Tag Archives: hoender

Tjoef tjaf…hoender- en blomkoolpilaf

Tjoef tjaf…hoender- en blomkoolpilaf

Deesdae tussen die woel van die werk, die inboks, die verkeer, die afgraderings en om by die Zuma-proteste te wees, is daar nie tyd om te lank in die kombuis te werskaf nie. Ek weet wragtig nie hoe my ma en pa met voltydse werke, vier kinders, twee honde en vier katte deur hulle lang lys van verpligtinge gekom het nie én dan was daar nog elke dag ‘n feesmaal op die tafel.Ek sukkel klaar om my vol-nonsens-Ier elke aand kos te gee tussen al my moet-doen-dinge vir die dag en my twee hondekinders, Frankie en Robbie. Was die mense van duisende jare terug ook so besig?

Chicken Pilaf

Ja, ons voorvaders was altyd aan die gang met ‘n oorlog of drie, hulle moes heeldag slawe aanmoedig om stene te kap, te trek en bo op mekaar te pak, en dan moes hulle ook so nou en dan ‘n steniging bywoon. As hulle ‘n epos wou stuur het hulle lank gesit en dit met ‘n bytel en hamer uitgekap. Daar was ook nie ‘n Woollies of kitskos restaurante om die hoek nie. Hulle het gaan soek vir hulle vleis en kos, dit self verwerk en dit kon dae lank geduur het voor ou Flintstone met iets oor die skouer by die grot aangekom het.

Chicken and cauliflower pilaf

Onse voorouers het wel toe al rys geëet om hulle honger mae vol te hou – dit is al toentertyd suksesvol gegroei en verwerk. Dit kon, baie belangrik, vir lang tye gestoor word en ook saam gesleep word as hulle vyande op hulle spoor was, of as hulle moes wegskarrel van wettelose barbare.

Pilaf was een van die disse wat die Indiërs, die Turke en die inwoners van antieke Persië geëet het vir daaglikse voeding asook vir godsdienstige feeste. Dit is ‘n fancy woord vir gegeurde rys wat sy naam kry van die Turkse pilav en is gesond, heerlik, veelsydig en vinnig om te maak. Die gewas word eers in olie saam met geurmiddels gebraai en word dan in ‘n aftreksel gaar gekook. Jy kook dit nie met water soos ons met Tastic-rys maak nie.

Vandag gebruik ek die heerlike Oosterse geure komyn, mosterdkorrels, borrie en rissies om my pilaf te geur. Die blomkool en hoender werk perfek saam en met ‘n bietjie kruisementjogurt en vars koljanderblare is dit ‘n gesonde, lekker en vinnige ete in een pan.

Minted jogurt
As jy ook een van daai mense is wat saam met die hoenders opstaan en saam met die uile gaan slaap, beveel ek dié vinnige pilaf aan…nie net om jou tyd te spaar nie, maar ook om jou familie te beïndruk. Vir my is dit boonop ideaal, want die oorskiet pak ek deesdae na ‘n Zuma-optog as padkos in. Viva Pilaf.

Vinnige hoender- en blomkoolpilaf
(genoeg vir vier)
45 ml olie
450 g hoenderfilette, in blokke gesny
1 medium ui, fyn opgekap
375 ml basmati rys (of rys van jou keuse)
5 ml borrie
7.5 ml komynsaadjies (of fyn komyn)
7.5 ml mosterdsaadjies
5 ml rissievlokkies (opsioneel)
625 ml hoenderaftreksel
400 g blomkool, in klein stukkies gebreek
1.25 ml sout
een suurlemoen, in wiggies gesny
een groot handvol vars koljander, gekap

Verhit die olie in ‘n groot pan of pot oor medium-hoë hitte. Braai die hoender vir ‘n paar minute tot bruin. Skep uit en hou eenkant. Draai hitte af na medium. In dieselfde pan braai die ui tot sag. Voeg die rys, borrie, komyn, mosterd, rissie by, roer goed deur en braai vir drie minute. Voeg die aftreksel, hoender en blomkool by en kook stadig met deksel op vir omtrent 25 minute of tot die rys gaar is en die pan effens droog is. Geur met sout en bedien met suurlemoenwiggies, vars koljander en kruisementjogurt.

