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.

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.

Ingredients

• 250ml (1 Cup) Arborio rice

• 50g Butter

• 5g Crushed garlic

• 50g chopped onion

• 1 bottle Nando’s Curry Coconut Cooking sauce

• 425g (1 can) Coconut Milk

• 1 head Bok Choy (or one head chinese cabbage or 1 head butter lettuce)

Instructions

Melt the butter in a pot and lightly fry the onions and garlic.

Stir the rice through making sure that it is well covered by the butter.

Pour the Nando’s cooking sauce and coconut milk in and stir through. Allow to simmer over a medium heat for 30–35 minutes. Stir often to prevent the rice from sticking to the bottom of the pot.Remove from the heat and stir the chopped Bok Choy through the rice.

‘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.