Tag Archives: pepper

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
 
Prep time
Cook time
Total time
 
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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ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

Pick n Pay freshlyblogged challenge #2

This delicios recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their freshlyblogged competition. See list of ingredients and rules below.

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As a family, when I was growing up we used to eat “mince and pasta” every Saturday. You see we used to have dishes for Monday, Tuesday etc. and this was our Saturday dish. So l decided last Saturday that I wanted to make a ragù with the beef shin and I replaced the pasta with carrot and potato crush. I also added fresh parsley to the ragù and the crush for that fresh Italian originality. This crush with pepper and butter was also something I grew up with during my childhood. I remember it was one of my dads’ favourite dishes – he loved to scoop it onto his plate while it was still piping hot. He always added that extra bit of butter and a pinch more black pepper. He was so in my thoughts when I made this dish. You would have loved it dad… today I missed you so much. Love always…

ragu

Ingredient List and rules for challenge #2
1 Knorr beef stock pot
1 Block of beef suet
1 Punnet PnP Soup Mix (containing one potato, one carrot, one celery stalk)
500g Beef Shin
PnP star anise
PnP white wine vinegar

Rules
You may omit one ingredient (except the 1 Knorr Beef Stock Pot) from the above list.
You may add two fresh ingredients (fruit, vegetables or herbs)
You may add one grocery item.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

ragu

 

 

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Ragù
  • 2Tbsp (30ml) Atora shredded suet
  • 1Tbsp (15ml) Olive Oil
  • 350g Boneless beef shin, cut into small blocks
  • ½ Cup (50g) Carrots, cut into very small blocks
  • ½ Cup (50g) Celery, sliced finely
  • 1Tbsp (15ml) White wine vinegar
  • 1 Cup (250ml) Water
  • 1 Beef stock pot
  • ½ Cup (125ml) Milk
  • 600g Ripe red tomatoes grated
  • Salt
  • Milled black pepper
  • 3Tbsp (45ml) Parsley coarsely chopped
  • Potato and carrot crush
  • 1 Cup (150g) Potato, cut into blocks
  • 1 Cup (150g) Carrot, cut into blocks - cut potatoes and carrots in the same size blocks so they can cook evenly
  • 1 ½ Tbsp (22.5 ml) Butter
  • 1Tbsp (15ml) Parsley coarsely chopped
  • ⅛ tsp (0.6 ml) Salt
  • Big pinch of milled black pepper
  • To serve
  • Olive oil
  • ½ Tomato, deseeded and chopped into small blocks
  • Parmesan cheese to serve
Instructions
  1. Ragù - Heat the suet and olive oil in a pot. Add the beef and sauté over medium heat until brown. Take the meat out of the pot and set aside.
  2. Add the carrots and celery into the same pot and cook gently for two minutes.
  3. Transfer the beef back in the pot and add the water, vinegar and stock pot. Cook stirring occasionally, until all the water has evaporated.
  4. Add the milk and cook until the milk has evaporated, stirring occasionally.
  5. Next add the grated tomatoes and stir well. When the pot starts to bubble turn down the heat to the very lowest so the ragù can cook at a simmer.
  6. Cook uncovered for a minimum of 1 ½ hours stirring occasionally. If it starts to reduce too much add little water and continue to cook. When cooked taste and correct the seasoning.
  7. Add the parsley to the sauce, stir and serve over the potato mash.
  8. Potato and carrot crush - Boil carrots and potatoes together till cooked.
  9. Crush with a fork – this is not mash so we don’t want it fine like mash.
  10. Add the rest of the ingredients – mix well and serve hot with ragù.
  11. To serve - drizzle with good olive oil add some parmesan shavings and finally add the chopped tomato blocks and a few extra sprigs of parsley.

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chicken + chorizo paella

chicken + chorizo paella

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A few weeks ago I was invited to meet Jose and Lisa Gomez owners of Perfect Paella … and all I can say of that night is that the Spanish truly love their Paella, they really know how to throw the best parties and boy can they dance! Just so you know Perfect Paella is selling the most amazing paella pans (and very affordable too) and even give cooking classes if you want to really learn from the Masters.

But for me the paella is one of those dishes that I think has become victim to its own success and modern day popularity – hence the reason why it has so many different interpretations or variation. Now my question today is – to chorizo or not to chorizo? A purist friend of mine said to me he heard that you traditionally don’t use chorizo in paella! This caught me completely off-guard – for one, I have always cooked my own paellas with chorizo and I honestly thought that it is the way to do it! I had to immediately ask one of my best friends Louis who lives near Valentia: would I be defiling an ancient and respected recipe by including chorizo in the paella or not?

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Within 5 minutes of my email, Louis responded as follows: “Nella… NO chorizo if you want traditional paella…my mother-in-law would turn in her grave. The paella with chorizo is more for tourists in Spain and in the South of Spain (Andalucia) . If you throw anything in then it’s just a rice ensemble and not a paella.”

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So there you have it folks – in Spain they don’t use chorizo in a real Paella … But now … I am not a purist or a traditionalist so I love chorizo and love adding it to paella. So my paella is probably a rice concoction of sort in Spanish terms but for me it’s a damn good paella. I also steered well away from the tradition by substituting the wine with some South African “Nagmaalwyn”. My paella is also on the blonder side (not yellow) – another note to self – I need to stock up on some fresh saffron. It was one of the most soulful paellas I have yet to taste – try it and let me know …

 

Paella

chicken + chorizo paella
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 800g Chicken pieces – I take each piece and cleave it into two pieces
  • 2 Chorizo sausages – sliced (+-250g)
  • 2T Olive oil
  • Marinade
  • 2 Garlic cloves - grated
  • 1t Black pepper
  • 1t Salt
  • 50ml Olive Oil
  • 50 ml Nagmaalwyn (Sherry)
  • Other Ingredients
  • 2T Olive oil
  • 3 Garlic cloves – sliced thinly
  • 1 Red pepper – cut into blocks
  • 1 Handful of fresh origanum (or replace with ½t dried origanum)
  • 5 Sprigs of fresh thyme (I use the whole sprigs)
  • 1t Smoked paprika (I did not have smoked paprika so I used normal paprika and added 6 drops of liquid smoke to my stock)
  • 1 Big pinch of saffron - soaked in a little bit of water
  • 50ml Nagmaalwyn
  • 500g Paella rice
  • 1.75L Chicken stock
Instructions
  1. Marinade - Mix all the marinade ingredients together and marinade the chicken for about ½ hour.
  2. Fry the chicken with the chorizo on medium to high heat until nice and brown.
  3. Take out of the pan and add all the rest of the ingredients except the Nagmaalwyn, rice and stock.
  4. Fry for about 5 minutes and then add the Nagmaalwyn to deglaze the pan. Scrape all the beautiful fried pieces from the bottom of the pan.
  5. Then pack the pieces of chicken in the pan – so they are spread evenly and add the sliced chorizo.
  6. Now add ½ of the stock to the pan and then the rice. Make sure all the rice is submerged in the stock.
  7. At this stage you don’t fiddle with the paella – don’t touch it with a spoon, ladle or anything. Cook over medium heat. When the paella looks dry add the rest of the stock and cook till done – about 40 minutes.
  8. Pour yourself a glass of good wine, rope in a few hungry friends and enjoy the flavours and the moment.

 

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