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picasso’s chicken

picasso’s chicken

“I paint objects as I think them, not as I see them”- Pablo Picasso

When I saw Anke’s article in Fresh Living magazine using Picasso as one of her inspirations, I knew that I would have to look no further. The first thing that came to my mind was the Spanish painter’s beautiful chicken drawings. These were not paintings, just beautiful drawings. It was like he wanted to be normal – to be like us, to draw and not paint. But these were still no normal chickens – these were Picasso’s chickens.

{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #8 competition}

Picasso's chicken

I could never match up to his artistic genius, but to a certain measure our philosophical palette shares similar thoughts about life.

“I am an artist too, you see, when it comes to cooking, I cook ingredients the way I think of them, not the way I see them.”

My food creation is something of a deconstructed paella – just without the rice of course. Each of the ingredients – including the sherry can be found in your traditional Spanish paella.

I really wanted a smoky paprika taste to my chicken so I char grilled the peppers and added them with the chorizo under the skin and then used the peppers with garlic and lemon on top of the skin. The garlic mash was a layer of colour and flavour I added to this food canvas and works brilliantly with chicken.

So this is my culinary interpretation of a Picasso’s chicken. Remember … we are all artists in our own right and we must remember to draw inspiration from the canvas of life. Carpe diem!

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Tips for char grilling peppers

Oven: Preheat the grill. Half your peppers and coat with olive oil. Place the peppers skin side-up under the grill. Grill until the skin is blackened. Place the charred peppers into a plastic bag and allow to sweat. Remove the skin filament from the peppers ( I love to keep the skin on).

To grill: over a gas hob: Using a tong (or long braai tong) hold the peppers over the open flame until blackened. Place directly on the hob and rotate over the open flame occasionally. Put in bag to sweat. Remove skin.
Preserve: Add the peppers, olive oil, balsamic vinegar and salt to a jar. Leave in closed jar in fridge. Delicious on sandwiches – try it on toast too!

picasso's chicken
 
Prep time
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Author:
Serves: 4
Ingredients
  • Chicken and marinade
  • 1.3 kg chicken spatchcocked and cut in half
  • ¼ cup olive oil
  • ¼ cup Sedgwick’s Old Brown Sherry
  • 2 garlic cloves, grated
  • 1tsp salt (use smoked salt if you have)
  • 1tsp milled black pepper
  • Chorizo Stuffing
  • ½ onion, chopped into small blocks
  • ½ Tbsp butter
  • 100g chorizo, sliced into small blocks
  • 1tsp fresh origanum, chiffonade
  • ½ red char grilled pepper, chopped with skin (see below tips how to char grill a pepper)
  • Wet smoky pepper rub
  • 2½ red char grilled peppers, chopped with skin on
  • 2 tsp fresh origanum, chiffonade
  • 2 garlic cloves, grated
  • 1Tbsp lemon juice
  • 1tsp lemon rind, grated
  • 1 tsp olive oil
  • 1 ½ tsp salt (use smoked salt if you have)
  • ½ tsp milled black pepper
Instructions
  1. Marinade - Mix all the marinade ingredients together and rub into chicken and marinade for about 1 hour. Set aside. Turn a few times.
  2. Chorizo stuffing - Fry the onion in the butter until translucent.
  3. Add to all the other ingredients. Don’t fry the chorizo, we want it to cook underneath the skin so the fat can seep in and flavour the chicken. Set aside.
  4. Wet smoky pepper rub - Blitz all the ingredients together to a pulp. Set aside.
  5. Basting, stuffing and roasting the chicken
  6. Chicken - Preheat the oven to 200 ºC.
  7. Take the marinated chicken and loosen the skin carefully with your fingers – as far as you can down the thigh and wing as well. Stuff the chorizo mixture under the skin. Take toothpicks and fasten the sides. We don’t want the stuffing to fall out or to lose the flavour of the chorizo fat.
  8. Then generously pour the wet rub over the chicken. Make sure the whole chicken is covered.
  9. Roast for 40 minutes until cooked through. The juices must run clear.
  10. Remove the cooked chicken from the oven and rest for 10 minutes before carving into portions.

 
garlic mash
 
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Author:
Serves: 4
Ingredients
  • 650 g boiled potatoes, skinned and passed through a potato press
  • ¾ cup milk, warmed-up
  • 1 tsp salt
  • 3 Tbsp butter
  • 1 clove garlic, thinly sliced
Instructions
  1. Cook the potatoes and mash. Add the milk and salt.
  2. Fry the garlic in the butter – wait for the butter just to start to discolour then add it piping hot to the mash. The garlic must just slightly brown and crisp up – not burn. Mix through and taste for seasoning.
  3. Serve immediately.

