the shrimp, cover and refrigerate for 2 hours. Drain the shrimp and grill over medium-high direct heat 5 minutes per side or until shrimp are opaque. Baste the shrimp occasionally with the marinade. Remove the shrimp from the grill and dust with Bellycheer® Seafood SeasonZing.

‘Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each. Slice medallions of the fillet and place 2 medallions onto each potato latke. Serve hot.’

Ingredients

• 500g (1 lb.) Lamb fillet ( 2 medium fillets), Pork fillet can also be used

• bottle Roasted Red Capsicum marinade

• 50g rocket leaves

• 200g cream cheese ( 1 tub)

• 500g  (1 lb.) potatoes, washed and grated

• egg

• 1 cup Cake flour

• 1 tbs Salt

• 2 tbs Medium Peri Peri

• 100ml Olive oil for frying

Instructions

Slice fillet lentghwise ( don’t cut through) and butterfly open. Flatten slightly with a meat happer or rolling pin.Place in a flat dish and pour over Roasted Red Capsicum marinade. Allow to marinade for 25 min

Preheat the oven to Grill

In the meanwhile, Prepare the Latkes:

Grate the potatoes, and mix with the flour, salt, egg & Peri Peri

Heat the oil in a deep frying pan, scoop spoonfuls of the Latke mixture in the pan , flatten with a spatula and fry for 2 minutes on each side or until crisp and golden in colour.

Remove from pan and drain excess oil on paper towel.

Prepare the lamb fillet as follows:

Remove from the marinade ( Don’t wipe of excess marinade), place a thick layer of Rocket leaves on one halve of the fillet, and fold the fillet over lenghtwise, to coverthe leaves and so the fillet has thje original closed shape again.Place fillet on a roasting rack on the top shelf of the oven and grill for 5 minutes. Turn around and roast the other side for 5 minutes.

Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each.

Slice medallions of the fillet and place 2 medallions onto each potato latke.

Serve hot.