Easy Chicken Wings, Beef Espetada & Rusk and Chocolate Chip Pudding

Easy Chicken Wings

Starter: Easy chicken wings

You will need:

500 g chicken wings, washed and drained

50 ml (4 tbsp) soy sauce

15 ml (1 tbsp) sesame oil (optional)

Freshly ground black pepper

250 ml (1 cup) sweet chili sauce

250 ml (1 cup) Heinz barbeque sauce

2 red chilies, finely chopped

Olive oil, to drizzle


  1. Preheat the over to 200 C and lightly greases a roasting pan with oil or cooking spray. Place the chicken wings in a bowl and season with soy sauce, sesame oil and freshly ground black pepper.
  2. Mix the two sauces together and pour into the wings with the chilies. Stir to combine and marinade for at least 15 minutes.
  3. Transfer to a roasting pan and roast for 15 minutes until the wings are cooked and golden in colour. Serve on a bread of lettuce with a side salad if desired.

Main: Beef espetada

You will need:

30 ml (2 tbsp) sea salt

4 garlic cloves, chopped

6 bay leaves

2 ml (½ tsp) freshly ground pepper

15 ml (1 tbsp) red wine vinegar

30 ml olive oil

900 g beef sirloin, or beef tenderloin or rib eye

Wooden or metal skewers

Serve with veg kebabs


  1. Using a mortar and pestle, combine the salt and garlic, mashing the two until the garlic becomes a paste.  Mix in the bay leaves, pepper, wine vinegar and lastly, the olive oil.
  2. Put the meat cubes in a shallow non-reactive bowl and dump the seasoning paste over the meat.  With clean hands, turn the meat to coat thoroughly on all sides.  Let stand for 2 to 4 hours or even overnight in the refrigerator.
  3. While the meat is marinating, soak the wooden skewers in warm water for at least ½ hour. When ready to cook, thread the cubes of meat alternating with a bay leaf, onto the skewers.
  4. Grill over medium-heat (for beef tenderloin which requires less cooking, 5-6 minutes for medium-rare) approximately 5 inches above the flames.  Adjust cooking time to your desired ‘doneness’.

Dessert: Rusk and chocolate chip pudding with ice cream

You will need:

250 g buttermilk and sesame seed rusks, roughly crushed (in the UK you can buy these from any South African shop)

100 g chocolate chips

40 g soft dark brown sugar

3 eggs

125 ml cream

500 ml (2 cups) milk

30 ml (2 tbsp) amarula or rum

Tricycle sugar to sprinkle on top


  1. Preheat the oven to 180 C and lightly grease 4 to 6 ramekins with butter or 1 large 22 cm dish. Mix the rusks with sugar and chocolate chips and divide the mixture into the prepared ramekins or large baking tin.
  2. Whisk together the eggs, milk, cream and liqueur together in a bowl until well combined and pour over the rusk mixture. Leave the mixture to stand for 15 minutes so liquid soaks up.
  3. Sprinkle with the tricycle sugar and bake in the preheated oven for about 30 to 45 minutes until done and slightly golden on top. Serve warm with a scoop of ice cream.
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