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chicken + tangy coleslaw open sandwich

chicken + tangy coleslaw open sandwich

This deliciousness of a sandwich was introduced to me by my work colleague, the lovely American – Madeleine. I just love the combination of the fresh ingredients and the fantastic salad dressing that just lifts each bite. I realised once again how delicious homemade salad dressings are … and together with the coleslaw + chicken makes for a tangy-crunchy, rich-tasty, but above all healthy easy meal. For an even healthier option you can just grill your chicken.

What is also super is that you can use the coleslaw as a salad on its own – I added some fennel + flavourburst micro leaves + bean sprouts to give it extra flavour and crunch. This salad fits in perfectly with one of those impromptu braais that we so enjoy.

Watch me make this by clicking here.

chicken and coleslaw

chicken and coleslaw chicken and coleslaw chicken and coleslaw

chicken + tangy coleslaw open sandwich
 
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Author:
Serves: 2
Ingredients
  • 4 Slices of bread
  • 300g Crumbed chicken pieces / steaklets
  • Coleslaw
  • 50g White cabbage, finely sliced
  • 50g Red cabbage, finely sliced
  • 2 Spring onions or salad onions, chopped
  • 2 Baby fennel bulbs, finely sliced
  • 40g Mung bean sprouts or any sprouts
  • 1 Red chilli, chopped
  • 10 g Parsley, chopped
  • 10g Flavourburst micro leaf salad (optional)
  • Salad dressing
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp Sherry vinegar
  • 10g Parsley, chopped
  • ½ tsp Salt
  • Large pinch of milled black pepper
  • ¼ Cup olive oil
Instructions
  1. Preheat your oven to 200 °C and bake the crumbed chicken pieces for 20 minutes – or as per the instructions indicated on the packet.
  2. Mix all the coleslaw ingredients together.
  3. Mix the salad dressing ingredients together and drizzle over coleslaw. Mix well and make sure you coat all of the coleslaw. Season to taste.
  4. Place the just fried or oven baked chicken pieces onto your bread and top it with the coleslaw.
  5. Note: I don’t butter my bread but you can if you want to.

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roasted chicken curry = frindian chicken

roasted chicken curry = frindian chicken

SONY DSC

It’s winter and its time to cook something that will help keep the chill of winter at bay. For this, there is nothing better than a wonderful curry.

I was very fortunate to spend a weekend with renowned Chef, Reza Mahammad a month or so ago and he told me about the new trend that he had started – “Frindian cuisine” – yip Frindian … this is where you combine classic French cooking techniques with the wonderful variety and diversity of Indian spices.

This is a not an easy task but Reza, the genius, makes this work so brilliantly.

Back home I decided to try my own Frindian chicken – by roasting a chicken the French way { the technique I always use is from the book “Le Cordon Bleu at home”} and using my own Indian spice mix – this dish was such a hit around the table there were only a few bony morsels left. This is the kind of dish where you need to get stuck in with your hands and eat this with gusto – it’s delicious, tasty and extremely alluring. Not only does the dish dress up to impress, but the taste is hot and complex. The flavours seem to just stitch two continental food styles in seamless fashion and so worth the effort.

On how to truss a chicken click here.

Frindian Chicken

 

 

