CHICKEN  WITH  LYCHEES 

Rika Theron
4 portions

Ingredients:  3 large chicken breasts
cornflour
1 can lychees
1 red pepper
6 spring onions
45 ml oil
125 ml water
salt & pepper
2 chicken stock cubes
45 ml tomato sauce
5 ml sugar
5 ml cornflour
10 ml water.

Method: 
Cut each chicken breast in half lengthwise.  Cut each half into 3 pieces.  Chop spring onions into 5 cm lengths.  Remove seeds from red pepper and dice.  Coat chicken with cornflour.  Shake of excess and heat oil in pan and cook pieces until golden brown.  Add red pepper and spring onion.  Cook, stirring for 1 minute.  Add water, crumbled stock cubes, tomato sauce, sugar, salt and pepper.  Add drained lychees.  Mix well and cover.  Simmer until chicken is tender – about 5 minutes.  Mix extra cornflour with water to smooth paste.  Add to mixture and stir until boiling.  Serve.

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EIERVERRASSING  EN  MIELIERYSSLAAI

Rika Theron

Bestanddele en Metode
Sny 6 hardgekookte eiers in lengte middeldeur en skep eiergeel uit. 
Meng ‘n bietjie mayonnaise, 2 e gevlokte, ingemaakte salm of gevlokte skelvis of fyngekerfde hoender,
1 e gekapte selderystingels,
1 t fyngekapte pieterselie,
1/2 t Franse mosterd,
Worcestersous en geurmiddels na smaak met die goed fyngedrukte eiergele tot die mengsel romerig, maar nogtans nie pap is nie. 
Geur na smaak.  Skep vulsel terug in eierwitte en druk 2 halwe eiers weer opmekaar vas. 

Wenk
Die halwe eiers kan natuurlik ook so gelaat word, maar vir die kosblik is dit beter om dit opmekaar te druk.  As daar van die vulsel oorbly, kan dit vir toebroodjies gebruik word.  Plaas die gevulde eiers op mielierysslaai in ‘n klein lugdigte bakkie en verseël.  

MIELIERYSSLAAI
Meng
1 k gaar mielierys.
1/2 t borrie,
2/5 k gevlokte salm of hoender of skelvis,
1 e asyn,
1 e gekapte uie,
1 t Worcestersous,
1 e gekapte pieterselie,
1 e mielie-olie,
1 e gekapte rooi pimento en sout en peper na smaak saam en skud liggies. 
Skep onder op die boom van ‘n lugdige bakkie en rangskik die eiers bo-op.

 

COCONUT CHICKEN CURRY WITH CAULIFLOWER CRUMBLE ~ Bantng

Woumarie

INGREDIENTS:
3 chicken breasts
½ cup coconut flour
Salt & pepper
Coconut oil; for frying
1 onion; minced
2 garlic cloves; minced
2 green peppers; diced
2 tbsp. (30 ml) curry powder
1 tin (425 g) tomatoes
1 tin (400 ml) coconut cream
1 tbsp. (15 ml) hot pepper sauce
For the cauliflower crumble:
1 packet (300 g) shredded cauliflower (about 1 large head)
Small handful fresh coriander leaves; chopped
1 tsp. (5 ml) cumin seeds
Juice of ½ a lime
Salt & pepper; to season
1 tbsp. (15 ml) coconut oil

METHOD:
Preheat the oven to 180°C. Cut the chicken breasts into strips. Season the coconut flour with salt and pepper, then dust the chicken strips. In a heavy-based pan over moderate to high heat, fry the strips until golden. Remove and set aside. Add the onions, garlic and pepper to the pan and fry until soft. Stir through the curry powder and fry for a further 30 sec. combine the chicken with the curried onion mixture. Place in an ovenproof dish. In a saucepan over moderate heat, combine the tomatoes, coconut cream and pepper sauce. Cook until heated through. Pour the sauce over the chicken strips. Bake for 45 min. or until cooked through and bubbling. To make the cauliflower crumble, fry the cauliflower in the coconut oil, stirring often to prevent burning. Add the coriander, cumin seeds and lime juice. Season. Stir to combine and cook until it just starts browning on the edges. Serve the curry chicken on a bed of cauliflower rice.

 

HONEY LEMON CHICKEN

Woumarie

Ingredients
chicken wings / pieces
salt & pepper
cake flour
125 ml honey
125 ml lemon juice
30 ml soy sauce

Metohd
Season chicken with salt and pepper, roll in flour and place in Large Oval Roaster.  Mix remaining ingredients and pour over chicken. Bake at 180ºC for 1 hour or until done.

 

CHICKEN ALA OBS

Woumarie

Ingredients
chicken portions
1 cup plain yoghurt
½ cup chutney
1 pkt brown onion soup
1 cup peach or apricot juice
Old Brown Sherry

Method
Pierce chicken pieces before marinating in Old Brown Sherry for half an hour. Place chicken in Medium Classic Roaster. Mix remaining ingredients and pour over. Bake at 140°C for 1½ hours.

 

Marinade for Chicken

Lynette Muller

Below are three favourite marinade recipes. Each one of them is simply delish. 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.

