Sa'idah Jaffar | June 6, 2017
PREP 1 Hour COOK 1 Hour SERVES 4
100g rocket leaves
1 fennel bulb, shredded
1 red onion, sliced
2 oranges, segmented
2 tbsps wholegrain mustrad
2 tbsps lemon juice
2 tbsps extra virgin olive oil
4 russet potatoes, washed and scrubbed, boiled and cooled
4 tbsps unsalted butter
Salt and pepper, to taste
4 tsps onion powder
A small tub of sour cream
Chopped spring onions or chives
8 pcs aluminium foil (12cm x 12cm each)
4 pcs ribeye (180g each)
8-10 chicken drumsticks, make small slits at the thickest part
8 chicken sausages
1/2 cup TGI Friday’s BBQ sauce (Available at Cold Storage)
TIP: Accompany the steak with herb butter by mixing softened butter with salt, black pepper, mixed herbs, and minced garlic. Place butter mixture on baking paper, shape into a cylinder and refrigerate. Cut before serving.
Find this TGI Friday’s BBQ sauce at your nearest Cold Storage outlet!
For a quick step-by-step tutorial on the recipe, view the video below!