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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Gerookte Hoenderslaai

Rohanja

Bestanddele
2 gerookte hoenderfilette
1 pakkie sampioene
kwart koppie sojasous
1 teelepel suiker
skeut sjerrie
vars slaaiblare
sprietuie
fetakaas
avokado
tamaties

Metode
Skroei sampioene in pan. Meng sjerrie, suiker en sojasous en voeg by sampioene. Sny hoender in klein stukkies.
Maak gewone slaai met die orige bestandele en versier met hoender, feta en sampioene. Bedruip orige sojasous en olyfolie oor slaai.

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Butter chicken

Ingredients
500g skinless boneless chicken thighs

For the marinade
1 lemon , juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt

For the curry
2 tbsp vegetable oil
1 large onion , chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger , grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted

To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

Method
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

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Stuffed Sweet Potato

INGREDIENTS:
2 medium sweet potatoes, halved
500g boneless skinless chicken breasts, cooked and shredded
1/3 cup BBQ sauce, your favorite (or less/more, to your taste)

For garnish:
Chopped parsley or sliced green onions, optional

DIRECTIONS:
Preheat oven to 180 degrees C. Lay sweet potatoes cut side up on a large baking sheet. Roast until tender, about 35 minutes, depending on size of your potatoes.

In a saucepan set to medium-low, stir together chicken and BBQ sauce. Heat until warm, 5-10 minutes.

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CHICKEN-A-LA-KING

Woumarie

Ingredients
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125 milk & 125 cream)
pinch nutmeg

Method
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster. Add chicken strips and microwave covered for 5 minutes on high.Heat milk in small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or until sauce starts to boil. Delicious on rice or pasta.

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Kerrie Hoender ~ Grootmaat

Jan van Niekerk
50 – 60 Porsies

Bestanddele:
7,5 kg Hoenderborsies en dye
8 Uie, geskil en gekap
10 Knoffelhuisies, geskil en gekap
Sonneblomolie
150 ml Matige kerriepoeier
100 ml Borrie
10 ml Fyn koljander
10 ml Fyn kaneel
312,5 ml Matige vrugteblatjang
sap van 5 Suurlemoene
100 ml Fyn appelkooskonfyt
37,5 ml Sout
7,5 ml Peper
5 Granny Smith-appels
20 Ryp piesangs
625 ml Sultanas
1 kg Gevriesde ertjies
Water

Metode:
Kook die hoender sag, ontvel, ontbeen en kap in blokkies. Verhit die olie in ‘n swaarboomkastrol en braai die uie en knoffel daarin tot deurskynend. Meng kerriepoeier, borrie, koljander, kaneel, suurlemoensap, appelkooskonfyt, blatjang, sout en peper. Voeg die mengsel by die hoendervleis, bedek met water, sit die deksel op en prut ongeveer 15 minute lank oor matige hitte. Rasper die appel en druk die piesangs fyn. Voeg dit saam met die sultanas en ertjies by die vleismengsel in die kastrol en laat prut nog 15 minute lank. Roer gereeld, want dit brand maklik aan na die vrugte bygevoeg is. Sit die gereg voor met geroosterde klapper en gekookte rys.

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Hoenderbredie

Bestanddele
1 kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas

Metode
Geur hoender met sout & peper en kook tot sag.  Ontbeen en sny vleis in stukke. Vul hoendersous met water aan tot 625 ml. Voeg soppoeier by, roer gereeld en kook tot dik. Kook macaronistukkies in soutwater to sag en dreineer. Smelt botter in ‘n groot kastrol. Voeg uie by & braai tot sag. Voeg tamaties by en kook ‘n rukkie. Meng meel met water en roer by tamatiesous. Voeg sop by en
roer tot gemeng. Voeg hoender, kaas en macaroni by, meng en laat ‘n paar minute prut. Sit warm voor met rys en ‘n slaai.  (6 – 8 persone.)

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Chicken chasseur

Maureen

Ingredients
8 rashers streaky bacon, chopped into large pieces
4 chicken breasts, cut into large chunks
200g pack baby button mushroom
1 tbsp plain flour
400g tin chopped tomato with garlic
1 beef stock cube
dash Worcestershire sauce
handful of parsley ,chopped

Method
Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.

Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice

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Bread Crumb Sauce

Graham

This sauce to be used with white meat. Especially good with Turkey

Ingredients
1 large onion, peeled
6 cloves
1 bay leaf
6 black peppercorns
570ml full-fat milk
110g fresh white breadcrumbs
40g butter
salt and freshly ground black pepper

Method
Press all the cloves into the whole peeled onion and place in a saucepan. Add the bay leaf, peppercorns and milk. Bring to the boil then remove from the heat. Set aside for 15 minutes.

Pass the liquid through a sieve into a saucepan or remove the onion, bay leaf and peppercorns. Stir the breadcrumbs into the milk and place over a low heat for 5-10 minutes or until the breadcrumbs have absorbed all the liquid and the sauce is the desired consistency .Stir occasionally.

Stir in the butter and season, to taste, with salt and pepper.

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HOENDER EN VRUGTESLAAI

Rina

Bestanddele
800g gaar oorskiet-hoender, in stukkies gesny
2 nektariens, ontpit en in wiggies, gesny
2 geelperskes, ontpit en in stukkies gesny
½ spanspek, ontpit, geskil en in blokkies gesny
1 blik mango’s gedreineer en kleiner gesny
2 groen brandrissies, fyn gekap
25g vars koljanderblare, fyn gekap

SLAAISOUS:
30ml mayonnaise
60ml suurroom
sout en vars gemaalde swartpeper
15ml komynsaad, gerooster (opsioneel)

Metode
Meng die hoenderstukkies, vrugte, rissies en vars koljanderblare. Klits die mayonnaise en suurroom saam en klam die slaai liggies aan. Geur goed met sout en vars gemaalde peper en besprinkel met geroosterde komynsaad.

Bedien 6 mense.

Wenk
Jy kan enige vrugte van jou keuse gebruik, bv. Vye, mango of pere. Hierdie slaai sal heerlik wees saam met ‘n bruin saad broodjie

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