• 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

 

Real Durban Chicken Curry

Ingredients
6 chicken pieces cut into smaller portions
1 teaspoon ginger and garlic
Half cup peas
4 medium potatoes quartered
2 medium sized onions sliced fine
1 teaspoon garamasala
1 tablespoon Chicken curry masala or chilli powder of choice
2 ripe tomatoes
desired limit salt (I used 1 teaspoon)
6 curry leaves (optional)
1 bunch fresh coriander
2 tablespoons oil
500ml water

Method
Add half teaspoon oil to a heated heavy based pan. Brown the chicken pieces on both sides for a minute or two.

Lower the heat. Remove the chicken from the pan. Add finely chopped onions. Fry for 2-3 minutes until soft. Add remaining oil. Add ginger and garlic.

Add powdered spices. Mix. Braise for 2-3 minutes.

Add half cup water. Mix. Add chopped tomatoes. Mix. Add chicken pieces. Add another cup water. Mix.

Add potatoes and peas. Add salt. Add remaining water. Cover and allow to cook on medium heat for 25-30 minutes.

Serve warm with rice and carrot salad.

 

HOENDER BOBOTIE

Lindi Botha

Bestanddele:
625ml gaar fyn hoender
50ml Sultanas (Opsioneel)
2 medium uie, gekap
20ml Appelkooskonfyt
10ml Suurlemoensap
1 pakkie Hoenderroom Soppoeier
10ml Kerriepoeier
300ml Melk
3ml Gemengde Droeë Kruie (Opsioneel)
2 Eiers, geklits
Sout & Peper na smaak

Metode:
Voorverhit die oond tot 180ºC
Spuit oondvaste bak met Spray ‘n Cook / Smeer met botter
Meng die hoender, sultanas en uie saam, en skep in die bak.
Klits die res van die bestandele goed saam, en geur met sout en peper.
Giet die mengsel oor die hoender en meng liggies met ‘n vurk.
Bak tot gestol en ligbruik (ongeveer 45 – 50min)

 

Hoender Paella

Bestanddele
1 heel hoender of 8 hoenderporsies soos borsies en dye;
Sout en peper na smaak;
Olie;
Water of hoenderaftreksel;
750 ml gaar geel- of bruinrys;
1 ui in ringe gesny;
4 knoffelhuisies, fyngedruk;
1 groen soetrissie, in repe gesny;
1 groot ryp tamatie, ontvel en in blokkies gesny;
250 ml bevrore ertjies;
5 ml droë orego;
5 ml droë basiliekruid;
‘n Knippie neutmuskaat;
‘n paar druppels Tabascosous.

Metode
Geur die hoender na smaak met sout en peper en braai in die olie tot bruin, voeg ‘n bietjie water of hoenderaftreksel by, verlaag die hitte en prut tot die hoender sag en gaar is. Skep dit uit en laat dit effens afkoel. Ontbeen die hoender en sny in happiegrootte stukkies.

Berei intussen die rys voor en voeg sowat 5 ml borrie en sout na smaak by die water waarin die rys gekook word (indien jy geelrys maak). Soteer die ui, knoffel en groen soetrissie in ‘n bietjie olie tot sag. Voeg die tamatie by en prut tot die tamatie sag is. Voeg die hoenderstukkies en die ertjies by. Roerbraai tot lekker warm.

Voeg die geelrys by en verhit tot goed deurgaar. Roer gereeld en geur met orego, basiliekruid, neutmuskaat, ‘n paar druppels Tabascosous en nog ‘n bietjie sout en peper indien dit nodig is. Bedien warm – hierdie resep behoort heeltemal voldoende vir ongeveer ses mense te wees.

As ons later vanjaar van die see af terugkom met ons gebruiklike vraggie seekos veilig in die vrieskas, maak ons weer ‘n afspraak en dan dis ons net vir die pret egte seekos-paella op. Dieselfde tyd, dieselfde plek…

 

Hoendersosaties ~ Grootmaat

Jan van Niekerk
Lewer 50 porsies

Bestanddele:
50 Hoenderborsies, ontvel en ontbeen en in 25 mm blokkies gesny
20 ml Sout
100 Piekelui, gehalveer
100 Sosatiestokkies

Kerriemarinade:
10 Groot uie , in ringe gesny
80 ml Sonneblomolie
100 ml Matige Kerrie
20 ml Borrie
1 ½ Liter kookwater
450 ml Appelkooskonfyt
1,2 Liter bruin wynasyn
80 ml Bruinsuiker

Metode:
Sout die hoendervleis en ryg dit om die beurt met die piekeluie op die stokkies en pak hulle in ‘n groot plastiek bak. Giet die marinade oor die sosaties en mariner oornag op ‘n koel plek. Dreineer die sosaties en braai oor matige kole vir 10 minute.

Bedien saammet bruin sampioene met knoffel en aartappel in dieskil gaargemaak met ‘n suurroomsous. Lewer 50 sosaties.

Bruin sampioene met knoffel
50 Bruin sampioene
25 ml Varsgemaalde knoffel
50 ml Suurlemoensap
15 ml Sout
10 ml Varsgemaalde swartpeper
250 ml Botter

Metode:
Vee die sampioene af met handoekpapier. Pak hulle in twee groot oondpanne met die stingelkant na bo. Sprinkel knoffel, suurlemoensap, sout en peper oor en stip met die botter. Bak in voorverhitte oond by 180°C vir 20 minute. Lewer 50 porsies.