Mrs Balls Recipes
Mrs.H.S.Ball's Eggs Florentine Pizza for the weekend! 6 bacon rashers 150g baby spinach leaves 2 medium pizza bases 1/2 cup (125ml)
tomato pizza sauce 1/2 cup Mrs.H.S.Ball's Hot chutney 1 cup (80g) grated pizza cheese 2 eggs 100g truss grape tomatoes Preheat oven to
220°C. Heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 5 minutes or until bacon is crisp. Transfer to a paper towel-lined plate. Add spinach to pan and cook, stirring, for 2-3 minutes or until wilted. Season with salt and pepper. Remove from heat.
Place pizza bases on an oven tray. Spread evenly with sauce and Mrs.H.S.Ball's.Sprinkle with half the cheese. Top with spinach and bacon
then crack an egg in the middle of each pizza. Sprinkle with remaining cheese and top with tomatoes. Bake in oven for 8-10 minutes or until cheese is golden brown and bubbling and egg is cooked as desired. Remove from oven and serve immediately.
Mrs.H.S.Ball's All in one breakfast for the weekend! 6 lamb, rosemary & garlic sausages 6 large portobello mushrooms, ends trimmed A bottle of your favourite Mrs.H.S.Ball's chutney 2 tbs extra virgin olive oil 6 bacon rashers 6 ripe tomatoes, halved lengthways 6 eggs Toast, buttered, to serve Preheat oven to 200°C. Arrange the sausages and mushrooms in a large roasting pan. Drizzle over oil and Mrs.H.S.Ball's chutney and season with salt and pepper. Bake in oven, turning once, for 10 minutes. Add the bacon and tomato and bake for a further 10 minutes or until mushrooms and tomato are soft. Arrange the mixture in the pan to create 6 spaces. Crack 1 egg into each space. Bake for 4-5 minutes or until the eggs are cooked to your liking. Serve immediately with buttered toast and all the Mrs.H.S.Ball's chutney you can handle .
Sticky bacon wrapped sausages 4 middle bacon rashers, rind removed, halved lengthways 8 thick beef sausages 2/3 cup Mrs.H.S.Ball's Original ( or favourite flavour) 2 garlic cloves, crushed 1 tablespoon brown sugar 1 teaspoon mixed dried herbs Salad leaves, to serve Preheat oven to 200°C/180°C fan-forced. Wrap 1 piece of bacon around 1 sausage. Secure with a toothpick at each end. Place in a large baking dish. Repeat with remaining bacon and sausages. Combine Mrs.H.S.Ball's chutney, garlic, sugar and herbs in a jug. Pour over sausages. Bake, basting with sauce mixture, for 35 to 40 minutes or until sausages are browned and cooked through. Remove toothpicks. Serve with salad.
Potato Bake 2 medium (400g) potatoes 2tbs Mrs.H.S.Ball's Original chutney 2 tbs olive oil 1 red onion, chopped 70g pancetta, chopped 100g baby spinach 200g red grape tomatoes, halved 1 red pepper, chopped 8 eggs 1/2 cup thickened cream 1/2 cup shredded parmesan cheese 1/4 cup grated tasty cheese Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted. Combine onion mixture, tomatoes and pepper in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture. Whisk eggs , cream, Mrs.H.S.Ball's in a bowl. Gently pour mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.
Spaghetti Carbonara 400g spaghetti 1 tbs olive oil 200g sliced flat pancetta (see note), cut into 1cm-wide strips 2 garlic cloves, finely chopped 3 eggs, plus 1 extra yolk 100ml thickened cream 2/3 cup (50g) freshly grated parmesan, plus extra to serve 2 tbs Mrs.H.S.Ball's Original 2 tbs chopped flat-leaf parsley leaves Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a fry pan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures, Mrs.H.S.Ball's & parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan. Now that sounds nice !
Mrs.H.S.Ball's Moussaka 2 Onions chopped 5 Potatoes sliced 2 Tomatoes sliced 2 Large Brinjals or egg plants, sliced 750 g Mince fried until brown in a little oil 100 ml Mrs.H.S.Ball's Original 5 ml Robertsons Spice For Mince 30 ml Butter Robertsons Paprika Robertsons Atlantic Sea Salt 30 ml Flour 1 Egg 250 ml Milk 65 ml Grated Cheese Heat butter and fry onion until soft. Remove onions and add then add potato and brinjals and toss in the butter. To make the sauce, heat the butter and add the flour. Cook for a few seconds then remove from heat, add the milk, stirring continuously. Return to heat and stir until sauce thickens. Allow to cool slightly then add the well-beaten egg and cheese. Do not cook again. Arrange a layer of the sliced potatoes and brinjal at the bottom of a deep casserole and then a layer of meat, a layer of onions, and then sliced tomato. Season each layer well with Robertsons Paprika and Sea salt and Mrs.H.S.Ball's. Pour a little sauce over each layer. Continue in this way until the ingredients are all used. End with a layer of potato and brinjal. 6. Cover with a lid and bake for 1 and a half-hours at 180°C.
Chef Chutney Beef & Vegetable Stir Fry 1 1/2 tbs peanut oil 500g lean beef (like rump or fillet steak), cut across the grain into thin strips 1 brown onion, halved, thinly sliced 1 large red capsicum, cut into short, thin strips 1 bunch broccollini, cut into 4cm lengths 125g pkt baby corn, halved lengthways 2 garlic cloves, crushed 2 tbs Mrs.H.S.Ball's Hot or Chilli chutney 1 tbs water 2 tbs oyster sauce 1 1/2 tbs soy sauce Steamed medium-grain rice, to serve Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot. It is important to heat the wok before adding the oil, otherwise the oil can end up overheating and burning. You will know if the oil is hot enough if the beef starts to sizzle when added to the wok. Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch. Remove all beef from the wok. Adding and cooking the beef in batches is very important as it seals the meat, keeping in the juices. If you add too much meat at once, the wok will lose its heat and the meat will stew and become tough. Heat remaining oil in the wok over medium-high heat. Add the onion, capsicum, broccollini, corn and garlic. Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender. Add the oyster sauce,soy sauce, Mrs.H.S.Ball's to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with rice.
Vegetable Macaroni & Cheese 50g butter, chopped 2 tablespoons plain flour 2 cups milk 50 ml Mrs.H.S.Ball's Original 1 teaspoon dijon mustard
1/2 cup grated parmesan cheese 1 1/4 cups grated gruyere cheese (see note) 300g dried macaroni pasta 1 large carrot, peeled, halved, sliced
300g broccoli, cut into small florets 280g cauliflower, cut into small florets 4 green onions, thinly sliced Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 24cm x 24cm (base) baking dish. Melt butter in a saucepan over medium heat for 2 minutes or until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove from heat. Add milk, 1/4 cup at a time, stirring constantly to
prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in Mrs.H.S.Ball's, mustard, parmesan and 1 cup gruyere. Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, adding carrot, broccoli and cauliflower in the last 5 minutes of cooking. Drain. Place in a large bowl. Add sauce and onion. Stir to combine. Spoon into prepared dish. Sprinkle with remaining gruyère. Bake for 20 minutes or until golden. Stand for 5 minutes.
Mrs.H.S.Ball's Chutney and rosemary lamb chops 2 tablespoons olive oil 12 (100g each) lamb loin chops, trimmed 1 brown onion, sliced 1/2 cup dry white wine 250g Mrs.H.S.Ball's Original chutney 1 cup Italian tomato passata sauce 1 cup chicken stock 2 teaspoons chopped rosemary leaves 1 cup frozen peas cooked risoni pasta, to serve Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Lamb burgers on Turkish bread rolls with olives and Mrs.H.S.Ball's chutney Preparation Time 20 minutes Cooking Time 5 minutes 550g lean lamb mince 1/2 cup low-fat feta cheese, crumbled 1 egg, lightly beaten 1/2 cup multi-grain breadcrumbs 2 garlic cloves, crushed 1/4 cup pitted kalamata olives, finely chopped 1/2 cup mint leaves, finely chopped Olive oil cooking spray 4 x 10cm-long pieces Turkish bread, split open 80g rocket leaves 1/4 cup Mrs.H.S.Ball's chutney Combine mince, feta, egg, Mrs.H.S.Ball's Original chutney, breadcrumbs, garlic, olives, mint, and salt and pepper in a ceramic bowl. Mix until well combined. Form into 4 x 3cm-thick patties. Place onto a plate. Cover. Refrigerate for 20 minutes. Preheat barbecue plate on medium heat. Lightly spray patties with oil. Cook for 4 to 5 minutes each side or until cooked through. Cover to keep warm. Place bread onto barbecue plate, cut-side down. Cook for 1 minute or until toasted. Place rocket onto bread bases. Top with patties, chutney and bread tops. Serve.
Cheese, Onion & Tomato Braai Toasties recipe Butter / Margarine Mrs Ball’s Original Chutney Robertson's Garlic Salt Robertson's Sweet Basil Sliced Tomato Sliced Cheddar Cheese Sliced Onion 1 loaf Sliced White Bread Spread margarine/ butter onto the outside of the bread slices Spread the inside of the bread slices with Mrs Ball's Original Chutney and top with cheddar, cheese, onion and tomato and season with Garlic Salt and Sweet Basil Sandwich two slices together and place between a grid and onto the braai Braai them until the outside is brown and crispy and the cheddar cheese has melted Slice into triangles and serve immediately! Enjoy !
Sausages in tomato and chutney 2 Onions 8 Tomatoes 500 ml Water 2 Knorr Beef Stock Cubes 125 ml Mrs Ball’s Original Chutney 500 g Beef Sausage 2 Potatoes Peeled and cut in small cubes 5 ml Robertsons Garlic Flakes 5 ml Robertsons Italian Herb Fry the sausage in pan in some oil, cut into bite sized pieces and set aside Finely chop the onions and tomatoes In a pot, brown the onions and garlic and simmer for 2 minutes
4. Add the tomatoes, herbs and water and bring to the boil Add the stock cube, Mrs Ball's, sausage pieces and potato cubes, reduce the heat and simmer for 10 – 15 minutes or until the potato is cooked
Apricot and Haloumi Veg Kebabs 8 Bamboo Skewers 500 g Mixed Roasting Vegetables 24 Dried Apricots 300 g Haloumi cheese 45 ml White wine vinegar 30 ml Olive Oil 5 ml Brown Sugar 2.5 ml Robertsons Cayenne Pepper 15 ml Robertsons Mixed Herbs 45 ml Mrs Ball’s Peach Chutney Soak the bamboo skewers in water for an hour so that they don’t burn on the braai Thread the vegetable pieces onto the skewers, alternating with apricots and haloumi cheese Mix the white wine vinegar, olive oil, sugar, Cayenne Pepper, Robertsons Mixed Herbs and Mrs . Balls Chutney together and marinate the kebabs for at least an hour, but overnight is preferable 4. Season with Atlantic Sea Salt and Black Pepper and braai over medium coals, basting with any leftover marinade until the vegetables are tender.
Chutney Glazed Steak 1 Rump Steak 5 ml Robertsons Paprika 15 ml Robertsons Steak & Chops Spice 15 ml Olive Oil 30 ml Mrs Ball’s Original Chutney Mix the Paprika, Steak & Chops, olive oil and chutney together Glaze the rump and fry in the griddle pan for 4 minutes each side until charred . Finish off in a pre heated oven at 200°C until it's just the way you like it
Blue cheese & chutney dip: ½ block blue cheese, crumbled ½ tub cream cheese 125ml mrs balls peach chutney Mix the blue cheese, cream cheese and chutney together until smooth and serve as a dip with chips
Mrs.H.S.Ball's Glazed Ham Prep: 10 min. Bake: 2-1/2 hours 1 bone-in fully cooked ham (3-4 kgs) 1 cup apricot jam 1/2 cup Mrs.H.S. Ball's Original chutney 2 tablespoons Dijon mustard 2 garlic cloves, minced 2 teaspoons white wine vinegar 1 teaspoon Mrs.H.S.Ball's Chilli 1 cup packed brown sugar Place ham on a rack in a shallow roasting pan. Bake at 180 degrees for 2 hours. In a small saucepan, combine the jam, chutney, mustard, garlic, vinegar, sugar . Cook and stir over medium heat until jam and chutney are melted; brush over ham. Bake 30-60 minutes longer.
Mrs.h.s. Ball's leg of lamb 1kg butterflied leg of lamb Salt and pepper 250ml Mrs Ball's Chutney 15ml olive oil 15ml Worcestershire sauce 125ml milk 1ml Robertson’s Ginger 1ml Robertson’s Ground Cloves 2ml Tabasco sauce Season lamb with salt and pepper In a bowl mix together the chutney, olive oil, Worcestershire sauce, milk, ginger, cloves and Tabasco sauce Baste the meat with the marinade Roll the butterflied leg of lamb up and tie with butchers twine Roast in a preheated oven at 180C, basting with the remaining marinade for about 90 minutes or until lamb is done and tender
Waterblommetjie Bredie Serves four to six people 1kg – 2kg fresh waterblommetjies 30 ml oil 3 or 4 cloves of garlic, finely chopped 2 large onions, finely chopped 1kg lamb stewing meat cut into chunks flour to dust the lamb juice of two lemons 250ml beef stock (and 250ml hot water extra) 50 ml Mrs.H.S.ball's Hot Chutney salt and freshly ground black pepper extra lemon wedges for serving Heat the oil in a large pan. Dust lamb pieces in the flour and brown in the hot oil. Set the lamb aside and brown the onions and garlic in the same pot until they are nice and soft. Place the lamb back into the pot and add the stock, Mrs.H.S.Ball's and juice from the lemons. Season with salt and pepper. Reduce the heat and stew the meat with the lid on for about a hour or until nice and tender. You can add more hot water or stock at this point if the liquid gets low while stewing. Gently place the waterblommetjies on top of the lamb and cover the pot with the lid. Let them “steam” on top of the lamb for about half an hour. They should still be quite firm but cooked. Don’t overcook the waterblommetjies as they will turn into mush. Serve on rice with extra lemon wedges on the side.
