This sauce to be used with white meat. Especially good with Turkey
1 large onion, peeled
1 bay leaf
6 black peppercorns
570ml full-fat milk
110g fresh white breadcrumbs
salt and freshly ground black pepper
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.
1,5 kg chicken portions
¼ cup hot sauce of your choice
2 cups cake flour
1½ tablespoons Flippen Lekka Spice
Place the chicken pieces in a large bowl and pour the buttermilk and hot sauce over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 180 C.° Combine the flour and spices in a large bowl. Take the chicken out of the buttermilk and
coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed pan to a depth of 1-inch and heat. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. When all the chicken is fried, bake for 30 to 40 minutes in the oven, until the chicken is no longer pink inside. Serve hot.
Preheat oven to 180 C. Put the mince in a mixing bowl, add spices and mix° with the eggs, garlic, chopped onion, chives and breadcrumbs. Mix together and shape into small burger patties. Heat oil in a frying pan and fry the burgers for 3-4 minutes on each side, until the top and bottom are golden and sealed. The middle may still be a little pink at this stage. Arrange on a baking tray and bake in the oven for 10 minutes. Combine the sweet chilli and balsamic vinegar in a small bowl, and brush the mixture over the burgers as soon as they come out of the oven
Makes 1 cup. (enough for 4 portions)
1 cup All Gold Tomato Sauce
50ml Worcestershire Sauce
50ml Mrs Balls Original Chutney
1 tsp Aromat
1 tsp Vinegar (white or brown)
1 Can Stoney Ginger Beer
Salt and pepper to taste
Whisk all ingredients together. Marinade your meat for 3-4 hrs before you braai. This recipe is great on chicken, ribs, lamb or steak!
*** You can add 2 sprigs of thyme or rosemary to the ingredients as well.
*** In stead of Stoney Ginger beer, you can use the following as well 1 can of Fanta Orange if you are using chicken. 1 can of Coke if you are looking for a sweeter taste. 1 can of Dry Lemon if you are using pork chops.
700 g chicken, thighs or breast
100 g red or green pesto
400 ml cream
½ cup (120 ml) pitted olives, black or green
225 g feta cheese, diced
1 garlic clove, finely chopped
Salt and pepper
Butter for frying
Preheat the oven to 200°C. Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown. Mix pesto and heavy cream in a bowl. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix. Bake in oven for 20-30 minutes, until the dish has turned a nice color. Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.
6 chicken breasts
250 g rice
6 rashers of bacon, diced
100 g mushrooms, sliced
1 large onion, chopped
900 ml hot chicken stock
150 g frozen peas, thawed
oil for frying
salt & pepper.
Heat oil in a large heavy pan and fry bacon and mushrooms until lightly browned. Remove with a slotted spoon and set aside. Sauté the onion in the pan juices until soft; add a little more oil, if necessary, and brown the chicken pieces thoroughly on all sides. Add rice to the chicken and onion mixture and stir for 1 minute until well coated. Pour on two thirds of the stock, cover and simmer for 30 minutes. Stir occasionally and add a little more stock as required. Add the peas, bacon and mushrooms and cook 10 – 15 minutes more. Season to taste and arrange on a heated serving dish.
Ingredients: 3 large chicken breasts
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.
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.
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
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.
Ek is al lankal lus om die resep te probeer.
Ek het uiteindelik en dit was heerlik en sappig.
Ek het die hoender in die Cobb braaier gaargemaak.
Maar hy kan op enige ander braaier (verkieslik met n deksel) gaargemaak word of selfs in die oond.
Bedek die hoender en hele pan met foelie indien jy dit in die oond doen.
een heel hoender
6 medium aartappels
halwe blikkie bier of coke
Die speserye en geure is na smaak:
Maar hier is wat ek gebruik het:
Ongeveer 200ml olyf olie.
5ml gerookte sout flokkies
22ml Ina Paarman Hoender speserye
15ml gegeurde gemengde kruie (Robertsons)
5ml knoffel vlokkies
meng goed en laat staan vir die geure om trek.
Skil 6 medium aartappels.
Plaas dit in zip lock sakkie saam met ongeveer 80ml olyfolie en 10ml sout vlokkies.
Meng en rol dat al die aartappels bedek is met die olie laag in die sakkie.
As die vuur/hitte gereed is plaas die halwe bier in die houer
Smeer die hoender met die olyf mengsel.
Maak seker dit is n lekker dik mengsel dan loop dit nie net af nie.
Plaas hoender oor die blikkie/staander en draai foelie om die vlerkies en om die boudtjies se punte
Plaas dit in foelie bord bv n tert bord.
Draai die aartappels elkeen apart in foelie toe en plaas om die hoender.
Sit in jou braaier en maak die deksel toe.
Myne het ongeveer 2 ure geneem om gaar te word.
Waarna ek net die boudtjiesafgesny het en teruggeplaas het in die biersous
Die hoender het ek met foelie bedek en saam met die aartappels warm gehou op 90 grade.
Ek het gevriesde oven bake groente saam met die boudtjies gesit en daar was n heerlike ete gaar met min skottelgoed.
*My bier blikkie was te hoog. Ek het die bier oorgegooi in n kleiner koeldrank blikkie (Tonic water)
45 g butter or margarine,
1 onion, chopped,
1 carrot, peeled and chopped,
10 ml mixed dried herbs,
salt & pepper,
1,5 kg whole chicken, cooked, deboned and cubed,
250 g frozen mixed vegetables,
1/4 cup cake flour,
125 ml milk,
125 ml sour cream,
410 g can whole kernel corn.
Ingredients Corn crust
25 g butter or margarine,
2 eggs beaten,
1 1/3 cup cake flour,
10 ml baking powder,
1 ml salt,
100 ml milk.
Melt 15 g of butter. Add the onion, carrot, herbs, salt & pepper. Cook to soften. Add the chicken and vegetables. Make a white sauce using the remaining butter, cake flour and milk. Add the sour cream. Combine with the chicken mixture. Drain the corn kernels, stir 150 g into the sauce. Cool. Spoon the filling into a pie dish.
Method Corn Crust
Cream together the butter and eggs. Fold in the sifted dry ingredients, together with the remaining corn kernels and enough milk to give a soft, dropping consistency (or use the canned juice form the corn). Spoon over the chicken mixture. Bake in a preheated oven, 220°C, until golden brown, about 20 – 25 minutes.
Microwave on 70% power for 10 – 12 minutes. Place under a pre-heated grill to brown. Serve with fresh vegetables.