Recipes by Di Swann
1. Drain Wattie’s Chunky Beetroot and reserve liquid. Place boysenberry jelly crystals in a bowl and pour over 3/4 cup boiling water, stir to dissolve, add reserved beetroot juice and cider vinegar, stir to combine and set aside to cool for 15 minutes.
2. Mix in beetroot and pour into 2 1/2 cup capacity non-metallic mould, refrigerate overnight or until set. Serve with salad greens.
Kiwi Burger Subs
1. Place frozen Wattie’s Original Steakhouse Cheese Burgers on a preheated lightly oiled grill or hot plate, barbecue over a moderate heat for 4 minutes on each side. Cut each burger in half. Grill pineapple rings and toast rolls on barbecue.
2. Spread mayonnaise on rolls place lettuce in each roll and layer2-3 tomato slices, burgers, grilled pineapple and coleslaw. Serve immediately.