1kg chicken breasts (washed, drained and cubed)
 MARINATE IN:
1¼ tsp salt                                            
1 tsp black pepper
1 tsp red chillies                                     
3 tbs Italian dressing
3 tbs mayonnaise                                  
1 tsp mixed herbs
1 med sized bottle pickled onions           
3 green peppers
1 punnet baby potatoes (boiled)            
fresh pineapple cubes
Butter for basting
 
METHOD:
Put the cubes of chicken on skewers with pickled onions, peppers, pineapple cubes (as desired). Add baby potatoes. Baste with butter and braai / grill. Serve on platters with sauce.
 
 
SAUCE:
2 tbs tomato sauce               
2 tbs mayonnaise
125g butter                           
lemon juice
Garlic (crushed)
 
 
METHOD:
Boil together and pour over sosaties.
 
 
COCKTAIL SAUSAGE PIES
500g puff pastry                    
1 kg cocktail sausages (steamed & cooled)
1 egg (lightly beaten)               
sesame seeds
 
METHOD:
Roll out puff pastry and cut into strips, to fit around sausages. Wrap the strips around each cocktail sausage leaving a little space to see sausage. Brush lightly with egg and sprinkle sesame seeds. Refrigerate for 30 mins. Bake in a pre-heated oven at 180ºC for 30 mins until golden brown.