Creamy Chicken for Two

Ingredients
spray olive oil
2 chicken breasts, skinless and trimmed 200g each
½ onion, finely chopped
1 fat garlic clove, crushed
100g mixed or chestnut mushrooms, sliced
250ml chicken stock (made with ½ a stock cube)
salt and pepper
100ml crème fraîche
1 tbsp freshly chopped parsley, for garnish
300g broccoli, steamed, to serve

Method
Heat the spray oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.

In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan.

Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper.

Meanwhile, cook the broccoli in boiling salted water until tender.

Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.

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EENPOT MAALVLEISGEREG MET CHAKALAKA-BUTTERNUT

Woumarie

BRAAI:
2 uie gekap saam met 500gr maalvleis, sout en peper tot gaar in ‘n lekker groot pot.
Jou maalvleis kan nog medium wees.

GOOI BY:
1 blikkie Chakalaka met butternut/of chakalaka met mielies , en roer deur.
(jy kan dit vervang met 1 blikkie tamtie en uie smoor as jy nie van chakalaka hou nie)
Gooi droe rou noedels bo-oor.
Gooi nou water bo-oor die mengsel todat die water net effes bokant die mengsel is.
Sit die deksel op en stoom tot gaar. (stoof op nr 2) Voeg nog water by as jy sien jou pasta is nog nie gaar nie.

MAAK INTUSSEN ‘N LEKKER DIK WITSOUS:
Ek neem 1 en half koppie melk en 2 eetl meel, meng met jou whisk goed, in die mikrogolf vir so 5 min, whisk deur – terug in die mikrogolf, 3 miniute whisk weer deur en weer in die mikrogolf tot die mengsel begin opkook. Sout en peper.
As die noedels gaar is, gooi die witsous bo-oor.
Rasper nou 2 kase bo-oor. ‘n wit kaas bv Tussers en ‘n geel kaas bv Chedder. Ek het hier net gouda oorgerasper. Dit is nie nodig vir 2 kase nie.
Sit deksel weer op en stoom tot alles lekker gesmelt en warm is. (Dit is so 5 minute)

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KNOFFEL SUURLEMOEN AARTAPPELS

Okkie jansen van Vuuren

Bestanddele
3 groot aartappels, geskil, in skywe gesny
60ml vars uitgedrukte suurlemoensap
60ml botter, gesmelt
2 knoffelhuisies, gekneus

Bestanddele
Rangskik aartappelskywe in gesmeerde, vuurvaste oondskottel. Meng suurlemoensap, botter en knoffel en giet oor die aartappels. Bak in voorverhitte oond by 180C, sowat 45 minute lank of tot aartappels sag is en bruin bo-op. Bedien saam met gebakte skaap of varktjops.

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Aartappelslaai met Spek ~ Grootmaat

Jan van Niekerk
Lewer 50

Bestanddele
8 kg Aartappels
20 ml Sout om te kook
1 kg Swoertlose Spekvleis
500 ml Mayonaise
500 ml Ongegeurde jogurt
20 ml Sout
15 ml Varsgemaalde swartpeper
100 ml Grasui, fyn gekap

Metode:
Kook die aartappels in soutwater tot net sag maar ferm. Dompel in koue water en trek die skille af. Sny in blokkies in ‘n slaaibak. Snipper die spekvleis grof. Braai tot goudbruin. Gooi die uitgebraaide vet af en dreineer die spek op handdoekpapier. Meng die mayonnaise, jogurt en grasui en voeg by die aartappels. Voeg spekblokkies asook sout en peper by. Meng liggies deur en verkoel in yskas. Lewer 50 porsies.

Die jogurt kan met blatjang vervang word en as warm aartappelslaai voorgesit word.

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Winter beef Stew

Ingredients

For the stew
500g braising steak, cut into bite-sized chunks
2 tbsp plain flour, seasoned with pepper and a little salt
2 tbsp olive oil
1 large onion , finely chopped
450g carrot , cut into chunks
2 large parsnips , cut into chunks
1 bay leaf
2 tbsp sundried or regular tomato paste
300ml red wine or extra stock
450ml vegetable stock

For the topping
225g plain flour
3 tsp baking powder
140g cheddar , coarsely grated
2 tbsp olive oil
150ml milk

Method
Heat oven to 150C/. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over – it’s easiest to do this in batches. Remove with a slotted spoon and set aside.

Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.

Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C.

To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.

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Chicken Noodle Soup

Ingredients
900ml chicken or vegetable stock
1 boneless, skinless chicken breast, about 175g
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Method
Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.

Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3 thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.

Simmer for 3-4 mins until the noodles are tender.

Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

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Fish Pie

Ingredients

320g-400g any fish cod, salmon, smoked haddock etc,
3 spring onions , finely chopped
100ml milk
450g potato , peeled, large ones cut in half
75g frozen sweetcorn, defrosted
handful of grated cheddar cheese
1 large egg, beaten
flour ,for dusting
olive oil , for frying

Method
Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.

Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ – 2 mins until just cooked. If you don’t have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.

Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 – 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.

Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.

Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 – 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 – 7 minutes or until golden on the bottom and heated all the way through.

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Boereworspastei

Magda
(Bedien ses)

Bestanddele
500 g gaar boerewors (oorskiet van braai werk goed) in skyfies gesny
3 eiers, geklits
1 klein blikkie soetmielies
botter, melk, sout en peper
6 medium aartappels, geskil (of een sakkie aangemaakte Smash)
1 k gerasperde Cheddarkaas
Braai boerewors, ontvel en sny in dik skywe.

Metode
Kook aartappels tot gaar. Geur met ‘n klont botter en ‘n bietjie melk. Voeg soetmielies, ¼ van die kaas en geklopte eiers by. Klop mengsel tot romerig. Pak boereworsskyfies in ‘n oondvaste bak en skep lepels van die mengsel oor die boerewors . Druk mengsel plat met vurk. Strooi gerasperde kaas oor. Bak tot kaas gesmelt is en plek-plek bruin begin word.

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Spek-en-Kaas Spaghetti

Magda

Bestanddele
1 Pak Spaghetti
2 Pakke gekapte spekvleis
500 g Gerasperde Cheddarkaas (Hoe meer kaas hoe lekkerder)
2 Pakke Gekerfde Sampioene

Metode
Braai die spekvleis en sampioene saam tot heerlik bruin en bros. Kook die spaghetti tot gaar en dreineer. Roer die warm spaghetti tussen die spekvleismengsel in. Roer al die kaas tussenin en laat dit smelt.

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Whiskey Hoender

Gerda

Bestanddele
30 g botter
5 ml aangemaakte mosterd
4 hoenderfillette
1 fyngemaakte ui
15 ml meel
125 ml hoenderekstrak
125 ml room
15 ml suurlemoensap
Bietjie suurlemoenskil – gerasper
Gekapte pietersielie
30 ml whisky
Sout en pepper

Metode
Smelt botter en mosterd saam. Braai hoenderfillette en uie saam. Voeg hoenderekstrak by bottermengsel en kook tot sous dik word. Voeg dan room, suurlemoensap, suurlemoenskil en pietersielie by. Geur met sout en pepper. Voeg hoenderfillette by en gooi whisky by. Kook vir nog so ‘n verdere vier minute. Eet saam met pasta (vars pasta as jy kan) of kapokaartappels.

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