Mrs.H.S.Ball's Apple Crumble Serves 4-6 1 can (400g) unsweetened pie apples 1tsp Mrs.H.S.Balls Peach chutney 1 tsp cinnamon 25ml sugar
25ml raisins 1 cup flour ½ cup brown sugar 90g margarine Mix apples, cinnamon,Mrs.H.S.Ball's, sugar and raisins and place in a greased pie plate. Sift flour and brown sugar and rub in margarine (crumble mixture). Sprinkle crumble mixture over the apples. Bake at 200° C for 30 minutes. Serve hot or cold with cream.
Roasted Peppers & Vegetables with Mrs.H.S.Ball's Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 1/4 cup olive oil 2 tablespoons / 30 ml of Mrs.H.S.Ball's Peach chutney 1 garlic clove, crushed 1 large red bell pepper, seeded, cut in eighths 1 large green bell pepper, seeded, cut in eighths 1 large yellow bell pepper, seeded, cut in eighths 2 small yellow summer squash, cut in eighths 2 green zucchini, sliced in eighths 1 onion, peeled, cut in eighths salt and fresh ground black pepper to taste 1 tbsp rice vinegar, or sherry vinegar 2 fresh thyme springs, leaves picked 1 fresh rosemary spring, leaves picked In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil. Preheat oven to 220 degrees celsius. Add the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Add Mrs.H.S.Ball's chutney. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put back in and roast for another 15 minutes, or until the vegetables are tender and the edges are browned. So simple, so healthy, so delicious! This makes a great side dish for almost any meal. You can use any number of seasonal vegetables, herbs, and spices. The secret is a nice hot oven which will help caramelize the edges of the peppers, and give the roasted vegetables a deep, rich flavor.And Mrs.H.S. Ball's of course.
Sweet & Spicy Pork Chops 4 Pork Loin Chops 25 ml Robertsons Ground Cloves 5 ml Robertsons Chicken Spice 25 ml Robertsons Ground Ginger 125 ml Orange Juice 125 ml Mrs Ball’s Original Chutney ½ sachet Brown Onion Soup Preheat oven to 180°C Place pork chops fat side up in an oven proof casserole dish In a bowl mix together the cloves, chicken spice, orange juice, chutney and brown onion soup Pour the sauce over the chops and bake in the oven for 30 minutes
Pork bangers/sausages with Mrs.H.S.Ball's caramelized onions and mash. 2 medium onions 2 teaspoons Brown sugar Table spoon Honey 200ml Mrs Balls Peach chutney 1 Packet Pork bangers/ sausages Butter Slice onions and brown in butter in frying pan. Add 2 teaspoons of brown sugar and allow to caramelize. Add a tablespoon on honey and allow to simmer. Add the pork bangers and allow to cook through. Add half a bottle of Mrs. Balls Peach chutney and 125mls of water. Continue to simmer on low until the sauce thickens. Serve with creamy mash potatoes and peas/beans.
Mrs.H.S.Balls Chicken & Bacon BLT for the weekend 2 large (about 250g each) single chicken breast fillets 2 eggs 1 tbs olive oil 4 middle bacon rashers, rind and excess fat trimmed, halved crossways 12 slices wholegrain bread, crusts removed 25g butter 2 tbs Mrs.H.S.Ball's Hot chutney 2 ripe roma tomatoes, thinly sliced 8 butter lettuce leaves, washed, dried Use a sharp knife to cut chicken breasts horizontally through the centre. Cut pieces in half crossways to make 8 pieces. Cook eggs in a saucepan of boiling water for 6 minutes. Drain. Set aside for 5 minutes to cool. Peel. Thinly slice crossways. Meanwhile, heat the oil in a nonstick frying pan over medium-high heat. Add chicken and bacon and cook, turning occasionally, for 4-5 minutes or until cooked. Drain on paper towel. Toast bread. Spread with butter and Mrs.H.S.Ball's. Place 1 piece of toast on each plate. Top with 1 piece each of chicken and bacon. Top with toast, tomato, egg and lettuce. Repeat with remaining toast, chicken and bacon. Secure with a toothpick to serve.
Lamb Green Bean Potjie Serves: 6 Cooking Time: 2 hours 500 g breast of lamb, portions 500 g lamb shank, sliced 15 ml butter 15 ml cooking oil 2 large onions, chopped 2 cloves garlic, chopped 500g green beans, sliced 4 medium potatoes, quartered 125 ml Mrs.H.S.Balls Original ( or flavour choice) 500 ml meat stock 10 ml salt White pepper to taste Grated nutmeg to taste 30 ml lemon juice 50 ml chopped fresh parsley Brown meat in heated butter and oil. Remove and set aside. Add onion and garlic and sauté until transparent. Arrange meat on top of onion. Place green beans and potatoes on top of meat. Heat meat stock,Mrs.H.S.Balls, salt, pepper, nutmeg and lemon juice in a smaller potjie and pour over meat and vegetables. Sprinkle with parsley. Cover with lid and simmer for 1.5 – 2 hours or until vegetables and meat are tender. Stir carefully to mix ingredients.
Shepherd's Pie 4 potatoes 1 small butternut 10 g butter 1 can Kidney beans 500 g extra lean beef mince 125 ml Mrs Balls Original Chutney 2 tablespoons sugar 1 tin chopped tomotoes 1 tin mix veg 1 chopped onion Boil 4 potatoes and butter nut cubes until soft and mash with 10 g of butter. Saute the onion in a little bit of oil and add the mince. Brown the mince until light brown and add the kidney beans, mix veg and chopped tomatoes. Cook for 10 minutes. Add the Mrs H.S.Balls Chutney and sugar. Add some mixed herbs, salt and pepper to taste. Cook for another
10 minutes. Grease a medium size (30 cm x 20 cm) oven proofed bowl. Spoon the mince in the bowl and then spoon the potato and butter nut mix evenly over the mince. Sprinkle some nutmeg over the mash and bake on 180°C for 20 - 30 minutes.
Mrs balls sandwich 1/2 avocado 1 tsp extra-virgin olive oil 50ml Mrs.H.S.Balls Original 1 lemon wedge Coarse salt and freshly ground black pepper 2 slices multigrain bread 50mg extra-sharp cheddar cheese 3 to 4 cherry tomatoes, halved 1/4 small red onion, thinly sliced 1/2 cup sprouts Mash avocado with oil and juice of lemon wedge. Add cheddar, cherry tomatoes, red onion, sprouts and Mrs.H.S.Balls. Season with salt and pepper.
Pumpkin Fritters with Mrs.H.S.Balls chutney. 4 cups cooked pumpkin, mashed 2 eggs 1 cup flour pinch of salt 1 teaspoon baking powder 30 ml (2 tablespoons) heaped of sugar Combine all ingredients, making a soft batter and fry spoonfuls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar and lots of your favourite Mrs.H.S.Balls flavours.
Rustic Italian-style sandwich, with Mrs.H.S.Balls Prep time: 1 hour Cook time: 5 mins Total time: 1 hour 5 mins Feeds: 4 1 cup Marinara Sauce
100ml Mrs.H.S.Balls Hot Chutney 6 Chicken Strips (made with Parmesan) ¼ cup grated Parmesan 6-8 thick slices of Mozzarella cheese 2 large soft submarine rolls 12 fresh basil leaves Preheat oven to Broil. Have Marinara sauce ready and warm. Slice submarine rolls in half and place
the bottom halves on a baking sheet. Flash chicken strips in the oven for a few minutes to warm them through. Meanwhile, spoon a generous amount of Mrs.H.S.Balls and Marinara onto the bottom of the rolls and sprinkle evenly with grated Parmesan. Remove chicken from oven and place hot chicken strips on top of the Mrs.H.S.Balls coated rolls. Top chicken strips with sliced Mozzarella cheese and place the baking sheet under the broiler. Broil sandwiches just until the cheese melts. Remove from oven and let cool for a few minutes, meanwhile, warm the tops of the submarine buns. Distribute fresh basil leaves evenly on top of the melted mozzarella and cover them with the tops of the buns. Using a sharp serrated knife, slice the sandwiches diagonally into three or four pieces and serve at once with a stack of napkins.
Mrs.H.S.Balls Macaroni Cheese Recipe 15ml margarine/ butter 15ml cake flour 500ml milk 5ml Robertson’s Nutmeg 45ml Mrs Balls Original Chutney Salt and black pepper 1 cup cheddar cheese, grated 250g macaroni, cooked 250 bacon bits, fried 2 large tomatoes, sliced Robertson’s Mixed Herbs Preheat oven to 180C In a sauce pan melt the margarine and add the flour Remove from the heat and stir briskly until it forms a thick paste Place the saucepan back on a moderate heat, pour in the milk a little at a time, beating vigorously after each addition Stir in the nutmeg and Mrs Balls Chutney then season to taste with salt and pepper Allow to simmer whisking constantly until the sauce has thickened Add half the grated cheese and stir until it is melted Mix the fried bacon bits with the cooked macaroni Layer the macaroni and tomatoes in an oven- proof dish and sprinkle liberally with the mixed herbs between the layers Pour over the sauce and top with the remaining cheese and bake for 30 minutes until golden brown
B.L.A.T (bacon, lettuce, avo, tomato) Wrap Makes 4 servings 8 slices bacon 4 flour wraps 4 tablespoons Mrs.H.S.Balls Original Chutney 1 avocado - peeled, pitted and diced 1 tomato, chopped 1 cup shredded lettuce Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside. Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Mrs.H.S.Balls chutney down the centre of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the chutney. Roll the wraps around the other ingredients.
Chicken, cheese & mrs.h.s.balls chutney jaffle sandwiches 250g cooked and shredded chicken breast 100ml Mrs Balls Original Chutney 100g cheddar cheese, grated 30ml chives, finely chopped 8 slices wholegrain bread Combine the chicken meat, Mrs Balls Chutney, cheddar cheese and chives in a bowl until well mixed Season to taste Spread /butter/ margarine on only one side of each slice of bread Place one slice buttered side down into the jaffle iron Top with the chicken filling then place one slice of bread on top, buttered side up Close the jaffle iron and cook for 5 minutes or until golden
Mutton & Vegetable Potjie Serves: 8 – 10 Cooking Time: 1.5 hours 125 ml oil 2 kg mutton knuckles 2 onions, sliced 6 potatoes, quartered 1 red pepper, cut into cubes 1 green pepper, cut into cubes 5 large carrots, sliced 8 patty pans, quartered 8 courgettes, sliced 250 g fresh button mushrooms 250g green beans 410 g chopped tomatoes 100ml Mrs.H.S.Balls Original chutney 61 g mushroom soup mix 30 ml ground coriander
30 ml dried marjoram 30 ml allspice 15 ml garlic, crushed 15 ml sugar 60 ml white vinegar 15 ml paprika Heat the oil in a large potjie and brown the meat. Layer the vegetables on top of the meat in the order listed above, starting with the onions and ending with the green beans. Top with the chopped tomatoes and their juices. Combine the remaining ingredients with 1 litre of boiling water and pour over the prepared pot. Close the
lid and allow to cook gently for an hour without opening. If necessary, thicken with some cornflour.
Grilled Cheese & Fried Eggs Jaffle / Toasted Sandwich 12 slices pancetta (Italian bacon) 2 tablespoons butter 4 slices sourdough bread 2
Tbsps Mrs.H.S.Balls Original chutney 8 thin slices gruyere cheese 4 large eggs 1 small green onion, chopped Parmesan cheese shavings 12 fresh basil leaves Cook pancetta in large non-stick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings. Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 gruyere slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes. Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan and Mrs.H.S.Balls and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.
Braai Bread in foil. 1 French loaf 60ml Butter,or Margarine, softened 30ml Mrs Balls Hot 5ml Robertson’s rosemary 10ml Robertson’s garlic flakes 50ml grated parmesan cheese Cut the French loaf into slices, keeping the loaf in its shape Mix all the remaining ingredients in a bowl Starting at one end, butter each slice of bread on one side, putting them together to form the whole loaf Place on a piece of tin foil, shiny side in, and wrap up Place on the braai grid away from direct heat, and allow to toast until the butter is all melted If you are unable to braai, place in the oven at 180 degrees Celsius for 25 – 30 minutes
Mrs.H.s.Balls, Gouda, ham and apple jaffle Makes 2 sandwiches Depending how hungry you are - feeds 1 or 2. 4 Sliced wheat or multigrain bread 2 tablespoons Mrs.H.S.Balls Hot chutney 4 slices of deli ham 1/2 Golden delicious apple, cut into thin slices 8 thick slices of smoked Gouda cheese Spread two slices of bread with Mrs.H.S.Balls chutney. On each chutney coated slice, place two slices of ham, half the apple slices, and four slices of gouda. Cook the sandwiches in a Jaffle iron, skillet, for 5-10 minutes, until cheese is melted and bread is lightly browned.