roasted chicken curry = frindian chicken
 
Prep time
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Author:
Serves: 4-6
Ingredients
  • 1 Chicken – about 2 kg’s
  • 3T Butter
  • Salt
  • Freshly ground pepper
  • 1T Vegetable oil
  • My spice mix – mix all the ingredients below together.
  • 1T Grated fresh garlic
  • 1T Grated fresh ginger
  • 2t Chillie flakes – you can replace these with 1 or 2 chopped strong red chillies depending on your individual taste
  • 2T Masala mix [strong curry powder]
  • 1T Cumin seeds
  • 1T Coriander [fine]
  • ½t Cinnamon [fine]
  • Fresh coriander for serving
Instructions
  1. Preheat oven to 220°C.
  2. Rinse chicken and pat dry with paper towel.
  3. Loosen the skin on the topside of the chicken and take the Marsala mix and try to massage it under the skin – make sure you rub it all over the chicken. Do it carefully and take your time. You don’t want to break the skin at any point. Even try and get some Marsala into the little legs and wings. Rub the spice on the inside of the chicken as well.
  4. Now season the cavity with salt and pepper.
  5. Truss the chicken.
  6. Then rub the outside of the chicken with the butter and oil and season with salt and pepper.
  7. Place the chicken on the side in a roasting tray and roast for 20 minutes.
  8. Then turn the chicken onto its other side and roast for another 20 minutes.
  9. Finally turn the chicken with the breast side-up, add a ½ cup of water to the pan and roast till the juices run clear – about another 20 – 30 minutes.
  10. Let it rest for 15 minutes covered with aluminium foil. The juices will be absorbed into the meat and it will be far easier to carve.
  11. While resting the chicken, bring the remaining juices in the roasting tray to the boil on top of the stove – scrape to release any cooked meat that is still at the bottom of the tray. Add a bit of water and reduce till ⅓. Spoon this over your meat at the table.
  12. Remove the twine, carve and enjoy your Frindian chicken with your bestest friends.

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chicken meatballs with apple + cumin + mint salsa = for january budgets

chicken meatballs with apple + cumin + mint salsa = for january budgets

Indian chicken meatballs with Indian bread

The start of each year invariably sees most of us stretched to the limit after all the expenses over the festive season, the food, the gifts, the wine – it all adds up and still somehow it manages to be more than we originally budgeted for. I was fortunate enough to spend a few short days in Europe over the past month and swapping Rands for Euros is something that could make one quickly lose ones appetite. But it was wonderful and it was worth it. Just experiencing the different cultures, the history, the food and the flavours provides an inspiration that goes way beyond currency conversions! I have so much to write about from the simplest foods from the street restaurante and pastelarias of Lisbon to the simple sophistication of Parisian cuisine.

But more of this in future chapters…. One thing that remains universal is the budget-beating chicken. It remains a constant on any menu the world over and it is definitely the protein of choice in Europe at the moment. We all make the mistake of taking chicken for granted but we must always remember the many ways in which it is spiced-up, dressed-up or served up from countries in Europe + India + Mexico to the shores of Morocco. With a bit of creativity you can delve into the delights of chicken in a thousand different international ways without ever having to leave your kitchen … and to boot, you can beat the budget blues!

As a start I thought I would share my Indian chicken meatball recipe today. It’s really simple and the apple + cumin salsa makes this dish something extraordinary. I served it in a phulka but you can serve it in anything like a roti + pancake etc.

Indian chicken meatballs

chicken meatballs
 
Prep time
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Author:
Serves: 6
Ingredients
  • 500g Minced chicken breasts (skinned, with any fat pieces removed)
  • 1 Egg
  • 1 Medium onion (grated)
  • 4T Fresh coriander (chopped)
  • 1t Red marsala (wet) - click here for recipe
  • 2t Green marsala (wet) - click here for recipe
  • 2t Fresh ginger and garlic mix - click here for recipe
  • 1t Oil
  • ¼ t Turmeric
  • 1 t Salt
  • 1 Squeeze of lemon juice
  • For the tempering of spice
  • 3T Cooking oil
  • 3 Cloves
  • 3 Cardamom pods
  • 2 Cinnamon sticks
Instructions
  1. Put all the chicken mince ingredients into a mixing bowl and mix through.
  2. Taking a handful of the mixture at a time, roll in meatballs (about the size of a golf ball).
  3. Tip: Keep a bowl of water next to you – wet your hand in the water so that the meat does not stick to your hand.
  4. Heat the oil in the pan on medium heat, adding the cloves, cardamom and cinnamon sticks. Let it fry for about 3 minutes.
  5. Now add your chicken balls. Fry until cooked through and golden brown in colour.
  6. Tip: If you are in a hurry, add a dash of water to the pan and put the lid on.

 
apple + cumin + mint salsa
 
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Author:
Serves: 6
Ingredients
  • 1 ½ Green apples (leave the peel or skin on)
  • 2t Fresh mint finely chopped
  • ½t Cumin seeds
  • 1t Green marsala (wet)
  • Pinch of salt
  • Pinch of sugar
  • Juice of ½ to a whole lemon (all depends how juicy it is)
Instructions
  1. Chop the apples with skin still on into small little blocks.
  2. Add the rest of the ingredients and mix well.



