Episode Two: BBQ on a Budget
Recipe One
Airfryer Chicken Wings with Ranch Sauce
Entertain with ease using these crispy, flavorful Airfryer Chicken Wings with Ranch Sauce. Marinated in a smoky, sweet BBQ blend and paired with a creamy homemade ranch sauce, these wings are the perfect crowd-pleasing snack for any gathering. Quick to prepare in the air fryer and bursting with flavour, they’ll be a hit at your next budget-friendly celebration!
Click play to watch Steph make the recipe
Ingredients
Chicken Wings:
2kg Broad Oak Farms chicken wings
2 cups Colway BBQ sauce
½ cup Colway Worcestershire sauce
1 tsp Stonemill garlic powder
1 tsp Stonemill onion powder
2 tbsp Stonemill sweet paprika
1 tbsp smoked paprika
1 tbsp Remano white wine vinegar
2 tbsp Bramwells honey
Stonemill salt and black pepper to taste
Ranch Sauce:
½ cup Colway traditional mayonnaise
300ml Farmdale sour cream
½ tsp Stonemill ground paprika
½ tsp Stonemill onion powder
½ tsp Stonemill garlic powder
1 tsp Stonemill minced garlic
1 lemon juiced
Finely sliced fresh chives
Finely sliced fresh dill sprigs
2 tbsp Remano white wine vinegar
Stonemill salt and black pepper to taste
Method
Marinate the Chicken Wings:
Mix the marinade for the chicken wings. Add the BBQ sauce, honey,
Worcester sauce, vinegar and spices together in a bowl.
Place the chicken wings into
a container and cover with the marinade, and mix well.
Cook the Chicken Wings:
Preheat the air fryer to 180°C.
Cook wings for 10–15 minutes, turning halfway through.
Prepare the Ranch Sauce:
Make the Ranch dipping sauce. In a bowl first mix the mayonnaise, then add the sour
cream.
Add the herbs. spices, garlic, lemon juice and vinegar and mix. Season with
salt & pepper to taste.
Serve:
Serve the ranch sauce alongside the cooked wings, as a dipping sauce or drizzle over the top.
Recipe Two
Potato Salad with Chorizo and Fetta
Upgrade your classic side dish with this Potato Salad with Chorizo and Fetta. Creamy, tangy, and loaded with crispy chorizo and crumbled feta, this salad is the perfect accompaniment for any BBQ or gathering. Quick to prepare and packed with flavour, it’s a simple way to impress your guests without breaking the budget!
Click play to watch Steph make the recipe
Ingredients:
1½ kg The Good Stuff white-washed potatoes
½ cup Remano red wine vinegar
1 Berg chorizo sausage, diced
450g Colway whole egg mayonnaise
300g Farmdale sour cream
Fresh dill sprigs, sliced
3 spring onions, sliced
½ cup Emporium Selection Danish feta
Stonemill salt and black pepper to taste
Method
Prepare the Potatoes:
Peel Potatoes, slice into 3x3 cm cubes. Place in a pot with cool water, bring to a boil, and cook until just softened. Drain.
While hot, gently mix the potatoes with red wine vinegar in a bowl. Refrigerate.
Cook the Chorizo:
Cook diced chorizo in an air fryer at 180°C for 2–3 minutes until crisp. Alternatively, pan-fry and drain on paper towels. Add to the potatoes and refrigerate.
Make the Cream Mixture:
In a separate bowl, mix mayonnaise, sour cream, dill, spring onions, salt, and pepper. Adjust seasoning to taste.
Combine:
Mix the cream mixture into the cooled potatoes. Crumble feta over the top and gently fold to combine. Garnish with extra spring onion slices.
Serve:
Store in a Sistema container until ready to serve.
Recipe Three
Funfetti Cheesecake
Add a touch of fun and color to your table with this delightful Funfetti Cheesecake. Featuring a buttery biscuit base, creamy white chocolate filling, and bursts of colorful sprinkles, this no-bake dessert is as playful as it is delicious. Perfect for entertaining on a budget, this cheesecake is sure to impress guests of all ages!
Click play to watch Steph make the recipe
Ingredients:
250g Belmont Digestive Biscuits
125g Pure Valley Unsalted Butter
Pinch of Stone Mill Salt
¾ cup Farmdale Thickened Cream
180g Choceur block White Cooking Chocolate
500g Westacre Cream Cheese (room temperature)
¾ cup White Mill Caster Sugar
½ tsp White Mill Vanilla Essence
¼ cup Funfetti Sprinkles
Method
Prepare the Base:
Place biscuits in a plastic bag and crush them with a rolling pin (or use a food processor) until they resemble sand.
Mix with melted butter and salt until evenly coated.
Line the bottom of a cake tin with baking paper, securing it by scrunching the excess under the tin.
Press the biscuit mixture firmly into the base and halfway up the sides of the tin. Refrigerate.
Whip the Cream:
Using a stand mixer, whip the cream until light and fluffy. Keep cold in the fridge while preparing the filling.
Make the Filling:
In the same bowl, whip cream cheese, vanilla essence, and sugar until smooth.
Melt the white chocolate in the microwave for 1:30 minutes, stirring until fully melted (be careful not to overheat).
Gently stir the melted chocolate into the cream cheese mixture with a spatula.
Add the Funfetti:
Fold in the Funfetti sprinkles, then spread the filling evenly over the biscuit base.
Sprinkle additional Funfetti on top for decoration. Refrigerate until fully set.
Serve:
Slice into 12 portions and enjoy this fun, colorful dessert!
That’s a Wrap for Episode 2: Entertaining on a Budget!
This week, we’ve served up three crowd-pleasing recipes that prove you don’t need to spend big to host a memorable gathering. From smoky Airfryer Chicken Wings with Ranch Sauce to a creamy, flavorful Potato Salad with Chorizo and Fetta, and the show-stopping Funfetti Cheesecake, these dishes are perfect for any occasion.