Boerewors in foil with Herb & Chutney sauce 80ml Mrs Ball’s Original Chutney 10ml Robertson’s Steak & Chops Spice 10ml Robertson’s Italian
Herb Seasoning 500g boerewors Mix the Mrs Ball’s Chutney and spices in a bowl. Divide the boerewors into eight pieces, and place them in the centre of a large piece of foil. Top with Mrs Ball’s Chutney-spice mix and fold the foil closed. Place on the braai grid and braai until done (20 to 30 minutes). If you are unable to braai, place the foil parcel on a baking tray and cook in the oven at 180°C for 35 minutes. Open the foil and cook for a further 10 minutes to brown.
Beef and Beer Potjie Serves: 6 Cooking Time: 2 hours 15ml cake flour 5ml mixed herbs 5ml paprika 375ml beer 1kg beef fillet, cubed 250ml beef stock 15ml butter 1 packet of tomato soup powder 30ml Mrs.H.S.Balls Hot / Extra Hot or Chilli chutney 15ml oil 1 bay leaf 2 medium onions, thinly sliced 6 potatoes 15ml vinegar 15ml white sugar 10ml Maizena 8 green beans, cut up Salt and pepper to taste 4 carrots, peeled and thinly sliced 1 garlic clove, chopped Coat the meat with a mixture of the flour and paprika. Heat the oil and butter in the pot and brown the meat. Remove the meat and brown the onions and sugar until the onions are nice and soft. Add the beans, carrots,potatoes and garlic, cover with the lid and allow the pot to simmer for about 5 minutes. Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf. Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon). Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with salt and pepper.
Sweet & Sticky Rump steak 80ml Mrs Ball’s Original Chutney 15ml Robertson’s Barbecue Spice 5ml Robertson’s Garlic Salt 500g rump steak Mix the Mrs Ball’s Chutney and spices in a bowl. Coat steak with the mixture and braai until done (four minutes each side for medium rare). If you are unable to braai, place steak on a grill rack. For medium rare, grill for 5 minutes on each side; rest for 3 minutes and slice.
Chilli garlic corn in foil 4 corn on the cob, cut in half 50ml Mrs Balls Original chutney. 40ml Butter or Rama, softened 5ml Robertson’s garlic salt
7,5ml Robertson’s chilli flakes Mix the (butter)margarine, chutney and spices in a bowl “butter” each piece of corn and place on a large square of foil Fold the foil closed, and place on the braai for 30 minutes or until the corn is cooked If you are unable to braai, place on an oven tray at 180 degrees for 30 – 40 minutes or until cooked.
Mrs.h.s.balls potato gratin 6 potatoes, peeled and parboiled 2 cups grated cheddar 250ml cream 125ml Original Slice potatoes chunkily and place in an oven proof dish Mix cream and chutney and pour over potatoes. Sprinkle with cheese and bake at 180 until done and golden.
Butternut, red pepper and Haloumi kebabs 500g butternut, cubed and half cooked 2 red peppers, deseeded and cut in cubes 200g haloumi cheese, cut in cubes 50ml Mrs Balls Original Chutney 30ml Rama margarine, melted 10ml Robertsons Sage 3ml Robertsons Nutmeg Thread the butternut, haloumi and red pepper onto kebab sticks, alternating the ingredients In a bowl, mix the melted margarine, Mrs Balls Original Chutney, sage and nutmeg Coat the kebabs with the mix and braai until done.
Sticky chutney kebabs 10ml Robertson’s Rosemary 1 Robertson’s Bay leaf 20ml orange zest 80ml olive oil 125ml (half a cup) Mrs Balls Chutney 180ml freshly squeezed orange juice 45ml lemon juice 2 garlic cloves, crushed Salt and pepper to taste 1kg chicken fillet, trimmed and cubed 12 bamboo skewers Combine rosemary, bay leaf and orange zest in a pestle and mortar and grind ingredients to release the oils. Add olive oil to Mrs Balls, orange juice, lemon juice and garlic. Season with salt and pepper. Pour into a large bowl and add chicken, stirring to coat cubes. Cover and marinate for at least 2 hours in the refrigerator. Thread chicken cubes onto skewers and season with salt and pepper. Transfer marinade into a small saucepan and bring to the boil. Arrange the chicken kebabs onto a roasting rack and place under the grill. Grill kebabs until cooked through, turning frequently and brushing occasionally with marinade. Arrange on a platter and serve.
Kwaai Braai Pie Sandwich type grid with edges (aka toeknyprooster) 2 Rolls of Puff Pastry 1 Packet of Spinach 1 or 2 Chicken Breasts (fillets) - optional 1 Packet Shredded Bacon 1 Onion 1 Red Pepper 1 Yellow Pepper 1 Packet of mushrooms Feta Cheese Mozzarella and/or Cheddar to taste Lots of your favourite Mrs.H.S.Balls flavour. Defrost the dough and roll the first one out onto the grid Tip: do not defrost for too long in the microwave, else the dough goes soggy... Your best bet is to let the dough defrost slowly on its own. Tip: use some Spray & Cook on the grid before laying out the dough. Fry onion, bacon and peppers together, and if you're using chicken in your recipe, fry (or braai) the chicken separately Place half of raw spinach on dough. Tip: Make sure to dry the spinach off properly before placing it on the dough. The less water/moisture you have before you start, the better. Special Note: add a layer of cheese here as well, but most times you only need to top it off with cheese at the end. Cut chicken into pieces and place on spinach Add onion, pepper and bacon mixture with lots of Mrs.H.S.Balls chutney. Chop and add the mushrooms Tip: you could opt for frying the mushrooms in with the bacon and onion as well Add the different cheeses (grated) Finish off with the rest of the spinach (PS. The Spinach should cover the dough nicely, it helps to prevent too many juices from seeping through and getting the dough wet.) Place the second roll of dough on top. Seal the dough (as if you are making pies) Tip: Egg wash the dough for that extra golden brown effect. Place it high up on the fire and turn constantly until golden brown... This is not a steak: rather turn too much than too little :-) That's basically it: The important stuff is the puff pastry and spinach, feel free to experiment with the rest of the fillings (I sometimes substitute peppadews in for the peppers, often leave out the chicken etc.). Oh... And one last tip... When you make it the first time, you'll be tempted to overdo it on the ingredients... Don't! Remember the grid needs to close without "cutting into" the pastry too much.
Mrs..H.S.Balls Chutney braai beans recipe 80ml Mrs.H.S.Balls Original 1 tin tomato and onion 1 tin baked beans 3ml cayenne pepper Salt and pepper Mix, heat and enjoy!
Mrs.H.S.Balls Sweet & Sticky Chutney Chicken 125 ml Mrs Balls Original Chutney 8 Assorted chicken pieces 15 ml Robertsons Chicken Spice
10 ml Soy sauce 60 ml white vinegar 125 ml Tomato sauce 10 ml Dijon mustard 15 ml Robertsons Origanum 60 ml Olive oil In a bowl whisk together all the ingredients. Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hour. Braai over medium coals until cooked through, using the marinade as a basting sauce
Cheesy tuna jaffle sandwiches 1 tin of tuna in brine, drained Mrs Balls Hot Chutney 45ml spring onions, chopped 125ml cheddar cheese, grated
6 slices bread, crusts removed Combine the tuna, spring onion and cheddar cheese in a bowl and add enough Mrs Balls Hot Chutney to make the mixture moist Season to taste Spread margarine on only one side of each slice of bread Place one slice buttered side down into the jaffle iron Top with the tuna mixture and place one slice of bread on top, buttered side up Close the jaffle iron and cook for 5 minutes
Mrs.H.S.Balls Burger Preparation Time 5- 10 minutes Cooking Time 10 minutes Serves 1 100g beef mince 1/4 small brown onion, finely chopped or grated. 2 tbs dried breadcrumbs Pinch dried rosemary Pinch ground oregano 1 tbs Mrs.H.S.Balls Original / Hot / Chilli chutney Salt & ground black pepper, to taste 2 tsp light olive oil 1 hamburger bun or roll, halved, toasted To serve Lettuce leaves Sliced cheddar cheese Sliced tomato Mrs.H.S.Balls Original / Hot / Chilli chutney Combine beef mince, onion, breadcrumbs, rosemary, oregano and Mrs.H.S.Balls chutney in a bowl. Season with salt and pepper and mix well. Shape mixture into a patty. Heat the light olive oil in a small frying pan over medium heat and cook the patty for 3-4 minutes each side or until golden and cooked through. Or do on the braai Drain on paper towel. Place lettuce (onion) on the bottom half of the bun or roll, and top with the beef patty, cheese, tomato and Mrs.H.S.Balls chutney. Top with the remaining half of the bun or roll.
Mrs.H.S.Balls Cheese delight Prep Time:10 mins Baking:15 mins 1 large wheel of brie cheese 2 tsp good quality curry powder 1 bottle Mrs.H.S. Balls Peach chutney 1 cup chopped cashews 1 french baguette, sliced assorted crackers Preheat oven to 180 C. Sprinkle curry powder over top and sides of brie and massage into rind to thoroughly coat the cheese. Place brie wheel in a large pie plate or other oven-proof dish. Spread a generous layer of Mrs.H.S.Balls chutney on top of the cheese wheel. Evenly sprinkle with cashews. Bake 15 minutes in preheated oven, or until cashews are golden brown and cheese is melty. Serve with baguette slices and crackers.
Mrs.H.S.Balls "Durban Curry Bunny Chow!" Prep Time : 10 mins Cooking Time: 1 hour 1 loaf bread, white, unsliced, flat-topped Whole Spices 1 star anise 1 cinnamon stick 3 whole cardamom pods 1/2 teaspoon fennel seed 1/2 teaspoon cumin seed 1/2 cup oil 1 onion, chopped Fine Spices 3 tablespoons garam masala 1 teaspoon ground coriander (seeds) 1 teaspoon hot ground pepper (like cayenne) 2 teaspoons turmeric The Meat 2 tomatoes, medium, chopped 2 lbs leg of lamb, in cubes (or beef) 4 garlic cloves, finely chopped 2 tbsp Mrs.H.S.Balls (flavour of choice) 2 teaspoons ground ginger 6 curry leaves 2 potatoes, large, in cubes Fry all the ingredients listed under "Whole Spices" until the onion is glassy. Add the list called "Fine Spices". "Stir and fry until the spices stick to the bottom of the pot. If you have a good Teflon-coated pot, go and buy a cheap one first.". Now add the tomatoes, and stir until everything sticking to the pot bottom comes loose. Add the meat, ginger, Mrs.H.S.balls, garlic and curry leaves. Simmer for half an hour or more, until the meat is almost tender, then add a little water and the potato cubes. Simmer until meat is tender. The bread:. It should be the unsliced rectagular loaf with the flat top, You could cut the bread across into two, three or four even chunks, depending on how hungry the eaters will be. Whatever you decide, with a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the curry, as "this is ALWAYS eaten with the hands". Have "sambals" and Mrs.H.S.Balls on standby
Chicken & Lentil Stew with Mrs.H.S.Balls Original Preparation time: 10 minutes Cooking time: 65 minutes Serves: 4 - 6 60ml margarine 8 chicken pieces 1 onion, chopped 10ml curry powder 1½ cups water ½ cup brown lentils Can of chopped tomatoes Chopped spinach 30ml Mrs Balls Original Chutney Melt half the margarine in a large pot, add chicken pieces and fry until golden brown. Remove and set aside. Melt remaining margarine and fry onion, tomato, spinach and curry powder until onions are soft. Return chicken to the pot, and add water and lentils. Simmer covered for 40 minutes, stirring occasionally. Add the Mrs Balls Original Chutney, simmer for 5 minutes and allow to thicken. Serve with rice.
Mrs.h.s.balls chutney chicken with coriander and coconut 8 - 10 chicken pieces 1/2 cup (125 ml) Mrs Balls Original Chutney 1/2 cup (125 ml) Coconut milk 2 tablespoons (30 ml) lemon juice 1 red chilli finely chopped 2 teaspoons (10 ml) soy sauce 1/4 cup (65 ml) chopped Coriander leaves ½ cup (125 ml) chopped cashews Place the chicken pieces in an ovenproof dish. Mix together Mrs Balls Chutney and all the ingredients excluding the cashews. Leave for 4 hours to marinade. Preheat the oven and bake at 180 c for 35- 40 minutes until chicken is cooked through. Serve with basmati or jasmine rice and sprinkle with cashews.
Mrs.H.S.Balls Chutney and parmesan hot potato salad recipe 500g boiled baby potatoes 1 cup grated parmesan 50ml chopped spring onions
250ml Mrs.H.S.Balls Peach Chutney Boil the baby potatoes. Add the remaining ingredients with potatoes into a pan for 3mins, toss and serve hot.
