Beef Short Rib with Creamy Mushroom Mealie Rice

   
• 1 kg beef short ribs (Royco® Dry Beef Marinade)
   
• 6-8 chicken wings (Royco® Chicken Marinade)
   
• 6-8 lamb chops (Royco® Smokey BBQ Marinade)
   
• vegetable skewers (Royco® Chicken marinade)

BUTTERNUT & POTATO BAKE INGREDIENTS

   
• half a butternut, peeled and thinly sliced
   
• 3 large potatoes peeled and thinly sliced
   
• 1 pkt Royco® Cheddar Cheese & Onion Potato Bake
   
• 1½ cups cream
   
• salt and pepper
   
• 1 clove garlic, crushed
   
• 3 tbsp melted butter
   
• spring fresh thyme

CREAMY MUSHROOM MEALIE RICE INGREDIENTS

   
• 1 cup mealie rice rinsed
   
• 3 cups water
   
• 3 tbsp oil
   
• half onion finely chopped
   
• half pkt button mushrooms chopped
   
• 3 tbsp Royco® Cream of Mushroom Soup
   
• 1 tbsp butter
   
• salt and pepper

FENNEL AND APPLE SLAW INGREDIENTS

   
• half red cabbage, shredded
   
• 1 medium fennel, shredded
   
• 2 apples cut into julienne strips
   
• 2 carrots peeled and julienned
   

DRESSING

   
• 60ml olive oil
   
• 2 tbsp apple cider vinegar
   
• 2 tsp lemon juice
   
• 2 tsp honey
   
• 1 tsp salt
   
• black pepper

NB* for the Beef Short Rib

   
• Cook them in boiling water for 30 minutes
   
• Remove and drain water
   
• Marinate beef short rib with Royco® Dry Beef Marinade overnight or for 30 minutes
   
• Braai beef short ribs over coals for 10 minutes and keep basting with marinade
   
• Marinade the vegetable skewers, meat and chicken separately according to the packet instructions
   
• Leave to marinade overnight or for 30 minutes to an hour
   
• Heat a grill until hot
   
• Place chicken on a grill and grill for 15 minutes, keep basting with marinade
   
• Grill the lamb chops for 6 minutes and the boerewors for 6 minutes

BUTTERNUT & POTATO BAKE METHOD

   
• Preheat oven to 180 degrees
   
• Arrange butternut and potatoes vertically in the baking dish
   
• Mix together Royco® Cheddar Cheese & Onion Bake, cream, garlic, thyme, salt and pepper - pour mixture over butternut and potatoes
   
• Drizzle with melted butter
   
• Cover with foil and bake for 40 minutes
   
• Remove foil and bake for a further 20 minutes or until crispy and golden

CREAMY MUSHROOM MEALIE RICE METHOD

   
• In a pot pour water and mealie rice, cover and bring to a boil
   
• Turn heat on medium and cook for 30 minutes
   
• In a saucepan, heat oil and fry onion until soft, add mushrooms and fry for 5 minutes
   
• Add the Royco® Cream of Mushroom Soup and stir to combine
   
• Add the mixture into the cooked mealie rice, stir to combine and cook for a further 10 minutes
   
• Add butter and season with salt and pepper

FENNEL AND APPLE SLAW METHOD

   
• In a salad bowl mix together cabbage, fennel, apples and carrots
   
• In a jug mix together all the dressing ingredients
   
• Pour the dressing over the salad just before serving