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MEAT BOARD

WHAT YOU NEED:

  • Sausages
  • Variety of meats, including Duck a la Orange, Kimchi chicken, hot dog
GARNISHES
  • Mustard
  • Pickles
  • Relish/ savoury jams
  • Hot sauces

PINEAPPLE HOT SAUCE

WHAT YOU NEED:

HOT SAUCE BASE
  • 500g yellow bell pepper
  • 10g habanero chilies
  • 15g kosher salt
PINEAPPLE HOT SAUCE
  • 1 cup hot sauce base
  • 1 pineapple

WHAT TO DO:

HOT SAUCE BASE
  1. Roast the yellow peppers in the oven until golden brown at 400⁰F (205⁰C) for approx. 25 minutes.
  2. Once the peppers are done, peel the skin off and take the seeds out.
  3. While roasting, wear gloves to remove the stem on the habanero peppers, and the seeds if you do not want the hot sauce base to be too spicy.
  4. In a blender, blend roasted yellow bell peppers, habaneros, and salt until smooth.
  5. Place mixture in a mason jar and let it sit in the fridge.
  6. This is good to use a couple days after, but better after it sits in the fridge for 1 week; keep up to 1 month

WHAT TO DO:

PINEAPPLE HOT SAUCE
  1. Peel and core your pineapple.
  2. Slice pineapple into wedges and roast in the oven, 400⁰F (205⁰C) for 15 minutes (if you have a BBQ, grilling the pineapple would also work).
  3. In a blender, blend cooked pineapple and yellow hot sauce base.
  4. Keep refrigerated for up to two weeks .