Mrs balls pasta 350g cooked penne pasta 1 onion, finely diced 250g diced bacon bits 50ml tomato paste 100ml cream 50ml Mrs Balls Original Chutney 125g crumbled blue cheese Gently sauté the onion in a little sunflower oil until soft then add the bacon bits and fry until crispy Stir in the tomato paste, cream and Mrs Balls Original Chutney Check the seasoning, stir well to combine and allow to simmer for 5 minutes Remove from the heat and toss in the cooked penne pasta and crumbled blue cheese Serve with a handful of chopped spring onions or any fresh herbs
Mrs.H.S.Balls Wraps This is veggie version but you can add beef, chicken or lamb to this. 1 xcan of Kidney beans 1 x Can of Onion & tomato Feta & Cheddar Cheese Avocado Fresh Lettuce Plain Yoghurt Fresh Chillies Rock salt & pepper Mrs.H.S Balls – Flavour to taste. Wraps or rotis Kidney beans ,tomato and onions in pot with 3 tbs Mrs.H.S.Balls.Your personal favourite. Bring to the boil and simmer for 30 mins. Brown wrap or roti in frying pan and a little oil. Add beans, tomatoes & onions,avo, plain yoghurt, lettuce, fresh chillies, seasoning, grated cheddar & crumbled feta. Add some more Mrs.H.S.Balls at this point if you like. Fold wrap/ roti just remember to fold up the bottom end. Then it must be eaten with your hands.
Baked Eggs Cooking Time :12mins 3 egg 30ml Original Mrs.H.S.Balls chutney 60ml cream 30ml grated cheese Salt and pepper Crack 1 egg into each ramekin Mix chutney, cream, salt and pepper and pour over eggs evenly Sprinkle with cheese and bake at 160 until egg is done to taste (about 12 mins) To be enjoyed with Champagne and Orange juice or cold beer, tea or coffee.
Delicious chicken biryani with Mrs Ball’s Chutney 300g basmati rice 1kg chicken pieces 2 medium onions sliced finely 2 tablespoons garam masala 1 tablespoon minced garlic 6-8cm piece ginger grated finely 3 tablespoons red chili powder 1 tablespoon coriander powder 2 teaspoons Turmeric 5 tbsp Mrs Ball’s Chutney (original recipe ) 1 bay leaf 2 tomatoes diced 1 small tub plain yogurt 125ml milk 2 tablespoons butter oil for frying handful of chopped mint Wash the rice as per pack instructions (usually until water runs clear) Boil rice in water with the bay leaf until 1/2 cooked, drain and set aside. In a pan with some oil add the onions and cook for a minute or so. Add the garlic, ginger, garam masala powder, chili powder, coriander powder and turmeric. Stir to combine (it will seem dry but bear with it) for about 1 minutes. Add the tomatoes and combine well, covering the tomatoes with the mixture and stir for 2-3 minutes Add the chicken pieces, yogurt and milk and allow to simmer for about 15 minutes on a low to medium heat until the chicken is almost cooked through, then add 5 tbsp Mrs Ball’s Chutney (original recipe ) and let it mix with the mixture. Add the rice, mix it all together, then place a lid or cover with tin foil and allow to cook on a low heat for a further 10-15 minutes. The rice should be cooked through and the chicken tender. To make it real special, fry off some more sliced onions in butter until soft and golden, sprinkle with chopped mint leaves and mix it with Mrs Ball’s Chutney in at the end .
Mrs.h.s.balls spaghetti bolognaise recipe Preparation time: 5 minutes Cooking time: 35 minutes 15ml sunflower oil 1 onion, finely diced 500g extra lean beef mince 100ml water 150ml tomato paste 200ml Mrs Balls Original Chutney 10ml Robertsons Mixed Herbs Heat oil in a large pan and gently fry the onion on a medium heat until soft Add the mince and allow to brown well before adding the water Stir in the tomato paste together with the Mrs Balls Original Chutney and Robertsons Mixed Herbs Allow to simmer for 20 minutes, stirring occasionally Remove from the heat, adjust seasoning if necessary and serve with cooked spaghetti
Mrs.h.s.balls chutney avo & biltong pizza Preparation time: 5 minutes Cooking time: 15 minutes 1 readymade frozen tomato pizza base 50ml Mrs Balls Original Chutney 100g sliced beef biltong Grated cheddar cheese 1 avo, sliced Preheat oven to 220C Evenly spread the Mrs Balls Original Chutney over the base of the pizza using a knife Sprinkle with the biltong and top with grated cheese Place into the oven and bake for about 15 minutes or until the base is cooked through and crispy on the edges and the cheese has melted Remove from the oven, top with avo and serve!
Mrs h.s balls country casserole 30 ml Oil 750g beef chuck 1 Onion, peeled and chopped 3 Potatoes, peeled and quartered 200g Baby marrows, thickly sliced 200ml Mrs Balls Original Chutney 200ml tomato sauce 60ml seasoned cake flour 340ml Can cola 125ml Water Preheat oven to
180C Heat the oil and fry the beef until well browned, add the onion and sautè until soft Place the browned beef and onions into a large oven proof casserole dish and top with the potatoes and baby marrows Mix Mrs Balls Original Chutney, tomato sauce, seasoned flour, cola and water together and pour over the casserole. Bake at 180°C for about 1½ hours or until meat is tender. Serve with rice.
The mrs.h.s.balls texan chilli con carne Serves 4-6 1 tablespoons sunflower oil 750g beef goulash 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons fresh chopped chillies 1 tablespoon chilli flakes 1 ½ teaspoons ground cumin 1 ½ teaspoons dried oregano 1 ½ teaspoons cayenne pepper ½ teaspoon instant coffee ½ teaspoon cocoa powder 2 cups beef stock (use beef stock cubes) 2 small tins tomato paste 4 tablespoons Mrs Balls Original Chutney Salt & Pepper to season ½ bottle Castle milk stout Fry goulash in 1 tablespoon sunflower oil until well browned and sealed on all sides then set aside Deglaze pot with ½ cup beef stock and set stock aside Return pot to heat Add 1 tablespoon sunflower oil Fry onion, garlic and fresh chilli in sunflower oil until tender Add all dry spices (NOT SALT AND PEPPER) and cook on low for 3-4 minutes to infuse Add browned and sealed beef goulash back to pot Cook on medium heat, stir well so beef mixes with ingredients Stir in tomato puree together with the coffee, cocoa powder and Mrs Balls Original Chutney Stir to mix flavours (2 – 3 minutes) Add de - glazed stock Add rest of beef stock and bottle of milk stout Bring to the boil then turn right down Cover pot with lid and cook on low till beef begins to break up and sauce begins to thicken Watch carefully all the time as you don’t want your meat to stick to bottom of pot Taste and season with salt and pepper according to your taste Let rest for a few hours before serving
Chutney & Herb Glazed Ribs 2 Hours Prep 30 mins Cooking 2 kg Pork/Lamb Ribs For The Glaze: 100 ml Worcester Sauce 100 ml Tomato Sauce 120 ml Mrs Ball’s Peach Chutney 15 ml Olive Oil 5 ml Dijon Mustard 10 ml Robertsons Mixed Herbs 2 Cloves Crushed Garlic Robertsons Paprika Trim spare ribs of excess fat and gristle and place into a plastic bag – separate into two bags if needed Place all the ingredients for the glaze into a sauce pan over a low heat and cook until steam starts to rise from the pan, stirring frequently Remove glaze from the heat, allow to cool then pour into the plastic bag over the ribs Tie and secure the plastic bag and leave to marinate in the fridge for 2 hours Remove ribs from the bag and place onto the braai until the edges start to blacken and the meat begins to pull away from the bone – remember to baste the ribs with the glaze frequently. Then sit down with family & friends and eat with your hands.
Chicken taco chilli 8 servings 1 can black beans 1 can kidney beans 1 can corn kernels 50 ml tomato sauce 200g diced tomatoes 1 tbsp Mrs.H.S.Balls Hot Chutney packet taco seasoning 1 tbsp chili powder 3 boneless chicken breasts. Cook for 6 hours high or 10 hours low in the crock pot.
Red wine braised oxtail with basil dumplings 30ml plain flour 1.6kg oxtail pices 60ml sunflower oil 2 onions, finely diced 2 carrots, peeled and sliced 1 stick celery, finely diced 2 cloves crushed garlic 30ml tomato paste 1 Robertsons Bay Leaf 5ml Robertsons Thyme 750ml red wine 1 oxtail stock cube 45ml Mrs Balls Original Chutney For the dumplings – 250ml self-raising flour 1 handful fresh basil leaves 50 g margarine Water Season the flour with salt and pepper and lightly toss the oxtail pieces in the seasoned flour Heat sunflower oil in a large heavy based pot and fry the oxtail pieces in batches until well browned on all sides then remove from the pot and set aside Add a little extra oil if needed and fry the all the vegetables together on a medium heat for about 5 – 10 minutes or until tender Stir in the tomato paste, bay leaves and thyme then return the meat to the pot and add the oxtail stock cube and Mrs Balls Chutney Cover the pot and allow to simmer on a low heat for up to 3 hours or until the meat is tender and falling off the bone, remembering to stir occasionally To make the dumplings place the flour and basil into a food processor with a pinch of salt and blitz until the basil is finely chopped Rub in the margarine using your fingertips until the mixture resembles breadcrumbs then add some water until a stiff dough is formed Using the palms of your hands roll into small walnut sized balls About 15 minutes before the oxtail is ready drop the dumplings into the stew and allow to simmer gently until cooked through and fluffy
Mrs Balls meatballs 500g extra lean beef mince 1 onion, grated 2 cloves crushed garlic 15ml tomato paste 2.5ml Roberston’s Italian Herbs 30ml Mrs Balls Original Chutney 30ml Worcester Sauce 1 egg 100g breadcrumbs 30ml chopped fresh parsley Salt and black pepper Cake flour for dusting Sunflower oil for baking Preheat oven to 180C Mix all the ingredients together in a bowl until well combined then shape into balls using the palms of your hands Lightly roll in flour then place onto a greased oven proof baking tray and drizzle with a little sunflower oil Bake for 20 minutes then turn over and bake for a further 20 minutes or until cooked through Serve with creamy mashed potato and Mrs H.S Balls.
Mrs H.S. Ball's Creamy Sauce for oven roasted Pork Tenderloin 100 ml Mrs H.S. Ball's Chutney 1 tbsp white wine vinegar 100 ml olive oil 50 ml cream 1/2 red onion , finely diced 100 ml flat leaf parsley, chopped Salt Pepper To make the sauce mix the chutney with the white wine vinegar in a bowl. Slowly pour in the olive oil as you are whisking (kitchenaid or electric whisk is a bonus here). As you are doing this the mixture should thicken up. Add the cream, parsley and onion. Season to taste.
Chicken Curry 4-6 chicken thigh fillets 2 onions, sliced 2 Tbsp Olive oil 2 Tbsp Mrs Ball’s Chutney 1 small chopped chilli 1 Tbsp curry powder 1
Tbsp four 1 Tbsp vinegar or lemon juice 1 Tbsp sugar Little grated lemon rind ½ cup milk Salt and pepper 2 cups water Gently fry the chicken thigh fillets until golden brown in hot oil. Add onions to the chicken until brown. Add cold water and stew slowly. Meanwhile, mix the remainder of
the ingredients together and add to the stew. Simmer gently till chicken is tender. Season to taste. When done, serve with boiled rice and Mrs
Balls Chutney. Enjoy this exciting dish with Mrs Balls Chutney Original/Hot/Chili Chutney as a condiment for extra
Homemade Beef Lagane recipe. Ikg Beef Mince ( 80% beef 20 % fat) I Onion, 2 carrots, 2 celery sticks. 2 Cans Peeled Chopped tomatoes 3
Tbs Mrs.H.S.Balls 9 Original White Sauce 150grams 2 Tbs flour 500 ml milk full cream 500ml Classical Sauce Seasoning to taste. Parsley. Cheedar Cheese. Blend Onions,carrots and celery to paste. Brown onions in pan and add mince. Season to taste. Add tomatoes and Mrs.H.S.Balls .Simmer for one hour. Add Mrs.H.S. Balls Chutney and simmer for another 20 mins till tomatoes disappear. Layer lasagne sheets
with white sauce and mince. Add Cheddar Cheese and bake in the oven at 180 degrees for 45 mins.
Loin of Pork 1 pork loin Mrs Ball’s Chutney Salt Pepper A little paprika A little brandy Prepare for roasting by scoring the loin of pork at 2cm intervals to a max depth of 5mm. Gently spread each score and fill with Mrs Ball’s Chutney. Sprinkle with salt, pepper and paprika. Tie lengthwise with a string to hold scores together loosely. Drizzle a little brandy into each score and roast in the usual way. Enjoy this exciting dish with Mrs Balls Chutney Original/Hot/Chili Chutney as a condiment for extra flavour.
Bacon, Tomato and Avo Jaffles 250g bacon, rind removed, cut into thirds olive oil cooking spray/ butter 8 thick slices multigrain bread 2 tomatoes, thinly sliced 1 ripe avocado, peeled, thinly sliced 100g cheddar cheese, grated 50ml Mrs.H.S.Ball's Hot chutney Preheat a sandwich press / Jaffle machine.Heat a frying pan over medium heat. Cook bacon for 6 minutes, turning, or until crispy. Drain. Butter 1 side of 4 slices of bread. Place onto a flat surface, butter side down. Top with bacon, tomato, avocado and cheese and |Mrs.H.S.Ball's.Season with salt and pepper. Top with remaining bread slices. Spray with oil. Place sandwiches, 2 at a time, into sandwich press/ jaffle iron. Cook for 6 minutes or until golden. Serve
tomato pizza sauce 1/2 cup Mrs.H.S.Ball's Hot chutney 1 cup (80g) grated pizza cheese 2 eggs 100g truss grape tomatoes Preheat oven to
220°C. Heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 5 minutes or until bacon is crisp. Transfer to a paper towel-lined plate. Add spinach to pan and cook, stirring, for 2-3 minutes or until wilted. Season with salt and pepper. Remove from heat.