phulka
 
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Author:
Serves: 6
Ingredients
  • 500g Flour
  • 1T Cooking oil
  • 1t Cumin seeds
  • 1t Salt
  • 1T Sugar
  • 10g Dry yeast
  • 375ml Luke warm water
  • Oil for frying
Instructions
  1. Put flour, oil, cumin, salt and sugar in mixer. Mix for a minute or two.
  2. Add the dry yeast and mix through.
  3. Add the luke warm water slowly till it forms a dough.
  4. Knead the dough in the mixer for about 5 minutes till soft and elastic – it must still be slightly sticky to the touch.
  5. Put aside in a warm place and let it rise for +- 2 hours.
  6. Punch the dough down.
  7. Roll the dough out flat to approximately 2mm in thickness. Remember to sprinkle a little flour onto your work surface when you are rolling the dough out so it does not stick.
  8. Turn a drinking glass (tumbler) upside down and punch out circles of the dough.
  9. Heat the oil in a wok.
  10. Tip: To check whether the heat of your oil is right – stick the back end of a wooden spoon into the oil – if it bubbles and sizzles immediately around the spoon the oil is at the right temperature.
  11. Stick your dough circles into the heated oil for a minute or two. You will see it forms a bubble. Then turn it around till done - light corn-like colour.
  12. Take your deep fried dough circle out of the wok of frying oil and drain on a paper towel.
  13. To assemble - Open your little Phulka bread pockets.
  14. Add a meatball then add some apple salsa.
  15. I also like an extra squeeze of lemon juice just to give a fresh, zesty taste. Sprinkle with some coriander and enjoy.

 

 

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let’s braai chicken

let’s braai chicken

I have been very fortunate to be chosen with my dear friend, Joani to partake in the Western Cape auditions of “The Ultimate Braai Master” competition (ultimatebraaimaster.com). So naturally I will be braaiing a lot more! I have been braaiing since a very young age … growing up with three brothers and a father that thought that going without a braai every couple of days was an insult to ones’ culture and constitution. My dad taught me how to make a fire, how to braai the perfect chops and “wors”, meat and “braaibroodjies”. We braaied a few times a week – sunshine or rain and through the years the braai became a part of my soul. Every time I smell a braai it brings back the fondest childhood memories of my dad. Nowadays I braai every Friday night – without exception. So last Friday I decided to brush up my chicken braaiing skills. I really believe in making your own marinades – I despise the “off the shelf” marinades – I don’t like the taste and you will never find it in my kitchen. I searched for different marinades and got some amazing marinades on Alida Ryder’s blog (simply-delicious.co.za). I love reading her blog – so please do yourself a favour and make time to read some of her recipes.


frankie + robbie helping me with the fire

Below are four of my favourite marinade recipes from Alida’s blog – each one of them is simply delish. I did add some chillies to the Indian and Moroccan recipes. Try it – it’s so easy and very moreish!

All these recipes will yield enough marinade for 1 large chicken – butterflied or cut into pieces. The method for all these marinades are the same, combine the ingredients, pour over the chicken and massage the little bird a bit – marinade for at least 30 minutes (or up to 1 day) before braai-ing.

Moroccan
1/2 cup vegetable oil
1/2 cup lemon juice
2tsp ground cumin
2tsp ground coriander
2tsp paprika
1tsp ground cinnamon
2tbsn honey
1 tsp salt
1-2 red chillies finely chopped

Greek
1/2 cup olive oil
1/2 cup lemon juice
2tbsn fresh oregano chopped (or 1 tbsn dried oregano)
1tbsn fresh mint, finely chopped (or 1tsp dried)
3 garlic cloves, crushed
1tsp salt
Black pepper to taste

Indian
1/2 cup vegetable oil
1/4 cup lemon juice
2 garlic cloves, crushed
2tsp crushed ginger
2tbsn garam masala
1tsp ground coriander
1-2 red chillies finely chopped

French Provincial
1/2 cup olive oil
1/2 cup lemon juice
4 sticks fresh thyme (or 1tbsn dried)
2tsp Dijon mustard
3 garlic cloves, crushed

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