Name: Pickle-brined chicken on the braai with ranch dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the marinade, mix: ,buttermilk 1cup,olive oil 3T,pickle juice 3T,onion salt 1t,white pepper, to taste ,free-range chicken breasts 4 - 6,For the ranch dressing, mix: ,Woolworths double-thick plain yoghurt 1cup,good-quality mayonnaise 1/2cup,lemon juice 1T,dill, roughly chopped 2T,garlic clove, minced 1,sea salt and freshly ground black pepper, to taste ,Woolworths Crunchita lettuce 2heads,cucumber, finely chopped 1,green olives, for serving 10

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Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

12 Woolworths pink and white marshmallows
6 fresh strawberries, halved
200 g dark chocolate
12 Woolworths oat snap cookies

Method

1. Soak 6 bamboo skewers in warm water for about 30 minutes; this helps prevent the skewers from burning.

2. Using a slim knife, cut a hole through the middle of each marshmallow.

3. Push half a strawberry half through the hole in each marshmallow. Place 2 stuffed marshmallows on each skewer.

4. Break the chocolate into pieces and place in an ovenproof saucepan. Place the saucepan on the braai to melt the chocolate. Keep stirring until the chocolate has melted. The fire should be at a medium to low heat.

5. Hold each skewered marshmallow kebab over the heat of the braai until the marshmallow has melted.

6. Using a spoon, scoop melted chocolate over the marshmallows skewers.

7. Place the dipped marshmallow onto an oat snap cookie and sandwich it with another cookie. Press the sandwich down and remove the skewer. Eat immediately.

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This is a test recipe

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