Place pizza bases on an oven tray. Spread evenly with sauce and Mrs.H.S.Ball's.Sprinkle with half the cheese. Top with spinach and bacon
then crack an egg in the middle of each pizza. Sprinkle with remaining cheese and top with tomatoes. Bake in oven for 8-10 minutes or until cheese is golden brown and bubbling and egg is cooked as desired. Remove from oven and serve immediately.
Mrs.H.S.Ball's All in one breakfast for the weekend! 6 lamb, rosemary & garlic sausages 6 large portobello mushrooms, ends trimmed A bottle of your favourite Mrs.H.S.Ball's chutney 2 tbs extra virgin olive oil 6 bacon rashers 6 ripe tomatoes, halved lengthways 6 eggs Toast, buttered, to serve Preheat oven to 200°C. Arrange the sausages and mushrooms in a large roasting pan. Drizzle over oil and Mrs.H.S.Ball's chutney and season with salt and pepper. Bake in oven, turning once, for 10 minutes. Add the bacon and tomato and bake for a further 10 minutes or until mushrooms and tomato are soft. Arrange the mixture in the pan to create 6 spaces. Crack 1 egg into each space. Bake for 4-5 minutes or until the eggs are cooked to your liking. Serve immediately with buttered toast and all the Mrs.H.S.Ball's chutney you can handle .
Sticky bacon wrapped sausages 4 middle bacon rashers, rind removed, halved lengthways 8 thick beef sausages 2/3 cup Mrs.H.S.Ball's Original ( or favourite flavour) 2 garlic cloves, crushed 1 tablespoon brown sugar 1 teaspoon mixed dried herbs Salad leaves, to serve Preheat oven to 200°C/180°C fan-forced. Wrap 1 piece of bacon around 1 sausage. Secure with a toothpick at each end. Place in a large baking dish. Repeat with remaining bacon and sausages. Combine Mrs.H.S.Ball's chutney, garlic, sugar and herbs in a jug. Pour over sausages. Bake, basting with sauce mixture, for 35 to 40 minutes or until sausages are browned and cooked through. Remove toothpicks. Serve with salad.
Potato Bake 2 medium (400g) potatoes 2tbs Mrs.H.S.Ball's Original chutney 2 tbs olive oil 1 red onion, chopped 70g pancetta, chopped 100g baby spinach 200g red grape tomatoes, halved 1 red pepper, chopped 8 eggs 1/2 cup thickened cream 1/2 cup shredded parmesan cheese 1/4 cup grated tasty cheese Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted. Combine onion mixture, tomatoes and pepper in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture. Whisk eggs , cream, Mrs.H.S.Ball's in a bowl. Gently pour mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.
Spaghetti Carbonara 400g spaghetti 1 tbs olive oil 200g sliced flat pancetta (see note), cut into 1cm-wide strips 2 garlic cloves, finely chopped 3 eggs, plus 1 extra yolk 100ml thickened cream 2/3 cup (50g) freshly grated parmesan, plus extra to serve 2 tbs Mrs.H.S.Ball's Original 2 tbs chopped flat-leaf parsley leaves Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a fry pan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures, Mrs.H.S.Ball's & parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan. Now that sounds nice !
Mrs.H.S.Ball's Moussaka 2 Onions chopped 5 Potatoes sliced 2 Tomatoes sliced 2 Large Brinjals or egg plants, sliced 750 g Mince fried until brown in a little oil 100 ml Mrs.H.S.Ball's Original 5 ml Robertsons Spice For Mince 30 ml Butter Robertsons Paprika Robertsons Atlantic Sea Salt 30 ml Flour 1 Egg 250 ml Milk 65 ml Grated Cheese Heat butter and fry onion until soft. Remove onions and add then add potato and brinjals and toss in the butter. To make the sauce, heat the butter and add the flour. Cook for a few seconds then remove from heat, add the milk, stirring continuously. Return to heat and stir until sauce thickens. Allow to cool slightly then add the well-beaten egg and cheese. Do not cook again. Arrange a layer of the sliced potatoes and brinjal at the bottom of a deep casserole and then a layer of meat, a layer of onions, and then sliced tomato. Season each layer well with Robertsons Paprika and Sea salt and Mrs.H.S.Ball's. Pour a little sauce over each layer. Continue in this way until the ingredients are all used. End with a layer of potato and brinjal. 6. Cover with a lid and bake for 1 and a half-hours at 180°C.
Chef Chutney Beef & Vegetable Stir Fry 1 1/2 tbs peanut oil 500g lean beef (like rump or fillet steak), cut across the grain into thin strips 1 brown onion, halved, thinly sliced 1 large red capsicum, cut into short, thin strips 1 bunch broccollini, cut into 4cm lengths 125g pkt baby corn, halved lengthways 2 garlic cloves, crushed 2 tbs Mrs.H.S.Ball's Hot or Chilli chutney 1 tbs water 2 tbs oyster sauce 1 1/2 tbs soy sauce Steamed medium-grain rice, to serve Heat a large wok over high heat. Once the wok is hot, add 1 tablespoon of the oil and carefully swirl around to coat the side of the wok. Heat until very hot. It is important to heat the wok before adding the oil, otherwise the oil can end up overheating and burning. You will know if the oil is hot enough if the beef starts to sizzle when added to the wok. Add one-third of the beef strips and stir-fry for 1-2 minutes or until the beef is browned and just cooked. Transfer to a plate. Repeat with the beef in two more batches, reheating the wok between each batch. Remove all beef from the wok. Adding and cooking the beef in batches is very important as it seals the meat, keeping in the juices. If you add too much meat at once, the wok will lose its heat and the meat will stew and become tough. Heat remaining oil in the wok over medium-high heat. Add the onion, capsicum, broccollini, corn and garlic. Stir-fry for 2 minutes. Add the water, cover and cook for 30-60 seconds or until the vegetables are just tender. Add the oyster sauce,soy sauce, Mrs.H.S.Ball's to the wok. Toss well to combine. Add the beef and toss until heated through. Serve immediately with rice.
Vegetable Macaroni & Cheese 50g butter, chopped 2 tablespoons plain flour 2 cups milk 50 ml Mrs.H.S.Ball's Original 1 teaspoon dijon mustard
1/2 cup grated parmesan cheese 1 1/4 cups grated gruyere cheese (see note) 300g dried macaroni pasta 1 large carrot, peeled, halved, sliced
300g broccoli, cut into small florets 280g cauliflower, cut into small florets 4 green onions, thinly sliced Preheat oven to 200°C/180°C fan-forced. Grease a 5cm-deep, 24cm x 24cm (base) baking dish. Melt butter in a saucepan over medium heat for 2 minutes or until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove from heat. Add milk, 1/4 cup at a time, stirring constantly to
prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Stir in Mrs.H.S.Ball's, mustard, parmesan and 1 cup gruyere. Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, adding carrot, broccoli and cauliflower in the last 5 minutes of cooking. Drain. Place in a large bowl. Add sauce and onion. Stir to combine. Spoon into prepared dish. Sprinkle with remaining gruyère. Bake for 20 minutes or until golden. Stand for 5 minutes.
Mrs.H.S.Ball's Chutney and rosemary lamb chops 2 tablespoons olive oil 12 (100g each) lamb loin chops, trimmed 1 brown onion, sliced 1/2 cup dry white wine 250g Mrs.H.S.Ball's Original chutney 1 cup Italian tomato passata sauce 1 cup chicken stock 2 teaspoons chopped rosemary leaves 1 cup frozen peas cooked risoni pasta, to serve Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Lamb burgers on Turkish bread rolls with olives and Mrs.H.S.Ball's chutney Preparation Time 20 minutes Cooking Time 5 minutes 550g lean lamb mince 1/2 cup low-fat feta cheese, crumbled 1 egg, lightly beaten 1/2 cup multi-grain breadcrumbs 2 garlic cloves, crushed 1/4 cup pitted kalamata olives, finely chopped 1/2 cup mint leaves, finely chopped Olive oil cooking spray 4 x 10cm-long pieces Turkish bread, split open 80g rocket leaves 1/4 cup Mrs.H.S.Ball's chutney Combine mince, feta, egg, Mrs.H.S.Ball's Original chutney, breadcrumbs, garlic, olives, mint, and salt and pepper in a ceramic bowl. Mix until well combined. Form into 4 x 3cm-thick patties. Place onto a plate. Cover. Refrigerate for 20 minutes. Preheat barbecue plate on medium heat. Lightly spray patties with oil. Cook for 4 to 5 minutes each side or until cooked through. Cover to keep warm. Place bread onto barbecue plate, cut-side down. Cook for 1 minute or until toasted. Place rocket onto bread bases. Top with patties, chutney and bread tops. Serve.
Cheese, Onion & Tomato Braai Toasties recipe Butter / Margarine Mrs Ball’s Original Chutney Robertson's Garlic Salt Robertson's Sweet Basil Sliced Tomato Sliced Cheddar Cheese Sliced Onion 1 loaf Sliced White Bread Spread margarine/ butter onto the outside of the bread slices Spread the inside of the bread slices with Mrs Ball's Original Chutney and top with cheddar, cheese, onion and tomato and season with Garlic Salt and Sweet Basil Sandwich two slices together and place between a grid and onto the braai Braai them until the outside is brown and crispy and the cheddar cheese has melted Slice into triangles and serve immediately! Enjoy !
Sausages in tomato and chutney 2 Onions 8 Tomatoes 500 ml Water 2 Knorr Beef Stock Cubes 125 ml Mrs Ball’s Original Chutney 500 g Beef Sausage 2 Potatoes Peeled and cut in small cubes 5 ml Robertsons Garlic Flakes 5 ml Robertsons Italian Herb Fry the sausage in pan in some oil, cut into bite sized pieces and set aside Finely chop the onions and tomatoes In a pot, brown the onions and garlic and simmer for 2 minutes
4. Add the tomatoes, herbs and water and bring to the boil Add the stock cube, Mrs Ball's, sausage pieces and potato cubes, reduce the heat and simmer for 10 – 15 minutes or until the potato is cooked
Apricot and Haloumi Veg Kebabs 8 Bamboo Skewers 500 g Mixed Roasting Vegetables 24 Dried Apricots 300 g Haloumi cheese 45 ml White wine vinegar 30 ml Olive Oil 5 ml Brown Sugar 2.5 ml Robertsons Cayenne Pepper 15 ml Robertsons Mixed Herbs 45 ml Mrs Ball’s Peach Chutney Soak the bamboo skewers in water for an hour so that they don’t burn on the braai Thread the vegetable pieces onto the skewers, alternating with apricots and haloumi cheese Mix the white wine vinegar, olive oil, sugar, Cayenne Pepper, Robertsons Mixed Herbs and Mrs . Balls Chutney together and marinate the kebabs for at least an hour, but overnight is preferable 4. Season with Atlantic Sea Salt and Black Pepper and braai over medium coals, basting with any leftover marinade until the vegetables are tender.
Chutney Glazed Steak 1 Rump Steak 5 ml Robertsons Paprika 15 ml Robertsons Steak & Chops Spice 15 ml Olive Oil 30 ml Mrs Ball’s Original Chutney Mix the Paprika, Steak & Chops, olive oil and chutney together Glaze the rump and fry in the griddle pan for 4 minutes each side until charred . Finish off in a pre heated oven at 200°C until it's just the way you like it
Blue cheese & chutney dip: ½ block blue cheese, crumbled ½ tub cream cheese 125ml mrs balls peach chutney Mix the blue cheese, cream cheese and chutney together until smooth and serve as a dip with chips
Mrs.H.S.Ball's Glazed Ham Prep: 10 min. Bake: 2-1/2 hours 1 bone-in fully cooked ham (3-4 kgs) 1 cup apricot jam 1/2 cup Mrs.H.S. Ball's Original chutney 2 tablespoons Dijon mustard 2 garlic cloves, minced 2 teaspoons white wine vinegar 1 teaspoon Mrs.H.S.Ball's Chilli 1 cup packed brown sugar Place ham on a rack in a shallow roasting pan. Bake at 180 degrees for 2 hours. In a small saucepan, combine the jam, chutney, mustard, garlic, vinegar, sugar . Cook and stir over medium heat until jam and chutney are melted; brush over ham. Bake 30-60 minutes longer.
Mrs.h.s. Ball's leg of lamb 1kg butterflied leg of lamb Salt and pepper 250ml Mrs Ball's Chutney 15ml olive oil 15ml Worcestershire sauce 125ml milk 1ml Robertson’s Ginger 1ml Robertson’s Ground Cloves 2ml Tabasco sauce Season lamb with salt and pepper In a bowl mix together the chutney, olive oil, Worcestershire sauce, milk, ginger, cloves and Tabasco sauce Baste the meat with the marinade Roll the butterflied leg of lamb up and tie with butchers twine Roast in a preheated oven at 180C, basting with the remaining marinade for about 90 minutes or until lamb is done and tender
Waterblommetjie Bredie Serves four to six people 1kg – 2kg fresh waterblommetjies 30 ml oil 3 or 4 cloves of garlic, finely chopped 2 large onions, finely chopped 1kg lamb stewing meat cut into chunks flour to dust the lamb juice of two lemons 250ml beef stock (and 250ml hot water extra) 50 ml Mrs.H.S.ball's Hot Chutney salt and freshly ground black pepper extra lemon wedges for serving Heat the oil in a large pan. Dust lamb pieces in the flour and brown in the hot oil. Set the lamb aside and brown the onions and garlic in the same pot until they are nice and soft. Place the lamb back into the pot and add the stock, Mrs.H.S.Ball's and juice from the lemons. Season with salt and pepper. Reduce the heat and stew the meat with the lid on for about a hour or until nice and tender. You can add more hot water or stock at this point if the liquid gets low while stewing. Gently place the waterblommetjies on top of the lamb and cover the pot with the lid. Let them “steam” on top of the lamb for about half an hour. They should still be quite firm but cooked. Don’t overcook the waterblommetjies as they will turn into mush. Serve on rice with extra lemon wedges on the side.
Mrs.H.S.Ball's Apple Crumble Serves 4-6 1 can (400g) unsweetened pie apples 1tsp Mrs.H.S.Balls Peach chutney 1 tsp cinnamon 25ml sugar
25ml raisins 1 cup flour ½ cup brown sugar 90g margarine Mix apples, cinnamon,Mrs.H.S.Ball's, sugar and raisins and place in a greased pie plate. Sift flour and brown sugar and rub in margarine (crumble mixture). Sprinkle crumble mixture over the apples. Bake at 200° C for 30 minutes. Serve hot or cold with cream.
Roasted Peppers & Vegetables with Mrs.H.S.Ball's Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes 1/4 cup olive oil 2 tablespoons / 30 ml of Mrs.H.S.Ball's Peach chutney 1 garlic clove, crushed 1 large red bell pepper, seeded, cut in eighths 1 large green bell pepper, seeded, cut in eighths 1 large yellow bell pepper, seeded, cut in eighths 2 small yellow summer squash, cut in eighths 2 green zucchini, sliced in eighths 1 onion, peeled, cut in eighths salt and fresh ground black pepper to taste 1 tbsp rice vinegar, or sherry vinegar 2 fresh thyme springs, leaves picked 1 fresh rosemary spring, leaves picked In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil. Preheat oven to 220 degrees celsius. Add the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Add Mrs.H.S.Ball's chutney. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put back in and roast for another 15 minutes, or until the vegetables are tender and the edges are browned. So simple, so healthy, so delicious! This makes a great side dish for almost any meal. You can use any number of seasonal vegetables, herbs, and spices. The secret is a nice hot oven which will help caramelize the edges of the peppers, and give the roasted vegetables a deep, rich flavor.And Mrs.H.S. Ball's of course.
Sweet & Spicy Pork Chops 4 Pork Loin Chops 25 ml Robertsons Ground Cloves 5 ml Robertsons Chicken Spice 25 ml Robertsons Ground Ginger 125 ml Orange Juice 125 ml Mrs Ball’s Original Chutney ½ sachet Brown Onion Soup Preheat oven to 180°C Place pork chops fat side up in an oven proof casserole dish In a bowl mix together the cloves, chicken spice, orange juice, chutney and brown onion soup Pour the sauce over the chops and bake in the oven for 30 minutes
Pork bangers/sausages with Mrs.H.S.Ball's caramelized onions and mash. 2 medium onions 2 teaspoons Brown sugar Table spoon Honey 200ml Mrs Balls Peach chutney 1 Packet Pork bangers/ sausages Butter Slice onions and brown in butter in frying pan. Add 2 teaspoons of brown sugar and allow to caramelize. Add a tablespoon on honey and allow to simmer. Add the pork bangers and allow to cook through. Add half a bottle of Mrs. Balls Peach chutney and 125mls of water. Continue to simmer on low until the sauce thickens. Serve with creamy mash potatoes and peas/beans.
Mrs.H.S.Balls Chicken & Bacon BLT for the weekend 2 large (about 250g each) single chicken breast fillets 2 eggs 1 tbs olive oil 4 middle bacon rashers, rind and excess fat trimmed, halved crossways 12 slices wholegrain bread, crusts removed 25g butter 2 tbs Mrs.H.S.Ball's Hot chutney 2 ripe roma tomatoes, thinly sliced 8 butter lettuce leaves, washed, dried Use a sharp knife to cut chicken breasts horizontally through the centre. Cut pieces in half crossways to make 8 pieces. Cook eggs in a saucepan of boiling water for 6 minutes. Drain. Set aside for 5 minutes to cool. Peel. Thinly slice crossways. Meanwhile, heat the oil in a nonstick frying pan over medium-high heat. Add chicken and bacon and cook, turning occasionally, for 4-5 minutes or until cooked. Drain on paper towel. Toast bread. Spread with butter and Mrs.H.S.Ball's. Place 1 piece of toast on each plate. Top with 1 piece each of chicken and bacon. Top with toast, tomato, egg and lettuce. Repeat with remaining toast, chicken and bacon. Secure with a toothpick to serve.
Lamb Green Bean Potjie Serves: 6 Cooking Time: 2 hours 500 g breast of lamb, portions 500 g lamb shank, sliced 15 ml butter 15 ml cooking oil 2 large onions, chopped 2 cloves garlic, chopped 500g green beans, sliced 4 medium potatoes, quartered 125 ml Mrs.H.S.Balls Original ( or flavour choice) 500 ml meat stock 10 ml salt White pepper to taste Grated nutmeg to taste 30 ml lemon juice 50 ml chopped fresh parsley Brown meat in heated butter and oil. Remove and set aside. Add onion and garlic and sauté until transparent. Arrange meat on top of onion. Place green beans and potatoes on top of meat. Heat meat stock,Mrs.H.S.Balls, salt, pepper, nutmeg and lemon juice in a smaller potjie and pour over meat and vegetables. Sprinkle with parsley. Cover with lid and simmer for 1.5 – 2 hours or until vegetables and meat are tender. Stir carefully to mix ingredients.
Shepherd's Pie 4 potatoes 1 small butternut 10 g butter 1 can Kidney beans 500 g extra lean beef mince 125 ml Mrs Balls Original Chutney 2 tablespoons sugar 1 tin chopped tomotoes 1 tin mix veg 1 chopped onion Boil 4 potatoes and butter nut cubes until soft and mash with 10 g of butter. Saute the onion in a little bit of oil and add the mince. Brown the mince until light brown and add the kidney beans, mix veg and chopped tomatoes. Cook for 10 minutes. Add the Mrs H.S.Balls Chutney and sugar. Add some mixed herbs, salt and pepper to taste. Cook for another
10 minutes. Grease a medium size (30 cm x 20 cm) oven proofed bowl. Spoon the mince in the bowl and then spoon the potato and butter nut mix evenly over the mince. Sprinkle some nutmeg over the mash and bake on 180°C for 20 - 30 minutes.
Mrs balls sandwich 1/2 avocado 1 tsp extra-virgin olive oil 50ml Mrs.H.S.Balls Original 1 lemon wedge Coarse salt and freshly ground black pepper 2 slices multigrain bread 50mg extra-sharp cheddar cheese 3 to 4 cherry tomatoes, halved 1/4 small red onion, thinly sliced 1/2 cup sprouts Mash avocado with oil and juice of lemon wedge. Add cheddar, cherry tomatoes, red onion, sprouts and Mrs.H.S.Balls. Season with salt and pepper.
Pumpkin Fritters with Mrs.H.S.Balls chutney. 4 cups cooked pumpkin, mashed 2 eggs 1 cup flour pinch of salt 1 teaspoon baking powder 30 ml (2 tablespoons) heaped of sugar Combine all ingredients, making a soft batter and fry spoonfuls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar and lots of your favourite Mrs.H.S.Balls flavours.
Rustic Italian-style sandwich, with Mrs.H.S.Balls Prep time: 1 hour Cook time: 5 mins Total time: 1 hour 5 mins Feeds: 4 1 cup Marinara Sauce
100ml Mrs.H.S.Balls Hot Chutney 6 Chicken Strips (made with Parmesan) ¼ cup grated Parmesan 6-8 thick slices of Mozzarella cheese 2 large soft submarine rolls 12 fresh basil leaves Preheat oven to Broil. Have Marinara sauce ready and warm. Slice submarine rolls in half and place
the bottom halves on a baking sheet. Flash chicken strips in the oven for a few minutes to warm them through. Meanwhile, spoon a generous amount of Mrs.H.S.Balls and Marinara onto the bottom of the rolls and sprinkle evenly with grated Parmesan. Remove chicken from oven and place hot chicken strips on top of the Mrs.H.S.Balls coated rolls. Top chicken strips with sliced Mozzarella cheese and place the baking sheet under the broiler. Broil sandwiches just until the cheese melts. Remove from oven and let cool for a few minutes, meanwhile, warm the tops of the submarine buns. Distribute fresh basil leaves evenly on top of the melted mozzarella and cover them with the tops of the buns. Using a sharp serrated knife, slice the sandwiches diagonally into three or four pieces and serve at once with a stack of napkins.
Mrs.H.S.Balls Macaroni Cheese Recipe 15ml margarine/ butter 15ml cake flour 500ml milk 5ml Robertson’s Nutmeg 45ml Mrs Balls Original Chutney Salt and black pepper 1 cup cheddar cheese, grated 250g macaroni, cooked 250 bacon bits, fried 2 large tomatoes, sliced Robertson’s Mixed Herbs Preheat oven to 180C In a sauce pan melt the margarine and add the flour Remove from the heat and stir briskly until it forms a thick paste Place the saucepan back on a moderate heat, pour in the milk a little at a time, beating vigorously after each addition Stir in the nutmeg and Mrs Balls Chutney then season to taste with salt and pepper Allow to simmer whisking constantly until the sauce has thickened Add half the grated cheese and stir until it is melted Mix the fried bacon bits with the cooked macaroni Layer the macaroni and tomatoes in an oven- proof dish and sprinkle liberally with the mixed herbs between the layers Pour over the sauce and top with the remaining cheese and bake for 30 minutes until golden brown
B.L.A.T (bacon, lettuce, avo, tomato) Wrap Makes 4 servings 8 slices bacon 4 flour wraps 4 tablespoons Mrs.H.S.Balls Original Chutney 1 avocado - peeled, pitted and diced 1 tomato, chopped 1 cup shredded lettuce Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside. Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Mrs.H.S.Balls chutney down the centre of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the chutney. Roll the wraps around the other ingredients.
Chicken, cheese & mrs.h.s.balls chutney jaffle sandwiches 250g cooked and shredded chicken breast 100ml Mrs Balls Original Chutney 100g cheddar cheese, grated 30ml chives, finely chopped 8 slices wholegrain bread Combine the chicken meat, Mrs Balls Chutney, cheddar cheese and chives in a bowl until well mixed Season to taste Spread /butter/ margarine on only one side of each slice of bread Place one slice buttered side down into the jaffle iron Top with the chicken filling then place one slice of bread on top, buttered side up Close the jaffle iron and cook for 5 minutes or until golden
Mutton & Vegetable Potjie Serves: 8 – 10 Cooking Time: 1.5 hours 125 ml oil 2 kg mutton knuckles 2 onions, sliced 6 potatoes, quartered 1 red pepper, cut into cubes 1 green pepper, cut into cubes 5 large carrots, sliced 8 patty pans, quartered 8 courgettes, sliced 250 g fresh button mushrooms 250g green beans 410 g chopped tomatoes 100ml Mrs.H.S.Balls Original chutney 61 g mushroom soup mix 30 ml ground coriander
30 ml dried marjoram 30 ml allspice 15 ml garlic, crushed 15 ml sugar 60 ml white vinegar 15 ml paprika Heat the oil in a large potjie and brown the meat. Layer the vegetables on top of the meat in the order listed above, starting with the onions and ending with the green beans. Top with the chopped tomatoes and their juices. Combine the remaining ingredients with 1 litre of boiling water and pour over the prepared pot. Close the
lid and allow to cook gently for an hour without opening. If necessary, thicken with some cornflour.
Grilled Cheese & Fried Eggs Jaffle / Toasted Sandwich 12 slices pancetta (Italian bacon) 2 tablespoons butter 4 slices sourdough bread 2
Tbsps Mrs.H.S.Balls Original chutney 8 thin slices gruyere cheese 4 large eggs 1 small green onion, chopped Parmesan cheese shavings 12 fresh basil leaves Cook pancetta in large non-stick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings. Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 gruyere slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes. Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan and Mrs.H.S.Balls and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.
Braai Bread in foil. 1 French loaf 60ml Butter,or Margarine, softened 30ml Mrs Balls Hot 5ml Robertson’s rosemary 10ml Robertson’s garlic flakes 50ml grated parmesan cheese Cut the French loaf into slices, keeping the loaf in its shape Mix all the remaining ingredients in a bowl Starting at one end, butter each slice of bread on one side, putting them together to form the whole loaf Place on a piece of tin foil, shiny side in, and wrap up Place on the braai grid away from direct heat, and allow to toast until the butter is all melted If you are unable to braai, place in the oven at 180 degrees Celsius for 25 – 30 minutes
Mrs.H.s.Balls, Gouda, ham and apple jaffle Makes 2 sandwiches Depending how hungry you are - feeds 1 or 2. 4 Sliced wheat or multigrain bread 2 tablespoons Mrs.H.S.Balls Hot chutney 4 slices of deli ham 1/2 Golden delicious apple, cut into thin slices 8 thick slices of smoked Gouda cheese Spread two slices of bread with Mrs.H.S.Balls chutney. On each chutney coated slice, place two slices of ham, half the apple slices, and four slices of gouda. Cook the sandwiches in a Jaffle iron, skillet, for 5-10 minutes, until cheese is melted and bread is lightly browned.
Boerewors in foil with Herb & Chutney sauce 80ml Mrs Ball’s Original Chutney 10ml Robertson’s Steak & Chops Spice 10ml Robertson’s Italian
Herb Seasoning 500g boerewors Mix the Mrs Ball’s Chutney and spices in a bowl. Divide the boerewors into eight pieces, and place them in the centre of a large piece of foil. Top with Mrs Ball’s Chutney-spice mix and fold the foil closed. Place on the braai grid and braai until done (20 to 30 minutes). If you are unable to braai, place the foil parcel on a baking tray and cook in the oven at 180°C for 35 minutes. Open the foil and cook for a further 10 minutes to brown.
Beef and Beer Potjie Serves: 6 Cooking Time: 2 hours 15ml cake flour 5ml mixed herbs 5ml paprika 375ml beer 1kg beef fillet, cubed 250ml beef stock 15ml butter 1 packet of tomato soup powder 30ml Mrs.H.S.Balls Hot / Extra Hot or Chilli chutney 15ml oil 1 bay leaf 2 medium onions, thinly sliced 6 potatoes 15ml vinegar 15ml white sugar 10ml Maizena 8 green beans, cut up Salt and pepper to taste 4 carrots, peeled and thinly sliced 1 garlic clove, chopped Coat the meat with a mixture of the flour and paprika. Heat the oil and butter in the pot and brown the meat. Remove the meat and brown the onions and sugar until the onions are nice and soft. Add the beans, carrots,potatoes and garlic, cover with the lid and allow the pot to simmer for about 5 minutes. Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf. Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon). Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with salt and pepper.
Sweet & Sticky Rump steak 80ml Mrs Ball’s Original Chutney 15ml Robertson’s Barbecue Spice 5ml Robertson’s Garlic Salt 500g rump steak Mix the Mrs Ball’s Chutney and spices in a bowl. Coat steak with the mixture and braai until done (four minutes each side for medium rare). If you are unable to braai, place steak on a grill rack. For medium rare, grill for 5 minutes on each side; rest for 3 minutes and slice.
Chilli garlic corn in foil 4 corn on the cob, cut in half 50ml Mrs Balls Original chutney. 40ml Butter or Rama, softened 5ml Robertson’s garlic salt
7,5ml Robertson’s chilli flakes Mix the (butter)margarine, chutney and spices in a bowl “butter” each piece of corn and place on a large square of foil Fold the foil closed, and place on the braai for 30 minutes or until the corn is cooked If you are unable to braai, place on an oven tray at 180 degrees for 30 – 40 minutes or until cooked.
Mrs.h.s.balls potato gratin 6 potatoes, peeled and parboiled 2 cups grated cheddar 250ml cream 125ml Original Slice potatoes chunkily and place in an oven proof dish Mix cream and chutney and pour over potatoes. Sprinkle with cheese and bake at 180 until done and golden.
Butternut, red pepper and Haloumi kebabs 500g butternut, cubed and half cooked 2 red peppers, deseeded and cut in cubes 200g haloumi cheese, cut in cubes 50ml Mrs Balls Original Chutney 30ml Rama margarine, melted 10ml Robertsons Sage 3ml Robertsons Nutmeg Thread the butternut, haloumi and red pepper onto kebab sticks, alternating the ingredients In a bowl, mix the melted margarine, Mrs Balls Original Chutney, sage and nutmeg Coat the kebabs with the mix and braai until done.
Sticky chutney kebabs 10ml Robertson’s Rosemary 1 Robertson’s Bay leaf 20ml orange zest 80ml olive oil 125ml (half a cup) Mrs Balls Chutney 180ml freshly squeezed orange juice 45ml lemon juice 2 garlic cloves, crushed Salt and pepper to taste 1kg chicken fillet, trimmed and cubed 12 bamboo skewers Combine rosemary, bay leaf and orange zest in a pestle and mortar and grind ingredients to release the oils. Add olive oil to Mrs Balls, orange juice, lemon juice and garlic. Season with salt and pepper. Pour into a large bowl and add chicken, stirring to coat cubes. Cover and marinate for at least 2 hours in the refrigerator. Thread chicken cubes onto skewers and season with salt and pepper. Transfer marinade into a small saucepan and bring to the boil. Arrange the chicken kebabs onto a roasting rack and place under the grill. Grill kebabs until cooked through, turning frequently and brushing occasionally with marinade. Arrange on a platter and serve.
Kwaai Braai Pie Sandwich type grid with edges (aka toeknyprooster) 2 Rolls of Puff Pastry 1 Packet of Spinach 1 or 2 Chicken Breasts (fillets) - optional 1 Packet Shredded Bacon 1 Onion 1 Red Pepper 1 Yellow Pepper 1 Packet of mushrooms Feta Cheese Mozzarella and/or Cheddar to taste Lots of your favourite Mrs.H.S.Balls flavour. Defrost the dough and roll the first one out onto the grid Tip: do not defrost for too long in the microwave, else the dough goes soggy... Your best bet is to let the dough defrost slowly on its own. Tip: use some Spray & Cook on the grid before laying out the dough. Fry onion, bacon and peppers together, and if you're using chicken in your recipe, fry (or braai) the chicken separately Place half of raw spinach on dough. Tip: Make sure to dry the spinach off properly before placing it on the dough. The less water/moisture you have before you start, the better. Special Note: add a layer of cheese here as well, but most times you only need to top it off with cheese at the end. Cut chicken into pieces and place on spinach Add onion, pepper and bacon mixture with lots of Mrs.H.S.Balls chutney. Chop and add the mushrooms Tip: you could opt for frying the mushrooms in with the bacon and onion as well Add the different cheeses (grated) Finish off with the rest of the spinach (PS. The Spinach should cover the dough nicely, it helps to prevent too many juices from seeping through and getting the dough wet.) Place the second roll of dough on top. Seal the dough (as if you are making pies) Tip: Egg wash the dough for that extra golden brown effect. Place it high up on the fire and turn constantly until golden brown... This is not a steak: rather turn too much than too little :-) That's basically it: The important stuff is the puff pastry and spinach, feel free to experiment with the rest of the fillings (I sometimes substitute peppadews in for the peppers, often leave out the chicken etc.). Oh... And one last tip... When you make it the first time, you'll be tempted to overdo it on the ingredients... Don't! Remember the grid needs to close without "cutting into" the pastry too much.
Mrs..H.S.Balls Chutney braai beans recipe 80ml Mrs.H.S.Balls Original 1 tin tomato and onion 1 tin baked beans 3ml cayenne pepper Salt and pepper Mix, heat and enjoy!
Mrs.H.S.Balls Sweet & Sticky Chutney Chicken 125 ml Mrs Balls Original Chutney 8 Assorted chicken pieces 15 ml Robertsons Chicken Spice
10 ml Soy sauce 60 ml white vinegar 125 ml Tomato sauce 10 ml Dijon mustard 15 ml Robertsons Origanum 60 ml Olive oil In a bowl whisk together all the ingredients. Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hour. Braai over medium coals until cooked through, using the marinade as a basting sauce
Cheesy tuna jaffle sandwiches 1 tin of tuna in brine, drained Mrs Balls Hot Chutney 45ml spring onions, chopped 125ml cheddar cheese, grated
6 slices bread, crusts removed Combine the tuna, spring onion and cheddar cheese in a bowl and add enough Mrs Balls Hot Chutney to make the mixture moist Season to taste Spread margarine on only one side of each slice of bread Place one slice buttered side down into the jaffle iron Top with the tuna mixture and place one slice of bread on top, buttered side up Close the jaffle iron and cook for 5 minutes
Mrs.H.S.Balls Burger Preparation Time 5- 10 minutes Cooking Time 10 minutes Serves 1 100g beef mince 1/4 small brown onion, finely chopped or grated. 2 tbs dried breadcrumbs Pinch dried rosemary Pinch ground oregano 1 tbs Mrs.H.S.Balls Original / Hot / Chilli chutney Salt & ground black pepper, to taste 2 tsp light olive oil 1 hamburger bun or roll, halved, toasted To serve Lettuce leaves Sliced cheddar cheese Sliced tomato Mrs.H.S.Balls Original / Hot / Chilli chutney Combine beef mince, onion, breadcrumbs, rosemary, oregano and Mrs.H.S.Balls chutney in a bowl. Season with salt and pepper and mix well. Shape mixture into a patty. Heat the light olive oil in a small frying pan over medium heat and cook the patty for 3-4 minutes each side or until golden and cooked through. Or do on the braai Drain on paper towel. Place lettuce (onion) on the bottom half of the bun or roll, and top with the beef patty, cheese, tomato and Mrs.H.S.Balls chutney. Top with the remaining half of the bun or roll.
Mrs.H.S.Balls Cheese delight Prep Time:10 mins Baking:15 mins 1 large wheel of brie cheese 2 tsp good quality curry powder 1 bottle Mrs.H.S. Balls Peach chutney 1 cup chopped cashews 1 french baguette, sliced assorted crackers Preheat oven to 180 C. Sprinkle curry powder over top and sides of brie and massage into rind to thoroughly coat the cheese. Place brie wheel in a large pie plate or other oven-proof dish. Spread a generous layer of Mrs.H.S.Balls chutney on top of the cheese wheel. Evenly sprinkle with cashews. Bake 15 minutes in preheated oven, or until cashews are golden brown and cheese is melty. Serve with baguette slices and crackers.
Mrs.H.S.Balls "Durban Curry Bunny Chow!" Prep Time : 10 mins Cooking Time: 1 hour 1 loaf bread, white, unsliced, flat-topped Whole Spices 1 star anise 1 cinnamon stick 3 whole cardamom pods 1/2 teaspoon fennel seed 1/2 teaspoon cumin seed 1/2 cup oil 1 onion, chopped Fine Spices 3 tablespoons garam masala 1 teaspoon ground coriander (seeds) 1 teaspoon hot ground pepper (like cayenne) 2 teaspoons turmeric The Meat 2 tomatoes, medium, chopped 2 lbs leg of lamb, in cubes (or beef) 4 garlic cloves, finely chopped 2 tbsp Mrs.H.S.Balls (flavour of choice) 2 teaspoons ground ginger 6 curry leaves 2 potatoes, large, in cubes Fry all the ingredients listed under "Whole Spices" until the onion is glassy. Add the list called "Fine Spices". "Stir and fry until the spices stick to the bottom of the pot. If you have a good Teflon-coated pot, go and buy a cheap one first.". Now add the tomatoes, and stir until everything sticking to the pot bottom comes loose. Add the meat, ginger, Mrs.H.S.balls, garlic and curry leaves. Simmer for half an hour or more, until the meat is almost tender, then add a little water and the potato cubes. Simmer until meat is tender. The bread:. It should be the unsliced rectagular loaf with the flat top, You could cut the bread across into two, three or four even chunks, depending on how hungry the eaters will be. Whatever you decide, with a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the curry, as "this is ALWAYS eaten with the hands". Have "sambals" and Mrs.H.S.Balls on standby
Chicken & Lentil Stew with Mrs.H.S.Balls Original Preparation time: 10 minutes Cooking time: 65 minutes Serves: 4 - 6 60ml margarine 8 chicken pieces 1 onion, chopped 10ml curry powder 1½ cups water ½ cup brown lentils Can of chopped tomatoes Chopped spinach 30ml Mrs Balls Original Chutney Melt half the margarine in a large pot, add chicken pieces and fry until golden brown. Remove and set aside. Melt remaining margarine and fry onion, tomato, spinach and curry powder until onions are soft. Return chicken to the pot, and add water and lentils. Simmer covered for 40 minutes, stirring occasionally. Add the Mrs Balls Original Chutney, simmer for 5 minutes and allow to thicken. Serve with rice.
Mrs.h.s.balls chutney chicken with coriander and coconut 8 - 10 chicken pieces 1/2 cup (125 ml) Mrs Balls Original Chutney 1/2 cup (125 ml) Coconut milk 2 tablespoons (30 ml) lemon juice 1 red chilli finely chopped 2 teaspoons (10 ml) soy sauce 1/4 cup (65 ml) chopped Coriander leaves ½ cup (125 ml) chopped cashews Place the chicken pieces in an ovenproof dish. Mix together Mrs Balls Chutney and all the ingredients excluding the cashews. Leave for 4 hours to marinade. Preheat the oven and bake at 180 c for 35- 40 minutes until chicken is cooked through. Serve with basmati or jasmine rice and sprinkle with cashews.
Mrs.H.S.Balls Chutney and parmesan hot potato salad recipe 500g boiled baby potatoes 1 cup grated parmesan 50ml chopped spring onions
250ml Mrs.H.S.Balls Peach Chutney Boil the baby potatoes. Add the remaining ingredients with potatoes into a pan for 3mins, toss and serve hot.
Mrs balls pasta 350g cooked penne pasta 1 onion, finely diced 250g diced bacon bits 50ml tomato paste 100ml cream 50ml Mrs Balls Original Chutney 125g crumbled blue cheese Gently sauté the onion in a little sunflower oil until soft then add the bacon bits and fry until crispy Stir in the tomato paste, cream and Mrs Balls Original Chutney Check the seasoning, stir well to combine and allow to simmer for 5 minutes Remove from the heat and toss in the cooked penne pasta and crumbled blue cheese Serve with a handful of chopped spring onions or any fresh herbs
Mrs.H.S.Balls Wraps This is veggie version but you can add beef, chicken or lamb to this. 1 xcan of Kidney beans 1 x Can of Onion & tomato Feta & Cheddar Cheese Avocado Fresh Lettuce Plain Yoghurt Fresh Chillies Rock salt & pepper Mrs.H.S Balls – Flavour to taste. Wraps or rotis Kidney beans ,tomato and onions in pot with 3 tbs Mrs.H.S.Balls.Your personal favourite. Bring to the boil and simmer for 30 mins. Brown wrap or roti in frying pan and a little oil. Add beans, tomatoes & onions,avo, plain yoghurt, lettuce, fresh chillies, seasoning, grated cheddar & crumbled feta. Add some more Mrs.H.S.Balls at this point if you like. Fold wrap/ roti just remember to fold up the bottom end. Then it must be eaten with your hands.
Baked Eggs Cooking Time :12mins 3 egg 30ml Original Mrs.H.S.Balls chutney 60ml cream 30ml grated cheese Salt and pepper Crack 1 egg into each ramekin Mix chutney, cream, salt and pepper and pour over eggs evenly Sprinkle with cheese and bake at 160 until egg is done to taste (about 12 mins) To be enjoyed with Champagne and Orange juice or cold beer, tea or coffee.
Delicious chicken biryani with Mrs Ball’s Chutney 300g basmati rice 1kg chicken pieces 2 medium onions sliced finely 2 tablespoons garam masala 1 tablespoon minced garlic 6-8cm piece ginger grated finely 3 tablespoons red chili powder 1 tablespoon coriander powder 2 teaspoons Turmeric 5 tbsp Mrs Ball’s Chutney (original recipe ) 1 bay leaf 2 tomatoes diced 1 small tub plain yogurt 125ml milk 2 tablespoons butter oil for frying handful of chopped mint Wash the rice as per pack instructions (usually until water runs clear) Boil rice in water with the bay leaf until 1/2 cooked, drain and set aside. In a pan with some oil add the onions and cook for a minute or so. Add the garlic, ginger, garam masala powder, chili powder, coriander powder and turmeric. Stir to combine (it will seem dry but bear with it) for about 1 minutes. Add the tomatoes and combine well, covering the tomatoes with the mixture and stir for 2-3 minutes Add the chicken pieces, yogurt and milk and allow to simmer for about 15 minutes on a low to medium heat until the chicken is almost cooked through, then add 5 tbsp Mrs Ball’s Chutney (original recipe ) and let it mix with the mixture. Add the rice, mix it all together, then place a lid or cover with tin foil and allow to cook on a low heat for a further 10-15 minutes. The rice should be cooked through and the chicken tender. To make it real special, fry off some more sliced onions in butter until soft and golden, sprinkle with chopped mint leaves and mix it with Mrs Ball’s Chutney in at the end .
Mrs.h.s.balls spaghetti bolognaise recipe Preparation time: 5 minutes Cooking time: 35 minutes 15ml sunflower oil 1 onion, finely diced 500g extra lean beef mince 100ml water 150ml tomato paste 200ml Mrs Balls Original Chutney 10ml Robertsons Mixed Herbs Heat oil in a large pan and gently fry the onion on a medium heat until soft Add the mince and allow to brown well before adding the water Stir in the tomato paste together with the Mrs Balls Original Chutney and Robertsons Mixed Herbs Allow to simmer for 20 minutes, stirring occasionally Remove from the heat, adjust seasoning if necessary and serve with cooked spaghetti
Mrs.h.s.balls chutney avo & biltong pizza Preparation time: 5 minutes Cooking time: 15 minutes 1 readymade frozen tomato pizza base 50ml Mrs Balls Original Chutney 100g sliced beef biltong Grated cheddar cheese 1 avo, sliced Preheat oven to 220C Evenly spread the Mrs Balls Original Chutney over the base of the pizza using a knife Sprinkle with the biltong and top with grated cheese Place into the oven and bake for about 15 minutes or until the base is cooked through and crispy on the edges and the cheese has melted Remove from the oven, top with avo and serve!
Mrs h.s balls country casserole 30 ml Oil 750g beef chuck 1 Onion, peeled and chopped 3 Potatoes, peeled and quartered 200g Baby marrows, thickly sliced 200ml Mrs Balls Original Chutney 200ml tomato sauce 60ml seasoned cake flour 340ml Can cola 125ml Water Preheat oven to
180C Heat the oil and fry the beef until well browned, add the onion and sautè until soft Place the browned beef and onions into a large oven proof casserole dish and top with the potatoes and baby marrows Mix Mrs Balls Original Chutney, tomato sauce, seasoned flour, cola and water together and pour over the casserole. Bake at 180°C for about 1½ hours or until meat is tender. Serve with rice.
The mrs.h.s.balls texan chilli con carne Serves 4-6 1 tablespoons sunflower oil 750g beef goulash 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons fresh chopped chillies 1 tablespoon chilli flakes 1 ½ teaspoons ground cumin 1 ½ teaspoons dried oregano 1 ½ teaspoons cayenne pepper ½ teaspoon instant coffee ½ teaspoon cocoa powder 2 cups beef stock (use beef stock cubes) 2 small tins tomato paste 4 tablespoons Mrs Balls Original Chutney Salt & Pepper to season ½ bottle Castle milk stout Fry goulash in 1 tablespoon sunflower oil until well browned and sealed on all sides then set aside Deglaze pot with ½ cup beef stock and set stock aside Return pot to heat Add 1 tablespoon sunflower oil Fry onion, garlic and fresh chilli in sunflower oil until tender Add all dry spices (NOT SALT AND PEPPER) and cook on low for 3-4 minutes to infuse Add browned and sealed beef goulash back to pot Cook on medium heat, stir well so beef mixes with ingredients Stir in tomato puree together with the coffee, cocoa powder and Mrs Balls Original Chutney Stir to mix flavours (2 – 3 minutes) Add de - glazed stock Add rest of beef stock and bottle of milk stout Bring to the boil then turn right down Cover pot with lid and cook on low till beef begins to break up and sauce begins to thicken Watch carefully all the time as you don’t want your meat to stick to bottom of pot Taste and season with salt and pepper according to your taste Let rest for a few hours before serving
Chutney & Herb Glazed Ribs 2 Hours Prep 30 mins Cooking 2 kg Pork/Lamb Ribs For The Glaze: 100 ml Worcester Sauce 100 ml Tomato Sauce 120 ml Mrs Ball’s Peach Chutney 15 ml Olive Oil 5 ml Dijon Mustard 10 ml Robertsons Mixed Herbs 2 Cloves Crushed Garlic Robertsons Paprika Trim spare ribs of excess fat and gristle and place into a plastic bag – separate into two bags if needed Place all the ingredients for the glaze into a sauce pan over a low heat and cook until steam starts to rise from the pan, stirring frequently Remove glaze from the heat, allow to cool then pour into the plastic bag over the ribs Tie and secure the plastic bag and leave to marinate in the fridge for 2 hours Remove ribs from the bag and place onto the braai until the edges start to blacken and the meat begins to pull away from the bone – remember to baste the ribs with the glaze frequently. Then sit down with family & friends and eat with your hands.
Chicken taco chilli 8 servings 1 can black beans 1 can kidney beans 1 can corn kernels 50 ml tomato sauce 200g diced tomatoes 1 tbsp Mrs.H.S.Balls Hot Chutney packet taco seasoning 1 tbsp chili powder 3 boneless chicken breasts. Cook for 6 hours high or 10 hours low in the crock pot.
Red wine braised oxtail with basil dumplings 30ml plain flour 1.6kg oxtail pices 60ml sunflower oil 2 onions, finely diced 2 carrots, peeled and sliced 1 stick celery, finely diced 2 cloves crushed garlic 30ml tomato paste 1 Robertsons Bay Leaf 5ml Robertsons Thyme 750ml red wine 1 oxtail stock cube 45ml Mrs Balls Original Chutney For the dumplings – 250ml self-raising flour 1 handful fresh basil leaves 50 g margarine Water Season the flour with salt and pepper and lightly toss the oxtail pieces in the seasoned flour Heat sunflower oil in a large heavy based pot and fry the oxtail pieces in batches until well browned on all sides then remove from the pot and set aside Add a little extra oil if needed and fry the all the vegetables together on a medium heat for about 5 – 10 minutes or until tender Stir in the tomato paste, bay leaves and thyme then return the meat to the pot and add the oxtail stock cube and Mrs Balls Chutney Cover the pot and allow to simmer on a low heat for up to 3 hours or until the meat is tender and falling off the bone, remembering to stir occasionally To make the dumplings place the flour and basil into a food processor with a pinch of salt and blitz until the basil is finely chopped Rub in the margarine using your fingertips until the mixture resembles breadcrumbs then add some water until a stiff dough is formed Using the palms of your hands roll into small walnut sized balls About 15 minutes before the oxtail is ready drop the dumplings into the stew and allow to simmer gently until cooked through and fluffy
Mrs Balls meatballs 500g extra lean beef mince 1 onion, grated 2 cloves crushed garlic 15ml tomato paste 2.5ml Roberston’s Italian Herbs 30ml Mrs Balls Original Chutney 30ml Worcester Sauce 1 egg 100g breadcrumbs 30ml chopped fresh parsley Salt and black pepper Cake flour for dusting Sunflower oil for baking Preheat oven to 180C Mix all the ingredients together in a bowl until well combined then shape into balls using the palms of your hands Lightly roll in flour then place onto a greased oven proof baking tray and drizzle with a little sunflower oil Bake for 20 minutes then turn over and bake for a further 20 minutes or until cooked through Serve with creamy mashed potato and Mrs H.S Balls.
Mrs H.S. Ball's Creamy Sauce for oven roasted Pork Tenderloin 100 ml Mrs H.S. Ball's Chutney 1 tbsp white wine vinegar 100 ml olive oil 50 ml cream 1/2 red onion , finely diced 100 ml flat leaf parsley, chopped Salt Pepper To make the sauce mix the chutney with the white wine vinegar in a bowl. Slowly pour in the olive oil as you are whisking (kitchenaid or electric whisk is a bonus here). As you are doing this the mixture should thicken up. Add the cream, parsley and onion. Season to taste.
Chicken Curry 4-6 chicken thigh fillets 2 onions, sliced 2 Tbsp Olive oil 2 Tbsp Mrs Ball’s Chutney 1 small chopped chilli 1 Tbsp curry powder 1
Tbsp four 1 Tbsp vinegar or lemon juice 1 Tbsp sugar Little grated lemon rind ½ cup milk Salt and pepper 2 cups water Gently fry the chicken thigh fillets until golden brown in hot oil. Add onions to the chicken until brown. Add cold water and stew slowly. Meanwhile, mix the remainder of
the ingredients together and add to the stew. Simmer gently till chicken is tender. Season to taste. When done, serve with boiled rice and Mrs
Balls Chutney. Enjoy this exciting dish with Mrs Balls Chutney Original/Hot/Chili Chutney as a condiment for extra
Homemade Beef Lagane recipe. Ikg Beef Mince ( 80% beef 20 % fat) I Onion, 2 carrots, 2 celery sticks. 2 Cans Peeled Chopped tomatoes 3
Tbs Mrs.H.S.Balls 9 Original White Sauce 150grams 2 Tbs flour 500 ml milk full cream 500ml Classical Sauce Seasoning to taste. Parsley. Cheedar Cheese. Blend Onions,carrots and celery to paste. Brown onions in pan and add mince. Season to taste. Add tomatoes and Mrs.H.S.Balls .Simmer for one hour. Add Mrs.H.S. Balls Chutney and simmer for another 20 mins till tomatoes disappear. Layer lasagne sheets
with white sauce and mince. Add Cheddar Cheese and bake in the oven at 180 degrees for 45 mins.
Loin of Pork 1 pork loin Mrs Ball’s Chutney Salt Pepper A little paprika A little brandy Prepare for roasting by scoring the loin of pork at 2cm intervals to a max depth of 5mm. Gently spread each score and fill with Mrs Ball’s Chutney. Sprinkle with salt, pepper and paprika. Tie lengthwise with a string to hold scores together loosely. Drizzle a little brandy into each score and roast in the usual way. Enjoy this exciting dish with Mrs Balls Chutney Original/Hot/Chili Chutney as a condiment for extra flavour.
Bacon, Tomato and Avo Jaffles 250g bacon, rind removed, cut into thirds olive oil cooking spray/ butter 8 thick slices multigrain bread 2 tomatoes, thinly sliced 1 ripe avocado, peeled, thinly sliced 100g cheddar cheese, grated 50ml Mrs.H.S.Ball's Hot chutney Preheat a sandwich press / Jaffle machine.Heat a frying pan over medium heat. Cook bacon for 6 minutes, turning, or until crispy. Drain. Butter 1 side of 4 slices of bread. Place onto a flat surface, butter side down. Top with bacon, tomato, avocado and cheese and |Mrs.H.S.Ball's.Season with salt and pepper. Top with remaining bread slices. Spray with oil. Place sandwiches, 2 at a time, into sandwich press/ jaffle iron. Cook for 6 minutes or until golden. Serve